Great job chef, I like your smile, you show that you are enjoying your job and you are showing confidence and you are contagious with so much energy and enthusiasm !
What is the reason Valrhona dark chocolate melts to so high temperature 55 - 58*C? I'm trying to change to Valrhona but I need know the difference for to adjust temperatures in the machine. Thanks if somebody takes the time and effort to answer me.
Thank you. I’ve been eating Valrhona Guanaja for over 20 years. Your seeding method seemed to work for me. However, I’m trying to obtain a consistency like the Valrhona foil wrapped squares. They just melt in your mouth. I made thin squares, but the consistency is not as melt in your mouth. Is there a difference in the Valrhona squares? Or did the tempering not work for me? Also, living in high humidity, what is the best way to cool and store the finished chocolate? Even though I live in and A/C space the humidity is still relatively high. Refrigerator? Refrigerated wine cellar?
Hello Rich. Thank you for your email. We can confirm that there is no difference between the squares and tempering the couvertures. They are the same products, so we guess it's really about the way you temper the chocolate. We hope this helps!
Noah Everett yes, that’s right. You can put the chocolate in the microwave just for a few seconds to maintain the chocolate in the working temperature.
Great job chef, I like your smile, you show that you are enjoying your job and you are showing confidence and you are contagious with so much energy and enthusiasm !
Such a great tutorial Chef!
Fantastic! Great method,Great teacher 😊👍🏻
You are my best teacher 😍😍
Niceee work chef sab
Really, I loved this tutorial very much .Thanks alot 😍😍😍
Thanks!!! this is very useful
clear and perfect instruction....good job...tq
Lovely chocolate
Wooow fantastic your recipes thank you so much 💖
What is the reason Valrhona dark chocolate melts to so high temperature 55 - 58*C? I'm trying to change to Valrhona but I need know the difference for to adjust temperatures in the machine. Thanks if somebody takes the time and effort to answer me.
No words
Just perfect
Nice😋
Are the Inspiration chocolates categorised as milk chocolates for tempering purposes
I would consider them as white...
Nice ma’am
Chocolate Temper Why do you use a thermometer in Ben Marie? And in the microwave not
Technique two is way past my pay grade. But I am working on it. Thanks!
Thank you. I’ve been eating Valrhona Guanaja for over 20 years. Your seeding method seemed to work for me. However, I’m trying to obtain a consistency like the Valrhona foil wrapped squares. They just melt in your mouth. I made thin squares, but the consistency is not as melt in your mouth. Is there a difference in the Valrhona squares? Or did the tempering not work for me?
Also, living in high humidity, what is the best way to cool and store the finished chocolate? Even though I live in and A/C space the humidity is still relatively high. Refrigerator? Refrigerated wine cellar?
Hello Rich. Thank you for your email. We can confirm that there is no difference between the squares and tempering the couvertures. They are the same products, so we guess it's really about the way you temper the chocolate. We hope this helps!
wow
merciii شكرا
I like what you doing to kee
I learned from chef Kaushik Chowdhury
1:47 what do they mean by ‘working temperature’ does that mean I can only use the chocolate when it’s 88-90°F?
Noah Everett yes, that’s right. You can put the chocolate in the microwave just for a few seconds to maintain the chocolate in the working temperature.
There Is a mistake in the chocolate table: 84 F are 29 Celsius not 39 for White chocolate
4:21. White chocolate working temperature u wrote 28/39. Instead of 28/29. Thanks
Does anyone know if Sarah has an Instagram account please? I can not find her... Thank you
Hi Karina, Sarah's Instagram is @Sarahkosc. We, @ValrhonaUSA regularly post her recipes!
my english bad :(
I just start my page you should check it out
Niceee work chef sab