In short, you slowly bring 75% of the solid chocolate to 115°, remove from heat & stir in the remaining 25% of solid chocolate into the melted 75% until it reaches 95°. Correct? If so, my question is can you maintain the temperature @ circa 95° for purposes of working with it lest it cool & having to repeat the tempering process repeatedly???
Yes, this is how you do the seeding method of tempering. You will only want to add enough chocolate to bring the temperature down, adding too much could cause the chocolate to cool too much.
If you have a gas decl oven, putting it in an oven that is off will usually keep it warm due to the pilot light. Just make sure to keep it off the actual oven floor. Otherwise, you can put it over high heat stove for 3 seconds while stirring when the chocolate starts thickening
I found when doing the seeding method, I like to pour my 98 f to 99 f melted chocolate in a cool, clean bowl. It is a quick but safe way to bring down the temperature. Then I use a heat gun to keep it fluid. You should never bring the chocolate hotter than the proper working temp. Then you have to start all over again
Thank you for a very informative video on tempering chocolate! I am interested in buying a digital stem thermometer like yours. The ones I have viewed on Amazon all say meat thermometer. Can that also be used for chocolate? Thank you!
thank you for the best explanation for tempering chocolate! can we take the chocolate chips from grocery store to temper? and use same rules like you explained?
+Orichminah Zare Chocolate chips which are used for cookies are made to hold their shape during baking and do not melt well. I suggest using a couverture chocolate, just look of the percentage on the label, 54%-70% will work well. Popular brands of chocolate which you can find in the bar form in the baking aisle are Bakers and Ghiradelli.
I am trying to make dark and milk chocolate from Coco powder and cocoa butter. I cant seem to find any good recipes to do so. Can you help or point me into a direction? Thanks.
+Andrea Koop It’s great you are making your own chocolate. Here is a link with a video which shows making chocolate from a kit. You may want to try something like this first to get a feel for making chocolate before exploring recipes on your own. This way you will have something solid to compare too. th-cam.com/video/9vVd2lwi_4w/w-d-xo.html
From what I’ve seen in many other videos, I was under the impression that we can do either. The slab, or adding the unmelted chocolate (seeding).. I didn’t know that both were required for seeding.
Thanks so much. This was very educational. I have to ask, though... I love the cooling down on the marble slab, it's very old school. Is this still relevant? With modern thermometers, can you temper the chocolate within a bowl or do you feel that a marble slab is still the necessary way to go? Rudy
+rudy pospisil Your welcome, I’m happy to hear you enjoyed the video. How you temper your chocolate is really a matter of preference and your work environment as well. I personally prefer seeding as a method of tempering. As with any chocolate tempering it takes a bit of practice and it’s really all about what is comfortable and works for you.
I learned tempering chocolate use cacao liquor, cacao butter and maple syrup for the sweetner. I don't understand most of the video in TH-cam they only chocolate..is it they chocolate already have sweetner in it?
You can hold the tempered chocolate while you are working with it. Be sure to stir the chocolate and check the temperature while you are working. If it starts to cool down on you, it’s ok to warm it a little bit but, warming too much can bring it out of temper. If you can keep the tempered chocolate at a consistent temperature you can hold it for some time.
i have a question. when you go to the craft store and buy the tempered chocolate discs in bags, does your candy still need to be melted at the perfect 93 degrees to be used as the tempered chocolate the bag says it is?
You don’t need to temper those because they are usually compound chocolates and contain cocoa, sweeteners and less expensive fats rather than cocoa butter. True chocolate will contain cocoa butter and this needs to be tempered. I recommend checking the label if you are not sure.
hi..love the details in your explanation. I was wondering, why is there a difference in tempering temperature using seeding method (95degrees) and tabling (91degrees)? also in tabling method, do we always have to reheat to go to 91degrees or can we spread the chocolate during tabling to 91degrees directly?
+jay inka When seeding you will want to let the chocolate cool down a bit, bringing the chocolate to 91 degrees on the marble slab is a good temperature.
I was also wondering why the temperatures are different and why with the seeding method you bring it to 95 and your done but with the slab you bring it to 78 and then go back up? can you just stop at 91 or 95?
Once you have the chocolate tempered and you're working with it, if it starts to cool too much, do you have to re-temper it or can you just reheat and reuse?
+Venus Stewart It’s best to try to keep chocolate in temper, when working with the chocolate after tempering. If the chocolate cools a bit and is still melted it is ok to re-heat the chocolate to the tempered temperature.
Hello! We made dark chocolate using honey as one of the ingredients. But it doesn't stay out of the fridge much longer, it starts to melt within just 10 mins. Does that happen because of Honey? What shall we do to let it stay hard out of fridge? Currently, the temperature at my place is 32° to 36° Celsius. You reply would do a great help to me. Thank you!
