Tempera

Project information

This project was carried out in partnership with Nordic Chocolate. Proper tempering is essential for achieving the desired appearance and quality of chocolate. However, Nordic Chocolate’s current tempering method is difficult to manage, and as a small-scale producer, the company cannot justify the high investment costs associated with industrial tempering machines. This creates a demand for an affordable, accessible, and user-friendly tempering solution for small-scale producers and home bakers. 

Method

The project therefore aimed to develop an improved alternative to the company’s existing tempering tool. Conducted over five weeks, the project followed the Double Diamond design process. Activities included meetings with the company, literature studies, workshops, concept development, and continuous follow ups. Through an iterative design process, multiple ideas were generated and refined into three final concepts. One concept was selected based on company feedback and evaluation using the Kesselring method. The outcome was Tempera, a professional tempering product designed to make high-quality chocolate tempering accessible to small-scale producers and home bakers.

Result

Tempera is a chocolate tempering device designed to provide a more refined and production-oriented version of the tempering method currently used by Nordic Chocolate. The product emphasizes durability and ease of use and is optimized to maintain the cooling efficiency of the refrigeration unit throughout the tempering process through an integrated container system. The container is made from a carefully selected material that reflects Nordic Chocolate’s commitment to sustainability and the reuse of production waste. The material consists of plastic combined with up to 15% residual material from the company’s own cocoa beans. This material choice is inspired by established biocomposite manufacturing methods, in which organic by-products are used as filler materials in polymers. As a result, the container serves as a tangible expression of the company’s circular approach to production and design, transforming waste materials into a valuable resource while supporting a more sustainable manufacturing process.

The use of Tempera is designed to be simple and intuitive. The process begins by placing the chocolate capsule into the cooling unit. The cooling unit, together with the chocolate capsule, is then removed from the insulating container and placed in a refrigerator. During this time, the thermometer is stored in its designated compartment at the bottom of the insulating container.

After approximately one hour in the refrigerator, or once the cooling unit has reached the desired temperature, the thermometer is connected to Nordic Chocolate’s mobile application, also designed in this project, before the cooling unit is removed. For hygiene reasons, users are advised to clean their hands after handling the mobile phone. Once connected, the cooling unit is taken out of the refrigerator and returned to its insulating container. Chocolate can then be poured into the chocolate capsule located at the center of the cooling unit.

The thermometer is designed with a recessed underside that fits precisely along the edges of the chocolate capsule, positioning the sensor centrally within the chocolate mass where the temperature should be measured. When the thermometer comes into contact with the chocolate, the resulting increase in temperature automatically initiates measurement. Simultaneously, the application sends a push notification to the phone’s lock screen containing a graph of the tempering process, allowing the user to monitor progress in real time and review the data in greater detail in the application once the process is complete.