Now that we’ve learned the basics on tempering chocolate, let’s learn to temper milk chocolate. I like to practice with baking chips, pretzels and cereals to make a delicious candy bar that doesn’t need much work. That way, all the chocolate is used up after practicing and you can break it up and share! Today, I used pretzels and rice cereal.
The goal is to raise the temperature to 113F (45C) in order to melt all the chocolate crystals and to cool it back down to 88F (31C) in order to have a nice shiny and snappy chocolate that melts in your mouth.
Let’s follow along below and discover how easy tempering milk chocolate can be. What will you dip in chocolate once you start?
Use a microwave safe bowl 
Stir even if they don’t look melted or it will burn 
Heat another 30 seconds and stir 
When you get to this stage, start checking the temperature and heat 5 – 10 seconds to prevent burning 
Even if fully melted, it might not be hot enough to melt all the crystals. Most recommend 113F (45C) but above 100F (38C) works fine. 
Don’t heat too far or it will burn! 
Cool to (88F) 31C and you are ready to use! 
My thermometer is off by .2 but for this purpose, all is fine! 
I made fancy crunch bars 
No waste! 
Spread it on parchment or silicone mat. 
Happy Baking!
Ingredients
- 8 oz (226g) milk chocolate
Instructions
- In a microwave safe bowl, heat 3/4 of chocolate for 20 seconds and stir.
- Repeat this step until most of the chocolate is melted. Check the temperature. If you are close to 113F (45C) start heating in 5 second intervals, stirring between each cycle and rechecking temperature as it can heat quickly in the end stages and burn.
- Add in the remain chocolate. Continue to stir until the temperature drops to 86F (30C.) Your chocolate is now in temper and 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.
Nutrition Facts
Tempering Milk Chocolate
Amount per Serving
Calories
128
% Daily Value*
Fat
6.4
g
10
%
Saturated Fat
1.8
g
11
%
Sodium
18.3
mg
1
%
Carbohydrates
18
g
6
%
Protein
1.8
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
* Calories provided as a courtesy and not guaranteed.
Thank you so much!! I have researched, attempted, researched more, failed more…until you!!! I read every word twice because no one else made it this simple to understand!!! Perfect! I’m so excited for my new venture now that you taught me how!!!
P.S. were you a teacher before???
Hello, Jeanna!
I’m so glad it helped you understand the process better! If you want even more success, in the beginning, only heat for 10-15 seconds instead of 15-30 seconds for more cycles. Some of the more modern microwaves run super hot and this slow and steady approach will ensure your chocolate never scorches. I hope this helps you get your chocolate tempered. If you need more help, feel free to reach out as I want you to be successful. There is a post for each of the main types of chocolate on here as well. I used to fight with white chocolate all the time.
I’m actually a retired accountant. I used to supervise and train others in various administrative jobs. My husband is an English teacher. He has helped me with editing many posts over the years. He’s also rubbed off on me a lot over the years. He did give up on my inability to pronounce certain words, though. 🤣
Have a fabulous day and let me know how it turns out or if you need anything to get your chocolates tempered.
YOU! my dear, are an excellent teacher!!! Tempering chocolate is one thing I could never understand. I mean, I understood the principal behind it but just couldn’t seem to get it right. I had never before seen the temperatures listed, so I suspect I have never gotten the chocolate hot enough in the beginning. Excellent post and video!
Gidget, hello! Hope your husband and pets are all doing well.
I was so like you. I would melt the chocolate and seed it like other videos but it still would be bendy, melty or marbled. Then if it ever dried, it would become chalky. 😀 I never completely got there and only found out why when seeing a baking show talk about temperatures being important. After watching, I did a lot of research and decided to share with you guys. Happy Holidays! 🙂