A “Chocoholics” dream of properly tempered glossy chocolate is that smooth and velvety indulgence when seductive chocolate meets your wanting lips and your taste-buds get real happy, because NOW you’re dancin’ in dreamy Chocolate ‘la la land‘.
Have I told you lately, how much I love going there? ๐
Which means, if I want to temper my own chocolate to use as a chocolate coating or bars, I can whip up tempered chocolate even sooner AND I won’t be working up a sweat over the stove, because I’ll be microwaving instead of preparing it the old-fashioned way.
Maybe I’m just a quick ‘Chocolate Tempering Snob’…
Not to be confused with ‘slob’, although..hmm. Anyways, anything I can do in the microwave, I’m going to! So, “Let be known (like that wicked spell from Malificent) that microwaving is my preferred way of chocolate tempering!”
I do have a ‘chocolate melting’ button on my microwave that I use quite often, so the timing calculations are already factored in. BTW…That is not considered cheating! I just started using it, only because I finally figured out my microwave. It would be to easy to read the instructions, right? Gah….seriously!
The equipment you’ll need is a microwave safe bowl, a rubber spatula
and a thermometer that reads temperatures between 80-130°F.
and a thermometer that reads temperatures between 80-130°F. There are links on this post that are for products that I personally love to share and recommend to you because they are the bomb and sometimes I make a small commission, please see my non-disclosure for more information.
First, make sure you’re tempering with premium, quality chocolate!
I personally love working with premium chocolate bars
, and there are lots of premium chocolates out there on Amazon
or your local grocery store to choose from. You can always use chocolate chips
and chocolate discs
too.
, and there are lots of premium chocolates out there on Amazon or your local grocery store to choose from. You can always use chocolate chips and chocolate discs too.But when you’re rough chopping your chocolate, may I suggest using a kitchen knife brand called Kuma
that I’ve been testing for over a couple of months now? It’s amazing! It’s sharp, cuts so clean and and it’s my new favorite weapon in my kitchen.
that I’ve been testing for over a couple of months now? It’s amazing! It’s sharp, cuts so clean and and it’s my new favorite weapon in my kitchen. 
I have been using it for rough and fine chopping and slicing up M&M’s, malted milk balls, cookie bars and brownies, chocolate candy bars and cakes. On the other side of the spectrum, I’ve used it on slicing and dicing carrots, peppers, onions, steaks, chicken and breads and so on.
The price and quality are a steal. If you’re interested, read the reviews on Amazon or Kuma Knives. ๐
Now for the steps:
- Put 2/3 of the chocolate into the bowl and melt on 50% power for a 1 minute interval, stirring thoroughly (chocolate will just be starting to melt) and place back in microwave.
- Repeat Step 1 melting process for 1 minute and stir thoroughly.
- Continue stirring and “seeding” the chocolate by adding additional small amounts of chocolate until melted and stirring in between each addition. (The addition of chocolate “seeds” the melted chocolate with properly crystallized cocoa butter.)
When it has reached the range below, the chocolate will be tempered and ready to work with. It should have a nice sheen and be very smooth.
Dark Chocolate; 88 °F (31 °C)
Milk Chocolate; 86 °F (30 °C)
White Chocolate; 83 °F (28 °C)
To be sure, test it by touching the melted chocolate with the flat of your chocolate trowel or knife then set aside for a minute or two. Then check to see if it has a satin/shiny gloss to it without any whitish chocolate bloom. Then you’re good to go! If using candy molds
, be sure that they are at the same temperature as the tempered chocolate before filling them.
, be sure that they are at the same temperature as the tempered chocolate before filling them.In the end, tempering chocolate the microwave way, you have less items to clean, it’s fast, painless and super yummy!!! I just prefer easy, so if you do too, microwave away!
Another way you can consider tempering is by using the double boiler method. If you’re interested in that option and want to see what it’s all about go check out Chocoley for that breakdown.
I love this chocolate tutorial Kim!! Awesome! Bring on the chocolate! Xoxo
Aww thanks girlfriend! ๐ And yea the chocolate will keep a comin’! lol
Oh gosh I am jelaous of yout tempering skills! These are great tips and the quality of ingredients and tools really makes a difference. Thanks for sharing your tips
You are so sweet Cara! Thank you!
I’m too lazy to use the double-boiler method to melt my chocolate and always-rely on my trusty microwave. But, it is all about the sheen in a well tempered chocolate and am with Kelsie, it does require patience. That said, love…. love the details. Hopefully, I can get my act together on a bright sunny day and melt my chocolate shiny and glossy!
It does take some patience and testing for sure. I’ve tried it in 15, 30, and 60 second increments. I like doing 60 seconds and then I go to 30 second and then 2 – 15 second increments, whisking in between, while adding chocolate each time. It works pretty well using good quality chocolate and smaller chocolate bits when melting to get a nice, shiny gloss. ๐
Do you really have a chocolate melting button? That’s awesome! I don’t think mine has that but I haven’t read the instructions, either :). I hate tempering chocolate because inevitably I mess it up and it’s so time-consuming BUT I’ve never tried doing it in the microwave. I’m trying this ASAP! Thank you Kim! Have a great weekend!
Yes I do have that chocolate melting button!! Best microwave ever! ๐ I love doing it in the microwave, it’s super easy, especially when you get it down pat Kelsie! <3