{"id":22389,"date":"2026-10-18T09:00:00","date_gmt":"2026-10-18T08:00:00","guid":{"rendered":"https:\/\/www.chocotopia.cz\/?p=22389"},"modified":"2026-10-12T11:30:13","modified_gmt":"2026-10-12T10:30:13","slug":"how-to-melt-and-temper-chocolate","status":"publish","type":"post","link":"https:\/\/www.chocotopia.cz\/en\/how-to-melt-and-temper-chocolate\/","title":{"rendered":"\ud83c\udf6b How to melt chocolate and temper it"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"22389\" class=\"elementor elementor-22389 elementor-22369 elementor-bc-flex-widget\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cxh0001 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0001\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container 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.cxh-col-l{font-family:Raleway,sans-serif;font-size:11px;font-weight:700;letter-spacing:.16em;\n  text-transform:uppercase;color:#6b6f66;margin:0 0 12px}\n@media(max-width:760px){\n  .cxh-more .cxh-g2 .elementor-posts-container{grid-template-columns:1fr}\n  .cxh-more .cxh-g1>.elementor-widget-wrap{padding-left:0!important;margin-top:26px}\n}\n@media(max-width:760px){\n  .cxh-spec dl{grid-template-columns:repeat(2,1fr)}\n  .cxh-spec dl>div{border-bottom:1px solid rgba(246,242,231,.18)}\n  .cxh-hero .w{padding-top:80px}\n  .cxh-cta.has-ph .w{grid-template-columns:1fr;gap:26px}\n  .cxh-cta .ph{order:-1}\n}\n<\/style>\n\n<div class=\"cxh\">\n<header class=\"cxh-hero\"><img decoding=\"async\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-hero.webp\" alt=\"Melting chocolate in a steel bowl over a water bath\">\n<div class=\"w\"><p class=\"lbl\">Guide \u00b7 working with chocolate<\/p><h1>How to melt chocolate and temper it<\/h1>\n<p class=\"lead\">Melting chocolate looks like an easy job \u2014 until it seizes into lumps or loses its gloss. Yet all you need is to stick to two things: don\u2019t overheat it, and never let water get into it. And if you want it to be glossy once set and to snap nicely when broken, you need to <b>temper<\/b> it. Below we cover both: how to melt chocolate, and tempering chocolate step by step.<\/p><\/div><\/header>\n<section class=\"cxh-spec\"><div class=\"w\"><div class=\"head\">\n<p class=\"lbl\">Temperatures at a glance<\/p><\/div>\n<dl><div><dt>Melting<\/dt><dd>max. 45 \u00b0C<\/dd><\/div><div><dt>Dark<\/dt><dd class=s>temper at 31\u201332 \u00b0C<\/dd><\/div><div><dt>Milk<\/dt><dd>29\u201330 \u00b0C<\/dd><\/div><div><dt>White<\/dt><dd>28\u201329 \u00b0C<\/dd><\/div><\/dl><\/div><\/section>\n<section class=\"cxh-body\"><div class=\"w\">\n<h2>Two rules everything depends on<\/h2>\n<ol class=\"cxh-steps\"><li><span class=\"n\">1<\/span><h4>Not a drop of water<\/h4><p>It may sound like an exaggeration, but a single drop of water from a lid or steam from the pan is enough to make chocolate seize \u2014 it thickens and breaks up into lumps. This is what chocolatiers call seizing. The bowl and spatula must be perfectly dry.<\/p><\/li><\/ol>\n<p>Why does it actually happen? Chocolate is a dry mixture of fat and fine particles of sugar and cocoa. When water drips into it, the sugar dissolves in it and glues the particles together into lumps \u2014 and the smooth mass suddenly turns into a lumpy paste.<\/p>\n<ol class=\"cxh-steps\"><li><span class=\"n\">1<\/span><h4>Never above 45 \u00b0C<\/h4><p>Above this temperature the cocoa butter overheats, and the chocolate turns grainy and dull. For white and milk chocolate the limit is even lower, because the milk solids burn sooner.<\/p><\/li><\/ol>\n<p>And one small detail that matters: <b>choose a glass or stainless-steel bowl, not a plastic one.<\/b> Plastic heats unevenly, and it\u2019s hard to judge the temperature in it.<\/p>\n<p>Stick to these two principles and the rest is just technique.<\/p>\n<h2>In a bain-marie<\/h2>\n<p>The most reliable method, and the one we use ourselves.<\/p>\n<ol class=\"cxh-steps\"><li><span class=\"n\">1<\/span><p>Chop the chocolate <b>very finely<\/b> \u2014 the smaller the pieces, the more evenly it melts.<\/p><\/li><li><span class=\"n\">2<\/span><p>Put 3\u20135 cm of water in a pan and bring it to a gentle simmer, then turn the heat down. The water <b>shouldn\u2019t boil vigorously<\/b>.