The temperatures stated are for dark chocolate.
Milk chocolate should be melted to around 50°C–55°C, crystallised (step 2) at 26°C–27°C and reheated (step 3) to 29°C–30°C.
White chocolate should be melted to 50°C, crystallised at 26°C–27°C and reheated to 29°C–30°C.
Tempered chocolate solidifies quickly as it cools so it is important to maintain its temperature in the time between tempering and using the chocolate. Ideally, keep a bain-marie ready and as soon as it starts to cool, briefly reheat to keep the temperature steady. If the temperature gets too high or low, it will lose its tempered properties and will need to be tempered again.
When chocolate hasn’t been tempered properly, the cocoa fat rises to the surface and ‘blooms’. Poorly tempered chocolate looks unappealing and has a dull, streaky, white surface.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in