Comment down below your favorite chocolate tempering method along with which methods you haven't yet tried! Any requests on tutorials for a specific method?
Crystal clear explanation! Thanks 🙌🏻 I prefer seeding method and the method where you just melt tempered chocolate just below V crystals’ melting temperature. I tried tabling and it was too difficult for me. And this one looks quite easy, I will try definitely!
Thank you for doing this video. I bought a container of Mycryo the last time I bought chocolate, thinking that I would figure out how to use it. You did it for me! Not sure I'll use it much with your comments about it thickening. Definitely not when I'm doing bonbons, but perhaps bars, etc. Would love to see your design ideas for Easter chocolates! Thanks again for your great videos.
Oh that's awesome, I'm so glad the video helped you!! Yeah give it a try for molded bars and see what you think! Oh yes, I need to start thinking about a couple Easter designs for sure!
The original seed method I find works best. Remove 1/3 from your overall chocolate amount. Cut it up until it's extremely fine. Almost like a powder melt, the 2/3 heat it up to a 118°F. Take off heat, stir until it reaches 100°F. Dump in seed and mix until completely melted works. Every time I only use Cocoa butter when I try and thin out bar. Chocolate for Dipping.. When I'm trying to stretch my Couverture.
Thank you Brittnee for your series of videos, good watch to watch and keep on going , as for Mycryo I found the bit about it setting faster helped with a more detailed polycarbonate mould , saved me having to double shot , as you know yourself not all moulds are the same and some are just out to give you nightmares trying to work out a solution 😢
Ohhh yes! Very good point! I love different methods because they can definitely be useful for certain techniques and it is great to be able to swap between things depending on the task! I like your idea to use mycryo for a more detailed mold, smart!
I don’t understand why it worked, but it made the whole tempering process easier & faster. I got the Mycryo on sale, so I will use it up. In the future the cost may be an issue, we’ll see! I’ll enjoy it while I can. 😂
haha I sometimes feel like that way with chocolate...like wow it worked...not sure why! I'm glad you enjoyed this process though! The mycryo powder is full of the stable crystals that chocolate needs to be in temper. So when you add the mycrcyo and stir it the stable crystals multiply throughout all of the chocolate. When those crystals multiply they block the unstable kinds from forming! Hope that helps! 😃
Hello Brittany, truly your bon bon videos inspired me to learn how to temper and make some chocolate stuff. I downloaded a chart on melting points Dark melting 46-50 c, cool 28, reheat 30-32 White: 40-45, 26, 28-29, Milk: 40-45, 27, 29-30. Are these correct? Ruby would be what ???. Also i know you recommend fat soluble powder, just starting off... can i use oil base and what ratio for 1lb can i use in coco butter for color. Please keep teaching and inspiring us newbies thank you Much appreciated ❤ from 🇨🇦
Aw thank you! 💗 Use the email in my bio to email me and ask me to send you my downloadable tempering charts (to remind me)! Then you can see what I use; on my charts I have dark, milk, white, caramel, ruby, and cocoa butter : ) Check out my last video actually to answer the question on food colors for cocoa butter! I test out a handful of different kinds including powders and oil based liquid. For the ratio it just depends on the concentration of color you're looking for! My short answer though is that I recommend precolored cocoa butters above all, they are my favorite!
Hi Brittnee, I have tried using Mycryo for tempering my chocolate and it did what you said in that it hardened very quickly, that’s actually a problem I have how ever I temper my chocolate so I definitely need to practice more. I was wondering if you had tried using Mycryo for making coloured cocoa butter, maybe you could make a video!? I live in Italy and it is almost impossible to find ready made coloured cocoa butter, maybe using Mycryo would be a good option for me. Thank you. I find your videos really helpful.
Ah yes it's very frustrating when it sets up too quickly. Mycryo works really fast, but usually the seeding method creates a slower crystallization. If you find even that is too quick just try adding a bit fewer seeds and see if that helps! As for colored cocoa butter, you can use mycryo the exact same way you use cocoa butter. Just melt it, add the color, and temper it like you would cocoa butter (because it is cocoa butter, just in a different form)!
This was a really cool informative video, really appreciate the experiments and pros/cons! I bought Mycryo as I heard it makes tempering a lot easier but I found I couldn't get those white specs to disappear through stirring, the website I got it from also suggested using it for frying which I thought was interesting!
Oh that is interesting! Yeah the little powders are strange because you'd think they would melt quick and incorporate. But I do find that the stick blender does a great job getting rid of them!
@@BrittneeKay with it being cocoa butter too, like chocolate would probably melt into it if it was that powdered size! I think i'll have to get a nice stick blender like yours :D
Regarding the con of cost you can actually make mycryo yourself :) By making cocoa butter silk and then grating with a microplane once it's set. There was a video made by a Korean RUclipsr I had found that showed the process but it looks like it's been deleted or unlisted. You can also use up to 2% of mycryo depending on the thickness you're trying to achieve. Also you can use mycryo for other uses than chocolate making as well! Many chefs will use it for salted dishes for example.
