How to Temper Chocolate - A Quick Guide | Savour Chocolate & Patisserie School
HTML-код
- Опубликовано: 18 июн 2024
- www.savourschool.com.au/
Want to learn MORE on how to temper chocolate?
Choose the best option for learning that best suits you:
LEARN WITH ONLINE CLASSES: bit.ly/1x6qKxq
LEARN WITH HANDS-ON CLASSES : bit.ly/1yWjXe7
For people starting our in making chocolate, tempering chocolate is one of the trickier elements, and can cause trouble even for experienced chefs - but it doesn't have to be!
Here at Savour Chocolate & Patisserie School, we can teach you how to temper chocolate properly, to help you get it right every time.
Well-tempered chocolate has a beautifully glossy appearance, smooth texture, even colour, and a nice sharp snap. Poorly tempered chocolate still tastes good, but loses its aesthetic and textural appeal. It will look dull, have a soft and uneven texture and may have a bloom (a sort of whitish coating caused by changes in the fat molecules).
For more on tempering, Savour Chocolate & Patisserie School offer two options to learn more about how to temper chocolate correctly:
CHOCOLATES & PRALINES LEVEL 1
Learn our hands-on chocolate tempering techniques, then create a range of stunning moulded and hand-dipped chocolates in our Chocolates & Pralines Level 1 Class at our school, located in Brunswick, Melbourne.
SAVOUR ONLINE CLASSES
Learn the three chocolate tempering techniques from the comfort of your kitchen with our online video tutorials by award winning chef Kirsten Tibballs.
Both classes give you all the tricks of the trade when it comes to seeding, tabling, and tempering chocolate, whether white, milk or dark. Our online and in-house classes cater to all skill levels, from beginner chefs through to passionate amateur foodies and professional chefs.
"Mining by Moonlight" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 creativecommons.org/licenses/by/3.0/
Hello Savour School - my chocolate making Alma Mater... Kirsten and her team are the best in the world to learn chocolate making from. Fun, fun, fun. I wish I could visit you again! But I am far away: I am retired from professional chocolate business in Plymouth, NH, USA. But occasionally I am asked to demo chocolate making by the community, as I still make chocolates. I wanted to thank Savour to teach me so well the art of chocolates and patisserie. Your smile on your tutorial is priceless. Make me smile each time, I see you!
great explanation of tempering. I've tried to explain the science behind it before without much success, I'll share this and hopefully they'll get it.
+Shaz Green Thanks Shaz. As you probably know, there is a LOT more science behind it. Maybe we'll do a advanced guide at some point!
Great tutorial. Thanks so much.
Best tutorial ever. Thanks for sharing. Hugs from Brazil.
Yay, thank you so much 😊😊
Best tempering video yet, easy and clear explanations
Thank you Michael. If you enjoyed this video we have a library of over 300 recipes on Savour Online Classes
www.savourschool.com.au/online-classes.aspx
Thanks for sharing,loved your tutorial
thank you so much!
First time ever I am getting actual Chocolaty Wisdom 😃....short but million dollar 💲💵 video... Love and Respect from India 🙏👍😃
Thank you for such an informative video
This is the concise tempering explanation I have seen, it makes it very easy to understand and practice yourself.
Thank you for the feedback!
I have watched a few videos of how to temper chocolate but this is by far the best!
Thank you
Thank you
That was so helpful. Thank you 😘
You're welcome! I hope you enjoyed the video
she is so cute! thanks for sharing
That's amazing ❤️👍👍
You are so AWESOME!
Thank You so much dearest 💐
You’re such an inspiration 🥰
Be Blissful Eternally 🙏😇
Thank you. I hope this video helped answer any questions you have.
I only have a slab of marble that is 30x40cm, and my benchtop isn't marble or stone. My candy thermometer also doesn't show temperatures below 38 degrees C. Can I still temper chocolate? Also, I just thought I would say, I LOVE your brownie recipe, it's amazing!
Great
I search hundreds if video on tempering chocolate, this one is the best explained and the clearest of all, trust me
Wow, thank you!
Thanks for sharing the technique
My pleasure 😊
That’s very well explained and during working with the temper Chocolate as the temperature fall down what is the max temperature fall can be allowed, as someone may forget to keep check the temperature often.
Thank you for your kind words. 27 degrees :)
@@KirstenTibballs , can I reheat it to 31 with a hair dryer after it falls at 27?
Thanks! That's a really simple process. I wish I was more confident in tempering. I just don't have the money to try and try and try. God bless you and your business.
I hope you make more money and that your life becomes easier!
@@amee1491 Thanks so much!
Thanks for the video 😀 I have one query, the choclate require tempering only once ? For e.g if I have tempered the choclate and found that I have some leftover choclate then after few days if I use the same choclate then again I need to temper it ? Or I just need to give it a quick microwave heat of 10 sec and it will be good for working again ? Please guide.
