How to Temper Chocolate Correctly
Knowing how to melt chocolate is great but learning how to temper chocolate will open a whole new world of wonderful treats you are going to love creating.
For a long long time, the thought of tempering chocolate was intimidating to me. In fact, the first few times I didn’t do it right. I had a few chocolate blooms, melting, no snap, nothing!!
And, as they say, practice makes perfect. So I decided to learn more about chocolate. I must admit it took me more than a few trials and errors to get it right.
But, once you learn to temper chocolate, you will be able to make all those wonderful homemade candies such as truffles, bonbons, and barks. You will be proud of how wonderfully smooth, shiny, and hard the texture of your chocolate is even at room temperature.
Melting chocolate vs tempering chocolate?
In both cases, of course, you are melting the chocolate. Melted chocolate simply means taking chocolate from its solid to a liquid state. But, tempering chocolate means bonding the chocolate molecules together so the chocolate hardens with that glossy shiny finish and makes a quick snap when broken. Tempered chocolate will stay set even at room temperature. While melted chocolate will soften at room temperature. Do you see how shiny these bonbons are? That’s because I used tempered dark chocolate.
What does tempering chocolate mean?
Tempering chocolate means improving the consistency, durability, and texture of the chocolate. We do this by heating it to the right temperature, and then cooling it back down to the right temperature.
- To temper, we melt the chocolate at a high temperature (110°- 120°F) where the beta crystals in the cocoa butter breaks down.
- When the chocolate melts completely, we cool again to about 82°F. At this time the beta crystals start to form again so the chocolate can re-solidify.
- Then, we raise the chocolate temperature to 90°F where it is at the right working consistency.
Properly tempered chocolate is shiny and sets at room temperature. It has a snap when you break or bite into it. You can temper any chocolate – white, milk, dark as well as ruby. However, the right tempering and working temperatures for these different chocolates will be different. And, it is very important to keep these temperatures in mind.
- Semi-sweet chocolate should be at 88° to 90°F (or 31°to 32°C)
- Milk chocolate should be at 84° to 86°F (or 28° to 30°C)
- White chocolate should be at 82°to 84°F (or 27° to 28°C)
- Rudy chocolate should be at 83°to 84°F (or 28° to 29°C)
2 Tempering techniques
There are a few ways to tempering chocolate. These two are the most common. There are also, of course, tempering machines use by establishments that need tempered chocolate on a regular basis.
- Seeding
- You melt 3/4 of the chocolate (110°F or 43°C) – hot chocolate.
- Then, you add to it the other 1/4 (unmelted chocolate).
The unmelted chocolate brings down the temperature of the melted chocolate, which starts to temper it (82°F or 27°C). - Then, you cool it further to a working temperature (90°F or 32°C).
- You can do seeding in the microwave or the double boiler.
- Tabling
- You melt all the chocolate (110°F or 43°C).
- Next, you pour 2/3 of it onto a cold marble surface and use a spatula or bench scraper to work it until it is significantly cool (82°F or 27°C).
- Then, you pour it back into the bowl with the melted chocolate and cool it to the right working temperature (90 F or 32°C).
3 Methods to tempering chocolate
The most common method to temper chocolate for home bakers is the microwave, using the seeding method. It is quick, easy, and less messy.
Microwave
- Use a microwave-safe bowl, heat-proof spatula or spoon, and a thermometer.
Pro tip – I like to use a glass bowl but plastic or silicone are often preferable because they retain heat. - Chop the chocolate into small, similar size pieces. Place 2/3 of the chocolate in the bowl and into the microwave.
- Start at 30 seconds on high. Then, take it out of the microwave and stir it with a spatula or spoon.
Pro tip – The chocolate will seem as if it is not melted but you still want to stir it. - Next, put it back into the microwave and give it another 20 seconds. Remove and stir again. And if necessary, put it back into the microwave for 10 seconds at a time until it melts but does not go over 110°F/43°C (max 115°F/46°C).
Pro tip – Make sure you stir well, the chocolate may look like it is not fully melted but the heat in the chocolate is often enough to melt the remaining chocolate. - Now, add the remaining unmelted chocolate to the bowl, a little at a time, stirring continuously. Stir making sure that everything is melted before adding more.
Pro tip – The chocolate will thicken and become shiny and smooth as it cools. - Continue to stir until the temperature of the chocolate comes down to 90°F/32°C for dark chocolate, 86°F/30°C for milk chocolate, and 84°F/28°C for white chocolate.
Pro tip – Reaching the temperature is important. Depending on your weather, you may not need all the remaining unmelted chocolate. - Your chocolate should now be in temper.
Pro tip – You can test your tempering by spreading a little chocolate on parchment paper. It should set within 3 minutes at room temperature. It should be shiny and without any streaks.
Double boiler
- Place a saucepan with 2-inches of water on medium heat. You also need a heat-proof bowl that can be set on the saucepan.
