How to Temper Chocolate

Step-by-step video tutorial on how to temper chocolate for dipping, coating, and decorating.

9 Responses to “How to Temper Chocolate”

  1. #
    georgine bosak — December 4, 2013 at 11:30 am

    I will try it. I am eating my truffles naked, ok, straight from the bowl with a spoon. So dipped would be a step up.. Thanks so much for this

  2. #
    Guest — December 4, 2013 at 1:41 pm

    They look yummy! Can you do a brownie video soon? Also, your makeup is gorgeous here! Any chance you can do a makeup tutorial sometime? 🙂

    • #
      Tessa — December 4, 2013 at 2:20 pm

      Thank you for the requests! I’ll definitely consider doing a brownie video and a makeup video would be fun too because I’m slightly makeup obsessed. Check out this Sunday’s post, it’ll be all about my recent beauty faves!

  3. #
    Stephanie — December 4, 2013 at 1:42 pm

    Hey Tessa, Love this! Question – does the seed chocolate need to be tempered, or is it the same chocolate you use for melting?

    • #
      Tessa — December 4, 2013 at 2:22 pm

      Thanks Stephanie! The seed chocolate is the same you used for melting, which should have been tempered when it was manufactured for sale. Make sure to use high quality chocolate that is dark and shiny (no chocolate chips or anything with added waxes, etc).

  4. #
    Stephanie — December 4, 2013 at 2:29 pm

    Oh, ok – so if you’re starting out with untempered chocolate, you’d need tempered chocolate to seed? Or are all wafers/chips/bars tempered from the get-go?

    • #
      Tessa — December 4, 2013 at 2:35 pm

      Whatever chocolate you start with should already be tempered (otherwise it would be super unstable and wouldn’t have much of a shelf life) so as long as you’re using chocolate wafers/bars made for baking and not just for consumption (like Hershey’s bars or something), you should be good to go. I included a link in the post of my favorite chocolate to use for tempering. In this video I just used Baker’s brand semisweet baking chocolate. Hope that helps!!

  5. #
    Carla — December 8, 2013 at 7:57 pm

    Funny I was thinking about learning how to properly temper chocolate the other day! Great timing 😉

  6. #
    Katja — December 19, 2015 at 1:47 am

    Yeah, thanks. Nou I also know what peanutbuttercups are! I’ll experiment with peanutbutter, butter and powdered sugar!
    Yours Katja

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