Callebaut Chocolate yup I'm watching a lot as I'm learning how to temper chocolate. The pastels colored white chocolate gems are in trend, I was wondering if it's safe to add oil coloring to tempered white chocolate?
@@Callebautchocolate hi ya what if u only wanna melt say 150g at a time for smaller moulds etc ? Or if u melt say 500g but don't use it all do u just use left over chocolate and add fresh to it and do melting method again from scratch
Bravo! Extremely informative and love how she gave the wattage of the microwave she was using. Temperature is the key to success! It took me a couple of months to perfect my technique. Trial and error (and the expense of ruining my chocolate) was the most frustrating part. I can confidently say that tempering is no longer my nemesis. I do still use an instant read thermometer. My sense of sight and touch is making it less necessary. I wish I saw this video when I first started the crafting of chocolate
I always have confidence when the company makes a video showing how their products work and this video has been great it chocolate has a code making it so easy to identify when buying really helpful and easy to follow, I'm ready to go
Thank you so very much, Beverley. Your presentation is straightforward, easy to follow, and chock full of relevant illustrations at each step. The plastic bowl is a great tip.
Of all the videos I've watched, I think yours is the most complete. Thanks. Basically most other videos don't stress that IF you go over the 34 degrees, THEN you have to re-seed with tempered buttons. The manufacturers couldn't even tell me this. Fantastic!
+Hilbert S Although i think this video is brilliant compared to many others i've watched, i was still confused - because she doesn't add any more chocolate after its all melted. Your comment has just made me understand it. thank you!
Amazing lesson, very clear explanation about why this works, and it's easy to do at home. I've always struggled with tempering chocolate ... but no longer! Thank you!
Best tip I learnt hear was the plastic bowl since then I had perfect chocolate everytime esp as im not allowed a marble at work. This video was very helpful thank you
I have messed this up so many times, but this lesson was so easy to learn, and it makes so much sense. My only question is how do I keep the chocolate that's in the bowl from re-hardening?
Tempered chocolate will harden as it cools down. You can use a heat gun every few minutes and stir to keep the chocolate at a constant temperature, but don't forget to check from time to time that your chocolate is still tempered correctly.
I have tried so many times to temper choc watching so many vids with so many different ways and temperatures, my head is spinning, I will give this a go, good easy to follow vid, hoping it works with a shop-bought bar of 54%-75% dark choc. Wish me luck.
That was Brilliant! Thank you so much for sharing and may I say that you are quite pleasant to watch and listen to. I wonder if you might tell me where I could purchase a Callebaut melting bowl like the one you are using in the video. I searched the internet (including AMAZON) and cannot seem to find one. Thank you, Heidi
thanks so much for the video! So if it's below 34 degrees and it setts within 2 minutes does that mean it's been tempered properly? Is there a certain tempreture we should aim for? First time doing this for some chocolate decorations i'm making.
Option 1 : Granite or marble, very expensive. Option 2 : Microwave, most people have one, and it's cheaper than buying a nice 16 x 24" piece of marble or granite to retemper it. Real chocolate has Cocoa butter in it, fake chocolate (compound Chocolate) will not say cocoa butter in the ingredients. Your choice, either do it right, or stop learning how to make chocolates. Very nice video, thank you. (+1 : 286)
Can a chocolate be tempered right after it preparation or hardened before tempering? Can I use a different chocolate bought from the supper market as my seeds to cool down my homemade chocolate?
Im confused that different people name different degrees for tempering choclate. Ive been told that dark chocolate is tempered around 28-32 celsius, but you're telling me 34? Also, what degree should you look for in the microwave for milk chocolate and white? Thank you.
So if I keep it within the correct temperature and it melts and doesn't go over I don't have to add additional buttons?. Also if I add a teaspoon of vegetable oil does this effect it setting?. I saw on other videos they are adding oil to make it more runny for dipping etc. One last question sorry, if you melt then cool by seeding if you have to do you have to reheat or is that just to keep it workable?. Thanks for video and talking slowly and clearly 😊
Hi, first of all many thanks for the brilliant explanation. I would like to ask when I add more callets after tempering, why my chocolate has bubbles? I’m sorry about my English. I hope you understand my question. Thank you
Could this be used for cookies straightaway? I would want it melted while in the oven. But as i baked it into cookies at 350f, it did not melt but only hardened. Am I using the wrong type of chocolate?
Hi. Great video. I've seen a number of videos where the chocolate is brought up to about 45 decrees C (to remove unwanted crystals(?). It's then brought down to 29-34 C (depending on choc type) and seeded. Is this required when doing it in the microwave?
Hi Sean! The temperatures used are different for all chocolate types - we advise you to follow those as used in our tutorial movies for perfect end results with the Callebaut Finest Belgian Chocolates. The seeding is needed to cool down the chocolate and bring in stable crystals for perfect setting - also here we would advise you to follow the explanation in the movie clips. Good luck!
Hey Callebaut. What if the room temperature around me is always more than 25C. So even if I have tempered my Chocolate correctly,it won't set at room temperature in few mins. So how do I know I have tempered correctly in this hot temperature of my city?
Thanks for the video, just to confirm the chocolate basically has to be 34C for it to be tempered and should solidify within 2-3 mins when testing and its the exact same procedure for milk and white chocolate too?
