Hi MK thanks for the video so just to make sure I understood correctly 1 - stop microwaving as soon as there are some unmelted bits and continue to stir till all melts 2 - check the temperature, whether working with milk, dark or white chocolate the temp must be below 90F (does not need to be a specific number just needs to be below 90) 3 - do a test to be sure before proceeding to use the chocolate?
Brilliant tutorial MK! I've always failed at tempering chocolate, can't wait to try your method. Perfect timing for Easter! Squarespace looks great too 😍 Thank you! x
Hi Susy! Unfortunately I can't change my background at this stage, BUT I can change my scarf :D I'll try wearing non white colours so it doesn't look like I'm floating around haha
So your saying we only need to temper the chocolate to a certain temperature and it's tempered? So confused as I thought we had to do the seeing method all the time? To heat to a certain temp and bring it down to a certain temp, with continuous stirring and adding chocolate. So I've been doing the extra steps for no reason? 😩 I was told white chocolate heat up so it's 43 c and bring it down to 29-30c using the seeding method and continuous stirring
Hi there! Yes so if the chocolate you have bought from say the grocery store is already tempered (which most of them are), then technically if you don't bring it above a certain temperature then you won't break the temper :) but if you accidentally overheat it then yes you will need to use the seeding method. Hope that clarifies things!
Hi, this is the third video I have watched on this method and nobody ever mentions what POWER the microwave is on. I am thinking that 30 seconds at full power in my micro would burn the chocolate.
Hi Diane! My microwave was at the standard setting which I think is full power. If you think your microwave will be too hot, then reduce the time to 15 seconds and keep checking the temperature of the chocolate to see how fast it's heating up/melting. If it's a bit slow then you'll know to increase the time a little :)
Hi there! Have added in the Celsius temps in the description box. I'm starting to unintentionally change between F and C lol as most of my viewers are from other parts of the world so they often ask me questions in their own metric! :)
Hi MK thanks for the video so just to make sure I understood correctly
1 - stop microwaving as soon as there are some unmelted bits and continue to stir till all melts
2 - check the temperature, whether working with milk, dark or white chocolate the temp must be below 90F (does not need to be a specific number just needs to be below 90)
3 - do a test to be sure before proceeding to use the chocolate?
Brilliant tutorial MK! I've always failed at tempering chocolate, can't wait to try your method. Perfect timing for Easter! Squarespace looks great too 😍 Thank you! x
Thanks Sheri! Hope this tutorial helps and that next time it's a success :D
I’ve always been so intrigued by chocolate tempering. Such an interesting and complex process if you look at it from a moleculair level 😍
I know right! The science behind it amazes me too! :D
Some people swear by the sous-vide methods...but those aren't for home chefs! I love this method and the double boiler! Thanks for sharing!!
Thank you MK for this tutorial. I have been having problems with tempering my chocolate. I will definitely give this a go. Xxx
You're welcome! Hope this helps :)
Very well detailed and extremely simple tutorial!!
Brilliant thanks for this , sending love from Nottingham uk 💕💖💕
What is the temperature of melted chocolate when i do the test in parchement paper ??
You make this look so easy!
Thanks Helen! :)
Thank you for sharing these useful tips
Beautifully explained... Crisp and clear..!!! ❤️❤️❤️Thank you
Hi Susy! Unfortunately I can't change my background at this stage, BUT I can change my scarf :D I'll try wearing non white colours so it doesn't look like I'm floating around haha
@@CakesbyMK 🙄😂
@@dhuaahmed8342 I think I accidentally replied to the wrong comment 😂😂😂
Thank you for this tutorial!! ❤
Great information, thanks
I can't believe it. I was so scared to work with chocolate. Can it really be so simple?!
So your saying we only need to temper the chocolate to a certain temperature and it's tempered? So confused as I thought we had to do the seeing method all the time? To heat to a certain temp and bring it down to a certain temp, with continuous stirring and adding chocolate.
So I've been doing the extra steps for no reason? 😩
I was told white chocolate heat up so it's 43 c and bring it down to 29-30c using the seeding method and continuous stirring
Hi there! Yes so if the chocolate you have bought from say the grocery store is already tempered (which most of them are), then technically if you don't bring it above a certain temperature then you won't break the temper :) but if you accidentally overheat it then yes you will need to use the seeding method. Hope that clarifies things!
Hi MK, thank you for this awesome method. Please tell me can I use chocolate chips for this?
Hi Nazia! Yes chocolate chips should be okay just make sure it's a decent quality one :)
@@CakesbyMK thank you so much... 💞 JazakAllah
Hi, this is the third video I have watched on this method and nobody ever mentions what POWER the microwave is on. I am thinking that 30 seconds at full power in my micro would burn the chocolate.
Hi Diane! My microwave was at the standard setting which I think is full power. If you think your microwave will be too hot, then reduce the time to 15 seconds and keep checking the temperature of the chocolate to see how fast it's heating up/melting. If it's a bit slow then you'll know to increase the time a little :)
who finish Perlin. Finally put in the freezer or not?
How long do wee need to set the chocolate?
Hi MK. Is it compound or couverture chocolate that u are using?
couverture :)
Why on earth Farenheit. We dont use fareheit in Australia and New zealand???
Hi there! Have added in the Celsius temps in the description box. I'm starting to unintentionally change between F and C lol as most of my viewers are from other parts of the world so they often ask me questions in their own metric! :)
Microwave is not my friend when it comes to chocolate I just do it the OG'S style ..
Haha the OG style is definitely the safest!
This is a disease to speak continue without pauses!