During a visit to Defli Ventures, GhanaWeb’s Gifty Merley Tetteh was taken through the art of chocolate making by Afadi Nii Kwei Tetteh, Production Manager at the company. He explained that tempering is one of the most important steps in chocolate production. According to Nii Kwei Tetteh, melting chocolate without tempering it will not produce the smooth, appealing finish consumers expect. The purpose of tempering is to pre-crystallise the cocoa butter in the chocolate, ensuring it forms a stable crystalline structure. If the temperature drops too low and the cocoa liquor becomes too solid, the chocolate must be melted and the tempering process repeated.

Source: GhanaWeb February 14, 2026 16:46 UTC