Tempering gives you glossy, smooth chocolate that stays hard at room temperature and will take on whatever shape you want it to. It gives a satisfying snap when you bite into it, then melts in your mouth. Perfect for dipping strawberries, piping decorations, coating truffles, and more. Learning how to temper chocolate at home has so many benefits.
Tempering chocolate is one of those skills that seems daunting to learn, but it's actually quite easy. And once you know how to do it there is so much creative fun to be had. All you need to be armed with is a bit of chocolate knowledge and some patience. My complete guide on how to temper chocolate will walk you through all you need to know (and more, if you're curious) to master this new, exciting skill and up your culinary prowess!
Take what you learn here and give your homemade treats a serious upgrade with a luxurious, professional-quality look and texture. Serving and transporting them will be easier as well.
- What is tempering chocolate?
- What kind of chocolate to use
- Equipment you will need to temper chocolate at home
- Important tips before you start
- How to temper chocolate
- How to test temper
- Keeping chocolate in temper
- Problems you can encounter
- The science behind tempering chocolate
- How to use tempered chocolate
- How to colour tempered white chocolate
- Alternatives to using tempered chocolate
What is tempering chocolate?
"What does tempering chocolate mean?"
Tempering chocolate is essentially slowly guiding chocolate through precise temperature changes combined with agitation, which affects the chocolate on a molecular level. Chocolate contains cocoa butter - the ingredient that gives it that luxurious, melt-in-your-mouth characteristic.
Cocoa butter is made up of six types of fat crystals. Through tempering, the cocoa butter is encouraged to form the most desirable of these, and the crystals are realigned uniformly to make the chocolate stable, glossy, smooth, and with a higher melting point. The result gives you chocolate with the perfect texture, that satisfying 'snap' texture, and that won't melt easily while handled.
To learn more about how this works, see 'The science behind tempering chocolate.'
Why do you need to temper chocolate?
Aside from giving chocolate a beautiful shine and the perfect texture, tempering is necessary if you want it to firmly set at room temperature. If you are using real chocolate (with cocoa butter), it will not harden properly without going through the tempering process.
After tempering you won't have to worry about your treats, such as dipped biscotti, melting while on display or in gift boxes. Also, when making molded chocolates, the chocolate has to be tempered in order to release properly from a polycarbonate mold.
What happens if you don't temper?
If chocolate is melted without tempering it, the cocoa fat will separate, resulting in a dull, streaky, grey-ish colour and a soft and chewy texture. Not the glossy, smooth finish that you desire. Untempered chocolate is also far more sensitive to heat and humidity, giving you easily melting and faster spoiling results - essentially a hot mess.
When do you not need to temper chocolate?
You do not temper chocolate used in baking. Also, it is not necessary to temper chocolate that is melted to be used immediately, such as in a fondue or for drizzling over ice cream. For all other occasions, when using real chocolate (containing cocoa butter) you should temper it for the best results.
Compound chocolate, also known as coating chocolate, does not require tempering. It is not a real chocolate as it does not contain cocoa butter. They do, however, often contain a pretty nasty list of ingredients that you wouldn't want to knowingly put into your body (see 'Alternatives for tempering chocolate'). I don't recommend using compound chocolate. However, some people opt to because it does not require tempering and is fast and easy.
What kind of chocolate to use
In short, almost any 'real' chocolate can be tempered (dark, milk, or white), they just require reaching different temperatures during the tempering process. You will want a high quality chocolate, preferably with a high cocoa butter content, and no wax added. Do not use ready-to-be-eaten, manufactured candy bars.
Buy chocolate in the already tempered form of bars or discs. Disks, interchangeable with chocolate pistoles, fèves, and wafers, are popular for tempering because they don't require chopping up like the bar versions do. 冷蔵庫での保管は避けてください。 buy chocolate chips to use for tempering (read why).
If you are making chocolate dipped truffles, you should consider making sure that the flavour of your dipping chocolate compliments the filling. Chocolate naturally comes in a range of flavours, depending on where it's from, ranging from nutty, spicy, to fruity.
Real vs Compound Chocolate:
In order to temper chocolate, it needs to be 本物 chocolate. This means that it contains cocoa butter and not any other kind of fat. Tempered real chocolate melts at body temperature, giving you the perfect melt-on-your-tongue experience.
