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Strawberries dipped in tempered white and ruby chocolate.

How to Temper Ruby Chocolate

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  • Author: Asha
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 ounces
  • Category: Dessert
  • Cuisine: American


Easy to follow guide on how to temper ruby chocolate using various methods so you can make beautifully tempered chocolate creations at home.

This recipe card contains instructions for the seeding method of tempering chocolate. For sous vide and traditional tabling method instructions, see the post above.


Ruby couverture chocolate, or finely chopped ruby chocolate (At least 8 ounces. The more you use, the easier it is to control the temperature.)



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 ruby 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 ruby 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 ruby chocolate to its working temperature of 83.3-85.1°F / 28.5-29.5°C.

You want to keep the temperature as close to this as possible. Do not exceed 89.6°F / 32°C or the ruby 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.


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).

Disregard the above time and yield estimations. These will be affected by the volume of chocolate that you use.


  • Serving Size: 4 tablespoons (40g)
  • Calories: 0
  • Sugar: 19 g
  • Sodium: 45 mg
  • Fat: 14 g
  • Trans Fat:
  • Carbohydrates: 21 g
  • Fiber:
  • Protein: 4 g
  • Cholesterol: 5 mg
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