- In the bowl, add 2/3 of the chocolate. Place it over the saucepan with simmering water.
Pro tip – This saucepan and bowl is a homemade double boiler. If you own a double boiler, please use it. - Let the chocolate continue to melt stirring until you reach 110°F/43°C
Pro tip – Chocolate can seize if any steam gets into it. So, keep the heat on medium to low and stir. - Then, remove the bowl from the saucepan and add the remaining unmelted chocolate. Continue to stir until all the chocolate is melted and the temperature drops down to 84°F/28°C. This is a slow process so be patient and keep stirring.
Pro tip – Stirring is important not just to melt quickly and easily but when agitated the chocolate has a nicer shine to it. - Next, place the bowl back on the double boiler and continue to stir until the chocolate reaches the right temperature of 90°F/43°C for dark chocolate, 86°F/30°C for milk chocolate, and 84°F/28°C for white chocolate.
Pro tip – This happens quite fast so I take it off the heat at 88°/31°C to 89°F/ 31°C. - Your chocolate should now be in temper.
Pro tip – You can test your tempering by spreading a little chocolate on parchment paper. It should set within 3 minutes at room temperature. It should be shiny and without any streaks.
Tabling
- Melt the chocolate in the microwave or double boiler making sure it never goes above 110°F/43°C (up to 115°F/46°C).
- Pour 2/3 of the melted chocolate on a clean cool marble surface. Using a spatula or bench scraper move the chocolate around until it starts to thicken and reaches 84°F/28°C.
- Using the bench scraper, scrape the chocolate back to the bowl with the remaining unmelted chocolate.
Pro tip – Stirring is important not just to melt quickly and easily but when agitated the chocolate has a nicer shine to it. - Continue to stir until the chocolate reaches the right temperature of 90°F/32°C for dark chocolate, 86°F/30°C for milk chocolate, and 84°F/28°C for white chocolate.
Pro tip – You can test your tempering by spreading a little chocolate on parchment paper. It should set within 3 minutes at room temperature. It should be shiny and without any streaks.
Tips for tempering chocolate
- First, decide whether you need melted or tempered chocolate
- Choose the right tempering technique that works best for your
- Next, choose the right tempering method that works best for you.
- Understanding chocolate is important. So know the difference between white, milk, dark, or ruby chocolate
- Get the right tempering temperature for the right chocolate
- Make sure to never overheat the chocolate as it can burn easily.
- When adding more chocolate make sure the chocolate is chopped finely or in smaller pieces so it melts easily bringing the temperature of the chocolate down.
- Use the thermometer often but clean the tip after each use otherwise the chocolate will set on the tip and not give you the correct reading.
When do you use tempered chocolate?
If you plan to dip chocolate, mold chocolate, make bonbons, you want to temper your chocolate so it will be smooth, shiny, and stay hard at room temperature. However, if you are baking with melted chocolate such as your coffee or layer cakes or adding it to your desserts such as a mousse or tart you do not need to temper it. Just melt it and use it in the recipe as directed.
The simplest way to remember is when chocolate is on its own rather than an ingredient in a recipe most often the answer is tempered chocolate. Such as in these bonbons below.
More mini treats
Cream Cheese Chocolate Mousse Tart – (Video Recipe)
Pecan Marzipan Truffles
Chocolate Tart (Ganache)
Chocolate Covered Strawberries
Frequently asked questions
To test if your chocolate is tempered, dip the tip of a spatula in the chocolate. Leave it to set at room temperature (between 65 to 70F) If the chocolate is tempered it will harden within 3 to 5 minutes. It should look shiny and glossy.
Chocolate will continue to solidify as it cools which means it will go out of temper. Depending on the weather it can happen slowly or quite quickly. The key is to keep stirring the chocolate often so it does not solidify around the edges. You can even keep a bowl of warm water around and dip the chocolate bowl in warm water for a quick 5 seconds. Stir the chocolate. As long as your chocolate does not go over 90F you should be able to use it.
When chocolate is not stored or tempered properly it can cause the cocoa fat to separate from the rest of the chocolate cause those white streaks or white or dull spots. This can be taken care of by tempering the chocolate again.
That percentage on the chocolate refers to how many cocoa beans vs how much cocoa butter is in your chocolate. The higher the percentage of cocoa beans the more intense the chocolate.
Chocolate can be very affordable and also very expensive. Coverture chocolate has a high percentage of cocoa butter and is higher in price compared to regular chocolate bars. Coverture is specifically designed to use for coating, molding, etc. These will have the percentage for cocoa butter specified on them. For example, 30% cocoa butter is perfect for dipping chocolate.
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Chocolate Coconut Fudge – Microwave
Cream Cheese Chocolate Mousse Tart – (Video Recipe)
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How to Temper Chocolate
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Video
Ingredients
- ½ lb (226 g) Chocolate (Milk, semi-sweet, or dark)
Instructions
Microwave
- Use a microwave-safe bowl, heat-proof spatula or spoon, and thermometer.Pro tip – I like to use a glass bowl but plastic or silicone is often preferred because it retains heat.
