If you have a favorite way of tempering chocolate, please by all means, you do you. For those looking for a fairly simple way to quickly get to it, here’s my go-to method.
What You Need to Temper Chocolate in the Microwave
✓ A ceramic or glass that is microwave safe, heat safe
✓ Chocolate: chips or chopped up. I batch about half a package at a time
✓ Strong spatula: rubber or firm silicone
✓ Digital Food Thermometer
The 4-Step Microwave Tempering Method
1. HEAT: Place 2/3rds of the chocolate (wafers, chips or chopped pieces) into microwave safe bowl. Heat at 50% power for 1 minute. Stir the chocolate to with spatula in a folding motion so that chips on top move toward the bottom.
2. MELT: Microwave again at 50% power for 1 minute. Then check the level of melting, stirring well. Temperature should be between 100-110°F. If necessary, reheat for 30-second intervals (dark choc at full power, milk/white at 50%) with vigorous stirring each time until chocolate looks well melted.
3. ADD: Mix in half the remaining un-melted chocolate and stir vigorously until all chips are melted. This helps it cool down faster. However, if the last bits of chocolate don’t melt it is probably got too cool. Heat for a just 15 seconds to warm up slightly to melt the last bits of chocolate.
4.COOL: Once chocolate is smooth, check the temperature. You are looking for about 90 degrees. If it is still very warm, you can also transfer to a cooler bowl. The chocolate is tempered when it is thick (yet still liquid), shiny, and does not feel hot to touch.
Chocolate Tempering Temperature Chart
| Chocolate Type | Melt Temp | Working Temp | Microwave Power |
|---|---|---|---|
| Dark Chocolate | 100–115°F | 88–90°F | Full power |
| Milk Chocolate | 100–110°F | 86–88°F | 50% power |
| White Chocolate | 100–110°F | 84–86°F | 50% power |
Troubleshooting — When Things Go Wrong
Q: Why did my chocolate seize up?
Seized chocolate happens when even a tiny drop of water gets into the melted chocolate. Unfortunately once it seizes it’s very hard to reverse. Prevention is key — make sure your bowl and spatula are completely dry before you start.
Q: Why is my chocolate streaky or dull after it sets?
Streaks and a dull finish (called chocolate bloom) usually mean the chocolate cooled too quickly or got too warm during tempering. It’s still safe to eat but won’t have that glossy snap. Let it cool at room temperature — never in the fridge.
Q: How do I know if my chocolate is properly tempered?
The classic test: dip a knife or spoon tip into the tempered chocolate and set it aside. If it sets firm and shiny within 3–5 minutes at room temperature, you’re good to go.
Q: Can I re-temper chocolate that didn’t set properly?
Yes — as long as no water got in. Simply remelt it gently and start the process again from step one. Chocolate is very forgiving as long as it stays dry.
Now that your chocolate is tempered, put it to work — see our guides to chocolate twigs, pinecones, and showpiece decorations.
