Tempering Chocolate at Home: Shiny Finish, Clean Snap, No Bloom

Tempering chocolate looks like wizardry until you learn what it actually is: controlling how cocoa butter crystallizes.

When chocolate is tempered, it:

• Sets shiny instead of dull
• Snaps cleanly instead of bending
• Releases from molds easily
• Stays stable at room temperature (less risk of fat bloom)

When chocolate is not tempered (or loses temper), it can:

• Set streaky or gray
• Feel soft or crumbly
• Develop a dusty white film over time

This guide gives you a home-kitchen process that works—without requiring professional equipment. You’ll learn:

• What “temper” actually means
• Which tempering method is best for you
• Temperature targets you can trust
• Common failure modes (and how to fix them)

What tempering is (in plain language)

Chocolate contains cocoa solids (flavor) and cocoa butter (fat). Cocoa butter can solidify into different crystal forms. Some forms are unstable and lead to dullness and bloom; one form is especially desirable for shine and snap.

Tempering is the process of:

1. Melting chocolate to erase existing crystals.
2. Encouraging the “good” crystals to form.
3. Holding the chocolate in a working range so those crystals dominate.

If that sounds technical, here’s the practical translation:

• You melt chocolate.
• You cool it while “teaching” it how to set.
• You use it while it’s in the sweet spot.

What you need (minimal kit)

You can temper chocolate with very little.

Essentials

• A thermometer (instant-read or probe)
• A heat-safe bowl
• A spatula
• A dry workspace

Helpful

• A silicone spatula (scrapes well)
• Parchment paper
• A bench scraper (for tabling method)
• Cocoa butter (optional for thinning)

One strict requirement: keep water away

Water is the enemy of melted chocolate.

Even a tiny amount can cause the chocolate to seize (turn thick and grainy).

So:

• Dry the bowl and tools completely.
• Avoid steam dripping into chocolate.
• Keep wet hands away.

Choose your method: seed, tabling, or microwave

There are multiple ways to temper. The best one is the one you can repeat.

Method A: Seeding (best for most home kitchens)

You melt most of the chocolate, then add finely chopped tempered chocolate (“seed”) to introduce stable crystals.

Pros: consistent, low mess, beginner-friendly.

Cons: needs unmelted tempered chocolate as seed.

Method B: Tabling (great if you like tactile control)

You melt chocolate, then pour part onto a cool surface and move it around to cool, then mix it back in.

Pros: fast, very controllable.

Cons: messier, needs a clean surface and practice.

Method C: Microwave seeding (fast, small batches)

You microwave chocolate in short bursts and seed by stirring and adding chunks.

Pros: no double boiler, quick.

Cons: easier to overheat if you rush.

If you’re tempering for the first time, use seeding.

Temperature targets (use these as anchors)

Exact numbers vary slightly by brand and formulation, but these anchors work well as a home guide.

Dark chocolate

• Melt to about 45–50°C (113–122°F)
• Cool to about 27–29°C (81–84°F)
• Work at about 31–32°C (88–90°F)

Milk chocolate

• Melt to about 40–45°C (104–113°F)
• Cool to about 26–28°C (79–82°F)
• Work at about 29–30°C (84–86°F)

White chocolate

• Melt to about 40–45°C (104–113°F)
• Cool to about 25–27°C (77–81°F)
• Work at about 28–29°C (82–84°F)

Step-by-step: Seeding method (the reliable default)

This method is the workhorse for dipping, bark, molded chocolates, and decorative drizzles.

1) Chop your chocolate

Chop into small, even pieces.

• Melt portion: ~70–80%
• Seed portion: ~20–30%

If you’re tempering chips, know that many chips are designed to resist melting and may be thicker. A good bar or couverture-style chocolate is easier to temper.

2) Melt the main portion

Melt gently using a double boiler or short microwave bursts.

Double boiler tips:

• Keep water at a gentle simmer, not a rolling boil.
• Make sure steam doesn’t condense into your bowl.

Microwave tips:

• Use 15–30 second bursts.
• Stir between each burst.
• Stop early; let residual heat finish the melt.

Bring the chocolate to the melt temperature for your type (dark vs milk/white).

3) Cool with seed

Remove from heat.

Add a handful of seed chocolate and stir steadily.

