How to Temper Milk Chocolate

Rich and milky, milk chocolate is the preferred chocolate choice of many and it has many exciting flavour pairings. However, it has a lower percentage of cocoa butter than dark chocolate and melts at a lower temperature. Use this easy-to-follow guide for instructions on how to temper milk chocolate properly, so that it will take on whatever shape you want it to, stay solid at room temperature, and melt in your mouth.

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Jump to:

• What chocolate to use
• What is tempering chocolate?
• Instructions for seeding method
• Instructions for sous vide method
• Instructions for traditional tabling method
• How to test for temper
• How to keep milk chocolate in temper
• Equipment
• What does milk chocolate pair well with?
• Tips for Success
• 📖 Recipe

What chocolate to use

Real milk chocolate is composed of cocoa butter and cocoa solids from the cacao tree, as well as milk solids, and sugar for sweetening.

Avoid any that contain added wax or any fats other than cocoa butter. A high percentage of cocoa butter is ideal in chocolate for tempering and working with.

You can buy chocolate in the form of bars or small discs. Both are acceptable for tempering, however, the bar form requires chopping it into fine, even pieces.

The best, easiest kind of chocolate to temper is couverture chocolate. This chocolate is specially designed for tempering, made with a higher ratio of cocoa butter (32–39%), making it the most desirable for chocolatiers.

My favourite chocolate to use for tempering is from Callebaut's Belgian couverture collection. It so easy to use and the results and flavour are both excellent. It comes in small discs so it doesn't require any chopping.

milk couverture chocolate

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Are you using another kind of chocolate? See my helpful guides for how to temper all of these types of chocolate:

• Dark chocolate
• White chocolate
• Ruby chocolate
• Gold chocolate

What is tempering chocolate?

Tempering chocolate is essentially slowly guiding chocolate through precise temperature changes combined with agitation, which affects the chocolate on a molecular level.

Essentially, the cocoa butter contained in the chocolate is coaxed to realign uniformly to make the chocolate stable, glossy, smooth, and with a higher melting point. Sound complicated? Don't worry, it's much easier than it sounds.

Visit my 'Complete Guide on How to Temper Chocolate' for more information on what tempering chocolate is, how it works, how to use it, problems you may run into, and many helpful tips to get you going.

Instructions for seeding method

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 encourage the same crystalline structures to develop within the melted chocolate, thus seeding it, and bringing the entire batch into temper. This method is fairly easy and requires minimal special equipment.

Note: Keep in mind that the tempered chocolate added in as a 'seed' must not be exhibiting 'bloom' (see chocolate seize in problems you may encounter).

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 discs of couverture 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 (the chocolate will overheat).

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.

Melt until the milk chocolate has reached a temperature of 113°F / 45°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 chocolate seize in problems you may encounter). 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.

Cool until the temperature of the milk chocolate is 80.6°F / 27°C.

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.

Step 6: Return the double boiler to the simmering pot. Stir while reheating the chocolate. Reheat the milk chocolate to its working temperature of 84.2-86°F / 29-30°C.

You want to keep the temperature as close to this as possible. Do not exceed 90.5°F / 32.5°C or the milk chocolate will lose its temper. (If you accidentally do, return to step 3.) Remove the bowl from the heat and carefully wipe away any condensation.

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.

Using a microwave (seeding method)

It is possible to do the seeding method using a microwave rather than a stovetop, however, I personally don't like to as there is less control of the temperature and therefore a higher risk of scorching the chocolate (especially white chocolate) or failing the temper. But with careful supervision it does work.

Step 1: Place ¾’s of the finely chopped chocolate into a microwave-safe bowl. Heat the chocolate in short intervals of 15-30 seconds (depending on the power of your microwave) while monitoring with a thermometer until you have reached the melting temperature mentioned above without exceeding.

Step 2: Place the bowl of melted chocolate on a heat-safe surface. Add the remaining finely chopped chocolate (the 'seed' chocolate) a little bit at a time while stirring. Continue until the temperature has dropped to the 'working temperature.’ Test for temper.

Note: When tempering with a microwave you skip the step where chocolate is cooled further before being brought back up to working temperature.

