Temper Chocolate Like a Pro Without the Fuss
Ever bitten into a chocolate treat and it just crumbles?
Or maybe you’ve seen that white, chalky film on a chocolate bar. That’s the sad result of chocolate that hasn’t been tempered right.
It is a common problem that can make your homemade candies look, lets face it, a little sad.
It’s not just about looks, it’s about the feel and the taste.
Un-tempered chocolate just doesn’t have that satisfying snap or that melt-in-your-mouth quality.
But what if you could get that professional-quality chocolate at home, every single time?
We’re here to tell you it’s totally doable. You can get that glossy finish and perfect texture.
Stick with us, and we’ll show you how to get chocolate just right, making your treats the star of any gathering.
What is Tempering and Why is it Important for Chocolate?

Tempering might sound like a fancy word, but it is really just about heating and cooling chocolate in a special way.
This is done so those tiny cocoa butter crystals inside arrange themselves just right.
See, cocoa butter can form different types of crystals when it cools. We’re after the stable kind, called beta crystals.
Why go through all this trouble?
Getting these crystals to line up is what gives tempered chocolate its strength and shine. A good temper is how you get that nice, hard snap when you break off a piece. Also that smooth feel as it melts in your mouth.
Good tempering stops that uncool white stuff, known as bloom, from showing up on your chocolate.
It keeps your chocolate looking pretty from the start.
So, yeah, tempering is a big deal if you want to make chocolates that look as good as they taste.
You do not have to be a fancy chef to temper chocolate. It is a simple thing you can do at home to make your treats much better.
Get this right and you are on your way to chocolate heaven, with treats that look and taste like a million bucks.
Understanding culinary techniques, like tempering chocolate, are just as important as decoding culinary abbreviations so that you understand the instructions.
What are the Different Types of Chocolate and Their Tempering Points?

Chocolate isn’t all the same. There’s dark, milk, and white, each one has its own personality.
Dark chocolate is a bit of a diva, needing to be heated to about 115-120°F, then cooled to around 88-90°F. This makes the crystals in dark chocolate just right.
Milk chocolate is a bit more chill, it likes to be heated to 110-115°F, and then it’s happy around 86-88°F.
White chocolate, because it has a different make up, is the most sensitive, needing only 105-110°F of heat and then cooling to 82-84°F.
Knowing these temperatures is super important.
Use a thermometer, it’s a lifesaver, or you’ll end up guessing and that does not always work out.
Get these temperatures right, and you are golden.
It’s like each chocolate has a secret code, and these temperatures crack it.
Get the code right, and your chocolate will behave exactly how you want. And you will get a lovely finish and texture.
Mess up these numbers, though, and it’s back to square one.
Step-by-Step Guide: Tempering Chocolate with the Seeding Method

Ready to try tempering? Great, lets do it!
The seeding method is a good way to start.
First, chop up your chocolate into small bits, this will help it melt evenly.
Now, heat about two-thirds of it gently, over a double boiler or even carefully in the microwave, make sure it does not burn.
A double boiler is just one pan of simmering water, with another pan holding the chocolate set on top.
Don’t let the chocolate touch the water though! And watch the boil. Steam can be hotter than boiling water.
Aim for those melting points we talked about, use your thermometer to check.
Once melted, take it off the heat and stir in the rest of the chopped chocolate.
This is the “seeding” part.
We are adding solid chocolate to cool it down and encourage those good beta crystals to form.
Keep stirring until all the chocolate is melted and the temperature drops to the working range.
For dark chocolate, that is 88-90°F.
Milk chocolate likes 86-88°F, and white chocolate prefers 82-84°F.
Your chocolate should look smooth and shiny now, that’s a good sign. It means you’re probably on the right track, but you will want to test it to be sure.
This seeding method for tempering is similar to the double boiler method in that you need to be careful with heat and moisture.
How to Temper Chocolate in the Microwave: A Quick Guide

Don’t have a double boiler?
