This is the difference between tempered and untempered chocolate

In many baking recipes, you’ll come across ‘temper the chocolate’. But what exactly is the difference between chocolate that has been tempered and chocolate that you simply melt au bain-marie? And is this time-consuming task really necessary?

Let’s get straight to the point: tempering means melting chocolate and then bringing it to the right temperature. Instead of simply melting chocolate, you also bring it to temperature, for example by tabling it on a marble slab. And for good reason: this creates crystals in the chocolate that will produce a more beautiful end result.

Soft versus grainy

Chocolate that has been tempered correctly is much crispier than chocolate melted au bain-marie. Tempering gives you that satisfying snap when you bite into chocolate. In addition, the texture of tempered chocolate is also smoother than chocolate that has only been melted; the latter is slightly grainier.

Beautiful shine

In addition to the snap, you can also recognize tempered chocolate by its beautiful glossy shine, thanks to crystal formation. Melted chocolate is often somewhat duller and may develop a whitish bloom. Tempered chocolate will also spread more evenly and beautifully thinly over, for example, these chocolate-coated meringues from Kees Raat’s Chocoladebijbel.

If you see tempering mentioned in a recipe, take the time to do it, because the result is well worth it.

Also read:

• Six things you didn’t know about chocolate
• Recipe: Chocolate Chip Cookies from the Air Fryer
• Don’t be fooled by your chocolate packaging