The last step before the chocolate is completely ready as a product is tempering. Tempering is an intricate process that involves heat treating the chocolate to stabilize it. Through tempering, the cocoa butter is distributed evenly in the chocolate and it gets a nice glossy surface and a stable shape at room temperature. In a home kitchen, you can temper small amounts by hand using a thermometer, stove and marble slab. In our production, we temper quantities of chocolate every day and use machines that carefully treat the chocolate with precision. Here, too, the temperatures can vary slightly depending on whether it is light or dark chocolate, as well as depending on the origin and amount of fat. Therefore, it is also something that must be adjusted by knowledgeable chocolatiers who can see with a trained eye whether the tempering is good or not.
Finally, the tempered chocolate is poured into its mold to be molded into chocolate cakes or used as a base for pastries and pralines of various kinds.