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    The Heirloom Pantry » Recipes » Sweets

    How to Temper Chocolate (Melt and Cool)

    Published: Feb 17, 2023 · Modified: Oct 7, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    How to temper chocolate (melt and cool) using the seeding method Pinterest Pin.

    Learn How to Temper Chocolate using 2 easy methods: in the microwave or with a double boiler. Tempering chocolate using the seeding method results chocolate that has a snap and glossy shine when cooled. Use this easy recipe for chocolate covered fruits, nuts, cookies, and more!

    Tempered chocolate in a glass bowl on a double boiler, using the seeding method.

    We love chocolate dipped everything. As a result, we have mastered the technique of tempering so we can make our favorite chocolate dipped treats at home. In just a few simple steps, we show you how to temper chocolate using a thermometer so it has the perfect consistency and snap.

    Chocolate can be fickle and not properly tempering chocolate can result in chewy, dull chocolate. Tempering chocolate essentially puts the chocolate through a process of heating, cooling, and resting to align the chocolate's cocoa butter crystals. This method makes the perfect shiny chocolate shell for chocolate dipped goodies or other chocolate creations.

    Jump to:
    • What Does It Mean to Temper Chocolate?
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • How to Use Tempered Chocolate
    • Top Tips
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    What Does It Mean to Temper Chocolate?

    Tempering chocolate means that you heat and cool the chocolate in a specific way to form the perfect texture. Properly tempered chocolate will be shiny with the perfect snap. In order to temper chocolate using the seeding method, all you need to do is melt some of the chocolate then slowly stir in the rest to cool it.

    Ingredients

    Ruby, white, semisweet, dark, and milk chocolate used to temper (melt and cool).
    • Baking chocolate or Chocolate chips - We recommend baking chocolate or high quality chips. Our favorite are semi-sweet chocolate chocolate chips because they are the perfect balance of sweet and rich. But our recipe also includes the temperatures to melt dark, white, milk, and ruby (pink) chocolate.

    See recipe card for quantities.

    Substitutions and Variations

    • Dark Chocolate - Use dark chocolate chips if you prefer the intensely flavored and lightly bitter taste of dark chocolate.
    • Milk chocolate - Use milk chocolate chips instead of semi-sweet for a sweeter chocolate.
    • White Chocolate - White chocolate chips are the lightest and sweetest chocolate.
    • Pink Chocolate - Pink chocolate is made with ruby chocolate and has an extra fruity chocolate flavor.
    • Shredded coconut - Add shredded coconut to your chocolate dipped goodies for for some sweet flaky goodness.
    • Decorative sprinkles - Sprinkles add sugary flavor crystals and fun designs to your chocolate creations.
    • Nuts - Add nuts for extra crunch and flavor to your tempered chocolate recipes.

    Instructions

    Steps to temper chocolate using the seeding method, including creating a double boiler, melting the chocolate, and adding chocolate to temper the chocolate.

    Microwave Method

    • In a microwave safe bowl, add â…” of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine.

    Double Boiler Method

    • Make double boiler - Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.
    • Simmer water and melt chocolate - Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl, it just needs to be barely simmering. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add â…” of the chocolate. Stir the chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 115°F and no higher than 120°F.
    • Remove bowl - Once the chocolate is melted, carefully remove the bowl and wipe the bottom of the bowl with a dish towel to ensure no condensation or water drips onto your work space or in the chocolate.
    • Seed remaining chocolate - Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine. At this point, the chocolate should be between 84°F and 89°F.

    Pro tip - Use high quality chips like Ghirardelli, Guittard, or Trader Joe's baking chips to ensure that they melt well. Cheap chocolate chips will not melt as well because they have fillers.

    How to Use Tempered Chocolate

    Tempered chocolate is delicious with so many treats! Our favorite is chocolate dipped fruits like strawberries, bananas, blueberries, dates, and oranges. It is also great for chocolate dipped nuts. If we are in the mood for a more decadent treat, we use the tempered chocolate for chocolate dipped shortbread cookies, chocolate marshmallows, chocolate dipped oreos, and chocolate dipped pretzels.

    Top Tips

    • Chocolate and water do not work well together. Make sure your surface area is completely dry or the chocolate will seize and not stick.
    • If the melted chocolate for dipping starts to harden, warm the chocolate in the microwave for a few seconds or place it back onto the double boiler for a few seconds and stir to reuse.
    • If using chopped chocolate, make sure the chocolate pieces are about the same size to ensure even melting. 
    • If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use glass in a microwave as metal is not microwave safe.

