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Published 2012

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Tempering Temperature Guide

Chocolate type	Melting	Cooling	Tempered**
Dark	50–55°C	28–29°C	31–32°C
Milk	45–50°C*	27–28°C	30–31°C
White	45–50°C*	26–27°C	29–30°C

* Never heat milk or white chocolate to more than 50°C, otherwise you will denature the casein (milk proteins) that these chocolates contain. There will be grainy particles of caramelised sugar in the melted chocolate and you will not get a smooth finish.

** Tempered chocolate must be kept at these temperatures while you are working with it.

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Tempering

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