Do you have to temper all chocolate?

People often ask me this question in workshops, and the short answer is… yes, you do!

Tempering is what gives chocolate its lovely shine, satisfying snap, and smooth, professional finish. It’s all about encouraging the cocoa butter crystals to form in just the right structure so the chocolate sets beautifully after melting. Without tempering, your chocolate can look dull, feel grainy, or even develop those white streaks known as bloom.

There is one exception though - compound chocolate. This isn’t made with cocoa butter but with vegetable fats instead, which means it doesn’t need tempering. Handy, perhaps, but personally I don’t consider it real chocolate. Without cocoa butter, it simply doesn’t have the same depth of flavour or melt-in-the-mouth texture.

So, when you’re working with proper chocolate, tempering isn’t just an extra step - it’s the secret to gorgeous, glossy results every time.

Want to learn how to temper chocolate with confidence?

Join one of my hands-on chocolate-making workshops - you’ll discover how to temper and create your own beautiful truffles, bars and bark to take home (and impress your friends!).

Have a look at our upcoming workshops ➜