How to temper cocoa butter
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- Опубликовано: 15 янв 2021
- When you want to make shiny bonbons, you need to now how to temper cocoa butter. Without tempering your cocoa butter, you never will get the perfect shine. Cocoa butter can be used untempered. No problem at all, but you will not get the same shine. If you use colored cocoa butter, make sure your saturation is right, if you use dark chocolate. On dark chocolate bonbons, you need either a stronger saturation of the color, or you need to spray with white cocoa butter first. See the difference in this video. Focus is not so much on the design, but on how to use colores right, and how to temper! Have fun.
Thank you for making such a great video! ❤
Thank you so much. You are so kind to tell me that.🫶🙌
you are the best channel regarding bonbons!
Thank you for the explanations. I needed a video like this. 🌷🌹
I love this! Thanks for sharing.
thankyou for explaining, very clear and simple
Good job I like the way you explain things
Keep the good job... Your videos are AMAZING
Thanks very well!!! Excelente. Beautifull. Greetings from Perú. I love You vídeos
Thanks a lot! You really helped me🙏
Thank you so much for sharing this videos
Great video, thank you.
Thank you! How about a Christmas bonbon video. I'll be attempting those this year as Christmas presents. Thank you for all you show us.
Un gran aporte pars los amantes del chocolate.muy inportante lo que entregas como profecional.llevo tres meses estudiando de españa. Maestro chocolatero..gracias por su atencion..exito..
Love your videos :)
Thank you Markus always well explained. I have a question, do you put liquid food coloring in the cocoa butter or powder flakes?
Thank you for making it for simple n u have explained it so well that doesn't need to ask anything left no doughts
Doubts*
Excelente ra
hello Markus ..great video ...one question ...the temperature for cocoa butter to be used with an aerograph? to be sprayed into the molds? thank you very much
Finally a video that is useful 👌👌🙏🙏🙏
Very good information
you are wonderful 🥳🥳🥳
Beautiful ... how big are the bonbons .?.. is there a link for the mould ? TIA
how do you remove the shell from the mold like this? I can't!
What temperature is the chocolate so it doesn’t melt the coco butter?
Tack
Exelente video saludos a todos desde San José del Cabo Baja California Sur México 🇲🇽😁😁
Greetings back ti you🫶
Looks great again Markus! Now you learned me the basics, can you maybe share some bonbon filling recipies maybe? 😃
when u colared the mold u wait between each colar ?? or u do it directly??
Thank you so much your videos are so inspiring! I’m thinking to open a home business which airbrush machine you recommend me to buy it?
Hello. Thank you. If you want to make a business, buy a bigger airgun. You will not have time for details😉
What kind of alcohol to use for cleaning? Any specific?
Thank you for your comprehensive and cool videos!! ❤❤❤ Is there a special type of coloring we should use? Should it be oil based?
Hello. You need to watch my videos. Its all explained😅
Thank you so much for making this video - great information on working with cocoa butter! Really appreciate the demo and all the time & effort it took to make this video. One question - how do you get white cocoa butter? The cocoa butter that I have (it's unrefined raw cocoa butter) is more of a vanilla/ off-white color. Do I need to add a white, fat-soluble food dye or maybe use refined cocoa butter?
@@SweetKitchenSkills thank you so much for this, will be buying some white cocoa butter. Can’t wait, thanks!
Very beautiful 😍 now can you put it back in the mold to fill it then seal it or once you take it out of the mold you can't put it again.please answer me.
@@SweetKitchenSkills thank you very much
Merhaba cam gibi görünmesi için ilk kalıba sürgünuz malzemeyi anlayamadım lütfen cevap verin
Just to be clear... when u spread the cacao butter afterwards... is it just tempered cocoa butter , nothing else ?
Thank you for a great video. Where do you get our mood, please?
@@SweetKitchenSkills Sorry I meant mold.
What do you mean by White cocoa butter
Can i use oil bas food coloring to color the cocoa butter? i new to this and happy i found you
Yes you can
Which colour use in cocobutter????
love the video and great learning, but what kind of alcohol do you use or recommend?
Just cleaning alcohol. Don´t use vodka:)
White is it color or white chocolate?
Thank you so much for your videos. Is there a substitute for alcohol as it is not permitted in the country I am currently residing in?
Thanks for watching. Just dont use the alkohol. But alcohol for cleaning evaporates. So No alcohol left.
