Basic Tempering Process

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Published 2011

Heat the chocolate above 110°F/43.3°C to melt out any existing crystals.
Agitate the chocolate to begin the cooling process. This will cause both stable and unstable crystals to form.
Rewarm the chocolate to the ideal working temperature to melt out the unstable crystals and start the multiplying of the stable crystals.
Test to ensure that the chocolate is tempered. To test, dip a piece of paper or the edge of a scraper into the chocolate and let it sit. If the chocolate is tempered correctly, the chocolate will start to set evenly throughout within a minute. If the test shows any fat bloom or spots, the crystals are not evenly distributed. If the chocolate does not set during the test, the chocolate is not in temper. Milk and white chocolates will take a bit longer than dark chocolate to set up because of the added ingredients.
Maintain the chocolate at the ideal working temperature, stirring occasionally to redistribute the crystals.

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