How to temper chocolate

Why and how to temper chocolate?

Chocolate is capricious and demanding. When making some chocolate, all is about temperature. To get it shiny and crispy, you’ll need to follow some steps. You’ll have to “temper” the chocolate.


How to temper chocolate ?

To temper chocolate, you’ll need to meet three different temperatures. This step is crucial to fix the cocoa butter molecules and gives chocolate a nice appearance and texture. If the chocolate is not properly tempered, it’s still good but it’s unattractive as the cocoa butter will continue to move, rising to the surface and making some dull white marks. So you’d better do it properly 😉

Different types of chocolate, different temperatures:

  • Dark chocolate: 122°F – 82°F – 89°C (50°C – 28°C – 32°C)
  • Milk chocolate: 113/122°F – 80°F – 86°F (45/50°C – 27°C – 30°C)
  • White chocolate: 104°F/113°F – 79°F – 84°F (40/45 ° C – 26°C – 29°C)


How to melt the chocolate?

To melt the chocolate, you’ll need a double boiler – never use a direct flame. You’ll also need a kitchen thermometer to know exactly when to remove the chocolate from heat and follow step 2.


How to cool the chocolate?

There are several techniques. But the one that’s the easier to do at home is the seeding method.

To do that, you’ll need to reserve 1/3 of the chocolate and finely chop it to seed into the melted chocolate. Let’s say you’ll need 900g of chocolate, you’ll then melt 600g and seed 300g of chopped chocolate into the melted chocolate.

The quicker the chocolate reach the desire temperature, the better. So do not hesitate to move your recipient regurlay on a cold surface. During this step, you’ll also need to continuously stir the mixture gently with a spatula.


How to heat the chocolate and reach the working temperature?

To get the chocolate meet the working temperature, simply heat it quickly using a double-boiler until you reach the right temperature. You’ll then need to maintain this temperature as long as you need to use the chocolate. If it gets too high or too low, you’ll need to start it all over again, since step 1.

But for now, your chocolate looks ready to use !