- Chop the chocolate into small, similar size pieces. Place 2/3 of the chocolate in the bowl and into the microwave.
- Start at 30 seconds on high. Then, take it out of the microwave and stir it with a spatula or spoon.Pro tip – The chocolate will seem untouched as if it has not been melted but you still want to stir it.
- Next, put it back into the microwave and give it another 20 seconds. Remove and stir again. If necessary, put it back into the microwave for 10 seconds at a time until it is melted but does not go over 110°F/43°C (max 115°F/46°C). Pro tip – Make sure you stir well, the chocolate may look like it is not fully melted but the heat in the chocolate is often enough to melt the remaining chocolate.
- Now, add the remaining unmelted chocolate to the bowl, a little at a time, stirring continuously. Stir making sure that everything is melted before adding more. Pro tip – The chocolate will thicken and become shiny and smooth as it cools.
- Continue to stir until the temperature of the chocolate comes down to 90°F/32°C for dark chocolate, 86°F/30°C for milk chocolate, and 84°F/28°C for white chocolate. Pro tip – Reaching the temperature is important. Depending on your weather you may not need all the remaining unmelted chocolate.
- Your chocolate should now be in temper. Pro tip – You can test your tempering by spreading a little chocolate on parchment paper. It should set within 3 minutes at room temperature. It should be shiny and without any streaks.
Double boiler
- Place a saucepan with 2-inches of water on medium heat. You will also need a heat-proof bowl that can be set on the saucepan.
- In the bowl, add 2/3 of the chocolate. Place it over the saucepan with simmering water.Pro tip – This saucepan and bowl is a homemade double boiler. If you own a double boiler, please use it.
- Let the chocolate continue to melt stirring until you reach 110°F/43°CProt ip – Chocolate can seize if any steam gets into it. So, keep the heat on medium to low and stir.
- Then, remove the bowl from the saucepan and add the remaining unmelted chocolate. Continue to stir until all the chocolate is melted and the temperature drops down to 84°F. This is a slow process so be patient and keep stirring. Pro tip – Stirring is important not just to melt quickly and easily but when agitated the chocolate has a nicer shine to it.
- Next, place the bowl back on the double boiler and continue to stir until the chocolate reaches the right temperature of 90°F/32°C for dark chocolate, 86°F/30°C for milk chocolate, and 84°F/28°C for white chocolate. Pro tip – This happens quite fast so I take it off the heat at 89°F/31°C
- Your chocolate should now be in temper. Pro tip – You can test your tempering by spreading a little chocolate on parchment paper. It should set within 3 minutes at room temperature. It should be shiny and without any streaks.
Tabling
- Melt the chocolate in the microwave or double boiler making sure it never goes above 110°F/43°C (up to 115°F/46°C).
- Pour 2/3 of the melted chocolate on a clean cool marble surface. Then, using a spatula or bench scraper, move the chocolate around until it starts to thicken and reaches 84°F/28°C.
- Next, using the bench scraper, scrape the chocolate back to the bowl with the remaining unmelted chocolate. Pro tip – Stirring is important not just to melt quickly and easily but when agitated the chocolate has a nicer shine to it.
- Continue to stir until the chocolate reaches the right temperature of 90°F/32°C for dark chocolate, 86°F/30°C for milk chocolate, and 84°F/28°C for white chocolate. Pro tip – You can test your tempering by spreading a little chocolate on parchment paper. It should set within 3 minutes at room temperature. It should be shiny and without any streaks.
Recipe Notes & Tips
Tips
- First, decide whether you need melted or tempered chocolate
- Choose the right tempering technique that works best for your
- Next, choose the right tempering method that works best for you.
- Understanding chocolate is important. So know the difference between white, milk, dark, or ruby chocolate
- Get the right tempering temperature for the right chocolate
- Make sure to never overheat the chocolate as it can burn easily.
- When adding more chocolate make sure the chocolate is chopped finely or in smaller pieces so it melts easily bringing the temperature of the chocolate down.
- Use the thermometer often but clean the tip after each use otherwise the chocolate will set on the tip and not give you the correct reading.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Your recipes are amazing my dear Veena, thank you so much for sharing all these tips on tempering chocolate. This is definitely something I needed to learn how to do, thanks so much.
Thank you. Romana
This dish looks SO deliciously good. I wish I could eat that right now!
Thank you for all the tips and tricks on tempering the chocolate! They are very useful! I’m always scared to work with chocolate because it can be tricky. Going to use your instructions next time 😉
Tempering chocolate is one of those things that seems easy, but is actually incredibly complicated and rife with pitfalls. Thanks for breaking it down so easily!
This is such a useful post! The shine on that chocolate looks absolutely amazing.