<P> Generally, the chocolate is first heated to 45 ° C (113 ° F) to melt all six forms of crystals . Next, the chocolate is cooled to about 27 ° C (81 ° F), which will allow crystal types IV and V to form . At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate . The chocolate is then heated to about 31 ° C (88 ° F) to eliminate any type IV crystals, leaving just type V. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated . However, other methods of chocolate tempering are used . The most common variant is introducing already tempered, solid "seed" chocolate . The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency . A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results . </P> <P> Two classic ways of manually tempering chocolate are: </P> <Ul> <Li> Working the molten chocolate on a heat - absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature . </Li> <Li> Stirring solid chocolate into molten chocolate to "inoculate" the liquid chocolate with crystals (this method uses the already formed crystals of the solid chocolate to "seed" the molten chocolate). </Li> </Ul> <Li> Working the molten chocolate on a heat - absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal "seeds"; the chocolate is then gently warmed to working temperature . </Li>

Where does chocolate come from and how is it made