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Is it possible and necessary to temper store-bought quality chocolate like Lindt?

Say, for example, you want to use it to make chocolate moulds - would it be possible to melt and temper the chocolate and have the same result as that of couverture chocolate?

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    Well they tempered it in the first place when they made the shape they sell it in. – OrangeDog Jun 22 '17 at 20:16
  • Yes, but what happens when it is melted? – ALR Jun 23 '17 at 7:49
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Yes, you absolutely can (Lindt dark chocolate bars work just fine).

Whether you can temper chocolate is simply a matter of whether there's enough cocoa butter (the fat that is actually crystallizing during the tempering process). You will want to have at least ~30% cocoa butter by mass if you want to temper the chocolate, but even 20% will work.

When you see a chocolate bar that says something like, "70% cocoa," that is the sum of the fat (cocoa butter) and non-fat parts (cocoa solids) of the cacao bean. That 70% might be divided between 30% fat and 40% cacao, for example, which is definitely sufficient for tempering.

If you want to know if a particular bar can be used for tempering, here's a quick test:

  1. Read the label, and see if the primary fat is real cocoa butter

  2. Make sure that the bar is at least 30% fat by mass

Small warning: different chocolates have different tempering curves. This is why dark, milk, and white chocolates generally have slightly different tempering curves. If you have a good, instant-read thermometer, it will help in the process of learning how to temper your chocolate of choice.

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    In the UK at least, a chocolate's percentage would measure the cocoa solids. E.g. Green & Blacks 70% dark chocolate says "Minimum Cocoa Solids 70%" on the packaging. – Richard Jun 22 '17 at 12:27
  • Careful, if you search for that product online, you will find that the packaging says one of three things: "70% cocoa," "70% cocoa content," or "70% cacao content." Again, those numbers represents the sum of cocoa butter, plus cocoa solids in the chocolate. – R. Singh Jun 23 '17 at 16:15
  • Are you suggesting that where the packaging that says "70% cocoa solids" it is incorrect? That seems very unlikely. Every other brand of dark chocolate I have checked says "Cocoa solids X%". Either your assertion is wrong or "cocoa solids" in this content means "cocoa mass" which would be misleading. Can you offer a source to back up your claim? – Richard Jun 25 '17 at 12:52

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