How to Temper Chocolate - A Quick Guide | Savour Chocolate & Patisserie School

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For people starting our in making chocolate, tempering chocolate is one of the trickier elements, and can cause trouble even for experienced chefs - but it doesn't have to be!

Here at Savour Chocolate & Patisserie School, we can teach you how to temper chocolate properly, to help you get it right every time.

Well-tempered chocolate has a beautifully glossy appearance, smooth texture, even colour, and a nice sharp snap. Poorly tempered chocolate still tastes good, but loses its aesthetic and textural appeal. It will look dull, have a soft and uneven texture and may have a bloom (a sort of whitish coating caused by changes in the fat molecules).

For more on tempering, Savour Chocolate & Patisserie School offer two options to learn more about how to temper chocolate correctly:

CHOCOLATES & PRALINES LEVEL 1
Learn our hands-on chocolate tempering techniques, then create a range of stunning moulded and hand-dipped chocolates in our Chocolates & Pralines Level 1 Class at our school, located in Brunswick, Melbourne.

SAVOUR ONLINE CLASSES
Learn the three chocolate tempering techniques from the comfort of your kitchen with our online video tutorials by award winning chef Kirsten Tibballs.

Both classes give you all the tricks of the trade when it comes to seeding, tabling, and tempering chocolate, whether white, milk or dark. Our online and in-house classes cater to all skill levels, from beginner chefs through to passionate amateur foodies and professional chefs.

"Mining by Moonlight" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 creativecommons.org/licenses/by/3.0/