Compound chocolate, or coating chocolate, is considered fake because it doesn't contain cocoa butter. It will solidify, but without the same quality texture as real chocolate. Also, its melting temperature is higher, so it won't melt in your mouth the same way. Even though compound chocolate saves you the 'effort' of tempering, I do not recommend using it because of the low quality and the ingredients it often contains (see 'Alternatives for tempering chocolate').
Ingredients to look out for:
Real chocolate is made of cocoa butter and solids, sugar, and sometimes milk solids (in milk and white chocolates).
Avoid chocolate that has any added wax. Wax is a common additive to ready-to-eat chocolate as it helps it to remain solid at room temperature, slowing it from melting while in your hand; and it gives the chocolate a glossy sheen.
The main percentage that you see marked on chocolate describes how much of it came from the cacao tree in the forms of cocoa butter and cocoa solids. This is often broken down further to reveal the percentages of each. The higher the percentage of cocoa solids, the thicker the chocolate will be. The higher the percentage of cocoa butter, the thinner the chocolate will be, making it great for coating with and easier to work with. Also, a higher cocoa butter content makes the tempering process easier.
Couverture Chocolate:
Couverture chocolate is specially made for tempering. It is prepared with additional cocoa butter (the ratio of cocoa butter is higher than that of cocoa solids), making it the easiest chocolate to temper and the most desirable for chocolatiers. This is very helpful, but not necessary. You will be fine using good a quality chocolate, even if it isn't couverture.
Dark vs Milk vs White:
You can temper all of these types of chocolate. However, the amount of cocoa butter contained in each varies, resulting in different temperatures required throughout the tempering process. This guide will walk you through how to temper dark chocolate, how to temper milk chocolate, と how to temper white chocolate.
Dark chocolate (semi-sweet or bitter-sweet) is the go-to chocolate for tempering. Composed of just cocoa butter and solids, and sugar, it is most stable and easiest to temper. It also is the kind that gives you that fantastic snap when you break into it. Look for a good quality dark chocolate in the 60-70% range of cocoa.
Milk chocolate has a lower percentage of cocoa butter than dark chocolate. This, along with the addition of milk solids, results in a tempered chocolate that is softer with a bit less snap. Milk chocolate also melts at a lower temperature, so be sure to watch it closely.
White chocolate doesn't contain any cocoa solids. It is a combination of cocoa butter, milk solids, and sugar. It has the lowest melting temperature of the three and can be scorched very easily (see 'overheating'). Be extra careful while tempering this kind of chocolate, especially if using a microwave.
Storing chocolate before use:
Store your purchased chocolate in an airtight container in a dark place where it won't experience wide temperature fluctuations. These temperature changes can cause chocolate to 'bloom.' Do not store chocolate in the refrigerator.
Chocolate does get old and will flatten in flavour with time. Don't use chocolate that is more than a couple years old.
Can you temper chocolate chips?
Chocolate chips are designed to hold their shape when baked. To achieve this, soy lecithin is added to the chocolate to raise its melting temperature. They also contain less cocoa butter than bar chocolate. This makes them tricky to temper, and even trickier to coat things with. You are bound to have a bad time. I do 同じ量では使えません。 recommend attempting to temper with chocolate chips.
Equipment you will need to temper chocolate at home
- A high quality, digital 調理用温度計.
- A double boiler. You can substitute for this by setting a large metal or glass bowl on top of a medium saucepan. Metal works better than glass as it's a better conductor of heat. However, I highly recommend getting an actual double boiler. They are very affordable and they are handled, which makes them easier to use.
- A pot filled with an inch of water for simmering.
- A ゴムベラ.
- Parchment paper to cool your chocolate creations on.
Important tips before you start
Note: Tempering without a thermometer
Some people with special training can test chocolate's temperature by dapping a small amount of it on the heat sensitive areas on the inside of their wrist or just below their bottom lip. This is a pretty difficult thing to do and definitely takes lots of practice.
Because the temperature guidance required for tempering chocolate is so precise, I really recommend using a good quality, digital 調理用温度計. You can potentially save yourself a lot of time and be assured that you have it right. I always use my trusty thermometer.
How to temper chocolate
The two main methods of tempering chocolate are the seeding method and the traditional tabling method. If you are just starting out, I recommend trying the seeding method. It's fairly easy and requires minimal special equipment.
