Top 6 tempering chocolate methods everyone should know

27-05-2023

Tempering chocolate is a crucial skill in the world of baking and confectionery. It involves carefully manipulating the temperature of chocolate to achieve a stable crystalline structure, resulting in a smooth, glossy finish and the perfect texture. Whether you're making chocolate truffles, coating fruits, or creating decorative chocolate pieces, knowing how to temper chocolate is essential for professional-looking and delicious treats. In this blog, we will explore the top six tempering methods that every baker and chocolate enthusiast should know. By mastering these techniques, you'll be able to elevate your chocolate creations and impress family and friends with your skills.

What is Tempering Chocolate and Why is it Important?

Tempering chocolate is a precise technique that involves pre-crystallizing cocoa butter, which is essential for achieving a perfect final product with a hard snap and a glossy finish. Renowned chocolate brands like Callebaut, Veliche, and Van Houten are highly recommended for tempering due to their excellent moldability and optimal cocoa butter content. While tempering chocolate may seem daunting, it is a skill that chocolatiers worldwide have mastered over time. By following the correct tempering methods and using quality chocolates, you can confidently create beautifully tempered chocolate creations with remarkable texture, shine, and flavor.

Tempering chocolate is a crucial step in chocolate-making that offers several important benefits. Here are the reasons why tempering chocolate is important:

Achieving the Right Texture: Tempering ensures that the chocolate has a smooth and velvety texture, allowing it to melt evenly in the mouth. Properly tempered chocolate has a firm and snappy consistency, adding to the overall enjoyment of the eating experience.
Glossy Finish: Tempered chocolate has a glossy appearance that is visually appealing. It creates an attractive sheen on chocolate bars, truffles, or other confections, making them look professional and enticing.
Stable Structure: Tempering chocolate helps in creating a stable crystal structure within the cocoa butter. This structure prevents the chocolate from developing unwanted fat bloom or sugar bloom, which are characterized by a dull, mottled appearance on the surface.
Longer Shelf Life: Properly tempered chocolate has a longer shelf life compared to untempered chocolate. The stable crystal structure inhibits the formation of fat bloom, which can cause the chocolate to become rancid or have an off-flavor over time.
Suitable for Molding and Dipping: Tempered chocolate is ideal for various applications, such as molding into chocolate shapes or dipping fruits, nuts, or other confections. The tempered chocolate sets quickly and evenly, ensuring a smooth and professional-looking finish.
Enhanced Flavor: Tempered chocolate has a more pronounced and balanced flavor profile. The tempering process allows the cocoa butter and other components in the chocolate to align properly, resulting in a more intense and well-rounded taste.
Improved Workability: Properly tempered chocolate becomes more workable and easier to handle, allowing for the creation of various confections such as bonbons, hollow figures, chocolate decorations, and more.

By tempering chocolate, you can elevate the quality, appearance, and taste of your chocolate creations. It ensures that the chocolate retains its desirable characteristics, providing a delightful sensory experience for both the eyes and the palate.

Mastering the Art of Tempering Chocolate: 6 Methods for Perfectly Tempered Couverture

As a chocolatier, mastering the art of tempering chocolate is crucial for achieving perfectly tempered couverture. With these six tried-and-tested methods at your disposal, you can confidently create exquisite chocolate creations. Whether you prefer the simplicity of the seeding method, the precision of a tempering machine, or the traditional approach of marble tempering, there's a technique suited to your needs. Elevate your chocolatier skills and unlock the potential of couverture chocolate with these reliable tempering methods.

Tempering with Chocolate Chip & Melter
Tempering with Chocolate & Double Boiler
Tempering Chocolate in the Microwave
Tempering Chocolate with Cocoa Butter
Tempering Chocolate with Tempering Machine
Tempering Chocolate on Marble or Table Top

Tempering with Chocolate Chip & Melter

Tempering chocolate using the seeding method is a fast, easy, and efficient technique. By adding small amounts of un-melted chocolate chips to melted chocolate, you can achieve optimal results. Follow these steps to temper chocolate chips using a chocolate melter, ensuring a smooth and glossy finish for your chocolate creations.