Instructions for sous vide method

Because of its temperature precision, and the ability to temper even small amounts of chocolate, sous vide is the easiest 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.

Step 1: Vacuum seal any amount of milk chocolate that you wish to use in a bag. Set your circulator into a pot of water with the temperature set for 113°F / 45°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 5 minutes.

Step 2: Reduce the sous vide temperature to 80.6F / 27°C. Add a cup of ice into the pot, and wait for the temperature to drop to the correct temperature.

Step 3: Raise the sous vide temperature to the milk chocolate 'working temperature' of 86°F / 30°C.

Once every minute, lift the bag out of the water and squeeze the melted chocolate around to agitate it (this is important to do).

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.

Note: 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.

sous vide precision cooker

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Instructions for traditional tabling method

This method involves cooling melted chocolate during the tempering process by spreading it across a cool, marble surface. It is ideal when tempering over a kilogram of chocolate and is efficient for chocolatiers who work in huge batches. This method gives the best results, however, it is not the most practical for tempering chocolate at home, unless you have a lot of space to work with and a large marble slab.

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 discs of couverture 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 (the chocolate will overheat).

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.

Melt until the milk chocolate has reached a temperature of 113°F / 45°C.

Step 4: 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 the milk chocolate has cooled to 80.6°F / 27°C.

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.

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 5: Return the 'mush' into the double boiler with the melted chocolate. Stir very gently (to avoid adding air bubbles) until the mixture is smooth.

Set the double boiler over the pot of gently simmering water once again. Stirring constantly, reheat the milk chocolate until it has reheated to the 'working temperature' of 84.2-86°F / 29-30°C.

You want to keep the temperature as close to this as possible. Do not exceed 90.5°F / 32.5°C or the milk chocolate will lose its temper. (If you accidentally do, return to step 3.) Remove the bowl from the heat and carefully wipe away any condensation.

Step 7: Remove from the heat source and test for temper. Remember to keep chocolate in temper while working with it.

How to test for 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 5 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 parchment paper. Let it set for 5 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 by melting the chocolate.

How to keep milk chocolate in temper

Unless you are using 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 milk chocolate in temper by holding it as close as you can to its working temperature of 84.2-86°F / 29-30°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.

Note: If you are dipping into the chocolate, 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.

How to fix losing temper

• If the chocolate is dipping below the working temperature but is still fairly fluid:
  • Stovetop - 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.)
  • Microwave - To keep still fluid but cooling chocolate in temper using a microwave, heat it in a heat-safe bowl in 5-10 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.)
• If the chocolate has completely cool and solidified, it needs to be re-tempered.

Equipment

The equipment that you will need depends on the method of tempering that you use:

Seeding method equipment:

• Food thermometer - A high quality, digital food thermometer that shows to the first decimal place.
• 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.
• Pot
• Rubber spatula
• Parchment paper

Sous vide method equipment:

• Sous vide immersion circulator
• Pot
• Bags - For vacuum sealing the chocolate
• Parchment paper

Traditional tabling method equipment:

• Large marble slab - Or other smooth, cool, and non-porous surface.
• Food thermometer - A high quality, digital food thermometer that shows to the first decimal place.
• Bench scraper (pastry scraper)
• Offset spatula
• Double boiler
• Pot
• Rubber spatula
• Parchment paper

What does milk chocolate pair well with?

• Vanilla
• Apricot
• Mango
• Lemon
• Macadamia nuts
• Lavender
• Apples
• Honey

Tips for Success

I highly recommend that you check out my full list of tips for success (as well as problems you can encounter) in this Complete Guide on How to Temper Chocolate for all of the best tips to set you up for success before you get started. Here are a few:

• Avoid water. Even a droplet of water can completely ruin your chocolate.
• Cool environment. Turn on the AC if you have one.
• Temperature control. Follow temperature guides with a precise thermometer.
• Use more chocolate. Small amounts fluctuate in temperature more rapidly, making them more difficult to work with.
• Always test for temper.
• Have patience and have fun! I hope this guide on how to temper milk chocolate was helpful for you. Best of luck in all your chocolate creations.

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📖 Recipe