Well, mycryo and cocoa butter actually cost the same as I mentioned in the video. The added cost con still stands because cocoa butter whether silk or mycryo isn't needed to temper chocolate. So over time you will still be adding cost to your chocolate if you use cocoa butter to temper it! Plus if you make it yourself that adds time and time is money! : ) If you research mycryo it is a secret process made just by Callebaut and is actually freeze dried cocoa butter. Cocoa butter silk is also great and yes can be made at home. All of these options are definitely interesting and fun to learn about! 🤩
@BrittneeKay This was helpful for a newbie trying to figure out what processes work best for me. Could you do a video to teach us what to do when common fails happen? I just tried my first set of shells in a mold and every single one is stuck and won't release. I don't mind re-tempering and re-pouring them, but how do I get the chocolate out? I don't even care if it breaks, I just want to not waste it and not damage my molds. I'm having a hard time finding any resources to help me figure out what to do.
Oh yes, good question and I love that video idea! When that used to happen to me when I was first learning tempering or if I've made a mistake I just pop the molds into the freezer for 30 minutes and knock out what I can. I'll be honest, sometimes it can get really stuck in there and you just have to melt it out with a hair dryer or heat gun! haha
Hmm that surprises me that it didn’t end up thick and over tempered! Maybe in the future try one or the other and see which method you like best! Seeding is cheaper ☺️
Thanks so much for making this video! I’ve been looking forward to it as I bought Mycryo and used it without a lot of knowledge, but it somehow worked. I used 500 grams of Callebaut dark chocolate and added 1% of the Mycryo at 34C but I also added seeds. (Didn’t know better). Used it for bonbons and it worked. I like that it’s a quicker method. Before using Mycryo, I found it difficult to get all the seeds melted and it takes a lot of stirring and a long time before it gets to the right temperature. It could be because I live in Florida and even with A/C my room temperature is about 24 C. Not sure. Anyway, I found the chocolate was also more fluid and my shells didn’t turn out thick. Do you think it’s because I used seeds in addition to the Mycryo? I’d like to repeat my success, but I don’t know enough about why it worked so well. It seemed contradictory to your instructions on the video. Anyway, thanks again for all your videos and the work you put into sharing your knowledge with us! You’re a wonderful teacher.
Thank you so much, it means a lot! Hmm ok I'm trying to understand exactly what you did. So did you add the normal amount of seeds (about 20%) along with the mycryo? And did you add them all in the beginning, stir and let them melt down to around 34C, then also add the mycyro?
Enjoyed watching your video. I purchased Mycryo when I saw online that a lot of professionals use it for easy tempering. The math drove me insane. Lol! Was confused as to how such a small amount of Mycryo could temper a batch. You have clarified several things tor me. Truly appreciative. I do have a question how is cocoa butter used to thin chocolate when necessary?
haha Yes! The math can get annoying for sure, I definitely find the measurements a bit easier in grams, as I showed in the video. I'm glad my video helped clarify some things, that makes me happy! : ) To thin chocolate with cocoa butter I'd imagine you just add in melted cocoa butter into melted chocolate and then temper them together. But I've never needed to thin chocolate down. Why do you ask just curious? Knowing the different fluidities of chocolate by the manufacturers is helpful so that you just buy the correct one from the start because some are formulated for enrobing, some for molding, etc.
@@BrittneeKay when learning to temper chocolate for various items,cakesicles, cake pops, truffles, bonbons etc. Trying to get the correct consistency each time was troublesome. For instance how thin should the chocolate be for dipping cakesicles? Several online videos say to thin the chocolate using cocoa butter. This is tricky. Have to take it into consideration the cold temperature of the cakesicles. I found the chocolate in the bowl thickens quickly. Sorry for the book. Not a fan of fake chocolate. PS not certain where the chocolate would become too thin/transparent.
Ohhh ok I see what you're saying! Not for molding or enrobing but for dipping cold things. That is a good question, I've made cake pops but back then I used candy coating, I agree though, they aren't the best and I don't use them anymore. For using cocoa butter to thin chocolate I would just say that it's trial and error and something you may just have to experiment with with ratios...because each brand and type of chocolate will be a little different!@@lauraguynup4555
I plan on just sticking to the correct type of chocolate. Learning a lot about why chocolate(s) results can vary helps a ton. Furthermore looking to learn about water in products and how it affects the shelf life. I noticed you generally mentioned it in one of your other videosI did . I researched a little. Looks like it is going to require some studying to understand. Oh well! Lol Thanks again for the knowledge.🧐
@@BrittneeKay Thanks & highly appreciated your experimental & practical venture on RUclips as chocolatiers. I am a very curious R & D chocolate scientist with chef background . I have many queries particularly regarding tempering with CB & it's precise cooling method during complete formation of desired beta crystals . Do you have any choclate scientist in your circle?
@@turakane it honestly depends on the inside of the bar, depending on the filling shelf life can greatly vary. Otherwise if it's plain chocolate as the creator said og shelf life of the chocolate but know that chocolate is not a perishable item, so if it's not for commercial use just like pasta it can last for years after its original shelf date. It can whiten (sugar condensation) and lose some of its flavor but there's absolutely no health risk associated.
