Tempering chocolate might sound intimidating, conjuring images of professional chocolatiers in white coats and bustling kitchens. But the truth is, achieving perfectly tempered chocolate at home is surprisingly accessible. In fact, learning How To Temper Chocolate was one of the very first skills taught in my culinary school baking classes, and I quickly discovered it’s much easier than I initially thought.
For years, I avoided tempering chocolate, convinced it was too complex for my home kitchen. Looking back, I realize my apprehension was unfounded. With a little precision, some patience, and the right guidance – which I’m here to provide – you’ll be creating beautifully tempered, glossy, and hard chocolate in your own kitchen in no time. Watch the video tutorial and carefully follow these instructions, and you’ll be amazed at the results.
Tempered chocolate is a game-changer, especially when you’re crafting homemade treats like truffles, peanut butter cups, or festive peppermint bark. Unlike simply melted chocolate, tempered chocolate maintains a smooth, shiny, and firm texture even at room temperature. This professional touch elevates your homemade candies, making them easier to handle, serve, and transport. Beyond practicality, the delightful “snap” of tempered chocolate simply tastes superior. Stay tuned for upcoming recipes where we’ll put perfectly tempered chocolate to delicious use!
Decoding Chocolate: The Science Behind Tempering
Before we dive into the how-to, let’s understand the “why.” Tempering chocolate is all about manipulating the cocoa butter within the chocolate. Cocoa butter, the fat component, can crystallize in different forms. We aim to achieve Form V crystals, the most stable and desirable form. These Form V crystals are responsible for the signature snap, shine, and smooth texture of well-tempered chocolate.
Untempered chocolate, on the other hand, contains unstable crystals. This leads to a dull, streaky appearance and a soft, sometimes crumbly texture. It’s also prone to “chocolate bloom,” that unsightly white coating that can develop on the surface. Tempering, along with proper storage, helps prevent bloom and ensures your chocolate stays picture-perfect.
When you use tempered chocolate for coating, like dipping Oreo cookies or pretzels, the coating hardens beautifully at room temperature, no refrigeration needed.
When is Tempering Chocolate Essential?
Tempering is crucial in specific scenarios to achieve professional-quality results:
- Chocolate Candies and Confections: For truffles, dipped fruits, pretzels, or any candies where chocolate is the star coating, tempering is a must. It provides that beautiful snap and shine we associate with high-quality chocolates.
- Decorative Chocolate Work: If you’re creating chocolate decorations for cakes or desserts, tempered chocolate will hold its shape and have a polished finish.
Without tempering, melted chocolate will set dull, soft, and likely melt at room temperature, requiring refrigeration to maintain any semblance of firmness. Tempered chocolate products, however, remain firm at cool room temperature, making them ideal for gifting and display. Just remember to avoid storing them in warm or humid environments, which can compromise the tempered structure.
When Tempering Isn’t Necessary
You can skip tempering when the melted chocolate is incorporated into other ingredients, such as:
- Batters: For brownies, cakes, or cookies where melted chocolate is mixed into the batter.
- Mousses and Ganaches: When making chocolate mousse or ganache, the texture is already creamy and soft, so tempering isn’t needed.
In these cases, the focus is on the chocolate flavor, not the snap or shine of a coating.
How Does Tempering Chocolate Actually Work?
The process of tempering involves carefully controlling the temperature of chocolate through melting, cooling, and reheating. Specific temperature ranges are critical and vary depending on the type of chocolate (dark, milk, or white).
The goal is to melt out all cocoa butter crystals and then encourage the formation of stable Form V crystals during cooling and reheating. This controlled crystallization process is what gives tempered chocolate its superior qualities. Maintaining the correct temperature at each stage is vital for the development and preservation of these Form V crystals, preventing the formation of unstable crystals that lead to bloom and poor texture.
Why Go Through the Trouble of Tempering?
Simply put, tempering is the key to achieving that professional, flawless chocolate coating without relying on added ingredients or refrigeration. It’s about maximizing the inherent qualities of good chocolate and delivering a truly delightful eating experience. The beautiful shine, satisfying snap, and smooth melt-in-your-mouth texture are all hallmarks of properly tempered chocolate. And of course, the pure, unadulterated chocolate flavor shines through.
Candy Melts: A Convenient Shortcut, But…
You might be tempted to use “candy melts” or “compound chocolate” readily available in stores. These products do create a hard, crunchy coating similar to tempered chocolate. However, most candy melts aren’t actually chocolate. Cocoa butter, the prized ingredient in real chocolate, is often replaced with less expensive hydrogenated industrial oils. The result? An artificial taste and a lack of the nuanced flavor and satisfaction you get from real chocolate. For truly delicious and high-quality results, stick with real chocolate and take the time to temper it properly.
