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Easy Chocolate Tempering Guide
  1. First thing is first, you are going to need a chocolate thermometer. They're not very expensive & they will make it easier to temper chocolate accurately. We'll link our favorites below! 

  2. Chop your chocolate evenly if in bar form & put about two-thirds of it in the top portion of your double boiler or a heatproof bowl.

  3. Heat nearly 2 inches water in the bottom portion of the double boiler or a small sauce pan. Once warm,  placethe bowl on top of the sauce pan, making sure that the bottom of the bowl is not touching the water. Allow the chocolate to slowly melt.

  4. Once it has become liquid, turn off the heat, remove the bowl from the top of the sauce pan & wrap a clean tea towel round the base to keep it insulated & warm.

  5. Add the remaining chopped chocolate, pop the thermometer in & stir the chocolate until it reaches 91 to 93 degrees F for dark chocolate, 88 to 91 degrees F for milk chocolate and 82–84F for white chocolate.

  6. This will take a while. Once done, it's ready to use!