Chocolate tempering – a visual guide

chocolate tempering graphic

I got a bit bored with never remembering the crucial temperatures in each part of the tempering process every time I wanted to work with chocolate in my bakes. Searching for websites or leafing through numerous books is time consuming so I thought I’d draw up a resource to help me – a visual aide memoire on tempering temperatures. The result is an infographic that I can refer to quickly – I’ve actually got it stuck to my cooker hood.

Further down, I’ve added a bare bones reminder of tempering (more like revision notes really) and a few links to websites that have really good information on tempering chocolate.

Tempering infographic
chocolate tempering graphicThe tempering process – the utter basics of the bain marie method.

Only use this as ‘revision notes’ on the process of tempering (please first read how to do it properly in one of the links below or one of the many others online).

  1. put finely and evenly chopped chocolate in a bowl over a pan of just simmering water
  2. let it melt, while stirring gently, to the first temperature given (#1 on the infographic for each type of chocolate)
  3. pour 3/4 of the choc onto a slab and work it with a spatula until is teaches temperature (#2)
  4. keep the remaining 1/4 warm in the bowl
  5. put the worked, cooled choc into a slightly warm bowl then add (enough of) the kept-warm choc and stir until it reaches temperature (#3)
Useful tempering links

BBC Good Food – How to temper chocolate

The Guardian – How and why to temper chocolate

Godiva – tempering guide

Callebaut – Tempering with callets

Valrhona – How to melt chocolate


Published by Ink Sugar Spice

I’m Lynn and I’m a baker, pasta maker, patissiere, cook, crafter, designer, artist and illustrator. There's little that I can't make by hand. I have been making bread and pasta, baking and creating recipes for 30 years since a teenager. I was featured as the 'pasta fanatic' in episode three of Nadiya's Family Favourites on BBC2 (July 2018) I work as a web and graphic designer/copywriter/social media manager and have an honours degree in theatre design and have many artican crafts, carpentry and design skills. 💙 #pasta #food #baking #bread #patisserie #confectionery #art #crafts #recipes #blogger #design #illustration

3 thoughts on “Chocolate tempering – a visual guide

Please do leave a reply or raise a question here 💙

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: