tempering
TEM-pur-ing
/ˈtem.pər.ɪŋ/
The process of improving the consistency and durability of a substance (like chocolate) by heating and cooling it.
In chocolate work, it specifically refers to aligning the cocoa butter crystals to ensure a shiny finish and a 'snap'.
The story behind the word. The root is the Latin 'temperare', which means 'to mix in due proportion' or 'to moderate'. It's the same root that gives us 'temperature' and 'temperament'. In the kitchen, you are 'moderating' the heat to achieve the perfect physical state.
Word relationships
- conditioning: A broader term for preparing a material for use.
Commonly confused with
- melting: Melting is just changing state; tempering is a controlled process to manage crystal structure.
Word family
- temper (verb): To bring to a proper consistency.
- tempered (adjective): Having been through the tempering process.
Collocations
- tempering chocolate
- tempering eggs
- proper tempering
Example sentences
- "Tempering chocolate requires precise temperature control to ensure a glossy finish and a crisp snap." A guide to working with chocolate.
- "When making custard, tempering the eggs with a little hot milk prevents them from curdling." Instructions for adding eggs to hot liquid.
Memory hook
Think of a 'Temper' tantrum; you need to 'moderate' it to keep things smooth. Tempering: moderating heat for a smooth finish.
When not to use
Do not use for simple heating; it must involve a controlled cycle of temperature change for a specific structural result.
Fun facts
- Tempered chocolate melts at body temperature, which is why it feels so good on the tongue.
- If chocolate isn't tempered, the cocoa butter can separate, creating a white 'bloom' on the surface.
Related words
Take your vocabulary further with LangBlitz
Our English vocabulary app: FSRS spaced repetition, 5,000+ curated words across 119 topic groups, CEFR A1 to C2. Explore your mastery with the beautiful Vocabulary World feature.