Purdue Extension

Cocoa Processing: Tempering

Cocoa Processing: Tempering Product code: FS-153-W

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FS-153-W
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Description

Tempering plays a vital role in the production of chocolate. In this publication, researchers from Purdue University and Peru explain how tempering is done, how the process can work for small and artisanal operations, and what causes white spots on chocolate.

This publication is also available in Spanish.

Produced

11/1/2023

Author

Gabriela Chire-Fajardo; Rossemary Carpio, Ximena Yepez, Amanda Deering

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