Tempering chocolate

For a lovely glossy effect.

If you would like to use the chocolate as a topping or decoration, it is a good idea to temper the chocolate as you melt it. This gives the chocolate a lovely shiny surface and helps it retain its colour. 


During tempering, the chocolate is first melted, then cooled, then reheated. A cooking thermometer will help you keep it at the right temperature. After it has been melted, the liquid chocolate is cooled back down to below 60°F / 15°C. This makes the chocolate paste a lot more viscous. There are two tempering methods:


The marble slab method:

Half of the melted chocolate is spread back and forth on a smooth, clean surface (a counter-top or baking tray) with a spatula until it starts to harden. It is then put back in with the remaining chocolate and stirred in.

The seed method:

When seeding, set about one third of the chopped chocolate to one side before melting. After melting, this is stirred into the melted mass, cooling it down.

After cooling, the chocolate is gradually heated up again to 60–65°F (15–18°C) in a bain-marie, and can then be processed as required.

Tip: To add chocolate to doughs and pastes, it only has to be heated, not tempered.



Share article


To make things run as smoothly as possible, this site uses cookies. If preferred you can deactivate these at any time under  privacy law .