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Tempering is one of the most important processes in chocolate making. Tempering is needed to ensure that chocolate has the correct melting point, hardness, snap and gloss. After tempering, cocoa butter crystallises in polymorphic form V, resulting in chocolate with melting point in the range of 33-34oC. This work investigated the impact of maturation duration and holding time of tempering process on hardness and appearance of dark chocolate. Five maturation durations namely 1,3,5,7,9 days and five holding time namely 3,6,9,12,15 hours were used as variables. The results showed that hardness of chocolate had propensity to increase as the maturation duration was prolonged. Similar trend was also observed as the holding time increased. However, no clear impact can be observed on the appearance of chocolate. Nevertheless, the oven method, seems to have potential for small-scale production of dark chocolate