Go Back
No ratings yet

How to Use Sous Vide to Temper Chocolate


  • Vacuum seal the desired amount of chocolate into a bag using a hand pump or, ideally, a vacuum packer.
    - It’s okay if the bag isn’t too tight since the chocolate will change shape once melted anyway.
    - You can do several bags together as long as you have a water bath that’s big enough.
  • Once the temperature of the water reaches 122°F / 50°C, place the sealed chocolate bag in the water. Make sure the bag is fully submerged.
  • You’ll notice the chocolate melting quickly, and once that happens, you need to lower the temperature to 82°F / 28°C by adding ice cubes or cold water. You can also change the water.
  • While the chocolate is cooling (about 15 minutes), take out the bag and rub it to ensure that all the chocolate is cooling as one. Repeat this a couple of times over the following 5 mins. After the 5 minutes, the chocolate should’ve cooled down sufficiently.
  • Now, turn the water bath heater back on and get the temps back up to 90°F / 32°C.
  • Continue to occasionally rub the bag to make sure all the chocolate comes together as one.
  • Another 5 to 10 minutes should be enough for this final temperature change.
  • Once you’re ready to pipe your chocolate, you can just cut off the corner of the bag and get to action if you’re using disposable bags. If not, scoop the chocolate out of the bag and transfer it into a piping bag.
  • Twist and squeeze the bag at the back to make it tight enough to create pressure so you can push the chocolate out the nozzle end.
  • Work with the chocolate.