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!
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.
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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
- 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
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 ⅔ 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 ⅓ 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
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.
If you don't temper the chocolate, it won't have a nice snap and won't be shiny.
No, it will never harden completely and will have a softy almost chewy texture.
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.
Yes, if the chocolate starts to harden, you can warm it for a few seconds to return it to its liquid consistency.
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.
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📖 Recipe
How to Temper Chocolate (Melt and Cool)
Equipment
- 1 saucepan
Ingredients
- 1 cup high-quality chocolate or baking chips i.e. Ghirardelli, Guittard, etc.
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 ⅔ 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 ⅓ 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
- Dark Chocolate - melt: 45-50°C/ 113-122°F; cool: 28°C/ 80°F; reheat: 29-32°C/ 84-89°FÂ
- Milk Chocolate - melt: 40-45°C/ 104-113°F; cool: 27°C/ 80°F; reheat: 29-30°C/ 84-86°FÂ
- Ruby Chocolate - melt: 40-45°C/ 104-113°F; cool: 27°C/ 80°F; reheat: 29-30°C/ 84-86°FÂ
- White Chocolate - melt: 40-45°C/ 104-113°F; cool: 26°C/ 79°F; reheat: 28-29°C/ 82-84°FÂ
- 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.
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