Description
Heat and cool chocolate using marble slabs or machines in order to obtain the desired characteristics for different applications like shininess of the chocolate or the way it breaks.
Alternative labels
cool chocolate
dilute chocolate
ease chocolate
temper of chocolate
soothe chocolate
tempering chocolate
Skill type
skill/competence
Skill reusability level
sector-specific
Relationships with occupations
Essential skill
Temper chocolate is an essential skill of the following occupations:
Chocolatier: Chocolatiers make confectionery products with chocolate. They perform activities such as examination, feeling, and tasting of ground chocolate paste. Such analysis leads them to ascertain if colour, texture, and taste of the chocolate paste meets specifications.
Chocolate moulding operator: Chocolate moulding operators tend machines and equipment that pour tempered chocolate into moulds to form bars, blocks, and other shapes of chococlate. They monitor machines to ensure that moulds do not jam.
Confectioner: Confectioners make a varied range of cakes, candies and other confectionery items for industrial purposes or for direct selling.
Optional skill
Temper chocolate is optional for these occupations. This means knowing this skill may be an asset for career advancement if you are in one of these occupations.
References
- Temper chocolate – ESCO