Choosing the Right Chocolate for Tempering
For tempering, quality matters. Always opt for high-quality baking chocolate bars or couverture chocolate wafers.
Recommended Chocolate Types:
- Baking Bars: Brands like Ghirardelli baking bars or Trader Joe’s Pound Plus chocolate are excellent choices.
- Couverture Wafers: Guittard and Valrhona couverture wafers are professional-grade and melt beautifully. Couverture chocolate has a higher percentage of cocoa butter, which makes it ideal for tempering and achieving a glossy finish.
Preparing Chocolate for Tempering:
- For bars: Finely chop the chocolate using a serrated knife. Smaller pieces melt more evenly and quickly.
- For wafers: No chopping needed, they are ready to melt.
Chocolate to Avoid:
- Chocolate chips: Do not use chocolate chips for tempering! They contain additives that help them retain their shape during baking. These additives prevent them from melting smoothly and tempering properly.
For a deeper dive into different types of chocolate and their best uses in baking, explore resources dedicated to Chocolate in Baking.
The Thermometer: Your Essential Tempering Tool
While some adventurous souls might attempt tempering without a thermometer, I strongly recommend using one. A thermometer eliminates guesswork and ensures your chocolate reaches the precise temperatures needed for successful tempering. Chocolate is a precious ingredient, and using the right tools sets you up for success, preventing waste and frustration.
Thermometer Options:
- Chocolate Thermometer: Specifically designed for chocolate tempering.
- High-Quality Digital Thermometer: A reliable digital thermometer works perfectly well and is a versatile tool for any kitchen.
Mastering the Double Boiler
A double boiler is a gentle method for melting chocolate, preventing scorching and ensuring even heating. It’s simple to set up:
- Setup: Place a heatproof bowl (glass or metal) over a saucepan filled with about an inch of simmering water.
- Important: Ensure the bottom of the bowl does not touch the water. The steam from the simmering water gently melts the chocolate in the bowl above.
Glass bowls tend to retain heat longer than metal bowls, which can slightly extend the cooling time required in the tempering process.
Rescuing Seized Chocolate: A Counterintuitive Fix
Seized chocolate, that dreaded lumpy, grainy mess, is often caused by the introduction of even a tiny amount of water. But surprisingly, the way to fix seized chocolate is to add more liquid!
How to Fix Seized Chocolate:
- Add Liquid: Stir in a teaspoon of melted butter, oil, or even water into the seized chocolate.
- Stir Vigorously: Continue stirring forcefully until the chocolate becomes smooth again.
Limitations: While you can rescue seized chocolate, it’s best used for applications where a perfectly tempered finish isn’t critical, such as chocolate sauce or hot chocolate. It’s not recommended for tempering after seizing. Prevention is key – always ensure your equipment and ingredients are completely dry when tempering chocolate.
Fun & Delicious Ways to Use Tempered Chocolate
Once you’ve mastered tempering, a world of chocolate possibilities opens up! Here are just a few ideas to get you started:
- Chocolate Covered Strawberries: A classic and elegant treat.
- Chocolate Bark: Endless flavor combinations with nuts, dried fruits, pretzels, and more.
- Homemade Truffles: Creamy ganache centers enrobed in crisp tempered chocolate.
- Dipped Pretzels or Cookies: Elevate simple snacks with a shiny chocolate coating.
- Chocolate Peanut Butter Cups: Homemade versions that far surpass store-bought candies.
- Chocolate Decorations: Create beautiful chocolate curls, shavings, or molded shapes for desserts.
Let’s Temper! Two Foolproof Methods
Here are two popular and effective methods for tempering chocolate: the Seeding Method and the Microwave Method. The seeding method, which we’ll start with, is considered a classic and reliable technique.
Ingredients
- 16 ounces (454 grams) high-quality baking chocolate, finely chopped (or couverture wafers)
Instructions: Tempering Chocolate by Seeding
This method involves melting most of the chocolate and then “seeding” it with unmelted chocolate to bring down the temperature and initiate proper crystallization.
- Melt Initial Chocolate: Fill the bottom of a double boiler with about an inch of water and bring to a simmer. Place 2/3 of the chopped chocolate in the top bowl of the double boiler. Melt the chocolate over simmering water, stirring frequently, until a thermometer registers around 115°F (46°C) for dark or semi-sweet chocolate. For milk or white chocolate, heat to 110°F (43°C). Crucially, do not exceed 120°F (49°C) for dark chocolate or 110°F (43°C) for milk/white chocolate, as overheating can negatively impact the flavor and tempering process. Remove the bowl from the double boiler. Ensure all equipment is completely dry.
