Im so excited that I learned how to temper chocolate in the microwave! I'm never going to do it any other way again! If you're skimming this video, just remember that you have to use REAL chocolate with cocoa butter in it for this to work and to never let your chocolate get above 90ºF :-D
@@samename6479I don't mean to jump in here but I googled spatula with thermometer and got a listing for one here in Canada. They also suggested searching digital spatula (which makes sense... I froze at what to call it) but they were reasonable... about $30 or so and such a brilliant idea
I found one of those (not that particular model) at Sur la Table and put it on my Christmas list a few years ago. My sister gave me one. I just checked the company website and they don't seem to have it anymore.
Thank you so much for explaining so clearly the science behind tempering! Brilliant! I finally understood! I attended a chocolaterie course a year ago and they were never able to make me understand what makes tempering a success or a fail. I failed so many times with the first two methods, I gave up working with tempered chocolate. You opened a whole new world for me! Method #3 worked! Quickly, easily and most importantly, it worked!!! Thank you, thank you, thank you!!!!
This worked perfectly! I made 11 flavors of dark chocolate truffles as Christmas gifts. Every year, the dipped couverture chocolate isn’t right. This year, it’s simply perfect. Oh, and the 11 flavors are all different liqueurs. Amaretto, Frangelico (hazelnut), Grand Marnier (orange), etc.
I am interested in making some for Christmas. It didn't quite go as I hoped last time but am interested in getting better. I was thinking Kahlua and tequila rose. Did you mix your flavors with ganache ?
omg thank you so much for this! i never knew the science behind tempering chocolate. i always wondered why my chocolate covered strawberries always looked dull and it always looked easy to do but i always failed😣 thank youuu❤
This was super helpful. I’ve never known how to temper chocolate and just thought it was something you couldn’t do at home without a bunch of fancy equipment! Thank you so much for your video! I’m going to save it so I’ll have it next time I melt chocolate 🍫
What an absolutely priceless video! Tempering chocolate is a very exacting process and can intimidate the best of Bakers. You explain the tempering process better than I've seen in other videos. Thank you so much for sharing your "Wisdom"! I want to make chocolate ball desserts which requires tempering. I have failed miserably with these with in the past. I will definitely refer back to this vid when making them again. You've inspired me!
@@bingsoob Who does that? That is the weirdest way I’ve ever seen to represent crying. Why not use emojis or text to do so? I don’t think anyone but you would know the pie symbol being used in this fashion haha.
Thank you so much for sharing your knowledge! I love the thorough explanation as well as the examples of tempered chocolate vs. Non tempered chocolate. I also liked that you showed the difference between real chocolate and compound chocolate as well as gave examples of what each could be used for. Thank you again. Your video is much appreciated!
I am FOREVER grateful to you for making this video!! I have been struggling big time with melting ANY form of chocolate. But after watching this tutorial, I think I've learned enough to resolve my issues with chocolate melting. LoL!!! LOVE your videos and beautiful work you do!!! Thank youuu!!!
Hi, question. I am about to start a sort of chocolate apple business, but I am not sure what kind of chocolate would be the best for it. I found 2 brands that I like so far: - Wilton chocolate pro melting wafers. - Choco Maker candy wafers. Both taste really good, but for some reason wilton took 12 hours to harden and the choco Maker turned white . I don't know what I did wrong 🤷♀️. Any sugestions? 🙏
Update: I used your technique in the microwave using the compound chocolate an turned out beautifully 🤗. Now the questions is: should I use compound or real chocolate for my apples? 🤷♀️😬
This is THE single best video I think I have ever seen about tempering chocolate. Thank you SO MUCH for going so in depth both in images and in explanation. Your daughter is absolutely precious!!! The only thing I gotta say is I'm a bit shocked you didn't know about tempering in the microwave!
I have watched so many videos on tempering chocolate and never really got there. However, I just went down to my kitchen and tried your microwave method (now that I fully understand it and why it works) and successfully tempered a batch of chocolate! Thank you, thank you, thank you!
You have NO IDEA how many questions this answered! Just to be sure, I can temper ANY dark chocolate as long as it has cocoa butter in it to use as mold shells right? Making heart shaped bonbons in a polycarbonate mold is going to be a valentine's present for my fiance!
