Chocolate Tempering
Calculate precise melting, seeding, and working temperatures for dark, milk, and white chocolate. Estimate cooling times and seed chocolate amounts for perfect temper.
Inputs
Results
Melt Temperature
120°F
Seed (Cool-To) Temperature
82°F
Working Temperature
90°F
How to Use This Calculator
- Select the chocolate type (dark, milk, or white) to get type-specific temperature targets.
- Enter your batch weight in grams and current room temperature.
- The calculator shows melt temperature, seed (cool-down) temperature, working temperature, seed chocolate amount, estimated cooling time, and total process time.
- Melt chocolate to the melt temp, cool to the seed temp while adding seed chocolate, then raise to the working temperature before molding.
Related Calculators
Ganache Ratio
Calculate the ideal chocolate-to-cream ratio for truffles, glazes, fillings, and soft ganache. Adjust for chocolate type and get precise gram measurements.
Cocoa Butter Percentage
Calculate how adding cocoa butter changes chocolate fat percentage, fluidity, and composition. Compare base and adjusted profiles for dark, milk, and white chocolate.
Chocolate Mold Fill
Calculate total chocolate needed to fill molds based on cavity count, volume, and density. Includes waste estimation, cost, and time calculations.
Bonbon Shell Calculator
Calculate chocolate needed for bonbon shells based on mold cavity volume and shell thickness. Includes bottom cap, filling volume, and waste estimates.
Sugar Bloom Prevention
Determine safe storage temperature, humidity, and shelf life for chocolate to prevent sugar bloom and fat bloom. Recommendations for dark, milk, and white chocolate.