<\/p><\/li><li><span class=\"n\">3<\/span><p>Set a glass or stainless-steel bowl on the pan so that <b>its base doesn\u2019t touch the water<\/b>. The chocolate is melted by the steam, not by direct boiling.<\/p><\/li><li><span class=\"n\">4<\/span><p>Stir with a spatula and let it melt slowly. Once about two thirds of the chocolate has melted, <b>take the bowl off the heat<\/b> \u2014 the rest will melt in the residual heat.<\/p><\/li><\/ol>\n<p>That last step is really important and can\u2019t be skipped: if you leave the bowl over the steam until everything has melted, you\u2019ll overheat the chocolate.<\/p>\n<p>A small amount (up to 100 g) is usually done in three to four minutes; for half a kilo, allow a good ten minutes. Rushing never pays off when melting chocolate.<\/p>\n<figure><img decoding=\"async\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-michani.webp\" alt=\"Stirring melted chocolate in a glass bowl with a spatula\" loading=\"lazy\"><\/figure>\n<h2>In the microwave<\/h2>\n<p>A quicker method, where you need to avoid one mistake.<\/p>\n<p>Chop the chocolate into a microwave-safe bowl and heat it on <b>low power in 20\u201330-second bursts<\/b>. After each burst, take the bowl out and <b>stir thoroughly<\/b> \u2014 the chocolate keeps its shape even when it\u2019s already liquid inside, so you can\u2019t tell how far it\u2019s got without stirring. When only a few last pieces remain, switch off the microwave and stir until completely melted.<\/p>\n<h2>Straight in the pan<\/h2>\n<p>The quickest and also the riskiest method. Warm a heavy-based pan over <b>very low heat<\/b>, take it off the hob, and only then tip the chopped chocolate into the hot pan. Stir until it melts in the residual heat.<\/p>\n<p>Never leave a pan of chocolate on a hob that\u2019s switched on \u2014 the bottom will overheat within seconds.<\/p>\n<h2>Hot air<\/h2>\n<p>A method few people know, yet the gentlest of all: you warm the chocolate in a bowl with a <b>hairdryer<\/b> while stirring constantly. It takes longer, but there\u2019s no risk of overheating or of contact with water. It\u2019s handy when you need to keep chocolate liquid for a longer time \u2014 when decorating, for example.<\/p>\n<h2>What to thin chocolate with<\/h2>\n<p>Once melted, chocolate thickens quickly and is often too thick for a coating. What to thin it with depends on what you want to do with it:<\/p>\n<ul class=\"cxh-ul\"><li><b><a href=\"https:\/\/www.chocotopia.cz\/en\/cocoa-butter-guide\/\">Cocoa butter<\/a><\/b> \u2014 the best choice. It\u2019s the fat from the same bean, so it doesn\u2019t change the chocolate at all: it stays glossy and can still be tempered. A little is enough.<\/li><li><b>Butter<\/b> \u2014 the most readily available option, roughly <b>1\u20132 tablespoons per 100 g of chocolate<\/b>. The coating will be smoother and softer, but duller once set.<\/li><li><b>Cream<\/b> \u2014 use only high-fat (33%) cream, and <b>warm it first<\/b>. Cold cream will make the chocolate seize. This is how <a href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-ganache-recipe\/\">ganache<\/a> is made.<\/li><li><b>Oil<\/b> \u2014 an emergency solution. It thins the chocolate, but softens it unnecessarily and does nothing for the flavour.<\/li><\/ul>\n<p><b>Never thin chocolate with water, milk or any cold liquid.<\/b> That\u2019s a sure path to lumps.<\/p>\n<h2>When chocolate seizes: can it be rescued?<\/h2>\n<p>Yes, though not completely.<\/p>\n<p>If the chocolate has <b>thickened and gone lumpy because of water<\/b>, try stirring in <b>hot cream or a little warm milk<\/b>, a teaspoon at a time. It sounds contradictory, but it works: a small amount of water makes chocolate seize, while a larger amount of liquid turns it into a smooth ganache. Don\u2019t use it as a coating any more, but it will work well as a filling or a cream.<\/p>\n<p>If the chocolate has <b>overheated and gone lumpy<\/b>, take it off the heat, add a handful of unchopped chocolate and stir. Sometimes the texture can be brought back.<\/p>\n<p>What can\u2019t be rescued is <b>burnt chocolate<\/b> \u2014 you\u2019ll recognise it by brown streaks and a bitter smell.<\/p>\n<h2>White and milk chocolate need a lower temperature<\/h2>\n<p>Both contain milk solids, which burn sooner than cocoa alone. <a href=\"https:\/\/www.chocotopia.cz\/en\/types-of-chocolate\/\">White chocolate<\/a> also contains no cocoa mass at all, only cocoa butter, which makes it the most delicate of them all.