It sounds like the honey could be causing the softness with the chocolate when it’s not refrigerated. If you can explore making the chocolate with less honey that may help the chocolate set. Tempering also help chocolate set.
I'm having trouble finding the right type of temperature probe, like the one shown in this demo. Can you please share resource information on this? Thank you in advance.
Any thermometer will work. They even sell them in spoons. I like to use digital thermometer’s the one I used is by Polder and I purchased it at Bed Bath and Beyond. It has been a while so they may not have the same model.
My problem with chocolate is NOT tempering but MAINTAINING the temperature while coating or dipping truffles. Is there any EASY method to follow while tempering chocolate at home? My room temperature is 80 degree F (26 C)
BC99 if your problem is keeping the chocolate thin enough to dip, what I’ve seen is basically just keep the chocolate circulating. The person I worked with had a tempering machine, but just stirring it after each dip or setting it up so it circulates very slowly while your dipping should work. Hope this helps!
When dipping add a degree, each dip in the batch carries away a bit of heat. Keep any tools warm. No draughts. A light bulb over your bowl will maintain heat, keep the batch agitated to even the heat through the batch.
Hi Escoffier Online! I have a question: My chocolate doesn't have cocoa butter. Can I just melt the cocoa butter while tempering the chocolate? If not, what can I do instead? Please give me an advise. Thanks!
Excuse me, I have a question, when I bring out chocolate from mould chocolate stain my hands why? My hands colourd when I touch chocolate . What should I do?
+sxueli88 Yes, chocolate can be re-used. Just watch for signs that the chocolate may have been damaged by heat or have some ganache or something in it from a filling. Although the chocolate will not be suitable for tempering it may be used for other things in the kitchen such as ganache or brownie batter.
I don't think it could work well, for all tempering needs to bring down the temperature lower than that :/. What I use sometimes is to put a clean (very clean) fan near the site where im tempering the chocolate, it helps to lower a ilttle more the temp. BUt you need to be really carefull with flying stuff getting into the chocolate D:
What is the purpose in tempering? Why did you heat the chocolate on the stove ...put it on the slab, move it around and then return to heat? Why not melt chocolate and let it cool down in the pot..to the temperature you like...without adding more chocolate to getvitvto that temperature or putting it on the slab to get it to the temperature only to return it to the stove? Makes no sense.
A simple act of tempering chocolate is smothered with non stop BS, yadadadayadayada. You are making the mistakes that you are telling ppl to avoid. Keeping the bowl wet on the bottom on the stone, not focusing on the process. This is not how NOT to teach, how NOT to make videos.
You left out the main most important part (What kind/brand of chocolate)??? Tooooo much unessary talking!!!! Get to the point!!!! The first 8 min of this video is not necessary.
Andy you have too much time on your hands with all your nasty comments. Every question I have read has unnecessary answers from you! I am here for tips on tempering, not idiotic nonsense. One more thing, pro chef’s are taught celsius and metric no matter what country they live/work. Especially when working with chocolate or pastry. Precision is key!
You talk too long, and show too little. instead of endlessly explaining, just do it while commenting and put relevant temperatures and ratios on screen. Same video could be done in 10 minutes.
Thank you! This is an absolutely useful video on tempering chocolate!
Thank you for giving us a easy way to do it in less than 12 min.
This video has been extremely helpful. Thank you very much!
Happy you enjoyed it!
Very much appreciate all the useful information and your encouraging, confidence-building style of teaching this :)
Best video ever!!! Thank you so much it really cleared my doubts.
Great video , very helpful!
Finally, someone addresses my problem. Most of the video is not like this
In short, you slowly bring 75% of the solid chocolate to 115°, remove from heat & stir in the remaining 25% of solid chocolate into the melted 75% until it reaches 95°. Correct?
If so, my question is can you maintain the temperature @ circa 95° for purposes of working with it lest it cool & having to repeat the tempering process repeatedly???
Yes, this is how you do the seeding method of tempering. You will only want to add enough chocolate to bring the temperature down, adding too much could cause the chocolate to cool too much.
Grazie!
If you have a gas decl oven, putting it in an oven that is off will usually keep it warm due to the pilot light. Just make sure to keep it off the actual oven floor.
Otherwise, you can put it over high heat stove for 3 seconds while stirring when the chocolate starts thickening
I found when doing the seeding method, I like to pour my 98 f to 99 f melted chocolate in a cool, clean bowl. It is a quick but safe way to bring down the temperature. Then I use a heat gun to keep it fluid. You should never bring the chocolate hotter than the proper working temp. Then you have to start all over again
Enjoyed your video very much. While filling molds, if chocolate goes to a lower temperature can I reheat?
