Chocolate Tempering Temperature Calculator
Get exact tempering temperatures for any chocolate type. Enter your chocolate and get melt, cool, and working temperatures plus timing guidance.
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Tempering guide for Dark (70%+) chocolate
• Melt to: 50°C (122°F)
• Cool to: 28°C (82°F)
• Work at: 32°C (90°F)
Seeding method: Melt two-thirds, then add the remaining third as finely chopped seed a little at a time, letting each addition dissolve completely before the next. Stop adding once it holds the working temperature.
For a 500g batch, expect roughly 30 minutes of working time before it thickens and needs warming back to the working temperature.
Temperatures are for couverture with cocoa butter as the only fat. Compound coatings do not need tempering at all, and every brand's datasheet beats a general chart.