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LOL!!!! Bam mariches caught me dying!!!😂

Real kitchens don’t have microwave

Can someone clarify something for me, after I have ground my chocolate for a couple of days I tried to temper it straight away using my microwave and thermometer to get precise temps. When I poured it into my moulds it looked all marbled and bloomed. I am going mad trying to temper my chocolates, if I do the seeded method I chop up my untempered chocolate am I using 3/4 of the weight of the untempered to melt and the remaining 1/4 of the untempered to act as the seed? As all my chocolate is untempered I don't have any already tempered chocolate to act as the seed. So... the long and short of it is, is the 1/4 seed untempered that you add to your other 3/4 chocolate???

thanks mate.

He says everyone has a microwave but about 7 years ago ours died and we never replaced it. Having all that extra counter space has been nice but once in a while I do miss having one

Its more matte than glossy tho

I have been trying everywhere to buy marmite chocolate. I will probably make it myself.

Does anyone know what type of bowl was used. What material was it?

I hope your microwave is cleaner than his

I have actually never tried the bowl method. You have to get a thermometer and faff about with buying a glass bowl that doesn't touch the bottom of the pan. And a glass bowl that is tge right size for the pan. And there is enough space for steam to escape from the pan and not get the bowl stuck. I don't use a themometer and the micriwave has done me good, and have had hard chocolate every time. Only gripe i have is that i have to put the bowl back in the microwave to keep it runny enough to coat the desserts i am coating.

Can cheap Aldi/asda own brand chocolate be tempered this way? For kids home projects

So glossy.nice art.🎉

Hi how about the melting machine (professional) like HUANYU please

If using milk chocolate can temper the same way but using the temperature for milk chocolate 113 F? And does the 1/4 amount added back in need to be tempered prior to adding in? I’m confused.

I don’t have the microwave 😢

Best video!!!! Tysm!!!!❤❤❤❤

He took that Bain Marie method personally 😂😂

Please I want the recipe

Please I want the recipe

Triggered, I don't have a microwave.

I don’t have a microwave 😅

Looks delicious, time to get a cocoa tree

LOL😂 I can't believe you are the same person I bought the chocolate course from 😂😂 You're so funny ☺️☺️

does the cherry jam go bad?

I don't like microwave I like ban marry (or how you call it)

I have paid for this course, through NowYou I can't open it because it keeps saying wrong password/ email, I have contacted them several times and they have yet to get in touch. This will definitely stop people buying this course, very bad customer service.

Love this video! I did this method and it was the first time my chocolate tempered perfectly and SO easily! I was able to make 24 chocolate disc decorations in under 10 minutes doing this! Can you PLEASE provide temperatures for white chocolate?? Thank you!

bro, you are the embodiment of Privilege!!! dude, NOT EVERYBODY HAS A MICROWAVE!!!!! the water bath method is superior in EVERY way in all honesty. seriously, there are a MASSIVE amount of people that do not have microwaves.

Finally someone that knows what they are doing! Thank you.

Fool

Hello jack, want to temper chocolate for the first time, the temperatures you mentioned are for milk chocolate or dark chocolate?

nice thug music intro

Kindergarten film?

Love the anger 😆 and the quick tip

Wow! The chocolate inside filling is tempered? And how long did you wait between each layer?

45 degrees Celcius or fahrenheit?

What’s the brand of your template machine?

What brand is the machine?

Thanks for the video - I’ve been roasting beans for a while but I’m not sure how much cocoa butter to add

no darling, not every one has a microwave.

Hi sorry i think i commented before but cant find it just wondering on your moulds where did you buy them from and what size are they ? Great channel keep up the great work 🎉

What size of mould is that and where can you get them many thanks keep up the great work just starting my journey with chocolate

When the chocolate has been tempered and has solidify (excess) do you need to temper again to be able to use it or you just melt it in the microwave and does not need to temper?

Did you blend vodka with your mint? 😂

Why do you use Ghee? Is it for the settling process?

Omg 🎉 my favourite combo. Did you hear up the lemon juice before adding it to the white chocolate?

What an idiot.

how to do it without microwave and without kitchen thermometer?

Fab!

Do ever use ice packs?