Tempered Chocolate

#393       Comment on this recipe.


    Use this tempered chocolate to dip strawberries, pretzels, or anything you would like to coat in chocolate.

    It makes the chocolate easy to work with and gives it a nice shiny finish!


  1. 16 oz chocolate (at least 32% cocoa butter) chopped
  2. water for boiling


  1. Place a pot of water on the stove and bring the water to a slow boil.
  2. Place a very dry bowl on top of the pot, making sure no water gets in the bowl.
  3. Turn the heat off. (If making a large amount of chocolate, keep the heat on low)
  4. Add 12 oz of the chocolate to the bowl, and gently stir the chocolate with a rubber spatula until it has melted completely and looks smooth.
  5. Test the temperature of the chocolate. The temperature should reach 110°F, but not exceed it.
  6. Once the target temperature is reached, remove bowl from pan, dry the bottom of the bowl, and begin the essential stage of cooling and agitating.
  7. Add an additional 4 oz chocolate.
  8. Stir vigorously until chocolate is melted. (This process called 'seeding', produces the smooth, glossy result.)
  9. Now, if the chocolate is too cool to work with, bring the temperature back up to about 90°F to use it for coating or molding.

Picture of Recipe

Tempered Chocolate - Picture of Recipe
Serves: 16 oz
Prep Time: 15 minutes
Course: Condiment/Sauce,Candy
Type of Food: Condiment/Sauce,Candy,Vegetarian
Key Ingredient: Chocolate
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop

hide pictures