Step-by-step instructions on how to temper chocolate.
Prep Time15 minutesmins
Cook Time5 minutesmins
Course: Candy, Dessert, Frosting
Cuisine: American, French
Keyword: chocolate tempering, how to temper chocolate, tempered chocolate
Author: Hani B.
Ingredients
Chocolate Tempering (easy method using a microwave)
1lbdark chocolate, buttons or finely chopped chocolate bar (453 grams)
Instructions
Chocolate Tempering (easy method using a microwave)
Place chocolate (1lb/353grams) into a plastic microwave-safe bowl. Microwave on high for 30 to 45 seconds. Stir well and microwave again for 15 seconds, then stir well again. Continue heating in 5-second intervals until about 2/3 of the chocolate is melted. Stir well. Make sure it’s not going above 90F (32C).Once 2/3 of the buttons are melted, stop heating the chocolate, and continue vigorously stirring the chocolate with a spatula. Take your time, and don't rush it.If chocolate buttons are not melting and your chocolate is well below 90F, heat it gently for 5 seconds in the microwave. Or use a hair dryer’s gentle heat. Once you reach 89F-90F, your chocolate is ready and tempered.
If the temperature of your chocolate goes above 94F, you'll need to follow the seeding method to bring the chocolate to a temper. Details about the seeding method are posted in the step-by-step instruction in the blog post.