Beverly, thank you for the video, but I was left a bit confused. You kept saying that the chocolate will lose it's temper if heated above 34C, but then you added extra chocolate chips. My question is: do you have to re-seed if the chocolate did not go above 34C or only in the case it did get hotter? Thanks!
Hi There! Thanks for the question. To clarify: you ideally do not let your chocolate go over the 34°C. Once your chocolate is melted - you need to add fresh stable cristals in the chocolate by seeding in callets.
Hi great video. What is the best type of chocolate to use for enrobing say pretzels? Any particular brand of chocolate that is available in the UK? Thank you
Hi Ren dog! I'd advise the allround classic Callebaut Finest Belgian Chocolates recipe nrs 811, 823 or W2 - more info is to be found right here: www.callebaut.com/en-OC/chocolate/finest-belgian-chocolate Hope this helps - in case of any further questions don't hesitate to get back to us! Best regards!
Unfortunately we do not sell or distribute these Callebaut-branded bowls, however any regular Microwave-resistant bowl can be used to perform this manner of tempering.
Beautiful explanation! Just have a question.. so after you heat the chocolate up to 34 degree, and then you need to cool it down.. so at what temperature exactly do we need to pour the tempered chocolate into a mould please before it starts getting thickened?
Hi there, and thanks for your question. The answer is: First check if the chocolate sets on a piece of silicone paper or palette knife. Than use straight away - no need to cool down unless the chocolate is a bit streaky on the palette knife or paper test. Hope that explains. For more tips & tricks, be sure to check out the tutorials page on www.callebaut.com - best regards!
That is correct - The Callebaut Callets are tempered in manuafacturing - setting the cocoa butter within the chocolate in a stable formation - the stable crystal within the cocoa butter sets at 34'C - so as long as you do not destroy all of the stable crystal by not taking the chocolate above 34'C you will retain the snap, gloss, contraction of the chocolate.
Hello, I'm interested in tempering chocolate. Thank you for the useful video. I live in tropical country, and the chocolate I worked never set in the room temperature. And when I turn air conditioner, it starts to go hard. Do you think my chocolate is tempered?
The room environment and cooling of chocolate is very important - If the room temperature is 19 to 21'C - the chocolate will set fine in two to three minutes - it looks set but still needs time to crystallise well - If the room is too hot it will not set - If the room is too cold it will set too quickly.
Hi I am having some issues, I am finding when I mould my chocolates they look beautiful shinny and I mix well but they are coming out with a like marbling effect, doesn't look like the sugar bloom or fat bloom. It almost looks like the chocolate hasn't been mixed properly? Help needed please. :)
Hello, there could be a few reasons: The chocolate was not cooled efficiently once moulded - The chocolate is setting very quickly within the first 20 minutes of being moulded - This quick setting creates a heat that can warm up the chocolate preventing it from setting efficiently - To prevent streaking move the filled moulds to an area of 12 'C with good ventilation as soon as possible to allow the chocolate to cool efficiently - The chocolate may not contain enough good cocoa butter crystals to set the chocolate with a good shine, snap and contraction - termed as under crystallised.
2 questions, firstly: I have a chocolate melting machine does that work too? like the ones where you put it on a certain temp. can I put on 33°C and just wait? and secondly why do all people temper the chocolate if you don't have to? what's the difference?
Hi Jessica. Thanks for your question. The answer however risks to be quit extensive :-) Therefore our chefs suggest that if you can share your contact details over a private message, we will call you for some more detailed explanation, answering all your questions. Hope that's fine. Looking forward hearing from you soon!! Best regards!
Thank you very much for this video! I have unsuccessfully tried tempering exactly these Callebaut products several times. I will now try your method. I have a few questions though: 1. Did I understand correctly that you use your 1,000 watt microwave on FULL power? Other videos (not by Callebaut) suggested using 50% power. 2. Can I mix 823 and 811 in equal parts and temper according to your method above (so that I have a slightly richer chocolate than the 823 milk alone)? 3. How did you know your chocolate did not go above 34C? Is it because it passed the 3-minute temper test at the end? Should I be testing with a candy thermometer? 4. Once I have tempered the chocolate, I plan to pour it into a large, plastic horseshoe mold (10cm x 6cm x 1,5cm). I will gently tap out the bubbles, and then place it in the refrigerator to cool until I can easily remove the molded chocolate from the plastic mold. The chocolates will then be wrapped in cellophane bags and tied shut with a ribbon (they will be distributed as a party favor). Assuming I keep these finished products in a cool, dark pantry, how long should the molded chocolate maintain its nice sheen and consistency? I'm hoping to make these a month before the party, as I have over 100 to do. Many, many thanks! Lisa
Hi Lisa! Thanks for reaching out. That are quit a bit of questions, allow us to reply them one by one. :-) 1. You can use a 1000W microwave - just place the chocolate in the microwave for shorter lenghts of time 2. Yes that's possible 3. Therefore we use a kitchen thermometer 4. That all sounds fine - we recommend not using a refrigerator of 5'C as it is too cold for the chocolate and can create sugar bloom on the top surface of the moulded products when removed from a 5'C refrigerator into a warm room. Once the solid horseshoes are made they will keep for a long time if store in a dark / 12 to 18'C environment - you will have no issue with 1 month Hope that clears out a bit! For further questions - don't hesitate to get back to us, and for full chocolate education of course we are glad to welcome you at the Chocolate Academie centers - you'll find your nearest location on www.chocolate-academy.com
She should have used a thermometer to test the temperature of the chocolate. No guessing as to what temperature the chocolate is. It is important to know for the temperature for proper tempering.
