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How to Temper Chocolate

Tempering chocolate is a process that involves heating and cooling chocolate in a specific way to stabilize and crystallize the cocoa butter within it. This process helps to give chocolate its smooth, shiny appearance and its characteristic snap when it is broken. Tempered chocolate also has a longer shelf life and is less prone to bloom, the process where cocoa butter rises to the surface and creates a white, powdery appearance.

When tempering chocolate, it is important to only melt it halfway. This is because the cocoa butter in chocolate has different crystalline structures, known as alpha, beta, and beta'. During the tempering process, you want to encourage the formation of beta crystals, as they are stable and produce a smooth, shiny finish on the chocolate. If you melt the chocolate all the way, it can be difficult to accurately control the temperature and encourage the formation of beta crystals. Instead, you should melt the chocolate until it is about two-thirds of the way melted, and then remove it from the heat to finish melting the rest of the way. This helps to regulate the temperature and encourage the proper crystallization of the cocoa butter. If your chocolate is not in temper, it may appear dull, have a grainy texture, or be prone to melting at room temperature. By following these steps and properly tempering your chocolate, you can achieve a smooth, shiny finish and produce chocolate that is stable and durable.

How to temper chocolate

There are several methods for tempering chocolate, but the most common method is called the seed method. Here's how to do it:

  1. Begin by melting a large chunk of chocolate in a microwave-safe bowl or in a double boiler. The chocolate should be melted to between 120-130°F (49-54°C) for dark chocolate, and 110-120°F (43-49°C) for milk or white chocolate.

  2. Once the chocolate has melted, add a small amount of finely chopped, unmelted chocolate to the bowl and stir until it has melted and the mixture is smooth. The amount of unmelted chocolate you add should be about 10-15% of the total weight of the chocolate you are tempering. This is known as the "seed" chocolate.

  3. Keep stirring the chocolate until it cools to between 82-84°F (28-29°C) for dark chocolate, and 75-80°F (24-27°C) for milk or white chocolate. You can use a thermometer to check the temperature, or you can do a "touch test" by dipping a clean spoon into the chocolate and then feeling the underside of the spoon with your fingertip. The chocolate should feel cool to the touch, but not hard.

  4. Once the chocolate has reached the appropriate temperature, it is now in the "tempering" stage. To maintain the tempered state, keep the chocolate at this temperature until you are ready to use it. If the chocolate starts to harden, you can gently re-melt it to the appropriate temperature and then let it cool again to the tempering stage.

There are a few other methods for tempering chocolate, including the tabling method and the microwave method. The tabling method involves spreading a thin layer of melted chocolate onto a cool, flat surface, such as a marble slab, and then using a spatula to scrape the chocolate back and forth until it reaches the correct temperature. The microwave method involves microwaving small amounts of chocolate at a time, stirring after each interval, until the chocolate is melted and then cooled to the tempering stage.

Tempering different types of chocolate

Here is some additional information about the different types of chocolate and how to temper them:

Dark chocolate: Dark chocolate is chocolate that is made with cocoa solids, cocoa butter, and sugar, with little to no milk solids added. It has a deep, rich flavor and a high cocoa content, usually ranging from 60-99% cocoa solids. Dark chocolate is typically tempered at a temperature of between 82-84°F (28-29°C).

Milk chocolate: Milk chocolate is chocolate that is made with cocoa solids, cocoa butter, milk solids, and sugar. It has a creamy, sweet flavor and a lower cocoa content, usually ranging from 10-50% cocoa solids. Milk chocolate is typically tempered at a temperature of between 75-80°F (24-27°C).

White chocolate: White chocolate is made with cocoa butter, milk solids, and sugar, but it does not contain any cocoa solids. It has a creamy, sweet flavor and a smooth, pale yellow color. White chocolate is typically tempered at a temperature of between 75-80°F (24-27°C).

When tempering chocolate, it is important to use a thermometer to ensure that the chocolate is at the correct temperature. This is especially important for milk and white chocolate, which have a narrow temperature range and can be more prone to overheating or under-heating.

It is also important to use good-quality chocolate when tempering, as lower-quality chocolate may not temper as well and may be more prone to blooming or other problems.

It's important to note that tempering chocolate can be a bit of a finicky process, and it may take some practice to get it right. If you are new to tempering chocolate, it may be helpful to start with a smaller batch of chocolate until you get the hang of it.


If you are tempering chocolate and you have mixed it but there are still a few chunks that haven't dissolved fully, there are a few things you can try to help dissolve the remaining chunks:

  1. Try heating the chocolate a little bit more, being careful not to overheat it. This can help to melt any remaining chunks and ensure that the chocolate is fully melted and smooth.

  2. Stir the chocolate vigorously to help break up any remaining chunks. You can use a spatula or a whisk to do this.

  3. If the chocolate is still not fully melted, you can try adding a small amount of oil, such as coconut oil or vegetable oil, to help smooth it out. Just be sure to use a flavorless oil, as any added flavors could affect the taste of the chocolate.

If none of these methods work, you may need to start over with a new batch of chocolate. It is important to fully melt the chocolate and achieve a smooth consistency in order to properly temper it and achieve a smooth, shiny finish on your finished chocolate.

Once you have mastered the art of tempering chocolate, you will be able to create all sorts of delicious treats, including chocolate truffles, chocolate-covered strawberries, chocolate bars, and more. With a little patience and practice, you'll be a pro at tempering chocolate in no time!


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