Plz tell me color name
Hello from the Bahamas. Chef, we love your youtube channel. What's the best Type of food color to use with Coco Butter, powder or liquid??
Wow. Bahamas. That sounds pretty nice. Well i know people that use liquid colors and they are happy with the results. But right now i stick to powder versions. I use Pavoni and Sugarflair. I prefer not to have some extra liquids in the cocoa butter. Have a nice and sunny day
@@SweetKitchenSkills thank you so much Chef
AGAIN I find your vids! Is the white cocoa butter actually colored white or is it just it's natural color? Thanks for all your help!
@@SweetKitchenSkills Thank you! What brand do you use or do you add the white cocoa powder yourself? I've started making my own (terrible so far) bonbons but I want a white to mix with the other colors! Thank you again!
@@SweetKitchenSkills THANK YOU SO MUCH!!! I Really appreciate it!
Bravooooo
What is the process to maintain the tempered cocoa butter? Also for how much time & on which conditions we can continue working with the tempered cocoa butter?
Hello. Remember i dont have a production of any kind. I do make bonbons at home. If you keep your cocoa butter at 29-30C, f.eks. by using a yoghurt machine, you can keep using the cocoa butter. But you need to stir often to be shure that the cocoa butter seeds and color are mixed properly. You need to re-temper every day.
Hola Markus. Me compré un aerógrafo para probar.pero me dicen que solo es para tintes líquidos. Puedo usarlo con manteca de cacao? Porfavor respóndeme. Gracias
Si tu puedes. Necesitas una boquilla de 0,5-1 mm. Presion de aire de 6-8 bares. Compressor sin aceite. 👍🇩🇪🙌
@@SweetKitchenSkills muchas gracias!
Thanks sir for sharing such wonderful video with explanation but can we teach us how to make colored cocoa butter at home???? Please.... Sir
@@SweetKitchenSkills FIRST OF ALL THANKS FOR YOUR KIND REPLY BUT I WANT TO LEARN HOW DO YOU MAKE OR MAKING PROCESS OF COLORED COCOA BUTTER SIR....
Markus, thank you for yet another wonderful video! I just received my first little bottles of colored cocoa butter but I'm not sure the best way to move forward. The instructions on the bottle say to "warm in increments to 86F/30C, shake well. may need to be retempered." Should I follow your advice and heat to 45-50C, cool to 26-27C then reheat to 28C? Is your method what they are referring to as 're-tempering'? Thank you for guiding me through my first attempt at colored bonbons! I hope my questions haven't become too annoying for you!
Alex
Well. When the cocoabutter is tempered, you only need to melt and dont get above the 30C. Another form for tempering.😉 Remember cocoa butter will allways set. Even when not tempered. You just get extra shine, when tempering and the butter sets faster.
Thank you again for your timely and informative response. I am gaining confidence and knowledge each time I watch your videos and learn from my own mistakes :) is there a way I can share pictures of my progress with you along the way?@@SweetKitchenSkills
@alexuram5984 find me on insta markus_grigo 😉
My cocoa butter is too runny after tempering and any design I make slips down to the bottom. What should I do?
Which alcohol to be used for cleaning? And if we dont want to use alcohol then is there any substitute
Thanks alot
Hi chef
Do you use coco butter silk in chocolate?
No. I use Mycyo sometimes. But i like normal tempering much better.
Thank-you, can I use oil if I have no cocoa butter?
Oil? No. Only cocoa butter.
When we put the white cacao butter , should we let it cool also before pouring the dark chocolate? If so for how much time ????
Hello. And welcome. It seems you havent seen many of my videos, please watch as many as possible. Its all answered in my videos. 🫶
Would it be possible to temper the cocoa butter using a microwave? I use it very succesfully for chocolate. Also would it be possible to very carefully melt only the necessary amount of coloured cocoa butter in the microwave? Or would the tempering be ruined regardless?
Hello. I allways use a microwave😉
@@SweetKitchenSkills Thank you! So my next batch is going to be very colorful 😄
which brand of coco butter so you use? I tried but it didn't work. (I used unrefined organic cocoa butter)
Hello my friend. There Can be many reasons why it did not work. Remember to watch all my videos. It takes time to learn. I use Callebaut or Pavoni🫶😉
Hi chef, i have a question. I tried to tempered my cocoa butter it become firm in 28c?
