Tempering Chocolate

Never worry about tempering chocolate wrong again using this recipe.  


Tempering consists of heating the chocolate to a specific temperature as a result of which the cocoa butter it contains is brought to the most stable crystalline form resulting in hard, shiny chocolate. 
Chocolate melts best at temperatures between 104°F - 113°F (40°- 45°C). 
This is the perfect temperature to begin tempering.


Grate or chop the desired amount of chocolate. 
Place two-thirds of the chocolate in a pan cover with plastic wrap and heat @ 113°F (45°C) in an Alto-Shaam oven or warmer. 
Tip can be done the night before and finished in the morning. 
Chocolate should reach 110°–113°F (43°- 45°C). 
Cool to 95°–100°F (35°- 38°C). 
Add the remaining chocolate to the pan, stirring until melted. 
Work the molten chocolate on a heat-absorbing surface, such as a marble slab the chocolate will cool to about 81 °F (27 °C). 
Then heat chocolate to 88 °F (31 °C) 
The chocolate is now ready to be used for molding candies, coating, or dipping.

view a video of procedure

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