I am the kinda gal who makes melt and pour chocolates so often that I don’t usually worry about tempering them, since I enjoy them at home usually and have them stashed in the fridge or freezer. But when I need a chocolate to travel well, and not melt so easily, I go to extra work to “temper” it. I have included a video below that covers all you need to know on how to temper chocolate. If you’d like to skip the video and just do melt and pour that is totally cool too.
Tempering chocolate gives it a cleaner finish, makes the chocolate stay firm at room temp, and gives it a nice “snap” quality where it “snaps” when you break it. While un-tempered chocolate is more likely to break softer and melts much easier at room temp. (Note: the bunnies in the photos are tempered, but did get banged up a bit before I finally took some photos!)
Tempered Dark Chocolate Bunnies - vegan - paleo
- 1/2 cup cacao butter 3.3 oz, or cocoa butter
- 1 cup cacao powder 3 oz
- 1/4 cup to 1/2 granulated sweetener powdered (maple sugar, lakankto, coconut sugar, see notes*)
- cup optional: 1/4 chopped chocolate that is already tempered
- a double boiler sauce pan with a bowl to put on top
- a chocolate candy thermometer
- candy mold or casserole dish + parchment paper to make chocolate bark
I set up a simple double boiler using a small sauce pan filled with water about 1 inch high. Bring the water to a simmer over medium heat.
Then place a larger bowl on top of the saucepan.
You want to be very careful not to let any water droplets get into your chocolate as it will seize the chocolate and turn it into a thick firm mess.
Watch the video above to help understand the chocolate tempering process!
Note: If you don't want mess around with tempering the chocolate feel free to skip those extra steps and simply melt, stir, and pour your chocolate into molds, and chill to firm up.
First add the cacao butter to melt in the top of your double boiler. When the cacao butter is fully melted, add in cacao powder and maple sugar. Stir well, and using a thermometer, heat the cacao butter up to a temperature of 115*F. After reaching 115*F, set the bowl on the counter (on a hot pad) to cool. This is when it is suggested that you add in about 1/4 cup of already tempered chocolate to speed up the cooling process and help the chocolate form the right tempered crystals. I honestly usually skip this step and still end up with good results.
Now wait until the chocolate cools down to 80*F.
Now carefully reheat chocolate over the double boiler to a temperature of 88*F. (If you accidentally heat the chocolate above 91*F you will have to start the process over again.)
Next pour the chocolate into your candy molds or onto parchment paper in a square casserole dish to make chocolate "bark". I used this Peeps candy mold to make the bunnies.
Let chocolate cool at room temperature.
It will be nice and firm once fully cooled. (It will dry pretty quickly if properly tempered. If you did not temper the chocolate set in the fridge to firm up.)
See this link for my white chocolate bunnies recipe.
See this link for my (non-vegan) real marshmallow "Peeps" recipe.
You can also use this recipe to make tempered homemade chocolate chips.
*I get the best results in my chocolates when I use granulated sweeteners that I grind into powder using a coffee grinder.
If you don't have any granulated sweeteners on hand, you can use maple syrup in liquid form, but I cannot guarantee a liquid sweetener will temper correctly. And I don't personally recommend using honey as it will seep out of the chocolate over time, at least for me it does.
Shared at: Savoring Saturdays