Temper Chocolate Like a Pro
300g Lindt Excellence chocolate
15-30 minutes

Tempering is an essential skill for anyone who wants to bake with melted chocolate at home – it prevents the cocoa butter from separating to ensure a smooth, consistent finish. Here’s a simple step-by-step guide to the process, courtesy of the Lindt Master Chocolatiers.

3 bars (100g each) Lindt Excellence chocolate

Food safe thermometer

Saucepan and heatproof bowl

Additional heatproof bowl




Finely chop 2 bars (200g) of Lindt Excellence chocolate. Melt chocolate by using a placing a heatproof bowl on top of a saucepan with a few inches of simmering water. Do not let the water boil, or touch the bottom of the bowl. Gently heat the melted chocolate to 48°C.



Warm a bowl by running it under hot water and then dry thoroughly. Pour the melted chocolate into the warm bowl. Add another bar (100g) of finely chopped or grated chocolate. Stir thoroughly and allow to stand for a few minutes so the temperature of the molten chocolate can slowly melt the finely chopped bar. Resume stirring until all chocolate is melted and the temperature has lowered to 27°C.



Gently reheat the bowl of chocolate over the saucepan. If you are tempering dark chocolate, heat to 32°C; for milk chocolate, heat to 31°C; for white chocolate, heat to 30°C; then remove from the heat. Before working with the tempered chocolate, dip one corner of a spatula into the mixture and put it on a kitchen counter to set. If tempered correctly, it should solidify within a couple of minutes with a glossy, even shine.