Microwave to the rescue. You can use the microwave for tempering chocolate and sometimes it’s even easier.
Chop that chocolate up small, just like before, this will help it to melt quick.
Put about two-thirds of your chocolate in a microwave-safe bowl, but do not use plastic.
Heat it in short bursts, like 20-30 seconds at a time, use medium power. Stir it each time you check on it, even if it does not look melted yet.
Keep doing this until most of the chocolate is melted.
Take it out, add the rest of your chopped chocolate and stir.
Keep stirring until everything’s smooth and it hits that sweet spot temperature for your type of chocolate.
Again you might want to test a bit to make sure.
Microwaves can be tricky because they heat fast, just watch it close, you do not want burnt chocolate. It smells just awful.
Get it right, and you’ve got perfectly tempered chocolate without any fancy tools.
If you are new to tempering, you might want to review how to read a recipe so that you get it just right.
Mastering the Tabling Method for Tempering Chocolate
The tabling method is old school, it is how the pros used to do it before all these fancy gadgets.
You will feel like a real chocolatier doing this.
You melt about two-thirds of your chopped chocolate over a double boiler until it reaches the right temperature.
Pour that melted chocolate onto a clean, cool surface, like marble or granite. Now, use a spatula or a scraper, and start spreading it out thin, then scraping it back together.
This is where the magic happens, we are cooling the chocolate and getting those crystals to form just right.
Keep moving it around until it starts to thicken, watch for it.
It’ll get a bit duller and start to hold its shape more, thats how you know its working.
Scrape it back into the bowl with the rest of your melted chocolate.
Stir it all together, and check the temperature, you are aiming for that perfect working range again.
The tabling method takes practice, it is messy, but when you get it right, you will feel like a chocolate master.
How To Temper Chocolate With Our Go-To Recipe
Print
Tempered Chocolate Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 cups 1x
- Category: Dessert, Snack, Ingredient
- Method: Tempering
- Cuisine: International
Description
Learn how to temper chocolate like a pro using the seeding method. Get that perfect glossy shine and satisfying snap for all your chocolate creations. This recipe uses a touch of coconut oil for an extra smooth finish, making your chocolate work even more beautiful.
Equipment:
- Cutting board
- Sharp knife
- Heatproof bowls (glass or metal)
- Double boiler (or a heatproof bowl that fits snugly over a saucepan)
- Silicone spatula or spoon
- Instant-read or candy thermometer
- Parchment paper or a clean, smooth surface
- Optional: Microwave
Ingredients
- 1 pound high-quality chocolate (dark, milk, or white), finely chopped
- 1 teaspoon refined coconut oil (optional, for an extra smooth and glossy finish)
Instructions
- Finely chop one pound of your chosen chocolate into small, uniform pieces. Smaller bits melt faster and more evenly.
Melt the Chocolate:
- Fill the bottom of a double boiler with about an inch of water. You can also use a saucepan. Bring the water to a simmer over medium-low heat. The water should not touch the upper bowl.
- Place about two-thirds of your chopped chocolate in the top bowl of the double boiler, reserving one third for later.
- Stir the chocolate gently and constantly as it melts. Be careful not to let any water splash into the bowl.
- Use your thermometer to monitor the temperature closely. Do not allow the chocolate to go over the target temp for your chocolate type.
- Dark Chocolate: Heat to 115-120°F (46-49°C).
- Milk Chocolate: Heat to 110-115°F (43-46°C).
- White Chocolate: Heat to 105-110°F (40-43°C).
Alternatively, use the microwave:
- Place two-thirds of your chopped chocolate in a microwave-safe bowl. Glass or ceramic is best.
- Heat in 20-30 second bursts on medium power. Stir well after each interval. Stir even if it does not appear to have melted at all.
- Continue heating and stirring until the chocolate is mostly melted. It should reach the target temperature for your type of chocolate, as listed above.
Seed the Chocolate:
- Once the chocolate reaches the correct temperature, remove the bowl from the heat.
