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Tips on How to Temper Chocolate Perfectly

There is no doubt that chocolate is one of the most popular and loved food items all across the globe. Chocolate is also used as an ingredient in many recipes for the preparation of food items such as cakes, brownies, smoothies, cookies etc. The sweet and fulfilling flavour profile of chocolate makes it a favourite choice of ingredient in most recipes.

Chocolate is also used as a coating for decorating cakes with interesting shapes such as a chocolate dome. It is also used to dip various food items such as strawberries, cookies, pretzels etc. to create a coating of chocolate on them.  Chocolate tempering is the process which gives chocolate a glossy coating that is so appealing and loved by all. The process of tempering can seem like a daunting task to perform but it can be a fairly simple process if the given steps are followed precisely.

What is Tempering in Chocolate

Tempering of chocolate creates a smooth, shiny and firm texture of chocolate that doesn’t fall apart at room temperature. Tempering in chocolate alters the crystalline structure of the cocoa butter to give the chocolate its signature firm and snappy texture. If chocolate is not tempered before coating, the coating will turn out to be dull and it will easily melt at room temperature.

Tempering of chocolate also avoids the process of blooming where a white layer is formed on the surface of the chocolate. This happens when the cocoa butter present in the chocolate melts and starts separating from the other ingredients. Here’s a look at the steps on how to temper chocolate correctly.

How to Temper Chocolate Correctly

The process of tempering involves heating, cooling and re-heating chocolate to create the desired texture. To temper chocolate precisely, you’ll need a thermometer since temperature plays an important role in this process. You’ll also need a saucepan and a glass bowl to carry out the tempering process.

Fabelle Specialty Application Chocolate 67% Madagascar Chocolate will be our choice of dark chocolate. This Fabelle chocolate is made from 67% Madagascar Island cocoa which is aromatic and flavourful. There are 2 methods to temper chocolate, namely Seeding Method and Microwave Method.

Seeding Method of Tempering Chocolate

  • Take 500g of Fabelle Specialty Application Chocolate and chop it finely. This will allow the chocolate to melt evenly
  • Then take a saucepan and add about 1 inch of water to it, and bring the water to simmer. Place the glass bowl on top of the saucepan. This will be our setup for tempering chocolate.
  • Take 2/3rd of the finely chopped chocolate and add it to the glass bowl, let the chocolate melt and keep stirring it continuously till the temperature on the thermometer displays 46.1 degrees Celsius. The temperature of the melting chocolate should not cross the mark of 48 degrees Celsius.
  • Once the temperature of the melted chocolate reaches 46.1 degrees Celsius, remove the chocolate from the saucepan. Now, add the remaining amount of chocolate to the mix to cool it down. Keep stirring the chocolate till the temperature drops to 28.9 degrees Celsius.
  • The temperature may take some time to fall to the desired range, keep stirring the chocolate till the temperature drops.
  • Place the chocolate again on the saucepan to re-heat. This time the chocolate will be re-heated for a few seconds till the temperature reaches 31.7 degrees Celsius. This is the temperature where the tempered chocolate becomes ready to use.

      Microwave Method of Tempering Chocolate

      • Take 2/3rd of the chocolate in a microwave-safe bowl and melt the chocolate for about 1 min on medium heat.
      • Keep heating the chocolate in intervals of 1 min and in between each turn keep stirring the chocolate. The temperature of the chocolate should always stay in the range of 37.8 and 40.6 degrees Celsius. 
      • Also, keep adding the remaining 1/3rd of the chocolate in every turn. The chocolate will be tempered once it reaches the temperature of around 30 degrees Celsius when removed from the microwave.
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