Chocolate Tempering Calculator Formula
Understand the math behind the chocolate tempering calculator. Each variable explained with a worked example.
Formulas Used
Melt Temperature
melt_temp = melt_fCool To
cool_temp = cool_fWorking Temperature
work_temp = work_fSeed Chocolate (for tabling)
seed_amount = round(chocolate_g * 0.25)Variables
| Variable | Description | Default |
|---|---|---|
chocolate_type | Chocolate Type | 1 |
chocolate_g | Chocolate Amount(g) | 500 |
melt_f | Derived value= (chocolate_type == 1) * 122 + (chocolate_type == 2) * 113 + (chocolate_type == 3) * 104 | calculated |
cool_f | Derived value= (chocolate_type == 1) * 82 + (chocolate_type == 2) * 79 + (chocolate_type == 3) * 77 | calculated |
work_f | Derived value= (chocolate_type == 1) * 90 + (chocolate_type == 2) * 86 + (chocolate_type == 3) * 82 | calculated |
How It Works
How to Temper Chocolate
Temperature Ranges
| Type | Melt | Cool To | Working | |------|------|---------|--------| | Dark | 118-122°F | 80-82°F | 88-90°F | | Milk | 110-113°F | 78-80°F | 84-86°F | | White | 100-104°F | 76-78°F | 80-82°F |
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.
Worked Example
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.
Ready to run the numbers?
Open Chocolate Tempering Calculator