Tempering

Tempering is the process of melting, cooling and gently rewarming chocolate to exact temperatures so that its cocoa butter sets in one stable crystal form. Properly tempered chocolate is glossy, breaks with a crisp snap, shrinks slightly so it releases cleanly from molds, and melts smoothly in your mouth.

The science in plain English

Cocoa butter can crystallize in six different forms. Only one of them, called Form V, gives that shiny, snappy finish. If chocolate simply melts and cools on its own, it sets in a messy mix of crystals and turns dull, soft or streaky. Tempering steers the chocolate toward Form V and away from the rest.

Typical tempering temperatures

The classic method melts chocolate completely, cools it while stirring so crystals start forming, then rewarms it slightly to melt away the unstable ones. Approximate working temperatures:

• Dark chocolate — about 88–90°F (31–32°C)
• Milk chocolate — about 86–88°F (30–31°C)
• White chocolate — about 82–84°F (28–29°C)

Milk fat interferes with cocoa butter crystals, which is why milk and white chocolate temper at lower temperatures. Exact numbers vary by brand, so professionals follow the maker's guidance.

Why shoppers should care

Every finished chocolate bar was tempered at the factory, but that temper can be lost. If a bar gets warm enough to melt and then firms up again, it will usually set with gray streaks or a crumbly texture, a problem called bloom. It is still safe to eat, but it will not have the same shine or snap.

Keeping your Polkadot bars in temper

The easiest way to protect the temper of your Polkadot chocolate bars is steady, cool conditions: keep them away from sunny windows, hot cars and stovetops. When packages are in transit during warm months, bring them inside promptly; our entry on heat-sensitive shipping has more tips. You can see what a good temper looks like in the smooth, glossy surface of the Classic Belgian Milk Chocolate Bar.