I have been watching your channel and it has helped this grandfather. I have been making different things with chocolate and you have helped a lot. I have been trying to find the white gloves you use for handling the chocolate and unfortunately I haven’t been able to. The links you provided hasn’t worked. Would you be kind enough to send a link to let me know how I can find the ones you use. Thank you in advance.
Hi thanks! I'm glad that you're enjoying the channel! Are you talking about the food safe gloves I use...the black ones? Thanks for letting me know about the broken link, I have fixed it! amzn.to/3x5DUWd
I am not really into making chocolate itself, but I will think about it! Are you more interested in bean to bar rather than purchasing couverture chocolate?
Yeah I hear you! That is cool and I think that would be a fun thing to learn also, maybe in the future I will give it a try, but it is not my specialty! : )@@user-lt8lp1vg2v
Amateur chocolatier. Used Mycryo for the first time last year. I loved it because I hated adding more expensive chocolate with the seeding method. I make molded chocolates with dark, milk. white and ruby chocolate. I found that the milk and ruby chocolate got very thick. Can I thin them out with paramount crystals? I think the Mycryo is less expensive than adding all the seeding chocolate--and the stirring....
Yeah mycryo tempers and sets up really fast! Which is awesome for somethings but frustrating for others. However, I wouldn’t thin the chocolate, it is formulated for its specific use. Why do you think adding seeds is expensive? Chocolate can be reused to any seeds you add is accounted for in the chocolate and never wasted it’s just a cycle, you temper the chocolate and add more seeds and because the percentage is low you don’t have to buy new chocolate for a long time. There are also other methods that don’t require fresh seeds…tabling and the full heat/cool/warm!
@@BrittneeKay I recently purchased a Martellato chocolate warmer. Is there a percentage of chocolate you use for seeding? After I get it up to temp, I just keep putting chocolate in and stirring and stirring until it cools down. Would I be able to do this with the machine? Previously, I've seeded and sometimes my chocolate was still too thick, very difficult to use. How do I fix that? I've never heard of the heat/cool/warm method. Thank you for your quick response--I love your videos.
@@maryd8968 Of course! Awesome! Yeah you can do the seeding method with the chocolate warming tank as well! Check out this video: ruclips.net/video/LXl-juQZsuU/видео.htmlsi=cYgs5sJx93mIeNOd You add 20% (about) of seeds. You don't have to use them all and somtimes you'll toss in a couple more. You want to stir as it cools and stop adding seeds around 34C. It should not be getting too thick unless you are accidentally overseeding!
THANK YOU Dear Brittnee 🌺🙏🌺 I wanted to ask you something - I make the chocolate myself from cacaoa mass, cocoa butter, sugar and soon milk chocolate, Do I calculate the 1% of the Mycryo out of the total weight of all the ingredients or only of the cacao mass and the cacao butter - May you have A great weekend💜
I don’t have personal experience but I would calculate it out of the full weight of all of your chocolate ingredients! Essentially that’s what you’re doing if you used bagged chocolate 😃
Great video, very informative! I’m wondering if this chocolate I’m trying to buy on Amazon are good for tempering or making bonbons. They’re all callebaut brand but I know that you’ve said it has to be couverture. The dark chocolate says couverture, the milk chocolate says baking callets, the white chocolate doesn’t say either. I’m wondering if all of them need to be couverture? Or will all 3 of these work well for tempering/making bonbons. I’m new to tempering chocolate but I don’t wanna buy the wrong kind of chocolate. Or if you have a link to any chocolate you use? Thank you!
Yes they all need to be couvertures so that they contain enough cocoa butter (usually over 35%) Callebaut chocolates are all couverture, so are Valrhona. If you're buying callets it should be fine. You can also post in the comments the links or name of the products you're talking about so we can confirm.
Yes good question, yes Callebaut is the brand I use and they are couverture chocolates. If you'd like you can buy from BakeDeco, I love them because they are a great supplier and I tend to trust them a little bit more than Amazon especially when it comes to edible things like chocolate :) white: shrsl.com/4b1mn milk: shrsl.com/4b1mq dark: shrsl.com/4b1mu Also as a side note, if ever you wonder if a specific brand of chocolate is couverture check the ingredients. If you see anything like palm oil or vegetable oil then it is compound. Couverture only contains sugar, cocoa butter, and cocoa solids or unsweetened chocolate (and milk solids in white and milk and maybe some sort of emulsifier like lecithin) Hope this helps! :)
Thank you for another great video! Question - your video shows Callebaut Mycryo from Gigy but your link is for Cacao Barry Mycryo from bakedeco. Is there a difference?
No difference! Gygi's is my local restaurant supply store, so I buy it from there in person (they always repackage their products I'm not sure why!), and bakedeco is just my favorite online supplier where I order cocoa butter and other things from. It's all the exact same product though, all made my Callebaut! : ) Great question!
Have you been able to temper the caramel chocolate with mycryo? Or actually with any method? It is SO GOOD but wasn't able to temper it no matter how hard I tried. It was good but better for fillings like ganache.
I haven’t used mycryo to temper it but for sure you can! Follow the instructions in the description and it should work great for you. I have tempered caramel though with the seeding method by following the white chocolate temperature scale and it works great!
