How To Melt Chocolate - Jessica Gavin

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Learn how to melt chocolate using the seeding method, which involves melting it and cooling it with additional chocolate. The result yields beautiful confections, coatings, and edible decorations.

Once you master the technique, make chocolate covered strawberries or shortbread cookies in them for a beautiful presentation.

Jessica’s Recipe Science

• With 32–39% cocoa butter, couverture chocolate melts more fluidly, creating thinner coatings and a gourmet satin finish.
• Tempering controls how cocoa butter crystals form, giving chocolate a smooth texture, glossy finish, and clean snap.
• Seeding the melted chocolate with solid pieces adds stable cocoa butter crystals that guide proper tempering as the chocolate cools and hardens.

Featured Comment 1

“This recipe is great, allowing for step by step instructions on how to temper chocolate.”—Ross

Why It Works

Chocolate is an indulgent ingredient that appeals to the senses with its silky texture, rich cocoa aroma, and sweet flavor. When making chocolate molds, candies, coatings, or decorative finishes with a shiny appearance and a clean snap, two factors matter most: choosing the right type of chocolate and tempering it properly.

For tempering and seeding, it’s important to use high–cocoa butter couverture chocolate that melts and crystallizes correctly. You’ll also need to follow precise temperature ranges during melting and tempering to achieve a smooth, stable finish.

Jump To a Section

• Jessica’s Recipe Science
• Why It Works
• Chocolate Selection
• Chocolate Tempering Temperatures
• How to Melt Chocolate
• Frequently Asked Questions
• Recipe Details

Chocolate Selection

• Coverture Chocolate: Use couverture chocolate for tempering and seeding to yield a satin finish and a light, crispy snap. It’s a slightly pricier option, but it yields professional results.
• Couverture Composition: Couverture has a lower cocoa solids content but a higher cocoa butter content. The chocolate chips or discs contain 32-39% cocoa butter, making them very fluid and easy to use for thinner coatings.
• Options: Couverture is sold as callets, pellets, or pistoles. If sold in bars, chop them into small pieces for even melting. Top brands include Valrhona, Callebaut, Guittard, Lindt, and Scharffen Berger.
• Uses: Use when making molded candies, coating for cakes, or dipping strawberries, bananas, marshmallows, or gourmet cookies.

See the recipe card below for all ingredients and measurements (US and metric).

Chocolate Tempering Temperatures

Follow these temperature guidelines for each type of chocolate to ensure proper hardening. If not done correctly, the finished product may become crumbly, dull gray, and won’t snap.

TYPE OF CHOCOLATE	MELTING TEMPERATURE	TEMPERING TEMPERATURE
Dark Chocolate	113 – 120°F (45 – 48°C)	86 – 90°F (29 – 32°C)
Milk Chocolate	104 – 115°F (40 – 46°C)	87°F (30.5°C)
White Chocolate	104 – 115°F (40 – 46°C)	87°F (30.5°C)

*The above table is based on couverture chocolate. Use the ingredient manufacturer’s guidelines if the chocolate is a different type or if the temperature recommendation differs.

How to Melt Chocolate

Step 1: Place Chocolate in a Bowl

Thoroughly clean and dry all bowls and spatulas before melting chocolate, as even a small amount of moisture can cause it to seize. Placing 2/3 of the couverture chocolate in a heatproof bowl allows it to melt gently and prepares it for tempering.

Ingredient Chemistry: Melting only part of the chocolate prevents overheating and protects the cocoa butter crystals needed for a glossy, snappy finish. The remaining chocolate is later added as “seed” to guide proper crystallization.

Step 2: Heat Water in a Saucepan

Add water to a saucepan to create steam, then set the bowl on top to create a double boiler (bain-marie). Keep the water from touching the bottom of the bowl to prevent hot spots that can damage the chocolate. Simmering the water in the double-boiler below 140°F (60ºC) provides gentle, indirect heat that melts chocolate evenly without overheating. Ensure that the steam does not enter the bowl while working on the stovetop.

