How to Temper Couverture Chocolate

Today we are showing you how to temper couverture chocolate with Amanda - this tutorial is perfect for beginners!
Tempering chocolate looks like something mere mortals could never attempt, but Amanda has some useful tips and tricks to make it much less scary.
Amanda is using delicious Veliche Belgian Chocolate Inspiration (milk chocolate) in this video. It is a beautiful couverture chocolate. If you are using Cadbury or Nestle melts, or any other compound chocolate, you can skip this tutorial!
Once the chocolate reached the right temperature and is in a mould, sprinkle with your favourite decoration (can be dried fruits, nuts, sprinkles etc) and leave it at room temperature to fully set. You can put it in the fridge to speed up the process, but don’t leave it in there for more than 10 mins.
Items used:
🍫 Veliche Milk Chocolate Inspiration
🍫 Large Bar Chocolate Mould - 4 Bars
🍫 Sprinks Sprinkles
🍫 Loyal Infrared Thermometer
🍫 Loyal Half Moon Scraper
🍫 Loyal Silicone Spatula
All available on our website:
www.lollipopca...
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Have any questions? Please let us know in the comments! We’d love to help you.
#temperingchocolate #chocolate #howto

[@clove8400]

Thanks! This was exactly what I was looking for!

[@flourwillfly1445]

Amanda is very charismatic :)

[@jamieleonard5512]

Awesome Video! Really educational! Great job Amanda!

[@lollipopcakesupplies]

Thank you Jamie!!

[@akhtaraliansari8447]

Not a proper way of tempering. Check the working temperature. And seeding method what you were using. Better if you can explain the beta crystals agitation process. Thanjs