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Calcimator

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

oz
°F

Results

Melt Temperature

120°F

Seed (Cool-To) Temperature

82°F

Working Temperature

90°F

Melt Temperature (°C)248.04°F
Seed Temperature (°C)179.67°F
Working Temperature (°C)193.93°F
Working Window8°F
Seed Chocolate Needed135 g
Est. Cooling Time11 min
Est. Total Process Time17 min
How to Use This Calculator
  1. Select the chocolate type (dark, milk, or white) to get type-specific temperature targets.
  2. Enter your batch weight in grams and current room temperature.
  3. The calculator shows melt temperature, seed (cool-down) temperature, working temperature, seed chocolate amount, estimated cooling time, and total process time.
  4. Melt chocolate to the melt temp, cool to the seed temp while adding seed chocolate, then raise to the working temperature before molding.

What each input means

Chocolate Type
1 = Dark chocolate, 2 = Milk chocolate, 3 = White chocolate. Each has different cocoa butter crystal profiles.
Batch Weight
Total chocolate weight in grams. Larger batches retain heat longer and cool more slowly.
Room Temperature
Ambient room temperature in Fahrenheit. Ideal tempering environment is 65-70°F. Warmer rooms slow cooling.

How this is calculated

Worked example, using the default values

  1. Identify Input Parameters
    Chocolate Type = 1, Batch Weight = 500, Room Temperature = 70 = 3 input(s) provided
  2. Calculate Melt Temperature
    Melt Temperature
    120 = 120
  3. Calculate Seed (Cool-To) Temperature
    Seed (Cool-To) Temperature
    82 = 82
  4. Calculate Working Temperature
    Working Temperature
    90 = 90
  5. Calculate Melt Temperature
    Melt Temperature
    48.9 = 48.9
  6. Calculate Seed Temperature
    Seed Temperature
    27.8 = 27.8

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