Tempering Chocolate

Tempering is the process of melting chocolate, cooling it, then gently rewarming it so the cocoa butter crystals form in a stable structure. Properly tempered chocolate sets with a glossy sheen, a clean snap, and a smooth mouthfeel. Targets vary by chocolate type: dark needs about 31 to 32 Celsius, milk around 30 to 31, and white 28 to 29. The easiest home method is seeding, where you melt two thirds of your chocolate to 45 Celsius, then stir in the last third of chopped chocolate until you hit the working temperature. Skip tempering and your decorations turn dull and bloom white.