Tempering Methods

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Published 2004

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Temperatures for Tempering Different Kinds of Chocolate

The ideal temperatures for preparing milk and white chocolates depend on the formulation of the particular chocolate, and are best obtained from the manufacturer. This chart gives figures generally used in the chocolate industry.

Kind of Chocolate	Melting Temperature	Cooling Temperature	Tempering Range
Dark	113–122°F/45–50°C	82–84°F/28–29°C	88–90°F/31–32°C
Milk	104–113°F/40–45°C	80–82°F/27–28°C	86–88°F/30–31°C
White	104°F/40°C	74–76°F/24–25°C	80–82°F/27–28°C

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Tempered Chocolate for Coating and Molding

Tempering Chocolate

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