When molding chocolates, is it really necessary to temper them?
January 19th, 2009 by adminAre there other techniques when melting chocolates for molding?
I am using a chocolate compound, do I still need to temper?
Is it bad to use chocolate compound for molding? will it appear "cheap"?
Is the chocolate compound you are talking about just coating chocolate? Cause if it is…it is not necessary to temper…because it does not contain any cocoa butter. In coating chocolate(the reason its so cheap)they replace the cocoa butter with a different fat…like veggie oil. It is ok to use in molds…it just won't have the same shine that real chocolate has.
Real chocolate(by law as to have 35% cocoa butter in it)has to be tempered to realign the fat and sugar crystals other wise it will take like a year to set up, when it does it will have no snap, and will be grayish in color!
Category: temper : 
January 20th, 2009 at 12:43 am
YES! You need to temper or your chocolate will have a different mouthfeel… you know how chocolate is smooth and satiny and just melts in your mouth? You need to temper it or it's not going to be like that.
I'm not sure what "chocolate compound" is.
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January 20th, 2009 at 1:22 am
yes or the chocolate will taste weird. it will feel smooth and good if you temper it.
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January 20th, 2009 at 1:58 am
It is a lot better tasting if you temper it.
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January 20th, 2009 at 2:12 am
Is the chocolate compound you are talking about just coating chocolate? Cause if it is…it is not necessary to temper…because it does not contain any cocoa butter. In coating chocolate(the reason its so cheap)they replace the cocoa butter with a different fat…like veggie oil. It is ok to use in molds…it just won't have the same shine that real chocolate has.
Real chocolate(by law as to have 35% cocoa butter in it)has to be tempered to realign the fat and sugar crystals other wise it will take like a year to set up, when it does it will have no snap, and will be grayish in color!
References :
I went to school