Select Chocolate Type
15 minutesChoose couverture; note cocoa butter content for temper curve.
Field context
This workflow is part of 2 niche fields
Complete guide for chocolate tempering basics — step-by-step workflow, tools, checklist, and expert tips to get started.
Choose couverture; note cocoa butter content for temper curve.
Melt to melt point; add seed chocolate at seed temperature.
Cool with seed; stir until glossy and fluid at work temp.
Keep at work temp; rewarm slightly if thickens.
Key benchmarks for chocolate tempering basics.
| Type | Melt °F | Work °F |
|---|---|---|
| Dark | 115-120 | 88-90 |
| Milk | 110-115 | 86-88 |
| White | 105-110 | 82-84 |
Add 25% finely chopped seed chocolate at cool-down stage.
Pro tablieres use marble — seed method works for beginners.
Seized chocolate needs remelting — never dip wet utensils.