You’re trying to cool the chocolate down into the crystal-forming range.

If your seed melts immediately and temperature doesn’t drop, add more seed.

If you added too much seed and the temperature drops too far or chunks remain, you can remove a few unmelted pieces or warm very gently.

4) Rewarm to working temperature

Once you’ve cooled into the low range, warm the chocolate gently back up to its working range.

This is where most people fail: they either don’t rewarm enough (too thick) or they overshoot (lose temper).

Warm slowly:

• A few seconds over warm water
• Or a few microwave pulses (5–10 seconds)

5) Do a temper test

Before you dip 40 strawberries, do a 60-second test.

Smear a thin stripe of chocolate on parchment or a metal spoon.

In a normal room, tempered chocolate should:

• Start setting within a minute or two
• Become glossy
• Not look streaky or wet

If it stays tacky for a long time or dries dull, you’re likely out of temper.

Working with tempered chocolate (how to keep it in temper)

Tempered chocolate is a living material. Your job is to keep it within its working range.

Keep it warm, not hot

If it cools too much, it thickens. If it gets too warm, it loses temper.

Practical tools:

• A warm water bath (not hot)
• A heating pad under a towel
• A microwave pulse now and then

Stir often

Stirring redistributes crystals and keeps texture consistent.

Avoid cold bowls and cold add-ins

If you toss cold nuts or freeze-dried fruit into tempered chocolate, you can drop the temperature too far and cause thickening.

Bring add-ins to room temp.

Common problems (and fixes)

Problem: Chocolate sets dull, streaky, or gray

Likely causes:

• Not tempered
• Overheated during rewarming
• Too warm while working

Fix:

• Melt back to full melt temp and re-temper.

Problem: White film shows up days later (fat bloom)

Fat bloom can happen from:

• Poor temper
• Temperature swings (warm → cool → warm)
• Storing chocolate near heat

Fix:

• Re-temper and store in a stable, cool environment.

Problem: Chocolate is thick and gloopy

Likely causes:

• Temperature too low
• Too many crystals (over-seeded)
• Chocolate formulation (chips, high solids)

Fix:

• Warm very gently into working range.
• If still too thick, add a little melted cocoa butter (small amounts) to improve fluidity.

Problem: Chocolate seizes (grainy paste)

Cause:

• Water/steam got into chocolate.

Fix options:

• For tempering/dipping, seized chocolate is usually not salvageable.
• For baking, you can sometimes rescue seized chocolate by whisking in hot cream or butter to make a ganache or sauce.

Problem: Coating is too thick on dipped items

Solutions:

• Ensure chocolate is warm enough (still in temper)
• Tap off excess and let it drip longer
• Use a deeper container so you can dip fully and lift cleanly

Tempering for specific projects

Dipped strawberries

Keys:

• Strawberries must be very dry (water causes seizing)
• Room temperature fruit prevents sudden thickening
• Dip quickly, tap off excess, place on parchment

Bark

Bark is forgiving.

• Spread thin for quicker set and better snap
• Add toppings quickly before it sets

Molds

Molds are where tempering really pays off.

• Use clean, dry molds
• Tap to release bubbles
• Let set at cool room temp
• Avoid the fridge unless your room is very warm (condensation risk)

Storage: how to keep finished chocolate beautiful

Tempered chocolate likes:

• Cool, stable temperatures
• Low humidity
• No sunlight

Avoid:

• A hot windowsill
• A refrigerator that cycles humidity

If you must refrigerate (very hot climate), wrap tightly and allow chocolate to come to room temp in the wrapping to avoid condensation.

A practical “first temper” recipe

If you want a low-stakes first project:

1. Temper 250–500g of dark chocolate with the seeding method.
2. Do a temper test.
3. Make a simple bark: spread on parchment, top with toasted nuts and flaky salt.
4. Let set at room temperature.

You’ll learn the feel of tempered chocolate without fighting a complicated shape.

The takeaway

Tempering isn’t mystery. It’s controlled crystallization.

If you remember three things:

1. Keep everything dry.
2. Use a thermometer and stay in the ranges.
3. Always do a quick temper test.

With that, you can make chocolate that looks professional, snaps cleanly, and stays gorgeous for days—without needing a chocolatier’s kitchen.