Tempering Couverture Guide for Patisserie

Tempering is essential in professional patisserie. Gently melt couverture to 45°C, cool while stirring to 27°C, then bring back to 31–32°C for coating. Use an accurate thermometer and avoid moisture. With Sana For Trading Agencies 70% couverture you get consistent gloss and clean snap for moulding and coating. Tip: test a drop on parchment — if it sets glossy within two minutes, you are ready.