Ultimate Pastry, Savory & Craft Beverage Ingredients

Tempering Chocolate

Posted on 01 September 2017

Tempering chocolate is the first step when making chocolate-dipped fruit and pretzels, garnishes, and truffles with a lovely snappy chocolate coating.


  • High quality dark, milk, or white chocolate


  1. Heat water in double boiler over low-to-medium heat.
  2. Chop chocolate into small pieces. Divide into three roughly equal amounts.
  3. Melt ⅓ chocolate in double boiler, stirring often until melted.
  4. Add another ⅓ of the chocolate to double boiler. Continue stirring until completely melted, being sure to keep the temperature below 125°F.
  5. Remove pan from heat and add the last ⅓ of the chocolate. Stir until melted.
  6. Set pan in an ice bath and stir constantly until the temperature is 80-85°F
  7. Remove pan from ice bath and set back over warm water. Bring the temperature up 1-2°F while stirring. This is the perfect time to add an Oil Soluble extract of your choice.
  8. Congratulations! Your chocolate is now tempered and ready to use for dipping or decorating.
Learn to temper chocolate like a professional!

Products used in this recipe


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