12 Tempering philosophy
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- เผยแพร่เมื่อ 26 ส.ค. 2024
- Is your Bloomed Chocolate Ruined? Find out!
• Is My Bloomed Chocolat... -~-
The basics of tempering chocolate, along with the Alchemist's philosophy on tempering. When making chocolate, tempering is necessary to make chocolate stable, glossy, and snappy. Plus it tastes better when properly tempered.
The doors behind you look like well tempered giant bars of 75% dark.
Thank you so much. I can’t tell you how much I appreciate the time you took for us. I finally feel like I understand what’s going on with my tempering
You are so welcome!
Excellent video, thank you so much. I finally feel like I understand the reasons for the varying of the temperature. Has greatly demystified the tempering process
I didn't fast forward! I watched it twice. I'm determined to understand the science and philosophy of tempering.
Zappa explains tempering! Brilliant!
Best video out of so many! Thank you
Wow, thanks!
I DID IT!!! I TEMPERED MY CHOCOLATE!! Thank you so much for this I had so much issue with that. Thank you, thank you Thank you :)
I really live for comments like this. I'm thrilled for you and gratified I could play a part in your success.
That's a great insight . Thank you John !
That's super helpful. Thanks for taking the time to do these videos!
That music tho👌
YOUR A GREAT TEACHER WE APPRECIATE!!!!!
Thank you for your great videos!
I enjoy so much your videos. Thanks for shairing your knowledge.
love the music used! Great videos.
That was awesome! Thank you!
You are so welcome!
Beautiful! Thank you so much...it makes complete sense now.
If you swipe with a warm knife set to the"correct"temperature whatever that maybe - would the chocolate still bloom?
Great video - thank you :-) Didn't get the answer on one question though... Can a well tempered chocolate still bloom overnight if the room temperature is too high? And if so, what is that temperature?
This is a great video, John.
Does it make sense to say that when the "scaffolding" is built well, the 3 and 4 don't have room in the chocolate and either become part of the scaffolding or just leave?
Phenomenal! Thank you!
Thank you for a great video.
Do these principles apply to 100% chocolates as well? We get pure chocolate slabs here which don't seem to show signs of bloom (the polygons you showed) but don't have that phase 5 snap either (they are often very hard). Although there is lightening on the inner layers sometimes.
Yes it holds. The lightening is probably bloom. 100% is usually quite hard.
@@HowToMakeChocolateAtHome Thanks for the clarifications.
This is so helpful!!
Thank you for your videos. What i haven't understand is; How technically the types of 2,3,4 crystals are not re-forming while the chocolate is cooling down in the mold? It would be great to understand the science behind the magic. Thank you?
We actually have a video in the works to explain that. In short, the answer is the II, III and IV DO form but V out competes them because there are so many and so overwhelm them.
You had me at poly-morphing! Lol
Hi John, folks...A query about tempering if I may. I have just had what I consider my first success or semi-success at tempering. It is my batch of dark chocolate. I used a method with no seeding, just raised temp to 120 F , mixed in cold water sink in bowl to approx 79F, then reheated in double boiler to about 90F. I then molded and it did indeed harden at room temp. However, it wouldn't fall out of molds about 30 minutes after moldong so after following advice, banged it in the freezer for 10 mins. The condensation did cause it to bloom a little but not too badly. my question is, as I put in chocolate bar molds, should I be more patient and wait a good few hours for it to fully harden or should it be fully hard after a few minutes? It is holding it's shape at room temp, but wondering if it is possible to have a semi-tempered chocolate? Sorry if this sounds a silly question.
Just because your chocolate hardened doesn't mean it tempered. Bloomed chocolate is hard. Because the chocolate didn't come out of the molds I suspect you did not temper most likely because you took it to 90 F. 88 F really should be your limit. And watch out for correlation where there isn't any. 10 minutes in the freezer really isn't enough time to cause condensation. It just bloomed. If you have bloom, then it is bloomed and not tempered. If you don't have bloom, you can indeed have different degrees of temper. Really good semi-success though. Try again and try 88 F.
