How to Temper Cooking Chocolate

Coarsely chop the cooking chocolate, place in a suitable bowl and melt in a warm water bath at just over 34 degrees. If you don’t have a thermometer, melt the cooking chocolate leisurely in a water bath and dip the tip of a knife into it. The heat is correct when the cooking chocolate sets after one minute.

Important: No water should get into the cooking chocolate!

Remove the liquid cooking chocolate from the water bath and cool it while stirring until it is about to solidify.

Then reheat cooking chocolate repeatedly in a warm water bath to a little over 34 degrees and use according to recipe.

Once cooking chocolate has been tempered, you can always reheat it repeatedly. So you solidify the remaining cooking chocolate, and melt it repeatedly the next time.

Tip: Feel free to use better chocolate – the more delicious the result!

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