Thanks, John! It makes so much sense and I LOVE the tutorial aspect of your video. Fantastic camera work. You make it look so easy! Hope to give it a try soon.
You need to make note of the fluidity of the chocolate. Most couvertures have a fluidity rating using drops. If it’s two drops or less, it’s formulated for fillings and not necessarily for dipping, shelling, or enrobing. Best to use a 3-4 drop couverture for dipping/enrobing. The more drops, the more cocoa butter and the higher the fluidity. Also, make sure you’re actually using couverture.
@@aromachocolates Yes, it's real couverture. I have been using the Callebaut 811. I understand adding cocoa butter may help, but I wouldn't think that would be necessary.
Thanks John!
Thanks, John! It makes so much sense and I LOVE the tutorial aspect of your video. Fantastic camera work. You make it look so easy! Hope to give it a try soon.
You’re welcome!
Let me know how you do!
Lily Gilmore here, John, THANK YOU for sharing this awesome video. Perfection at it's finest.
You’re welcome! Glad you enjoyed it.
Excellent tutorial. Thank you!
Glad it was helpful!
Ty John . Would like to know where you get those colored sheets from ?
You can get them from ChefRubber.com
I am curious as to how your chocolate is so fluid. I have been hand dipping for a years but my tempered couverture is much thicker, even at 91-92° F
You need to make note of the fluidity of the chocolate. Most couvertures have a fluidity rating using drops. If it’s two drops or less, it’s formulated for fillings and not necessarily for dipping, shelling, or enrobing. Best to use a 3-4 drop couverture for dipping/enrobing. The more drops, the more cocoa butter and the higher the fluidity.
Also, make sure you’re actually using couverture.
@@aromachocolates Yes, it's real couverture. I have been using the Callebaut 811. I understand adding cocoa butter may help, but I wouldn't think that would be necessary.
How do I temper chocolate?
I’ll be doing a video on that some time in the near future.