Tempering Chocolate


  • 1¼ lbs dark chocolate, chopped & divided
  • 2-3 squares of dark chocolate, as needed for “seed”


  • meat thermometer
  • double boiler


  1. Place 1 lb of the chopped chocolate into a stainless steel bowl that will fit over a pot filled with 1" of water without touching the water
  2. Start the water to simmer
  3. Melt the chocolate, heating until the temperature reaches 120º (110º for milk chocolate and white chocolate), using a digital meat thermometer
  4. Remove from heat and add remaining ¼ lb chocolate (called “seed”)  
  5. Stir constantly until the temperature reaches 89º (84º - 87º for milk and white chocolate). If the ¼ lb of chopped chocolate was not sufficient for dropping the temperature, add a couple of the extra dark chocolate squares, and stir until you achieve the correct temperature
  6. Once at 89º, remove any unmelted seed
  7. To check the temper, dip a spoon into chocolate and allow it to sit for a few minutes. If it hardens and looks smooth and satiny and has no streaks, it is in temper
  8. Keep at 89º until use, by frequently placing back over simmering water for seconds at a time, then removing

Note:  It is best to temper chocolate in a room temperature around 68º – 70º