everything you need to know about tempering chocolate

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  • เผยแพร่เมื่อ 28 ต.ค. 2021
  • Everything you need to know about tempering chocolate, from the simple science behind the process to my go-to (easiest!) method.
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ความคิดเห็น • 133

  • @cps5698
    @cps5698 9 หลายเดือนก่อน +11

    Wow, so glad I found this video... I feel like I just had a master class on tempering chocolate.

  • @Riverwillow2323
    @Riverwillow2323 5 หลายเดือนก่อน +13

    Thank you so much for making this!! I feel like I have watched hundreds of various chocolate decorating videos but never learned what it actually ment to temper chocolate. I am so glad this showed up on my feed.

    • @ShineeD
      @ShineeD  5 หลายเดือนก่อน +1

      So happy it was helpful! Thank you for your feedback.

  • @SusanRitchie-fb1lf
    @SusanRitchie-fb1lf 6 หลายเดือนก่อน +5

    Loved this instruction. Well done. Now I feel inspired to try… bc I understand the science!

  • @khaoulachraibi5952
    @khaoulachraibi5952 2 ปีที่แล้ว +3

    Thank youuu Shinee for this video 😍

  • @hashishi9
    @hashishi9 ปีที่แล้ว +9

    Thank you for clear and thorough explanation of the tempering process, this really helps me to understand the why and how

  • @esterindahkusumaputr
    @esterindahkusumaputr 13 วันที่ผ่านมา

    OMG, so satisfying ! thanks for sharing!

  • @peter.alixhuebscher1119
    @peter.alixhuebscher1119 10 หลายเดือนก่อน +3

    Wow, thanks for the science class!

  • @lindamichel9587
    @lindamichel9587 8 หลายเดือนก่อน +1

    Excellent !!! Wonderful presentation!

  • @NicksEZPZcooking
    @NicksEZPZcooking 7 หลายเดือนก่อน +1

    Amazing video! Thank you for sharing.

  • @evabaker2256
    @evabaker2256 21 วันที่ผ่านมา

    Thank you for this informative video. Such a huge help

  • @furiousbal
    @furiousbal 6 หลายเดือนก่อน +1

    Great video, thanks!

  • @martinebouwen5403
    @martinebouwen5403 6 หลายเดือนก่อน +2

    I finaly understand a 'little bit' of the science of chocolat, thanks!😛

  • @gerardjones7881
    @gerardjones7881 6 หลายเดือนก่อน +13

    if you melted it to 120 you lost the temper, thats automatic.
    if you melt the choc to no more than 100F very carefully, then lower the temp to 91, its tempered and RTU.
    i'm a european apprenticed chocolatier with 50 yrs experience .
    choc doesn't lose temper just because it melts, it has to go over 100F to become de-emulsified.
    the only trick is melting to the 100f point without overshooting.
    the mistake i see is putting the thermometer in the choc, it should be monitoring the water, the choc cannot melt hotter than the water.,,,but if you don't know the temp of the water? you're shooting in the dark
    melt the choc over 100F WATER and it will not lose temper, theres no need to monitor the choc AT ALL, if its melted its 100 for sure. NOW SLOW STIR THE CHOC OVER COLD TAP WATER AND IT WILL VERY QUICKLY DROP TO 90, a rule of thumb is to add 1 deg if hand dipping because dipping will take heat from the batch, keep the batch on 91f water to maintain.
    try it, you'll find it so much easier and much faster than seeding or tabliering.
    Bottom line, water that is steaming is too hot.

    • @OurCrazyCrew
      @OurCrazyCrew 6 หลายเดือนก่อน

      Do you have to temper chocolate chips? She basically says no in the video, but whenever I make peppermint bark, I use white and dark chocolate chips, and sometimes it is not hard at room temperature when I’m done making it. Do you know what I’m doing wrong? Thanks in advance!

    • @fffuuuiiis2948
      @fffuuuiiis2948 6 หลายเดือนก่อน

      Thank you for this comment. It answered the question I've always had for a long time. Everyone, including my supplier, teaches the tempering process, and not the process to melt couverture chocolate for dipping without breaking the temper. Thank you, thank you, thank you. I'm going to try your warm water/cold water method tomorrow.