If you want to feel like a master chocolatier, give the tabling method a go. Or, if you have a sous vide immersion circulator, achieving tempered chocolate with minimal effort and clean up is a breeze.
Does all of this sound like too much work? Well, you could always invest in a chocolate tempering machine.
Seeding method (C&L recommended*)
In the seed or seeding method, the basic idea is that you add pieces of well tempered chocolate to melted, untempered chocolate. The addition of the tempered chocolate with its fully formed, ideal crystals will lower the temperature and encourage the same crystalline structures to develop within the melted chocolate, thus seeding it, and bringing the entire batch into temper.
This method is considered the easiest and it requires minimal special equipment, which is why I recommend it for tempering chocolate at home. Keep in mind that the tempered chocolate added in as a 'seed' must not be exhibiting bloom.
you will need:
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Step 1: Finely chop all of 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.
Step 2: 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. 冷蔵庫での保管は避けてください。 let the bottom of the bowl touch the water (the chocolate will overheat and shine can be lost).
Step 3: 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.
Step 4: Once the chocolate has fully melted, remove the double boiler from the heat and set it on a heat-safe surface. Carefully wipe any moisture from the bowl to eliminate the risk of water getting into the chocolate (see 'Problems you can encounter - Water'). Keep the pot heated as you will need it again soon.
Step 5: Add in the remaining fourth of chopped chocolate, a little bit at a time. Stir constantly and allow it to melt before adding more. Keep an eye on the temperature. You want the chocolate to cool to the temperatures listed below. If the chocolate is warmer, keep stirring until the temperature lowers to this. Be patient as it may take some time, especially if working with a large quantity of chocolate. 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.
Step 6: 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.' 冷蔵庫での保管は避けてください。 exceed the recommended temperature. (If you accidentally do, return to step 3.) Remove the bowl from the heat and carefully wipe away 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 / 28°C.
Step 7: Test to see if your chocolate is in temper (see 'how to test temper'). 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').
How to temper chocolate with a microwave (seeding method)
It is possible to do the seeding method using a microwave rather than a stovetop. I personally don't prefer this method because there is less control of the temperature, therefore there is a higher risk of scorching the chocolate (see overheating) or failing the temper. However, with careful supervision it does work.
Step 1: Finely chop the chocolate into small, even pieces with a serrated knife. Place three-fourths of the chocolate into a microwave-safe bowl.
Step 2: Heat the chocolate in short intervals of fifteen to thirty seconds, depending on the power of your microwave. Keep checking with your thermometer. Your goal is to reach the following temperature (without exceeding):
- 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.
Note - Removing the bowl before all of the chocolate has completely melted can help prevent overheating. The last bits of solid chocolate will melt as you stir. Be extra careful when microwaving white chocolate as it is more prone to scorching because of its high milk solids and sugar content.
Step 3: Place the bowl of melted chocolate on a heat-safe surface. Begin adding the remaining fourth of finely chopped chocolate (the 'seed' chocolate) a little bit at a time while stirring. Keep an eye on the temperature. Continue adding and stirring until the temperature has dropped to the following 'working temperatures':
- Dark chocolate: cool to 89.6°F / 32°C.
- Milk chocolate: cool to 84.2°F / 29°C.
- White chocolate: cool to 82.4°F / 28°C.
Step 4: Test for temper, then keep the chocolate in temper as you work with it (see 'keeping chocolate in temper with microwave').
Again, I do recommend the regular seeding method as there is more control. Also, when tempering with a microwave you skip the step where chocolate is cooled further before being brought back up to working temperature (read why we do this in 'The science behind tempering chocolate').
Traditional tabling method
The tabling or slab method is the traditional method of cooling melted chocolate during the tempering process by spreading it across a cool, marble surface. Ideal when tempering over a kilogram of chocolate, this method is efficient for chocolatiers who work in huge batches and want to really 'feel' how the chocolate is behaving.
A well tempered chocolate produced through the tabling method will set the most reliably and is used for the most demanding of chocolate work, providing you with a glossy, crisp chocolate that is ready to do your bidding. However, it is not the most practical method for tempering chocolate at home, unless you have a lot of space to work with and a large marble slab.
Special equipment needed: large marble slab, bench scraper (pastry scraper), offset spatula, double boiler, and accurate digital 調理用温度計.
You will need:
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Step 1: 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.
Step 2: 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. 冷蔵庫での保管は避けてください。 let the bottom of the bowl touch the water (the chocolate will overheat and shine can be lost).