<\/p>\n<p>For both, the rule is: <b>lower temperature, shorter bursts, more stirring.<\/b> In a bain-marie, take them off the steam even sooner than dark chocolate.<\/p>\n<figure><img decoding=\"async\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-temperovani.webp\" alt=\"Tempering chocolate on a work surface with a thermometer\" loading=\"lazy\"><\/figure>\n<h2>What tempering chocolate is and why it\u2019s done<\/h2>\n<p>This is where the part that many recipes leave out begins.<\/p>\n<p>Cocoa butter can set in six different crystal forms, and only one of them is the right one. Five of them are unstable \u2014 they set slowly, are soft and break down over time. We want the sixth form, known as <b>form V<\/b>, which sets quickly, holds its shape, shines and gives that characteristic snap when broken.<\/p>\n<p>If you simply melt chocolate and leave it to cool, it won\u2019t set evenly. It ends up in one of the unstable forms: it will be <b>dull and soft, and after a few days a white bloom will appear on the surface<\/b>. Tempering is nothing more than a process that makes chocolate form that stable form V we\u2019ve just mentioned.<\/p>\n<p>Tempering is always worth it when the chocolate will be seen: for coatings, pralines, bars and decorations. You don\u2019t need to temper chocolate that goes into a dough or a cream.<\/p>\n<h2>The tempering curve by type<\/h2>\n<p>The principle is the same for all of them: <b>melt \u2014 cool \u2014 gently rewarm.<\/b><\/p>\n<ul class=\"cxh-ul\"><li><b>Dark:<\/b> melt at 45\u201350 \u00b0C, cool to 27\u201328 \u00b0C, rewarm to <b>31\u201332 \u00b0C<\/b><\/li><li><b>Milk:<\/b> melt at 45 \u00b0C, cool to 27 \u00b0C, rewarm to <b>29\u201330 \u00b0C<\/b><\/li><li><b>White:<\/b> melt at 40\u201345 \u00b0C, cool to 26\u201327 \u00b0C, rewarm to <b>28\u201329 \u00b0C<\/b><\/li><\/ul>\n<p>The easiest way to achieve this at home is <b>seeding<\/b>: melt two thirds of the chocolate, take it off the heat and stir in the last third, finely chopped. The unmelted chocolate is already correctly crystallised and \u2018seeds\u2019 the melted chocolate. Stir until it melts, then check the temperature.<\/p>\n<p>A thermometer is the only way to go here \u2014 you can\u2019t judge it by eye. An ordinary kitchen thermometer will do; a difference of two degrees decides whether the result will be glossy or dull.<\/p>\n<p><b>How do you keep chocolate liquid while you work with it?<\/b> Tempered chocolate starts to set before you\u2019ve finished dipping. Stand the bowl over a pan of lukewarm water (around 32 \u00b0C, so not over steam) and keep checking the temperature. As soon as it drops below the lower limit, warm the chocolate briefly \u2014 but only by a degree or two, otherwise you\u2019ll undo the tempering and have to start again.<\/p>\n<h2>How to tell if chocolate is well tempered<\/h2>\n<p>The test takes a few minutes: spread a little chocolate on a piece of paper and leave it to set at room temperature.<\/p>\n<ul class=\"cxh-ul\"><li><b>Well-tempered chocolate<\/b> sets within 3\u20135 minutes, is glossy and smooth, and <b>snaps cleanly<\/b> when broken. It releases from a mould on its own, because it shrinks slightly as it sets.<\/li><li><b>Poorly tempered chocolate<\/b> takes a long time to set, stays dull or streaky, is soft, and you\u2019ll have to dig it out of the mould.<\/li><\/ul>\n<p>If the test fails, warm the chocolate again and repeat the process. You can temper chocolate again and again; nothing is spoilt by it.<\/p>\n<h2>Chocolate for biscuits and coatings<\/h2>\n<p>Christmas biscuits are when chocolate gets melted most often \u2014 and that\u2019s exactly where tempering pays off. An untempered coating on gingerbread turns grey after a few days, even though it still tastes fine.<\/p>\n<p>If you don\u2019t want to bother with tempering, reach for <b>confectioner\u2019s coating<\/b>: it contains vegetable fat instead of cocoa butter, sets on its own and keeps its gloss. In flavour, though, it can\u2019t compare with real chocolate \u2014 and under the European standard it may not even be called chocolate.