Thank you for a very informative video on tempering chocolate! I am interested in buying a digital stem thermometer like yours.
The ones I have viewed on Amazon all say meat thermometer. Can that also be used for chocolate? Thank you!
Thank you Chef
thank you for the best explanation for tempering chocolate! can we take the chocolate chips from grocery store to temper? and use same rules like you explained?
+Orichminah Zare Chocolate chips which are used for cookies are made to hold their shape during baking and do not melt well. I suggest using a couverture chocolate, just look of the percentage on the label, 54%-70% will work well. Popular brands of chocolate which you can find in the bar form in the baking aisle are Bakers and Ghiradelli.
I am trying to make dark and milk chocolate from Coco powder and cocoa butter. I cant seem to find any good recipes to do so. Can you help or point me into a direction?
Thanks.
+Andrea Koop It’s great you are making your own chocolate. Here is a link with a video which shows making chocolate from a kit. You may want to try something like this first to get a feel for making chocolate before exploring recipes on your own. This way you will have something solid to compare too.
th-cam.com/video/9vVd2lwi_4w/w-d-xo.html
if i made my own raw chocolate and let it set, can then: re melt 70% of it to the right temperature then add the remainder as seed chocolate?
From what I’ve seen in many other videos, I was under the impression that we can do either. The slab, or adding the unmelted chocolate (seeding).. I didn’t know that both were required for seeding.
Thanks so much. This was very educational. I have to ask, though... I love the cooling down on the marble slab, it's very old school. Is this still relevant? With modern thermometers, can you temper the chocolate within a bowl or do you feel that a marble slab is still the necessary way to go? Rudy
+rudy pospisil Your welcome, I’m happy to hear you enjoyed the video. How you temper your chocolate is really a matter of preference and your work environment as well. I personally prefer seeding as a method of tempering. As with any chocolate tempering it takes a bit of practice and it’s really all about what is comfortable and works for you.
I learned tempering chocolate use cacao liquor, cacao butter and maple syrup for the sweetner. I don't understand most of the video in TH-cam they only chocolate..is it they chocolate already have sweetner in it?
Can you use cones for designing like making piping for lacy type decorations
+Ali Smith Yes, that will work
do u guys recommend any books ? about this topic
Once it is tempered how long it can be kept in tempered state and how to keep in tempered state.....pl answer
You can hold the tempered chocolate while you are working with it. Be sure to stir the chocolate and check the temperature while you are working. If it starts to cool down on you, it’s ok to warm it a little bit but, warming too much can bring it out of temper. If you can keep the tempered chocolate at a consistent temperature you can hold it for some time.
@@escoffieronline thank you very much.
not much detail here, what about Milk chocolate, White etc? everything changes for those 2 doesnt it? May want to mention things like this.
i have a question. when you go to the craft store and buy the tempered chocolate discs in bags, does your candy still need to be melted at the perfect 93 degrees to be used as the tempered chocolate the bag says it is?
You don’t need to temper those because they are usually compound chocolates and contain cocoa, sweeteners and less expensive fats rather than cocoa butter. True chocolate will contain cocoa butter and this needs to be tempered. I recommend checking the label if you are not sure.
Why you did not use microwave.. Does that mean double boiling is better option?
hi..love the details in your explanation. I was wondering, why is there a difference in tempering temperature using seeding method (95degrees) and tabling (91degrees)?
also in tabling method, do we always have to reheat to go to 91degrees or can we spread the chocolate during tabling to 91degrees directly?
+jay inka When seeding you will want to let the chocolate cool down a bit, bringing the chocolate to 91 degrees on the marble slab is a good temperature.
I was also wondering why the temperatures are different and why with the seeding method you bring it to 95 and your done but with the slab you bring it to 78 and then go back up? can you just stop at 91 or 95?
Can I mould chocolate in ice tray do I need to grease it
Once you have the chocolate tempered and you're working with it, if it starts to cool too much, do you have to re-temper it or can you just reheat and reuse?
+Venus Stewart It’s best to try to keep chocolate in temper, when working with the chocolate after tempering. If the chocolate cools a bit and is still melted it is ok to re-heat the chocolate to the tempered temperature.
Hello!
We made dark chocolate using honey as one of the ingredients. But it doesn't stay out of the fridge much longer, it starts to melt within just 10 mins. Does that happen because of Honey? What shall we do to let it stay hard out of fridge? Currently, the temperature at my place is 32° to 36° Celsius. You reply would do a great help to me. Thank you!
