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7.3. Recrystallization of chocolate.

Recrystallization of chocolate is a process in which a mass of

chocolate, being at the same temperature (for example, 33ºC),

changes its viscosity to a more viscous one. After 1-2 hours of

working with the prepared chocolate, the recrystallization

process begins (appears as increased viscosity of the

product). In order to return the chocolate to its normal state,

it’s enough to evenly heat it with a heat gun to a temperature

of 33.5-34ºC (or add hot chocolate with a temperature of

37-50ºC to it). The volume of added chocolate is determined

empirically, based on temperature conditions and the degree

of recrystallization.

IMPORTANT! When adding hot chocolate, the working

volume in the bowl must be thoroughly and constantly mixed

for uniform temperature distribution, and the temperature must

also be continuously monitored with an external temperature

measuring device (for example, a pyrometer).

7.4. Adding chocolate to the tempering bowl.

It’s much more efficient to keep the tempering bowl filled at

least half of the maximum load. This allows you to ensure

stable and long-term work with chocolate. In order to add

chocolate to the bowl and not out-temper it, it must be hot

(37-45ºC). It is also necessary to gradually and well mix the

mass and control the temperature with a pyrometer (it should

not exceed 33ºC).