Here's how to temper chocolate! This post covers it all: best chocolate to use, correct temperatures, the microwave and seeding methods, and more! Everything you need for perfectly tempered chocolate is here. Use for chocolate covered strawberries, chocolate truffles, you name it!
You’re done! Test your temper by dipping a small piece of parchment into your chocolate. Let it sit at room temperature for a few minutes. The chocolate should be smooth and firm. If it’s streaky or runny, try stirring in more chocolate to the mixture to bring the temperature down further.
Tempered chocolate can be tempered over and over again. You want to keep the working temperature of about 89°F when working with it. If it goes far below that temperature, set it back over the double boiler until it is 89°F again. If it goes much above that temperature, add more seed chocolate to drop the temperature.
Put 2/3 of the chocolate in a microwave safe bowl. Melt at 50% power in 1-minute intervals, stirring between each interval, until melted and smooth. The chocolate should only be between 100 – 110°F.
Add remaining chocolate in small amounts while stirring. Be sure that the pieces are completely melted before adding more.
The chocolate will thicken and become cool, shiny, and smooth as you continue stirring and “seeding” it by adding additional small amounts. When it has reached the range 84-91°F, the chocolate will be tempered and ready to work with.
You can temper any amount of chocolate you need, but note that tempering less than 16 ounces is becomes a little more difficult.