Tempered Chocolate Bark – Cocoa Crystal Control 🍫 | The Science of Perfect Snap

This is more than chocolate — it is pure science you can eat. Cocoa butter forms six different crystal structures, but only one delivers the glossy shine, crisp snap, and smooth melt that makes fine chocolate irresistible. In this video, we walk through every step of tempering chocolate, from melting and seeding to cooling and resetting, until those perfect cocoa crystals align.

We will use five hundred grams of couverture chocolate, guide it through controlled temperatures, and finish with a tempered bark decorated with roasted nuts, dried fruits, and a sprinkle of sea salt. Along the way, you will learn why tempering works, why chocolate sometimes blooms into gray streaks, and how science transforms it into a masterpiece.