Step 3: Add all of the 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.
Step 5: Pour two-thirds of the melted chocolate onto your marble surface (or other smooth, cool, and non-porous surface). Make sure that the surface is clean and completely dry first!
Use a bench scraper (pastry scraper) and an offset spatula to smear and scrape the chocolate across the surface to cool it. Spread it out, then move it all back into the centre. Use the spatula to clean off your scraper, then repeat the process until you have reached the appropriate temperatures listed below. The chocolate will begin to form into a thick, matte paste. This indicates the presence of enough crystal 'seeds.' The professional term for this is 'mush.' Work quickly to prevent it from lumping.
- 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.
Meanwhile, keep the third of the chocolate still in the double boiler - removed from the heat source, but at the same melted temperature. Do not let it harden.
Step 6: Return the 'mush' into the double boiler with the melted chocolate. Gently stir together until the mixture is smooth. Stir very gently to avoid adding air bubbles. Set the double boiler over the pot of gently simmering water once again. Stirring constantly, reheat the chocolate until it has reached the appropriate 'working temperature'.
- 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 / 28°C.
Step 7: Remove from the heat source and test for temper. Remember to keep chocolate in temper while working with it.
How to temper chocolate with sous vide
Because of its temperature precision, and the ability to temper even small amounts of chocolate, sous vide is a valid option for tempering chocolate. Of course, having a sous vide immersion circulator is required for this technique, but they have become quite affordable. Clean up is a breeze with this method as well.
You will need:
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Step 1: Vacuum seal any amount of chocolate that you wish to use in a bag. Set your circulator into a pot of water with the temperature set for the following:
- Dark chocolate: set temperature for 115°F / 46°C.
- Milk chocolate: set temperature for 113°F / 45°C.
- White chocolate: set temperature for 104°F / 40°C.
Once the water has reached the appropriate temperature, drop the bag of chocolate in and let it sit until completely melted. This could take about five minutes.
Step 2: Reduce the sous vide temperature to the appropriate one listed below. Add a cup of ice into the pot, and wait for the temperature to drop to the correct temperature.
- 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.
Step 3: Raise the sous vide temperature to the appropriate 'working temperature' below. Once every minute, lift the bag out of the water and squeeze the melted chocolate around to agitate it (this is important to do).
- Dark chocolate: heat to 89.6°F / 32°C.
- Milk chocolate: heat to 84.2°F / 29°C.
- White chocolate: heat to 82.4°F / 28°C.
Step 4: Test for temper.
Keep the chocolate steady at this temperature until ready for use. The sous vide makes the perfect conditions for chocolate to stay at the correct working temperature for a long period of time. No rushing necessary.
You can easily snip a corner off of the edge of the bag to use it for piping or drizzling. Then reseal the corner of the bag when finished and allow the chocolate to harden. The unused chocolate can be tempered for use up to two more times.
How to test temper
A simple way to test to see if chocolate is in temper is to dip a knife or spoon into the chocolate, then set it aside to cool to room temperature. If the chocolate is properly tempered, it will harden evenly and have a nice shine within five minutes. You should be able to touch it and have your finger come away clean. If it is not properly tempered, it will still be soft to the touch and may set in streaks.
Another method is to smear a thin layer of the chocolate on some パーチメント紙. Let it set for five minutes, then see if you can easily peel the chocolate off of the paper. If you can, you're good to go. If it's stuck or blotchy you will need to re-temper. Simply start again at step 3 by heating the chocolate.
Keeping chocolate in temper
Unless you used the sous vide method, you need to stir the chocolate regularly and check its temperature while you are working with it. Stirring helps to keep the chocolate fluid and prevent streaks. Keep it in temper by holding it as close as you can to working temperature. These are the ideal working temperatures for tempered chocolate:
- Dark chocolate 89.6°F / 32°C.
- Milk chocolate 84.2°F / 29°C.
- White chocolate 82.4°F / 28°C.
The chocolate will naturally cool as you stir, setting on the sides and becoming thick and matte as it goes out of temper. The larger the quantity of chocolate you have, the slower this cooling will be.
You can slow cooling down by setting the double boiler over top of a bowl of warm water while you are working. A heating pad covered in a thick towel could work as well. Be careful to stir and check the temperature regularly so that the chocolate doesn't get too hot or cold. You don't want it to exceed working temperature either.
