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Thank you so much for watching my videos. And I'm delighted to know that they helped you with your chocolate creations. Have fun experimenting with the bon bons too. Let me know how you get along. Nenette

Thank you for watching my video. And yes! Put the chocolates into the fridge for no more than 10 minutes to set before you turn them out of the mould

Thank you for watching. Tempering chocolate is important not least because without doing so, you don't get a good shine on your chocolates and, worst, case scenario, the chocolates won't come out of the moulds. This is because another quality of properly tempered chocolate is that it shrinks away from the surface it sets on. I have a number of videos on the subject of tempering on my channel. Take a look if you've not already seen them, as they will answer your questions in more detail. Have fun with your chocolate!

Thank you so much for your kind feedback. I'm so pleased my video worked for you

Don't be confused! I'd suggest that you go with whichever method you've been taught and, more importantly, works for you. I was taught by 2 chocolate schools. Slatteries in Manchester and the Callebaut Academy in Banbury. The only thing I'd suggest you watch out for using the lower temperatures you've been taught is that, if the chocolate gets too cool, it thickens and becomes harder to work with, especially if you're doing fine work creating truffle shells, for example. I'd be delighted to host a workshop for you too - so I can work with you to help you find a method that works for you and to remove any lasting confusion. I'm based in south Leicestershire

Did I say Fahrenheit?! Oops!!

@NenetteChocolates I simply loved your answer, and I appreciate the rapid reply, Im more then happy to contact you as soon as I can, to talk about prices (how much you charge for workshops, I dont know if you have chocolate goumet courses also) but I will have a look at your youtube bio to see if you have a website, instagram or other social media.. and I will let you know😊

@@NenetteChocolates no no no, not at all, Im the one joking🤣🤦🏾‍♂️😅 sorry about that🙏🏾😊

@@Paulinhoghost2024 I'm happy to help. Call me 07811 170633. My website is www.nenettechocolates.co.uk and I'm on Facebook and Instagram too

Hello. Thank you for watching my video- which, in order to answer your question, I did too! I said ' a further minute' not 'a third minute.' And I quite understand that it was hard to hear properly. Apologies. Whatever the quantity of chocolate you have, just make sure that you microwave it for short bursts of time and stir to get rid of hot spots in the bowl until it is fully melted at 42°C. It's very easy to burn chocolate in the microwave. Take a look also at my other videos on the subject of tempering, which will help you too. Nenette

Hello and I'm pleased you found my video helpful. You can temper store-bought chocolate. However, you may find the results hard to predict and manage. I'd advise you to experiment with higher-end chocolate than Cadburys to start with - wirh lower levels of fat and sugar. By the way, all chocolate should contain cocoa butter. Watch out for and avoid those where it has been replaced with palm oil. Coverture is widely available online. The working temperature for milk chocolate is 31 degrees C. I hope this helps. Nenette

@@NenetteChocolates Thank you so much Nanette. I tried it twice now tempering chocolate and both times I used 200 grams of couverture and 200 grams of store bought chocolate and both times some of it tempered properly and some of it melted in my hands. So I will try it again with 100% couverture chocolate. But thanks replying to me. There's also no ACs in kitchens in Turkey and I did it with kitchen window closed so maybe that's why it did not set when I did the spatula test to see if it tempered properly. Next time I'll temper with window open or maybe do spatula test on baking sheet and then put it in the fridge?

Thank you for watching. The only thing I do with the moulds is to polish them (I use cotton wool pads to do this) before I go anywhere near them with any form of decoration

Have fun experimenting. To be clear, the addition of fresh fruit is in puree form and is instead of cream to make a ganache.

Thank you for watching my video. The easiest way to keep your chocolate to temperature and in temper (!) while working with it, is to grab a hair dryer and use it blow warm air into the bowl of tempered chocolate while stirring. Don't over-heat the chocolate or you'll have to temper it all over again!!

The flavour sounds wonderful! The mould you need is a rigid, polycarbonate professional chocolatier's mould. The floppy silicone ones don't work I'm afraid!

@@NenetteChocolates yes it was actually a solid one but not polycarbonate..some cheap acrylic and it just wasn't right. End result with second better mould that I had is great, if a little small LOL

Thank you!!

Hello. When you temper dark chocolate, the working temperature should be around 32.5 degrees C. But you also need to be aware of the ambient temperature that you're working in - if it's cold, your chocolate will set faster. And make sure the mould tray you're using us at body temperature so the chocolate isn't 'shocked' by hitting a cold surface. Just blow a little warm air from your hot air gun over the mould before you go to it with the chocolate. I hope these hint help you.