Begin by melting chocolate at 40 degrees Celsius in a chocolate melter.
Reduce the melter temperature to 32 degrees Celsius and gradually add small amounts of chocolate chips to the melted chocolate, stirring continuously.
Adjust the temperature as needed if the chips melt too quickly or too slowly.
For dark chocolate, maintain a temperature of around 31-32 degrees Celsius, for milk chocolate it should be 31 degrees Celsius, and for white chocolate it should be 29 degrees Celsius.
Stir until the mixture is smooth and lump-free, and then allow it to cool down to achieve a glossy consistency.
To check if the chocolate is properly tempered, take a bit on a pallet knife and observe if crystallized chocolate forms on the knife after a few minutes.

To test if the chocolate has been properly melted, use a palette knife to take a small amount of the melted chocolate and let it sit for a few minutes. If it has been tempered correctly, the chocolate will crystallize and form a smooth and glossy consistency on the knife, indicating successful tempering.

For further reference take a look at this tempering chocolate video by Callebaut

Tempering with Chocolate & Double Boiler

The double boiler method offers a variation of the seeding technique mentioned earlier. It involves using a double boiler instead of a melter, distinguishing it from the previous method. To temper chocolate using this approach, gather chocolate chips or finely chopped chocolate, a boiler, and water. Follow the provided steps to achieve perfectly tempered chocolate.

Fill the bottom part of the double boiler with water, ensuring it reaches about one-third of the way up. Bring the water to a boil.
Place a bowl containing chocolate chips or finely chopped chocolate on top of the double boiler, making sure it fits without touching the water. Opt for a tempered glass bowl for temperature resilience.
Stir the chocolate continuously as it melts from the steam generated by the boiling water. The chocolate will gradually melt, following the temperature requirements of the previous method.
Once the chocolate is smooth and free from any granules, remove the bowl from the heat. Allow it to cool down, and it will reach the desired consistency for use.

This is a convenient method for tempering couverture chocolate if you don't have a chocolate melter. It offers a perfect consistency and quick melting process, ensuring desirable results.

Tempering Chocolate in the Microwave

When it comes to tempering a small batch of couverture chocolate, the microwave method is unbeatable. It offers the fastest and most effective way to achieve perfect results. Many people wonder how to temper chocolate in the microwave, and the steps are straightforward:

Place the chocolate chips in a microwave-safe bowl and heat them in the microwave for about thirty seconds at 800-1,000 W.
Remember to use full power but heat the chocolate in short bursts of time to avoid overheating.
Take out the bowl and stir the semi-melted chocolate vigorously to mix it thoroughly.
Repeat the process of microwaving and stirring for a few minutes until the chocolate is fully melted and smooth.
Stirring is crucial as it helps melt any remaining chocolate chips and ensures a consistent texture.
If there are still large lumps present, microwave the chocolate for a few more seconds and stir again.
Once the chocolate feels slightly lumpy but without visible granules, continue stirring to remove any remaining lumps.
Avoid reheating the chocolate in the microwave at this point.
You can determine if the chocolate is properly tempered by checking if it has reached the recommended tempering chocolate temperatures mentioned earlier.
By following these steps, you can effectively temper chocolate using a microwave, resulting in a smooth and glossy texture for your culinary creations.

Using a pallet knife, you can scoop up a small amount of chocolate to test its readiness. Allow the chocolate on the knife to sit at room temperature for a minute. If the tempering process was successful, the chocolate will harden and form a crystallized texture.

You could also refer to this tempering chocolate video by Callebaut.

Tempering Chocolate with Cocoa Butter

One of the most preferred methods for tempering chocolate is using Mycryo Cocoa Butter, favored by chocolatiers for its simplicity, ease, and consistent results. The recommended ratio is 1 kg of chocolate to 10 grams of cocoa butter (approximately 1%). Follow the steps below to temper chocolate with cocoa butter:

Melt the chocolate in a melter until all the granules are completely dissolved.
Measure the desired amount of Mycryo Cocoa Butter and add it to the melted chocolate while the temperature reaches 34 degrees Celsius.
Stir the mixture until the chocolate achieves a shiny and glossy texture, indicating it is properly tempered.
Verify the temperature of the chocolate, ensuring it reaches 31-32 degrees Celsius for dark chocolate and 29 degrees Celsius for white chocolate. To double-check readiness, perform a test using a pallet knife.