I have a question here: If I make a shape of (for instance) a disk after tempering my chocolate, well it stay in its shape (disk shape) at room temperature without melting or cracking?
I am having problems. I use a small amount (200 grams) of 811 and concentrate on keeping it under 34 degrees but find that not all the seeds melt completely no matter how much I stir so chocolate not smooth. To get them all to melt I would have to go above 34 degrees and so will no longer temper. Suggestions anyone? Thanks.
Is that a very old microwave? It appears not to have any options. Just curious not critical. I use the microwave, but I melt them using defrost. If I have hard to melt chips such as white or butterscotch , I melt them first then add the chocolate chips. I set my timer at 15 minutes, yes minutes, start the process, then go off and do other things that need doing. I can come back and chips are just starting to melt towards the side of the bowl. I stir them up then back in for 4 minutes. Stir them up and back in for 4 minutes. After 13 minutes or so your chips should be close to completely melted. You can continue to heat on defrost until your chocolate is the desired melt viscosity. Runny or a little thicker. I believe you would have to try to burn it, please don't. I've been using this method for about 15 years and never burned my chips or any thing else I need to melt.
I am using Wilton melting pot for melting these disks, it seems to get too hot, and gets very thick, I do test the temp, and try to take it out to cool off, as well as add more disks, I also add heavy cream to thin it out, but I prefer not to, I how do I keep it warm while I work on other items? Thanks
You could use the heat of a hair dryer to gently warm the chocolate after removing it from the melting pot (or lowering the temperature to keep it warm) - the aim of any melting of chocolate from scratch is to leave 0.5 % stable crystal within the chocolate from Manufacture - when you start melting the chocolate from the bag it contains 75% crystal. So do not heat much above 33'C to achieve this - if the chocolate sets on a piece of paper within 3 minutes you have achieve 0.5 % stable crystal - the chocolate will thicken naturally as you are working with the chocolate. The trick is to keep heating gently the top surface of the chocolate to keep it in the same low rate as when the chocolate set within 3 minutes.
Hi Mariam. That's a good question indeed. Fortunately there are enough alternative methods availble. We can recommend doing the melting of the chocolate with the classical 'au bain marie' technique. Any bowl will do. Good luck! Best regards!
If you do buy large blocks of chocolate, it is best to grate or chop it into very small pieces. It makes it easier to evenly melt in the microwave, just remember to keep a portion of the chopped/grated chocolate off to the side to put back into your melted chocolate in order to assist the tempering process. Hope this helps!
I have a question here.... After I reheat again and the chocolate is ready to use, If i make a thin sheet of these chocolates and keep it and then re use it whenever needed. is that way possible? How much will I have to heat it so that I just melt and use the chocolate and not temper it again. That will save the time when I make something of Chocolate the next time
I was reading the chocolate and confections book and that said to not go above 36°C/97°F with this method. From my understanding, you said not to go above 34F. Can you clarify?
Hi Nicole! Thanks for your question. Indeed, In the movie indeed we talked about 34. But this was linked to "C", not "F". Hope this clarifies your question. If any further info is needed, don't hesitate to get back to us!
I’ve tried tempering what feels like a thousand times and I can’t get it to work, leaving me in a crying angry mess every time. I use W2 white callets and have followed instructions and temperatures but it’s not working!!!! Help!!!
I have learned to, out of an abundance of caution, to never microwave chocolate on full power. Takes a little longer, but I feel like I have better temperature control.
Hi, I'm trying to temper N70-30-38 and I am failing miserably.. I'm using a microwave and a glass bowl... I'm unable to get a glossy finish on my pralines and they are melting in my hands.... Please help... I have an order of 1000 chocolates to deliver by the 13th
Use a plastic one, the glass might be heating the chocolate too much. Also do you have a thermometer? it's good to have one, you can check the chocolate temperature so it doesn't go above 34 degrees. I also find it better not to put the chocolate for a whole minute in the microwave without mixing it. Of course it depends on how much chocolate you are doing in one go but this could be the reason your chocolate is losing the temper.
Hi Claudette, Yes, if you're going to melt it down, you will have to temper it again. You can use the microwave method. Using small chunks from the slab instead of Callets. Or you can temper it on marble, if it is available to you. We have a video on how to execute marble tempering as well.
Hi there Oruganty. Good question indeed. For sure there is one big solution and that is working in an airconditionned environment. :-) If you manage to keep your working space in a controlled temperature of about 20°C, that would be amazing. However if that's not an option, then we have the ideal solution for you to temper in high temperature conditions - using Mycyro. (more info: www.callebaut.com/en-OC/chocolate-cocoa-nuts/ncb-hd706/mycryo) You let your chocolate melt to 34°C, and then you add 1% quantity of Cocoa Butter Mycryo (please sieve it, when adding), give it a stirr - and it's temepred. Good luck with the tempering! Best regards from the Callebaut team!
The only thing she doesn’t mention is what quantity of chocolate she’s first used. If you used only a couple of ounces, say 50 gms or 1 cup, surely 1 minute in a 1000 watt microwave could burn it and ruin it?!
Unfortunately we do not sell or distribute these Callebaut-branded bowls, however any regular Microwave-resistant bowl can be used to perform this manner of tempering.
I've tried both high and low wattage, got the temperature to 45degs and then cooled it down to the 27 degs and then again warmed it to 31 degs. But it's not getting tempered. I'm unable to make moulds. Where am I going wrong?
Hi there! With this seeding method, you should not take the temperature above 34 degrees. This is because the Callets - or buttons - you're using are pretempered to already contain the right amount of Beta5 crystals. This also meants that you have no need to follow the temperature wave you described. Just like in the video, you will warm up the Callets in the microwave in short bursts until liquid - but again, not above 34°C. Then test with some parchment paper to make sure the chocolate sets nicely in 2-3 mins, meaning you have not melted away too many of those essential crystals. If it sets properly, you are ready to use the chocolate for your moulds. If it doesn't, just add a few more Callets from the bag, and stir them in until they have melted, without using the microwave. Hope this helps, let us know!
Are you using chocolate chips? Chocolate chips have a lot higher viscosity than chocolate made for coating centers because they are designed to hold their shape in baked goods. Buy chocolate that comes in a bar for commercial use... usually a 10 or 11 pound bar.... you can buy less from your local candy store. You want real cocoa butter chocolate, not compound coatings that substitute palm oil for the cocoa butter. Viscosity of coating chocolate = 140+ Viscosity of chocolate chips = 700+
Hi Sachin, thank you for your message. We understand your question is about storage of chocolate - is that correct? If so, we define following principles: For the Callebaut bags of chocolate - once opened - seal the bag well - wrap well in cling film to ensure no humidity can reach the chocolate so it melts and behaves the same as when it first opened. If moisture settles on the chocolate buttons in storage it will be thick on melting and very difficult to work with and temper. Store in a temperature of 12 to 18'C For finished chocolates - store in specific boxes for chocolate which are lined so they do not taint the chocolate with the smell of card board. Chocolate is porous and absorbs smells. Store away from light and strong smells. Again a temperature storage of 12 to 18'C
I'm so relieved to finally find a video with °C that is what is used in most of the planet.
I agree! Hallelujah for Celcius/Centigrade!!! Really tired of Fahrenheit conversions
Couldn't agree more. It's annoying seeing so many recipes with Fahrenheit being used when most of the planet uses Celsius.
Yesss I finally know the right temp. Sjees
It’s like… super easy to do the calculations….🤦🏼♀️
@@cookiewenchescookiewenches3904 complaining is so much easier!
This video is straight up informative with no unnecessary details.
Thank you, that is our goal! Keep watching our videos :)
Callebaut Chocolate yup I'm watching a lot as I'm learning how to temper chocolate. The pastels colored white chocolate gems are in trend, I was wondering if it's safe to add oil coloring to tempered white chocolate?
@@Callebautchocolate hi ya what if u only wanna melt say 150g at a time for smaller moulds etc ? Or if u melt say 500g but don't use it all do u just use left over chocolate and add fresh to it and do melting method again from scratch
BEST TUTORIAL FOR TEMPERING after watching hundreds!!! KUDOS!!
Bravo! Extremely informative and love how she gave the wattage of the microwave she was using. Temperature is the key to success! It took me a couple of months to perfect my technique. Trial and error (and the expense of ruining my chocolate) was the most frustrating part. I can confidently say that tempering is no longer my nemesis. I do still use an instant read thermometer. My sense of sight and touch is making it less necessary. I wish I saw this video when I first started the crafting of chocolate
I always have confidence when the company makes a video showing how their products work and this video has been great it chocolate has a code making it so easy to identify when buying really helpful and easy to follow, I'm ready to go
I've viewed so many videos but this one is by far the best and most thorough and with the best explanation. Thank you so much for posting this!!!!
Thank you so very much, Beverley. Your presentation is straightforward, easy to follow, and chock full of relevant illustrations at each step. The plastic bowl is a great tip.
Of all the videos I've watched, I think yours is the most complete. Thanks. Basically most other videos don't stress that IF you go over the 34 degrees, THEN you have to re-seed with tempered buttons. The manufacturers couldn't even tell me this. Fantastic!
+Hilbert S Although i think this video is brilliant compared to many others i've watched, i was still confused - because she doesn't add any more chocolate after its all melted. Your comment has just made me understand it. thank you!
I wish I had read YOUR comment first, I was trying to say EXACTLY what you've written here!! KUDOS
But is it also 34 degrees for milk and white chocolate?
Typically milk and white chocolate the temperature is 33 degrees instead.
@@HardJob1000 this isn't tempering chocolate this is melting already tempered chocolate
BEST VIDEO explaining tempering chocolate in microwave ever - thanks so much🙌🏼!
Thank you for sharing this presentation. I especially like your tip for testing the tempered chocolate on strips of paper.
This is the most comprehensive tempering video I have seen on RUclips. Thank you. 5 Bars😉
Very informative, thank you. Nice to know that you can fix overheated chocolate as long as it has not seized up.
Thank you, very informative.
I’ve just bought my first batch of Callebaut chocolate buttons to make some holiday treats this Xmas 🙂
Thank you for this useful video , just the meaning of (temper) I was looking for , easy and precious information.