    • @lynnjepson8218
      @lynnjepson8218 5 หลายเดือนก่อน +1

      @@OurCrazyCrew I have to read the ingredients listed to make sure they include cocoa butter. if it is not listed, it might be what is wrong? Just a thought

    • @Newcreationinchrist23
      @Newcreationinchrist23 5 หลายเดือนก่อน

      Isn't that what she did near the end of the video with the microwave?

    • @OurCrazyCrew
      @OurCrazyCrew 5 หลายเดือนก่อน

      @@lynnjepson8218 Thank you, I will try that!

  • @hali8649
    @hali8649 9 หลายเดือนก่อน +2

    The best tips ever

  • @temmyd.7382
    @temmyd.7382 3 หลายเดือนก่อน +1

    Finally I got the clear explanation and understanding the science behind it. Thank you so much for your hard work ❤

    • @ShineeD
      @ShineeD  2 หลายเดือนก่อน

      So happy my video was helpful. Thank you for your feedback. It means a lot.

  • @neilpike6758
    @neilpike6758 5 หลายเดือนก่อน +3

    best tempering video yet, thanks.

    • @ShineeD
      @ShineeD  5 หลายเดือนก่อน

      Thank you!!

  • @thetamika-el7282
    @thetamika-el7282 2 หลายเดือนก่อน +2

    Thank you 😊 You taught me well. It's great to know the science behind it.

    • @ShineeD
      @ShineeD  2 หลายเดือนก่อน

      So glad it was helpful. Thank you for your feedback!

  • @sunnysdreamland
    @sunnysdreamland 6 หลายเดือนก่อน +2

    thank you so much!brilliant tips! Really I checked so many videos, those tips you said others may not mention are really the reasons why I ruined my chocolate. I gonna try both ways from your video!

    • @ShineeD
      @ShineeD  6 หลายเดือนก่อน

      I'm so happy my video was helpful to you! Thank you for your feedback!

  • @chamarasenaratne7827
    @chamarasenaratne7827 3 หลายเดือนก่อน +1

    Thank you very much ma'am 😊

  • @keremman1712
    @keremman1712 4 หลายเดือนก่อน +1

    Damn it. What kind of detail is that! Literally everything! Appreciated. Thank you so much

    • @ShineeD
      @ShineeD  3 หลายเดือนก่อน

      Thank you so much!

  • @beYoGick
    @beYoGick ปีที่แล้ว +1

    So cool that You share with us so important things! Thanks!

  • @Cartoonlover135
    @Cartoonlover135 2 ปีที่แล้ว +8

    I didnt know you could prevent breaking store bought temper with the microwave! Thank you!!

    • @ShineeD
      @ShineeD  2 ปีที่แล้ว +2

      Is that cool?! It’s the best once you figure out your microwave. Thanks for watching!

    • @mariasaddique5974
      @mariasaddique5974 วันที่ผ่านมา

      Hey so how do you keep the chocolate from hardening if your using moulds and waiting for the fillings to set before adding top layer of chocolate or dipping strawberries etc ​@ShineeD

  • @EinfachundLecker123
    @EinfachundLecker123 ปีที่แล้ว +1

    Спасибо за полезную информацию 👍🤗

  • @timmerm2044
    @timmerm2044 6 หลายเดือนก่อน +1

    Great! Video!

  • @autumtear702
    @autumtear702 3 หลายเดือนก่อน +1

    WHAT A LOVELY LOVELY LADY AND SO EXPERTLY EASILY TEACHES IN A MANNER i CAN UNDERSTAND..TY SO VERY MUCH

    • @ShineeD
      @ShineeD  3 หลายเดือนก่อน

      Thank you for your kind feedback!!

  • @marthasoria953
    @marthasoria953 24 วันที่ผ่านมา

    I really liked your explanation and the science behind it. I'm confused about something, and I would appreciate your help. You said that all of the chocolate we buy at the grocery store is tempered, so why do we have to temper it? TIA

  • @hannahsworld247
    @hannahsworld247 5 หลายเดือนก่อน +1

    Thank you

  • @MidnyghtGamer4944
    @MidnyghtGamer4944 5 หลายเดือนก่อน +2

    Thank you for this video and also ahowing the temporing using the stove top. So many just do the microwave version and I don't have a microwave.

    • @Lavenderrose73
      @Lavenderrose73 หลายเดือนก่อน

      Neither do I. Now I would just like molds to make cordial cups. I think cherry wine in chocolate cordial cups would just absolutely rock my world!

