TheBakingPan | Tempering Chocolate

Click below for tempering chocolate tips:

Chocolate Temperatures
Basic Tempering Tips

Seized Chocolate
Leftover Chocolate

Tempering: Seeding Method
Tempering: Tabling Method

The process of tempering chocolate is much more than just simply melting chocolate.

Tempered chocolate is chocolate that has been gently heated and cooled to specific temperatures to form and stabilize cocoa butter crystals to give the chocolate a smooth glossy appearance and a crisp, clean snap when it is broken or bitten into. Tempered chocolate also sets up quickly, is easy to remove from molds because it shrinks slightly when cool, and will keep at room temperature for several weeks without losing its crispness and shiny surface.

When you purchase chocolate it is already tempered, but once it is melted the chocolate goes out of temper because the molecules in the cocoa butter separate, like cream separating from milk. The chocolate must be re-tempered to put the molecules properly back together again to use for molding or dipping.

Tempered chocolate also prevents “chocolate bloom” which is when the cocoa butter rises to the surface of the chocolate and forms unattractive gray or white streaks and spots. Chocolate that is not tempered will remain soft and tacky to the touch, looks dull, has a grainy texture, dries slowly at room temperature, and often has a blotchy appearance.

You don’t need to temper chocolate that will be stirred into other ingredients, such as melted chocolate used to make a cake, or cookies, or ganache. For Recipes that call for melted chocolate, see Melting Chocolate.

But if you are pouring chocolate into candy molds or dipping candies to make a chocolate coating, or making chocolate decorations and these chocolates will be sitting at room temperature for any length of time, then the chocolate should be tempered.

If you want to skip the tempering process, in other words just simply melt the chocolate, then keep the molded or dipped candies in the refrigerator to harden, to store, and to prevent them from forming bloom, and then remove them from the refrigerator a few minutes prior to serving. But when removed from the refrigerator the chocolate may be dull in appearance and when warmed to room temperature the chocolate may be soft and a little greasy to the touch due to the cocoa butter separating.

Learning how to temper chocolate is easy, it’s a simple technique with three key components: temperature, agitation, and time.

Temperature: The chocolate is melted and heated, and then cooled to a specific temperature to allow proper cocoa butter crystallization to occur.

Dark Chocolate Temperatures:
Melt (heating): 115°F – 122°F
Crystallization (cooling): 82°F – 84°F
Temper (working): 88°F – 90°F

Milk and White Chocolate Temperatures:
Melt (heating): 105°F – 110°F
Crystallization (cooling): 81°F – 82°F
Temper (working): 84°F – 86°F

Super-Fast Thermapen Thermometer:
TheBakingPan Recommends: This is the BEST instant read thermometer I’ve used for melting and tempering chocolate; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by celebrity chefs, cooking magazines, foodies, bloggers, and competition BBQ teams, and has become the top cooking thermometer for home use.

Gone are the various instant read, candy, and meat thermometers I’ve previously used; instead, I use my Thermapen Thermometer for melting and tempering chocolate, checking room temperature baking ingredients, baking bread, making pastry creams, sugar syrup, caramel, and candy, along with cooking and barbequing meats and fish, and checking oil temperatures for deep frying. Thermapen Thermometer available here.

Agitation: Agitation is simply stirring the chocolate to help promote and distribute the tiny cocoa butter crystals evenly throughout the melted chocolate.

Time: Cocoa butter crystals require time to form; they don’t instantly appear as soon as the chocolate is melted. Allowing the chocolate to heat and cool slowly allows the proper cocoa butter crystals time to form.

For more Chocolate Information see:

Basic Tempering Tips:

Purchase high-quality chocolate for the best flavor and results. Always use real chocolate that contains cocoa butter, not vegetable, cotton, or palm oil substitutes. Read the ingredient label when buying chocolate to ensure you are purchasing real chocolate containing cocoa butter and not chocolate-flavored items. In quality chocolate, cocoa butter should be listed high among the list of ingredients and there should not be any type of oil listed.
Always use chocolate that is in block or bar form for tempering, not chocolate chips or compound chocolate (candy melts.)

