How to temper chocolate

How to temper chocolate

How to temper chocolate

If you love chocolate, then you know that the key to achieving perfect chocolate-dom is tempering. Tempering chocolate is a process of heating and cooling it that helps to create a smooth, glossy texture and a nice snap when you break off a piece. Here's how to do it!

1. Start with high-quality chocolate that you'll use for the entire recipe

Chopped dark chocolate

When it comes to tempering and molding chocolate, not just any chocolate will do. It is important to choose chocolate with a high cocoa content for a smooth, glossy finish and clean snap. In addition to the cocoa content, the type of cocoa bean and the chocolate maker's process can also affect the chocolate's quality and performance during tempering.

Look for chocolate that is labeled as single origin and made with traditional techniques like stone grinding, as these indicate a higher level of care in the chocolate making process. Of course, taste should also be taken into consideration - selecting chocolate that you personally enjoy will make the tempering and molding process all the more enjoyable. So don't settle for low quality chocolate - take the time to find one that meets your standards in both taste and performance.

2. Chop the chocolate into small pieces so it will melt more quickly

Chopped white and dark chocolate

When it comes to chocolate, smaller pieces equal faster melting. This is because the surface area increases with smaller pieces, allowing more heat to come into contact with the chocolate. This will not only speed up the process, but also ensure that your chocolate melts smoothly and evenly without any stubborn lumps.

3. Place the chocolate in a bowl that's been set over a pot of simmering water (make sure the bowl doesn't touch the water)

 Double boiler with chocolate

If you want to melt chocolate, one of the easiest and safest methods is to use a double boiler. First, fill a pot with a small amount of water and bring it to a simmer. Next, place your chocolate in a metal or heatproof glass bowl and set it over the pot, making sure that the bottom of the bowl does not touch the water. The steam from the simmering water will gently heat the chocolate, allowing it to melt slowly and evenly without burning.

As an alternative, you can also use the microwave to melt chocolate, but be sure to do so in short increments and stir frequently to avoid burning. Using a double boiler ensures that your chocolate melts smoothly without any unnecessary risks.

4. Stir the chocolate constantly until it has melted completely and is smooth

When chocolate is melting, it's important to stir it constantly in order to evenly distribute heat and prevent any burnt or lumpy patches. This method also helps the chocolate reach a smooth, fluid consistency. It can be tempting to just leave the chocolate alone and let it melt on its own, but this can often result in an uneven texture or undesirable taste.

So next time you're melting chocolate, keep that spoon or spatula moving until all those delicious chocolate chunks have completely dissolved into a silky-smooth liquid. Your end result will be worth the extra effort!

5. Remove from heat and let cool slightly before using

Melted chocolate

When cooking with chocolate, it is important to let it cool slightly before using it in any recipe. If chocolate is added while still hot, the texture of the finished product will be compromised and it may not set properly. Additionally, chocolate can easily burn if added to a hot mixture.

To avoid these pitfalls, simply remove the chocolate from heat and let it cool for a few minutes before incorporating it into your recipe. You'll be left with a smooth, delicious end result that everyone will enjoy. Don't forget this important step when working with chocolate in the kitchen!  

Use the tempered chocolate!

Tempering chocolate is an essential step in the chocolate making process. By following these simple steps and using a thermometer, you can ensure that your chocolate has the perfect snap, gloss, and sheen. Once you’ve tempered your chocolate, it’s time to start creating some beautiful confections!

We have plenty of recipes for you to try out so you can show off your newly tempered chocolate skills. From heart chocolate molds to bunny molds, we have something for everyone. So what are you waiting for? Get tempering!

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