What To Do When Chocolate Is Under-Crystallized

Struggling to achieve the perfect chocolate snap, or having trouble with chocolate bloom? Learn to recognize when chocolate is under-crystallized and how to correct it

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Comments

Hello sir, 1- What is the right temperature to melt the chocolate and for crystallising?
2- After melting the chocolate what is the exact time to work on crystallising?

Hello!
The temperature at which the chocolate is fully melted will vary depending on the type of chocolate, but the temperature is usually between 40-45°C.
The time it takes to achieve crystallization will vary depending on several factors, including the amount of chocolate you are working with, the temperature of the room, and the method you have chosen.

For more information on tempering, check out our Chef's Read article here: https://www.chocolate-academy.com/en/guide-different-tempering-methods