Chocolate Tempering Calculator

Tempering creates stable cocoa butter crystals that give chocolate a glossy finish, a satisfying snap, and prevent white bloom (streaks) from forming. Untempered chocolate sets soft and dull with a chalky texture.

The seeding method involves melting chocolate fully, then adding finely chopped unmelted chocolate (the seed) to cool it down. The seed chocolate contains stable crystals that encourage the melted chocolate to crystallise correctly as it cools.

Use approximately 25-30% of your total chocolate weight as seed. For example, for 500g total, melt about 365g and add 135g of finely chopped seed chocolate, stirring until it melts and reaches the cooling temperature.

Spread a small amount on a piece of baking parchment. Properly tempered chocolate will set within 3-5 minutes at room temperature (about 20°C) with a glossy, even finish. If it stays soft or looks streaky, it needs re-tempering.

If chocolate exceeds its safe melt range the cocoa butter can scorch and the chocolate may seize or turn grainy. Dark chocolate melts at 45-50°C and should never be pushed above about 50°C, milk and white melt at 40-45°C and should never exceed about 45°C. Above these points the chocolate develops a burnt taste and loses its gloss, so melt gently and use a thermometer.