Tempering is the controlled process of gradually adjusting the temperature of an ingredient or mixture to prevent an abrupt temperature change or to achieve a specific structure. In professional kitchens, the term is used especially for egg-based mixtures, chocolate and some dairy preparations.
When making crème anglaise or pastry cream, a portion of hot milk or cream is gradually whisked into the egg yolks or egg mixture. This raises their temperature progressively before they are combined with the remaining hot liquid. The process reduces the risk of localized coagulation and scrambled egg texture.
Chocolate is heated, cooled and brought to a controlled working temperature to encourage stable cocoa-butter crystals. Properly tempered chocolate has a glossy finish, a clean snap and better resistance to bloom. Exact temperature curves depend on the type of chocolate and its formulation.
Tempering may also be used when incorporating hot liquid into yogurt, sour cream or other temperature-sensitive ingredients. The goal is to reduce thermal shock and improve the stability of the mixture.
Chef’s tip: Add hot liquid gradually while whisking continuously. For chocolate, use a reliable thermometer and follow the temperature curve for dark, milk or white chocolate rather than using one temperature for all types.
Key distinction: Tempering is controlled temperature adjustment. It is different from simply heating an ingredient or bringing it to room temperature.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
