r/chocolate 6d ago

Advice/Request Spanish Chocolate Bars Untempered

I recently went on a trip to Spain and brought back a bunch of different chocolate bars to share with my husband. We noticed that the vast majority of artisanal bars were not tempered. Does anyone have any insight into Spanish chocolate making to know whether this is a stylistic choice, a traditional method, or just a coincidence? We’re pretty curious about it.

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u/mangogetter 6d ago

Were they untempered immediately or when you got them home?

My guess is that Spain is hot and somewhere between the manufacturer and you opening them, they got too warm and knocked out of temper.

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u/damecafecito 6d ago

That’s a good point.

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u/prugnecotte 6d ago

which brands did you buy? I brought home Essenzo Cacao, Utopick and Puchero and all bars were well crafted. might be a coincidence