How to temper chocolate at home

First, what is tempering chocolate?

Tempering refers to a series of cooling and melting chocolate to stabilize it for making candies and confections. It is about slowly melting the chocolate while stirring puts it into temper.

You can see when the chocolate gets a real shine to it, gets a good firm snap, and it allows you to make beautiful dipped or covered treats, it is perfectly tempered.

When it is done correctly, the chocolate will feel firm but when you bite into it, melts smoothly in your mouth.


2 cups of chocolate in small pieces


1. Place chocolate in a double boiler over a saucepan with boiling water. Make sure the boiler does not touch the water.

2. Stir the chocolate constantly and once 90% of the chocolate is melted, remove from the heat. Continue stirring until the rest of the chocolate is entirely melted.

3. Let it cool and continue string occasionally.

4. To test, spread a small spoonful over waxed paper. If it is glossy and no streaks, it is done and ready to use.

5. Make sure you use it before it sets, whether it is for a cake, candies or dipping.

Note: If it has completely cooled and solidified, it should be re-tempered.