It will also help if the things you are dipping are close to the temperature of your working chocolate. For example, room temperature fruit is better to dip than cold fruit.
- If the chocolate is dipping below the working temperature but is still fairly fluid, set the double boiler over a simmering pot again and stir constantly while returning the chocolate to working temperature, without surpassing it. (If you do accidentally bring the temperature too high, the chocolate will have to be tempered again. Return to reheating in step 3.)
- [Microwave method] To keep still fluid but cooling chocolate in temper using a microwave, heat it in a heat-safe bowl in five to ten second increments, stirring and checking the temperature each time until you have brought it just back to working temperature, without surpassing it. (If you do accidentally bring the temperature too high, the chocolate will have to be tempered again. Return to reheating in step 2.)
- If the chocolate has completely cool and solidified, it needs to be re-tempered.
Problems you can encounter
Chocolate bloom
Blooming flowers are nice. Blooming chocolate? Not so nice. When chocolate is stored incorrectly and exposed to too wide a range of temperatures, cocoa fat separates from the rest of the chocolate, rising to the surface in 'bloom.' The surface of the chocolate will look dull and streaky grey or white, with a rough texture. Chocolate bloom can also appear on chocolate that was improperly tempered.
The chocolate is still fine to eat or bake with, but it is no longer in temper. You can bring it to temper again by 'seeding' it with well-tempered chocolate. However, if it's in this condition when you purchase it, you should return it because the bloom is evidence that the chocolate was improperly cared for.
Note: Don't confuse chocolate bloom with the normal scuffs and scrapes that chocolate can receive from regular storage and transportation.
Chocolate seize
Chocolate is not afraid to let you know when it isn't happy about something. It does this by throwing a sort of tantrum. If melted chocolate suddenly turns into a thick and grainy paste, the chocolate has 'seized.' Picture instant recrystallization. A chocolatier's worst nightmare. And there are two things that chocolate truly hates that can trigger this dreaded condition: water and overheating.
Water:
Chocolate, even in a melted state, is completely dry. It consists of cocoa butter (fat) combined with cocoa solids, sugar, and depending on the type, milk solids (dry ingredients). Even the tiniest drop of water can cause the moistened cocoa solids to clump together and separate from the cocoa butter. The crystalline structure of the entire bowl of chocolate will rapidly break down, leaving you will a grainy mess that cannot be tempered.
Luckily, you can do your best to prevent this from happening by keeping your work surface and tools completely dry. If you are working with a double boiler, be careful of steam and condensation. Wipe the exterior of your double boiler or bowl dry when not on the pot. Never cover a pot of melted chocolate with a lid as it will cause condensed steam to drip into the chocolate.
What if this nightmare happens to you? Well, it's not the end of the world. The chocolate cannot be tempered, however, it can still be used for other purposes. Utilize it in baking, ganache for truffle centres, or add more liquid to form a chocolate sauce or syrup. Add at least one tablespoon of liquid per ounce of chocolate to get the chocolate to remain in a liquid state for sauces.
Note - if you are colouring white chocolate, you cannot use liquid food colouring for this same reason (see 'how to colour tempered white chocolate').
Overheating:
Once chocolate reaches a certain temperature (depending on the kind of chocolate and its ingredients) it will 'burn' or 'scorch'. While the chocolate hasn't technically burnt, it has seized into an irreparable state. This leaves you with a dry, grainy paste of unusable chocolate.
The best thing that you can do is start over with a fresh batch of chocolate. To avoid this, be very careful when heating chocolate in a microwave or double boiler. White chocolate, with the lowest melting temperature, is especially at risk.
Chocolate cooling down too much
See 'keeping chocolate in temper.'
Hot weather or high humidity
It's always best to temper chocolate in a cool, dry environment. The room temperature should be 70°F / 21°C or cooler. And the relative humidity should be 50% or lower. Temperature can affect crystal formation; and chocolate becomes very difficult to work with in higher humidity.
The best way to temper chocolate in hot weather is to blast your air conditioner, or borrow a friend's kitchen who has one. They certainly won't mind receiving some chocolate treats in exchange.
The science behind tempering chocolate
Cocoa butter is made up of six different types of crystals (Form I-VI) that range from loose and unstable to firm and structured. Each type of these crystals forms and melts at a different specific temperature, and has a different amount of stability.
