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tempering dark chocolate
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4.63 from 8 reviews

How to Temper Chocolate

Learn how to temper chocolate for dipping and molding beautiful candies with a perfect "snap" when you bite into them. With step by step instructions, helpful hints and a video.
Prep Time10 minutes
Active Time1 hour
Setting Time10 minutes
Total Time1 hour 20 minutes
Course: Candies
Keyword: chocolate, cocoa butter, how to, temper
Yield: 16 ounces tempered chocolate
Author: Eileen Gray

Equipment

Materials

  • 16 ounces high quality chocolate white, milk or dark
US Customary - Metric

Instructions

  • The temperatures listed are for dark chocolate. See the "Notes" sections for the temperatures for milk and white chocolate.
  • Set aside 4 oz of chocolate as the"seed" chocolate. Chop and melt the remaining 12 ounces of chocolate in a microwave or over a double boiler. Bring the temperature between 113°-122°F (45°-50°C).
  • Add the 4 ounces of seed chocolate. Stir to allow the new chocolate to begin cooling the melted chocolate. Check the temperature as you continue stirring. Bring the temperature down to 81°F (27°C).
  • Microwave for 20 seconds, stir the chocolate and check the temperature. Bring the temperature between 88°-94°F (32°-34°C). If you go over the max temperature you'll have to start the tempering process over.
  • The chocolate is now tempered and ready to dip or mold. If there is any unmelted "seed" chocolate left in the bowl you can either work around it or lift it out of the bowl.
  • To hold the chocolate in the proper temperature range, you can set the bowl over a bowl of warm water (don't let the bottom of the chocolate bowl touch the water). If the chocolate gets too thick to work with, microwave briefly. Again, don't let the temperature go above the working range or you'll need to retemper.
  • Properly tempered chocolate should set fairly quickly and will have a smooth, glossy surface. Tempered chocolate will break with a "snap". There should be no white bloom on the surface as the chocolate sets.

Video

Notes

Dark Chocolate

  • Melting Temperature: 113°-122°F (45°-50°C)
  • Cooling Temperature: 81°F (27°C)
  • Working Temperature: 88°-94°F (32°-34°C)

Milk Chocolate:

  • Melting Temperature: 104-113°F (45-50°C)
  • Cooling Temperature: 81°F (27°C)
  • Working Temperature: 84-86°F (29-30°C)

White Chocolate:

  • Melting Temperature: 104-113°F (45-50°C)
  • Cooling Temperature: 81°F (27°C)
  • Working Temperature: 84-86°F (29-30°C)