Yes! As long as the chocolate has cocoa butter in it, you can temper it! Check out my heart hot chocolate bombs and breakable chocolate heart tutorials for even more info too. 😁 sugargeekshow.com/recipe/breakable-chocolate-heart-tutorial/
@@SugarGeekShow THANK YOU SO MUCH! I have searched youtube for this info like crazy and you popped up as a suggestion. I'm a new faithful follower! lol
I use compound chocolate all the time with silicone molds, it comes out pretty good. I have infused coco butter into compound chocolate as well. It provides a nice sheen. Thanks for sharing!
I’ve been watching video after video, with no results. You seemed happy so I clicked. You went from the science to background to how to. Great video! I learned something and I feel very confident in attempting this now- thank you!!
My search on TH-cam was to figure out why my chocolate was so dull!!! I had looked at several videos. You really explained it well! Thank you so much!!!❤
Great video! Thank you! Once you've tempered the chocolate, how much time do you have to dip things into it before it starts hardening? Thanks again! Becky
I loved the science in this video! I might well use it in my science class. I already use the recipe for ice cream hard shell to teach emulsion and this is right up the same alley.
Awesome thanks for sharing the microwave method I’ve been using the double boiler method. I did find my spatula with thermometer at my Walmart last year. Your daughter is so adorable.
You have a precious little girl ❣️ thanks for sharing your knowledge of tempering chocolate. I've just started learning and it's definitely not as easy as I was hoping, but still working at it!
Thank you!!! I did my first ever chocolates today, I was able to temper both milk chocolate AND white chocolate successfully first time!! Thanks for this awesome video 😍
Liz - you are an amazing woman - and mother! Avalon is beyond adorable ☺️ I appreciate you sharing your techniques and I have learned so much from you. Your work is truly an inspiration to me. Thank you 🙏🏻
Thank you for this vid! I tried a few other videos for tempering with seeding, all with the same temps for melting and cooling, but they didn't work. Then I tried your video with the seeding method and made sure to put the seeding chocolate in as soon as it cooled up 95 and it worked! I've tried with white chocolate and dark chocolate and it worked for both!
Thanks for the detailed explanation. I bought recently good chocolate and I hat to do something special. Your video provided to clear a lot of questions.
Sugar Geek... THIS Blew my mind! So the microwave technique is to Keep the chocolate Tempered as it is already tempered!! I tried this and it WORKS! Who knew??!
I just loved the way you explained!it was sooo good and sooo easy to understand the science behind tempering.Thank you so much.You are indeed a born teacher and your daughter is awesomely cute:)
Thank you so much for the tutorial! Chocolate has been my nemesis for a while. German chocolate also is softer than American chocolate. The first time I tried to make chocolates they didn't set up at all. I had to keep it in the fridge or have a sticky mess. This information is soooo interesting. Thank you! ❤
Thank You 🙏🏼 I just made some sugar-free dark chocolate dipped raspberries and blackberries. My daughter is allergic to strawberries and her husband is diabetic so winning!
I can’t remember who it was, but some youtuber used tempered chocolate a lot and showed how to do it in a video, but the video didn’t show how to temper it. It just showed what tempering means (like you did early in the video). Thank you for this video!
This is amazing, thank you so much! Also your daughter is adorable :) (Side note - I recommend making sure to give her some treats just for being her, too. I've done a lot of learning about this type of thing and rewarding ONLY for good behavior can lead to a perfectionist complex or feeling like you have to earn love, etc... Psych tangent lol, but wanted to pass that on as it has been helpful to me too!)
This seems to be very helpful 😄 🙏🏻 can't wait to check what I made yesterday and make new chocolate 😄 I have to say, I can't stand melting chocolate in the microwave 😂
I really appreciate this video! My little boys wanted to know why chocolate stays hard sometimes and other times it doesn't, and this video was perfect! They loved seeing your little girl at the end too and of course, the use of legos 😄
i just found you site , i love how you break down the way things need to be done " simple " lol ive joined up .. cant wait fer more recipes ty , raven in vancouver canada
I know this is a really old video, but it’s the best explanation I’ve seen yet! I’m so happy to have found it! Will adding a sweetener like monk fruit or allulose after melting ruin the temper? I have bars that are only cacao and cacao butter since I have to cut out sugar. A bit too dark on its own 😅
Thank you so much for this video! I have two questions, can I heat my chocolate to below the 90 degrees using the water bath method and if so can I do it with a small batch of chocolate, as you did? I am ordering the spatula now! Thank you so much for sharing all of your knowledge with us.
