Tempering chocolate can be both a science and an art. Even experienced professionals occasionally encounter issues such as dull finishes, streaks, or chocolate that won’t set properly. Fortunately, most tempering problems are preventable and fixable with the right knowledge and attention to detail.

This guide breaks down the most common issues you might face when tempering real chocolate, along with straightforward solutions to get your process back on track.

1. Dull or Matte Finish

Possible Causes:

• Temperature was too high or too low during tempering
  
  

• Chocolate cooled too slowly or too quickly
  
  

• Mold surface was not clean or was too cold
  
  

Solutions:

• Confirm that you're hitting the correct working temperature range (88–90°F / 31–32°C for dark chocolate)
  
  

• Stir thoroughly during cooling to distribute stable crystals evenly
  
  

• Warm molds slightly before use and polish them with a soft cloth to enhance shine
  
  

2. Chocolate Has White Streaks or Spots (Fat Bloom)

Possible Causes:

• Cocoa butter has separated due to poor crystal formation
  
  

• The chocolate was not properly cooled or tempered
  
  

• Chocolate was stored at fluctuating or warm temperatures
  
  

Solutions:

• Re-temper the chocolate and ensure you're creating and maintaining stable crystals
  
  

• Store finished products at a steady, cool temperature (ideally 55–65°F / 13–18°C)
  
  

• Avoid refrigerating unless absolutely necessary, and only in airtight containers
  
  

3. Chocolate Doesn’t Set or Takes Too Long

Possible Causes:

• Tempering was incomplete or incorrect
  
  

• Chocolate was too warm when molded
  
  

• Ambient temperature is too high
  
  

Solutions:

• Check your thermometer and make sure your chocolate reached all three stages: full melt, crystal introduction (cooling), and final working temp
  
  

• Avoid working in overly warm environments—cool the room or use fans to stabilize airflow
  
  

• Consider using a test strip to check the temper before molding
  
  

4. Chocolate Is Grainy or Clumpy (Seized)

Possible Causes:

• Water or steam entered the chocolate
  
  

• Overheating caused cocoa solids to burn or separate
  
  

Solutions:

• Never let water or steam come into contact with melting chocolate; always use dry tools and bowls
  
  

• If chocolate seizes, you can sometimes salvage it for ganache or baking by adding warm cream or butter, but it cannot be re-tempered
  
  

• Work with gentle, indirect heat like a double boiler or heat gun
  
  

5. Chocolate Cracks in the Mold

Possible Causes:

• Mold was too cold
  
  

• Cooling was too rapid
  
  

• Chocolate shrank too fast from the mold surface
  
  

Solutions:

• Allow chocolate to cool at room temperature before refrigeration
  
  

• Warm molds slightly before pouring
  
  

• Avoid placing filled molds directly into the fridge or freezer
  
  

6. Chocolate Has a Soft or Waxy Texture

Possible Causes:

• Tempering was skipped or unsuccessful
  
  

• Compound or improperly labeled chocolate was used
  
  

Solutions:

• Always verify that you're using real couverture chocolate (with cocoa butter, not vegetable fats)
  
  

• Follow the tempering process precisely, melt, cool, reheat, and stir constantly during the cooling phase to promote stable crystals
  
  

Key Tempering Best Practices Recap

• Use a reliable digital thermometer
  
  

• Keep all tools and surfaces dry
  
  

• Work in a cool, humidity-controlled environment
  
  

• Stir continuously to promote crystal formation
  
  

• Use test strips before casting or molding
  
  

Mistakes in tempering can be frustrating, but they’re part of the learning process. With consistent practice and attention to the details of time, temperature, and technique, you’ll develop the confidence and precision needed for reliable results.

At Mulu Partners, we’re committed to helping chocolate makers produce confections that reflect the true quality of Nicaraguan cacao. Troubleshooting is not a setback, it’s part of becoming a more skilled and capable chocolatier.