A well-tempered chocolate is made up of tightly locked together Beta Prime (Form V) crystals. Of the six types of crystals, this one gives the best mouth feel and appearance. It is also the most stable. Once tightly locked together through a proper tempering process, it takes a higher temperature to separate these crystals, resulting in a much higher melting temperature than not tempered chocolate. This also makes tempered chocolate resistant to bloom when stored properly.
In the process of tempering, we guide chocolate into forming Form V crystals through precise temperature manipulation, and encourage the crystals to align uniformly through agitation. This special crystal forms around the following temperatures, depending on the type of chocolate.
- Dark chocolate 89.6°F / 32°C.
- Milk chocolate 84.2°F / 29°C.
- White chocolate 82.4°F / 25°C.
Let's walk through tempering process. First we need to get rid of all of the existing crystal types. We do this by heating the chocolate and completely melting it. The temperatures below are high enough to melt all of the crystals without risk of damage to the chocolate.
- 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.
Now that the chocolate is melted, we could just lower the temperature to the Beta Prime sweet spot immediately and hold it there to form perfect Form V crystals. However, with this method it takes a long time for the crystals to form. That's why we are going to drop the temperature lower. This temperature drop will initiate rapid formation of Form V and Form IV crystals. Form VI crystals take weeks to form, so they won't make an appearance.
- 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.
[Note I: In the seeding technique, the chocolatier adds pieces of tempered chocolate into the melted chocolate at the beginning of the cooling step. These Form V 'seeds' serve to encourage the formation of the same crystal type in the cooling melted chocolate, promoting a well-tempered chocolate.]
[Note II: If the temperature accidentally drops lower than recommended here, your chocolate will form Form III or lower crystals. This can prevent you from forming quality Form V crystals when you reheat it. The best solution would be to remelt all of the crystals and start again.]
Now we have our rapidly formed Form V and Form IV crystals. But to be perfectly 'in temper' we need to have only Form V. So next, we raise the temperature again to the point where the Form IV crystals melt but the Form V crystals remain.
- 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 / 28°C.
We have now coaxed the chocolate to form beautiful Beta Prime (Form V) crystals. The chocolate is in temper and ready to be worked. Be careful as any excessive heat at this point will destroy your Form V crystals and the chocolate will have to be re-tempered.
Note: For more information on the other types of cocoa butter crystals, check out this Wikipedia article.
How to use tempered chocolate
There are so many wonderful ways to use tempered chocolate!
Dip for berries, fruit, biscotti, cookies, pretzels, potato chips, etc.
Chocolate-coated truffles or candies.
Chocolate from molds.
Writing and other piped decorations.
Chocolate leaves and other garnishes.
Drizzle for ice cream
And more! Pin this post and have it handy for upcoming chocolate treat recipes from Coriander & Lace. I have some wonderful things planned that I can't wait to share with you.
How to colour tempered white chocolate
When colouring melted chocolate, you cannot use liquid food colouring without causing the chocolate to seize. This happens because it is water-based. Instead, use a powder food colour or an oil-based food colour.
I have a preference for the powder type for ease of use; also, too much oil-based colour can add a bitter taste. These kinds of food colour are very pigmented, so start by adding just a touch, then add more as needed. Or you could opt for a natural colourant, such as 抹茶 powder or butterfly pea powder.
Mix food colour into melted chocolate after it has been tempered, right before you're ready to use it. If you use oil-based, you need to warm it so that it is close to the temperature of the chocolate before adding it.
You can also add colour after the chocolate has been set. For example, I used a soft brush to paint 抹茶 powder onto these white chocolate leaves. The powder concentrated in the leaf vein indentations, adding a nice effect.
Alternatives to using tempered chocolate
There are several products available as substitutes for those who don't want to temper chocolate. Some are better than others. None of them can quite replicate the quality and taste of tempered real chocolate.
Candy melts / coating chocolate / confectionary coating / summer coating / chocolate bark coating:
Compound chocolates, such as these, don't contain any actual chocolate. They are usually made with partially hydrogenated oil, sometimes with the addition of cocoa powder for a chocolate 'flavour.' There is often the addition of some less than desirable ingredients as well: high-fructose corn syrup, MSG, trans fats, paraffin wax, artificial flavours, etc.
However, their waxy feel and poor flavour is offset by the fact that they are conveniently fast and easy to use. Simply melt, dip, and set at room temperature. Search for good quality and check ingredients if you opt for these.
