This session explores the science of tempering in a practical, approachable way. I will compare hand tempering and machine tempering techniques, discuss the advantages and limitations of each approach, and share practical troubleshooting strategies for changing environments, varying chocolate formulations, production schedules, and equipment. Whether working in a small artisan kitchen or a larger commercial operation, attendees will gain the confidence to diagnose and correct common tempering problems before they affect production and leave with a deeper understanding of how to consistently produce beautifully tempered chocolate without using thermometers or memorizing temperatures.
