Are there differences between a tempering system that can be used for white chocolate vs dark chocolate?

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There are no inherent technical differences between tempering machines for white, milk, or dark chocolate. In general, the temperatures for working with milk and dark chocolate are higher than they are for white chocolate so heating is not the issue, cooling is. You just need to make sure you're working in an environment that is proper for working with chocolate, about 20C (68F). It you're too much warmer than 25C (about 75-77F) you'll have more trouble tempering any chocolate.
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It takes exactly the same type of tempering machine no matter what chocolate you are using. The temperatures you use will vary with each chocolate, but once you establish the correct temperatures you will be fine. 
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