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Temper, temper...

Another day, another batch of chocolate moulds lined and ready to fill with ganache πŸ˜ƒπŸ«

We hand temper all of the chocolate we use here at SJ for everything from chocolates, to shards and bars.

Tempering is the process of raising and lowering the temperature of chocolate in order to stabilise the crystals within it.

The specific temperatures vary for white, milk & dark because they each have different melting points due to the differing amounts of cocoa butter they contain.

Tempering the chocolate ensures the finished products have a lovely shine and that all important β€˜snap’ πŸ‘ŒπŸ»πŸ«

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