Compound chocolate can be used in flexible silicone or plastic molds. However, unlike tempered chocolate, it will not release from a polycarbonate mold. Real chocolate contracts as it sets, helping it to pop out of the mold.
Dipping chocolate:
Dipping chocolate can be easily made by melting a tablespoon of vegetable shortening per six ounces of chocolate chips. It won't set as well as tempered chocolate, especially on a warm day, and it certainly won't compare in mouth feel or flavour. But it's functional if you want a super fast and easy dip. You may need to store dipped items in a refrigerator until serving.
印刷
How to Temper Chocolate
- 準備: 5分
- 調理: 20分
- 合計時間: 25分
- 分量: 1 serving
- 分類: デザート
- 国: アメリカ
説明
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.
材料
Ingredients:
real chocolate (chocolate containing cocoa butter and no other kind of fat); dark, milk, or white
Equipment:
digital 調理用温度計
double boiler (or a metal or glass bowl)
pot for simmer water
パーチメント紙 for setting your chocolate treats
作り方
Step 1: 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.
Step 2: 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.
Step 3: 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 ゴムベラ. 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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').
美味しく作るコツ
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.
栄養素
- 1食あたり:
- カロリー: 58
- 糖質: 3.7 g
- 塩分: 1 mg
- 脂質: 3.8 g
- 炭水化物: 5.2 g
- タンパク質: 0.6 g
- コレステロール: 0.6 mg
キーワード: how to temper chocolate, how to temper dark chocolate, how to temper milk chocolate, how to temper white chocolate
Sharalee says
I now know what I was doing wrong with my white chocolate. This guide was very helpful. Thank you!!
アシャ says
Thanks. Glad I could help 🙂
Edna says
This guide is awesome. So timely as I am planning my holiday baking.
アシャ says
Thank you! I hope it's helpful for you.
Sadie says
So excited to find this. I am picturing all the things I am going to make. Will start with the chocolate leaves. My daughter would love the butterflies. Cupcakes and butterflies. Gonna have fun. Thanks so much.
アシャ says
Thanks for the review 🙂 Enjoy!
Lena says
Read through this once. Need to read a couple more times. Makes working with chocolate seem much easier than I thought it would be. Cannot wait to test it out.
アシャ says
Thanks so much for the kind words 🙂
Alice says
This guide is exactly what I needed. Thank you!!
アシャ says
Glad I could help! ❤️
Ryoko says
Hi! I followed your recipe by somehow, my chocolate won't set 😞 It's been sitting at room tempt for almost 30 mins but it won't set.
What may be the problem i wonder?
アシャ says
Hello Ryoko, somehow your message didn't make it through to me 🙁 I just found it! So sorry for the delay, and to hear you had an issue with getting your chocolate to set. It sounds like your chocolate came out of temper. Could the chocolate have reached higher than the recommended temperatures when heating it? Chocolate it very heat sensitive, and using an accurate thermometer is really important to prevent this from happening. If a thermometer is off by a couple degrees of accuracy, you can end up with this result. Make sure to test the chocolate before doing anything with it (see the section on how to test temper above). If the test doesn't set properly, I would reheat and start again. I hope that you were able to sort it out! (p.s. you can put untempered chocolate that won't set into the fridge to harden, though it may get a bit of bloom and won't stay completely firm at room temperature)
Juli says
I followed your directions for the white chocolate and the leaves I did turned out professional looking. So happy. Used on carot cake cupcakes. Impressed.
アシャ says
That's so great to hear. I'm glad it worked out well for you. 🙂
Connie says
Awesome info. I messed up a few times on colouring my chocolate so stopped trying. Now I know I was using the wrong type of colouring. Cannot wait to try the powder.Thank you!!!
アシャ says
Very common, easy mistake to make. Glad I could help! 🙂
Bev says
This guide sounds perfect. Plan to try some delicious chocolate treats this holiday. Wish me luck.
アシャ says
Good luck! 😀 You'll do great. Feel free to ask me any questions.
Fran says
Awesome. I followed your instructions for dark chocolate. A friend gave me some cranberry biscotti which I dipped. Turned out beautifully. They tasted amazing with the chocolate. Now that I wrote about it, I think I will have another one or two with a coffee. Thanks.
