Assortment of decorated square chocolate bars.

processes

Temper Meter

A temper meter verifies chocolate crystallisation for gloss, snap, and stability. We specify and connect temper meters to your process for consistent results.

Verifies chocolate crystallisation for gloss, snap, and stability with high-quality temper meters.

Temper meters measure cocoa butter crystallisation in chocolate to give you an objective readout on temper quality. This allows you to set, verify, and document the tempering stage with confidence. Reliable measurement protects gloss, snap and shelf life, and it reduces the risk of rework.

The meter closes the loop between tempering and the next step. It confirms that flow, viscosity, and setting behaviour are where they should be, which supports consistent depositing and cleaner demoulding. For traceability, it also provides a record of readings across batches and shifts.

Temper Meters machinery

Temper meters are used in chocolate tempering, before moulding, depositing, or enrobing. A small sample is taken, then the instrument records the cooling curve to assess the level of stable crystals. Operators adjust temperatures, shear, or residence time based on that trace, and the process is brought back under control quickly.

· Tempering. Cocoa butter crystallisation is controlled and monitored using a temper meter.

· Moulding. The shaping of tempered chocolate into bars, tablets, or pralines.

· Enrobing. Coating centres with correctly tempered chocolate for a stable, glossy finish.

· Solid depositors. Dosing tempered chocolate into moulds with accuracy.

Need to know

Temper Meters – need to know

Bottlenecks. Skipping measurement hides small temper errors that only show up as bloom or dull surfaces later. That means waste and lost time. Regular checks keep the process in spec.
Different product types. Dark, milk, and white chocolates need different targets. Recipes with inclusions or higher fat content may need specific thresholds and sampling routines.
Size of batch. Short runs benefit from fast checks during start-up and changeover. High-volume production relies on frequent spot tests and clear limits, so the tempering stage stays stable at speed.

Get in touch

Get in touch

Talk to Premier Forrester about Temper Meters

We work with leading Principals, like Wolf Chocolate Machinery to specify, supply, and tie temper meters into your production flow. Our team positions the instrument where sampling is practical, aligns procedures with your tempering settings, and connects the results to your quality records.

Whether you are upgrading an existing line or planning a new installation, we can help you improve consistency, reduce waste, and protect product quality. Contact us to discuss your options.

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