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Tempered Chocolate

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30min

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4 servings

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Tempered chocolate is the secret to achieving that professional, glossy finish and satisfying snap in chocolate confections. This recipe guides you through the process of tempering chocolate, resulting in a smooth, shiny coating perfect for dipping, molding, or decorating. Mastering this technique opens up a world of chocolate-making possibilities.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
6 g
36 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Chop chocolate

Finely chop the chocolate to ensure even melting.

2
Melt chocolate

Melt 3/4 of the chocolate in a double boiler until it reaches 115°F (46°C) for dark chocolate.

3
Cool chocolate

Remove from heat and add remaining chopped chocolate. Stir until melted and temperature drops to 82°F (28°C).

4
Reheat chocolate

Briefly return to heat, stirring until temperature reaches 88-90°F (31-32°C) for dark chocolate.

5
Test temper

Dip a knife tip in chocolate and let it set at room temperature. If it hardens quickly with a shine, it's tempered.

6
Use or store

Use immediately for dipping or molding, or store at room temperature for later use.

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