How to Temper Chocolate without a Thermometer


Tempering chocolate is easier than you think! Just ignore all those recipes that give you a series of temperatures that you have to hit!



  • A Double Broiler
  • A Wooden Spoon (or large stirring utensil)


  • Any Kind of Chocolate (White, Milk, Dark)
  • Water (for the double broiler only – be careful to not get any chocolate wet)


  1. Set up your double broiler. Add a tiny amount of water on the bottom – less than 1 inch. Be mindful that the bowl on top does not dip into the water or touch the bottom of the pot.
  2. Measure your total volume of chocolate and divide into 2/3’s and 1/3. Set aside the 1/3 for later.
  3. Add 2/3’s of your total volume of chocolate to the double broiler on LOW. Not medium. Low.
  4. Stir and allow it to melt. Once your chocolate is close to being completely melted, remove it from the double broiler.
  5. You should remove it early, because the bowl will be warm and the chocolate will continue to melt after you remove it.
  6. Once all your chocolate is melted, begin to add the remaining 1/3 of chocolate into your melted chocolate in small quantities at a time.
  7. Stir in the chocolate and continue to stir until it’s melted. Once melted, continue to add more. Keep repeating this cycle until you cannot get any more chocolate to melt. Remove any remaining unmelted pieces.
  8. Viola! Your chocolate is ready for pouring dipping, coating strawberries, pretzels, or making candy bars!

Keywords: chocolate, chocolate tempering, chocolate truffles, candy bars, candy, no thermometer, how to temper without a thermometer

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