@@BrittneeKay So I didn't have the chocolate from Callebaut. I made it myself and maybe it wasn't ideal and that's where the issue was. But for me the problem is that caramel chocolate has different consistency when melted. It is more like a paste than liquid. Ofc in theory the cocoa butter in the chocolate is unchanged and so it should be possible to temper it. But the sugar and milk is changed and I found it impossible to distribute the seeds and temperature evenly. I don't have the slab but I failed in tempering it by measuring temperature and agitating too. It wasn't a complete disaster. I spread (because it was not pourable) the partially tempered chocolate in the tablet mold and it was then possible to get it out almost entirely. There was a lot of pieces left though.
Ohhh interesting! Yes, I have only used Callebaut caramel chocolate and it works really well! What brand was yours? I'm glad that it still worked for the most part even if it was a bit thick and you got it out of the mold! I wonder why it's so different to mine! 🤔@@kikitauer
@@BrittneeKay Okay I will stop trying to be scrappy and buy the real thing. I made it out of supermarket brand couverture chocolate. It is not that bad, it has 36% and tastes nice. I used the ceramic bowl and put it in microwave for 20-30 second bursts, mixing in between, for about20 minutes. I think Callebaut probably uses much lower temperature so the sugar keeps its consistency at least partially 🤔
Yeah I'm not sure about it, I'm sure it could work with more practice, I just sadly can't help since I haven't tried it myself! :) I love that you're experimenting yourself though, that is a great quality! @@kikitauer
Když mi zůstane temperovaná čokoláda, musím ji znovu temperovat, nebo ji můžu jen zahřát na pracovní teplotu? Dám rozpustit novou čokoládu a do ní přidám temperovanou? Jak postupovat? Děkuji ❤
@@BrittneeKay thank you so much for taking the time to answer back so many times I see people asked questions and get no answer it's nice to see that you're interactive with your audience. Keep the videos coming I'm really enjoying them.
No I think you're mixing up the methods :) Take a look at this video, I explain the seeding method: ruclips.net/video/NQiZl2Dl1KE/видео.htmlsi=YMPeu9ix2Mqa5iOB@@lovely11
No way, i was just given some mycro instead of plain cocoa butter by accident! I guess it won't go to waste now. It's just a shame I can't decorate with it
No, in fact smaller amounts are harder to temper in the microwave. But when you say temper in the microwave what exactly do you mean? There is a "microwave method" where you melt half and stir, anything else is just using the microwave to melt the chocolate and the tempering happens after, similar to what I demonstrate in this video. But to answer your question, 1 lb is not a lot at all to use for the microwave!
Ok perfect, that's what I assume you meant as well! So yeah, 1 lb is actually a great place to start as far as amounts go for the microwave method I think! And I would say you could go up to 3 lbs. In theory it should work with any amount, but I think the more chocolate you use the harder it may be to eyeball how much "half is"! You're so welcome! :D@@hayzelbrathwaite2550
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Comment down below your favorite chocolate tempering method along with which methods you haven't yet tried! Any requests on tutorials for a specific method?
I prefer the seeding method.
Yes!!!!! Please do a video on cocoa butter silk! Thank you for this one. I did ask recently about tempering with cocoa butter.
Perfect!! 😃
Crystal clear explanation! Thanks 🙌🏻
I prefer seeding method and the method where you just melt tempered chocolate just below V crystals’ melting temperature. I tried tabling and it was too difficult for me. And this one looks quite easy, I will try definitely!
Oh awesome! Yeah you’ll like this method, it’s sooo easy!
Thank you for doing this video. I bought a container of Mycryo the last time I bought chocolate, thinking that I would figure out how to use it. You did it for me! Not sure I'll use it much with your comments about it thickening. Definitely not when I'm doing bonbons, but perhaps bars, etc. Would love to see your design ideas for Easter chocolates! Thanks again for your great videos.
Oh that's awesome, I'm so glad the video helped you!! Yeah give it a try for molded bars and see what you think! Oh yes, I need to start thinking about a couple Easter designs for sure!
The original seed method I find works best. Remove 1/3 from your overall chocolate amount. Cut it up until it's extremely fine. Almost like a powder melt, the 2/3 heat it up to a 118°F. Take off heat, stir until it reaches 100°F. Dump in seed and mix until completely melted works. Every time I only use Cocoa butter when I try and thin out bar. Chocolate for Dipping.. When I'm trying to stretch my Couverture.
I usually use seeding method but every method has its time and place!
Thank you! I have been searching for on RUclips for few days now, the ratio of chocolate and cocoa butter.
Glad to help!!
Great.... and love that cracking sound
Hehe it’s so satisfying to do!
Thank you Brittnee for your series of videos, good watch to watch and keep on going , as for Mycryo I found the bit about it setting faster helped with a more detailed polycarbonate mould , saved me having to double shot , as you know yourself not all moulds are the same and some are just out to give you nightmares trying to work out a solution 😢
Ohhh yes! Very good point! I love different methods because they can definitely be useful for certain techniques and it is great to be able to swap between things depending on the task! I like your idea to use mycryo for a more detailed mold, smart!