- Add the remaining one-third of your finely chopped (seed) chocolate to the melted chocolate.
- Add one teaspoon of refined coconut oil (optional). This is our special touch. It will enhance the shine. It will also help the chocolate flow better when dipping or molding.
Cool and Temper:
- Stir the chocolate continuously, yet gently, allowing it to cool. The seed chocolate will cool the melted chocolate. This encourages the formation of stable beta crystals.
- Monitor the temperature as you stir. You are aiming for the correct working temperature.
- Dark Chocolate: 88-90°F (31-32°C)
- Milk Chocolate: 86-88°F (30-31°C)
- White Chocolate: 82-84°F (28-29°C)
Test the Temper:
- Spread a small amount of chocolate thinly onto a piece of parchment paper. You can also use the back of a spoon.
- Place it in a cool spot or the refrigerator for 3-5 minutes to set.
- If the chocolate sets quickly, becomes firm, has a glossy sheen, and snaps cleanly, you did it. It is properly tempered.
- If it is dull, soft, or takes a long time to set, it is not in temper. You may need further stirring or slight reheating.
Use or Store:
- Use your beautifully tempered chocolate immediately for dipping, molding, or any other application.
- If not using immediately, store the tempered chocolate in an airtight container. Keep it in a cool, dry place. Avoid direct sunlight or strong odors.
Notes
- The addition of a small amount of refined coconut oil is the unique element in this recipe. It’s not traditionally used in classic tempering, but it has several benefits. Refined coconut oil has a neutral flavor, so it won’t alter the taste of your chocolate. It adds a subtle glossiness that enhances the visual appeal. It can slightly improve the fluidity of the chocolate. This makes it easier to work with for dipping and molding. This is especially helpful for beginners. While it’s an optional step, I highly recommend trying it. Especially if you want an extra professional-looking finish.
- Using high-quality chocolate will always yield the best results.
- Make sure all your tools are completely dry. Water can cause chocolate to seize and become unusable.
- Using a thermometer is crucial for success. Do not skip it.
- Be patient, stir gently but thoroughly.
- Don’t be afraid to re-temper if necessary. Chocolate can be forgiving if you mess up.
Nutrition
- Serving Size: Recipe
- Calories: 2400 (per pound of dark chocolate, adjust based on type of chocolate and brand used)
Troubleshooting And What To Do When Chocolate is Out of Temper
Sometimes, despite your best efforts, chocolate just doesn’t temper right.
It happens.
Maybe it seizes up and gets grainy, or it might be too thick to work with, dont panic.
If it’s too thick, it might have gotten too cold.
You can try gently reheating it, just a few degrees, and stir it well. If it’s grainy, you may have overheated it. Adding a little more solid chocolate might fix it.
Stir and pray it comes back.
If your chocolate blooms, that is, it gets those white marks, it’s still okay to eat.
It just didn’t cool right, it did not temper correctly.
Next time, pay closer attention to those temperatures.
Each type of chocolate has its own sweet spot for melting and cooling.
Use a thermometer, it will help.
Don’t give up, even the pros mess up sometimes.
Chocolate can be tricky.
Just try again. And remember that even if it doesn’t look perfect, it can still taste great.
If your chocolate seizes up and becomes grainy, don’t panic; it might still be salvageable, learn more about it in this guide on how to fix seized chocolate
Tips for Achieving Perfectly Tempered Chocolate Every Time

Want to get it right every time? Here are some tips. Use good chocolate, it makes a difference.
Cheap chocolate can be harder to work with because it might have other stuff in it besides cocoa butter.
Chop your chocolate fine, the smaller the pieces, the easier they melt.
And please, use a thermometer, it really is important to get those temperatures right. Watch your temperatures, and keep them steady, little changes can make a big difference.
Also, make sure your tools are dry.
Water and chocolate don’t mix.
A single drop of water can make your chocolate seize up and turn grainy, that is no fun.
When you’re stirring, be gentle but thorough. You want to encourage those crystals without making a mess.
