Chocolate Tempering Curve Calculator

Work out chocolate tempering curve instantly with clear inputs, formula shown and shareable results.

About Chocolate Tempering Curve Calculator

Tempering builds stable form V cocoa butter crystals. The chocolate is fully melted to destroy all crystal forms, cooled to nucleate crystals, then warmed slightly to melt out the unstable forms and leave only form V. Dark chocolate works around 31-32 C, milk 30-31 and white 28-29 because milk fat lowers the melting range.

Formula

Tempering curve

Melt fully, cool to nucleation temperature, then rewarm to working temperature; seeding adds form V crystals directly

Worked example

With the default values below, Chocolate Tempering Curve Calculator returns Working Temperature of 31.50. Change any input above and every figure here is recalculated in your browser.

Inputs used

Chocolate Typeone of Dark, Milk, White: Dark
Chocolate Massminimum 0 kg: 5 kg
Seed Chocolate Additionaccepts 0–50 %: 25 %
Working Room Temperatureaccepts 5–35 degrees C: 20 degrees C

Results

Working Temperature: 31.50
Full Melt Temperature: 50.0
Cool-Down Temperature: 28.00
Seed Chocolate Required: 1.2500

Step by step

1Values used
2Tempering curve
3Working Temperature= 31.50
4Full Melt Temperature= 50.0
5Cool-Down Temperature= 28.00
6Seed Chocolate Required= 1.2500

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

What is the seeding method?

Adding 20-30% of already-tempered chocolate to melted chocolate at around 34-35 C. The seed supplies form V crystals directly, avoiding the full cooling and rewarming cycle.

Why does chocolate bloom?

Fat bloom occurs when unstable crystal forms recrystallise into form VI over time, or when temperature cycling melts and re-solidifies fat at the surface. Correct tempering and stable storage prevent it.