I don’t understand why it worked, but it made the whole tempering process easier & faster. I got the Mycryo on sale, so I will use it up. In the future the cost may be an issue, we’ll see! I’ll enjoy it while I can. 😂
haha I sometimes feel like that way with chocolate...like wow it worked...not sure why! I'm glad you enjoyed this process though! The mycryo powder is full of the stable crystals that chocolate needs to be in temper. So when you add the mycrcyo and stir it the stable crystals multiply throughout all of the chocolate. When those crystals multiply they block the unstable kinds from forming! Hope that helps! 😃
Hello Brittany, truly your bon bon videos inspired me to learn how to temper and make some chocolate stuff. I downloaded a chart on melting points
Dark melting 46-50 c, cool 28, reheat 30-32
White: 40-45, 26, 28-29,
Milk: 40-45, 27, 29-30.
Are these correct?
Ruby would be what ???.
Also i know you recommend fat soluble powder, just starting off... can i use oil base and what ratio for 1lb can i use in coco butter for color. Please keep teaching and inspiring us newbies thank you Much appreciated ❤ from 🇨🇦
Aw thank you! 💗
Use the email in my bio to email me and ask me to send you my downloadable tempering charts (to remind me)! Then you can see what I use; on my charts I have dark, milk, white, caramel, ruby, and cocoa butter : )
Check out my last video actually to answer the question on food colors for cocoa butter! I test out a handful of different kinds including powders and oil based liquid. For the ratio it just depends on the concentration of color you're looking for! My short answer though is that I recommend precolored cocoa butters above all, they are my favorite!
Lol I gotta get into the habit of reading before send. Senseless word's in. 😅
Hi Brittnee, I have tried using Mycryo for tempering my chocolate and it did what you said in that it hardened very quickly, that’s actually a problem I have how ever I temper my chocolate so I definitely need to practice more. I was wondering if you had tried using Mycryo for making coloured cocoa butter, maybe you could make a video!? I live in Italy and it is almost impossible to find ready made coloured cocoa butter, maybe using Mycryo would be a good option for me. Thank you. I find your videos really helpful.
Ah yes it's very frustrating when it sets up too quickly. Mycryo works really fast, but usually the seeding method creates a slower crystallization. If you find even that is too quick just try adding a bit fewer seeds and see if that helps!
As for colored cocoa butter, you can use mycryo the exact same way you use cocoa butter. Just melt it, add the color, and temper it like you would cocoa butter (because it is cocoa butter, just in a different form)!
Interesting! I might try this for molded chocolate decorations.
Yeah! I think it will work nice for that 😃
@@BrittneeKay I used this technique to make a 3-part molded dinosaur. It worked really well!
Oh awesome! That sounds super cute!! : )@@psmzelda
This was a really cool informative video, really appreciate the experiments and pros/cons! I bought Mycryo as I heard it makes tempering a lot easier but I found I couldn't get those white specs to disappear through stirring, the website I got it from also suggested using it for frying which I thought was interesting!
Oh that is interesting! Yeah the little powders are strange because you'd think they would melt quick and incorporate. But I do find that the stick blender does a great job getting rid of them!
@@BrittneeKay with it being cocoa butter too, like chocolate would probably melt into it if it was that powdered size! I think i'll have to get a nice stick blender like yours :D
yeah! once you have one you'll love it and use it so much!@@fn1202
Regarding the con of cost you can actually make mycryo yourself :) By making cocoa butter silk and then grating with a microplane once it's set. There was a video made by a Korean RUclipsr I had found that showed the process but it looks like it's been deleted or unlisted. You can also use up to 2% of mycryo depending on the thickness you're trying to achieve. Also you can use mycryo for other uses than chocolate making as well! Many chefs will use it for salted dishes for example.
Well, mycryo and cocoa butter actually cost the same as I mentioned in the video. The added cost con still stands because cocoa butter whether silk or mycryo isn't needed to temper chocolate. So over time you will still be adding cost to your chocolate if you use cocoa butter to temper it! Plus if you make it yourself that adds time and time is money! : )
If you research mycryo it is a secret process made just by Callebaut and is actually freeze dried cocoa butter. Cocoa butter silk is also great and yes can be made at home. All of these options are definitely interesting and fun to learn about! 🤩
Thanks for another great video!
My pleasure!
Great video!
Thanks! Glad you liked it!
I am so behind on knowledge 😢 but I still enjoy watching your advanced videos ♥️
You’re so sweet! I think you know more than you think! 😃
@BrittneeKay This was helpful for a newbie trying to figure out what processes work best for me. Could you do a video to teach us what to do when common fails happen? I just tried my first set of shells in a mold and every single one is stuck and won't release. I don't mind re-tempering and re-pouring them, but how do I get the chocolate out? I don't even care if it breaks, I just want to not waste it and not damage my molds. I'm having a hard time finding any resources to help me figure out what to do.
Oh yes, good question and I love that video idea! When that used to happen to me when I was first learning tempering or if I've made a mistake I just pop the molds into the freezer for 30 minutes and knock out what I can. I'll be honest, sometimes it can get really stuck in there and you just have to melt it out with a hair dryer or heat gun! haha
Yes, pretty much, but I added the Mycryo when the seeds had almost mostly melted and the temperature was at 34 degrees.
Hmm that surprises me that it didn’t end up thick and over tempered! Maybe in the future try one or the other and see which method you like best! Seeding is cheaper ☺️
Thanks so much for making this video! I’ve been looking forward to it as I bought Mycryo and used it without a lot of knowledge, but it somehow worked. I used 500 grams of Callebaut dark chocolate and added 1% of the Mycryo at 34C but I also added seeds. (Didn’t know better). Used it for bonbons and it worked. I like that it’s a quicker method. Before using Mycryo, I found it difficult to get all the seeds melted and it takes a lot of stirring and a long time before it gets to the right temperature. It could be because I live in Florida and even with A/C my room temperature is about 24 C. Not sure. Anyway, I found the chocolate was also more fluid and my shells didn’t turn out thick. Do you think it’s because I used seeds in addition to the Mycryo? I’d like to repeat my success, but I don’t know enough about why it worked so well. It seemed contradictory to your instructions on the video. Anyway, thanks again for all your videos and the work you put into sharing your knowledge with us! You’re a wonderful teacher.
Thank you so much, it means a lot!
Hmm ok I'm trying to understand exactly what you did. So did you add the normal amount of seeds (about 20%) along with the mycryo? And did you add them all in the beginning, stir and let them melt down to around 34C, then also add the mycyro?
Enjoyed watching your video. I purchased Mycryo when I saw online that a lot of professionals use it for easy tempering. The math drove me insane. Lol! Was confused as to how such a small amount of Mycryo could temper a batch. You have clarified several things tor me. Truly appreciative. I do have a question how is cocoa butter used to thin chocolate when necessary?
haha Yes! The math can get annoying for sure, I definitely find the measurements a bit easier in grams, as I showed in the video. I'm glad my video helped clarify some things, that makes me happy! : )
To thin chocolate with cocoa butter I'd imagine you just add in melted cocoa butter into melted chocolate and then temper them together. But I've never needed to thin chocolate down. Why do you ask just curious? Knowing the different fluidities of chocolate by the manufacturers is helpful so that you just buy the correct one from the start because some are formulated for enrobing, some for molding, etc.
@@BrittneeKay when learning to temper chocolate for various items,cakesicles, cake pops, truffles, bonbons etc. Trying to get the correct consistency each time was troublesome. For instance how thin should the chocolate be for dipping cakesicles? Several online videos say to thin the chocolate using cocoa butter. This is tricky. Have to take it into consideration the cold temperature of the cakesicles. I found the chocolate in the bowl thickens quickly. Sorry for the book. Not a fan of fake chocolate. PS not certain where the chocolate would become too thin/transparent.
Ohhh ok I see what you're saying! Not for molding or enrobing but for dipping cold things. That is a good question, I've made cake pops but back then I used candy coating, I agree though, they aren't the best and I don't use them anymore. For using cocoa butter to thin chocolate I would just say that it's trial and error and something you may just have to experiment with with ratios...because each brand and type of chocolate will be a little different!@@lauraguynup4555
I plan on just sticking to the correct type of chocolate. Learning a lot about why chocolate(s) results can vary helps a ton. Furthermore looking to learn about water in products and how it affects the shelf life. I noticed you generally mentioned it in one of your other videosI did . I researched a little. Looks like it is going to require some studying to understand. Oh well! Lol Thanks again for the knowledge.🧐
Yes of course!! @@lauraguynup4555
Wow.. chef/ chocolatier britanee ...Your videos are so informative . Thanks !
Thank you so much!! 😊
@@BrittneeKayany idea about , how much would be shelf life of a chocolate bar that tempered by Mycryo cocoa butter or cocoa silk butter?
It would be the shelf life of the chocolate, so follow the expiration date of the manufacturer!@@turakane
@@BrittneeKay
Thanks & highly appreciated your experimental & practical venture on RUclips as chocolatiers.
I am a very curious R & D chocolate scientist with chef background .
I have many queries particularly regarding tempering with CB & it's precise cooling method during complete formation of desired beta crystals . Do you have any choclate scientist in your circle?
@@turakane it honestly depends on the inside of the bar, depending on the filling shelf life can greatly vary. Otherwise if it's plain chocolate as the creator said og shelf life of the chocolate but know that chocolate is not a perishable item, so if it's not for commercial use just like pasta it can last for years after its original shelf date. It can whiten (sugar condensation) and lose some of its flavor but there's absolutely no health risk associated.
I have been watching your channel and it has helped this grandfather. I have been making different things with chocolate and you have helped a lot. I have been trying to find the white gloves you use for handling the chocolate and unfortunately I haven’t been able to. The links you provided hasn’t worked. Would you be kind enough to send a link to let me know how I can find the ones you use. Thank you in advance.
Hi thanks! I'm glad that you're enjoying the channel! Are you talking about the food safe gloves I use...the black ones?
Thanks for letting me know about the broken link, I have fixed it! amzn.to/3x5DUWd
Thank you for the advice and your videos ❤❤
You are so welcome!
