Tempering Curve Calculator
Get precise chocolate tempering temperatures for dark, milk, white, and ruby chocolate. Shows melt, cool, and working temps.
Inputs
Each chocolate type has different cocoa butter crystal behavior
Total weight of chocolate to temper
Tabling is traditional, seeding is practical, sous vide is most precise
Results
Melt Temperature
50°C
Cool Temperature
27°C
Working Temperature
31-32°C
Track real costs and manage Chocolate Making production in Artisan — free forever, no credit card
Start FreeChocolate Tempering Calculator
Artisan by Irora Labs
March 23, 2026
Inputs
| Chocolate Type | dark |
| Batch Weight | 500 g |
| Tempering Method | tabling |
Results
| Melt Temperature | 50°C |
| Cool Temperature | 27°C |
| Working Temperature | 31-32°C |
Created with Artisan. artisan.iroralabs.com/craft-calculators/temper-curve
Tips
Open formula
Each chocolate type has specific temperature curves based on the crystal forms of cocoa butter. Proper tempering produces Form V crystals for snap and shine.
Want a copy of your results?
Email yourself a summary. No account required.
Your entire craft operation for $0 – $4.99/mo. Self-funded, so prices stay honest. Free tier forever. No credit card required.
See pricing →From calculator to production
Save results, track costs
This calculator is built into every Chocolate Making workspace. Save calculations to your workspace, email results, and access all 25+ calculators. Free forever on the $0 plan. No credit card required.