Work out chocolate tempering curve instantly with clear inputs, formula shown and shareable results.
Tempering builds stable form V cocoa butter crystals. The chocolate is fully melted to destroy all crystal forms, cooled to nucleate crystals, then warmed slightly to melt out the unstable forms and leave only form V. Dark chocolate works around 31-32 C, milk 30-31 and white 28-29 because milk fat lowers the melting range.
Tempering curve
Melt fully, cool to nucleation temperature, then rewarm to working temperature; seeding adds form V crystals directly
Adding 20-30% of already-tempered chocolate to melted chocolate at around 34-35 C. The seed supplies form V crystals directly, avoiding the full cooling and rewarming cycle.
Fat bloom occurs when unstable crystal forms recrystallise into form VI over time, or when temperature cycling melts and re-solidifies fat at the surface. Correct tempering and stable storage prevent it.