  • @myveganprovence
    @myveganprovence ปีที่แล้ว +1

    Excellent video. very informative and precise!

  • @user-qv6fr2wj2s
    @user-qv6fr2wj2s 2 หลายเดือนก่อน

    Thank you! So much knowledge in this video 😅. BTW, does that procedure can be applied on Nutella hazelnuts spread? And if not so, what is the method? Tnx in advance (:

  • @fffuuuiiis2948
    @fffuuuiiis2948 6 หลายเดือนก่อน

    Thank you for this video. Excellent instructions and just the right information very well presented.
    I actually always buy my couverture chocolate from a reputable supplier. They even have a video explaining the tempering process, but their presenters babble on so much I couldn't stand it for more than a couple of minutes.
    Question: You seed-temper using the hot steam method, and melt the tempered couverture chocolate using the microwave method. Is it possible to melt the couverture chocolate with steam? It's troublesome to try to dial down the microwave to 45%. Sorry for a question to a 2-year old video.

    • @ShineeD
      @ShineeD  6 หลายเดือนก่อน

      Hi! Yes, you can melt the couverture in a double boiler.

  • @lijishnp2968
    @lijishnp2968 ปีที่แล้ว +1

    Hi, can you tell me how to make a sphere size chocolate

  • @viviennemawhinney3125
    @viviennemawhinney3125 7 หลายเดือนก่อน +2

    Great video and the way you explain the process is to be admired. I was totally absorbed in your tutorial. Just one thing though, when you measure the temperature of the chocolate is in Celsius or Fahrenheit. Thank you

    • @ShineeD
      @ShineeD  7 หลายเดือนก่อน +1

      Thank you so much. I measure in Fehrenheit. I provide Celsius info on my website though.

    • @aprilrolls
      @aprilrolls 5 หลายเดือนก่อน +1

      ​@ArthurArcturusshe's not sugar coating anything she just said she uses Fahrenheit and celcius is on the website 😭

    • @lynnjepson8218
      @lynnjepson8218 5 หลายเดือนก่อน

      @ArthurArcturus now THAT was unkind and unnecessary. Shame on you

  • @adiethammett91
    @adiethammett91 7 หลายเดือนก่อน

    What if the tempered chocolate i put into the fridge after i used this chocolate? It will be ok?

  • @danielapagliaro8025
    @danielapagliaro8025 5 หลายเดือนก่อน

    Thank you for this tutorial. I do struggle when melting choco. This will help greatly. After the chocolate is melted and in the piping bag, how do you keep it melted and at the right temp for the time you are using it?

    • @ShineeD
      @ShineeD  5 หลายเดือนก่อน +1

      Whenever the chocolate starts to harden I pop it back in the microwave for 5-10 seconds at 50% powder. ;)

  • @meysam9
    @meysam9 3 หลายเดือนก่อน +1

    Woow delicious

  • @deepikanathani9931
    @deepikanathani9931 5 หลายเดือนก่อน +1

    U have explained it so beautifully, thanks for such a helpful video..
    But the only thing I cudnt understand was how to adjust microwave temperature at 50%..?

    • @ShineeD
      @ShineeD  5 หลายเดือนก่อน +1

      Every microwave is different. On my microwave, there is a button for "Power Level", and when I click on it, there's an option for 10 levels, so I just click number 5. Hope this helps.

  • @pablosaraviadecodificacion497
    @pablosaraviadecodificacion497 ปีที่แล้ว +1

    Excelente, muchas gracias

  • @alvaroperez1646
    @alvaroperez1646 หลายเดือนก่อน +1

    Can I just slowly melt it and keep it below 90 degrees Fahrenheit?

  • @coczie
    @coczie 8 หลายเดือนก่อน

    is the chocolate from fridge before melting?

  • @user-mc9xm5ye1g
    @user-mc9xm5ye1g 3 หลายเดือนก่อน

    I learned a lot! Thank you... But I'm new at this and have an honest (not snarky) question. What would the reason be, for someone to want to temper chocolate from a bar state, instead of making their own chocolate using Cocao butter, Cocao powder and sugar (and milk powder they want milk)? I actually found this video because I want to learn more about making homemade chocolate myself, but this requires me to understand how to temper it once I get it to the stage where I have combined all of the ingredients together. I'm pretty sure I failed at this today by using a method I got from another video on here, where he used the temperature in Celsius (probably because he was in Australia, I think), and I may have gotten the conversion wrong. The conversion led me to tempering at 140 -- so much warmer than you did yours!!
    I'd love to see you do a video where you make the chocolate from scratch!!! Have you ever done this?

