Cinder & Sorrel
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Chocolate Tempering

The difference between a shine and a bloom.

Untempered chocolate looks like an accident. Tempered chocolate snaps like a whip crack and gleams like a Ferrari. Three temperatures, one seed, twenty minutes.

~25 minmaster
Chocolate Tempering

Watch a demonstration

How to Temper Chocolate | Chocolatier's Secrets

hosted by YouTube

Watch on YouTube

How to do it

  1. 01

    Melt to 50°C

    Two-thirds of your chocolate over a bain-marie. Not a drop of water. Bring gently to 50°C — no higher.

    ~10 min
  2. 02

    Cool to 28°C via seeding

    Off the heat. Add the remaining third (chopped fine) as seed. Stir slowly and constantly. The temperature will fall.

    ~10 min
  3. 03

    Bring back to working temp

    Once you hit 28°C, warm gently to 31-32°C for dark, 29-30°C for milk, 28-29°C for white. This is the working window.

    ~3 min
  4. 04

    Test the shine

    Spread a smear on baking paper. In 3 minutes it should be dry to the touch and glossy. If it's streaky, restart.

    ~3 min