top of page
Writer's pictureJakob Jens Madsen

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



Steps:

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.

Enjoy!


Comments


bottom of page