    • @ShineeD
      @ShineeD  3 หลายเดือนก่อน +1

      Hi!! No, I've never made chocolate from scratch. I have no advice.

  • @aishawongaccessories
    @aishawongaccessories 3 หลายเดือนก่อน

    I’m melting a chocolate coin but it’s not pure chocolate so which way does it works ya?

  • @weggy3
    @weggy3 10 หลายเดือนก่อน +2

    great channel ! iv been making sugar free milk chocolate lately with cocoa powder heavy whipping cream and coco butter and swerve sweetener, I never tempered it and it came out creamy texture even though it did have some white bloom edging on final product, I tried the tempering tech mixing it at 86 deg and the chocolate came out waxy and grainy, I cant have sugar so am trying to make a palatable sugar free end product, do you think its possible to achieve this? maybe regular sugar is needed idk

    • @n7s134
      @n7s134 6 หลายเดือนก่อน

      does the cream have water content?. i think milk choc is made with milk powder or whey powder, i think there might be a cream powder. may me you need an anhydrous dairy powder rather than cream

    • @theDuckysaurus
      @theDuckysaurus 5 หลายเดือนก่อน

      Unfortunately you cannot temper your creation because it isn’t actually chocolate. Chocolate needs to be ground down to make it smooth which you can’t replicate with cocoa powder.

    • @lynnjepson8218
      @lynnjepson8218 5 หลายเดือนก่อน

      @@n7s134 you can buy heavy cream powder, I keep it on hand for a lot of baked goods.

    • @weggy3
      @weggy3 5 หลายเดือนก่อน

      I have success with heat and sunflower lethicin and small addition of heavy whipping cream liquid@@n7s134

    • @weggy3
      @weggy3 5 หลายเดือนก่อน

      lecithin rather

  • @arichavarria8615
    @arichavarria8615 10 หลายเดือนก่อน +2

    What’s the chocolate brand did you use or recommend to temper chocolate?

    • @Lavenderrose73
      @Lavenderrose73 หลายเดือนก่อน

      My next door neighbor told me Guitard chocolate chips are good.

  • @franny5295
    @franny5295 ปีที่แล้ว

    Would putting a bowl on a heating pad on low work for this?

    • @barry4967
      @barry4967 ปีที่แล้ว

      Franny: Check the temp. Medium may be very good.

  • @jean-63
    @jean-63 5 หลายเดือนก่อน +1

    Hello, I do my chocolate melting in the microwave and I've just spent an hour trying to find someone to simply tell me what the purpose of adding coconut oil to chocolate when melting it and does this make your chocolate soft with no 'SNAP' to it? Please explain, Thank you.

    • @ShineeD
      @ShineeD  5 หลายเดือนก่อน +1

      It helps to thin out the chocolate so it's easier to work with, especially when you're coating something with the melted chocolate.

    • @jean-63
      @jean-63 5 หลายเดือนก่อน

      Thank you@@ShineeD, But Does it still produce a 'Snap' to the set chocolate? Other videos say the same thing about coconut hardening in cold weather and melting in warm weather, so wouldn't this make your new chocolate candy melt in your hands when holding it?

  • @nailahreddy5924
    @nailahreddy5924 2 ปีที่แล้ว

    Do you do the same for white chocolates?

    • @ShineeD
      @ShineeD  2 ปีที่แล้ว +2

      Same process, different temperatures. Check out the post for the details.

    • @nailahreddy5924
      @nailahreddy5924 2 ปีที่แล้ว

      @@ShineeD thank you 🤗

  • @maksudulislam9501
    @maksudulislam9501 23 วันที่ผ่านมา

    I thought i was watching million subscribers channe, it's unfortunate that you have so liite subscriber. hope you get to million

  • @lowfat_recipes
    @lowfat_recipes 5 หลายเดือนก่อน

    the way she kept saying chocolate made me go make a hot chocolate and drinking it while watching this

  • @pimpusmane
    @pimpusmane 2 หลายเดือนก่อน

    Now I know why the video started itself at 1:30

  • @whollitrolli
    @whollitrolli 4 หลายเดือนก่อน

    5:00

  • @pizzaburger007
    @pizzaburger007 2 หลายเดือนก่อน

    I think that it was steam that was the second thing to avoid it is like she didn’t explain it well enough that I am like was it steam? And I am busy thinking about that that I missed what she said after that and makes it unbearable to continue watching and it was like that at school also.

