Tempering Chocolate
Melting and then carefully controlled cooling of chocolate to align cocoa butter crystals into the stable Form V crystal structure. Properly tempered chocolate is glossy, has a snap, and melts smoothly at body temperature.
When to Use This Technique
- Chocolate-dipped strawberries and truffles
- Chocolate bark and decorations
- Chocolate bonbons and molded pieces
- Whenever you want chocolate that's glossy, not dull/streaky
Temperature Guide
Temperature Range
Dark chocolate: melt to 115°F → cool to 82-84°F → warm to 89-91°F
Visual Cue
Properly tempered: glossy, thick, sets quickly with a snap
Readiness Test
Dip spatula — sets with glossy surface and snaps when broken cold
Step-by-Step Instructions
Finely chop chocolate and melt 2/3 of it over double boiler to 115°F (dark) / 108°F (milk)
Tip
Never exceed 120°F — chocolate scorches and becomes grainy
Remove from heat, add reserved chopped chocolate (seeding method), stir constantly
Tip
Reserved solid chocolate introduces Form V crystals into the melt
Stir continuously until temperature drops to 82-84°F (dark) / 79-81°F (milk)
Tip
This cooling is where crystal structure forms. Patience and constant stirring is key.
Gently rewarm to working temperature: 89-91°F (dark) / 85-87°F (milk)
Tip
Just a few seconds over hot water — don't let it go above working temp
Test: smear small amount on parchment — should set in 3-4 minutes with glossy finish
Tip
If it sets dull or streaky, the chocolate is out of temper. Start again.
Visual Cues to Look For
- In temper: chocolate thickens as it cools to working temp
- Test on parchment: glossy, sets quickly, snaps when cold
- Out of temper: spots, streaks, bloomed (white haze), soft
Equipment Needed
- Thermometer (digital instant-read)
- Marble slab or large bowl of cold water
- Silicone spatula
- Heatproof bowl
Related Techniques
Quick Reference
Difficulty
Hard
Time Required
30-45 minutes
Category
Baking & Pastry