<\/p>\n<p>There\u2019s one more trick that works well for dipping biscuits: put the chocolate in a tall, narrow container rather than a wide bowl. A narrow container gives a deeper layer, so dipping is easy and the chocolate holds its temperature for longer.<\/p>\n<h2>Frequently asked questions<\/h2>\n<details><summary>How do you melt chocolate so that it\u2019s runny?<\/summary><p>Chop it finely, melt it in a bain-marie up to 45 \u00b0C and thin it with a little cocoa butter or 1\u20132 tablespoons of butter per 100 g. Never thin it with water.<\/p><\/details>\n<details><summary>What can you add to melted chocolate?<\/summary><p>Cocoa butter for gloss and fluidity, butter for smoothness, warmed 33% cream for ganache. Oil only in an emergency.<\/p><\/details>\n<details><summary>What should you thin chocolate with for a coating?<\/summary><p>Ideally cocoa butter \u2014 it\u2019s the fat from the same bean, so the coating stays glossy and can still be tempered.<\/p><\/details>\n<details><summary>Why has my chocolate seized into lumps?<\/summary><p>Almost always because of water or steam. You can rescue it by stirring in hot cream, but you\u2019ll end up with a ganache, not a coating.<\/p><\/details>\n<details><summary>Do I always have to temper chocolate?<\/summary><p>No. For doughs and creams, melted chocolate is enough. Temper it when the chocolate will be seen \u2014 for coatings, pralines and decorations.<\/p><\/details>\n<\/div><\/section>\n<section class=\"cxh-cta has-ph\"><div class=\"w\"><div class=\"tx\"><h2>Learn it with your hands in the chocolate<\/h2>\n<p>You can try tempering and working with coatings yourself at a chocolate workshop in our chocolate factory in Pr\u016fhonice near Prague.<\/p><a class=\"btn\" href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-workshop\/\">Chocolate workshop<\/a><\/div><a class=\"ph\" href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-workshop\/\" tabindex=\"-1\"><img decoding=\"async\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2024\/12\/COKOLADOVY-WORKSHOP-2.jpg\" alt=\"A mother and son decorating chocolate at a workshop\" loading=\"lazy\"><\/a><\/div><\/section>\n\n<\/div>\n<script type=\"application\/ld+json\">{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How do you melt chocolate so that it\u2019s runny?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chop it finely, melt it in a bain-marie up to 45 \u00b0C and thin it with a little cocoa butter or 1\u20132 tablespoons of butter per 100 g. Never thin it with water.\"}}, {\"@type\": \"Question\", \"name\": \"What can you add to melted chocolate?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Cocoa butter for gloss and fluidity, butter for smoothness, warmed 33% cream for ganache. Oil only in an emergency.\"}}, {\"@type\": \"Question\", \"name\": \"What should you thin chocolate with for a coating?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Ideally cocoa butter \u2014 it\u2019s the fat from the same bean, so the coating stays glossy and can still be tempered.\"}}, {\"@type\": \"Question\", \"name\": \"Why has my chocolate seized into lumps?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Almost always because of water or steam. You can rescue it by stirring in hot cream, but you\u2019ll end up with a ganache, not a coating.\"}}, {\"@type\": \"Question\", \"name\": \"Do I always have to temper chocolate?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. For doughs and creams, melted chocolate is enough. Temper it when the chocolate will be seen \u2014 for coatings, pralines and decorations.\"}}]}<\/script>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cxh0020 elementor-section-full_width cxh-more elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0020\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cxh0029\" data-id=\"cxh0029\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0021 elementor-widget elementor-widget-html\" data-id=\"cxh0021\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"lbl\">Keep reading<\/p><h2 class=\"cxh-more-h\">More guides and recipes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-cxh0022 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0022\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-inner-column elementor-element elementor-element-cxh0023 cxh-g2\" data-id=\"cxh0023\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0025 