Create the Perfect Sweet Treat on World Chocolate Day

World Chocolate Day

World Chocolate Day is on 7 July and the perfect way to celebrate is by making a batch of this delicious treat.

Chocolate comes in many different forms and tastes, making it easy for everyone to love!

Whether you prefer miniature chocolate candies or chocolate for dipping fruits and pastries, it’s necessary to temper chocolate if you want a smooth finish.

To temper chocolate, use real chocolate made with cocoa butter. According to Chocoley, tempering chocolate is the process that re-establishes the cocoa butter crystals that are in real chocolate, which creates the silky finish.

So, how exactly do you temper chocolate? We’re so glad you asked!

There are different methods – most of which require a thermometer. The two most common approaches include the sous vide method and the classic method.

Using Comark’s Sous Vide Kit, simply melt vacuum-sealed chocolate at the correct temperatures and then heat it back up. From there, you can use some chocolate for now and then re-seal and save for later.

The classic method requires a thermometer, and a few more steps – but can easily be done if you do not have a sous vide cooker.

Chocoley provides a step-by-step guide on how to correctly temper your chocolate with both options. And the temperature charts below are a great resource for every chocolatier out there on World Chocolate Day.

Melted Chocolate Temperatures

⁰C Temp ⁰F Temp Chocolate Type
46° – 48° 114° – 118° Dark Chocolate
40° – 45° 105° – 113° Milk Chocolate
37° – 43° 100° – 110° White Chocolate

Tempered Chocolate Temperatures

⁰C Temp ⁰F Temp Chocolate Type
31° 88° – 89° Dark Chocolate
30° 86° – 88° Milk Chocolate
27° 82° – 84° White Chocolate