How should a chocolatier respond to chocolate that has cooled too much and is no longer tempering well?

The approach of re-tempering chocolate by adding tempered chocolate is effective because it helps regulate the temperature and seed the chocolate with properly tempered crystals. When chocolate cools too much, it can become difficult to achieve the proper tempering state necessary for a shiny finish and snap. By introducing tempered chocolate, you provide the ideal crystalline structure that encourages the untempered chocolate to achieve the correct temper.

This method is especially preferred in professional settings as it ensures a consistent tempering process without subjecting the chocolate to excessive heat, which could lead to unwanted effects like burning or losing the chocolate’s flavor. The addition also encourages the chocolate to re-emulsify properly and adjusts the overall temperature to a more manageable level for effective tempering.

In contrast, other options can lead to negative outcomes; adding cold water could cause the chocolate to seize, while microwaving it could overheat and damage its structure. Heating the surrounding area may not provide precise temperature control needed for proper tempering. Thus, re-tempering with tempered chocolate is the most reliable and effective solution.