Dark 88–90ºF/31–32ºC
Milk 86–88ºF/30–31ºC
White 80–82ºF/27–28ºCTempering Methods There are several
different ways to obtain melted chocolate that
is in temper. All of them require an accurate
thermometer, a gentle heat source (often a pot
of hot water over which the bowl of chocolate
can be held), and the cook’s full attention.
And all of them end with the chocolate at a
temperature where stable crystals can form
and unstable crystals can’t.
Of the two common methods for tempering
chocolate, one creates the stable crystals from
scratch, while the other uses a small amount
of tempered chocolate to “seed” the melted
chocolate with stable crystals.
To temper the chocolate from scratch,
heat it to 120ºF/50ºC to melt all crystals,
and cool it down to around 105ºF/40ºC.