How to Temper Chocolate

Here is a post for those of you who want to use your premium chocolate for coating or dipping. Before you can mold your chocolate or use it to coat or dip candies or fruit you need to temper it first. Tempering is a method of heating and cooling chocolate and gives it that smooth glossy finish. Properly tempered chocolate should have crisp snap and won’t melt on your fingers. The wonderful chocolate makers Ghirardelli have produced a very useful video on tempering chocolate that clearly demonstrate the process of tempering. They also have written instructions that you may find helpful.

There are also some nice chocolate tempering machines that will temper the chocolate for you that you may be interested in.
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