I love your video very much ~
Thank you so much!
Hello dear. Can you make a video on how to make milk chocolate bars, dark and white chocolate with chocolate powder ❤
I am not really into making chocolate itself, but I will think about it! Are you more interested in bean to bar rather than purchasing couverture chocolate?
Purchasing already made is too expensive and besides i want to learn more😘🙏
Yeah I hear you! That is cool and I think that would be a fun thing to learn also, maybe in the future I will give it a try, but it is not my specialty! : )@@user-lt8lp1vg2v
Thank you for sharing❤What is the brand of the blender?Thank you so much
My exact one should be linked in the description, the brand is CuisineArt!
Amateur chocolatier. Used Mycryo for the first time last year. I loved it because I hated adding more expensive chocolate with the seeding method. I make molded chocolates with dark, milk. white and ruby chocolate. I found that the milk and ruby chocolate got very thick. Can I thin them out with paramount crystals? I think the Mycryo is less expensive than adding all the seeding chocolate--and the stirring....
Yeah mycryo tempers and sets up really fast! Which is awesome for somethings but frustrating for others. However, I wouldn’t thin the chocolate, it is formulated for its specific use.
Why do you think adding seeds is expensive? Chocolate can be reused to any seeds you add is accounted for in the chocolate and never wasted it’s just a cycle, you temper the chocolate and add more seeds and because the percentage is low you don’t have to buy new chocolate for a long time.
There are also other methods that don’t require fresh seeds…tabling and the full heat/cool/warm!
@@BrittneeKay I recently purchased a Martellato chocolate warmer. Is there a percentage of chocolate you use for seeding? After I get it up to temp, I just keep putting chocolate in and stirring and stirring until it cools down. Would I be able to do this with the machine? Previously, I've seeded and sometimes my chocolate was still too thick, very difficult to use. How do I fix that? I've never heard of the heat/cool/warm method. Thank you for your quick response--I love your videos.
@@maryd8968 Of course! Awesome! Yeah you can do the seeding method with the chocolate warming tank as well! Check out this video:
ruclips.net/video/LXl-juQZsuU/видео.htmlsi=cYgs5sJx93mIeNOd
You add 20% (about) of seeds. You don't have to use them all and somtimes you'll toss in a couple more. You want to stir as it cools and stop adding seeds around 34C. It should not be getting too thick unless you are accidentally overseeding!
THANK YOU Dear Brittnee 🌺🙏🌺 I wanted to ask you something - I make the chocolate myself from cacaoa mass, cocoa butter, sugar and soon milk chocolate, Do I calculate the 1% of the Mycryo out of the total weight of all the ingredients or only of the cacao mass and the cacao butter - May you have A great weekend💜
I don’t have personal experience but I would calculate it out of the full weight of all of your chocolate ingredients! Essentially that’s what you’re doing if you used bagged chocolate 😃
THANK YOU VERY MUCH 🌷@@BrittneeKay
Of course!! @@oferbechor1579
Great video, very informative! I’m wondering if this chocolate I’m trying to buy on Amazon are good for tempering or making bonbons. They’re all callebaut brand but I know that you’ve said it has to be couverture.
The dark chocolate says couverture, the milk chocolate says baking callets, the white chocolate doesn’t say either. I’m wondering if all of them need to be couverture? Or will all 3 of these work well for tempering/making bonbons. I’m new to tempering chocolate but I don’t wanna buy the wrong kind of chocolate. Or if you have a link to any chocolate you use? Thank you!
Yes they all need to be couvertures so that they contain enough cocoa butter (usually over 35%) Callebaut chocolates are all couverture, so are Valrhona. If you're buying callets it should be fine. You can also post in the comments the links or name of the products you're talking about so we can confirm.
Yes good question, yes Callebaut is the brand I use and they are couverture chocolates. If you'd like you can buy from BakeDeco, I love them because they are a great supplier and I tend to trust them a little bit more than Amazon especially when it comes to edible things like chocolate :)
white: shrsl.com/4b1mn
milk: shrsl.com/4b1mq
dark: shrsl.com/4b1mu
Also as a side note, if ever you wonder if a specific brand of chocolate is couverture check the ingredients. If you see anything like palm oil or vegetable oil then it is compound. Couverture only contains sugar, cocoa butter, and cocoa solids or unsweetened chocolate (and milk solids in white and milk and maybe some sort of emulsifier like lecithin) Hope this helps! :)
@@BrittneeKay that makes so much more sense! I’ll check out that site. Thank you so much, both of you.
Of course!! :D@@angelvaldovinos4123
I have a question please, what is the difference between using Callebaut callets vs block?
Nothing except the block is a lot more work because you have to chop it up!
@@BrittneeKay thank you so much❤
Thank you for another great video! Question - your video shows Callebaut Mycryo from Gigy but your link is for Cacao Barry Mycryo from bakedeco. Is there a difference?
No difference! Gygi's is my local restaurant supply store, so I buy it from there in person (they always repackage their products I'm not sure why!), and bakedeco is just my favorite online supplier where I order cocoa butter and other things from. It's all the exact same product though, all made my Callebaut! : ) Great question!
