A chocolate temper meter is used to measure the presence of various types of the crystal forms IV, V in semi-molten

cocoa butter Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its mel ...

in the preparation of well tempered

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

. It works by measuring "the temperature of a standard weight of chocolate as it crystallizes when cooled in a controlled way." A modern, digital version, the Greer temper meter, can measure the degree of temper at any required time.

References

Chocolate industry {{confection-stub