THE EASIEST WAY TO TEMPER CHOCOLATE (NOT SCARY!!!)
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- Опубликовано: 16 июн 2022
- So many chefs like to make out that tempering chocolate is this big, scary, complicated thing. In reality, with my simple seeding method, it is a walk in the park.
Method:
- Melt 3/4 of your chocolate to 45c
- Add the remaining 1/4 of your chocolate to your melted chocolate
- Stir continuously for 5-10 minutes, or until it's all melted (if it doesn't all quite melt, that's okay, you can fish the chunks out or put it in the microwave for a few seconds)
- Once you hit 32.5c or below, your chocolate now has a solid temper
- Use it in your creations!
It's really that simple! Is this going to give you the absolute most perfect temper possible? NO! But it will give you a really good, solid temper and allow you to continue making whatever you're making STRESS FREE.
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Thank you so much for your video you are amazing... I hope you make more videos.. Jack and using a small tempering machine will work?
Thank you for an entertaining baking video!
Thank you for watching it!
@@jackralph5457 it just popped up in browse and the thumbnail matched how I feel so, just had to! Lol
@@asugarholicslife thank you! I’m glad I made a good thumbnail for you too :)
BRILLIANT!!!
Finally someone that knows what they are doing! Thank you.
Hello
I always doing this way.
Good to see you you grow up 😀 I followed you from the beginning your journey. This is your company?
Keep going, your are funny 😊 Thanks for the video
Thank you so much! I appreciate you :)
Thanks for sharing this 🙌 I almost always experience that I have crumbs in the chocolate once it reaches the 31-21 degrees. This happens even if I use a blender to fine chop it before adding it to the melted chocolate. Maybe it's because I typically don't work with the same large portions as you do. What can I do? Thanks in advance ;-)
Hello jack, want to temper chocolate for the first time, the temperatures you mentioned are for milk chocolate or dark chocolate?
Love it❤️
Thank you Andy!
1. Chocolate likes water as much as cardboard likes water
2. I use VERY approximate amounts of seed. Is this ok? It seems to temper ok.
3. I add a small amount of the seed chocolate at a time. Seems to me to be easier to stir in.
4. What does the spatula (or whatever it is called) look like if it is NOT in temper
Great video. Keep up the good work and evangelising about how great chocolate can be.
1. Correct
2. Yes that’s okay! You can go above or below 1/4 depending if your chocolate is colder or warmer than 45c
3. That also works well!
4. The chocolate will not become Matt and sheen after 2-3 minutes and it we’ll still look shiny like it’s melted.
Thank you so much for your kind words and watching the video :)
Fab!
I always end up having fat bloom all over the chocolate or sugar bloom.. what is the issue
Love this video! I did this method and it was the first time my chocolate tempered perfectly and SO easily! I was able to make 24 chocolate disc decorations in under 10 minutes doing this! Can you PLEASE provide temperatures for white chocolate?? Thank you!
I was excited to try this as the double boiler is so messy and hot. However, it didn't work for me as my chocolate keeps blooming. It's not too soft, but does have a grainy structure. Not sure if I wasn't using enough chocolate. This is the 2nd microwave method (1st was the 1/2 melt, then stir) and neither worked for me. Use a plastic bowl, not glass and even monitored temp in °C. Not sure what I'm doing wrong. Only needed to temper about 200 - 220 grams of 60% dark chocolate. Bowl was a 2.5 Quart (2.35 L) plastic one. Used a spoon to stir while microwaving up to 45 °C, then a silicone spatula to stir in the seed down to 32 °C. Also used a hair dryer to keep the chocolate at a working temp around 32 °C.
For milk chocolate tempering, the following temperature curve is generally recommended, a little different than what Jack does
Melting: Heat the chocolate to around 40-45°C (104-113°F). Ensure that all solid pieces have melted completely.
Cooling: Once fully melted, cool the chocolate by pouring about two-thirds of it onto a clean, dry marble or granite surface. Spread and work the chocolate with a spatula or scraper, continuously spreading and moving it to help it cool. Cool the chocolate until it reaches around 27-28°C (80-82°F). If you use the seeding method, as shown in this video, it works the same
Reheating: Transfer the cooled chocolate back into the original batch of warm chocolate. This will help to raise the overall temperature of the mixture. Reheat the combined chocolate to around 29-30°C (84-86°F) for milk chocolate.
It depends.
1. The chocolate you are adding as seed has to be tempered chocolate, otherwise there is no stable (beta 5) crystals that would provide the seed.
2. If you add the seed above a certain temperature at which the stable crystals are destroyed, again: you won't have the crystals that would provide the seed.
3. If you're using a blender, be careful with it. It can raise the temperature by one or two degrees, so don't do it near the temperature where stable crystals are destroyed (for dark chocolate, that is usually around 34.5 Celsius).
If the seeding method doesn't work for you, you can still try playing with the temperature curve as explained by JDSchuitemaker.
I'm still experimenting with tempering methods, but currently I trust the method where I follow the temperature curve the most. Seeding requires blending, otherwise you'll get only partly melted pieces of chocolate in the mix which you don't want to have.
Chocolate also stucks on the blender, so that's a bit of a waste and unless you have a really good technique, you'll blend in a lot of air into the molten chocolate and you'll have air bubbles in your final product.
Amazing video. A real eye-opener. Well explained.
Alright, I'm going back making choc with my stupid bain-marie. Works every single time. Love it.
😂😂😂
When the chocolate has been tempered and has solidify (excess) do you need to temper again to be able to use it or you just melt it in the microwave and does not need to temper?
If you can melt it within a certain threshold, then yes.
However, that threshold is pretty low and it's hard to melt chocolate quickly without destroying the stable crystals.
Example: the threshold for dark chocolate is around 34.5 degrees Celsius. Beyond that, stable crystals are gone and you'll have to temper again.
For other kinds of chocolate is even lower, eg. white chocolate is usually 31.5 degrees.
Be sure to check the temperatures for the brand and type you're working with.
Has anyone tried this method and succeeded ???
Thank you chef for amazing crazy way to describe this 😂😂😂
Q/ is that problem if all chocolate melted before temperature reached 32 degrees ?
Thank you
Hi Ali, thanks for watching! If that happens, add a little bit more chocolate and keep stirring!
Love the anger 😆 and the quick tip
Right I've tried so many ways following all to the exact some days it's OK other days like tonight nope it's not set so I'm gonna start again tomorrow bloody chocolate
What thermometer do you use?
A thermapen! They’re the best!
45 degrees Celcius or fahrenheit?
Celsius
nice thug music intro
STOP SHOUTING
Yes if he didn't scream I would subscibe he's funny
Even it's looking easy but not. Being oily or dry to much.. Hhhh🙄
no darling, not every one has a microwave.
Sooo this isn't for you then 😂
Kindergarten film?
bro, you are the embodiment of Privilege!!! dude, NOT EVERYBODY HAS A MICROWAVE!!!!! the water bath method is superior in EVERY way in all honesty. seriously, there are a MASSIVE amount of people that do not have microwaves.
Fool
What a waste to put perfectly good chocolate in a microwave. Shocking what people who are supposed to be food experts actually do to food
It's quite possible he knows more than you about this topic and his results would seem to support that.
Microwaves have their place and the results say this is one of them.