How to Temper Chocolate: The Professional’s Guide

For chocolatiers — both aspiring and expert — mastering the art of tempering chocolate is a rite of passage. Properly tempered chocolate not only looks glossy and professional but also delivers that signature satisfying snap when broken. 

Whether you're crafting truffles, chocolate decorations, or dipping fruits, here’s some guidance from our pros about: 

• Why tempering is important
• The best ingredients to use 
• Step-by-step tempering instructions
• Common mistakes to avoid

WHY TEMPER CHOCOLATE?

Tempering is the process of heating, cooling, and reheating chocolate to stabilize the cocoa butter crystals. Properly tempered chocolate: 

• Shines beautifully with a glossy finish
• Snaps crisply when broken
• Sets properly without streaks or blooming (the white discoloration caused by untempered cocoa butter)
• Holds its shape at room temperature

Skipping tempering might save time, but it results in dull, brittle, or streaky chocolate far from the professional standard.

THE BEST CHOCOLATE FOR TEMPERING

Not all chocolate is created equal, especially when it comes to tempering. The best choice is couverture chocolate because it contains a higher percentage of cocoa butter than standard baking chocolate. 

Couverture chocolate produces a superior shine and snap, melts evenly, and comes in various percentages, allowing you to select the perfect balance of sweetness and intensity for your recipes. 

THE FORM OF CHOCOLATE MATTERS TOO

Large bars or blocks of chocolate require chopping into smaller, uniform pieces for even melting, which works well but adds prep time. Chips or morsels are convenient in size but are typically formulated to hold their shape when baked, so they may contain stabilizers that make them difficult to temper. 

Couverture discs are designed specifically for tempering; their uniform shape and high cocoa butter content allow for easy melting and consistent results. 

INGREDIENTS & SUPPLIES YOU’LL NEED

• Couverture chocolate: Choose dark, milk, white, or another based on your recipe.
• Double boiler or bain-marie to ensure gentle, even heating
• Thermometer (digital or infrared)
• Spatula and bowls
• (Optional) Marble slab or cooling surface for professional hand-tempering techniques

HOW TO TEMPER CHOCOLATE: STEP-BY-STEP INSTRUCTIONS

There are several methods to temper chocolate, but we’ll focus on the most reliable techniques for consistent results: the seeding method and the tabling method.

THE SEEDING METHOD (BEGINNER FRIENDLY)

1. MELT THE CHOCOLATE

• Chop your couverture chocolate finely.
• Place two-thirds of it in a heatproof bowl over a pot of simmering water. Ensure no water or steam touches the chocolate.
• Heat the chocolate to the appropriate temperature:
  • Dark: 120°F (49°C)
  • Milk: 115°F (46°C)
  • White: 110°F (43°C)

2. COOL THE CHOCOLATE

• Remove from heat and stir in the remaining one-third of unmelted chocolate (the "seed").
• Stir continuously until the chocolate cools to the working temperature:
  • Dark: 88–90°F (31–32°C)
  • Milk: 86–88°F (30–31°C)
  • White: 84–86°F (29–30°C)

3. REHEAT SLIGHTLY

• If needed, gently warm the chocolate to maintain its working temperature without exceeding it.

4. TEST YOUR TEMPER

• Dip a knife or spoon into the chocolate and let it set for a few minutes at room temperature. Properly tempered chocolate will set evenly with a glossy finish.

THE TABLING METHOD (ADVANCED)

1. MELT THE CHOCOLATE

• Follow the same initial melting process as the seeding method.

2. COOL ON A MARBLE SURFACE

• Pour two-thirds of the melted chocolate onto a cool marble slab. Use a spatula to spread and fold it repeatedly until it reaches the cooling temperature.

3. REINTEGRATE

• Scrape the cooled chocolate back into the remaining melted chocolate and mix thoroughly.

COMMON CHOCOLATE TEMPERING MISTAKES TO AVOID

Regardless of the method you choose, some of the most common tempering problems arise due to: 

• Overheating: Heating chocolate beyond its temperature can cause it to scorch, so constantly monitor it with a thermometer.
• Moisture contamination: Even a drop of water can seize chocolate and turn it grainy, so keep your tools and workspace dry.
• Inconsistent temperatures: Work in a cool, humidity-controlled environment for the best results.
• Skipping the test: Always test your temper before using the chocolate for dipping or molding.

ADDITIONAL TIPS FOR PROFESSIONAL RESULTS

Our chocolatiers swear by these tips:

• Work in batches: If tempering large quantities, temper only what you can use within 15-20 minutes.
• Use molds: Silicone molds are the key to clean shapes and easy releases for decorations.
• Store properly: Store tempered chocolate in a cool, dry place, but avoid refrigeration because it can cause blooming.

DISCOVER CACAO NOEL: YOUR FIRST CHOICE IN CHOCOLATE

Tempering chocolate can seem daunting, but with the proper techniques and high-quality ingredients, anyone can achieve professional results. 

If you’d like to enhance your tempering skills, try using Cacao Noel’s couverture chocolate. Sourced globally and crafted to meet the highest standards of chocolatiers, its consistent quality and rich flavors make it a top choice for professionals. 

View our full catalog of couverture and other chocolate products here.