How to Temper Chocolate

A step-by-step guide

See that shine? That’s how you know the tempering was successful. I always seem to forget about the spoon in the bowl as I move on to decorating.

Today’s post is all about tempering chocolate. I’ve referenced this technique—and even given some tips—in a few newsletters by now, but wanted to give a definitive (and easily searchable) post on the topic. It’s a skill that, once you master, you’ll want to employ again and again to make treats that much more beautiful and delicious. I’ve used this technique when styling for NYT Cooking and on various movie sets. I use it most in my own kitchen though, especially when creating treats to take to friends and family.

If you google how to temper chocolate, you will see a lot of scientific information and specific temperatures to adhere to—all of which differ by chocolate brand. I’ve found that learning to temper by feel is a better way to go. Over time, you’ll get it, and will be able to top your cookies and confections with drizzles of chocolate that will quickly dry to a hard, snappy shine, and that won't melt at room temperature. Tempered chocolate looks beautiful, has a great texture, and makes packed-up goodies much neater and nicer as they won't stick and smear.

If the tempering doesn’t work out, you’ll know pretty quickly. Within minutes, tempered chocolate should start drying to a satiny sheen. If it didn’t work, it will just look like melted chocolate. If that’s the case, just pop the tray of whatever treats you drizzled chocolate onto into the freezer for a few minutes, which will harden the chocolate and prevent “bloom” (those white spots that form when the cocoa butter rises to the surface). Though bloom is unsightly, it doesn't adversely affect the taste of the chocolate at all, so don’t stress if it happens. 

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Mendiants are discs of chocolate sprinkled with dried fruit and nuts, or even fresh fruit, as is the case here. If the chocolate is tempered, you can pack these up as a gift and they will be as hard and shiny as a fresh bar of chocolate. Such an easy confection to make!

What to make once you master it:

If you’re planning to make the Coconut Macaroons from Friday’s post, I hope you’ll try tempering your chocolate! Once you nail it, you can use the technique for others recipes like:

• My Chocolate-Dipped Citrus with Pistachios

• My Chocolate Pots de Crème

• My Buckwheat Hazelnut Cookies

• Here’s a more specific recipe (and video!) for mendiants from pastry chef Paola Velez, founder of Bakers Against Racism.

And if you want to learn more about the science of tempering chocolate, check out this article.

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I’m holding the bowl up by the spoon here! It hardened quickly to this glossy sheen. I transferred the chocolate from a microwave-safe bowl to this metal bowl to help expedite the cooling process.

My entirely unscientific but usually successful method for tempering chocolate: