Seed melts too quickly
The chocolate may still be too warm to establish enough stable crystals. Check the thermometer, stir continuously, and follow the chosen method rather than adding heat.
Chocolate Tempering Calculator
Batch and seed settings
Check the package first. Couvertures can have product-specific curves. The preset ranges are general Valrhona benchmarks; use the exact manufacturer curve when one is supplied.
Total after the melted and seed portions are combined.
Enter a value greater than 0% and no more than 50%.
The source of the percentage determines the formula.
The default reserves one-quarter of the final batch as seed and melts the other three-quarters.
Tempering plan
Melt first—
Reserve as seed—
Seed share of final batch—
Melted : seed ratio—
1 · Melt fully
—
Erase existing crystal structure
2 · Cool and crystallize
—
Stir steadily with seed
3 · Warm to work
—
Do not exceed the upper target
Enter a valid batch to calculate the melted and seed portions.
Keep every bowl and utensil completely dry, and verify temper with a small test before coating or molding the full batch.
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How to Temper Chocolate with Seed
- Use chocolate that is meant to be tempered. Couverture works especially well. Keep the seed dry, finely chopped or in small callets, and already in good temper.
- Weigh the two portions. Melt only the calculated “melt first” amount. Reserve the calculated seed separately.
- Melt gently. Stir frequently and stop within the displayed melt range. Avoid steam and direct contact between a water bath and the chocolate bowl.
- Add seed off the heat. Add it gradually while stirring. Continue until the chocolate reaches the cooling range. Remove any stubborn unmelted pieces rather than overheating the batch.
- Warm carefully to the working range. Use brief, gentle heat while stirring. Going above the upper working target can destroy the desired crystal structure.
- Test before using. Spread a thin smear on parchment or a cool spatula. It should begin setting evenly, with no gray streaks, before you commit the full batch.
Hot-work caution: Melted chocolate, hot water, and bowls can burn. Keep water and steam out of the chocolate, use stable heatproof equipment, and do not leave heating chocolate unattended.
Chocolate Tempering Temperature Chart
These are general benchmark ranges published by Valrhona. A product label or technical sheet can specify a narrower or different curve because cocoa-butter content and formulation vary.
| Chocolate | Melt | Cool | Work |
|---|---|---|---|
| Dark | 50–55°C 122–131°F | 28–29°C 82.4–84.2°F | 31–32°C 87.8–89.6°F |
| Milk | 45–50°C 113–122°F | 27–28°C 80.6–82.4°F | 29–30°C 84.2–86°F |
| White or blond | 45–50°C 113–122°F | 26–27°C 78.8–80.6°F | 28–29°C 82.4–84.2°F |
Reference basis: See Valrhona’s tempering curves and seeding method. Callebaut also publishes product-specific crystallization curves; differences between charts are the reason this page treats the presets as benchmarks, not universal guarantees.
Seed Amount Formulas
The same percentage produces a different amount depending on its basis. Choose the wording used by your method or manufacturer.
Percent of final total: seed = total batch × seed percentage ÷ 100
Percent of melted portion: melted portion = total batch ÷ (1 + seed percentage ÷ 100)
For a 1,000 g final batch with seed set to 25% of the total, reserve 250 g and melt 750 g. If a melter method instead calls for seed equal to 5% of the melted portion, a 1,000 g final batch contains about 952.38 g melted chocolate and 47.62 g seed.
Callebaut’s 5% Callets method is specifically described for tempered Callets at room temperature added to chocolate at about 40°C in a melter. It is not simply a smaller version of the full three-temperature bowl method.
Tempering Checks and Troubleshooting
Seed will not finish melting
Once the target is reached, remove remaining pieces or warm the chocolate only enough to enter the working range. Do not chase every piece with excess heat.
Chocolate is thick
It may be too cool, over-crystallized, or naturally low in fluidity. Gently return it to the working range. Do not add water.
Finish is dull or streaky
Recheck the full curve, thermometer accuracy, seed condition, agitation, and setting environment. Re-temper before molding another full batch.
Frequently Asked Questions
How much seed chocolate should I use?
The default calculator example reserves 25% of the final batch and melts 75%. Other valid manufacturer methods use different amounts, so match both the percentage and its basis to the method you are actually following.
What temperatures should I use for dark chocolate?
The benchmark curve here is 50–55°C to melt, 28–29°C to cool, and 31–32°C to work. Use the package curve when provided.
What temperatures should I use for milk chocolate?
The benchmark curve here is 45–50°C to melt, 27–28°C to cool, and 29–30°C to work. Use the package curve when provided.
What temperatures should I use for white chocolate?
The benchmark curve here is 45–50°C to melt, 26–27°C to cool, and 28–29°C to work. Blond chocolate generally uses the same benchmark curve.
What is the difference between percent of total and percent of melted chocolate?
“Percent of total” divides the final batch. “Percent of melted” adds seed in relation to the amount melted first. Five percent of a melted portion becomes about 4.76% of the combined final batch.
Why is my tempered chocolate streaky or soft?
Likely causes include inaccurate temperatures, weak or out-of-temper seed, too little stirring, moisture, overheating after crystallization, or unsuitable setting conditions. Make a thin test before using the whole batch.
Are my batch details stored?
No. Calculation happens locally in your browser. Copy and download actions occur only when you choose them.