and milk fats.
Temperatures for Tempering Different
Kinds of Chocolate
The ideal temperatures for preparing milk
and white chocolates depend on the
formulation of the particular chocolate,
and are best obtained from the
manufacturer. This chart gives figures
generally used in the chocolate industry.Kind of Chocolate Melting Temperature
Dark 113–122ºF/45–50ºC
Milk 104–113ºF/40–45ºC
White 104ºF/40ºC
Kind of Chocolate Cooling Temperature
Dark 82–84ºF/28–29ºC
Milk 80–82ºF/27–28ºC
White 74–76ºF/24–25ºC
Kind of Chocolate Tempering Range