elementor-widget elementor-widget-html\" data-id=\"cxh0025\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"cxh-col-l\">Guides<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cxh0026 elementor-grid-2 elementor-grid-mobile-1 elementor-posts--thumbnail-top elementor-grid-tablet-2 elementor-widget elementor-widget-posts\" data-id=\"cxh0026\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;classic_columns&quot;:&quot;2&quot;,&quot;classic_columns_mobile&quot;:&quot;1&quot;,&quot;classic_columns_tablet&quot;:&quot;2&quot;,&quot;classic_row_gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:35,&quot;sizes&quot;:[]},&quot;classic_row_gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;classic_row_gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"posts.classic\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-posts-container elementor-posts elementor-posts--skin-classic elementor-grid\" role=\"list\">\n\t\t\t\t<article class=\"elementor-post elementor-grid-item post-22389 post type-post status-publish format-standard has-post-thumbnail hentry category-guides entry\" role=\"listitem\">\n\t\t\t\t<a class=\"elementor-post__thumbnail__link\" href=\"https:\/\/www.chocotopia.cz\/en\/how-to-melt-and-temper-chocolate\/\" tabindex=\"-1\" >\n\t\t\t<div class=\"elementor-post__thumbnail\"><img fetchpriority=\"high\" decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-hero-768x511.webp\" class=\"attachment-medium_large size-medium_large wp-image-22350\" alt=\"Rozpou\u0161t\u011bn\u00ed \u010dokol\u00e1dy v nerezov\u00e9 misce nad vodn\u00ed l\u00e1zn\u00ed\" srcset=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-hero-768x511.webp 768w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-hero-300x200.webp 300w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-hero-1024x682.webp 1024w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/jak-rozpustit-cokoladu-hero.webp 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n\t\t<\/a>\n\t\t\t\t<div class=\"elementor-post__text\">\n\t\t\t\t<h3 class=\"elementor-post__title\">\n\t\t\t<a href=\"https:\/\/www.chocotopia.cz\/en\/how-to-melt-and-temper-chocolate\/\" >\n\t\t\t\t\ud83c\udf6b How to melt chocolate and temper it\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t<article class=\"elementor-post elementor-grid-item post-22388 post type-post status-publish format-standard has-post-thumbnail hentry category-guides entry\" role=\"listitem\">\n\t\t\t\t<a class=\"elementor-post__thumbnail__link\" href=\"https:\/\/www.chocotopia.cz\/en\/types-of-chocolate\/\" tabindex=\"-1\" >\n\t\t\t<div class=\"elementor-post__thumbnail\"><img decoding=\"async\" width=\"640\" height=\"426\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-hero-768x511.webp\" class=\"attachment-medium_large size-medium_large wp-image-22348\" alt=\"Tabulky b\u00edl\u00e9, ml\u00e9\u010dn\u00e9 a ho\u0159k\u00e9 \u010dokol\u00e1dy vedle sebe\" srcset=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-hero-768x511.webp 768w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-hero-300x200.webp 300w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-hero-1024x682.webp 1024w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2026\/10\/druhy-cokolady-hero.webp 1200w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n\t\t<\/a>\n\t\t\t\t<div class=\"elementor-post__text\">\n\t\t\t\t<h3 class=\"elementor-post__title\">\n\t\t\t<a href=\"https:\/\/www.chocotopia.cz\/en\/types-of-chocolate\/\" >\n\t\t\t\t\ud83c\udf6b Types of chocolate: dark, milk, white and ruby\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-cxh0024 cxh-g1\" data-id=\"cxh0024\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0027 elementor-widget elementor-widget-html\" data-id=\"cxh0027\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"cxh-col-l\">Recipe<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cxh0028 elementor-grid-1 elementor-grid-mobile-1 elementor-posts--thumbnail-top elementor-grid-tablet-2 elementor-widget elementor-widget-posts\" data-id=\"cxh0028\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;classic_columns&quot;:&quot;1&quot;,&quot;classic_columns_mobile&quot;:&quot;1&quot;,&quot;classic_columns_tablet&quot;:&quot;2&quot;,&quot;classic_row_gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:35,&quot;sizes&quot;:[]},&quot;classic_row_gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;classic_row_gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"posts.classic\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-posts-container