How To Hand Temper Choocolate - Episode 13
Jan 18, 2026
Learn how to hand temper dark chocolate with Manoa Chocolate.
THINGS YOU'LL NEED TO HAND TEMPER:
-plastic bowl (regulates temp better as plastic)
-chocolate (dark chocolate is better because of its high cocoa butter content)
-a cold, dry granite, marble, or stainless steel surface (preferably granite or marble)
-clean hand towel (preferably microfiber)
-offset/icing spatula
-putty scraper
-kitchen scale (only if you need to achieve exact weight)
-plastic stirrer
-thermometer temperature gun
-mold
STEPS TO HAND TEMPER:
1. Cool down your tempering surface and make sure it's dry.
2. Chocolate starting temperature should be 45-50 degrees Celsius.
3. Dump chocolate on surface and spread around with spatula and scraper.
4. Periodically check temp of chocolate and continue to spread it around until it reaches 28°C.
5. Scrape chocolate back into your plastic bowl, mixing it with the little leftover warm chocolate.
6. Mix the bowl of chocolate very well making sure the temperature is even through out.
7. Check chocolate again with temp gun to make sure it's at 30°C.
8. Fill mold or molds accordingly with your 30°C chocolate.
9. Tap your mold out to even out chocolate and eliminate air bubbles.
10. Place in fridge for 15-20 minutes.
11. Check your mold to make sure liquid chocolate has completely separated from bottom of mold.
12. Remove bars from mold, they should have an even shiny surface with a nice snap when broken.
13. If bars do not appear tempered repeat steps 1-12 (hand-tempering is an art and can take lots of practice to get right!)
14. And last but not least, have fun!
https://manoachocolate.com/pages/craft-chocolate-tv
Film & Edit: Carson Butterbaugh
Hosted By: Dylan Butterbaugh
Chocolate Maker: Mateo Cortez
Music: Sola Rosa - Deadman Walking, Santpoort - The Great Ocean Road
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