    Recipe FAQs

    Is melting chocolate the same as tempering?

    No, they are not the same. When chocolate is melted, the molecules separate. When the chocolate is tempered, the molecules band back together so your chocolate will harden with a nice crisp finish.

    What happens if I don't temper chocolate?

    If you don't temper the chocolate, it won't have a nice snap and won't be shiny.

    Will chocolate harden if not tempered?

    No, it will never harden completely and will have a softy almost chewy texture.

    What is the easiest way to temper chocolate?

    While both the microwave and doubler boiler method are straight forward, the microwave method is slightly easier and requires less equipment. However, it is also easier to burn the chocolate with the microwave method than with the double boiler method.

    Can tempered chocolate be remelted?

    Yes, if the chocolate starts to harden, you can warm it for a few seconds to return it to its liquid consistency.

    Can tempered chocolate be refrigerated?

    No, you should leave it out at room temperature if you plan to melt and reuse it. Once the goodies are dipped in the tempered chocolate, you can refrigerate them.

    Strawberry being dipped in melted chocolate to temper.

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      Heart Shaped Valentines Cookies (Chocolate Dipped)
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    Did You Like This Recipe?

    Love this melted chocolate recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your chocolate creations!

    📖 Recipe

    Tempered chocolate in a glass bowl on a double boiler, using the seeding method.
    Print Recipe Pin Recipe
    5 from 1 vote

    How to Temper Chocolate (Melt and Cool)

    Learn How to Temper Chocolate using 2 easy methods: in the microwave or with a double boiler. Tempering chocolate using the seeding method results chocolate that has a snap and glossy shine when cooled. Use this easy recipe for chocolate covered fruits, nuts, cookies, and more!
    Cook Time5 minutes mins
    Total Time5 minutes mins
    Course: Dessert, Sweets
    Cuisine: American
    Servings: 1
    Calories: 967kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 measuring cups
    • 1 mixing bowl
    • 1 saucepan
    • 1 instant read thermometer

    Ingredients 

    • 1 cup high-quality chocolate or baking chips i.e. Ghirardelli, Guittard, etc.
    Prevent your screen from going dark

    Instructions

    Microwave

    • In a microwave-safe bowl, add â…” of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine.
      1 cup high-quality chocolate or baking chips

    Double-boiler

    • Make double boiler - Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.
    • Simmer water and melt chocolate - Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add the â…” of the chocolate and coconut oil, if using. Stir the chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 115°F and no higher than 120°F for semi-sweet chocolate. See notes for other types of chocolate.
      1 cup high-quality chocolate or baking chips
    • Remove bowl - Once the chocolate is melted, carefully remove the bowl and wipe the bottom of the bowl with a dish towel to ensure no condensation or water drips onto your work space or in the chocolate.
    • Seed remaining chocolate - Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine. At this point, the chocolate should be between 84°F and 89°F for semi-sweet chocolate.

    Video

    Notes

    Different Types of Chocolate and Temperatures
    • Dark Chocolate - melt: 45-50°C/ 113-122°F; cool: 28°C/ 80°F; reheat: 29-32°C/ 84-89°F 
    • Milk Chocolate - melt: 40-45°C/ 104-113°F; cool: 27°C/ 80°F; reheat: 29-30°C/ 84-86°F 
    • Ruby Chocolate - melt: 40-45°C/ 104-113°F; cool: 27°C/ 80°F; reheat: 29-30°C/ 84-86°F 
    • White Chocolate - melt: 40-45°C/ 104-113°F; cool: 26°C/ 79°F; reheat: 28-29°C/ 82-84°F 
    Top Tips
    • Use high quality chips like Ghirardelli, Guittard, or Trader Joe's baking chips to ensure that they melt well. Cheap chocolate chips have fillers and will not melt as well.
    • Chocolate and water do not mix. Make sure your surface area is completely dry or the chocolate will seize and not stick.
    • If the melted chocolate for dipping starts to harden, warm the chocolate in the microwave for a few seconds or place it back onto the double boiler for a few seconds and stir to remelt and reuse.
    • If you are using chopped chocolate, make sure the chocolate pieces are about the same size to ensure even melting.
    • If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use glass in a microwave as metal is not microwave safe.
    • If using a microwave, be conservative on the cook time. Microwaves have different settings across different brands and you don't want to burn the chocolate.

    Nutrition

    Calories: 967kcal | Carbohydrates: 116g | Fat: 59g | Saturated Fat: 39g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Potassium: 514mg | Sugar: 103g | Calcium: 129mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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