elementor-posts elementor-posts--skin-classic elementor-grid\" role=\"list\">\n\t\t\t\t<article class=\"elementor-post elementor-grid-item post-13004 post type-post status-publish format-standard has-post-thumbnail hentry category-cakes-and-baking category-chocolate-recipes entry\" role=\"listitem\">\n\t\t\t\t<a class=\"elementor-post__thumbnail__link\" href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-muffins-recipe\/\" tabindex=\"-1\" >\n\t\t\t<div class=\"elementor-post__thumbnail\"><img decoding=\"async\" width=\"640\" height=\"468\" src=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2024\/11\/cokoladove-muffiny-768x561.jpg\" class=\"attachment-medium_large size-medium_large wp-image-13011\" alt=\"c\u030cokola\u0301dove\u0301 muffiny\" srcset=\"https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2024\/11\/cokoladove-muffiny-768x561.jpg 768w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2024\/11\/cokoladove-muffiny-300x219.jpg 300w, https:\/\/www.chocotopia.cz\/wp-content\/uploads\/2024\/11\/cokoladove-muffiny.jpg 1000w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n\t\t<\/a>\n\t\t\t\t<div class=\"elementor-post__text\">\n\t\t\t\t<h3 class=\"elementor-post__title\">\n\t\t\t<a href=\"https:\/\/www.chocotopia.cz\/en\/chocolate-muffins-recipe\/\" >\n\t\t\t\tChocolate Muffins Recipe\t\t\t<\/a>\n\t\t<\/h3>\n\t\t\t\t<\/div>\n\t\t\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cxh0030 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0030\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cxh0031\" data-id=\"cxh0031\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cxh0032 elementor-widget elementor-widget-html\" data-id=\"cxh0032\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"cxh\"><section class=\"cxh-talk\"><div class=\"w\"><p class=\"lbl\">Comments<\/p>\n<h2>Did your chocolate misbehave?<\/h2><p class=\"t\">Did it seize, or refuse to set? Tell me what happened and I'll help. \ud83c\udf6b Let me know in the comments below!<\/p>\n<div class=\"cxh-share\"><span>Share<\/span><a href=\"https:\/\/wa.me\/?text=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Fhow-to-melt-and-temper-chocolate%2F\" target=\"_blank\" rel=\"noopener nofollow\">WhatsApp<\/a><a href=\"https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Fhow-to-melt-and-temper-chocolate%2F\" target=\"_blank\" rel=\"noopener nofollow\">Facebook<\/a><a href=\"https:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Fhow-to-melt-and-temper-chocolate%2F&media=https%3A%2F%2Fwww.chocotopia.cz%2Fwp-content%2Fuploads%2F2026%2F10%2Fjak-rozpustit-cokoladu-hero.webp&description=How%20to%20melt%20chocolate%20and%20temper%20it\" target=\"_blank\" rel=\"noopener nofollow\">Pinterest<\/a><a href=\"https:\/\/twitter.com\/intent\/tweet?url=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Fhow-to-melt-and-temper-chocolate%2F&text=How%20to%20melt%20chocolate%20and%20temper%20it\" target=\"_blank\" rel=\"noopener nofollow\">X<\/a><a href=\"https:\/\/www.linkedin.com\/sharing\/share-offsite\/?url=https%3A%2F%2Fwww.chocotopia.cz%2Fen%2Fhow-to-melt-and-temper-chocolate%2F\" target=\"_blank\" rel=\"noopener nofollow\">LinkedIn<\/a><\/div><\/div><\/section><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-cxh0010 elementor-section-full_width cxh-comments elementor-section-height-default elementor-section-height-default\" data-id=\"cxh0010\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cxh0011\" data-id=\"cxh0011\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"","protected":false},"author":18,"featured_media":22350,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[74],"tags":[],"class_list":["post-22389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guides","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to Melt and Temper Chocolate | Chocotopia<\/title>\n<meta name=\"description\" content=\"How to melt chocolate over a water bath or in the microwave, what to thin it with and how to temper it for gloss and snap. 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