I just found your channel thanks to the youtube algorithm, and it was just what i have been looking for! WIth Christmas just around the corner I'm starting to think about goodies to make. And here you are answering a question I've had for a long time!!! But not only that, you describe the issues clearly and in a way that I can understand. To add to this, you're such a personable, likeable person it made me smile. I love how you bring your delightful charming little daughter into it as a closer. One question, doing what you do, how come you aren't spherical? How do you keep control of your weight since you are surrounded by yummy tempation all the time?
![[Full] 4 ต่อ 4 Celebrity EP.910 | 22 ก.ย. 67 | one31](http://i.ytimg.com/vi/4TR3MVpOiw8/mqdefault.jpg)
Im so excited that I learned how to temper chocolate in the microwave! I'm never going to do it any other way again! If you're skimming this video, just remember that you have to use REAL chocolate with cocoa butter in it for this to work and to never let your chocolate get above 90ºF :-D
Do I order the spatula thermometer online? Amazon?
@@samename6479I don't mean to jump in here but I googled spatula with thermometer and got a listing for one here in Canada. They also suggested searching digital spatula (which makes sense... I froze at what to call it) but they were reasonable... about $30 or so and such a brilliant idea
@@chickapey thanks
@@samename6479 This one works great for me www.amazon.com/gp/product/B073DK268Y
Do you have a good suggestion for silicone or plastic bowls?
Thanks for the video. For those of you that live in 2020 or anywhere else on Earth. 115 F is 46 C, 95 F is 35 C and 79 F is 26 C.
I live in Mars !so now😱
I live in sun .
what is a chocolate 😱😱😱😱😱
Oh cool so in summer here in Australia I can do it all outside without electricity, awesome
@@jillianwebb-sear8803 I use to live in Jamaica. I had to use ice on the counter if I wanted to do anything with chocolate.
my jaw dropped when I saw the spatula with the built in thermometer
Me, too!
Me too!
I did too!! Didn't know it existed! I'll have to find one. 😃 They're on Amazon for about $19 USD.
I found one of those (not that particular model) at Sur la Table and put it on my Christmas list a few years ago. My sister gave me one. I just checked the company website and they don't seem to have it anymore.
I have two of them..they are great. You can remove the thermometer too
This was the best explanation I have found on how to do this! You are a born teacher! Thank you! Your daughter is adorable :)
Ingrid Hendel thank you so much! 💗
Thank you for saying what I was about too ..Your assistant/taste tester is a Doll.
Did I wake up today? -yes
Did I drive to work? -yes
🤔
Did I clock in on time? -yes
I deserve a chocolate star too.
I LOVE THIS
Ahaha!
ABSOLUTELY Wish I could Give you something Chocolate and Yummy Right Now!!!!!!!! HUGS BEAUTIFUL
I agree
I've watched so many temper chocolate videos here on TH-cam but yours is the best and more detailed and the science behind it.
Thank you so much for explaining so clearly the science behind tempering! Brilliant! I finally understood! I attended a chocolaterie course a year ago and they were never able to make me understand what makes tempering a success or a fail. I failed so many times with the first two methods, I gave up working with tempered chocolate. You opened a whole new world for me! Method #3 worked! Quickly, easily and most importantly, it worked!!! Thank you, thank you, thank you!!!!
This worked perfectly! I made 11 flavors of dark chocolate truffles as Christmas gifts. Every year, the dipped couverture chocolate isn’t right. This year, it’s simply perfect. Oh, and the 11 flavors are all different liqueurs. Amaretto, Frangelico (hazelnut), Grand Marnier (orange), etc.
I am interested in making some for Christmas. It didn't quite go as I hoped last time but am interested in getting better. I was thinking Kahlua and tequila rose. Did you mix your flavors with ganache ?
man called me broke 4 different times in one comment
omg thank you so much for this! i never knew the science behind tempering chocolate. i always wondered why my chocolate covered strawberries always looked dull and it always looked easy to do but i always failed😣 thank youuu❤
It's a bit confusing but I tried to explain whats happening without putting you to sleep haha
@@SugarGeekShow hahha oh no! you coudnt have explained it any better! youre the best! thank you again and cheers from canada ❤
@@halohalochan2587 You hated my channel because of my name? why?
@@SugarGeekShow Weird. Your name is what drew me in the first place.😁 I wasn't disappointed. Subscribed. Your daughter is the cutest.
@@halohalochan2587 No, only real chocolate needs to be tempered.
The ending part with your daughter was so wholesome.
