Differences Between Tempered and Untempered Chocolate

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Chocolate, whether tempered or untempered, can never taste awful. Tempering, on the other hand, is a procedure used to change the texture and consistency of chocolate. While they seem to be the same at first appearance, tempered and untempered chocolate are really different. So, what makes tempered chocolate different from untempered chocolate?

Tempered chocolate has a glossy, shining look, cracks upon biting, a longer shelf life, dries fast, and a smoother texture. Untempered chocolate is matte and drab, soft when biting, lasts less time, and has a gritty texture. Tempered chocolate dries faster than untempered chocolate.

The distinctions between tempered and untempered chocolate are not subtle, despite popular belief. Whether you temper your chocolate or not makes a major impact in the end product. It may either enhance or detract from your dessert.

Of course, you won’t get a bad treat, but understanding the distinctions between tempered and untempered chocolate can’t harm. As a result, in the following paragraphs, I will explain how tempered and untempered chocolate vary and if one is superior.

Tempered Vs. Untempered Chocolate: What Are the Differences?

To understand the distinctions between tempered and untempered chocolate, I must first define tempering. There are many chocolate tempering methods, however they all center on temperature changes in the chocolate.

To temper chocolate, melt two-thirds of the amount you’re melting and put aside one-third. After the chocolate has melted, add the remaining third and thoroughly combine. This blends hot and cold chocolate, altering the overall structure.

The most obvious distinction between tempered and untempered chocolate is its look. Tempered chocolate is glossy, but untempered chocolate is duller and more matte. Not that untempered chocolate is any less desirable as a result.

The texture is the second distinction between them. Tempered chocolate is smooth and firm, but untempered chocolate is chalky and softer.

This is because tempered chocolate dries faster than untempered chocolate, leaving insufficient time for the molecules to separate. Tempered chocolate, as a result, stays more stable and firm than untempered chocolate.

Tempered chocolate has a longer shelf life than untempered chocolate due to temperature variations throughout the manufacturing process. Although tempered chocolate may be stored for up to a year, untempered chocolate is only good for a few months.

When it comes to hardening chocolate, tempered chocolate needs refrigeration, but untempered chocolate does not. Untempered chocolate might remain firm on its own, but tempered chocolate melts faster.

In contrast, if you coat strawberries with untempered chocolate, they will melt faster than if you cover them with tempered chocolate.

Another distinction is the location. Tempered chocolate shrinks when it sets, making it much simpler to form molds with since it will readily come out of the molds. Untempered chocolate, on the other hand, will be more difficult to remove.

The vast majority of store-bought chocolate has already been tempered. When you melt tempered chocolate, it becomes untempered.

Not all chocolates can be tempered. Tempered and untempered chocolate are also distinguished by the kind of chocolate. Tempering chocolate is also known as true chocolate, which means that it must include cocoa butter.

Dark chocolate and couverture manufactured specifically for tempering are the finest options. You may, however, temper any non-confectionery chocolate.

Confectionary chocolate is not suitable for tempering and should not be used in this manner.

Tempered Vs. Untempered Chocolate: Which Is Better?

It would be incorrect to argue that one is superior than the other since they are both effective when utilized correctly.

Tempered chocolate is the clear victor in terms of looks. It’s great for coating or topping. Tempered chocolate is also significantly superior than untempered chocolate for chocolate embellishments.

While tempered chocolate melts at a higher temperature, the decorations will remain stable if the ambient temperature is not too high.

Tempered chocolate is ideal for chocolate-covered strawberries, truffles, chocolate bars, chocolate molds, chocolate-covered biscuits, or any other application where two textures are desired. Tempered chocolate is not designed for baking or filling, although it is not the worst thing to do.

Tempered chocolate is often used when you want your dessert to look fine, you are serving it at room temperature, and you want to use the chocolate to top or coat your dessert.

Whether it comes to baking or filling, untempered chocolate reigns supreme. Its soft, thick, and chalky texture adds to the consistency of the dessert rather than improving its aesthetic.

Untempered chocolate should be used if you want your dessert to melt in your tongue. It’s fantastic for ganache, chocolate-filled muffins, chocolate fudge, and chocolate fondant. In general, if your recipe asks for milk, butter, eggs, sugar, and flour, feel free to use untempered chocolate.

The basic guideline is to use untempered chocolate when you want to consume your dessert quickly since it melts faster than tempered chocolate. It is also unsuitable for ornamentation since it lacks the fineness of tempered chocolate. Untempered chocolate, on the other hand, is ideal for creamy, chocolate-filled pastries.

To summarize, both tempered and untempered chocolate may work well in your dessert, even if you swap one for the other. Still, tempered chocolate works better than untempered chocolate.

If you use untempered chocolate to adorn or top your dish, add some dry cocoa, chocolate sprinkles, or crushed nuts. This should help to keep the chocolate coating stable.

Tempered chocolate should be used as a filling or as an additional ingredient in baked goods when it is hot.

In any case, both tempered and untempered chocolate shine the brightest when used correctly.


Does tempered and untempered chocolate taste the same?

Both tempered and untempered chocolate taste wonderful, so it depends on your application and how you want your completed product to appear. Tempered chocolate is recommended if you want your chocolates to appear professional and last a long time.

Should chocolates be tempered or not tempered?

Tempering chocolate properly—heating and chilling it to stabilize it for manufacturing candies and confections—gives chocolate a smooth and glossy finish, prevents it from melting on your fingers, and enables it to firm up wonderfully for dipped and chocolate-covered delicacies.

What’s the difference between tempered chocolate and regular?

As you melt chocolate, the molecules separate. As you temper chocolate, you re-bond those molecules, resulting in a hardened chocolate with a glossy, crisp surface.

What happens when chocolate is melted but not tempered?

Tempering is achieved by slowly heating and chilling molten chocolate while stirring. If chocolate is not correctly tempered, the crystallization of cocoa butter is uncontrolled and uneven, resulting in an unappealing chocolate that is dull or has white streaks running through it.

Does tempering change the taste of chocolate?

Whichever delectable sweet treat you make with your melted chocolate, the tempering procedure will bring out the greatest tastes in the chocolate while also allowing your chocolate creations to look as beautiful as possible!

Does tempering chocolate change its taste?

Although cookies, candies, and other goodies coated in a melted and cooled chocolate shell may taste excellent, the most visible difference between using melted chocolate and tempered chocolate is in the look and texture of the chocolate.

What is the disadvantage of tempering chocolate?

It is time-consuming. Tempering chocolate takes time since it needs melting the chocolate, chilling it to a set temperature, and then warming it to a different temperature. This procedure may take up to an hour, which may be inconvenient for some individuals.

What is the problem with tempered chocolate?

When you stop stirring a vast mass of tempered chocolate, the heat from the core of the mass cannot evaporate and the bulk becomes untempered. As a result, it maintains heat in the core and cools slowly. This is due to crystallization’s latent heat.

Can you bake with untempered chocolate?

But, if you’re incorporating chocolate into baked products, or anything else where texture and look aren’t critical, untempered chocolate will work perfectly.

Are Hershey’s chocolate bars tempered?

The chocolate liquid is tempered and chilled until it is shaped as desired by Hershey’s, or it may go through another process to include any additional caramel or peanut butter (“ecolechocolat”).

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