Chocolate temper meter explained

A chocolate temper meter is used to measure the presence of various types of the crystal forms IV, V in semi-molten cocoa butter in the preparation of well tempered chocolate. It works by measuring "the temperature of a standard weight of chocolate as it crystallizes when cooled in a controlled way."^{[1] [2]} A modern, digital version, the Greer temper meter, can measure the degree of temper at any required time.^[3]

Notes and References

1. Book: Padley, Fred B.. Lipid technologies and applications. 1997. CRC Press. 978-0-8247-9838-3. 397. Fred B. Padley. 27 August 2010.
2. Book: Hartel, Richard W.. Phase/state transitions in foods: chemical, structural, and rheological changes. 1998. CRC Press. 978-0-8247-0179-6. 217–52. https://books.google.com/books?id=ZrEwx06gfIgC&pg=PA233. M. A. Rao, Richard W. Hartel. 27 August 2010. Phase Transitions in Chocolate and Coatings.
3. Book: Manley, Duncan J. R.. Secondary processing in biscuit manufacturing: chocolate enrobing, moulding, sandwich creaming, icing, application of jam, marshmallow, caramel, troubleshooting tips, Volume 4. 1998. Woodhead. 978-1-85573-296-4.