chocolate crystallization

Chocolate crystallization is the process that occurs when chocolate is cooled and solidified. When melted chocolate is cooled, cocoa butter molecules arrange themselves into specific shapes, forming crystals. The best texture and shine come from stable crystal forms known as Type V crystals. Proper tempering—carefully heating and cooling chocolate—encourages the formation of these stable crystals, preventing issues like a dull appearance or a brittle texture. Successfully tempered chocolate has a nice snap, glossy finish, and is smooth to melt in your mouth, enhancing both taste and presentation in confections.