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Published 21/09/2026

How to temper chocolate correctly

Tempering and melting chocolate are two different baking methods. Melting chocolate is simply using a heat source to melt solid chocolate into a liquid, whereas tempering chocolate is a precise method that has you melting, cooling and reheating solid chocolate so it sets hard, glossy and can sit at room temperature without melting in your hand. Tempered chocolate brings a professional standard to your chocolate treats like truffles and dipped fruits like chocolate covered strawberries.

If you’re unsure on how to temper or melt chocolate correctly, the following guide is here to help with step-by-step instructions.

The best temperatures for tempering milk, white and dark chocolate

Ensuring the right temperature when tempering chocolate can help you achieve that glossy, smooth texture. Milk, white and dark chocolate all require different cooling and reheated temperatures which are listed below.

Milk chocolate

Melt temperature – 45-50C

Cool temperature – 27-28C

Reheat temperature – 29-30C

White chocolate

Melt temperature – 45-50C

Cool temperature – 26-27C

Reheat temperature – 28-29C

Dark chocolate

Melt temperature – 45-50C

Cool temperature – 28-29C

Reheat temperature – 31-32C

How to temper chocolate

Before you start tempering, we always recommend using couverture chocolate or high-quality bars of chocolate as they contain a higher cocoa mass. Usually, couverture chocolate can be bought as buttons in similar sizes which makes the melting process much easier and more precise.

What you’ll need

  • Couverture chocolate (or high-quality chocolate)

  • Serrated knife

  • Kitchen thermometer

  • Silicone spatula

  • Food processor

Method

  1. Chop ¾ of the chocolate using the serrated knife. If using couverture chocolate and they’re in buttons, no chopping is required. Leave on the chopping board.

  2. Take the remaining chocolate or ¼ of the couverture chocolate and place in the food processor. Pulse until it’s finely chopped. If you don’t have a food processor, use the serrated knife to chop but make sure the chocolate is finer than the previously chopped chocolate.

  3. Take a saucepan and fill it halfway with hot water. Create a bain-marie by placing a bowl over the saucepan, ensuring that the bottom of the bowl does not touch the water, and add all the roughly chopped chocolate. Gently melt the chocolate, making sure that the water does not boil. Use a silicone spatula to stir and stir regularly.

  4. Use the thermometer to check the temperature. When it reaches the correct temperature (refer above), remove the melted chocolate from the bain-marie.

  5. Take a third of the melted chocolate and transfer to a bowl and keep in a warm place. Add the very finely chopped chocolate into the other two-thirds of the melted chocolate and stir it in, making sure to stir constantly to achieve the correct temperature. Make sure to use a thermometer. Take the third of melted chocolate you previously set aside and add. Stir until you’ve reached the correct temperature.

  6. Once the right temperature is achieved, pour into your chocolate moulds and leave to cool and set. You should achieve that glossy finish and chocolate that has that perfect snap!

How to melt chocolate

If you’re not wanting to temper chocolate and only melt instead, here are the best methods for melting your chocolate.

There are two ways to melt chocolate: by using the microwave or melting on the hob. There’s no right or wrong method; the microwave is quicker, whereas the hob offers greater control. Both methods can be used for milk, dark and white chocolate.

How to melt chocolate in the microwave

  1. Chop the chocolate and add to a clean and dry microwave-safe bowl. A drop of moisture can cause the chocolate to seize. If using chocolate chips, add straight to the bowl.

  2. Place the bowl in the microwave and heat for 30 seconds. Stir well to redistribute the chocolate.

  3. Place back in the microwave and heat in shorter bursts of 15 seconds, stirring each time until the chocolate is melted and completely smooth.

How to melt chocolate on the hob

  1. Chop the chocolate into smaller chunks.

  2. Add an inch of water to the saucepan and bring to a gentle simmer. Place a heatproof metal or glass bowl on top of the saucepan, making sure that it doesn’t touch the water.

  3. Add the chopped chocolate or chocolate chips to the bowl and gently stir with a silicone spatula until the chocolate melts.

  4. Remove the bowl from the saucepan once fully melted.

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