@@NenetteChocolates thank you for your quick response, Iam from Dubai, as its hot place, average rokm temperature is around 29-32 c only, and one more as we are storing chocolate in fridge due to high room temperatures during summer, will that effect in making chocolate tempering

@@Ssis-z1h I'm afraid that in ambient temperatures like yours you're not going to be able to temper chocolate. You'll need to find somewhere with air conditioning, or use something called compound chocolate (which I've not worked with) which is better suited for warmer climates, I understand. The fridge also won't help you - it's too wet and cold. I'm so sorry I can't help you further. You might also go and find and chat to a local chocolatier. Nenette

The silicone noulds are designed to create shapes of ganache, i.e., pipe into the cavities, and pop out when set before dipping in chocolate

Excellent! I'm so pleased I've been able to help

Glad it was helpful!

Hello - and I'm so pleased that my video worked for you. Have fun tempering your chocolate. Nenette

Thank you for watching my video. And, no, I use 40% Callebaut milk chocolate throughout the tempering process rather than blending it with anything else. But of course, you can blend different chocolate ls if you prefer.

Why do some Callebaut videos show melting the chocolate in a microwave but not seeding & @ 31c it’s tempered

@@garymason1421 This method relates to the fact that the Callebaut chocolate is 'pre-tempered' - as part of the manufacturing process, and to get it to you in callets (buttons), it has already been tempered. As long as you don't heat it over 36 degrees C, you can then stir through any un-melted buttons that remain until they have melted which should bring the temperature down. You may need to do add a few further buttons to reach the working temperature.

Don't worry about bugging me!! Have a go by all means. A lot of recipes tell you to pour heated cream over, and stir it into unmelted chocolate. This method increases the risk of the ganache splitting -ie doing the things that my method shows you along the way before it comes together in the end properly. I'd you do choose all in one method, have a little extra cream ready to rescue your ganache at the end. Essentially mine is a less risky process and you always get a lovely glossy ganachexat the end. If you're in the UK - come and do a workshop with me. We can focus on things that you have particular interests in knowing more about just like this . Nenette www.nenettechocolates.co.uk

Effectively what I am doing is creating the ganache using a tempering method. The tutors at Callebaut teach it like this too. Adding heated cream to unmelted chocolate increases the risk that the finished ganache splits, and then you have to do the things that you describe to rescue it. And you'll change the texture as you have observed. Let me know how you get along with your experiments 😊 Nenette

@@NenetteChocolates Thanks. So no matter how you make the ganache, there's a chance it'll split. When making it with your method, warming both components, how do you prevent it from splitting? Or do you just let it split, then bring it back together?

@nessblackbird2636 you've hit the nail on the head. In my method, I recognise the risk that the ganache splits anyway, and I let it do just that. And, as I add more cream, it naturally and gradually comes together, and you end up with a beautiful, glossy ganache. Every time!!

@@NenetteChocolates OK, now I understand. Thanks Nenette :)

Good question! The cocoa butter is set solid in the bottles. So start by removing the lid completely and putting the bottle into the microwave 30 seconds at a time until, when you massage the bottle the contents are liquid. This will take a few sessions in the microwave. Then, pour a puddle of the liquid into a square of baking parchment and point your temperature gun at it to see what temperature it is. It is likely to be hotter than the desired 30°C. So move the liquid around on the parchment on a cool work surface (use a brush or a gloved finger) until it cools to the working temperature. That's it. It's tempered. Does that make sense?

@@NenetteChocolates Good morning Nenette ! 🙂 Wow, so the process is super easy vs tempering chocolate where you have to go up, and then down, and then add seed.... this is really interesting ! I have a small bottle of solid cocoa butter, I'm going to that that today or tomorrow.. thanks so much for getting back to me ! I appreciate it ! 👍😊 (I really thought that to temper cocoa butter it was a very difficult process.. I always wondered HOW you temper such a small bottle ) Thanks for your time and help !!

@@FrostyTheBeerMan Don't over-complicate the tempering process for your chocolate! If you've not done so already, take a look at my videos on how to temper chocolate. You heat it to 45 degrees C and then bring it down to the working temperature by stirring in your 'seeds.' And that's it. Some people have spoken to me about taking the temperature up and down and up again but it's really not necessary - and not the way I've ever been taught (Callebaut, Slattery's....or anyone else, for that matter!!)