Temper again. Everytime the chocolate has set. You have to temper it again to get the beta crystal that is required
What can I do to have a very liquid chocoate as your? mine is always very thick when gets the correct temperature.Tempered but very thick.
Maybe it's with your chocolate mixture. They say that more cocoa butter the chocolate has. The more it is liquidy. Hehe
Amei
If you made a large batch and didn't use it all and store it in the fridge for another time, does the batch have to be re-tempered when you are ready to use it?
Yes, you will need to re-temper it :)
Looking so cute 😍
Thank you
Awesome 👍👍👍👍
After making the chocolate, how many days can you keep it in the fridge and eat it
Does outside atmosphere affect coverture chocolates? I live in India at a place where temp may rise as high as 45o celcius(generally b/w 35-40o). How do i manage it then? My chocolates are not setting properly.
Thanks you
Thank you too!
I would like to ask if i use a bain-marie to reach my dark chocolate to 45o C then i remove the choco from heat, pour the 20% of the chocolate into the melted one and stir it will work or i have to reach the melted to 31-32 C and the pour it? Thanks in advance!
Hi! I answer all your tempering questions at Savour Online Classes
www.savourschool.com.au/online-classes/
This was so helpful. I had a question chef. I really hope you answer it.
So I successfully tempered my Chocolate and it set at room temperature. But when I placed the tempered choc in fridge to harden,it was stable but it lacked shine. Was it because I set it on a parchment paper and that's why it was matte?
Will it be shiny on different surface like plastic?
Also my tempered chocolate felt a little thick than normal as shown in your video.
What can I do to thin it ?
Hi,
That is because you set it on parchment paper. It will be shiny if you set it on a shiny surface, like plastic.
I really think that this one was the best explained video I've ever.... seen!! But still I'm left with a doubt regarding fat bloom that if once we have mistakenly got our chocolate bloomed then can we have it corrected out as the perfect tempered one...?? If yes, then how?
If you have fat bloom on your chocolate, you can simply melt it again and re-temper it.
Kirsten Tibballs thank you so... much
If you have fat bloom on your chocolate, you can simply melt it again and re-temper it.
i tried Hershey's special dark chocolate chips and it just made a mess. what kind or brand of chocolate should i use best?
I tried using the microwave method you showed in one of your videos - melt it till you get about half liquid/half solid then stir till all melted. Do you have to mind the maximum temperature of the chocolates with this method? Although I was successful in tempering the chocolate, the chocolate is thicker than what you had in the video because I was afraid to go over 34C during melting. I'm using Callebaut callets by the way, 811 and W2.
Hey Jason, that's correct, but also keep in mind the bowl you are using. Have a good day.
What’s the best chocolate to use for that
Hi ! How to increase the shelf life of chocolates (like paan flavour) ? Do we need to add some preservatives? Plz let me know . Thanks
Chocolate lasts a year in my experience.
What do you mean by working temperature?
Wow 👌👌
Thanks for liking
What is the name of the thing in which you are melting it
Does tempering work with any chocolate, or does it have to be a specific kind?
Hi, Yukine. Tempering works with a lot of chocolate varieties as long as the chocolate has cocoa butter if the chocolate is being used on it’s own. If it is being added to a cream it doesn’t need to be tempered. We recommend Callebaut Chocolate which you can buy from our retail store or online.
Good luck.
Kirsten Tibballs - fantastic demonstration & explanation.
If I use real chocolate and real cocoa butter, can I use my own sugar free sweetener and still achieve tempered results following your methods?
Thanks!
CHOOSING THE RIGHT CHOCOLATE IS THE BEST
I just watched actual magic.
At what temperature chocolate truffles should be store in fridge or out fridge?
out of fridge always at room temperature or colder
Anyone know how she got the orange and red colors on the chocolate at the very beginning of the video?
Can this be done in a regular kitchen without slabs and fancy things? I am so stupid I don't even know what that heater thing is. I wanted to do this at home,
my god! i wanted to try make my own chocolate pralines but this process seems very hard to do! :(( i dont have a cold stone table like that even.. only a wooden table space..
Come to my school Savour, we teach it here 😁 www.savourschool.com.au/
Use the microwave method. It's good for small batches
How do i know the initial temperature to bring milk chocolate to? I tried 106-81-86 and it isn't perfect. I can find tempering info on dark chocolate all day but milk chocolate temperatures are all over the place when I search the internet. There seems to be no standard method for milk chocolate. Specifically Hersheys milk chocolate. I have a machine that sets the temperature perfectly too but still having a hard time. Any help?
What colours are used over chocolates? Are these called chocolate paints?
I wonder too
Cocoa butter
It's Cocoa butter :)
Kya aap ye hindi me bata sakte ho please.
Hi I want to know how to make ganache chocolate frame and cut immediately pieces any size using cutting machine?
Hi,
Have you considered having a look at our online classes? We have lots of video tutorials with this type of product 😊
@@KirstenTibballs can you send me the link please
1:37 and 4:18 what model number of chocolate mould is that?
