Tempering Chocolate (Super Short Method)
Use real chocolate for the best shine and snap. Chop bars and large chips so they melt evenly. Candy melts don’t need chopping, but they won’t temper like real chocolate.
Calories:
Ingredients
- 8 oz good quality chocolate bar chopped, chocolate chips can be used, but the chocolate bar gives you the best shine and snap
Instructions
- Chop chocolate into small, even pieces (chop large chocolate chips too so they melt evenly).
- Microwave 2/3 of the chocolate in 20–30 second bursts, stirring each time.
- Stop when it’s mostly melted with a few soft lumps.
- Stir in the remaining 1/3 chocolate until fully melted and smooth.
- Keep stirring until it thickens slightly and feels cooler.
- Use immediately.
Notes
Note: Candy melts and melting wafers don’t temper like real chocolate because they contain oils and stabilizers. They’ll melt and set, but they won’t develop the same shine or snap.
Seeding Method (Optional): Melt 2/3 of the chocolate, then stir in the remaining 1/3 off heat until smooth and cooled.