Tempering chocolate is the method of heating and cooling chocolate for candy-making, coating or dipping that results in a chocolate that has a smooth and glossy finish.
Properly tempered chocolate will release out of candy molds more easily while retaining a glossy finish and a crisp snap that won’t melt on your fingers as easily as improperly tempered chocolate.
There are many methods on how to properly temper chocolate. Here are 5 easy steps to teach you my favorite way to temper chocolate.
How to temper chocolate.
- Grate or chop the desired amount of chocolate from a block or bar. Do not use chocolate chips. Chocolate chips contain additives allowing them to keep their shape at higher temperatures preventing them from tempering properly.
- Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly with a rubber spatula, not a wooden or metal spoon, until chocolate reaches 110°-115°F.
- Place the top pan of the double boiler on a towel and cool to 95°-100°F.
- Add the remaining one-third of chocolate to the top pan, stirring until melted. The chocolate is now tempered and ready to be used for molding candies, coating or dipping.
- To reheat the chocolate briefly, place the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, repeating until the temperature reaches 85-89 degrees F. Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees.
Tips for tempering chocolate.
- Be sure no liquid gets into the chocolate as this will cause clumping or seizing.
- Do not heat above 130°F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily.
- To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-89 F degree range
What is your favorite method for tempering chocolate? Share your tips below.
Image courtesy of Flickr.
About Stacy Molter
What is your favorite brand of chocolate that you use to temper your chocolate? I keep trying at tempering and then fail famously. I will try out your methods though! I simple must conquer this baking task!
Also, your photographs are just gorgeous. I appreciate a good photo and thank you.