Chocolate chips have additives that allow them to retain their shape at higher temperatures, and will not temper properly; chips can just be melted and not tempered to use for dipping and the dipped candy will then need to be stored in the refrigerator.

Candy melts are not real chocolate as the cocoa butter has been replaced by other fats such as soybean, cottonseed, or vegetable oil. They are easy to use and do not need to be tempered; once melted they are ready to be used for molding or dipping and produce a shiny finish. The downside to this product is that it doesn’t have the rich taste and texture of regular chocolate.

It is best to use at least 1 to 1½ pounds of chocolate when tempering; this amount is easier to temper and easier to retain the correct temper temperature. If this is more than you need, you can always save and reuse the remaining chocolate for another time.
Chocolate from a bar or block should be chopped or shaved into small uniform sized pieces about ¼ inch in size so it will melt quickly and evenly. Large chunks of chocolate melt unevenly, which may cause some of the chocolate to overheat or burn before the rest of the chocolate is melted.

Bulk and large blocks of chocolate can be set vertically on a work surface, and then using a heavy sharp kitchen knife such as a chef’s knife, scrape down the side of the chocolate to shave off pieces. Make sure your work surface and knife are both clean and dry.

To chop a bar of chocolate, a heavy and sharp kitchen chef’s knife is the easiest tool to use. Make sure your work surface and knife are both clean and dry. Start at a corner of the bar and work backward, moving the knife back about 1/8 to ¼ inch after each cut so that you’re actually “shaving” the chocolate off the bar. As the corner becomes wider, rotate the chocolate to begin shaving another corner. Continue until the bar is completely shaved or chopped.

Dark chocolates can be chopped in a food processor because they are firm enough to withstand the heat generated from the processor and blade. To avoid damaging the processor, first cut the chocolate into no larger than 1-inch size pieces before processing, and pulse until the chocolate is the desired size. Milk and white chocolate should not be chopped in a processor as they are too delicate; these chocolates can be easily cut into small pieces on a work surface with a chef’s knife.

Chips and pistoles (small round pieces) do not normally need further chopping or grating as they are already a small even size.

It is important to not allow any moisture to get into the chocolate. If even one drop gets in the chocolate it will stiffen or “seize” and become unworkable. Never cover the pan holding the chocolate with a lid as condensation will collect under the lid and drip down into the chocolate. Always place the chocolate in a thoroughly dry bowl and make sure any equipment touching the chocolate, such as the thermometer and rubber spatula, are also thoroughly clean and dry.
Create a double boiler for melting chocolate by filling a saucepan with 1 to 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water. If the hot water in the bottom pan of the double boiler has cooled too much to melt the chocolate, the water may need to be changed with new hot water. Or, briefly place the bottom pan of the double boiler on your stovetop over low heat to reheat the water.
Chocolate should be melted over low heat because it burns easily. Milk and white chocolate are especially sensitive to heat and susceptible to over-heating and burning.
Chocolate should be stirred often and gently while melting because it holds its shape even when fully melted. Unless you stir it to break-down the shape of the chocolate pieces, you may not realize the chocolate has melted, and continued heating may cause the chocolate to become overheated and burn.
Use an accurate candy thermometer, chocolate thermometer, or instant read thermometer when tempering chocolate to ensure temperature accuracy. Remove the chocolate from its heat source and stir gently just before placing the thermometer and reading the temperature. Place the tip of the thermometer in the center of the bowl of chocolate, and hold it there to take a reading. Be careful not to let the thermometer touch the bottom or sides of the bowl as this won’t give an accurate reading of the chocolate’s temperature.

