Temper

(various meanings)

Chocolate: Process in which chocolate is heated and then cooled to establish the correct crystal structure in the chocolate. The purpose of tempering chocolate is to achieve a shiny, smooth and stable finish for chocolate preparations, such as chocolates, bars, decorations, among others. The process of tempering chocolate involves heating the chocolate to a specific temperature (usually between 45-50 °C for dark chocolate and 40-45 °C for milk or white chocolate), then cooling it rapidly to a lower temperature (usually around 27-28 °C for dark chocolate and 26-27 °C for milk or white chocolate) and then reheating it slightly to work with it in its tempered state. The result of tempering the chocolate is a chocolate with a glossy, firm texture and appearance, which does not melt quickly to the touch and has a pleasant crunchy sensation when bitten.

Eggs: culinary term referring to the process of equalizing the temperature of an ingredient or dish before cooking or serving. For example, if a recipe calls for an egg to be added to a hot mixture, the egg must first be “tempered” to prevent it from cooking on contact with the hot mixture. To do this, the egg would first be beaten at room temperature and then a small amount of the hot mixture would be gradually added while whisking continuously. In this way, the egg will gradually heat up and mix well with the rest of the ingredients, without forming lumps or coagulating in the hot mixture.

Other ingredients: Cool a preparation that is too hot by placing it in an ice bath or refrigerator before serving.