Chocolate Tempering Guide

Tempering aligns cocoa butter crystals for a glossy, snappy finish. Select your chocolate type to get the three critical temperature targets.

Dark

55–70% cocoa

Milk

30–45% cocoa

White

No cocoa solids

Ruby

Pink, fruity

① Melt

Fully melted, no crystals

→

② Cool

Stir to seed Form V crystals

→

③ Work

Ideal for dipping & molding