That is simply not possible. Are you sure you did not mix water inside?
Hi can I use coconut oil instead of cocoa butter? Thank you
@@SweetKitchenSkills Thank you
thanks for the video ❤️
I have a question.
I took a few courses but it feels like they are hiding the secret to getting the maximum shine.
I follow all instructions and my pralines shine but not to the maximum.
What is the secret?
@@SweetKitchenSkills Hi Markus. Thanks for such a wonderful video along with the vital tips to make shiny bonbons. I'm new to the art and science of chocolates. By point 6 you mean using a couverture and add more cocoa butter to it?
@@SweetKitchenSkills Hi thanks for replying. Would a Callebaut work? Other chocolates are way too expensive to work with.
@@SweetKitchenSkills That's great. Thank you for your wonderful videos.
Hi, what coca butter colors brand are using, thank you so much.
Callebaud, is there any other? 😛Please watch the other videos, before you ask questions. Most of the answers are there.😎
@@SweetKitchenSkills thank you
👍
What is the ratio of cocoa butter to the powder color of chocolate?
@@SweetKitchenSkills thank you very much
Hi,can i use coconut oil instead cocoa butter ?
No you cant.
I can’t get a glossy shell, when I did it with a brush it worked, but now I bought an airbrush, a 0.8 nozzle, and the paint remains on the form, I don’t understand what’s wrong
That is because your mold and/ or the chocolate is too cold, when making the shell. If the mold is too cold (with the colores inside) when you fill in the chocolate, the chocolate sets to fast and will not Connect with the cocoa butter. Make also sure the the chocolate is very liquid. Ad 10% cocoa butter. I have explained that in other videos. Watch them😉
@@SweetKitchenSkills Thanks a lot! I realized my mistakes
What happens to the butter which is left over? Can it be reused? How?
Are you sirious? Please watch my other videos.
Hello Marcus! what is the percentage of powder to cocoa butter?
Watch my video on how to make colored cocoa butter. Dont ask me anything, before you watched all my videos. Thats why i make them
@@SweetKitchenSkills Thank you
How are fillings made?
Check my video with fillings😃
Which brand food color u used
Pavonis:)
👍 👍
Sir wow . Deco. Mob? My question🙋 my mobsir
And how will come shining in bonbons
Please. Watch my other videos.
What kind of alcohol do you clean with?
Hello. I use pure alcohol for cleaning!
Vauuuuu hokeyyyyy tenküüüü
What kind of alcohol dp you mean pleasewhen you wipe insode the molds?
en.m.wikipedia.org/wiki/Rubbing_alcohol
@@SweetKitchenSkills oh i thought it would be alcoholic drink? 😅
@@SweetKitchenSkills thank you
I tried but couldn´t combine the color with the cocoa butter, it wouldnñt mix. The color stayed in lumps in the melted cocoa butter. What am I doing wrong?
Are you using oil based coloring or just food coloring (water based)? Since chocolate and cocoa cocoa butter are oil based, regular food coloring won't work.
You need to use fat soluble color. Very important😉
Why does my chocolate stuck on my mold? Please help thank you
Eso me pasa a mí también No me sale estoy triste 😞 en que estoy fallando?
@@palued320 la temperatura ambiente, la temperatura del molde deberia estar entre los 21-22 grados C y el chocolate precristslizado a 28-30. Espero te sea útil. 😊
@@NanPetitfour gracias!
There can be many reasons. Wrong tempering is the biggest issue. Watch my video on tempering😄
can I use a microwave?
To do what? Melt? Of course:)
👍❤️👍
How to make colours
Hello. Buy Pavoni premixed cocoa butter.
Thank you
Chef, my melted chocolate doesn’t flow like yours. What’s your Secret??
Add extra cocoa butter. And watch all my videos. 😎
Good night Chef, in all of your videos you have this amazing flowing Fountain of chocolate. Is that Chocolate ganache that you use for your bonbon shells??
Thank you for your great tips and advice.❤️. What do you do with a leftover coloured cocoa butter? If you use it for future bonbons, do you temper it again? Or just warm it up?
You allways need to retemper😀
Thank you very much for your reply. It's very kind of you to answer your followers's questions.😊 Wishing you a continuous success.😉
@@bordeauxflower of course i answer😀. Thank you. Have a nice day.