Tempering Chocolate

Posted on April 10, 2025

To temper chocolate, melt a portion of the chocolate, then cool it down to a specific temperature, and finally, reheat it to a slightly highter temperature, ensuring the cocoa butter crystals form in the correct structure for a smooth, shiny, and snap-able chocolate. 

Here’s a more detailed guide:
1. Prepare the Chocolate:
    • Chop the chocolate: Chop the chocolate into small, uniform pieces for even melting. 
    • Melt a portion: Place two-thirds of the chopped chocolate in a heat-safe bowl over a pan of simmering water (bain-marie) or in the microwave in short intervals, stirring frequently. 
  • Melt to the correct temperature: For dark chocolate, aim for 55°C (131°F), and for milk or white chocolate, aim for 45°C-50°C (113°F-122°F). 
2. Cool the Chocolate:
  • Set aside a portion:
    Once melted, remove the bowl from the heat and set aside a third of the melted chocolate in a separate bowl.
  • Cool the remaining chocolate:
    Cool the remaining chocolate to 27°C (81°F) by pouring it over a cold surface like a marble slab or by placing the bowl over an ice bath.
  • Add more unmelted chocolate:

    You can also add more unmelted chocolate to the mix as this will reduce the temperature as it melts into the mix. 

3. Reheat and Temper:
  • Reheat to the final temperature:

    Reheat the chocolate to 31°C (88°F) by adding the reserved melted chocolate and stirring until smooth. 

  • Test the chocolate:

    Dip a piece of parchment paper into the chocolate and set it aside. If the chocolate sets with a shiny, smooth surface and a good snap, it’s properly tempered. 

Tips for Success:
  • Avoid water:

    Ensure no water gets into the melted chocolate, as it can cause the chocolate to seize. 

  • Stir frequently:

    Stir the chocolate regularly to ensure even melting and temperature distribution. 

  • Work in a cool environment:

    A cooler room temperature (around 68-70°F) can help with the cooling process. 

  • Don’t overheat:
    Overheating the chocolate can ruin the cocoa butter crystals, leading to a poor result.

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