• Tempering chocolate gives your candy a smooth, glossy coating with a snap to it and prevents unsightly chocolate bloom.

Rules, Tips & Tricks:

• Use baking chocolate in bars or couverture, do not use chocolate chips as they contain ingredients that hinder the ability to properly temper the chocolate. Do not use candy melts or almond bark.
• Make sure all your tools are clean and dry. Any amount of water, even a few drops, will cause the chocolate to seize and become unusable.
• For best results, work on a cool (65 to 72oF), dry day (under 40 to 50% is ideal.)
• Patience is key. Successful tempering is a slow process; do not try to rush it.

Temperatures:

Semi-Sweet & Bittersweet Chocolate:

• First Melt: 120 to 122^oF (49 to 50^oC)
• Cooling: 82 to 84^oF (28 to 29^oC)
• Working: 88 to 90^oF (31 to 32^oC)
• Setting: 60 to 70^oF (15.5 to 21^oC)

Milk & White Chocolate:

• First Melt: 115 to 117^oF (46 to 47^oC)
• Cooling: 80 to 82^oF (27 to 28^oC)
• Working: 86 to 88^oF (30 to 31^oC)
• Setting: 60 to 70^oF (15.5 to 21^oC)

Method:

• Grate or chop the desired amount of chocolate.
• Note: Make sure if you chop the chocolate, that you chop it fine, otherwise the seeding chocolate will not fully melt when it is added.
• Place two thirds of the chocolate in the top pan of a double boiler. Heat over gently simmering water, stirring constantly, until chocolate reaches the first melt temperature.
• Remove the chocolate from the heat and add the remaining one third chocolate (seeding chocolate) to the melted chocolate in 3 to 4 additions, stirring after each addition until melted.
• Monitor the temperature of the chocolate until it reaches the cooling temperature.
• Return to the heat and bring the chocolate up to the working temperature.
• Remove from heat and use the tempered chocolate as desired, working quickly and returning to the heat as necessary to maintain the working temperature.
• Properly tempered chocolate will set in 3 to 5 minutes for thinner coatings or 5 to 10 minutes for thicker coatings.