How to SIMPLY Temper Chocolate | And How to Correct Any Tempering Issues
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- Опубликовано: 13 янв 2021
- Following on from my ever so popular videos on tempering chocolate, I wanted to share with you just how simple tempering chocolate can be, and also how to correct any issues you may have.
Please do subscribe to my channel to be kept up to date with all of my chocolate demonstrations and tutorials.
www.nenettechocolates.co.uk
I have not had consistently good luck with tempering regardless of the many methods that I try. The one question that I am continuously left with in all tutorials is when we are waiting to check to see if it is tempered by checking if it has set up properly we have now potentially our bowl of chocolate that is not perfectly “still in temper “. So how long does it stay in temper while dipping etc, how can we be sure ? So that half of the chocolates aren’t streaky or soft? And what to do if the chocolate is not , then what? Do we heat up what’s in the bowl and add seed or/ and do we keep it in a pan of warm water? It is such a process I am trying to become confidently consistent. Thank you.
Wow, you are indeed very far away. Having retired, I wanted to supplement my pension and like to keep busy so hoping to market home made products. What is the cost of the course please?
I loved this video. I've been trying to do chocolate Bombs and liquir chocolate bombs, and was getting fustrated what all the glossy prettiness getting ruined with my prints. I tried other tempering videos but they never worked. Glad you explaied it thourally and whent through the whole process.
Very clear. Thanks.
Hi, I really didn’t get something, I overheated my chocolate, I mixed dark chocolate’s temperature with milk chocolate’s temperature. Now I ruined my milk chocolate and I don’t know how to fix it. I heated till 117F (47C) and I don’t know how to fix it 😭 Please help
I can temper it fine and it dries nicely, but then when the chocolate needs to be melted again it ends up gray when it dries
I really need some help but Your website does not seem to be working.
I subscribed too! nice video, clear and excelent explanation, i see you have big chocolate eggs, i'm very curious what you fill them with, is there a cream based filling, cause normal ganache is to heavy for that bite size.
Would putting it in a different bowl not reduce the temperature? Or do you always need to add more chocolate?
Hi Nennette, I continue to struggle to temper my chocolate and appreciate your videos. Recent batches seem to have tempered well and have contracted nicely in the mold but still have extensive blooming. My thermometer is very slow acting so the chocolate may have been a couple of degrees too warm?? Why is cooling in the mold not the same as cooling in the bowl?? Also, I see many videos where the presenter uses a hairdryer to warm the mass a little. I assume the microwave for, say, 5 seconds, would also work??
The best explanation I found on RUclips, thank you 🙏
Excellent information well done 👍
Hi Nenette! I love your tutorials! I struggled with tempering but I am starting to get the hang of it. I have Callebaut 811, 823 and W2. I really want to try the Power 41, but I can’t seem to find it in the states. When I do a search all that comes up is the 823 recipe. Another question I have is about Mycryo. I had bought a 0.6kg container of it to help temper last year. Needless to say it didn’t work. I am sure it was an error on my part. I would love to see a demo on how to use it correctly, if you wouldn’t mind. I just wanted to tell you that you’re a pleasure to watch and I have learned so much from you! Thank you 😊
Great demo
Awesome I've been making chocolate with coco butter and coco powder and noticed the white color on top of the candies this will help I beleive
Thank you 🙏
Thank you very much. I learn a lot. Ho well. From asouth Africa
Thank you so much for your tutorials. Recently, I switched from tabling to seeding. All the while I thought that after I melt the chocolate and added the seeds, I needed to bring down the chocolate down to its cooling temp then bring it back up to working temp. This mistakes was so fatal that my molded chocolate didn't release.
Thanks very much for the upload. Also your replies are so sweet and comprehensive ♥️♥️. I’ve got a question , can I mix dark the chocolate with solid coco butter??
Wonderful Video!!