Tips for Perfect Execution: Steam or water should not come in contact with melted chocolate. Water causes the chocolate to seize, losing its fluidity and smoothness. This is due to the sugar in the chocolate interacting with the water, forming a syrup that binds the cocoa particles together, resulting in a grainy, lumpy mass.

Step 3: Melt the Chocolate

Stir occasionally with a spatula until the melted chocolate is smooth. Remove the chocolate from the heat at the correct temperature: 118°F (48ºC) for dark chocolate and 115°F (46ºC) for milk or white chocolate. This prevents overheating, which can damage cocoa butter crystals and interfere with tempering. Dry the bottom of the bowl to prevent condensation from dripping into the chocolate.

Melting Baking Chocolate Chips or Candy Coating: These chocolates can’t be tempered because they contain stabilizers or vegetable fats instead of pure cocoa butter. Melt all of it at once, keeping temperatures below 115°F (46°C) for white or milk chocolate and 120°F (49°C) for dark chocolate to prevent overheating.

Step 4: Add More Chocolate

Adding the remaining ⅓ chocolate cools the melted chocolate and introduces stable cocoa butter crystals, guiding it into proper temper. This process is known as seeding. Stir gently with a dry spatula to achieve a smooth, slightly thickened texture while avoiding air bubbles that can affect the final shine.

Seeding Explained: This method gently lowers the chocolate’s temperature while incorporating stable cocoa butter crystals from the solid chocolate, helping it temper smoothly without breaking or separating. For best results, work in a cool, low-humidity room (68–72°F / 20–22°C) so the chocolate sets properly.

Step 5: Check for Doneness

Checking the chocolate’s temperature ensures it stays in temper while you work. Keeping it below 90°F (32°C) for dark chocolate and 87°F (31°C) for milk or white chocolate preserves the stable cocoa butter crystals, which maintain the chocolate’s glossy appearance, firm snap, and smooth texture.

Temperature for Setting the Chocolate: Tempered chocolate doesn’t harden because it gets cold; it sets as cocoa butter crystals slowly align into a stable structure. After using the chocolate for the desired application, allowing it to set at room temperature (around 65°F / 18°C) preserves its glossy finish and crisp snap. Refrigerating chocolate cools it too quickly, disrupting these crystals and resulting in a softer texture and dull appearance.

Frequently Asked Questions

What does it mean to temper chocolate?

Tempering chocolate is a controlled melting and cooling process that allows the cocoa butter in the mixture to form a stable crystalline structure. When chocolate is melted to a specific temperature range, the fat molecules and solid crystals become unchained and unstable. Tempering chocolate helps to stabilize the fat and make it consistent throughout the mixture.

What is the seeding method?

The seeding process involves melting ⅔ of the chocolate in a double boiler and stirring constantly until it reaches the specified temperature. The bowl is removed from the heat, and the remaining ⅓ of the chocolate is stirred to “seed” the melted chocolate. This method gently tempers and lowers the temperature while incorporating stable fat crystals into the solid chocolate, which melt without unchaining. The ideal temperature of the room when working with chocolate is between 68°F and 72°F (20 °C and 22°), with low humidity.

Do you always need to temper chocolate?

There’s no need to temper chocolate for mousses, creams, ganache, baked batters, doughs, or drinks. Just be sure not to melt the chocolate over 120ºF (49ºC); otherwise, the taste can be compromised or burned. This upper temperature applies to couverture chocolate as well. Any type of chocolate, like chocolate chips or chopped pieces, can be melted for these uses. You can certainly use non-couverture chocolates for dipping fruits or cookies, but you’ll need to refrigerate the coated item to harden.

What is the best way to store chocolate?

Store any type of chocolate at 56 to 60°F (13 to 16°C). For short-term storage in the refrigerator after the chocolate hardens, ensure it’s wrapped tightly or stored in an airtight container to prevent moisture from coming into contact with it. If stored at 70ºF (21ºC) and above, a greyish-white surface will appear over time. That’s called fat bloom – when the cocoa butter rises to the top and crystallizes. Tempering can fix this problem while still allowing it to be used for melting.

