temperálása
Temperálása is a culinary technique used primarily with chocolate. It involves a process of carefully heating and cooling chocolate to specific temperatures, then agitating it. This controlled manipulation causes the cocoa butter within the chocolate to crystallize in a stable form, known as beta crystals.
The primary purpose of tempering is to achieve a smooth, glossy finish on the chocolate, a satisfying
The process typically involves melting the chocolate, then cooling it down while stirring, followed by a slight