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Chantal Coady

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Appears in
Rococo: Mastering The Art Of Chocolate
Rococo

By Chantal Coady

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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