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
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?
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?
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?
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.
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.
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.
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.
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.
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.
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!
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.
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!
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?
That's a great insight . Thank you John !
Best video out of so many! Thank you
Wow, thanks!
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?
That was awesome! Thank you!
You are so welcome!
That's super helpful. Thanks for taking the time to do these videos!
Hi! This is a great chemistry lesson that I am going to have my 10yo watch to understand tempering and patience!
Excellent!
That music tho👌
I enjoy so much your videos. Thanks for shairing your knowledge.
YOUR A GREAT TEACHER WE APPRECIATE!!!!!
love the music used! Great videos.
Thank you for your great videos!
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
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.
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.
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.
Beautiful! Thank you so much...it makes complete sense now.
This is a great video, John.
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.
Phenomenal! Thank you!
Thanks sir very well this video
You had me at poly-morphing! Lol
Thank you for a great video.
This is so 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!
thank you master !
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
thank you
Thanks 😀👍
Love your honest lies!
you are great!
That’s helpful
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.
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.
I appologize.
No need at but thank you. It really was a good question.
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.