This is the most comprehensive and easy-to-understand choc. tempering video I've seen! Thanks for posting. Also, you're daughter's a real sweetie!
jinkcandoit Thanks so much! Glad you liked it 😄
This was super helpful. I’ve never known how to temper chocolate and just thought it was something you couldn’t do at home without a bunch of fancy equipment! Thank you so much for your video! I’m going to save it so I’ll have it next time I melt chocolate 🍫
What an absolutely priceless video! Tempering chocolate is a very exacting process and can intimidate the best of Bakers. You explain the tempering process better than I've seen in other videos. Thank you so much for sharing your "Wisdom"! I want to make chocolate ball desserts which requires tempering. I have failed miserably with these with in the past. I will definitely refer back to this vid when making them again. You've inspired me!
Claire of Bon Appétit needs to watch this.
CFTBATK is an angel
Why
I was thinking that the second I read the title 😅
Agreed
DEADDDD came here after watching
You're a genius! I finally understand tempering chocolate!!!
Your daughter melted my heart ㅠ ㅠ I need to temper it back!
That's a great pun 😂👍
I don’t get why the pie 3.14... symbol is used lol.
@@anti-ethniccleansing465 to represent crying
@@bingsoob
Who does that? That is the weirdest way I’ve ever seen to represent crying. Why not use emojis or text to do so? I don’t think anyone but you would know the pie symbol being used in this fashion haha.
@@anti-ethniccleansing465 idk don't shoot the messenger
You explained these methods so well. I’ve always been scared to try to temper chocolate. Will definitely try it this weekend! Thank you!!!
Thank you so much for sharing your knowledge! I love the thorough explanation as well as the examples of tempered chocolate vs. Non tempered chocolate. I also liked that you showed the difference between real chocolate and compound chocolate as well as gave examples of what each could be used for. Thank you again. Your video is much appreciated!
I am FOREVER grateful to you for making this video!! I have been struggling big time with melting ANY form of chocolate. But after watching this tutorial, I think I've learned enough to resolve my issues with chocolate melting. LoL!!! LOVE your videos and beautiful work you do!!! Thank youuu!!!
Thank you so much for watching! I’m so glad I could be of help 🥰 It makes me so happy to read this!
Freaking amazing explanation!!! I have no trouble tempering my chocolate but I have never considered the magic behind it.
So glad you liked it!! Thanks
I have wasted so much chocolate melting it not knowing about tempering. Thank you so so much for this advice! ❤️
Wow learned something new thank you! So excited to go make my Dubai chocolate now 🥰
This is the best explanation I've come across... thank you! Love that Miss A made an appearance... what a doll!
Can we reheat the fat bloom chocolate and make another chocholate mold?
THANK YOU!!!! I finally tempered chocolate after MANY fails. This was so awesome and easy to follow. Many thanks! 🙏🏾
Hi, question.
I am about to start a sort of chocolate apple business, but I am not sure what kind of chocolate would be the best for it.
I found 2 brands that I like so far:
- Wilton chocolate pro melting wafers.
- Choco Maker candy wafers.
Both taste really good, but for some reason wilton took 12 hours to harden and the choco Maker turned white . I don't know what I did wrong 🤷♀️.
Any sugestions? 🙏
Update: I used your technique in the microwave using the compound chocolate an turned out beautifully 🤗. Now the questions is: should I use compound or real chocolate for my apples? 🤷♀️😬
i think compound
I think compound.
@@VeroViOficial ^
This is THE single best video I think I have ever seen about tempering chocolate. Thank you SO MUCH for going so in depth both in images and in explanation. Your daughter is absolutely precious!!! The only thing I gotta say is I'm a bit shocked you didn't know about tempering in the microwave!
Heather B you learn something new every day!
It worked!! I'm so happy! This microwave method was the easiest I 've ever tried, thank you!! ❤
I have watched so many videos on tempering chocolate and never really got there. However, I just went down to my kitchen and tried your microwave method (now that I fully understand it and why it works) and successfully tempered a batch of chocolate! Thank you, thank you, thank you!
Yay!! That is so awesome!
You're an amazing teacher! I just tempered chocolate for the first time and it felt so easy!
You have NO IDEA how many questions this answered! Just to be sure, I can temper ANY dark chocolate as long as it has cocoa butter in it to use as mold shells right? Making heart shaped bonbons in a polycarbonate mold is going to be a valentine's present for my fiance!
