Why do I need to temper chocolate?

Tempering creates stable cocoa butter crystals that give chocolate a glossy finish, a satisfying snap, and prevent white bloom (streaks) from forming. Untempered chocolate sets soft and dull with a chalky texture.

What is the seeding method?

The seeding method involves melting chocolate fully, then adding finely chopped unmelted chocolate (the seed) to cool it down. The seed chocolate contains stable crystals that encourage the melted chocolate to crystallise correctly as it cools.

How much seed chocolate should I use?

Use approximately 25-30% of your total chocolate weight as seed. For example, for 500g total, melt about 365g and add 135g of finely chopped seed chocolate, stirring until it melts and reaches the cooling temperature.

How do I check if my chocolate is tempered?

Spread a small amount on a piece of baking parchment. Properly tempered chocolate will set within 3-5 minutes at room temperature (about 20°C) with a glossy, even finish. If it stays soft or looks streaky, it needs re-tempering.

What happens if chocolate gets too hot?

If chocolate exceeds its maximum melt temperature, the cocoa butter crystals break down completely and it may seize or become grainy. Dark chocolate should never go above 55°C, milk above 50°C, and white above 45°C.

BakeCalcs

Chocolate Tempering Calculator

Calculate the precise temperatures for tempering dark, milk, or white chocolate using the seeding method.

Chocolate Type

Total Chocolate Weight

How We Calculate This

Chocolate tempering is the process of heating and cooling chocolate to specific temperatures so the cocoa butter forms stable Type V crystals. This gives finished chocolate its characteristic snap and sheen.

Temperature Stages

Melt phase: Heat chocolate to fully melt all crystal types
Cool phase: Cool the chocolate (by seeding or tabling) to encourage stable crystals
Working phase: Gently reheat to the working temperature and maintain while dipping or moulding

Target Temperatures

Dark chocolate: Melt 50-55°C, cool 27-28°C, work 31-32°C
Milk chocolate: Melt 45-50°C, cool 26-27°C, work 29-30°C
White chocolate: Melt 40-45°C, cool 25-26°C, work 27-28°C

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.