Thank you so much. I've always had a problem with melting and tempering chocolate but thanks to you I don't anymore :)
Thank you! You was perfect for this presentation, you speak well and it shows that you are a knowledgable and patient woman.✌🏾
Very easy to follow and straight to the point! Thank you
Amazing lesson, very clear explanation about why this works, and it's easy to do at home. I've always struggled with tempering chocolate ... but no longer! Thank you!
Thank you for this! Just bought a big bag of Callebaut 811 and had a fail using the technique for Bakers chocolate..I got massive bloom
can't b easier than that. You are an awesome Teacher. Thanks a lot for the Tutorial.
Thank you for your kind words, my pleasure!
This video is perfection.
Excellent video. Thank you MN
very informative and professional
This is awesome ! :)
Very good video. It is like being there. Thank you.
very nice choko malted great work chef madam
Best tip I learnt hear was the plastic bowl since then I had perfect chocolate everytime esp as im not allowed a marble at work. This video was very helpful thank you
I have messed this up so many times, but this lesson was so easy to learn, and it makes so much sense. My only question is how do I keep the chocolate that's in the bowl from re-hardening?
Tempered chocolate will harden as it cools down. You can use a heat gun every few minutes and stir to keep the chocolate at a constant temperature, but don't forget to check from time to time that your chocolate is still tempered correctly.
If u don't have heating gun a hair dryer works great
I have tried so many times to temper choc watching so many vids with so many different ways and temperatures, my head is spinning, I will give this a go, good easy to follow vid, hoping it works with a shop-bought bar of 54%-75% dark choc. Wish me luck.
That was Brilliant! Thank you so much for sharing and may I say that you are quite pleasant to watch and listen to. I wonder if you might tell me where I could purchase a Callebaut melting bowl like the one you are using in the video. I searched the internet (including AMAZON) and cannot seem to find one.
Thank you,
Heidi
This was so helpful can I just ask do I need a food thermometer to keep an eye on the temp
Say when I am done finishing my moulds and say if my chocolate were to harden or goto room temperature do I just reheat using the same method?
thanks so much for the video! So if it's below 34 degrees and it setts within 2 minutes does that mean it's been tempered properly? Is there a certain tempreture we should aim for? First time doing this for some chocolate decorations i'm making.
So well explained that it looks so simple. Thank you.
Excellent.
Option 1 : Granite or marble, very expensive.
Option 2 : Microwave, most people have one, and it's cheaper than buying a nice 16 x 24" piece of marble or granite to retemper it.
Real chocolate has Cocoa butter in it, fake chocolate (compound Chocolate) will not say cocoa butter in the ingredients. Your choice, either do it right, or stop learning how to make chocolates.
Very nice video, thank you. (+1 : 286)
Can a chocolate be tempered right after it preparation or hardened before tempering?
Can I use a different chocolate bought from the supper market as my seeds to cool down my homemade chocolate?
Amazing videoooooo. Thank youuuuu
Im confused that different people name different degrees for tempering choclate. Ive been told that dark chocolate is tempered around 28-32 celsius, but you're telling me 34? Also, what degree should you look for in the microwave for milk chocolate and white? Thank you.
As more people she shares knowledge with her hat gets bigger!!! Thanks for the knowledge!!
hi brilliant video do you use a thermometer to check for 34 degrees.
Hello!
Could you tell me if I can temper a chocolate by adding cocoa butter callets (callebaut) , not mycryo or cocoa butter silk?
Thanks in advance!
So if I keep it within the correct temperature and it melts and doesn't go over I don't have to add additional buttons?. Also if I add a teaspoon of vegetable oil does this effect it setting?. I saw on other videos they are adding oil to make it more runny for dipping etc. One last question sorry, if you melt then cool by seeding if you have to do you have to reheat or is that just to keep it workable?. Thanks for video and talking slowly and clearly 😊
Hi, first of all many thanks for the brilliant explanation. I would like to ask when I add more callets after tempering, why my chocolate has bubbles? I’m sorry about my English. I hope you understand my question. Thank you
Can I temper two types of chocolate together(white and dark)? I want a specific color of chocolate which I can only get when I mix those two together.
I want to make coloured fudge , I was reading add colour to condensed milk instead of chocolate , what is the best way to make fudge
Could this be used for cookies straightaway? I would want it melted while in the oven. But as i baked it into cookies at 350f, it did not melt but only hardened. Am I using the wrong type of chocolate?
Hi maam can we take 1to 2 cup to melt and bring down the temperature because mine always the temperature increase in tempering
Hi. Great video. I've seen a number of videos where the chocolate is brought up to about 45 decrees C (to remove unwanted crystals(?). It's then brought down to 29-34 C (depending on choc type) and seeded. Is this required when doing it in the microwave?
Hi Sean! The temperatures used are different for all chocolate types - we advise you to follow those as used in our tutorial movies for perfect end results with the Callebaut Finest Belgian Chocolates. The seeding is needed to cool down the chocolate and bring in stable crystals for perfect setting - also here we would advise you to follow the explanation in the movie clips. Good luck!
Hey Callebaut. What if the room temperature around me is always more than 25C. So even if I have tempered my Chocolate correctly,it won't set at room temperature in few mins. So how do I know I have tempered correctly in this hot temperature of my city?
Thanks for the video, just to confirm the chocolate basically has to be 34C for it to be tempered and should solidify within 2-3 mins when testing and its the exact same procedure for milk and white chocolate too?
