Celsius to Fahrenheit Conversion Table For Use with Chocolate
This Celsius to Fahrenheit temperature conversion table is designed for Chocolatiers as a quick reference guide. It includes ideal temperatures for chocolate work rooms plus recommended temperatures (temps) for cooling moulded couverture chocolate and coatings, recommended temperatures for melting out chocolate crystals prior to tempering, etc.
|
Celsius (°C) |
Fahrenheit (°F) |
Notes |
|
10°C |
50.0°F |
10-20°C – Ideal Cooling Temperatures for Moulded Couverture |
|
11°C |
51.8°F |
|
|
12°C |
53.8°F |
|
|
15°C |
59.0°F |
15-18°C - Ideal Cooling Temperatures for Molded Coatings |
|
15.55 C |
60° F |
|
|
16°C |
60.8°F |
|
|
17°C |
62.6°F |
|
|
18°C |
64.4°F |
18°C - Minimum Workshop Temperature |
|
18.33°C |
65°F |
|
|
20°C |
68.0°F |
20°C with < 50% humidity – Ideal Workshop Conditions |
|
21°C |
69.8°F |
|
|
22°C |
71.6°F |
21.5°C - Maximum Workshop Temperature |
|
23°C |
73.4°F |
|
|
25°C |
77.0°F |
|
|
27°C |
80.6°F |
|
|
30°C |
86.0°F |
|
|
40°C |
104.0°F |
|
|
42°C |
107.6°F |
Standard Chocolate Crystal Melt Out Temperature (42-45°C) |
|
45°C |
113°F |
|
|
48.8°C |
120° F |
|
|
50°C |
122.0°F |
Highest Chocolate Crystal Melt Out Temperature |
NOTES: Cocoa butter melts at 80° - 120°F; Chocolate softens at 85°F; Chocolate melts at 93°F; Fillings should be ~5°C lower than chocolate for best results and never warmer than your chocolate. See printable copy.