How to Temper Chocolate Using a Microwave and a Bowl | Temper Dark Chcolate
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- Опубликовано: 25 авг 2024
- The Chocolate Therapist chocolate shop presents "How to Bowl Temper Chocolate" using the microwave. You don't need an expensive tempering machine--you can do it at home. (Note: we use glass bowls because we want to keep the chocolate in temper longer. I see some people have suggesting using bowls that don't hold heat as much. It's based on your use, so you can change if needed.)
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#howtomakechocolate #howtobowltemperchocolate #howtotemperchocolate
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So simple compared to everything else I've watched! Thank you so much for this!
Whoa....I'm glad I found this channel
I am glad that I found this channel
Wooooooooow! That is so simple! THANK YOU, ladies!!!
Doing Belgian Chocolates for the 1st time this Christmas vs the old candy melts. Have been so nervous about tempering it. This way takes that pressure off. Now looking forward to it. The 🤶🎄Thank you
You saved me a lot by this video i was really thinking about a small business to start from home but really worrying about this tempor ing the chocolate this video help me a lot thank you
Great video!! 🍫🍫🍫
nice! thank you!!!
Every video I watched before this said never to let it get above 110..
Great video. Could you more quickly bring the temperature down while stirring by transferring the melted chocolate into another bowl, or would that shock it too much? What's the ideal tempered temperature for milk chocolate versus dark chocolate? (I've always found it a better approach generally--as a guard against scorching--to microwave chocolate at 50% power.)
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Have a tempering tip? Please share it here. Thanks for watching!
Hi
You can just microwave it directly in a plastic bowl instead of glass which holds the heat much more. Using plastic, you can just microwave it in 30 second bursts until it is 90 degrees. No need to stir for so long or seed. It will be already the right temp if you use plastic.
Go on the Callebaut choclatiers page the temperature your doing it at is way to high. You shouldn't use a glass bowl either.
Your way is the best way! 🫡🤝
Are you using compound or convecture chocolate?
Does chocolate melt at room temperature after a while?
Seems like you heated the chocolate for far too long to begin with taking the heat up much further than necessary. The glass bowl did not help either as it holds onto heat much longer. The result was the need to stir and stir and reseed for 20+ minutes. All the extra stirring also causes more air bubbles in your molded candies and coatings. I recently learned the importance of using higher quality chocolate, the higher cocoa butter content makes it so much easier to work with when dipping and it tastes SO good!!!
At first heating to 45.50 degrees.
Cool with an addition of 20 percent chocolate up to 32?
I'm right
My tempered chocolate is melting in my hands.. any ideas whyy?? Thanksss
Hi Carla, chocolate melts at 94 degrees, so if you have it in your hands it will definitely melt :)
How to save Chocolate from sweating.. because my place is humid.
well well, so what y are saying here is that y dont heat it up again after cooling it down? thats against ALL other schools!
Hi Jonas, yes, you can do it your way also. Since we're doing such a small batch here, it works to do it this way as well. All the best with your chocolate making!
Good video but your AUDIO IS INSANELY LOUD