Microwave Method

1. Chop Chocolate: Break chocolate into small, uniform pieces, about ½ inch in size.
2. Heat in Intervals: Place the chopped chocolate in a microwave-safe bowl. Heat in short intervals of 10 to 30 seconds, stirring after each interval until fully melted.

Double Boiler Method

1. Set Up Double Boiler: Place the chopped chocolate in a clean, dry, heatproof bowl.
2. Simmer Water: Set the bowl over a pan of simmering water (approximately 120°F). Make sure the bowl doesn’t touch the water, and avoid letting steam escape over the sides.
3. Melt and Stir: Gently melt the chocolate, stirring slowly to minimize air bubbles. Remove from heat when most of the chocolate is melted, then continue stirring until smooth.
   

Tips For Success

• Measure Accurately: Use a kitchen scale to measure the amount of chocolate needed for your recipe.
• Use Low Heat: Melt chocolate over low heat, stirring frequently with a wooden spoon or rubber spatula.
• Avoid Moisture: Keep chocolate completely dry to prevent seizing.
• Monitor Temperature: Use an accurate thermometer. Do not exceed 120°F for dark chocolate or 110°F for milk and white chocolate.

Tempering is the process of carefully heating and cooling chocolate so it sets with a glossy finish, even color, smooth texture, crisp snap, and no visible bloom (fat or sugar streaks). These qualities are achieved when the cocoa butter in the chocolate forms stable crystals.

While professional chocolatiers often use tempering machines, it’s entirely possible to temper chocolate by hand—as long as you have an accurate thermometer and follow the proper steps outlined below.

How to Temper Chocolate by Hand (Seeding Method)

This method involves first melting the chocolate, then adding a piece of solid, tempered chocolate—called a "seed"—to promote the formation of stable cocoa butter crystals as the mixture cools.

1. Fully melt chocolate using one of the methods described above, following all instructions carefully.
2. Once melted, add a good-sized piece of solid, tempered chocolate to the bowl. This “seed” will help cool the melted chocolate and encourage proper crystallization.
3. Stir the chocolate gently until it cools to 85°F for dark chocolate or 83°F for milk or white chocolate.
4. Test the chocolate to see how it sets. Dip a clean knife into the chocolate and place it on a cool surface. Let it sit undisturbed for about 5 minutes. If the chocolate sets evenly with no streaks and a dry, glossy finish, it is properly tempered—proceed to step 6.
   
5. If the chocolate appears streaky or doesn’t set, it needs to be seeded again. Add another piece of unmelted, tempered chocolate and stir for 3–4 minutes. Repeat the test. Once tempered, remove any remaining unmelted seed chocolate.
   
6. Keep the tempered chocolate warm, but do not exceed 90°F for dark chocolate or 88°F for milk and white. To maintain temperature, gently reheat in the microwave, over a double boiler, or by placing the bowl on a heating pad.

Many of LorAnn’s Super-Strength Flavors can be used to flavor chocolate or compound coatings. Check the product details section of each flavor to see if it’s suitable for use directly in chocolate. (All Super-Strength Flavors can be used to flavor ganache or candy centers.) To view product details, simply click on the item's image. You can also download our LorAnn Flavors Suitable for Chocolate Guide to view the complete list of Super-Strength Flavors best matched for chocolate applications.

• We recommend adding ¼ to ½ teaspoon of Super-Strength Flavoring per pound of chocolate. Stir the flavoring into the melted chocolate once it has been tempered.
• Start with the minimum amount of flavoring and adjust to taste.

1. For best results, use a small, deep bowl or saucepan—it allows for better coverage than a shallow dish and makes dipping easier. It may be helpful to angle the bowl slightly toward you; to do this, place a folded towel underneath one side.
   
2. Line a flat baking pan with dipping paper, parchment paper, or waxed paper.
3. IIf an item is to be fully submerged in chocolate, place it on top of the melted chocolate and use a dipping fork to gently push it down. Then, with a quick, fishhook-shaped motion, invert the item and lift it out.
4. Tap the bottom of the item several times at the surface of the melted chocolate—this helps excess chocolate drip off and return to the bowl.
   
5. Place dipped items onto the prepared pan.

Proper storage helps extend shelf life and preserve the quality of chocolate:

• Dark Chocolate: Up to 1 year
• Milk and White Chocolate: Up to 6 months

Storage Tips: Keep chocolate in an airtight container in a cool, dark place, away from moisture and strong odors.

When chocolate develops a white or grayish cast on the surface, it’s known as bloom. There are two types: fat bloom and sugar bloom. While not harmful, bloom does affect the appearance of the chocolate. Both types will disappear when the chocolate is properly melted and tempered.

• Fat bloom occurs when cocoa butter rises to the surface, often due to improper tempering or storage at high temperatures.
• Sugar bloom occurs when moisture causes tiny sugar crystals to rise to the surface, typically due to exposure to humidity or condensation.