Does chocolate go bad?

If you see a white dusty film on top, that’s a sugar bloom, and the chocolate must be discarded. It’s caused by environmental moisture interacting with the sugar in the chocolate, making the texture gritty. Refrigeration is often the culprit and should be avoided for long-term storage.

How to temper chocolate using the tabling method?

This method is used by chocolatiers and pastry chefs. Chocolate melts to between 115 and 120ºF (46 to 49ºC), then a portion is poured on a cold marble slab. It’s scraped and turned until cooled to 78ºF (25ºC). The chocolate is added back to the warm, melted chocolate and reheated until it reaches 86-90ºF (30-32ºC).

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How to Melt Chocolate (Seeding Method)

Learn how to melt chocolate (white, milk and dark chocolate) using the seeding method to create beautiful confections, coatings, and edible decorations. Pin Print SaveSaved! Review 4.74 from 15 votes Prep Time5 minutes minsCook Time10 minutes minsTotal Time15 minutes mins Servings 16 servingsCourse DessertCuisine American

Ingredients USMetric 1x2x3x

• ▢ 8 ounces couverture chocolate, dark, milk, or white chocolate

Instructions

• Place Chocolate in a Bowl – Place 2/3 (about 1 cup) of the couverture chocolate to be tempered in a dry bowl (heatproof glass, aluminum, or unlined copper).
• Heat Water in a Saucepan – Add enough water to a saucepan to create steam, but make sure the water does not touch the bottom of the bowl. Set the bowl on top of the saucepan to create a double boiler. Simmer the water below 140°F (60°C) so the chocolate melts gently from indirect heat without overheating or scorching.
• Melt the Chocolate – Stir gently with a spatula until the chocolate is completely smooth. When chocolate is melted to 120°F (48ºC) for dark chocolate, or 115°F (46ºC) for milk or white chocolate, immediately remove it from the heat. Dry the bottom of the bowl with a towel.
• Add More Chocolate – Add the remaining ⅓ chocolate into the bowl. Use a dry rubber spatula to stir and cool down the consistency until completely smooth and slightly thickened. This process is called seeding. Be careful not to incorporate air bubbles.
• Check for Doneness – Check the temperature of the chocolate with an instant-read thermometer. When working with the chocolate, the temperature must stay below 90°F (32ºC) for dark chocolate or 87°F (31ºC) for milk or white chocolate.

Recipe Video

Notes

• Recipe Yield: 1 cup
• Serving Size: 1 tablespoon
• Working with Chocolate Bars: Chop couverture chocolate into small uniform pieces if in bar form for even melting.
• Avoid Water: Do not allow any water to come into contact with the melted chocolate, or it will seize up and become clumpy.
• Adjust the Consistency: Repeat the reheating and tempering process to restore the chocolate’s fluidity if needed.
• Room Temperature: It’s best to cool the finished chocolate products in a room at 65ºF (18ºC) or below. Temperatures higher than 75ºF (24ºC) will take longer to harden.
• Microwave Method: Microwave 2/3 of the chocolate at 50% power level using 15-second intervals, stirring in between, until melted to about 115ºF (46ºC) for white and milk chocolate, or 120ºF (49ºC). Seed with the remaining room temperature chocolate. Cool to about 87ºF (31ºC).
• Melting Chocolate (No Tempering Required): For mousses, sauces, beverages, baked goods, baking chocolate chips, or candy wafers, melt the chocolate without tempering. Use a double boiler on the stovetop, or microwave at 50% power in 15-second intervals, stirring between each. Keep temperatures below 115°F (46°C) for white or milk chocolate and 120°F (49°C) for dark chocolate.

Nutrition Facts

Serves: 16 servings Calories 75kcal (4%)Carbohydrates 7g (2%)Protein 1g (2%)Fat 6g (9%)Saturated Fat 4g (20%)Polyunsaturated Fat 0.2gMonounsaturated Fat 2gSodium 1mgFiber 1g (4%)Sugar 5g (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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