Choose the chocolate and method
Read the chocolate’s product instructions and choose one complete tempering method. Use a dry bowl, dry spatula and a suitable thermometer; prepare your molds or lined tray before heating.
BeginnerAllow melting, temper testing and setting
Chocolate Tempering Guide
Choose a chocolate-specific tempering method, measure the melt and working temperatures, and check a small sample before molding or coating.
chocolatiershome candy makers
Workflow
Melt and measure
Melt gently with stirring and follow the product’s melt range. The reference tool displays Valrhona’s three-stage temperature table in Celsius and Fahrenheit; it does not measure your bowl.
Follow the selected crystallization method
For a full three-stage method, cool and rewarm as directed. For seeding, add the specified reserved tempered chocolate and stir according to that method. Do not combine a fixed seed percentage with an unrelated cooling curve.
Test a smear, then work
Spread a small sample on parchment or the test surface your method specifies. Observe its setting and surface before using the batch. Stir and monitor the bowl during coating; repeat the temper test after adjustments.
Tools Used
Checklist
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Prepare
Measure
Test
Finish
Reference Materials
Three-stage temperatures and seeding are separate methodsStandard
Valrhona publishes a temperature table and step-by-step methods. Its separate seeding instructions reserve one third of the batch; that proportion belongs to that method, not every chocolate process.
A small amount of accidental water can seize melted chocolateStandard
Simply reheating does not remove the added water. If appropriate for the ingredients, a separate ganache recipe can use the affected chocolate; it will no longer be a plain tempered shell.
Keep a batch note
Record the chocolate product, method, measured temperatures and sample result so the next attempt has a useful starting point.
Check chips individually
Some chips can work for particular recipes; verify composition and intended use rather than assuming all chips are identical.
Safety Notes
- Keep steam and water out of a bowl intended for plain tempered chocolate.
- Tempering does not determine the safe storage life of a dairy or fruit filling.