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A Step-by-Step Guide

Chocolate tempering is a crucial technique in confectionery that involves heating and cooling chocolate to stabilize it, ensuring a glossy finish, crisp snap, and uniform consistency. This process prevents the cocoa butter from separating, which can cause a dull appearance and a grainy texture. 

Equipment You’ll Need:

  • Heat-resistant bowl
  • Spatula
  • Thermometer (preferably a digital one for accuracy)
  • Microwave or double boiler


  • High-quality chocolate (couverture chocolate is recommended due to its higher percentage of cocoa butter)

Steps for Tempering Chocolate:

1. Chop the Chocolate:

  • Finely chop the chocolate to ensure even melting. Larger pieces melt unevenly, which can affect the tempering process.

2. Melting the Chocolate:

  • Microwave Method: Place two-thirds of the chopped chocolate in a heat-resistant bowl. Microwave in 15-20 second bursts, stirring between each burst, until the chocolate is fully melted and reaches 45-50°C (113-122°F) for dark chocolate or 40-45°C (104-113°F) for milk and white chocolate.
  • Double Boiler Method: Heat water in a pot until it’s simmering, not boiling. Place the bowl of chocolate on top of the pot, ensuring the bottom doesn’t touch the water. Stir gently until it reaches the same temperatures mentioned above.

3. Cooling the Chocolate:

  • Add the remaining one-third of the chopped chocolate to the melted chocolate. Stir gently until all the chocolate is melted. This process cools down the chocolate and begins forming stable crystals. Cool to 27-28°C (80-82°F) for dark chocolate or 26-27°C (78-80°F) for milk and white chocolate.

4. Reheating the Chocolate:

  • Gently reheat the chocolate to 31-32°C (88-90°F) for dark chocolate, or 29-30°C (84-86°F) for milk and white chocolate. This step ensures that the chocolate is in the perfect temper, ready for use. Be careful not to overheat, as this will take the chocolate out of temper.

5. Test the Temper:

  • Before using the chocolate, test it by applying a small amount to a piece of parchment paper or the back of a spoon. If it sets quickly (within 5 minutes) and is shiny and snappy, it’s tempered. If it’s streaky or takes a long time to set, it needs to be tempered again.

6. Using the Tempered Chocolate:

  • Once tempered, the chocolate is ready to be used for dipping, molding, or drizzling. Work with the chocolate while it’s in its temper range to maintain its finish and texture.

7. Storing Tempered Chocolate:

  • Any unused tempered chocolate can be stored in a cool, dry place for future use. It will need to be tempered again before use.

Tempering Methods:

There are several methods for tempering chocolate, each with its advantages. Here’s a look at the most common techniques:

1. Seeding Method

The seeding method involves melting two-thirds of the desired chocolate and then adding the remaining one-third in solid form as “seed” chocolate. This introduces stable cocoa butter crystals into the melted chocolate, encouraging the formation of a proper crystalline structure as it cools. It’s a popular method for its simplicity and effectiveness, especially useful for small to medium batches.

2. Tabling Method

The tabling method is a traditional approach where melted chocolate is poured onto a marble or granite surface and then moved around with a spatula and scraper. This physical agitation helps form stable crystals. Once the chocolate reaches the ideal temperature, it’s put back into a bowl to slightly reheat to working temperature. This method is valued for the control it offers over the crystallization process but requires skill and practice.

3. Microwave Method

The microwave method is a convenient option for small batches or home use. Chocolate is chopped, placed in a microwave-safe bowl, and melted in short intervals, stirring between each. Care must be taken not to overheat the chocolate. This method can be combined with seeding for tempering. It’s quick and requires minimal equipment but demands careful attention to avoid burning the chocolate.

4. Direct Heat Method

Using a double boiler or a specially designed chocolate melter, chocolate is carefully melted while stirring frequently to ensure even heat distribution. The chocolate is then cooled to the desired temperature, either by adding seed chocolate or allowing it to cool naturally, and then reheated to its working temperature. This method is straightforward but requires constant monitoring of the temperature.

5. Automatic Tempering Machines

For larger volumes or professional settings, automatic tempering machines are a practical solution. These machines precisely control the temperature of the melting, cooling, and reheating phases, ensuring consistent results. They are ideal for businesses or serious hobbyists but represent a significant investment.


  • Always use a clean and dry bowl and utensils. Water can cause chocolate to seize.
  • Avoid overheating the chocolate, as this can burn it and affect the flavor.
  • Practice makes perfect. Tempering can be tricky at first, but with practice, you’ll get a feel for the process and temperatures.

Happy chocolate making!

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