アシャ says
Dark chocolate dipped cranberry biscotti sounds heavenly. So glad you found it useful, thank you 🙂
Abby says
Great info. Thank you. I tried dipping clementines and they turned out picture perfect and delicious.
アシャ says
Sp glad it turned out well for you. Thank you 🙂
Jean says
Thank you so much! I tempered both milk and dark chocolate to dip my shortbread cookies in for gifts.
They turned out perfectly.
アシャ says
Thank you, that's so great to hear! 🙂
Vanessa says
Thanks you for this guide. Appreciate the detailed instructions. I played with dark and white chocolate over the holidays. Had my first attempt at making the butterflies. Takes practice but after a few I got the hang of it. Looking forward to fun ways to play with chocolate - even more fun to eat it afterwards.
アシャ says
Thanks Vanessa, I'm glad that you found it helpful 🙂 Practice makes perfect is so true for working with chocolate!
Felicia says
Great information - detailed and easy to understand.
I look forward to using this guide to make special Valentine treats for family and friends.
It's been a rough year and I think something handmade will help lift spirits.
アシャ says
Thank you Felicia. Have fun and feel free to ask if you have any questions!
Liz says
In love. I used your guide for dark chocolate and dipped Mandarin orange slices.
Never in my life would have thought of doing that. They are to die for.
アシャ says
Thanks Liz, I'm so glad you enjoyed them!
Kim says
Thank you so much. Great info. I tempered some dark chocolate today. Turned out perfectly.
I had to try dipping the potato chips. Kids loved them.
アシャ says
Thank you, I'm so glad it turned out great for you 🙂
Jasmine says
Thank you for this guide. I discovered some mistakes I was making in the past. Practising now to make some special Valentine's treats.
アシャ says
Thank you. Happy I could be of help! 🙂
Tara says
OoohhhH I love this guide. So excited with my first attempt to make chocolate-dipped strawberries. Scrumptous.
アシャ says
Thanks Tara, I'm so happy you found it helpful ❤️
Sophie says
Great info. All practiced up for Valentine's Day and beyond. Love the leaves. Cannot wait to try them later in the summer.
アシャ says
Thank you! Glad you enjoyed my guide 🙂
Patti says
I used your guide to make pink chocolate hearts for a Valentine's Day cake. Instructions easy to understand. Results: perfect.
アシャ says
Thank you! That's so great to hear 😀
Rachel says
I am in heaven. Used your guide to temper dark chocolate. Dipped dark cherries. Cannot get enough of them.
アシャ says
Thanks Rachel. That sounds phenomenal!
Victoria says
This guide was a great help. I made truffles for the first time and they turned out perfectly. The chocolate turned out better than I ever dreamed it would.
アシャ says
That's fantastic! Thanks for sharing 🙂
Liz says
Great advice. Having so much fun with this. Practice. Practice.
アシャ says
Thank you 🙂 Yes practice is key
Felicia says
Oh this is good. I really wanted to try my luck at making something with chocolate. I really liked your strawberry carrots. They are really cute and even a tray of those on their own would be delightful I am sure.
アシャ says
Thanks so much! And good luck in your chocolate endeavours 🙂
Cecilia says
Woohoo am I ever going to have fun with this. Thank you for such clear instructions.
アシャ says
Thanks for the review 😀
Gina says
Great info. Wish me luck as I plan to make the chocolate treats for Easter. We try to have dark chocolate only and there's nothing much ready made that has a good quality dark chocolate. Your guide is perfect. It gave me confidence to give this my best attempt.
アシャ says
Thank you so much! That's so kind of you 🙂 I'm so glad to be of help. Best of luck
Rhen says
Thank you. Thank you. Thank you.
We will be having our first home-made only Easter candy hunt.
I made yellow (white) chocolate chicks. Dark chocolate eggs with white chocolate stripes and dots. Dark chocolate bunnies.
And they all turned out perfect as well as delicious.
アシャ says
Wow that sounds great! Thanks, I'm glad you found the guide helpful 🙂
Chelsea says
I made some special chocolates for my mom for Mother's Day.
She loves turtles (the real ones) so made green turtles with a walnut for each shell.
We celebrated this weekend as I am at mother-in-law's next Sunday.
Chocolates turned out really well. Thanks for the detailed instructions.
アシャ says
That's sounds so cute! Would love to see a photo of the results. Enjoy your mother's day 🙂