Tempering (Chocolate)

Tempering is a technique aimed at either balancing chocolate's crystal structure by melting and cooling it within specific temperature ranges, or preventing curdling by slowly adding a hot liquid into egg yolk. Properly tempered chocolate gains a glossy, firm, and brittle structure. In the context of eggs, it prevents sudden heat shock.

Where It’s Used

“Temper the egg yolk by adding the hot milk to it little by little.”