How to Temper Chocolate (Foundational Technique)
The foundation skill for every chocolate recipe. Two methods, three rules — get this right and the rest follows.
Per serving
Ingredients
- as neededChopped cooking chocolate (dark/milk/white compound)
Method
- 1
Microwave method: Place chopped chocolate in a microwave-safe bowl. Heat 30 seconds, stir. Heat another 30 seconds, stir. Repeat until just melted — never let it boil. Chocolate burns silently.
- 2
Double-boiler method: Bring a pan of water to a simmer (not a boil). Place a heatproof bowl over it without touching the water. Add chopped chocolate. Stir gently till melted.
- 3
Rules: (1) Don't keep chocolate under a running fan — sudden temperature drops cause it to seize. (2) Use only oil-based essences and colours; water-based will seize the chocolate. (3) Wipe all moisture from utensils — even one drop of water can ruin a batch.
- 4
Once melted, work fast — chocolate sets as it cools. Reheat briefly if it thickens.