Thanks
Beverly, thank you for the video, but I was left a bit confused. You kept saying that the chocolate will lose it's temper if heated above 34C, but then you added extra chocolate chips. My question is: do you have to re-seed if the chocolate did not go above 34C or only in the case it did get hotter? Thanks!
Hi There! Thanks for the question. To clarify: you ideally do not let your chocolate go over the 34°C. Once your chocolate is melted - you need to add fresh stable cristals in the chocolate by seeding in callets.
Thought with callebauet u can just melt and use ?
Hi great video. What is the best type of chocolate to use for enrobing say pretzels? Any particular brand of chocolate that is available in the UK? Thank you
Hi Ren dog! I'd advise the allround classic Callebaut Finest Belgian Chocolates recipe nrs 811, 823 or W2 - more info is to be found right here: www.callebaut.com/en-OC/chocolate/finest-belgian-chocolate Hope this helps - in case of any further questions don't hesitate to get back to us! Best regards!
Ummm I wonder how you had that at 34c after melting the way you did in the vid. Every time when mine looked like that it’s already way over 34.
Hi if I have melted extra chocolate, can I reheat it to use it to do mold
Where can i get a set of those bowls? It's so hard to find good bowls for chocolate.
Unfortunately we do not sell or distribute these Callebaut-branded bowls, however any regular Microwave-resistant bowl can be used to perform this manner of tempering.
Beautiful explanation! Just have a question.. so after you heat the chocolate up to 34 degree, and then you need to cool it down.. so at what temperature exactly do we need to pour the tempered chocolate into a mould please before it starts getting thickened?
Hi there, and thanks for your question. The answer is: First check if the chocolate sets on a piece of silicone paper or palette knife. Than use straight away - no need to cool down unless the chocolate is a bit streaky on the palette knife or paper test. Hope that explains. For more tips & tricks, be sure to check out the tutorials page on www.callebaut.com - best regards!
@@Callebautchocolate thank you! Just have one more question please.. how long can these chocolates be stored? If yes at what temperature?
Why does chocolate bloom and what does it mean? How do you suggest we store left over chocolate?
so all the callebaut callets can been warm on a double boiler up to 34 degrees, and not need seeding?
That is correct - The Callebaut Callets are tempered in manuafacturing - setting the cocoa butter within the chocolate in a stable formation - the stable crystal within the cocoa butter sets at 34'C - so as long as you do not destroy all of the stable crystal by not taking the chocolate above 34'C you will retain the snap, gloss, contraction of the chocolate.
😘😘😘😘😘
Hello, I'm interested in tempering chocolate. Thank you for the useful video.
I live in tropical country, and the chocolate I worked never set in the room temperature. And when I turn air conditioner, it starts to go hard. Do you think my chocolate is tempered?
The room environment and cooling of chocolate is very important -
If the room temperature is 19 to 21'C - the chocolate will set fine in two to three minutes - it looks set but still needs time to crystallise well -
If the room is too hot it will not set -
If the room is too cold it will set too quickly.
Callebaut Chocolate
Thanks a lot for all your detailed information.
How many grams of chocolate did you start with in the bowl?
I like Reliant Robins
Hi I am having some issues, I am finding when I mould my chocolates they look beautiful shinny and I mix well but they are coming out with a like marbling effect, doesn't look like the sugar bloom or fat bloom. It almost looks like the chocolate hasn't been mixed properly? Help needed please. :)
Hello, there could be a few reasons:
The chocolate was not cooled efficiently once moulded -
The chocolate is setting very quickly within the first 20 minutes of being moulded -
This quick setting creates a heat that can warm up the chocolate preventing it from setting efficiently -
To prevent streaking move the filled moulds to an area of 12 'C with good ventilation as soon as possible to allow the chocolate to cool efficiently -
The chocolate may not contain enough good cocoa butter crystals to set the chocolate with a good shine, snap and contraction - termed as under crystallised.
2 questions, firstly: I have a chocolate melting machine does that work too? like the ones where you put it on a certain temp. can I put on 33°C and just wait? and secondly why do all people temper the chocolate if you don't have to? what's the difference?
Hi Jessica. Thanks for your question. The answer however risks to be quit extensive :-) Therefore our chefs suggest that if you can share your contact details over a private message, we will call you for some more detailed explanation, answering all your questions. Hope that's fine. Looking forward hearing from you soon!! Best regards!
Thank you very much for this video! I have unsuccessfully tried tempering exactly these Callebaut products several times. I will now try your method. I have a few questions though:
1. Did I understand correctly that you use your 1,000 watt microwave on FULL power? Other videos (not by Callebaut) suggested using 50% power.
2. Can I mix 823 and 811 in equal parts and temper according to your method above (so that I have a slightly richer chocolate than the 823 milk alone)?
3. How did you know your chocolate did not go above 34C? Is it because it passed the 3-minute temper test at the end? Should I be testing with a candy thermometer?
4. Once I have tempered the chocolate, I plan to pour it into a large, plastic horseshoe mold (10cm x 6cm x 1,5cm). I will gently tap out the bubbles, and then place it in the refrigerator to cool until I can easily remove the molded chocolate from the plastic mold. The chocolates will then be wrapped in cellophane bags and tied shut with a ribbon (they will be distributed as a party favor). Assuming I keep these finished products in a cool, dark pantry, how long should the molded chocolate maintain its nice sheen and consistency? I'm hoping to make these a month before the party, as I have over 100 to do.
