Tempering is the process by which stable cocoa butter crystals are formed. This gives us chocolate that shines and has the snap when we break it that we associate with fine chocolate. Tempering also allows chocolate to shrink as it cools and that allows chocolate molding, releasing from the mold as it cools.

As chocolate cools down to the tempering temperature wild crystallization occurs. Alpha, gamma, beta prime, beta double prime and beta crystals all form. Only the beta form is stable. As we heat the chocolate to the working temperature, we melt first the alpha, then the gamma, beta double prime, beta prime and leave only the stable beta crystals. If we over heat at this point we dissolve all the beta crystals and will have to do something to reintroduce the beta crystals we require. 

Use the same techniques you would use for chocolate, melt to around 40 to 45º C, cool to about 27 degrees then heat back up to 30 to 32º C.

One of the little Revolation units or the AMC would be worth investigating.

Real chocolate purchased from a reliable supplier is usually in perfect temper. That means that it contains stable beta crystals. However if we wish to use this chocolate to make bonbons, chocolate figurines, coated truffles or any number of other confections we must first melt the chocolate. Once we melt it these stable beta crystals are displaced and wild crystallization begins and disrupts the temper. Alpha, gamma, beta prime, beta double prime and beta crystals all form. We have melted chocolate that appears to be usable but if we pour it into a mold or attempt to dip cookies or truffles into it we will discover that as it hardens it is dull, streaky, melts in our hands and has none of the snap or mouth feel we associate with good chocolate. 

We need a way to get back those stable beta crystals in sufficient quantity to give us those qualities that make chocolate so popular with almost everyone. This is what we mean by tempering. 

There are three aspects to the tempering process:

1.Time - it takes time for beta crystals to form and multiply. 

2.Temperature - beta crystals will only form within a narrow temperature range which is dependent upon the type and brand of chocolate. 

3.Agitation - some form of agitation, usually stirring, is needed to properly distribute the beta crystals so they can multiply.

This important tempering process is covered in detail in volume one of the DVDs which you can find here [link] or you can investigate private lessons here [link]

Tempered chocolate:

Will not melt at room temperature

Will not melt in your hands

Will have no streaks

Will be glossy (shine will only occur when it hardens against a shiny surface such as a polycarbonate mold)

Will snap cleanly when broken

Will shrink appropriately and release from molds easily

Should be stored at room temperature which is considered to be between 18 - 25º C

Most chocolate problems can be traced to improperly tempered chocolate. So if you are experiencing any of the following problems recheck the temper of your chocolate:

Chocolate is dull and streaky

Chocolate has white spots 

Melts in your hands or turns liquid at room temperature

Will not easily release from molds

Bends before it breaks

Whether you temper by hand or by machine it is imperative that you test the temper of your chocolate.  Remember that temperature is only one aspect of the tempering process.  Chocolate which is at the correct temperature may still not be properly tempered. 

A ganache is basically a mixture of chocolate with some form of liquid. That liquid can be water, butter, cream or some combination. If you look at the recipes on this website for truffles /recipes.html - they are ganaches. Essentially there are two recommended ways to make the emulsion. My favourite is to melt the chocolate and add the cream that has been heated until it steams. Then stir until it forms a nice shiny mixture. Others suggest that you chop the chocolate finely, pour the hot cream over it and stir until the chocolate melts and emulsifies.