Science: How to Temper Chocolate with This Easier Method

Traditional chocolate-tempering techniques can be fussy and time-consuming, so we developed a far easier approach.

Good chocolate right out of the wrapper has an attractive sheen and a satisfying snap when you break it in two. But if you melt the chocolate to use as a coating or for drizzling and try to use it immediately, it will set up into a soft, blotchy, dull-looking mess that melts on your fingers. Why the difference? The short answer is that the crystal structure of the cocoa butter in the chocolate has changed. Cocoa butter can solidify into any of six different types of crystals, each of which forms at a specific temperature. But only one type—beta crystals—sets up dense and shiny and stays that way even at warmer temperatures well above room temperature. When a chocolate is made up of beta crystals, it is said to be in temper. So how do you put melted chocolate back in temper?

FUSSY, OLD-FASHIONED ROUTE
The traditional way is a painstaking process known as tempering. First the chocolate is melted so that all its fat crystals dissolve. It is then cooled slightly, which allows new "starter" crystals to form. Finally, it is gently reheated to a temperature high enough to melt the less stable crystals and allow only the desirable beta crystals to remain (these handily melt—and form—at around 88 degrees), triggering the formation of more beta crystals that eventually form a dense, hard, glossy network.

EASIER, UPDATED APPROACH

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[michellebauer]

I've tried for years to get my chocolate perfectly tempered, tried many methods and i'm happy to say HE NAILED IT!!! I CAN FINALLY DO IT!!

[krysiamatthews]

Thanks so much! I've been looking for a clear, science-based explanation like this for awhile. It's great!

[DouglasMurray]

Tried this method of tempering chocolate and it works well.

[deborahcohen]

That is the most knowledge I have acquired in 3.45 minutes in a long time. Among many things I love the lego and ice cube demo! Thank you so much!

[fn]

This was so informative and helpful. I just tempered chocolate for the first time after watching this video and it went great. Had a great shine too!

[joellieu]

I now know why my melted chocolate not freeze well. any phenomenon has its scientific explanation.  good teaching, thank you.

[JustStuffXO]

This is a terrific video for a person who has wanted to temper chocolate for decades. I've got the thermometers. 3 or 4 of them. Gave up. This worked. I use chocolate to coat truffle fillings and this worked! No blooming, and it set without being refrigerated. Awesome. Previously I used a tiny bit of wax and had to refrigerate. This is WAY BETTER. Thank you so much!

[hannahyoung]

y'all can keep your ASMR, all I want is that chocolate snapping.

[totoressorp]

2:45 - 3:00
Microwave 3/4 of finely chopped chocolate @ 50% power until mostly but not fully melted (exact time?? Try 10-20 seconds at a time, check often, stir)
Add remaining (also finely chopped) chocolate and stir until melted and microwave for no more than 5 seconds at a time (still 50% power?) to complete the melting

[nanadasal]

Thank you so much! I’ve made chocolate earlier and I just refrigerated it after without tempering and it melts in my fingers. I can now temper my chocolate with much easier method. Thank you

[LovingAtlanta]

👍Terrific details and explanation. I actually understood everything he said. Thank you. 💞

[bobbybobbinson]

This video is so cool. Whoever came up with the traditional method of tempering chocolate was a genius. So smart and so simple

[junbh]

What surprises me is what he calls the 'old fashioned' method is one I've never heard of, and his 'new invention' is a variation of one of the common methods that all cookbooks and instructions always describe.

[lindamarshall]

Best video and best explanation of what is tempering, why we should do it and how to do it!

[mosesmanaka]

I just call the chocolate a whole lot of names, then it looses its temper.

[StagnantMizu]

hahaha i started a movie about samurai, from that i went to the art of katanas, then how to make kananas, sharpen katanas, tempering knives, now here i am how to temper chocolate :D

[JillKnapp]

Wow. This is super-helpful, clear, and to the point. Thank you so much!

[mayonnaiseeee]

Amazing explanation. ATK always comes through.

[MK-fyuz]

I've been using this method for years and it always worked well for me. And now i know why, thanks!

[roninelenion]

Thank you. I've always wondered if there was a simpler way to temper chocolate. I'm definitely going to try it soon.

Also, this guy looks like Josh Groban.