Deutsch: Temperieren / Español: templado / Português: têmpera / Français: tempérage / Italiano: temperaggio

Tempering is a process used in cooking and baking to carefully control the temperature of ingredients, particularly chocolate, to achieve desired properties such as smooth texture, shine, and stability.


In the food context, tempering refers to a precise heating and cooling process used primarily with chocolate but also with other ingredients like eggs and certain confections. The main goal of tempering is to stabilize the crystal structure of the ingredient, ensuring the final product has the optimal texture, appearance, and melting point.

Tempering chocolate involves melting it to a specific temperature to break down the existing crystals, then cooling it to form new, stable crystals, and finally, reheating it slightly to working temperature. This process ensures that the chocolate sets with a glossy finish, a firm snap, and a smooth mouthfeel. Properly tempered chocolate also resists blooming, which is the formation of white streaks or spots on the surface due to unstable fat or sugar crystals.

Special Characteristics

Tempering requires careful temperature control and precision. The steps typically involve:

  1. Melting: Chocolate is heated to around 45-50°C (113-122°F) to break down all the fat crystals.
  2. Cooling: It is then cooled to about 27-28°C (80-82°F) to form stable beta crystals.
  3. Reheating: The chocolate is gently reheated to 31-32°C (88-90°F) for dark chocolate, slightly lower for milk and white chocolate, to maintain the stable crystals while making it workable.

Application Areas

  1. Chocolate Making: Essential for creating high-quality chocolate bars, bonbons, truffles, and other confections.
  2. Baking: Used to ensure chocolate coatings and decorations have a professional appearance and texture.
  3. Pastry: Involves tempering ingredients like eggs to prevent curdling when mixed with hot liquids, often in custards and sauces.
  4. Confectionery: Applies to candy making where temperature control is critical for texture and stability.

Well-Known Examples

  • Chocolate Bars: Commercially produced chocolate bars rely on tempering for their glossy finish and snap.
  • Chocolate Coatings: Tempering is crucial for chocolate used to coat candies, fruits, and nuts, ensuring a smooth and appealing surface.
  • Custards and Sauces: Tempering eggs by slowly adding hot liquid while whisking prevents them from curdling, creating smooth custards and sauces like crème anglaise and hollandaise.

Treatment and Risks

Tempering, particularly of chocolate, involves several risks if not done correctly:

  • Blooming: Incorrect tempering can cause chocolate to bloom, resulting in an unattractive appearance and a grainy texture.
  • Texture Issues: Improperly tempered chocolate can be too soft or too hard, affecting the final product's quality.
  • Curdling: When tempering eggs, if hot liquid is added too quickly, the eggs can curdle, ruining the dish.

Similar Terms

  • Seeding Method: A technique used in tempering chocolate where finely chopped, already tempered chocolate is added to melted chocolate to induce crystallization.
  • Tabling Method: A traditional tempering method where melted chocolate is cooled on a marble slab and worked until it reaches the desired temperature.
  • Tempering Eggs: Gradually raising the temperature of eggs by adding a hot liquid slowly, preventing them from cooking too quickly.


Tempering is a critical technique in cooking and baking, particularly with chocolate, to achieve the desired texture, appearance, and stability. It involves precise temperature control and careful handling to ensure ingredients like chocolate and eggs achieve the perfect consistency for their intended use. Proper tempering results in high-quality, visually appealing, and delicious final products.


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