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Techniqueadvanceddraft

Tempering chocolate

Also searched as: tempering, tempering couverture, seeding method

In short: Melt and cool chocolate so that it sets with shine and snap.

Picture it

Like teaching a group to line up: first break everyone up, then add the right role models.

What happens

The simplest method is seeding: melt two thirds, then stir in one third of finely chopped, tempered chocolate. The solid pieces bring the right crystals, which the melted chocolate lines up on.

How it’s done

Sequence · Step 1 of 5
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Melt two thirds of the chocolate over a water bath to 45–50 °C.

All steps as a list
  1. Melt two thirds of the chocolate over a water bath to 45–50 °C.
  2. Stir in the remaining third, finely chopped, until it has melted.
  3. Bring to working temperature (dark 31–32 °C, milk 29–30 °C, white 28–29 °C).
  4. Test: dip in a knife; after a few minutes the chocolate should be glossy and firm.
  5. Hold at working temperature and work quickly.
Related entries
Fat crystallises (tempering)Cooking over a water bathChocolate turns grey and streaky
Sources · 2