Chocolate Tempering Stones

Real chocolate contains cocoa butter, which is extracted from the cocoa or cacao bean. Cocoa butter is an expensive ingredient which has some unusual characteristics or quirks. Because of the nature of cocoa butter, real chocolate requires going through a special procedure during the melting process called tempering , which re-establishes the cocoa butter crystals, giving the cooled and finished chocolate the proper sheen, snap and taste.

Additionally, and of vital importance, tempering prevents bloom, where the cocoa butter separates from the cocoa solids and comes to the surface, turning the chocolate whitish or grayish in color. If you are making candy or dipping items that won’t be consumed within a day or so, tempering is absolutely mandatory for all real chocolate.

Classic Tempering Stone - 18" x 18"

Chocoley brings back the "art" of chocolate making with the classic tempering stone. Our special non-porous stone is superior to marble and granite, which have a somewhat porous surface and are less efficient at drawing the 'heat' out of the chocolate. This tempering stone is the perfect acquisition for the hobbyist or aspiring chocolatier’s kitchen. Large enough surface area to efficiently "work" your melted chocolate without monopolizing the entire kitchen.

Get professional results when tempering small batches, without having to invest in mechanized equipment. Cushioned rubber feet provide non-slip protection to table or countertop working surface.

Also, the perfect work surface for making your confections & moving directly to the refrigerator.

Use two stones when two people are working together, when preparing two flavors, when adding nuts or other ingredients, when spreading the chocolate out thin to cut strips/ribbons/shapes, or when a larger smooth work surface is needed.