Chocolate – Tempering

The desired results in tempering chocolate are gloss, hardness, a good snap, a smooth mouth feel and a longer shelf life. We use what is known as the ‘seed’ method of tempering chocolate; this a fast, easy and consistent method.

To temper chocolate, set aside one-third of the chocolate and cut it into 3 cm (1 inch) chunks. Chop the remaining chocolate finely and melt it to 40-45°C (104-113°F). Transfer the melted chocolate to a clean bowl, add the chocolate chunks and stir with a spatula until the chocolate cools to 28°C (82°F). If any unmelted chunks remain, remove them. Over a warm water bath, bring the chocolate back to 32°C (90°F). The chocolate is now tempered and ready for use.