- Seed with Remaining Chocolate: Gradually add the remaining 1/3 of finely chopped chocolate to the melted chocolate, stirring vigorously and constantly. This unmelted chocolate “seeds” the melted chocolate, introducing stable cocoa butter crystals. Continue stirring until the temperature drops to 84°F (29°C) for dark chocolate, or 82°F (28°C) for milk/white chocolate. This cooling process can take around 15 minutes, so be patient and keep stirring. A glass bowl will take longer to cool. To speed up cooling, you can carefully place the bowl in an ice bath, ensuring absolutely no water splashes into the chocolate.
- Reheat to Working Temperature: Briefly reheat the chocolate by placing the bowl back over the double boiler for very short intervals (5-10 seconds at a time), stirring continuously, until it reaches the working temperature of 89°F (32°C) for dark chocolate, or 87°F (31°C) for milk/white chocolate. Do not leave the chocolate over the heat for too long and do not let it exceed 91°F (33°C) for dark chocolate or 89°F (32°C) for milk/white chocolate.
- Temper Test: Your chocolate should now be tempered and ready to use! To test the temper, dip a small piece of parchment paper or a spoon into the chocolate. Let it sit at room temperature for a few minutes. Properly tempered chocolate will set quickly, becoming smooth, shiny, and firm. If it sets streaky or remains soft and dull, it’s not fully tempered. If needed, stir in a bit more finely chopped chocolate to bring the temperature down further and repeat the reheating step if necessary to reach the working temperature.
- Maintaining Temper: Tempered chocolate can be re-tempered multiple times. Maintain the working temperature (around 89°F/32°C for dark chocolate) while working with it. If it cools too much and thickens, briefly place it back over the double boiler for a few seconds to reheat to the working temperature. If it overheats slightly, add a bit more seed chocolate to lower the temperature.
Instructions: Tempering Chocolate by Microwave
For a quicker method, the microwave can be used for tempering, but it requires careful monitoring to prevent overheating.
- Microwave Melt: Place 2/3 of the chopped chocolate in a microwave-safe bowl. Microwave at 50% power in 1-minute intervals, stirring well between each interval. Continue microwaving and stirring until the chocolate is mostly melted and smooth. The temperature should be between 100-110°F (38-43°C).
- Seed and Stir: Add the remaining 1/3 of chopped chocolate in small amounts while stirring continuously. Ensure each addition of chocolate is completely melted before adding more.
- Cool and Temper: As you stir and add more chocolate, the mixture will thicken and cool. It should become smooth, shiny, and slightly thicker. Continue stirring until the chocolate reaches the temperature range of 84-91°F (29-33°C) for dark chocolate, or 82-89°F (28-32°C) for milk/white chocolate. At this point, the chocolate should be tempered and ready to use.
- Temper Test & Maintain: Perform the temper test as described in the seeding method. Maintain the working temperature as needed, using very short bursts in the microwave to reheat if necessary, being extremely careful not to overheat.
Show us your tempered creations! Share your photos on Instagram with #handletheheat so we can admire your chocolate artistry!
Recipe Notes
- Minimum Quantity: While you can temper any amount of chocolate, tempering smaller quantities (less than 16 ounces) can be slightly more challenging due to the smaller mass and faster temperature fluctuations.
- Patience is Key: Tempering chocolate requires patience, especially during the cooling phase. Resist the urge to rush the process.
- Clean and Dry: Ensure all equipment is scrupulously clean and completely dry. Even a tiny drop of water can cause chocolate to seize.
Enjoy the rewarding process of tempering chocolate and the delightful results! You’re now equipped to create professional-quality chocolate treats in your own kitchen.
This post was originally published in 2013 and updated with more tips and new photos in 2020 and 2023. Photos by Ashley McLaughlin.
Article Credits:
- Written by Tessa Arias
- Edited by Jessie Bruce, Master’s of Public Health Nutrition and Dietetics Candidate at UC Berkeley
Sources:
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- Amendola, J. (2002). Understanding Baking: The Art and Science of Baking (3rd Edition). Wiley
- Global Education US. VitalSource
- Brenner, M., Sorensen, P., & Weitz, D. (2020). Science and Cooking: Physics Meets Food, From Homemade To Haute Cuisine (First ed.). New York, NY: W. W. Norton & Company, Inc.
- Lonchampt, P., & Hartel, R. W. (2006). Surface bloom on improperly tempered chocolate. European Journal of Lipid Science and Technology, 108(2), 159-168.doi: Wiley
- McWilliams, M. (2016). Foods (8th Edition). Pearson Education (US). VitalSource
- Reaver, A. (2021, Nov. 10). Lipids II – classification, function [Course Lecture]. Introduction and Application of Food Science, University of California, Berkeley, Berkeley, CA, United States.
- Culinary Institute of America. (2022). Tempering Chocolate for Homemade Candy. Retrieved March 20, 2022, from CIA Foodies