Seized Chocolate:
When melted chocolate comes into contact with small amounts of water, the chocolate thickens and becomes grainy, known as “seizing.” To prevent seizing, make sure that all tools and equipment that come into contact with the chocolate are clean and completely dry, including the cutting or work surface, the knife used for chopping, the bowl for melting, and the rubber spatula used for stirring. Never cover the pan used to melt the chocolate with a lid as condensation will collect under the lid and drip down into the chocolate.

Seized chocolate can be saved by stirring in one teaspoon of vegetable shortening (do not use butter or margarine as they contain water) for each ounce of chocolate used, or by adding enough additional liquid to restore the chocolate to a creamy texture. However, the saved chocolate is most likely no longer suitable for your intended recipe; instead use the seized chocolate, either with or without the added shortening or liquid, and use to make ganache or chocolate sauce. For ganache, add an equal amount of warm cream to the thickened chocolate and stir until it becomes smooth. For sauce, add enough warm cream and stir until a sauce-like consistency is achieved.

Leftover Chocolate:
Leftover tempered chocolate can be used in several ways:

Add nuts and drop by spoonfuls onto a foil or parchment-lined baking sheet to form nut clusters.
Dip whole fresh strawberries or other fruit into the chocolate; place on a foil or parchment-lined baking sheet and chill until firm.
Add enough cream to thin the chocolate to a pourable consistency. Use as a fondue for fresh fruits, cubes of angel food cake, or hard cookies such as biscotti.
Spoon the chocolate into small disks on a foil or parchment-lined baking sheet and let set. Store disks in resealable plastic bags or freeze for future use.
Add to milk and heat to make rich hot chocolate.

How to Temper Chocolate

Seeding Method:
The seeding method is the easiest way to temper chocolate and it works well for any type or amount of chocolate. Seeding is adding unmelted tempered chocolate (the seed) to the melted chocolate to reach the desired temperature. First the chocolate to be melted is chopped into small pieces and melted to a specific temperature and then unmelted tempered chocolate is added to the melted chocolate to bring the chocolate “to temper”, or the working temperature. The unmelted chocolate to use for seeding may either be chopped into small pieces or left as a whole chunk, but I think it’s easiest to have all of the chocolate chopped.

Chop: Chop or shave all of the chocolate into small evenly-sized pieces.
Melt: Place two thirds of the chopped chocolate in the top of a double boiler set over hot water, reserving the remaining one third for the seeding step. Clip a candy thermometer to the inside of the pan to monitor the chocolate’s temperature, or use a chocolate thermometer or an instant-read thermometer. Stir the chocolate frequently with a rubber spatula to ensure even melting.
Melting Temperature: As the chocolate melts it also heats up. Bring the temperature of the chocolate up to the melting temperature between 115°F – 122°F for dark chocolate or 105°F – 110°F for milk and white chocolate. Make sure not to exceed 122°F or 110°F or the chocolate may overheat and burn. Tip: remove the top of the double boiler from the bottom pan before the chocolate is completely melted and allow the chocolate to finish melting off the heat to prevent it from heating beyond the maximum temperature. Wipe the bottom of the bowl to remove moisture, and set the bowl on a heat-proof surface.
Seed and Temper: Add the remaining one third portion of the chopped chocolate to the melted chocolate in 3 to 4 additions while gently stirring to agitate the chocolate to create the cocoa butter crystals. Each addition should be completely melted before adding more. The already melted chocolate will melt the newly added chocolate, while bringing the temperature of the chocolate down to the temper, or working temperature. Continue to gently stir until thoroughly blended and the temperature registers between 88°F – 90°F for dark chocolate or 84°F – 86°F for milk and white chocolate. When using the seeding method it is not necessary to overcool the chocolate and then rewarm as done in the tabling method; as soon as the chocolate is cooled to the temper (working) temperature it is ready to use, but remove any whole chunks of chocolate that may remain unmelted. Tip: you may not need to add the entire amount of seed chocolate. When the chocolate reaches the working temperature stop adding any additional chocolate.
Test: When the chocolate is the correct temperature, smear a small amount of the chocolate onto a marble board, a piece of wax or parchment paper, or onto a clean metal spatula; it should set very quickly and without streaks. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky or does not set, it has not been tempered correctly and you will need to start the tempering process over again by reheating up to the melting temperature, then re-seeding with additional chocolate to bring down to the working temperature.

