Chocolate is tempered so that all of the ingredients, including the cocoa mass and cocoa butter, can become one homogenous mixture. This gives chocolate the proper snap, sheen, and mouthfeel that you associate with a brand name candy bar.


Dark chocolate is tempered the following way:

  1. Melt the chocolate until its temperature is between 122°F and 113°F.
  2. When it reaches between these temperatures, take the chocolate off of the heat and seed the bowl with pieces of untempered chocolate while stirring.
  3. When the temperature drops between 80°F and 84°F, put the chocolate on the heat again and reheat until the chocolate is between 86°F and 89°F. Immediately remove from heat.

Tempered chocolate can be used to make an assortment of candies, such as knackerli. It can also be placed into molds and used to create filled chocolates. Tempered chocolate makes excellent decorations when molded into the form of cages and curls.

Modeling chocolate is melted chocolate mixed with corn syrup that is then tossed around until it becomes firmer. Modeling chocolate was used in lab to produce owl show pieces. The modeling chocolate made up the base, the body, the eyes, and the wings of the owl. The base was an egg shaped piece of chocolate. The eyes where two balls of chocolate that were attached to the top of the body. The eyes each had an indentation that the chocolate chip pupil sat in. The wings are pieces of modeling chocolate that were rolled out and cut out.

Another item that was made during lab out of modeling chocolate was roses. These roses were made by wrapping a series of d-shaped chocolate peddles around a teardrop shaped base. The first layer is made with three layers, the second layer with five petals, and so on.

Modeling chocolate can be used by a pastry chef to make professional show pieces. These show pieces can be used as decorative window pieces or competitive show pieces.


[Chocolate 25]. (n.d.). Retrieved February 8, 2016, from

Chocolate showpiece (back) [Digital image]. (n.d.). Retrieved February 8, 2016, from

Tempered vs untempered [Digital image]. (n.d.). Retrieved February 8, 2016, from


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