Chocolate Tempering
How is chocolate tempered?
Tempering by hand (Tabliering)
Melt the chocolate over a hot water bath until it reaches a temperature between 88°F and 90°F (31° to 34°C).
Melt white and milk chocolate to a temperature approximately 2°F less, depending on the amount of milk
fat they contain. On a cold table or marble surface: Pour 2/3 of the melted chocolate onto the cold table.
Spread out the chocolate mass and work with a spatula until the temperature of the chocolate is
approximately 81°F (27°C). Add the tempered chocolate to the non-tempered chocolate and mix thoroughly
until the mass in the bowl has a completely uniform. If the temperature is still too high, part of the chocolate
should be further worked on the cold table until the correct temperature is reached.
Tempering by seeding
Tempering can also be accomplished by adding stable chocolate crystals to the melted chocolate. Some
manufacturers make chocolate for the trade in convenient small, round pieces for this process. The pieces are
known as calets or pistoles. The quantity of pieces to be added depends on the temperature of the melted
chocolate and on the temperature of the pieces. Generally, use the pieces at room temperature.
Tempering by machine
The melted chocolate at a temperature of approximately 104°F (40°C) is poured into the machine which
then takes care of the rest of the correct tempering process.
How is tempering checked?
A simple method of checking tempering is by applying a small quantity of chocolate the point of a knife.
If the chocolate has been correctly tempered it will harden evenly and show a good gloss within five minutes.
How is chocolate tempered?
Tempering by hand (Tabliering)
Melt the chocolate over a hot water bath until it reaches a temperature between 88°F and 90°F (31° to 34°C).
Melt white and milk chocolate to a temperature approximately 2°F less, depending on the amount of milk
fat they contain. On a cold table or marble surface: Pour 2/3 of the melted chocolate onto the cold table.
Spread out the chocolate mass and work with a spatula until the temperature of the chocolate is
approximately 81°F (27°C). Add the tempered chocolate to the non-tempered chocolate and mix thoroughly
until the mass in the bowl has a completely uniform. If the temperature is still too high, part of the chocolate
should be further worked on the cold table until the correct temperature is reached.
Tempering by seeding
Tempering can also be accomplished by adding stable chocolate crystals to the melted chocolate. Some
manufacturers make chocolate for the trade in convenient small, round pieces for this process. The pieces are
known as calets or pistoles. The quantity of pieces to be added depends on the temperature of the melted
chocolate and on the temperature of the pieces. Generally, use the pieces at room temperature.
Tempering by machine
The melted chocolate at a temperature of approximately 104°F (40°C) is poured into the machine which
then takes care of the rest of the correct tempering process.
How is tempering checked?
A simple method of checking tempering is by applying a small quantity of chocolate the point of a knife.
If the chocolate has been correctly tempered it will harden evenly and show a good gloss within five minutes.