@@NenetteChocolates Hi again Nenette ! Thanks for the suggestion, I didn't think of that, I will go and take a look, thank you for that extra info ! I appreciate it ! 🙂

Thank you for watching my video. I'm very pleased you found it helpful. Nenette

It's lovely, chocolate, isn't it

@@NenetteChocolates I actually have not tempered it as of yet but I have events all month and will use some on some cherry cordials 🥰

​@MiaMarie420 that sounds wonderful

You're wonderful!! Thank you so much for watching my video and making me smile. I'm delighted that you're going to have a go at tempering chocolate as a result of what I've shown you. Your chocolates will be amazing. The tempering process takes practice. Just have another go if it doesn't work out to plan. And yes, you can re-use the chocolate too - so if you're not happy with how it tempers, spread it on a sheet of baking parchment, let it set and try again (you can keep doing this). Let me know if you have any questions or need more help - you can reach me at info@nenettechocolates.co.uk

There are both 33% and 40% milk chocolates available from Callbaut. Choose the one you love best 😊

The subject of shelf life is a long and complex one! And you can spend a small fortune on kit or on sending your chocolates away to be tested. Essentially, the fresher the truffles you make, the better. Their flavour and texture and the way they look will change over time. I'd recommend you make a batch and then test it. Taste a truffle every few days and record how you find it - in terms of flavour, look and feel. When you're no longer happy with what you find, then that is your shelf life. All chocolates should be stored somewhere cool and dark. Not the fridge! Keep them somewhere where the temperature doesn't exceed 18°C. I hope that helps!

@@NenetteChocolates what I mean to say is, can I make them two to three weeks ahead of an event? Or should it be closer, say one week?

​@kathykirshner9206 I'd make them a week ahead at the very most and make sure they are stored somewhere cool and dark. No warmer than 12°C and not the fridge. Tell the recipients to eat them quickly - don't keep them for more than a further week and keep to the same storage conditions. Please be aware that this only a rough guide and holds no guarantees about the shelf life of your chocolates. Please refer to my earlier note where I recommend making and testing a batch before you inflict them on other people!! I hope that helps. It is really important to get this right when you are making things for other people for food and hygiene and, if you make commercially, trading standards requirements.

@@NenetteChocolates thank you! They're for my wedding!😊

@@kathykirshner9206 Wow!! You're going to be busy! I completely understand how lovely it will be for you to make the chocolates for your wedding. Let me know if you run out of time and would like me to make them for you.

Thank you for watching my video. And in answer to your question, I think so, yes! This is because if you microwave your chocolate to melt it, the material of the bowl you use becomes important too. Glass and ceramic bowls retain heat in the microwave. Plastic doesn't. It's therefore easier to manage how your chocolate behaves in a plastic bowl. In glass or ceramic, the chocolate will be reacting to the residual heat in the bowl itself, too, which makes it hard for you to temper the chocolate. Plastic bowls are also much cheaper to buy and last just as well as glass and ceramic ones. I hope that helps . Nenette

You're so welcome! Thank you for watching. Nenette

Hello. And thank you for watching my video. And yes, alcohol extends the shelf life of your truffles. But you need to use one with a high i.e 60% + alcohol content. Shelf life can be a complex subject! For a quick fix, I'd recommend that you make a trial batch, store it in conditions you think would be typical and then test for flavour and what the truffle looks like over time. Record your findings over a number of weeks. As soon as you think the flavour and look and feel changes where you no longer like the truffles, then that is your shelf life. Of course look out for mould too - there's nothing worse! I hope that helps. Nenette

I'm afraid this is not something I have experience of. My background as a chocolatier via chartered accountancy means I have missed out on advanced patisserie training. Can I suggest you have a go and let us all know how it turns out?

Thank you!!

Thank you for watching my new contribution! No, you're not missing anything. I'll add this really good point to a future video. While you're waiting for your temper test to set, the rest of your chocolate will be cooling and setting too! So you will need to gently heat the contents of your bowl, stirring the chocolate as you go, to keep it at its working temperature. It's a bit of a juggling act. Invest in an infrared temperature guage as this will help take the guesswork away. I hope that helps . Nenette

Thank you so much for watching my latest video. And I'm overjoyed to know that you're persevering regardless of ambient temperature challenges! I think I understand your question. I find that the nearer you get to the working temperature, the harder it is to get the seeds to melt. Especially at around 31 degrees C. There is an element of luck involved at this level of detail! If you're struggling to get those last seeds to melt, I suggest you apply a little warm air with the help of your hot air gun (hairdryer?!) to gently pick up the temperature by a degree or so only so to enable you to persuade those last seeds to melt. Don't overdo the heat, or you'll have to start all over again.... I hope that helps. Let me know if I've missed the point! Nenette

@@NenetteChocolates Nono, you answered me perfectly, thank you! 😊 I will raise a temperature of the chocolate a little bit by using a hairdryer and see if this will give the little bits chance to melt properly. I might invest in the hot air gun in the future though.