If Temperature too Low: If the temperature of the chocolate is slightly too low, place the pan back on top of the double boiler over hot water briefly to warm the chocolate until it reaches the correct working temperature.

If Temperature too High: If the temperature of the chocolate remains too high, or if it does not set quickly or sets with streaks when testing, then add a little more unmelted seed chocolate and stir to melt and combine, and retest the temperature.

Holding the Temperature: To hold the tempered chocolate at the correct temperature while using it, place the bowl of chocolate over a pan of water that is about 2 degrees warmer than the melted chocolate. The water may need to be changed as the water cools. Stir the chocolate frequently so it remains a uniform temperature throughout and does not start cooling and setting around the edges of the bowl.

Tabling Method:
Professional confectioners often use a classic tabling method for tempering chocolate which involves melting the chocolate to the correct melting temperature, pouring a portion of the melted chocolate onto a marble slab where it is agitated by working the chocolate with a scraper until it cools and thickens slightly, and then returning the thickened chocolate to the bowl of melted chocolate to bring both combined chocolates to the proper temperature. The tabling method works best for small quantities of chocolate but requires practice and experience to be executed well.

Chop: Chop or shave all of the chocolate into small evenly-sized pieces.
Melt: Place all of the chopped chocolate in the top of a double boiler set over hot water. Clip a candy thermometer to the inside of the pan to monitor the chocolate’s temperature, or use a chocolate thermometer or an instant-read thermometer. Stir the chocolate frequently with a rubber spatula to ensure even melting.
Melting Temperature: As the chocolate melts it also heats up. Bring the temperature of the chocolate up to the melting temperature between 115°F – 122°F for dark chocolate or 105°F – 110°F for milk and white chocolate. Make sure not to exceed 122°F or 110°F or the chocolate may overheat and burn. Tip: remove the top of the double boiler from the bottom pan before the chocolate is completely melted and allow the chocolate to finish melting off the heat to prevent it from heating beyond the maximum temperature. Wipe the bottom of the bowl to remove moisture, and set the bowl on a heat-proof surface.
Tabling and Cooling: Pour one-half to two-thirds of the melted chocolate onto a clean marble board. Agitate the chocolate by spreading the chocolate out using a flexible plastic scraper, pastry scraper, or metal spatula, and then pushing it back into a pool in the center of the marble. Repeat this process about 3 to 4 times or until the chocolate cools and thickens slightly and registers between 82°F – 84°F for dark chocolate or 81°F – 82°F for milk and white chocolate. Agitate the chocolate constantly to prevent any of it from completely solidifying. Tip: Use an instant read thermometer placed in the middle of the chocolate to test the temperature.
Temper: Return the cooled chocolate to the pan with the remaining melted chocolate, and stir together until thoroughly blended and the temperature registers between 88°F – 90°F for dark chocolate or 84°F – 86°F for milk and white chocolate.
Test: When the chocolate is the correct temperature, smear a small amount of the chocolate onto the marble, a piece of wax or parchment paper, or onto a clean metal spatula; it should set very quickly and without streaks. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky or does not set, it has not been tempered correctly and you will need to need to start the tempering process over again by reheating up to the melting temperature, then re-tabling to cool, then adding back to the melted chocolate to bring the chocolate to the working temperature.

If Temperature too High: If the temperature of the chocolate is too high, pour about one half of the chocolate onto a cleaned marble board and repeat the tabling and cooling process, and then stir the cooled chocolate back into the melted chocolate and retest the temperature.