Many, many thanks!
Lisa
Hi Lisa! Thanks for reaching out. That are quit a bit of questions, allow us to reply them one by one. :-)
1. You can use a 1000W microwave - just place the chocolate in the microwave for shorter lenghts of time
2. Yes that's possible
3. Therefore we use a kitchen thermometer
4. That all sounds fine - we recommend not using a refrigerator of 5'C as it is too cold for the chocolate and can create sugar bloom on the top surface of the moulded products when removed from a 5'C refrigerator into a warm room.
Once the solid horseshoes are made they will keep for a long time if store in a dark / 12 to 18'C environment - you will have no issue with 1 month
Hope that clears out a bit! For further questions - don't hesitate to get back to us, and for full chocolate education of course we are glad to welcome you at the Chocolate Academie centers - you'll find your nearest location on www.chocolate-academy.com
Why does chocolate bloom and what does it mean? How do you suggest we store left over chocolate?
She should have used a thermometer to test the temperature of the chocolate. No guessing as to what temperature the chocolate is. It is important to know for the temperature for proper tempering.
My white chocolate goes more like a cream than melted chocolate?? Any tips?
The taller your chefs hat is the better the temper will be 🙃.
I have a question here: If I make a shape of (for instance) a disk after tempering my chocolate, well it stay in its shape (disk shape) at room temperature without melting or cracking?
Yes if you temper it properly.
What is the difference if you add chocolate chips or cocoa butter?
Also we don't have to melt it to 45deg like the other tempering method right? We just have to see to it that it doesn't go above 32degs in microwave
Correct!
Is this possible even with a small amount of callets/buttons?
Hi +Buoyan Mark, this is possible - you might need to reduce the heating time though, but same principle works indeed with a smaller quantity as well.
I am having problems. I use a small amount (200 grams) of 811 and concentrate on keeping it under 34 degrees but find that not all the seeds melt completely no matter how much I stir so chocolate not smooth. To get them all to melt I would have to go above 34 degrees and so will no longer temper. Suggestions anyone? Thanks.
If you add some unmelted buttons and stir, you should be able to get the temperature down to temper.
Is that a very old microwave? It appears not to have any options. Just curious not critical. I use the microwave, but I melt them using defrost. If I have hard to melt chips such as white or butterscotch , I melt them first then add the chocolate chips. I set my timer at 15 minutes, yes minutes, start the process, then go off and do other things that need doing. I can come back and chips are just starting to melt towards the side of the bowl. I stir them up then back in for 4 minutes. Stir them up and back in for 4 minutes. After 13 minutes or so your chips should be close to completely melted. You can continue to heat on defrost until your chocolate is the desired melt viscosity. Runny or a little thicker. I believe you would have to try to burn it, please don't. I've been using this method for about 15 years and never burned my chips or any thing else I need to melt.
I am using Wilton melting pot for melting these disks, it seems to get too hot, and gets very thick, I do test the temp, and try to take it out to cool off, as well as add more disks, I also add heavy cream to thin it out, but I prefer not to, I how do I keep it warm while I work on other items? Thanks
You could use the heat of a hair dryer to gently warm the chocolate after removing it from the melting pot (or lowering the temperature to keep it warm) - the aim of any melting of chocolate from scratch is to leave 0.5 % stable crystal within the chocolate from Manufacture - when you start melting the chocolate from the bag it contains 75% crystal. So do not heat much above 33'C to achieve this - if the chocolate sets on a piece of paper within 3 minutes you have achieve 0.5 % stable crystal - the chocolate will thicken naturally as you are working with the chocolate. The trick is to keep heating gently the top surface of the chocolate to keep it in the same low rate as when the chocolate set within 3 minutes.
I don’t have a microwave (don’t like using them). How would I temper the chocolate on the stove and what type of a bowl would you recommend? Thank you
Hi Mariam. That's a good question indeed. Fortunately there are enough alternative methods availble. We can recommend doing the melting of the chocolate with the classical 'au bain marie' technique. Any bowl will do.
Good luck! Best regards!
What do you do when you buy the larger chocolate bar?
If you do buy large blocks of chocolate, it is best to grate or chop it into very small pieces. It makes it easier to evenly melt in the microwave, just remember to keep a portion of the chopped/grated chocolate off to the side to put back into your melted chocolate in order to assist the tempering process. Hope this helps!
I have a question here.... After I reheat again and the chocolate is ready to use, If i make a thin sheet of these chocolates and keep it and then re use it whenever needed. is that way possible? How much will I have to heat it so that I just melt and use the chocolate and not temper it again. That will save the time when I make something of Chocolate the next time
I have the same question. Can I temper the chocoate and use it some days later? If yes, please give some instructions. Thank you very very much
You have to re temper it every time you want to use it.
How much chocolate do u add to the bowl
This sister looks like she is the employee of the month from Willy Wonka factory
I was reading the chocolate and confections book and that said to not go above 36°C/97°F with this method. From my understanding, you said not to go above 34F. Can you clarify?
Hi Nicole! Thanks for your question.
Indeed, In the movie indeed we talked about 34. But this was linked to "C", not "F".
Hope this clarifies your question.
If any further info is needed, don't hesitate to get back to us!