Have you been able to temper the caramel chocolate with mycryo? Or actually with any method? It is SO GOOD but wasn't able to temper it no matter how hard I tried. It was good but better for fillings like ganache.
I haven’t used mycryo to temper it but for sure you can! Follow the instructions in the description and it should work great for you. I have tempered caramel though with the seeding method by following the white chocolate temperature scale and it works great!
@@BrittneeKay So I didn't have the chocolate from Callebaut. I made it myself and maybe it wasn't ideal and that's where the issue was.
But for me the problem is that caramel chocolate has different consistency when melted. It is more like a paste than liquid. Ofc in theory the cocoa butter in the chocolate is unchanged and so it should be possible to temper it. But the sugar and milk is changed and I found it impossible to distribute the seeds and temperature evenly. I don't have the slab but I failed in tempering it by measuring temperature and agitating too. It wasn't a complete disaster. I spread (because it was not pourable) the partially tempered chocolate in the tablet mold and it was then possible to get it out almost entirely. There was a lot of pieces left though.
Ohhh interesting! Yes, I have only used Callebaut caramel chocolate and it works really well!
What brand was yours? I'm glad that it still worked for the most part even if it was a bit thick and you got it out of the mold! I wonder why it's so different to mine! 🤔@@kikitauer
@@BrittneeKay Okay I will stop trying to be scrappy and buy the real thing. I made it out of supermarket brand couverture chocolate. It is not that bad, it has 36% and tastes nice. I used the ceramic bowl and put it in microwave for 20-30 second bursts, mixing in between, for about20 minutes. I think Callebaut probably uses much lower temperature so the sugar keeps its consistency at least partially 🤔
Yeah I'm not sure about it, I'm sure it could work with more practice, I just sadly can't help since I haven't tried it myself! :) I love that you're experimenting yourself though, that is a great quality! @@kikitauer
Když mi zůstane temperovaná čokoláda, musím ji znovu temperovat, nebo ji můžu jen zahřát na pracovní teplotu? Dám rozpustit novou čokoládu a do ní přidám temperovanou? Jak postupovat? Děkuji ❤
Always re-temper your chocolate before each use! You can use this method, seeding, tabling, anything! For seeds always use fresh callets!
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Where did you get your little glass bowl you used to measure the Mycryo?
I got mine at a local store but you can find glass bowl sets on Amazon I think that have the same variety of sizes!
@@BrittneeKay I was able to find some. Thank you I have been looking on Amazon for months.
Oh awesome!! :D@@kerrimcintyre6427
@@BrittneeKay thank you so much for taking the time to answer back so many times I see people asked questions and get no answer it's nice to see that you're interactive with your audience. Keep the videos coming I'm really enjoying them.
You're so welcome, that is my goal! :D Thanks for the support!@@kerrimcintyre6427
Please make a video for seeding method again ❤
I have two videos on the seeding! You want another one? What questions do you have?
@@BrittneeKay actually I am facing issue in tempering because when i heat the chocolate then it take so long time for cooling
Hmm I wonder why it takes so long to cool...? What is your room temperature and also how many seeds are you adding?
@@lovely11
@@BrittneeKay I melted 50 percent then add rest 50 percent. I have take small bow is it the reason ??
No I think you're mixing up the methods :) Take a look at this video, I explain the seeding method:
ruclips.net/video/NQiZl2Dl1KE/видео.htmlsi=YMPeu9ix2Mqa5iOB@@lovely11
No way, i was just given some mycro instead of plain cocoa butter by accident! I guess it won't go to waste now. It's just a shame I can't decorate with it
Oh nice! No don’t worry, you can also melt down mycryo and temper it just like normal cocoa butter!
@@BrittneeKay can I make designs with it also?
Yes of course!@@ligiavieira5779
I've read that tempering in the microwave is only for small amounts of chocolate. Is 1lb too large an amount for microwave tempering?
No, in fact smaller amounts are harder to temper in the microwave. But when you say temper in the microwave what exactly do you mean? There is a "microwave method" where you melt half and stir, anything else is just using the microwave to melt the chocolate and the tempering happens after, similar to what I demonstrate in this video. But to answer your question, 1 lb is not a lot at all to use for the microwave!
I mean melting half in the microwave and using the unmelted half as seed for the tempering. Thank you so much for your prompt responses!❤
Ok perfect, that's what I assume you meant as well! So yeah, 1 lb is actually a great place to start as far as amounts go for the microwave method I think! And I would say you could go up to 3 lbs. In theory it should work with any amount, but I think the more chocolate you use the harder it may be to eyeball how much "half is"!
You're so welcome! :D@@hayzelbrathwaite2550
Hope all is well. Did not see a post this week.
Aww thank you! 💓 I am good, new video this week is a more time-consuming project I was busy with last week! :D
@@BrittneeKay I enjoy your videos. Glad you are doing well. I will keep an eye out for your next video.
Thanks so much! Yes this Thursday or Friday...it's a fun one, I think you'll like it!@@lauraguynup4555
What scale are you using
Oh thanks for this comment, I forgot to link it, just added it to the description! : )
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