If you want to use the microwave to temper chocolate, this post that goes into depth on how to temper for each of the various chocolates. However, if you do not own a microwave, or you are having overheating issues trying that method, this tutorial is for you! It will also so you how to fix bloom on chocolate.

Tempering chocolate is basically the process of making your candy firm, snappy and excellent for making coatings or various shaped candy bars.

Basically, you want to heat the chocolate to melt all the crystals then cool it back down to the temperature where the desired crystals live. If you want to read more in depth, go here. Otherwise, follow along.

I melted chocolate in the microwave the other day. Problem is, I overheated the mixture. This is common when getting used to using one for tempering as it can be difficult to remove the chocolate at the right time which will often lead to the chocolate getting a little too hot too quickly.

If you catch it in time, you simply let the chocolate cool and start over. If you don’t, you’ll have not so pretty chocolate. It’s completely edible, but not very pleasing to the eye and the texture is sometimes chalky. You often see this in candy bars that got overheated and later cooled down or if you store it in extreme temperatures like the freezer.

This causes the chocolate to create a whitish tint. In time, you’ll often also get a chalky residue, especially in humid conditions. This is bloom. But don’t worry, you can learn hot to fix bloom by simply remelting the chocolate in these instances.

Tempering chocolate (stovetop method)

Learn how to temper chocolate on the stove top. This is handy to learn if you don't own a microwave or want more control over your expensive chocolates.

Print Recipe

Prep Time5 minutes minutes

Cook Time5 minutes minutes

Total Time10 minutes minutes

Servings8

Calories 160

Ingredients

• 8 oz (226g) dark chocolate

Instructions

• In a small sauce pan, bring 1″ water to a slow simmer.  Do not boil.
• On top of the sauce pan, add a heat proof bowl that will sit above the water line.  It is best to test this before heating pan as moisture can ruin chocolate.
• Pour 3/4 chocolate into bowl. Set the remaining chocolate aside. 
• At first, the chocolate will barely melt, but you want to stir to prevent burning.
• When the chocolate is close to fully melted, check the temperature. You want the temperature to read between 113-122F (45-50C.)
• Once reached, remove promptly from heat and wipe off bottom of bowl. Pour in remaining chocolate and stir. Cool the chocolate by occasionally stirring until you reach 88-89F (31C.)
• It is now ready to use.

Notes

Any amount of chocolate can be used, but in general, it is not recommended to melt less than 3 oz at a time as smaller amounts scorch easily.

You can check for temper by placing a small layer on a piece of parchment or silicone mat.  After 2-3 minutes, the chocolate should have a sheen, snap and into bend or start to melt immediately when handled.

For safety purposes, please make sure the bowl you are using is heat proof and doesn’t fit snuggly inside the pan. It should lift away easily. You do not want the water to be boiling, just a simmer which is around 200F (93C.). Be careful of the heat on the bowl and steam rising when removing the it from the heat source.

Nutrition Facts

Tempering chocolate (stovetop method)

Serving Size

 

1 oz

Amount per Serving

Calories

160

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

7

g

44

%

Carbohydrates

 

13

g

4

%

Fiber

 

2

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.