Yes! As long as the chocolate has cocoa butter in it, you can temper it! Check out my heart hot chocolate bombs and breakable chocolate heart tutorials for even more info too. 😁 sugargeekshow.com/recipe/breakable-chocolate-heart-tutorial/
@@SugarGeekShow THANK YOU SO MUCH! I have searched youtube for this info like crazy and you popped up as a suggestion. I'm a new faithful follower! lol
@@SugarGeekShow 😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
I use compound chocolate all the time with silicone molds, it comes out pretty good. I have infused coco butter into compound chocolate as well. It provides a nice sheen. Thanks for sharing!
I’ve been watching video after video, with no results. You seemed happy so I clicked. You went from the science to background to how to. Great video! I learned something and I feel very confident in attempting this now- thank you!!
Here is an affiliate link to the spatula on amazon: www.amazon.com/dp/B01GE2WZJ6/?ref=exp_sugargeekshow_dp_vv_d
This is the BEST explanation of tempering I have watched! Thank you!!!
That's so cool that you put the times for us to search for certain subjects in your video! Thanks!
My search on TH-cam was to figure out why my chocolate was so dull!!! I had looked at several videos. You really explained it well! Thank you so much!!!❤
Very well explained. Especially about the compound chocolate. Thank u..
I'm so glad I clicked on this video. The idea of tempering chocolate was so intimidating but you made it seem simple. Thank you!
Great video! Thank you! Once you've tempered the chocolate, how much time do you have to dip things into it before it starts hardening? Thanks again!
Becky
I loved the science in this video! I might well use it in my science class. I already use the recipe for ice cream hard shell to teach emulsion and this is right up the same alley.
You're so informative! I love the sciency and geeky way of explaining this. I LOVE science and you give me science teacher vibes. LOVE IT
Thank you!! We sugar geeks love our science! 😄
Awesome thanks for sharing the microwave method I’ve been using the double boiler method. I did find my spatula with thermometer at my Walmart last year. Your daughter is so adorable.
Double broiler gets moisture into the chocolate from the steam. I had to throw so many batches away unfortunately.
Fantastic help! I've always been frustrated by the seeding method. The microwave method! That's the bomb! Thank you!
You have a precious little girl ❣️ thanks for sharing your knowledge of tempering chocolate. I've just started learning and it's definitely not as easy as I was hoping, but still working at it!
Thanks so much Liz, I tried tempering chocolate for the first time and was successful thanks to your great explanation.
I love your approach. I think you have a lovely blend of the science - which facinates me - and the down to earth language.
Cathy Dillon thank you so much! I’m such a food science nerd 😂 glad to know someone appreciates it lol
Thank you!!! I did my first ever chocolates today, I was able to temper both milk chocolate AND white chocolate successfully first time!! Thanks for this awesome video 😍
Tysm, awesome video! Not only do I know how to temper chocolate, I understand how tempering chocolate works.
This is Amazing 🤩 THANK YOU.
Now I understand the science of Tempered Chocolate 🍫
Love your spatula with the thermometer in it! 👍. Can’t wait to watch more of your videos! Subbed! ❤️
Thank you for explaining the science behind what tempering does. That was the part I didn't understand until you explained it
Liz - you are an amazing woman - and mother! Avalon is beyond adorable ☺️ I appreciate you sharing your techniques and I have learned so much from you. Your work is truly an inspiration to me. Thank you 🙏🏻
Exactly what I needed, thank you! I saw a video of this before, but it looked pretty complicated and didn't explain why it was done.
Yay glad this helped!
Thank you for the info. Your daughter is adorable, she deserves more chocolate stars! ⭐️⭐️
Best tempering explanation I've heard. Thanks
I am definitely going to try the microwave method! Thank you so much.
Thank you for this vid! I tried a few other videos for tempering with seeding, all with the same temps for melting and cooling, but they didn't work. Then I tried your video with the seeding method and made sure to put the seeding chocolate in as soon as it cooled up 95 and it worked! I've tried with white chocolate and dark chocolate and it worked for both!
Great video! Showing to my high school baking students
I am so glad I found your channel. .thank you so much❤️ you explained it so well. Rise and shine 🌻
You really knocked this out of the ball park. Thanks for sharing all of this information about chocolate. I need to get one of those spatulas.
Avalon is the highlight of my watching Sugar Geek. Of course I love you too Liz 😚
How well you presented! Thank you!
Thanks for this thorough video on tempering. I had a problem with my chocolate looking dull and not shiny. Now I know why that was happening.
You made me smile, thanks for sharing.
Thanks for the detailed explanation. I bought recently good chocolate and I hat to do something special. Your video provided to clear a lot of questions.
