STAGE ONE
Melting
Fully melted past 115°F, every existing crystal structure destroyed. You can't build a good structure on a bad one.
Four stages, one batch
If it doesn't snap, it wasn't tempered.
Untempered chocolate melts unevenly, looks streaky within a day, and breaks with a dull thud instead of a clean snap. Getting the crystal structure right takes four real steps, none of which is "just melt it."
Tempering today, bars ready by afternoon.
The four stages
Same batch, same order, every temper.
STAGE TWO
Seeding
Cooled while stirring in already-tempered chocolate, seeding the right crystal structure into the whole batch.
STAGE THREE
Tabling
Worked back and forth on a cool marble slab until it thickens, the actual test that the temper is taking.
STAGE FOUR
Molding
Poured into molds and set at room temperature, no shortcuts in the fridge. Fast cooling ruins the snap.
Shop bars
See origins, cacao percentage, and what's actually in stock.