​@kikitauer it took me several years before I upgraded from Babyliss to Black and Decker!! Hairdryers are just as good.

I'm so pleased it worked!

Yes, absolutely. I'm pleased the video was helpful for you. Thank you for your question too - I'm about to publish further 'episodes' to address questions just like yours that people have asked. Always good to know if I can help further. Nenette

Don't tar us all with the same brush! 'Brit' for we're not al the same...I hope you got what you needed from my video even if I took too long :)

You're welcome!! I'm so pleased this worked for you. And matcha ganache sounds exciting too. Nenette

@@NenetteChocolates I’m forever your debt miss Nenette ❤️ it’s for my mothers birthday cake ☺️ white chocolate matcha ganache I recommend it if you like the taste of matcha ❤️

​@@isychia4947it sounds excellent. And happy birthday to your mum too

I'm pleased to have been of help! Nenette

Hi Jeff. How very frustrating for you. Let's take a look and see if we can resolve this. First of all, can I check the quantities of ingredients you're using. The ratio I use is 125g chocolate and 75ml of cream. This is generally enough to make around 20 truffles. Next, and sorry if I'm repeating myself, shall we walk through the steps: first heat the chocolate and, separately, the cream gently so that they cream is around 35 degrees C and the chocolate is just melted. Then add the cream to the chocolate - little by little. Don't pour it all in at once. At first the chocolate will 'seize' as it hates being mixed with liquid! Just keep adding the cream a little at a time and the mixture will soften, look a little 'greasy' and then it should all come together with a glossy, shiny ganache. If, at this stage - perhaps because the measurements at the start might have been a little off - the ganache isn't glossy, then you can either go in with your electric whisk or, simply add a little more cream. The mix shouldn't be grainy. Still having problems - then drop me an email on info@nenettechocolates.co.uk and we can arrange a call or something. Nenette

One of my favourites too 😊

Honestly - I really do add the cream little by little!! And it really does the trick. They it!

Yes - I use professional chocolatiers' polycarbonate moulds. If you'd like to know more about how I use these, then take a look at my other videos too - specifically how to make chocolate truffles. Thank you for your feedback - I'm pleased I am able to help you.

@@NenetteChocolates thanks so much - just subscribed

Thank you so much for your kind words. I'm very pleased my tempering demonstration works for you. 😊

You're welcome

take a look at my other videos - you will see that I do just hat you're looking for :)

My pleasure - I hope my video helped

Hello. Thank you for getting in touch. This sounds really strange and I'm afraid it's not a problem I've encountered before. Except where I have inadvertently tried to temper chocolate that has gone beyond it's BBE date. White chocolate can be trickier than milk or dark to temper because it burns more easily than the others (that is, if you're melting it in a microwave oven). I therefore take the melting process at a slower pace. W2 should be fairly user-friendly and I'm very sorry but I am not able to suggest anything to address your particular problem. Just be certain that you have melted the chocolate fully (to 40-45 degrees C) and then tempered it down to a working temperature of 30 degrees C. If you are working with the chocolate i.e. making truffle shells and otherwise having a bowl of the tempered chocolate hanging around, so to speak, make sure that you are keeping on top of its temperature all the time and not letting it cool down. Check the temper before you use it initially and then make sure the temperature remains at 30 degrees as you work with the chocolate (use a hot air gun to blow warm air into the chocolate as you stir it) and that way, it shouldn't thicken. Also, if you're working in cool ambient temperature, this cooling and thickening will happen faster than otherwise. So just be aware of your working environment too. I hope this helps. Nenette

This was really helpful.. Thank you chef❤ Which white chocolate you would suggest to use specially for bonbons. As I am from India temperature is little on the warmer side so should I store white chocolate in refrigerator because I dont why i have been facing same issue all the time. I have been melting it at 20-30 sec intervals still it feels like burnt and thick in first 30 secs itself

Ah. This might explain things a little. Don't put your chocolate in the fridge as you'll then get a completely different problem called a sugar bloom. I'm not familiar with it but I'd recommend you investigate something called 'compound chocolate' which is formulated for warmer ambient temperatures. I'm sorry I can't be of more help with this.