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Easy Way To Temper Chocolate

Something every chocolatier struggles with is tempering chocolate. It is the kind of thing that will ruin my day!

However, I have found a pretty easy way to temper small chocolate batches that works pretty much every time.

What You Need:

• Food Grade Thermometer

• Chocolate

• Microwavable Bowl

• Microwave

• Spoon


Put your chocolate in the microwave for 30-second intervals stirring in between each time. (Do not melt all of it, leave a little bit to the side for later)

After it is almost all melted, let it sit until the temperature drops to 84°F, stir occasionally.

As your chocolate is cooling, take the chocolate you did not melt and chop it up into small slices (you can chop the chocolate finer than I did in this picture).

When your chocolate has cooled to 84°F, add the small chocolate slices into the melted chocolate.

Stir for about a minute.


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