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Chocolate Temper
Chocolate tempering temperatures for shiny snap.
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Dark Chocolate
Cocoa solids + cocoa butter, no milk
1. Melt: 45-50°C
2. Cool: 28-29°C
3. Work at: 31-32°C
🌡️ Use a digital thermometer for accuracy. ±1°C makes a difference.
◆ How it works
Chocolate Temper — 3 simple steps
01
Melt 2/3 of chocolate
Use double boiler
02
Cool by stirring + adding seed
Cool to specified temp
03
Reheat to working temp
Use immediately
◆ FAQ
Common questions.
Why temper?
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