She means 34c not F
😘😘😘😘😁😁😁
Is tempering to 34 degrees for all types chocolate or just milk?
Bit late but same temperature since the cocoa butter is the common thing between any kind of chocolate and the melting point is about 35•C.
2:20 love how she didn't put that piece of chocolate in her mouth
I’ve tried tempering what feels like a thousand times and I can’t get it to work, leaving me in a crying angry mess every time. I use W2 white callets and have followed instructions and temperatures but it’s not working!!!!
Help!!!
I have learned to, out of an abundance of caution, to never microwave chocolate on full power. Takes a little longer, but I feel like I have better temperature control.
Hi, I'm trying to temper N70-30-38 and I am failing miserably.. I'm using a microwave and a glass bowl... I'm unable to get a glossy finish on my pralines and they are melting in my hands.... Please help... I have an order of 1000 chocolates to deliver by the 13th
Use a plastic one, the glass might be heating the chocolate too much. Also do you have a thermometer? it's good to have one, you can check the chocolate temperature so it doesn't go above 34 degrees. I also find it better not to put the chocolate for a whole minute in the microwave without mixing it. Of course it depends on how much chocolate you are doing in one go but this could be the reason your chocolate is losing the temper.
I want to tangy flavour choclate recipee
I purchased a large slab of Callebaut chocolate. Do I need to temper this the old way?
Hi Claudette,
Yes, if you're going to melt it down, you will have to temper it again. You can use the microwave method. Using small chunks from the slab instead of Callets. Or you can temper it on marble, if it is available to you. We have a video on how to execute marble tempering as well.
So just to make sure I am understanding correct, the Slabs of Callebaut chocolate are not tempered in manufacturing?
Hello! Yes, they are tempered in manufacturing.
ok ty!
Does one need a hat a half meter high? LOL
Size does matter, lol.
I find it difficult to temper because I live India where temperatures normally will be 32 to 34 centigrade.can u help?
Hi there Oruganty. Good question indeed. For sure there is one big solution and that is working in an airconditionned environment. :-) If you manage to keep your working space in a controlled temperature of about 20°C, that would be amazing. However if that's not an option, then we have the ideal solution for you to temper in high temperature conditions - using Mycyro. (more info: www.callebaut.com/en-OC/chocolate-cocoa-nuts/ncb-hd706/mycryo) You let your chocolate melt to 34°C, and then you add 1% quantity of Cocoa Butter Mycryo (please sieve it, when adding), give it a stirr - and it's temepred. Good luck with the tempering! Best regards from the Callebaut team!
My white chocolate melts but not in a liquid. I couldn’t pour it into a mold.
The only thing she doesn’t mention is what quantity of chocolate she’s first used. If you used only a couple of ounces, say 50 gms or 1 cup, surely 1 minute in a 1000 watt microwave could burn it and ruin it?!
where can you get that microwave ball?
Unfortunately we do not sell or distribute these Callebaut-branded bowls, however any regular Microwave-resistant bowl can be used to perform this manner of tempering.
There is no mention of wattage? Is it 800W or 600W or... For 1 minute ?Can you please share that info.
she said it - 1000
Hi, the wattage does not matter - a lower wattage would just take more 10 / 20 second bursts after the initial 1 minute
I've tried both high and low wattage, got the temperature to 45degs and then cooled it down to the 27 degs and then again warmed it to 31 degs. But it's not getting tempered. I'm unable to make moulds. Where am I going wrong?
Hi there! With this seeding method, you should not take the temperature above 34 degrees. This is because the Callets - or buttons - you're using are pretempered to already contain the right amount of Beta5 crystals. This also meants that you have no need to follow the temperature wave you described.
Just like in the video, you will warm up the Callets in the microwave in short bursts until liquid - but again, not above 34°C. Then test with some parchment paper to make sure the chocolate sets nicely in 2-3 mins, meaning you have not melted away too many of those essential crystals. If it sets properly, you are ready to use the chocolate for your moulds. If it doesn't, just add a few more Callets from the bag, and stir them in until they have melted, without using the microwave.
Hope this helps, let us know!
Thank you for the swift reply. Will try the method and revert back
I can't achieve the liquid texture. My choclate is hard and hardly melts. Pliz help
How long are you putting it in at a time?
Are you using chocolate chips? Chocolate chips have a lot higher viscosity than chocolate made for coating centers because they are designed to hold their shape in baked goods. Buy chocolate that comes in a bar for commercial use... usually a 10 or 11 pound bar.... you can buy less from your local candy store. You want real cocoa butter chocolate, not compound coatings that substitute palm oil for the cocoa butter.
Viscosity of coating chocolate = 140+
Viscosity of chocolate chips = 700+
How to pack these Chocolates..?
Hi Sachin, thank you for your message. We understand your question is about storage of chocolate - is that correct? If so, we define following principles:
For the Callebaut bags of chocolate - once opened - seal the bag well - wrap well in cling film to ensure no humidity can reach the chocolate so it melts and behaves the same as when it first opened.
If moisture settles on the chocolate buttons in storage it will be thick on melting and very difficult to work with and temper.
Store in a temperature of 12 to 18'C
For finished chocolates - store in specific boxes for chocolate which are lined so they do not taint the chocolate with the smell of card board. Chocolate is porous and absorbs smells. Store away from light and strong smells. Again a temperature storage of 12 to 18'C