File:Chocolate cooling curves 2.svg

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English: Cooling curves of chocolate at different degrees of temper, as a temper meter would record them. The Y axis shows the temperature in degrees centigrade; the X axis the progress of time in minutes. This is a schematic diagram, illustrating the three basic shapes one would expect. Red: under-tempered; yellow: well-tempered; blue: over-tempered. The temperatures should be interpreted as realistic example values. It should be noted that, the judgemental names notwithstanding, the required degree of temper depends entirely on the actual process. Source: Erich J. Windhab: Tempering. In: Stephen T. Beckett (ed.): Industrial Chocolate Manufacture and Use. 4th ed. Oxford, 2009, p. 281.
Deutsch: Abkühlungsverlauf von Schokolade bei verschiedenem Temperiergrad, wie er von einem Tempermeter aufgezeichnet werden würde. Die Y-Achse zeigt die Temperatur in Grad Celsius, die X-Achse den Zeitverlauf in Minuten. Dies ist eine schematische Darstellung, welche die drei grundsätzlichen Verlaufstypen veranschaulicht, die zu erwarten sind. Rot: untertemperiert; gelb: wohltemperiert; blau übertemperiert. Die Temperaturangaben sind als realistische Beispielwerte zu verstehen. Ungeachtet der wertenden Begriffe hängt es im übrigen immer vom konkreten Prozeß ab, welcher Temperiergrad benötigt wird. Quelle: Erich J. Windhab: Tempering. In: Stephen T. Beckett (Hrsg.): Industrial Chocolate Manufacture and Use. 4. Aufl. Oxford, 2009, S. 281.
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