Troubleshooting for Tempering Chocolate

If the chocolate becomes too cold, lumps may occur. If this happens, use an immersion blender to remove the lumps. The blade will break up the lumps, and the friction of the immersion blender may warm the chocolate and bring it to the right temperature. Gently stir and check for any remaining lumps. Never stir too briskly, as this can cause air bubbles to form. These air bubbles contain moisture that is harmful to the chocolate. Too much stirring will also cause the chocolate to become too thick. Milk and white chocolates are especially vulnerable to this problem, because they contain milk powder and more sugar, which absorb more moisture.