How to temper chocolate

What is tempered chocolate?

So what does tempering chocolate mean and why is tempering chocolate so hard for some of us?

Real products contain cocoa butter, an unstable fat that forms different crystal structures at different temperatures. Each structure has different qualities, stability, and texture. The most stable cocoa butter crystals are known as Beta crystals, and these are the ones that provide chocolate its glossy look and give it a crisp snap texture. The tempering process helps us bring it to a specific temperature when the desired crystals structure is formed.

Why should you temper chocolate?

There are many reasons to. Some are related to texture, and appearance and others will help you with technical issues you might have encountered in the past.

• Texture. Tempered chocolate has a snappy texture. You can hear a snap when you break a piece of it. Also, when you bite into it, it is smooth and melts easily. Untempered will bend when you try to break it and when eating it will have a grainy crumbly texture.
• Appearance. We all know and love that beautiful glossy shine we see when we open a fresh tempered chocolate bar. This glossy appearance can only be achieved at a specific temperature range.
• Easy to release. Properly tempered chocolate will release very easily from candy molds. Untempered will stick to the molds.
• Cools fast. Tempered chocolate cools fast, anywhere between 2-10 minutes depending on the size. Untempered will take a longer time to cool.

Best Chocolate for tempering

No matter what brand you are using, the key to the best result is the cocoa butter content. Look at the ingredients list, if cocoa butter is the first or second ingredient listed you are good to go. Here are a few more points and accommodations:

• Do not use chocolate chips, the added stabilizer prevents them from melt easily and smoothly.
• Trader Joe’s Pound + are a great economical option.
• Callebaut’s callets, (affiliate link) highly reccomend and a great option if you need a large quantity.
• Valrhona and Guittard are both excellent options but more on the expensive side.

 How do you temper chocolate?

See the full tempered chocolate recipe at the bottom of this post.

Now we are entering the fun, technical part of this process. Below are two easy methods (microwave method), and both methods also use the seeding method. Seeding meaning adding pieces of tempered chocolate into the melted one. These pieces are our seeds of beta crystals. Once incorporated into the melted chocolate, those crystals will attract the different types of fat crystals and shape them in the same crystal structure as the beta. 

To properly temper, you will need to use a good thermometer, it is an essential part of foolproof chocolate tempering. Here are a few options I recommend (Affiliated links): 

1. digital thermometer. Make sure it reads the temperature at 1degree increments 
2. Chocolate thermometer
3. Instant read thermometer. Make sure it has a surface temperature reading option.
4. Candy Thermometer Spatula 

Unfortunately, you can not use a candy thermometer since it does not read the low temperature we need.

Method 2

This way also uses the seeding method but does not call for an immersion blender. This is a great method when you need to temper over 1 cup of chocolate. you will need:

• Glass bowl
• Chopped chocolate – important that the chocolate is chopped to the same size pieces.
• Thermometer
• Rubber spatula.

Directions:

1. Place three-quaters of the chocolate into the bowl and melt in the microwave using 30 seconds increments. Make sure to toss the chocolate or stir with a rubber spatula every 30 seconds.
2. Once the chocolate has melted (should be at the temperature of at least 115 F), remove from the microwave and add the remaining chocolate. Stir in the pieces until melted and the temperature has cooled with 90-92 F. (32-33C) (Remove any unmelted pieces)
3. The chocolate is now ready to be used. 

Tempering chocolate temperatures chart

Tempering milk chocolate and white is done the same way as tempering dark chocolate, but with different temperatures.

Tips

Please read the below tips carefully, this is an essential part of the best results:

• Use high quality chocolate and do not use chocolate chips. 
• Reheating tempered chocolate might be the only option for a cool chocolate, use a hair dryer to bring the temperature back to 90-92F (32-33C). If the chocolate is completely solid then you will need to retemper the chocolate.
• Under-tempered chocolate will not have a glossy look and will not snap, so make sure to pay close attention to the desired temperature.
• If you do not have an immersion blender, you can use a food processor but pay close attention to the correct temperature.
• You can use a metal bowl and a double boiler, but pay very close attention that the hot water does not splash into the chocolate. Even the smallest drop will seize the chocolate. If that happens there is no way to save it and you will need to start over.
• Add large pieces of chocolated when using method 2. Once the temperature reacher 90-92 F (32-33 C) it will be easier to remove any unmelted pieces.

Storing

The best way to store tempered chocolate is at 70-75F. A chill spot in your pantry should be a good option. Note that the crystals are always on the move and as time goes by the structure will reposition itself and change the texture and appearance.

Avoid freezing and/or storing in the refrigerator.

FAQ

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How to temper chocolate

Two simple and easy to follow method of tempering choclate

Course Dessert

Cuisine American, European

Keyword how to temper chocolate

Prep Time 5 minutes

Cook Time 10 minutes

Servings 3 Cups

Author One Sarcastic Baker

Ingredients

• 5 Cups Chopped chocolate For method 1 (896 g / 32 oz)
• 4 Cups chopped chocolate For method 2 (672 g / 24 oz)
• 1 Cup Chopped chocolate For method 3 (170 g / 6 oz)

Instructions

Mothod 1

1. Place the chopped chocolate in a large glass bowl and heat in the microwave using 30-second increments. Make sure to stir between each time.

2. Repeat the first step until most of the chocolate has melted but still they are a few unmelted pieces. (the temperature should be 115F-130F )

3. Use the immersion blender to blend the unmelted pieces.

4. Pour the mixture into the second large glass bowl.

5. Use a rubber spatula to gently stir and cool the chocolate down to 90-92F.

6. Use it immediately.

7. When the chocolate thickens, use the hairdryer to bring it up to the right tempering point. (careful not to over do it, if the temperature is over the tempering point, you will need to retemper it)

Method 2

1. Place 3/4 of the chopped chocolate in a large glass bowl and heat in the microwave using 30-second increments. Make sure to stir between each time.

2. Once the chocolate has completely melted and reached 115-130F, add the remaining pieces and gently stir until it has cooled down to 90-92F.

3. Use it immediately.

Method 3

1. Place the chocolate in a microwave proof bowl and warm it in the microwave using 30 seconds increments.

2. Remove from the microwave once you notice the chocolate is partly melted and there are some unmelted pieces.

3. Remove from the microwave and gently stir to melt the unmelted pieces. Once the chocolate reaches 90-92F (32-34C) it is ready to be used.

Recipe Notes

• For milk and white chocolate options, see the temperature chart at the post.
• Make sure the chopped pieces are all even in sizes. (1/2″ – 3/4″).
• If using a double boiler, very important that no water splashes the mixture or else it will seize.
• Do not use chocolate chips of any product that does not contain any cocoa butter.