This is my happy place 🥰🥰🥰🥰 One thing I have learned with tempering chocolate is that it takes patience and time…lots of time !!!😂 I use the microwave method only because I find I have success with it. I’m not sure I would venture tempering chocolate on my quartz countertop because I’m pretty sure it would become a hot mess (me included) 🤣 I bought a Mol d’Art melting tank…can’t say I’m having success with it. Once again, I could use your help 🙋🏻♀️😉 Thank’s for the awesome tips ❤
Hi Steve, one of my pastry instructors told me that the table method was the best. Does it matter how you get chocolate in temper? It seems like if it’s in temper the end product is the same regardless of the method used. Loving the videos. Would love some longer form technical videos too.
The table method is great. whatever you feel comfortable doing, there is no wrong way however you decide to get the chocolate in temper. At the end of the day chocolate in temper no matter how you get it there, it's in temper. thanks for watching.
Hey Steve. In the seeding method that you are using do you add all the remaining 1/3 of chocolate to the first 2/3 or do you only add enough to get the temperature down?
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YAY! it's Christmas baking time, thank you for the tips #SteveHodge.
This is my happy place 🥰🥰🥰🥰 One thing I have learned with tempering chocolate is that it takes patience and time…lots of time !!!😂
I use the microwave method only because I find I have success with it. I’m not sure I would venture tempering chocolate on my quartz countertop because I’m pretty sure it would become a hot mess (me included) 🤣 I bought a Mol d’Art melting tank…can’t say I’m having success with it. Once again, I could use your help 🙋🏻♀️😉
Thank’s for the awesome tips ❤
Hi Steve, one of my pastry instructors told me that the table method was the best. Does it matter how you get chocolate in temper? It seems like if it’s in temper the end product is the same regardless of the method used. Loving the videos. Would love some longer form technical videos too.
The table method is great. whatever you feel comfortable doing, there is no wrong way however you decide to get the chocolate in temper. At the end of the day chocolate in temper no matter how you get it there, it's in temper. thanks for watching.
@@stevessugarshack Thanks Steve!
Hey Steve. In the seeding method that you are using do you add all the remaining 1/3 of chocolate to the first 2/3 or do you only add enough to get the temperature down?
Only a small handful at a time! Keep going until the chocolate is at the correct temperature, your thermometer is your best friend:)
What is the model number of your Inkbird thermometer? Thank you.
I just found you and really like everything you teaching.but I find the music very distracting. Love your tv shows you have as well.
Very hard to hear you over the music. Thank you for the tips
I have my sound all the way up but it's still hard to hear what your saying over the music😢
I would have enjoyed this video if I could hear it. The music is too loud.