How to Temper Chocolate

Hey there, chocolate lovers! Welcome to Lynn's Cake, Candy, and Chocolate Supplies. Today, we're diving into the delightful world of chocolate tempering. Whether you're a baking pro or just starting out, mastering this technique is key to creating stunning, delicious chocolate treats when using Real Chocolate. Let's get started!

What is Chocolate Tempering?

In a nutshell chocolate tempering is the process of heating and cooling chocolate to stabilize it for making candies and confections. It gives chocolate a smooth, glossy finish, that perfect 'snap', and prevents it from melting too easily in your hands.

Why Temper Chocolate?

Tempering is all about the crystals. Cocoa butter, a key component of chocolate, can crystallize in different forms. By tempering, we ensure that the chocolate sets into the most stable crystal form, giving it all those qualities we love in a good chocolate bar.

Step-by-Step Guide to Tempering Chocolate:

  1. Choose Your Chocolate: Start with high-quality chocolate. At Lynn's, we offer a selection of real chocolates that need require tempering like Callebaut Chocolate.
  2. Melting: Gently melt your chocolate. You can use a microwave in short bursts stirring frequently to melt. Aim for about 110°F (43°C) for dark chocolate and slightly lower for milk or white chocolate.
  3. Cooling Down: Once melted, cool the chocolate down to about 81°F (27°C) by adding unmelted chocolate pieces or simply allow this process to happen naturally as the chocolate cools. This initiates the formation of stable crystals.
  4. Reheating: Finally, reheat the chocolate to 88-90°F (31-32°C) for dark chocolate or 86-88°F (30-31°C) for milk and white chocolate. This melts any unstable crystals, leaving only the stable ones.
  5. Maintain Temperature: Keep the chocolate at this temperature while working with it. If it rises too much the crystals you worked so hard to create will break down, and you will have to start over again. 

Testing Your Temper:
Do a quick test by spreading a small amount on parchment paper. If it sets quickly and is shiny and smooth, you've nailed it!

Tips and Tricks:

  • Always keep your work area dry - water is chocolate's enemy!
  • Use a chocolate thermometer to accurately measure the temperature.
  • Practice makes perfect. Don't get discouraged if your first few attempts aren't perfect.


Tempering chocolate might seem a bit daunting at first, but with patience and practice, you'll get the hang of it. And the rewards are sweet! For all your chocolate-making needs, from high-quality real chocolate to essential chocolate making tools Lynn's has you covered. Happy chocolate making!

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