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Advanced · 8 min read
Melting & tempering chocolate
Tempering is the process of controlling temperature so the cocoa butter crystals set in the right form, giving chocolate a beautiful shine and a crisp snap.
The easiest way is the seeding method: melt 2/3 of the chocolate, then stir in the remaining 1/3 finely chopped, mixing until it reaches the target temperature.
Quick notes
✓Never let water get into the chocolate
✓Use a thermometer: dark ~31°C, milk ~29°C
✓Test the temper by spreading a thin layer on a knife and waiting for it to set