Chocolate temper meter

A chocolate temper meter is used to measure the presence of various types of the crystal forms IV, V in semi-molten cocoa butter in the preparation of well tempered chocolate. It works by measuring "the temperature of a standard weight of chocolate as it crystallizes when cooled in a controlled way."^[1]^[2] A modern, digital version, the Greer temper meter, can measure the degree of temper at any required time.^[3]

References

↑ Padley, Fred B.; Fred B. Padley (1997). Lipid technologies and applications. CRC Press. p. 397. ISBN 978-0-8247-9838-3. Retrieved 27 August 2010.
↑ Hartel, Richard W. (1998). "Phase Transitions in Chocolate and Coatings". In M. A. Rao, Richard W. Hartel. Phase/state transitions in foods: chemical, structural, and rheological changes. CRC Press. pp. 217–52. ISBN 978-0-8247-0179-6. Retrieved 27 August 2010.
↑ Manley, Duncan J. R. (1998). Secondary processing in biscuit manufacturing: chocolate enrobing, moulding, sandwich creaming, icing, application of jam, marshmallow, caramel, troubleshooting tips, Volume 4. Woodhead. ISBN 978-1-85573-296-4.

Chocolate

Overview	Outline History (in Spain)

Theobroma	Theobroma Theobroma cacao Theobroma grandiflorum Theobroma bicolor

Components	Cocoa bean Cocoa butter Cocoa solids Chocolate liquor

Drugs	Anandamide Caffeine Phenethylamine Theobromine Theophylline

Types	Types Baking Compound chocolate Couverture chocolate Modeling chocolate White chocolate

Products	Chocolate bar brands Chocolate beverages Chocolate biscuit Chocolate brownie Chocolate cake Chocolate chip Chocolate chip cookie Chocolate coins Chocolate crackles Chocolate gravy Chocolate ice cream Chocolate liqueur Chocolate milk Chocolate pudding Chocolate spread Chocolate syrup Chocolate truffle Chocolate-covered foods Cioccolato di Modica Fudge Ganache Hot chocolate Mint chocolate Mocaccino Mole sauce Belgian chocolate Swiss chocolate

Processes	Aerated chocolate Broma process Chocolate bloom Chocolate temper meter Conche Dutch process Enrober Sugar crust

Industry	Children in cocoa production Chocolaterie Chocolatier The Dark Side of Chocolate European Cocoa and Chocolate Directive Ghana Cocoa Board Ghana production Harkin–Engel Protocol International Cocoa Organization Ivory Coast production Manufacturers (vertical) World Cocoa Foundation

Other topics	Chocoholic Chocolate fountain Chocolate museums Chocolatiers Health effects United States military chocolate

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