How to Temper Chocolate

Tempering chocolate consists of heating the chocolate, allowing it to cool, then reheating it again. This process allows the crystals of cocoa butter to hold their shape in order to prevent dulling. If you only did the first two steps the chocolate would look dull, the third step of reheating is essential to create stable cocoa butter crystals.

In order to temper chocolate start with a double boiler, like the one shown in the photo. Or, you could simply use a metal bowl in a pan of water.

Fill the the bottom part of the double boiler about one quarter full with water. Place the top part over the water and heat the water on the stove.

Melt the chocolate in the double boiler. Don't allow the water to boil; the chocolate should melt slowly.

Use a candy or chocolate themometer to gauge the temperature of the chocolate. Bring the chocolate to between 115 degrees and 120 degrees.

Once the chocolate reaches this temperate remove the top portion of the boiler and set aside. Allow the chocolate to cool to below 80 degrees.

After it's cool, put the double boiler back together and heat the chocolate on the stove again. Dark chocolate should be heated between 88 to 91 degrees and milk chocolate heated between 86 and 88 degrees.

If you accidently over heat the chocolate, don't panic. Allow it to cool to below 80 degrees once again and then reheat to the appropriate temperature.

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