If you are using the seeding method, add your seed chocolate slowly. Give it time to melt and do its job.
Be patient, tempering takes a little time. It’s worth it in the end when you have that perfect, glossy chocolate.
Even if your chocolate is out of temper you may be able to use it in this decadent rose petal fudge recipe.
How to Test if Your Chocolate is Properly Tempered
So, how do you know if you’ve nailed it?
There’s a simple test.
Take a small spoonful of your chocolate and spread a thin layer on a piece of parchment paper, wax paper will also work. Or even the back of a spoon. Put it in a cool place for a few minutes, even the fridge will work.
If it’s tempered right, it should set quickly, within 3 to 5 minutes, and have a nice, glossy sheen, not dull.
When you break it, it should have a clean, sharp snap.
That snap is the sound of success, it means you did it.
If it bends instead of snaps, or if it takes a long time to set, something isn’t quite right.
Maybe it didn’t get cool enough, or maybe it got too hot.
But if it’s glossy and snaps, you’ve done it. You’ve tempered chocolate.
Now you can use it for dipping, molding, or whatever you’ve dreamed up.
Storing Tempered Chocolate And Best Practices
You’ve tempered your chocolate, you did great.
Now, how do you store it?
If you are not using it right away, you need to keep it in a cool, dry place.
Too much heat will melt it, obviously.
Humidity can cause bloom, those white marks we talked about.
Wrap it up tight, an airtight container is a good idea. Some people say to store it in the fridge, but be careful.
The fridge can be humid.
If you do put it in there, make sure it’s really well wrapped.
Let it come back to room temperature slowly before you unwrap it, this will help to stop condensation from forming.
Stored right, tempered chocolate can last for weeks, even months. Just check it before you use it.
Make sure it still looks good, no bloom, and that it still has that nice snap. If it does, you are good to go.
Creative Uses for Tempered Chocolate: Beyond Dipping

Now for the fun part, using your beautifully tempered chocolate.
Sure, you can dip things in it, strawberries, pretzels, cookies, the classics. But why stop there?
You can make your own chocolate bars, just pour it into a mold. Add nuts, dried fruit, or even a sprinkle of sea salt if you are feeling fancy.
How about making chocolate bark? Spread it thin on a sheet, then scatter your favorite toppings over it.
You could even try making chocolate decorations.
Drizzle it on parchment paper in fun shapes, or use cookie cutters as molds.
Once it sets, you have got custom decorations for cakes and cupcakes.
Let your imagination run wild.
The possibilities are really endless.
Tempered chocolate is so versatile. Anything you can dream up, you can probably do with it. Have fun and see what you can create.
Once you’ve mastered tempering, try using your chocolate in this festive Christmas bark recipe
FAQs About Tempering Chocolate
Sometimes. If it’s too thick, gently warm it. If it’s grainy, add more chocolate and pray. Bloom doesn’t affect taste, just looks.
Yes, it is the best way. Tempering is all about temperature. Guessing doesn’t always work, use a good thermometer.
A digital one is great, it is fast and accurate. Candy thermometers work, too, but they can be slow to react.
Yes, there’s tabling, or using a tempering machine, these are harder for beginners, though. Seeding is the easiest way to start.
Probably water, even a tiny drop can do it. Or it could be from too much heat, so be very careful when melting.
Stored right, weeks or months, even longer sometimes. Keep it cool, dry, and airtight for the best results.
Yes, you can, if it goes wrong. Just start over, melt it down and try again, just watch those temps.
The Final Bite
You’ve done it.
You’ve conquered tempering. Now go forth and create chocolate wonders.
Dip, mold, drizzle, and decorate to your heart’s content.
That glossy finish and satisfying snap are yours to command.
Remember these steps, and you’ll be a chocolate tempering pro in no time. Each treat you make will be a testament to your newfound skill, a sweet reward for your effort.
Enjoy the process and the delicious results.
You might even find yourself hooked on the magic of chocolate making!
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.