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melted chocolate in a bowl

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.