  • @NG-ui9kp
    @NG-ui9kp 2 ปีที่แล้ว

    Temuujin ah edit hiihku bgnmu

    • @ShineeD
      @ShineeD  2 ปีที่แล้ว +1

      Yasan, medegdej bn uu? Hehe Temuujin suuliin 2 7honogt unjsun yum. Ireh 7honogoos urgeljluuleed edit hiine. ;)

    • @NG-ui9kp
      @NG-ui9kp 2 ปีที่แล้ว

      @@ShineeD Aaan bolomjtoi bl keto cake hiiwel bayrlanashu❤️

  • @wrnrt
    @wrnrt 5 หลายเดือนก่อน +1

    6:50 Please also mention degrees celcius. Most sane countries use celcius and the metric system. 🙂

  • @tracierendell4422
    @tracierendell4422 2 หลายเดือนก่อน +2

    Great info, but so repetitive.

    • @ShineeD
      @ShineeD  2 หลายเดือนก่อน

      Thank you for your feedback.

  • @xxkissmeketutxx
    @xxkissmeketutxx 4 หลายเดือนก่อน +10

    It's summer here in Australia. I wish you didn't wait till nearly 12 minutes in to tell me I've wasted my time here 😒

    • @tatiecardie5025
      @tatiecardie5025 4 หลายเดือนก่อน +11

      Sorry my queen , that this free content wasn’t good enough for you 🤣👏

    • @JustinLodes
      @JustinLodes 4 หลายเดือนก่อน

      I bet you sound so much cuter saying that with your Australian accent 🙂

    • @Literallyarealhuman
      @Literallyarealhuman 2 หลายเดือนก่อน +2

      @@JustinLodes you must be American

    • @AntGeezer
      @AntGeezer 2 หลายเดือนก่อน +3

      How rude…

    • @nca4794
      @nca4794 หลายเดือนก่อน +1

      Water bath, refrigerators, fans... You don't have those in Australia?! Why don't you make a video on how to temper chocolate in a hot climate?😂

  • @hwfranjr
    @hwfranjr 9 หลายเดือนก่อน +1

    Just TOO long😂😂😂😂😂😂😂

  • @albert890
    @albert890 ปีที่แล้ว +31

    The whole world using degrees Celsius and you still insist on degrees Farenheit....This is very bad....I will not like....

    • @catherinewong157
      @catherinewong157 ปีที่แล้ว +38

      Not the whole world. A lot of us home bakers are still using Fahrenheit so I’m glad I don’t have to google what the temperature is in Fahrenheit.

    • @danamiller6049
      @danamiller6049 ปีที่แล้ว

      It's an easy conversion bozo.

    • @barry4967
      @barry4967 ปีที่แล้ว +19

      Alberto: CERTAINLY not the whole world! F is more precise. C is more gross.

    • @hashishi9
      @hashishi9 ปีที่แล้ว

      doesn't really matter when it's really easy to convert, just type fe. "90 F to C" in your preferred search engine and you should have the results, or you propably have a converter in the calculator of your smart phone (if you have one).

    • @Unidad1111
      @Unidad1111 9 หลายเดือนก่อน

      Argue with reality and suffer, only 100% of the time...-loving what is.....Byron Katie, The Work...judge you neighbor, turn it around...

  • @hwfranjr
    @hwfranjr 9 หลายเดือนก่อน +3

    GOOD lord get to The point we Dont need a SCIENCE lesson,lol,TOO long

  • @morningglory4593
    @morningglory4593 3 หลายเดือนก่อน

    Unfortunately I learnt nothing as there was too much of babbling.

  • @raviputcha
    @raviputcha 7 หลายเดือนก่อน +2

    Thanks for the video. Please take a breath, you don't have to talk non stop.

  • @liberaltavares9064
    @liberaltavares9064 4 หลายเดือนก่อน

    Get too the point very boring narrative

  • @carmenzamastil1545
    @carmenzamastil1545 6 หลายเดือนก่อน +1

    Thank you