How To Temper Chocolate

There are different methods for tempering chocolate and I prefer this method. Some tempering chocolate methods are a bit complicated, and some are really messy. This method uses a thermometer and it’s best to use a dark chocolate that is no higher than 70% in cocoa solids. 

Three simple steps on how to temper chocolate perfectly every time,  just melt, cool and reheat. All you need is an accurate chocolate thermometer, or a good digital thermometer.

Tempering Chocolate

1. Melt 2/3 chopped dark chocolate in a clean, dry bowl set over simmering water, to about 45°-50°C.

2. Place remaining 1/3 chopped chocolate into the melted chocolate, this is called  ‘seeding’ the melted chocolate, while cooling, stir frequently until temperature reaches 27°C. 

3. Then place the bowl of chocolate back over a saucepan of barely simmering water for a few seconds, stirring it, then removing it from the heat, and checking the temperature until it reaches 31°-32°C, this is the perfect temper.

**Don’t let the melted chocolate rise above 32°C or you’ll have to begin the process all over again.

4. Spread a small spoonful of chocolate on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper. Once melted chocolate has been tempered, it must be used before it cools and sets.

Tempering Chocolate Guide

MELTINGCOOLINGREHEATING
DARK Chocolate42 - 50 C
113 - 122 F
27 C
80.6 F
32 C
89.6 F
DARK Chocolate42 - 50 C
113 - 122 F
27 C
80.6 F
32 C
89.6 F
DARK Chocolate42 - 50 C
113 - 122 F
27 C
80.6 F
32 C
89.6 F

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