The model number is: CW2022
www.savourschool.com.au/chocolate-moulds/half-spheres/cw2022-30mm-half-spheres/product-detail.aspx
Mam u r chocolate r v nice .I am trying for
Spalashing but it was not properly
Thank you!
I always have a problem with the seeding method, generally the chocolate does not cool down to 28-29 C after all my seed chocolate are melted. Do I keep adding seed chocolate or do I just keep stirring untill the temperature reaches the correct temperature. Thanks
Maybe add a bit more at the start. The lowest you need to go is 29C for white chocolate. Is your room temperature warm?
Kirsten Tibballs Thank you for your replies. I dont think so as I did it during winter time in Australia. I’m afraid to add too much chocolate at the start because sometimes its not fully melted. When I tried to keep adding seed chocolate untill it cools down I ended up using roughly 40 percent of my chocolate weight and that is if I’m lucky. Most of the time I ended up with lumps of unmelted chocolate if I do this.
When d tempered chocolate cools down ...shd it be melted or tempered again?
I mean the remaining chocolate
Re-temper to use again :)
Amei ❤️
Thanks
If the chocolate does not set after tempering, do we start the process again? Add more chocolate?
Yes or you can give it more movement
💖💖💖
😊😊
Your smile is very cute..I'm you biggest fan from india
Thank you 😊
Wow! It is a delicious recipe! Thank you, friend. I will try it!
I have a lot of easy recipes too)See you around!
Maam i want to learn chocolate design and every think, coloring, how make, I m from India, can teach me, could you tell me how to apply for classes
Hi Susmita I have lots of video tutorials you can can learn from. To subscribe head to www.savourschool.com.au/online-classes/
Hi sushmita kya aap hindi me samja sakte ho. Please.
Ma'am...After tempering dark chocolate...What should we do if the temperature of the chocolate goes below 31° degrees while it's being used for moulding...Can it be reheated...? Please guide
It can be reheated gently with a hair dryer or heat gun to your working temperature
@@KirstenTibballs thank you for your guidance Ma'am...😊
thats all fine and dandy but unless you work in a bakery or place where chocolate is made, average people will not be able to maintain the temper since we dont have one of those expensive warmers that keeps the chocolate at the right temp. THAT is the secret.
the warmer is not necessary, you can achieve the same result with only a plastic bowl and a microwave
Could you explain how you would go about this without the warmer
Savour Chocolate & Patisserie School
I even have trouble keeping my little 70-100g of chocolate in temper while waiting for the temper test. My teachers use a heat gun but I don't have one. Very frustrating.
Try a hair dryer if you have one.
measureing with a temperature measurement tool perhaps?
Is it possible to get as a text what is spoken at this video? PLEASE! Possible?
Hello, you should be able to get it on this video. Did you click the text button?
What is 27 c in Fahrenheit ? Thanks.
Maris Rios it's called google.
Google is everyones friend
Its about 80 F
nice
Pl
"
.
😊😊
Mam ye kaisa karna hai or iska material kha se milega or kitne price hai
Mould
Wrappings paper
Chocolate compounf
Apke city mai cake n chocolate raw material shop honge waha sab milta h
😊
😊
Teach us to make some of your chocolates
I have my school Savour where you can learn hands on. Or you can learn from me online with Savour Online classes :
www.savourschool.com.au/
自己加油
How to colour those chocolates
You can just add colour powder to the melted chocolate
www.savourschool.com.au/new-products/edible-luster-powder-2g-metallic/product-detail.aspx
so, tempered is tempered regardless of what method you use. it's not like one method is more legitimate than the other as long as it's tempered in the end, eh? i assume you can use leftover chocolate that's extra from your moulds to seed the next batch?
Why chocklate have sweating ?
`Room temperature for chocolate tempering is very important how one can temper in tropical climate....
It can be challenging without an air conditioner. Your room temperature should not be above 24C
Mam how can i make chocolates at home 😕😕 i want to start a business of chocolates 😢
I have Savour Online classes that teach you how to make chocolate from scratch. Go to Savour Online classes :)
@@KirstenTibballs thanks so much dearest ...so sweet of you ❤💕
@@KirstenTibballs hi I want to do online business can you make me to learn chocolates
Can I put Spanish subtitles? 😔
Yes, you can click the translate button 😊
تكفون ترجمه بالعربي محتاجتها
I'm not sure if there is a subtitle option that RUclips can offer for viewers, but thank you for your message :)
Please
head to www.savourschool.com.au/online-classes/ :)
Bb
I don't have a thermometer
You can temper without a thermometer. I don’t use one to temper
@@KirstenTibballs really oh my god thankyou
I am working on the insemination method.
I put 20 percent of the chocolate to cool.
At first I heat to 45.50
And I refrigerate while adding the chocolate..
The question with I mix from 45 to 29
Or stops seeding at age 32
Eat Chocolates Stay Cozy
Skip 10 seconds every time and see how many times chocolate is said