@@HowToMakeChocolateAtHome Ok, thanks for reply . The bloom came after being in the freezer. Will not give up and shall try again ;-)
Don't mix up correlation with causation. It also bloomed after you went over 88 F. It also bloomed after you put it in a double boiler. Any of those items could be the cause or a mix of them.
Thanks sir very well this video
thank you master !
thank you
Thanks 😀👍
Thank you for this detailed video! I like making milk chocolate with hazelnuts. It seems that when I add hazelnut to just tempered and ready to mold milk chocolate, it disrupts the temper. At which stage would you suggest adding the nuts?
did u find any solution
I have 2 questions :
Why the rest of the cocoa butter "choose" to crystalize in the type five form, once the first five form crystals are added ?
About the scraping leading to blooming , will it happen with a plastic spatula ?( The steel of the blade taking away the heat from chocolate ,followed by crystallization ?).
Rephrase in English.
Love your honest lies!
Hello! The fact that it's not good to disturb the chocolate while it's it's cristalising is very interesting and I noticed the same thing yesterday trying to mold my chocolate while having the mold being on a DIY vibrating plate. I thought it would be good to remove air bubles, and yes it was good for that, but then my chocolate bloomed. So I don't understand why pros use these vibrating tables? th-cam.com/video/TYp8VM2i8LQ/w-d-xo.html And even when they don't use them they shake the mold a lot once the chocolate is in to spread it and remove some bubles. Do you have an answer? Thanks!
The difference is most likely your molding temperature. You can certain move, shake, stir and vibrate chocolate as that is what you do when you temper. The key is to have it at that higher temperature when you are pouring up, before the rapid crystallization really begins. This is why warm your molds to mold temperature (about 88 F) can help as there is not an instant temperature drop that forces fast crystal formation. With no temperature drop you have time to manipulate the chocolate in the mold to level it and remove bubbles.
@@HowToMakeChocolateAtHome Thank you so much for your answer, it's now very clear for me! The crystallization starts actually very quickly, moving my chocolate 10-20 seconds later on one of the mold and I already got bloom on that one. And thank you for all your videos, I can't imagine how many people you helped.
you are great!
That’s helpful
Hello, can you tell me the best method to temper chocolate that has just come out a melanger?
Silk is my favorite method.
th-cam.com/video/gCMQ_ZDC774/w-d-xo.html
Thanks for your reply; is the only way to achieve this is with buying a sansaire?
During the winter months I sell it. And you can propagate your own. shop.chocolatealchemy.com/collections/raw-ingredients/products/cocoa-butter-silk
Thank you!
Do you also have an interest on ormus making?
I don't understand your question.
@@HowToMakeChocolateAtHome oh I'm sorry, the auto correct butchered that word. I edited it now. I meant ormus
I don't really know what you mean still so the answer would be no.
@@HowToMakeChocolateAtHome that's odd, since you so much like alchemy
Now I’m totally confused!
What has you confused? I'm here to answer questions.
i cannot take the chocolate out of mold ;((
Did you temper it? Has it bloomed? Untempered chocolate won't release from a mold very well if at all.
I appologize.
No need at but thank you. It really was a good question.
Why can you not just begin a demonstration of tempering rather than giving a speel about salt!
Because the point of the video is the philosophy of tempering. There are ten of thousands of how too videos out there on tempering. I have found over the years if people understand what is going on and not just going through the magic steps there is a greater chance of troubleshooting problems when they occur. Good question. Thanks.
Neither here nor there... not technical nor layperson understandable... Too many hesitations in speech. No actual, step-by-step process shown or ingredients involved. Just understood the not to scrape or disturb it part. Temperatures told were too ambiguous ‼️
Thanks for the reply. The temperatures were ambiguous 100% on purpose and one of the main things I want you to take away. There are temperature ranges in tempering no matter what you do and grasping the concepts behind that is important for working with different chocolates. I'm glad you got the issue with scraping and not disturbing the chocolate.
bpanther,,,,yer a twat.