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!
In a microwave-safe bowl, add ⅔ 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 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.
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.
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.