Chocolate Tempering Calculator
Get the correct tempering temperatures for dark, milk, or white chocolate. Shows melt, cool, and working temperatures.
g
Melt Temperature
122 °F
Cool To82 °F
Working Temperature90 °F
Seed Chocolate (for tabling)125 g
How to Temper Chocolate
Temperature Ranges
Steps
1. Melt: Heat chocolate to the melt temperature to destroy all existing crystal forms. 2. Cool: Lower the temperature to encourage stable (Form V) crystals to form. 3. Reheat to working temp: Gently raise to working temperature to melt unstable crystals while preserving stable ones.
Seed Method
Add 25% finely chopped tempered chocolate to the melted chocolate while stirring. This provides stable crystal seeds.
Example Calculation
Temper 500 g of dark chocolate.
- 01Melt 500 g dark chocolate to 122°F (50°C).
- 02Cool to 82°F (28°C) on a marble slab or by adding seed chocolate.
- 03Seed amount = 500 x 0.25 = 125 g finely chopped tempered chocolate.
- 04Reheat gently to 90°F (32°C) working temperature.
- 05Test: dip a knife and let it set. It should be glossy and snap cleanly in 3-5 minutes.
Frequently Asked Questions
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