How to Temper Chocolate by Hand

What is chocolate tempering?

Tempering stabilizes

butter into the right crystal form (Form V) so your chocolate sets glossy, snaps cleanly, releases from molds, and resists fat bloom. It’s a simple heat–cool–reheat cycle.

Reference ranges

• Dark: 45–50 °C → 27–28 °C → 31–32 °C
• Milk / White: 45–48 °C → 26–27 °C → 29–30 °C
  Room: 18–22 °C. Keep humidity below ~50%.

Quick steps (seeding method)

Melt 2/3 of your chocolate gently (microwave in short bursts or bain-marie) without exceeding the top range.

Cool by adding the remaining 1/3 in small handfuls (seed) while stirring until you reach the cooling range.

Reheat to the working range. Keep it fluid with tiny 0.5–1 °C corrections.

Optional: tabling method

Spread 2/3 on marble and move it with scrapers until it thickens and cools. Return it to the bowl with the warm 1/3 and adjust to working range.

Temper test

Draw a thin line on parchment or dip a knife tip. It should set firm and glossy in 3–5 min at room temperature.

Molding tips

• Pre-warm molds slightly (28–30 °C).
• Fill, tap to release bubbles, scrape clean rims.
• Crystallize 10–15 min at 12–15 °C with gentle airflow; avoid the freezer.
• Unmold when the piece has visibly retracted from the mold.

Troubleshooting

• Streaks/grey bloom → under-tempered or overheated. Re-temper.
• Too thick → over-crystallized. Add a little warm, untempered chocolate or raise 0.5–1 °C.
• Too fluid → under-crystallized. Stir longer or seed a bit more.
• Grainy → water contamination. Any moisture seizes chocolate—keep bowls, tools, and room dry.

Storage

Keep finished pieces at 16–18 °C, RH < 50%, away from odors and light. Wrap well and avoid temperature swings.

Tools

Accurate thermometer, silicone spatula, heat gun (for tiny corrections), bowl, bench scraper, marble (optional).