Tempering chocolate sounds intimidating, but it’s really just about controlling temperature. Once you get the melt, cool, and reheat stages right, you’ll get smooth, glossy chocolate that sets perfectly every time.
Tempering chocolate used to intimidate me—especially when I first started making bonbons. I had batches that turned dull, streaky, or refused to set properly (always at the worst time).
Once I switched to the microwave seeding method and actually paid attention to temperatures, everything changed. It’s cleaner, faster, and much easier to control at home—no marble slab or fancy setup needed.
Now it’s the only method I use.
What does it mean to temper chocolate?
Tempering chocolate is the process of heating and cooling chocolate to specific temperatures so it sets:
– smooth and glossy
– firm at room temperature
– with a clean snap
Without tempering, chocolate will look dull, feel soft, and may develop streaks.
Why temper chocolate?
- Bonbons → shiny finish + clean snap
- Chocolate-covered strawberries → firm coating that doesn’t melt in your hand
- Truffles & candies → professional look and texture
👉 If chocolate is the star (not mixed into a recipe), temper it.
How to Temper Chocolate in the Microwave (Seeding Method)
Step-by-step
- Chop chocolate into small, even pieces
- Place 2/3 of the chocolate in a microwave-safe bowl
- Heat in 30-second intervals, stirring each time
- Do not exceed:
- 45°C for dark
- 40–45°C for milk/white
- Add remaining 1/3 chocolate (seed chocolate)
- Stir continuously until melted and temperature drops
- Reheat in 5–10 second bursts until working temperature is reached
Pro tips
- Stir constantly — this controls crystal formation
- Never overheat — it ruins temper
- Add chocolate slowly when cooling
- Work in a cool room
Tempered Chocolate Temperatures Table
| Chocolate Type | Melt To | Cool To | Reheat To (Working Temp) |
|---|---|---|---|
| Dark Chocolate | 45°C (113°F) | 27°C (80°F) | 31–32°C (88–90°F) |
| Milk Chocolate | 45°C (113°F) | 26°C (78°F) | 29–30°C (84–86°F) |
| White Chocolate | 40°C (104°F) | 25°C (77°F) | 28°C (82°F) |
How to test if chocolate is tempered
- Dip a knife or parchment strip into chocolate
- Let sit at room temperature
👉 It should: - set within 2–3 minutes
- look shiny
- feel firm and dry
Tips for success
- Use high-quality chocolate (not chips)
- Chop evenly for consistent melting
- Keep everything dry (water ruins chocolate)
- Don’t rush — tempering needs patience
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Chocolate is dull | Not properly tempered | Reheat and repeat process |
| Streaks or bloom | Incorrect temperature | Temper again |
| Too thick | Temperature too low | Gently reheat |
| Won’t set | Not enough stable crystals | Add more seed chocolate |
Can I temper chocolate on the stovetop?
Yes. You can temper chocolate on the stovetop using a double boiler.
- Place a heatproof bowl over a pot of simmering water
- Melt 2/3 of the chocolate, stirring until it reaches the right temperature
- Remove from heat and add the remaining chocolate (seeding)
- Stir until it cools, then gently reheat to working temperature
👉 This method gives you more control, but it’s slower than the microwave and you must avoid steam getting into the chocolate.
What is the tabling method?
A professional technique where chocolate is cooled on a marble surface before reheating. It’s effective but messy and less practical at home.
When do you use tempered chocolate?
If you plan to dip chocolate, mold chocolate, or make bonbons, you want to temper your chocolate so it will be smooth, shiny, and stay hard at room temperature. Once your chocolate is tempered, you can pour it into molds, dip strawberries, cherries, cookies, etc. If tempered properly the chocolate should set within 2 to 3 minutes.
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.
You can, but it’s risky. Tempering depends on precise temperatures, so a thermometer gives consistent results.
Not ideal. Chocolate chips contain stabilizers that prevent smooth tempering. Use couverture or baking chocolate instead.
How to Temper Chocolate in the Microwave (Seeding Method)
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.
Video
Ingredients
- ½ lb (226 g) Chocolate Milk, semi-sweet, or dark
Method
- Chop chocolate into small, even piecesPlace 2/3 of the chocolate in a microwave-safe bowlHeat in 30-second intervals, stirring each timeDo not exceed: 45°C for dark or 40–45°C for milk/whiteAdd the remaining 1/3 chocolate (seed chocolate)Stir continuously until melted and the temperature dropsReheat in 5–10 second bursts until working temperature is reached½ lb Chocolate
Notes
- Stir constantly — this controls crystal formation
- Never overheat — it ruins temper
- Add chocolate slowly when cooling
- Work in a cool room
- Dip a knife or parchment strip into chocolate
- Let sit at room temperature
👉 It should: - set within 2–3 minutes
- look shiny
- feel firm and dry
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Wow Veena, thanks for putting this out. So insightful. Saving your post for all future purposes!
Thank you for this extensive guide. I have only always melted the chocolate. Have seen tempering but only on TV shows. Now I shall give it a try with your inputs.
Thank you for this post! I have never heard of tabling and will definitely give it a try.
I’ve Always wanted to know how to temper chocolate and also WHY one would to know! Learned so much thank you
Wow, thanks for all the tips! They were so helpful and well organized. Now I can’t wait to put all these tips into practice!
awesome VEENA
Hey vena
Is all purpose flour and cake flour the same?
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Hello! I just want to say thank you. Thank you for all your posts. I’m just a beginner and I didn’t take any baking course. I just read and watch videos on the net. Your website and fb page really helped me a lot. Thank you again and hoping for your continuous success.
From Philippines with love!
Jeani 🙂
hi veena,
just love your Rainbow cupcake n the rainbow cake recipe just waiting to try it, itz really a great idea, how to u get all this ideas. great mind at work right. great job.
alaska
This is one of the prettiest cupcakes I've ever seen! Love it.The colors look amazing!