It sounds like the honey could be causing the softness with the chocolate when it’s not refrigerated. If you can explore making the chocolate with less honey that may help the chocolate set. Tempering also help chocolate set.
do you need to temper chocolate every time you work
I'm having trouble finding the right type of temperature probe, like the one shown in this demo. Can you please share resource information on this? Thank you in advance.
Any thermometer will work. They even sell them in spoons. I like to use digital thermometer’s the one I used is by Polder and I purchased it at Bed Bath and Beyond. It has been a while so they may not have the same model.
Thank you so much. I really appreciate the reply.
My problem with chocolate is NOT tempering but MAINTAINING the temperature while coating or dipping truffles. Is there any EASY method to follow while tempering chocolate at home? My room temperature is 80 degree F (26 C)
BC99 if your problem is keeping the chocolate thin enough to dip, what I’ve seen is basically just keep the chocolate circulating. The person I worked with had a tempering machine, but just stirring it after each dip or setting it up so it circulates very slowly while your dipping should work. Hope this helps!
I use my Hair dryer =D.
When dipping add a degree, each dip in the batch carries away a bit of heat. Keep any tools warm. No draughts.
A light bulb over your bowl will maintain heat, keep the batch agitated to even the heat through the batch.
Can I use it as art chocolate
can i use a regular butter for making chocolate
I dont think so..
Hi Escoffier Online! I have a question: My chocolate doesn't have cocoa butter. Can I just melt the cocoa butter while tempering the chocolate? If not, what can I do instead? Please give me an advise. Thanks!
How do you thin chocolate after you temper it and it is still too thick
heat it up, dumbass
I tried to temper the chocolate and take it to the desired temperature too but still my chocolate doesnt set within 3-4 mins..what can be the reason?
You must also check the quality of chocolate....
Excuse me, I have a question, when I bring out chocolate from mould chocolate stain my hands why? My hands colourd when I touch chocolate . What should I do?
clean them moron.
can you use a candy thermometer?
Yes :D
These all temprature in farenhight ?
That is correct.
tempting means
Hi, may i know if the outcome tempered chocolate doesn't turn out perfect, is it possible to re-melt it and re-do?
+sxueli88 Yes, chocolate can be re-used. Just watch for signs that the chocolate may have been damaged by heat or have some ganache or something in it from a filling. Although the chocolate will not be suitable for tempering it may be used for other things in the kitchen such as ganache or brownie batter.
at my country room temperature is 30 degrees can I still do it?
30°C
I don't think it could work well, for all tempering needs to bring down the temperature lower than that :/. What I use sometimes is to put a clean (very clean) fan near the site where im tempering the chocolate, it helps to lower a ilttle more the temp. BUt you need to be really carefull with flying stuff getting into the chocolate D:
K thanks.
Since it's cooler there you will have to work more quickly and maybe reward the chocolate
The perfect milk chocolate recipe and white chocolate?.. anyone? Please help a newbie out.. thanks in advance😁
I once tried to temper on a marble table..it "froze" on it in like 5 seconds and i had to scrub the table for like an hour lol.
You are like,an idiot like.
What is the purpose in tempering? Why did you heat the chocolate on the stove ...put it on the slab, move it around and then return to heat? Why not melt chocolate and let it cool down in the pot..to the temperature you like...without adding more chocolate to getvitvto that temperature or putting it on the slab to get it to the temperature only to return it to the stove? Makes no sense.
Flowers Flowers physics. Changing the crystals structure. Hot/cold .
go away
A simple act of tempering chocolate is smothered with non stop BS, yadadadayadayada. You are making the mistakes that you are telling ppl to avoid. Keeping the bowl wet on the bottom on the stone, not focusing on the process. This is not how NOT to teach, how NOT to make videos.
LESS TALK
You left out the main most important part (What kind/brand of chocolate)??? Tooooo much unessary talking!!!! Get to the point!!!! The first 8 min of this video is not necessary.
If you find any part of this video unnecessary you definitely HAVE NO CLUE to the art of chocolate!!!!!
I don't know anybody who can work in 65-77°C, and I sure as hell can't either.
Oh wait, you just forgot to mention you work with Fahrenheit. Typical.
She's American. They use Fahrenheit.
It's hardly unreasonable of her to not say.
Most countries use celsius. Other people give both temperatures.
Most people know how to use google, but I guess you are to lazy.
idiot
Andy you have too much time on your hands with all your nasty comments. Every question I have read has unnecessary answers from you! I am here for tips on tempering, not idiotic nonsense. One more thing, pro chef’s are taught celsius and metric no matter what country they live/work. Especially when working with chocolate or pastry. Precision is key!
You talk too long, and show too little. instead of endlessly explaining, just do it while commenting and put relevant temperatures and ratios on screen. Same video could be done in 10 minutes.