Go Back
–+ servings
melted dark chocolate in a double boiler on the stove with a candy thermometer in it.

How to Temper Chocolate for Candy Making

Mimi Council
Learn how to easily temper chocolate for candy making or dipping cookies, biscotti, and more.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Makes 10 servings
Calories 150 kcal

Equipment

  • Digital Food Scale
  • Chocolate Thermometer
  • Heatproof Mixing Bowl
  • Small Pot
  • Spatula

Ingredients
  

  • 10 ounces chocolate of your choice, melting chocolate preferred

Instructions
 

  • Make sure your chocolate is chopped (if need be) and all chocolate pieces are the same size. If you are using Mama Ganache Chocolates, then I usually don’t chop these more, the medallions that they come in are just fine for melting. But, if you want it to be quicker and smoother, then you can chop these too!
  • Add about 80% of your chocolate that you want to temper into a heat proof bowl. Set aside the remaining 20%. You can use your scale for this or you can eyeball, either way is fine.
  • Melt the 80% chocolate that is in the heatproof bowl using the double boiler method. Melt until the chocolate reaches 100°F degrees for white chocolate, 110°F degrees for milk chocolate, or 115°F degrees for dark chocolate. Remove from the heat immediately.
  • Slowly add in the remaining 20% of chocolate and vigorously stir to combine completely. Allow the chocolate to come down to 89°F temperature for white chocolate and milk chocolate, or 91°F temperatures for dark chocolate.
  • You can test to see if it's tempered by putting a small bit on a piece of parchment paper. Place it in the freezer to set. Remove it and let it come to room temperature. If it's glossy and snaps, then it's tempered.
  • Use the tempered chocolate in your recipe to coat candies or cookies.

Notes

Tips
  • Use chocolate that is made for melting or candy making.
  • You can use any kind of chocolate (dark, milk, or white). Just be sure to to follow the tempering temperatures for each different kind.
  • You can use a metal or glass bowl for melting, either works.
  • You don't need to temper chocolate for recipes that will be stored in the fridge as the fridge will keep non tempered chocolate hard anyways, so there's no need to do extra work.
  • High Altitude — Follow the recipe as noted. It may take a bit longer to temper chocolate at high altitude as water boils at a lower temperature, therefore the heating process will take longer to reach the desired temperature.
Chocolate Temperatures 
  • White Chocolate: Heat until it reaches 100°F. Let it come down to 89°F.
  • Milk Chocolate: Heat until it reaches 110°F. Let it come down to 89°F
  • Dark Chocolate: Heat until it reaches 115°F. Let it come down to 91°F

    Nutrition

    Calories: 150kcalCarbohydrates: 14gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 4gSodium: 2mgFiber: 3gSugar: 9g
    Want more recipes?Follow along on @mimisorganiceats for more inspiration!