Most chocolate tempering problems show up after the chocolate sets: white streaks, a dull gray surface, or chocolate that stays soft and melts on your fingers. Others happen while you melt it, when the chocolate suddenly turns thick and grainy.
This guide explains each problem and how to fix it. After that, you will find the easy seeding method, which gives shiny, snappy chocolate at home.
What Is Chocolate Tempering?
Cocoa butter can set into several types of crystals. However, only one type gives a glossy surface and a clean snap. Tempering simply means melting, cooling and gently rewarming chocolate, so that only these good crystals form.
Common Chocolate Tempering Problems and Fixes
White or gray streaks (fat bloom)
Cause: This usually happens because the chocolate was not tempered, or it got too warm after setting.
Fix: Melt it again and temper it properly. In addition, store finished chocolate at 15–18°C (59–65°F).
Dusty white spots (sugar bloom)
Cause: Moisture dissolved sugar on the surface, usually after the fridge.
Fix: Avoid the fridge, or wrap chocolate airtight and let it reach room temperature before unwrapping.
Dull, soft chocolate
Cause: The chocolate was too warm when you used it, so the good crystals melted.
Fix: Keep dark chocolate at 31–32°C (88–90°F) while working. Also, test a little on a spoon before dipping.
Seized chocolate
Cause: A few drops of water or steam got into the chocolate, so it turned thick and grainy.
Fix: You cannot temper seized chocolate. Instead, stir in a little hot cream and use it as ganache or sauce.
Chocolate will not release from the mold
Cause: It was not tempered, so it did not shrink as it set.
Fix: Temper it properly, and chill the mold for only 10 minutes.
Tempering Chocolate: The Seeding Method
Ingredients
- 300 g (10½ oz) good dark chocolate, chopped
Steps for tempering chocolate
- Divide. First, set aside one-third of the chopped chocolate as “seed” chocolate.
- Melt. Next, melt the rest over barely simmering water, stirring, until it reaches 45–50°C (113–122°F).
- Seed. Then take the bowl off the heat and stir in the seed chocolate.
- Cool. After that, keep stirring until the chocolate cools to 31–32°C (88–90°F) and all the pieces melt.
- Test. Finally, dip a spoon and leave it at room temperature. If it sets shiny and firm in 5 minutes, the chocolate is tempered.
Tips to Avoid Chocolate Tempering Problems
- Use an instant-read thermometer, because a few degrees make a big difference.
- Keep every bowl and spoon completely dry; otherwise, the chocolate can seize.
- For milk chocolate, work at 29–30°C (84–86°F); for white chocolate, 28–29°C (82–84°F).
Melted chocolate also matters in baking; for example, see our chocolate fondant recipe and our guide to crackly top brownies.
Storage Tips
Store tempered chocolate in a cool, dark, dry place at 15–18°C (59–65°F), wrapped tightly, for several months.
A Bit of History
Chocolate makers learned to temper chocolate in the 1800s, after new machines made solid eating chocolate possible. You can read more about chocolate on Wikipedia.
Chocolate Tempering Problems FAQ
Can I eat chocolate with bloom?
Yes. Bloom only changes the look and texture, so it is safe to eat or bake with.
Do chocolate chips need tempering?
For baking, no. However, chips contain stabilizers, so they are not ideal for coating.
Can I temper chocolate in the microwave?
Yes. Melt it in 15-second bursts, stirring each time, and stop before it is fully melted.
Want more? If you found this guide to chocolate tempering problems useful, our digital cookbook also includes 31 Eastern and Western dessert recipes with exact measurements and step-by-step instructions.
