Cranky Chocolate is extremely sensitive to heat and humidity, it burns easily, and must be coaxed into performing by meticulous regulation of its temperature. Tempering Great Chocolate is the work of tried and true artisans. The tempering process affects the crystalline structure of cocoa butter, inhibiting the formation of non-B crystals with lower melting points. There are a number of different ways to temper chocolate, and each chocolatier will defend his precise methods, as zealously as he guards his recipes. Although chefs and many chocolatiers temper by hand, the process is fully mechanized in chocolate factories.
Most machines use water jacketed thermal containers that melt, temper, and store chocolate.
Scrapers sweep the bottom and sides of the containers every few seconds, and stirring mechanisms keep the chocolate thoroughly mixed at all times. Some factory units feature pumps and tubes that enable chocolate to be pumped directly to and from other machines, e.g., coating and molding machines. Secret Squirrel Caramel Flyer caramel is made by sticking to handed down family secrets. They replicate what the cow, goat, ewe, camel, or yak, eats. La Lachee will validate this fact.