Tempering chocolate is an essential technique for chocolatiers, bakers, and home cooks alike. It ensures that chocolate sets with a glossy finish, and a smooth texture – making it perfect for dipping, coating, or molding.
If you’ve ever wondered how professionals achieve beautiful chocolate creations, tempering is the secret.
In this guide, we’ll walk you through everything you need to know to master this skill.
Key Takeaways
| What is Tempering? | A process of heating and cooling chocolate to stabilise its crystal structure for a glossy, firm finish. |
|---|---|
| Why Temper Chocolate? | For a shiny appearance, firm texture, and resistance to blooming (white streaks or spots). |
| Key Tools Needed | Thermometer, double boiler or microwave, spatula, and a marble slab (optional). |
| Best Tempering Methods | Seeding, tabling, and microwave techniques. |
| Chocolate Types and Temperatures | Different temperatures for dark, milk, and white chocolate; precision is key. |
What is Tempering Chocolate?
Tempering is the process of heating and cooling chocolate to control its crystal structure.
Chocolate contains cocoa butter, which forms different types of crystals when it cools. Proper tempering encourages the formation of stable beta crystals, resulting in a shiny, firm chocolate that snaps when broken.
Why is Tempering Important?
- Appearance – Properly tempered chocolate has a glossy finish that enhances presentation.
- Texture – It ensures a firm texture that melts smoothly in your mouth.
- Bloom Prevention – Tempered chocolate resists fat or sugar bloom, which causes white streaks or patches.
- Workability – It’s easier to mold, dip, or coat with tempered chocolate.
Tools You’ll Need
To temper chocolate successfully, gather the following tools:
- High Quality Lipem Chocolate – High-quality couverture chocolate is best due to its high cocoa butter content. See Lipem Chocolates HERE.
- Thermometer – A digital or candy thermometer for precise temperature control.
- Double Boiler or Microwave – For melting chocolate gently.
- Spatula – For stirring and ensuring an even melt.
- Marble Slab (Optional) – Ideal for the tabling method.
- Bowl and Pan – For the seeding method.
Methods for Tempering Dark, Milk & White Chocolate.
1. Seeding Method
This beginner-friendly method involves adding solid chocolate to melted chocolate to cool it down gradually.
Steps:
- Melt two-thirds of your chocolate in a double boiler or microwave until it reaches:
- Dark chocolate: 45-50°C (113-122°F)
- Milk chocolate: 40-45°C (104-113°F)
- White chocolate: 37-43°C (99-109°F)
2. Remove from heat and add chopped, unmelted chocolate (the “seed”).
3. Stir continuously until the chocolate cools to:
- Dark chocolate: 31-32°C (88-90°F)
- Milk chocolate: 29-30°C (84-86°F)
- White chocolate: 27-28°C (81-82°F)
4. Test for temper – Dip a spoon or knife into the chocolate. If it sets quickly with a glossy finish, it’s tempered.
2. Tabling Method
A classic method used by professional chocolatiers, ideal if you have a marble slab.
Steps:
- Melt the chocolate as per the seeding method temperatures.
- Pour two-thirds of the melted chocolate onto a cool marble slab.
- Use a spatula to spread and scrape the chocolate, cooling it to:
- Dark chocolate: 27-28°C (81-82°F)
- Milk chocolate: 26-27°C (79-81°F)
- White chocolate: 25-26°C (77-79°F)
- Return the cooled chocolate to the remaining warm chocolate and stir to bring it to working temperature:
- Dark chocolate: 31-32°C (88-90°F)
- Milk chocolate: 29-30°C (84-86°F)
- White chocolate: 27-28°C (81-82°F).
3. Microwave Method
Quick and convenient, this method is great for small batches.
Steps:
- Heat chopped chocolate in 15-30 second intervals, stirring between each, until it melts.
- Follow the seeding method to cool the chocolate using unmelted pieces.
- Monitor the temperature closely with a thermometer to ensure accurate tempering.
Troubleshooting Common Issues
- Chocolate Bloom – If your chocolate has white streaks or spots, it wasn’t tempered properly. Re-temper to fix this.
- Overheating – Overheated chocolate can scorch. Always melt chocolate slowly and avoid temperatures above the recommended range.
- Clumping – Ensure all utensils are dry, as water causes chocolate to seize.
How to Use Tempered Chocolate
- Coating: Dip fruits, biscuits, or truffles for a glossy finish.
- Molding: Create decorative shapes or chocolate bars.
- Baking: Use it for ganache, decorations, or dessert coatings.
Once tempered, use the chocolate immediately. Leftovers can be re-tempered for future use.
Store tempered chocolate in a cool, dry place away from direct sunlight.
Final Tips
- Always start with high-quality chocolate for the best results.
- Precision is key; use a reliable thermometer.
- Practice makes perfect. Don’t get discouraged if it doesn’t work the first time.
With this comprehensive guide, you’re now equipped to temper chocolate like a pro. Whether crafting elegant desserts or preparing indulgent treats, tempering will elevate your chocolate creations to the next level.