Chocolate Tempering

Dany Ludvíková
Mar 12
3 min read

Tempering chocolate is a fundamental technique in the art of confectionery. By stabilising the cocoa butter crystals within the chocolate, tempering ensures a flawless, glossy finish, a smooth texture, and the characteristic snap that defines high-quality chocolate.

Properly tempered chocolate also resists bloom—white streaks caused by fat or sugar crystallization—and has a longer shelf life. Although tempering requires precision and practice, it is an essential skill for creating professional-grade chocolate creations.

What Is Chocolate Tempering?

Tempering is the process of carefully heating, cooling, and reheating chocolate to encourage the formation of stable beta crystals in the cocoa butter. This crystal structure is crucial for:

A Polished Appearance: Properly tempered chocolate has a mirror-like shine.
A Clean Break: Chocolate snaps crisply when broken.
Stability: Tempered chocolate resists blooming and maintains its texture over time.

This technique is key for making moulded chocolates, decorations, and enrobed confections.

How to Identify Properly Tempered Chocolate

To check if the chocolate is tempered, perform a spatula test. Dip a clean spatula or knife into the chocolate and let it sit at room temperature for a few seconds. Properly tempered chocolate will harden quickly, maintain a shiny surface, and feel firm.

The tempering process is likely incorrect if the chocolate appears dull, streaked or takes too long to set. Adjust the temperature or stirring method to resolve these issues.

Methods for Tempering Chocolate

Seeding Method

The seeding method is one of the most reliable and accessible tempering techniques. It requires minimal equipment and is particularly useful for small-scale production and beginners.

Melting: Melt two-thirds of the chocolate in a double boiler, heating it to 45–50°C for dark chocolate or 40–45°C for milk and white chocolate. Avoid water contact, as even a small amount can ruin the chocolate.

Cooling: Add the remaining one-third of chopped tempered chocolate to the melted mixture. Stir continuously until the temperature drops to 27–28°C for dark chocolate or 26–27°C for milk and white chocolate.

Reheating: Gently warm the chocolate to its working temperature—31–32°C for dark chocolate or 28–30°C for milk and white chocolate. This ensures the chocolate is ready for use while maintaining its tempered state.

Tabling Method

The tabling method is a classic technique favoured by professional chocolatiers for its precision, although it requires more skill and a marble surface.

Melting: Heat the chocolate to 45–50°C for dark chocolate or 40–45°C for milk and white chocolate.

Cooling on Marble: Pour two-thirds of the melted chocolate onto a cool marble slab. Use a spatula to spread, fold, and cool the chocolate until it reaches 27–28°C (26–27°C for milk and white chocolate).

Reincorporating: Transfer the cooled chocolate back into the remaining one-third and mix thoroughly until the working temperature is achieved.

Temperature Guidelines for Tempering

Each type of chocolate requires precise temperature control to achieve proper tempering. Deviating from these ranges can result in dull, grainy, or unstable chocolate. The table below outlines the ideal temperature ranges:

Chocolate Type	Melting Temp (°C)	Cooling Temp (°C)	Working Temp (°C)
Dark Chocolate	45–50	27–28	31–32
Milk Chocolate	40–45	26–27	28–30
White Chocolate	40–45	26–27	28–30

Applications of Tempered Chocolate

Tempered chocolate is versatile and essential for many professional confectionery projects:

Chocolate Writing: Use tempered chocolate in a piping bag to create detailed designs or lettering. Once set, these decorations can be added to cakes and desserts.

Moulding and Shaping: Pour tempered chocolate into silicone or hard plastic moulds to craft pralines or other detailed shapes. Alternatively, spread chocolate on parchment paper and cut it into unique designs.

Coating and Dipping: Tempered chocolate creates a shiny, crisp coating for truffles, fruits, and cookies, enhancing both appearance and flavour.

Storing Tempered Chocolate

To preserve the quality and properties of tempered chocolate, follow these guidelines:

Temperature: Store chocolate in a cool, dry place at 15–18°C.
Humidity: Keep humidity below 50% to prevent moisture from affecting the texture.
Packaging: Use airtight containers or food-safe wraps to protect the chocolate from air, odours, and contaminants.

Properly stored tempered chocolate can maintain its quality for several months, making it ideal for long-term use in professional settings.

Tempering chocolate is a skill that combines art and science. With practice and attention to detail, chocolatiers can create stunning confections as visually impressive as delicious. Mastering this technique unlocks endless possibilities for creativity and excellence in chocolate craftsmanship.