The Art of Chocolate Tempering
Tempering chocolate is one of those quiet, essential skills that separates good confections from truly exceptional ones. It’s the process that gives chocolate its glossy finish, satisfying snap, and smooth melt-in-your-mouth texture. Whether you’re dipping, molding, or enrobing, mastering tempering is key to creating chocolates that look beautiful and taste even better.
At Six Degrees Chocolates, we don’t just temper chocolate—we respect it. It’s a moment of precision and patience, where science meets artistry and every degree matters.
What Is Chocolate Tempering?
Tempering is the controlled process of melting and cooling chocolate to encourage the formation of stable cocoa butter crystals—specifically the coveted Form V beta crystals. These crystals give chocolate its ideal structure: shiny, firm, and resistant to bloom (those dull, gray streaks that appear when chocolate isn’t properly tempered).
Without tempering, chocolate can turn grainy, streaky, or soft. With tempering, it becomes a canvas for flavor and texture.
Why Tempering Matters
- Glossy finish
- Clean snap
- Smooth texture
- Shelf stability
Tempering Temperatures by Chocolate Type
Dark Chocolate
- Melt: 115–120°F
- Cool: 82–84°F
- Work: 88–90°F
Milk Chocolate
- Melt: 110–115°F
- Cool: 80–82°F
- Work: 84–86°F
White Chocolate
- Melt: 105–110°F
- Cool: 78–80°F
- Work: 82–84°F
Tip: Always use a reliable thermometer and avoid moisture—just a drop of water can cause chocolate to seize.
Methods of Tempering
1. Seeding Method
- Melt 2/3 of your chocolate to the appropriate temperature.
- Add the remaining 1/3 (finely chopped) and stir continuously to cool and seed the mixture.
- Reheat gently to reach the working temperature.
2. Tabling Method
- Pour melted chocolate onto a cool marble slab.
- Spread and scrape until it thickens and cools.
- Return it to the bowl and gently reheat to working temperature.
3. Microwave Method
- Melt chocolate in short bursts at 50% power, stirring often.
- Add seed chocolate and stir until smooth and cooled to working temperature.
Tips for Perfect Tempering
- Use high-quality couverture chocolate with a high cocoa butter content.
- Keep all tools dry—water causes chocolate to seize.
- Stir constantly during cooling to encourage crystal formation.
- Test temper by dipping a spoon or spatula—if it sets quickly with a glossy finish and firm snap, you’ve nailed it.
What We’ve Learned
Tempering isn’t just a technical step—it’s a ritual. It’s where patience meets precision, and where the magic of chocolate truly begins. At Six Degrees Chocolates, we temper every batch with care, knowing that the final result isn’t just about shine—it’s about the experience it creates.
Whether you’re a home chocolatier or simply curious about the craft, understanding tempering opens the door to deeper appreciation. It’s one of the quiet arts that makes chocolate extraordinary.
Thanks for diving into the details with me.
—Mike
Founder, Six Degrees Chocolates