Chocolate Tempering Calculator

Calculate precise tempering temperatures for perfect chocolate every time.

Chocolate Settings

Chocolate Type

Amount (g)

Tempering Method

Temperature Unit

Dark Chocolate (55-70% cocoa)

Cocoa: 55-70%

1. Melt

50-55°C

2. Cool

27-28°C

3. Work

31-32°C

Tabling Method

Advanced

1.Melt 2/3 of chocolate to melting temperature
2.Pour onto marble slab, spread and fold
3.Work until it reaches cooling temperature
4.Return to remaining melted chocolate
5.Stir to reach working temperature

Time: 15-25 minutes