Sugar Geek... THIS Blew my mind! So the microwave technique is to Keep the chocolate Tempered as it is already tempered!! I tried this and it WORKS! Who knew??!
Nice one, followed your microwave method earlier today and it worked a treat! So easy
Very informative, and I love the Duplo visual! Going to show my kids this as we use it for a science lesson/Christmas project. Thank you. :)
Thanks for this; can't wait to try! And your daughter is adorable!
You are my new favourite TH-camr. Amazing video. Love the content, the delivery and the attitude.
I just loved the way you explained!it was sooo good and sooo easy to understand the science behind tempering.Thank you so much.You are indeed a born teacher and your daughter is awesomely cute:)
Thank you for going in to so much detail! I came across your video by chance but I thoroughly enjoyed it.. You got yourself a subscriber! Xx
OMG, first time viewer and now subscriber AND I just bought one of those thermometer/spatulas. How did I ever live without it?
Yay!! Welcome to the sugar geek fam :-D
I watched many videos about this and you explained the best. Love you.
am so addicted to ur channel thank you so much, with you no disappointment
Thanks for explaining how to temper chocolate so clearly.
You know your stuff, kido! Plus you have such a cute personality, I love listening and watching you.
Really interesting tutorial, and Avalon is just as sweet as that tempered chocolate 💕
awww thank you Debbie!
Thank you so much for the tutorial! Chocolate has been my nemesis for a while. German chocolate also is softer than American chocolate. The first time I tried to make chocolates they didn't set up at all. I had to keep it in the fridge or have a sticky mess. This information is soooo interesting. Thank you! ❤
Thank you so much for this vid what a wonderful way to learn tempering
Thank You 🙏🏼
I just made some sugar-free dark chocolate dipped raspberries and blackberries. My daughter is allergic to strawberries and her husband is diabetic so winning!
I can’t remember who it was, but some youtuber used tempered chocolate a lot and showed how to do it in a video, but the video didn’t show how to temper it. It just showed what tempering means (like you did early in the video). Thank you for this video!
This is amazing, thank you so much! Also your daughter is adorable :)
(Side note - I recommend making sure to give her some treats just for being her, too. I've done a lot of learning about this type of thing and rewarding ONLY for good behavior can lead to a perfectionist complex or feeling like you have to earn love, etc... Psych tangent lol, but wanted to pass that on as it has been helpful to me too!)
I just successfully tempered about 35 g chocolate in my microwave inspired by your method!! Thanks!!!!!!
This seems to be very helpful 😄 🙏🏻 can't wait to check what I made yesterday and make new chocolate 😄
I have to say, I can't stand melting chocolate in the microwave 😂
Thank you so much this video just saved my daughter's birthday cake decor. 🎂
I really appreciate this video! My little boys wanted to know why chocolate stays hard sometimes and other times it doesn't, and this video was perfect! They loved seeing your little girl at the end too and of course, the use of legos 😄
You and your daughter are adorable ! Thank you so much for your authentic yet informative advice .
i just found you site , i love how you break down the way things need to be done " simple " lol ive joined up .. cant wait fer more recipes ty , raven in vancouver canada
i like your parenting style. so encouraging.
I know this is a really old video, but it’s the best explanation I’ve seen yet! I’m so happy to have found it! Will adding a sweetener like monk fruit or allulose after melting ruin the temper? I have bars that are only cacao and cacao butter since I have to cut out sugar. A bit too dark on its own 😅
Thank you so much for this video! I have two questions, can I heat my chocolate to below the 90 degrees using the water bath method and if so can I do it with a small batch of chocolate, as you did? I am ordering the spatula now! Thank you so much for sharing all of your knowledge with us.
Thank you for the good explanation.. like it, very helpful
Thank you so much this was the best video for tempering that I've seen
I just found your channel thanks to the youtube algorithm, and it was just what i have been looking for! WIth Christmas just around the corner I'm starting to think about goodies to make. And here you are answering a question I've had for a long time!!! But not only that, you describe the issues clearly and in a way that I can understand. To add to this, you're such a personable, likeable person it made me smile. I love how you bring your delightful charming little daughter into it as a closer. One question, doing what you do, how come you aren't spherical? How do you keep control of your weight since you are surrounded by yummy tempation all the time?
I never knew this and never had success with chocolate coatings. TY
Very informative! Thank you! ♥️
I look forward to making this delicious chocolate
Thank you 😊 Tracey
Excellent education, thank you.