Welcome to my complete guide on how to temper chocolate! Below are the shortened instructions on how to temper chocolate at home with the seeding method. For more details, instructions for the other methods, and everything else you could want to know about tempering chocolate, check out this informative and easy to follow guide.
Finely chop the chocolate into small, even pieces with a serrated knife. You can skip this step if you are using small discs of chocolate rather than bars.
Bring a pot with about an inch of water to a gentle simmer (do not let it come to a boil). Place your double boiler on top, or if you don’t have one, use a large metal or glass bowl. Do not let the bottom of the bowl touch the water.
Add three-fourths of your chocolate into the double boiler. Keeping a constant eye on the chocolate, allow it to gradually melt while stirring slowly and continuously with a rubber spatula. Check the temperature often.
- Dark chocolate: melt until it has reached a temperature of 115°F / 46°C.
- Milk chocolate: melt until it has reached a temperature of 113°F / 45°C.
- White chocolate: melt until it has reached a temperature of 104°F / 40°C.
Once the chocolate has fully melted, remove the bowl from the heat and set it on a heat-safe surface. Carefully wipe any moisture from the bowl to eliminate the risk of the water getting into the chocolate (see ‘Problems you can encounter’ in post above). Keep the pot heated as you will need it again soon.
Add in the remaining fourth of chocolate, a little bit at a time. Stir constantly and allow it to melt before adding more. Keep an eye on your thermometer and cool to the temperatures listed below. Be patient as it may take some time. If the chocolate reaches this temperature and there are still unmelted bits, remove them. If you leave them in, the chocolate will over crystallize and become sticky.
- Dark chocolate: cool to 80.6°F / 27°C.
- Milk chocolate: cool to 78.8°F / 26°C.
- White chocolate: cool to 77°F / 25°C.
Once the chocolate has cooled to the desired temperature, return the double boiler to the simmering pot. Stir while reheating the chocolate to the temperatures listed below. This is called the ‘working temperature.’ Do no exceed the recommended temperature. Remove the bowl from the heat and carefully remove any condensation.
- Dark chocolate: reheat to 89.6°F / 32°C.
- Milk chocolate: reheat to 84.2°F / 29°C.
- White chocolate: reheat to 82.4°F / 25°C.
Test to see if your chocolate is in temper (see ‘how to test temper’ in post above). If the chocolate fails the test, simply return to step 3 to re-temper the chocolate. Once your chocolate is ready, remember to keep it in temper as you are working with it (see ‘keeping chocolate in temper’ in post above’).
Read the ‘Important tips before you begin’ section above for lots of very helpful information.
The cook time listed on this recipe card is irrelevant. The cook time will depend on the quantity and type of chocolate you use, and the environment. Slow is good for tempering chocolate.
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