The final process is called tempering. Since cocoa butter exhibits a polymorphous or unstable crystal formation, the mass must be cooled very carefully to encourage the crystals to stabilise in the right order to produce the desired properties of snappy bite, tender melt and a good gloss in the finished product. This is achieved by the tempering process. Firstly, the mass is cooled in stages from about 45 °C to about 27 °C and rewarmed to about 37 °C followed by cooling down to its solid state.
The chocolate is then ready for sale as couverture (used for coating chocolates, biscuits and other coated products) or as the finished product, such as solid chocolate bars.
