The Test Kitchen
Why Dark, Milk, White, and Ruby Chocolate Each Need Their Own Tempering Temperatures
The specific composition of dark, milk, white, and ruby chocolates, including their cocoa butter, cocoa solids, and milk fat ratios, dictates unique tempering temperature curves for each type. Understanding these chemical differences is key to achieving a glossy finish and a clean snap.
Marco Alves·October 28, 2026
