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How to Temper Chocolate?

Estimated Time

30 Minutes

Estimated Cost

$150

Tempering chocolate is the process of carefully melting and cooling chocolate to stabilize its crystals. Properly tempered chocolate has a smooth, glossy finish, snaps when broken, and doesn’t bloom (develop white streaks). Tempering is essential for chocolate candies, decorations, and coatings.

Tools Needed

Double boiler or heatproof bowl + saucepan
Spatula
Candy thermometer
Baking sheet or marble slab

Materials Needed

High-quality chocolate
Optional: cocoa butter

Steps

Step 1: Chop the Chocolate

  • Chop chocolate into small, uniform pieces.

  • Smaller pieces melt evenly and reduce the risk of burning.

Step 2: Melt Two-Thirds of the Chocolate

  • Double boiler method: Place two-thirds of the chocolate in a heatproof bowl over simmering water.

  • Microwave method: Heat chocolate in short bursts (15–20 seconds), stirring in between.

  • Heat until chocolate reaches the following temperature ranges:

    • Dark chocolate: 115–120°F (46–49°C)

    • Milk chocolate: 110–115°F (43–46°C)

    • White chocolate: 105–110°F (40–43°C)

Step 3: Cool the Chocolate

  • Remove from heat.

  • Gradually add the remaining third of chocolate (called seed chocolate) while stirring constantly.

  • Cool the chocolate to the following temperatures:

    • Dark chocolate: 88–90°F (31–32°C)

    • Milk chocolate: 86–88°F (30–31°C)

    • White chocolate: 82–84°F (28–29°C)

Step 4: Maintain Tempered Chocolate

  • Keep the chocolate at the working temperature while dipping, molding, or coating.

  • If it cools too much and becomes thick, gently rewarm it, staying within the target temperature range.

Step 5: Test for Temper

  • Dip a small piece of parchment paper or spoon into the chocolate and let it sit at room temperature for 5 minutes.

  • Properly tempered chocolate will harden with a shiny surface and a crisp snap.

  • If dull or streaked, re-temper.