How to Temper Chocolate (Multiple Method Options)

Tempering your chocolate is probably one of the biggest differences you can easily make to your desserts and chocolates. There is a common misconception that it is difficult to do, but it really isn't! As long as you understand the basis of what you are trying to achieve with the chocolate, you'll be able to achieve perfectly shiny, snappy chocolate every time!

Traditionally, tempering chocolate requires a thermometer. The thermometer method is reliable and easy to do - I'll talk you through it shortly. But I wanted to go one step further and show you how you can temper chocolate at home in the microwave without a candy thermometer, and still get perfect results every time. I also made a video showing how to do both methods.

What is tempered chocolate?

Tempered chocolate is chocolate that has been melted and cooled in a controlled way to encourage the formation of stable cocoa butter crystals. That might sound a bit science-y, but it’s what gives chocolate that shiny finish, satisfying snap, and smooth mouthfeel you see in professional chocolates.

Proper tempering keeps the cocoa butter evenly distributed and stable, so the chocolate stays firm at room temperature, doesn’t bloom (you know, those chalky white streaks or spots), and has a shiny, professional finish.

Tempering chocolate might sound intimidating, but it's a lot easier than you think, and the results are absolutely worth it. Whether you're coating truffles, dipping strawberries, or making your own filled chocolates, they will be so much better if you temper the chocolate.

Tempered vs Untempered Chocolate

Tempered chocolate is shiny and smooth with a crisp snap when you break or bite into it. It sets firm at room temperature and holds its shape beautifully. That’s why it’s ideal for things like chocolate-dipped treats, decorations, and homemade bars or truffles.

Untempered chocolate, on the other hand, sets slowly (if at all), looks dull or streaky, and melts the second you touch it - hello, sticky fingers. It will still taste great, but it won’t have that polished, professional finish.

What is the Best Chocolate for Tempering?

First of all, you need to choose the right chocolate. You want to make sure you get 'real' chocolate for this, not chocolate chips or melting wafers. This is because these other chocolate products have other ingredients in them which we don't want in our lovely tempered chocolate. For example, chocolate chips are often made to be bake stable, so they will hold their shape when baked in a cookie or something - great for cookies, not for chocolate!

If you have access, the best thing you can get is couverture chocolate which is higher quality chocolate and contains more cocoa butter. But most supermarkets will sell bars of regular chocolate which creates just as great a result. Just read the label carefully and make sure it doesn't say 'chocolate coating' or 'chocolate compound' or anything like that. We want pure chocolate here!

You can temper dark, milk or white chocolate. If using a thermometer, you will use slightly different temperatures for different kinds of chocolate. For the microwave method, it won't make a difference.

How to Make Tempered Chocolate (Seeding Method with a Thermometer)

1. Gradually heat two-thirds of the chocolate in a bowl over a saucepan of simmering water.
2. Use a candy thermometer to monitor the temperature. My favourite is the nifty thermometer -spatula duo I used in the video - it's super handy! When the chocolate reaches 45°C / 113°F remove from the heat.
3. Add some of the reserved chocolate, stirring vigorously until it has completely melted. Repeat either until all the chocolate is added or the chocolate stops melting easily.
4. Keep stirring until the chocolate temperature comes down to 27°C / 82°F
5. Put the chocolate back over the saucepan briefly to bring it up to working temperature.

Chocolate Tempering Temperatures

Dark Chocolate - 31°C / 88°F
Milk Chocolate - 30°C / 86°F
White Chocolate - 29°C / 84°F

How to Temper Chocolate in the Microwave (no thermometer needed!)

The traditional method is reliable, but what if you don't have a candy thermometer sitting around? Or if you just can't be bothered messing around with a saucepan and water - fair enough! You can easily temper chocolate using this microwave method and still get fantastic results, without any fancy equipment or thermometers. Here's how:

1. Just like with the traditional method, we are going to melt ⅔ of the chocolate first and then add the other third in after. This time make sure you use a plastic bowl as a glass or ceramic bowl will retain too much heat and it will be harder to control the temperature.
2. Melt the chocolate in the microwave in 30-second blasts, stirring in between each round
3. Once the chocolate is about ¾ of the way melted, stop heating it. This should look like mostly liquid but with a few chunks of chocolate through it. We don't want it entirely melted as the chunks will help to bring down the temperature.
4. Vigorously stir the chocolate until it is all melted, then add a small amount of the reserved chocolate, continue stirring until totally melted and repeat.
5. When the chocolate is no longer easily melting, stop adding more. If you have a few lumps left that won't melt, just scoop them out - don't reheat the chocolate as this will undo the tempering!

How To Test if Your Chocolate is Tempered

For both the traditional and microwave tempering method, you can use the same test to see if your chocolate is properly tempered. Take a small piece of parchment paper and drizzle some of your chocolate onto it. The chocolate should set fairly quickly, within a few minutes - that's how you know it is tempered properly. If it has been more than 5 minutes and the chocolate is still completely wet then it is not tempered and you will need to repeat the process. Use the chocolate right away as it will cool quickly!

Note: With tempered chocolate you will not need to put your chocolate in the fridge to set - in fact it's better to leave it at room temperature!