Hot To Temper Chocolate

What seems like an impossible challenge, tempering chocolate is easier than you once thought! By following this simple recipe, you can be a tempering professional in no time.

Hot To Temper Chocolate by Dexam


  • 1 chocolate bar
  • Heat proof bowl
  • Spatula
  • Cold kitchen towel

Preparation method

  1. Break off the chocolate into small pieces, saving a small amount, place the leftovers to the side.
  2. Place the chocolate into your heat proof bowl.
  3. Using a saucepan, add water to the pan before placing onto a medium heat, make sure that the pan is big enough for the bowl to sit comfortably on top. When you have placed the bowl on top of the pan, the bowl should not touch the water, if it does, empty some of the water.
  4. Allow the water in the saucepan to begin to simmer before placing your bowl onto the pan. While the bowl is on the pan, using your spatula, continually stir the chocolate while it melts and until there are only small chunks of chocolate remaining.
  5. Remove the bowl from the pan quickly placing onto a cold tea towel or an ice bath for around 20 seconds to prevent the heat of the chocolate from rising any further. Remove before placing onto a worktop saver.
  6. Continue to stir the chocolate until the remaining small chunks have melted. With the leftover chocolate from earlier add the chocolate to the hot mixture and stir until it has melted. Repeat with the remaining chocolate cubes, until no more will melt.
  7. When no more chocolate will melt, remove any chocolate that was unable to melt before using your chocolate for its intended purpose, whether that would be as flakes or used to make delicious homemade truffles.