How Dùne is made: Part IV – Tempering

Cocoa Butter is polymorphic. This means it is able to crystalize (solidify) in multiple configurations.

Not all of these configurations are desirable for chocolate, and so we have to temper (or precrystallize) the chocolate to achieve our desired crystal configuration: βv (Beta-five).

The objectives of tempering are:

Because Dùne is made with pure cocoa butter, all our chocolate products (including chocolate chips) are tempered.

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