How to perfectly Temper Chocolate Without a Thermometer!

Tempering chocolate can prove to be a difficult task if your unsure of how to do it correctly. Especially true if you don’t have a thermometer.

This tried and true method for tempering chocolate works every time. Whether its for dipping strawberries or any type of fruit for that matter just be sure your fruit is not wet from rinsing them.

Maybe you’d like to use it for creating cool designs and decoration for cakes and cupcakes like this Reese’s Peanut butter cup cake shown below. I made it and then donated it for a special cause. A cake walk fundraiser for someone in need.

It truly is an excellent tried and true method for tempering chocolate, its the only way I make it, just be sure to use good quality chocolate. Don’t cheap out and don’t get any water in it. Water and chocolate just don’t mix.

As stated above the most important thing you will need is good quality chocolate. I find darker works better around 65 – 70 percent real cacao or higher. Very very important. What you will want to do 1st is have a shallow pan of water simmering on the stove with a glass bowl on top.

Don’t be in a hurry to add your chocolate! Patience is key! I like to wait until the water is simmering and the bowl is nice and warm. Be extra careful not to get water in your chocolate it is again a huge No No!

While my pot is simmering, I like to coarsely chop my chocolate if its not done already and when my bowl is nice and warm I start adding my chocolate. About 3/4 of the amount you are using. This will vary depending on what creation you are trying to make.

Most times I use tempered chocolate for dipping strawberries and the like and then the left over chocolate is put in a piping bag. I then use parchment paper to write things or make shapes for decorating cakes and or cupcakes. Waste not want not!

Once you have most of your chocolate in the bowl, continue to stir until all the chocolate is melted. Remove from the heat and slowly incorporate the remaining chocolate about 20 chips/pieces at a time stirring constantly.

When one addition melts add more chocolate. What we want to do is cool it down quickly but not too quickly. Once you have added the remaining 1/4 of your chocolate in 3-4 additions it should be ready. Make sure the chocolate is melted in between additions. You’ll see it get nice and silky.

Watch me temper my chocolate in the following video :

As you can see its quite easy given the right chocolate. I like to use Kirkland Chocolate chips from Costco. They are 51% Cacao find them here:

https://www.costco.ca/kirkland-signature-semi-sweet-chocolate-chips%2C-2-kg.product.100416811.html

Along with these chocolate chips I add some darker chocolate with an even higher cacao content like this one from Jacquot France its cheaper than Lindt and quite good

https://www.chickadvisor.com/item/jacquot-france-74-dark-chocolate-bar/

Here’s some strawberries I made in the video

Here’s a link as well for those super delicious pistachios from Wonderful. They are a serious good eat! So Good! Did you know pistachios are a natural source of melatonin and can help you sleep better?

https://www.amazon.ca/Wonderful-Pistachios-Shells-Roasted-Resealable/dp/B07TS9RD38

I sure hope you enjoyed the video and try this method for tempering chocolate for yourself its very easy and it works! Absolutely Tried and True by your truly!

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