Specific Tempering Temperatures
Depending on the cocoa butter content of the chocolate and introduction of other ingredients, the tempering temperature of chocolate varies. Harold McGee’s On Food and Cooking provides these values for the three broad categories of chocolate:
|Type of Chocolate||Tempering Temperature|
|Dark (no milk content)||88° - 90°F (31° - 32°C)|
|Milk||86° - 88°F (30° - 31° C)|
|White||80° - 82°F (27° - 28°C)|
Note that although white chocolate does not contain any cacao solids, it is still subject to the same tempering procedures since it is made of cocoa butter.
Tempered chocolate can be stored for several months without blooming at constant cool room temperature, 60° - 65°F (15° - 18°C).