Easy Chocolate Tempering Instructions

Santa Barbara Chocolate offers many different types of chocolate to chocolate lovers world wide. Because our chocolates are pure and natural with only real cocoa butter from the cacao tree, they require tempering to achieve a shiny finish when moulding or hand dipping.

I personally work with all of the Santa Barbara bulk chocolates so with first hand experience I can offer technical advice and support for chocolatiers and confectioners who want to know how to use our chocolates with the greatest success. When it comes to tempering our chocolates with the best shine and cleanest look for making handmade truffles, I recommend following the quick and easy tempering guideline we created (see the chart).

Due to the fact we use the best cocoa butter and ingredients in our chocolates, this quick tempering method works. This method only works with high quality pure chocolate. It is extremely important to use a very accurate digital read thermometer.