Direct Method Oven Procedure

1. Place the chocolate to be tempered in an ovenproof container.
2. Place in the oven and leave for 12 hours, until the chocolate is melted.

Milk chocolate: 86°–88°F/30.0°–31.1°C

White chocolate: 84°–86°F/28.8°–30.0°C

Dark chocolate: 88°–90°F/31.1°– 32.2 &C

Advantages: The chocolate will be heated from all sides, at a low temperature in a controlled environment. This provides a better melting environment than melting on a stovetop, where the chocolate is heated only from the bottom, or in the microwave, where the heat comes from the middle and the rim of the bowl stays cold.

Disadvantages: If the oven is used for baking, there may be some residual steam inside, which can form condensed water on the chocolate and will change the consistency and smoothness. If the chocolate is warmed in a metal bowl and the bowl is only half full, the bowl will absorb and store an excessive amount of heat, resulting in chocolate that is too warm.