The science behind this method lies in the fact that pure cocoa butter naturally contains the stable butter crystals necessary for chocolate tempering. The crucial aspect of this technique is using the correct amount of cocoa butter. By adding the right amount, you can achieve beautifully glossy chocolate products. Insufficient cocoa butter can result in slow hardening, a dull grayish color, and fat bloom on the chocolate.

For further reference take a look at this tempering chocolate video by Callebaut

Tempering Chocolate with Tempering Machine

Using a tempering machine can be a great advantage for chefs dealing with large quantities of chocolate. With minimal effort, the machine handles the tempering process, requiring only careful temperature control.

Melt the chocolate in the machine at 45 degrees Celsius.
Lower the temperature to 31-32 degrees Celsius for dark chocolate and 29 degrees Celsius for white chocolate. Add the chocolate chips, which should be kept at 18-20 degrees Celsius.
The machine's wheel movement facilitates the incorporation of the chips into the melted chocolate, resulting in perfectly tempered chocolate.

To check the completion of your chocolate tempering job, simply take a small amount of chocolate on a pallet knife and perform a test. Allow the chocolate on the knife to sit at room temperature for a moment, and observe its results. If the chocolate has properly tempered, it should become firm and have a crystallized texture.

You could also refer to this tempering chocolate video by Callebaut

Tempering Chocolate on Marble or Table Top

To achieve optimal chocolate tempering on a marble surface, precise control of time, temperature, and movement is essential. Although this method requires additional effort, the exceptional results make it worthwhile.

Begin by melting the chocolate at a temperature of 45 degrees Celsius, followed by lowering the melter's temperature to 27 degrees Celsius. Prior to pouring the chocolate onto the tabletop, increase the temperature slightly to approximately 30 degrees Celsius.
Retain a portion of melted chocolate in the melter, refraining from pouring it all at once. Pour approximately one-third of the chocolate onto the tabletop and diligently rotate it using a chocolate scraper. This constant motion is crucial as it reintroduces crystallization, compensating for the crystal loss during melting.
Once the chocolate achieves the desired fluidity, combine it with the remaining chocolate in the melter, completing the tempering process.

Choose any of the listed tempering chocolate methods, execute it accurately, and enjoy the desired outcome of perfectly tempered chocolate for your delightful creations.

For further reference take a look at this tempering chocolate video by Callebaut

Temperatures for Chocolates for 6 Tempering Chocolate Methods discussed above

Chocolate	Melting Temperature	Finishing Temperature
Dark	40 Degree Celsius	31 to 32 Degree Celsius
Milk	40 Degree Celsius	31 Degree Celsius
White	40 Degree Celsius	29 Degree Celsius

Thank you for taking the time to read our blog. We hope you found it informative and helpful in your quest for tempering chocolate. As mentioned, one of the key factors in achieving successful results is using a good variety of couverture chocolate. At Bakerykart, we pride ourselves on offering a wide selection of high-quality couverture chocolate at affordable prices.

With our extensive collection, you can find the perfect chocolate for your tempering needs. To ensure that your chocolate arrives in optimal condition, we take special care in packaging your orders. All deliveries are made using dry ice packaging, guaranteeing that your chocolate reaches you in the best possible state.

We are here to support you on your chocolate journey, providing not only top-notch couverture chocolate but also timely delivery of your supplies. Your satisfaction is our utmost priority, and we strive to be your reliable partner in all things chocolate.

If you have any questions or need further assistance regarding the tempering chocolate method, please don't hesitate to reach out. Simply leave a comment below, and we will be more than happy to provide the answers you seek.

Once again, we appreciate your time and interest in our blog. We look forward to hearing your feedback and learning how this article has contributed to your chocolate tempering endeavors.