What is the temperature range to temper chocolate?

The temperature range to temper chocolate is indeed 86°F - 90°F (30°C - 32°C). This specific range is critical for achieving the desired crystalline structure in chocolate, which affects its texture, sheen, and snap. When chocolate is tempered correctly, it transforms from being soft and dull to firm and glossy, enhancing not only its appearance but also its mouthfeel when consumed.

During the tempering process, chocolate is first melted and then cooled to a lower temperature where stable beta crystals can begin to form. When the chocolate reaches this optimal temperature range, it is agitated to help incorporate and stabilize the crystal formation. The temperature acts as a guide to ensure that the chocolate maintains its properties, allowing for perfect results when molding or coating.

Knowing the correct range is particularly important in chocolate making because straying too far from these temperatures can result in a poorly tempered chocolate that has an unattractive surface, a crunchy texture, or even a dull finish. The other options fall outside the proven effective range for tempering chocolate, either being too cool or too warm, which is why they do not achieve the same desirable characteristics.