Tempering Chocolate for a Stable Finish
Working with tempered chocolate allows you to coat candies or mold shapes that won't melt the moment you touch them. Mastering this relies entirely on the thermometer and your patience at the stovetop.
Control is the only variable
Avoid any moisture—even a single drop of water will cause the chocolate to seize into a grainy clump. Use a reliable digital probe thermometer.
- double boiler or heat-proof bowl over a pot
- silicone spatula
- digital instant-read thermometer
- marble slab or stainless steel table (optional for tabling method)
What goes in.
- 1 lbhigh-quality couverture chocolate (chips or finely chopped bars)
Control via Addition
Instead of cooling on a slab, you melt two-thirds of your chocolate fully, then stir in the remaining room-temperature solid 'seed' chocolate to force the mixture down to the working temperature.
The method.
Melt the base
Place two-thirds of your chocolate in a bowl over barely simmering water. Stir constantly until it reaches 115°F (46°C) for dark chocolate or 110°F (43°C) for milk chocolate.
Remove from heat
Wipe the bottom of the bowl dry to ensure no steam enters the chocolate. Move it to a cool workspace.
Seed the chocolate
Add the remaining one-third of the solid chocolate into the melted portion. Stir continuously and gently. The solid pieces will cool the mixture and provide the crystalline structure needed for tempering.
Target the working range
Continue stirring until the temperature drops to 88°F–90°F (31°C–32°C) for dark chocolate or 84°F–86°F (29°C–30°C) for milk chocolate. The mixture should look thick and glossy.
Test the temper
Dip a knife tip or a piece of parchment into the chocolate and set it aside for five minutes. If it dries with a streak-free, matte-to-satin finish and snaps when bent, you are ready to work.
Other turns to take.
White Chocolate
Follow the same steps but target a final working temperature of 82°F (28°C) as it lacks cocoa solids and is more heat-sensitive.
When it doesn't go to plan.
If the chocolate cools too much while you are working, gently re-warm it over the double boiler for no more than 5 seconds at a time; going over 90°F will break the temper.
Keep a hairdryer nearby to gently warm your molds before pouring; a slightly warm mold helps the chocolate release cleanly.
If the chocolate becomes too thick or 'sets' in the bowl, it has likely over-crystallized. Add a tiny amount of warmer (not hot) melted chocolate to loosen it.
The ones that keep coming up.
How do I know if my chocolate has seized?
If it suddenly turns into a thick, gritty, stiff paste, it has come into contact with moisture or overheated. It cannot be salvaged for tempering; use it for brownies or sauces instead.
Does the type of chocolate matter?
Yes. Use couverture chocolate, which contains a higher percentage of cocoa butter. Compound or 'melting' chocolates contain vegetable fats and do not require tempering.