How To Temper Chocolate Without a Candy Thermometer
Learn how to temper chocolate in just a few minutes without a candy thermometer. Easy method using a microwave or double boiler for smooth, shiny results.
Equipment
- 1 Heatproof Bowl
- 1 Pot (No need if you're using the microwave method)
- 1 Spatula or spoon
- 1½ Cups Chocolate (I used chocolate chips)
Instructions
Double Boiler Method
- Set aside ⅓ of your chocolate. If using 1½ cups, place ½ cup aside and add 1 cup to a heatproof bowl.
- Pour boiling water into a pot (no need to place it on the stove) and set the bowl on top. Make sure the bowl doesn’t touch the water.
- Stir until the chocolate fully melts, this will take a few minutes because the pot is not on the stove and we are relying on the boiled water.
- When the chocolate is fully melted, remove it from the bowl from the pot. Add the remaining chocolate little by little, stirring well and allowing the chocolate to melt between each addition.
- When all the chocolate is melted and smooth, it’s ready to use.
Microwave Method
- Set aside ⅓ of your chocolate. For 1½ cups, keep ½ cup aside and place 1 cup in a heatproof bowl.
- Microwave for 30 seconds, stir, then microwave for 20 seconds and stir again. Repeat one more 20-second round ONLY if needed.
- Once melted, add the rest of the chocolate gradually, stirring between each addition until fully melted.
- When the mixture is smooth and shiny, your chocolate is tempered and ready to use.
Video
Tried this method?Let us know how it was!
