Tempering Chocolate The Seeding / Injection Method
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- Опубликовано: 28 ноя 2024
- "Look Mum, no marble slab!"
This video covers what is probably the easiest and hence very common method of tempering chocolate using the seeding or injection method.
To assist in giving you the budding Chocolatier/Enthusiast the confidence temper your own Chocolate, I have included some real world tests illustrating the kind of results you can expect and hence replicate yourself.
Now please understand the purpose of the included test image is not to suggest that 30.4 is the perfect temperature for Dark tempered chocolate, Rather it offers incentive to test your Chocolate prior to working with it , while encouraging all of us to embrace the somewhat fickle nature of this beloved substance. 
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Church! :)
I did the same test at home and WOW. I was blown away to see the difference between 34, 32, 31, 30, 29,!!!! It made me understand better how important the waiting is..thank you!
Great to hear, thanks for letting us know
Thanks for putting the differences in what the outcomes can be, didnt know that the minor difference in temperature and time can have such an impact on the chocolate.
I am really glad found that helpful,
Thanks so much for watching.
All the best in your endeavours
I knew it was about precision but I never knew it needed to be that precise.
That's true. It still surprises me from time to time.
I've watch video after video... played a 100 times and can't get the bloom out. Thankyou for showing me the tiny mere difference tempeture makes. Wow, going to give the spoon test 😊
Let me know how you go
Beautiful.. And easy to comprehend. How do I keep my chocolate tempered.. Or is one tempering enough and then I'm good to use the chocolates until I'm done for the day..
Hi Maphuthi. it is interesting you ask as that is the most difficult thing. You will more than likely be tempering several times a day. ( you will get good at it) I frequently a blow dryer around the edges of bowls etc just to keep everything fluid while at the same time not applying too much heat so as to break the temper. If you are working in a chocolate bainmarie you will have a bit more latitude and you may get by with less frequent tempering.
how do we get the chocolate shiny?
Thank you.
If I may ask, with the seeding method, the temp gets to (about) 40° to melt the buttons, then seeded to lower the temp to the working temp of (about) 31°.
I thought the temp needed to be lowered via the seed to (about) 27° then raised again to (about) 31° in order to finish the temper and begin working with it.
Am I misunderstanding something?
I'm practicing tempering to use with molds. Thank you again.
Good question. With seeding your are already adding some chocolate which contains seeded ( or V ) crystals, So the temper is coming from the solid tempered chocolate that you add last. If using the tabling method ( which i have a video on ) then you are not adding any seed but creating it yourself which is where the 27 degrees comes in.
If you tried the injection/seeding approach and added untempered set chocolate then it would of course cool the chocolate as necessary but wouldn't provide the structure we are after. I hope this helps .Any questions sing out.
@@insidechocolatewithjimothy5313
Thank you for taking the time.
So just to make sure I understand, for the seeding method (with 2/3rd melted in microwave), the remaining 1/3rd can bring the temp down to a working temp (about) 31°, without the dip to (about) 27°, correct?...
Because the Type V crystals needed to bring it back into temper come from the remaining 1/3rd.
(I'm using Callebaut dark)
I know another viewer had the same question, right after me. Hope this helps @Sahil too.
Btw, I asked the same question on 4 different channels. You're the only one to reply. Impressive.
@@ahthisisgood I love the fact that you watch. Replying is a pleasure.
1/3rd is a hell of a lot. In my video I use 10 percent , commercial machines with active cooling use 5 percent. Having said that 1/3rd will work fine but you will end up with lumps( unmelted chocolate)
If I used that amount I would use a couple of large chunks (not buttons) and remove when at temper, or put the chocolate through a strainer at temper stage. If you have heaps of lumps through using to many buttons.
Sometimes The best way at this stage in your development is to forget about making for a session and just repeatedly temper chocolate and rinse and repeat as they say. Would love to hear how you go.
@@insidechocolatewithjimothy5313 Yep. : )
Less thinking and more practicing.
Much appreciated.
I'll drop a note when I've progressed some more.
@@ahthisisgood I am working with chocolate for many years, making pralines and chocolate decor. later in life I went to culinary school, and the 1/3-2/3 is also what they teach at school. 1/3 is a ridiculously high amount for seeding. but then the teacher used a hand blender to get rid of the remaining lumps. I was shocked at how silly it was. PS. I still do it my old way, that works much better, with 10%-15% seed.
Whether you dip your spoons at different temperatures or not, the choclaote is eventually going to cool to room temperature. So, what is the point in performing a test if it does not affect the outcome?
Do you have recommendations for a chocolate warmer machine that will keep the chocolate at temper?
What thermometer would you recommend for best use at home. I have just purchased a digital therm that is inside of a spatula. Which I’m hoping will make the tempering process much easier to attain. I’m starting a small candy business from home and would love any videos you think would be helpful on chocolate tempering, poured fondant candies, ganache centers etc.
Also do you prefer or find it necessary to purchase an electric induction cooktop vs over the stove when tempering chocolate? And would you recommend purchasing a double boiler for at home use or just using a glass or stainless steel bowl over a pot. Your tempering video is so helpful! I’m going to try this spoon test!
Hi Amanda . I have used this thermometer with consistent results www.amazon.com.au/gp/product/B07LBNWQXV/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
Induction vs Gas/Electric doesn't really matter but having said that induction is really easy to predefine a temperature.
If you are doing any sort of quantity you would be better with a Chocolate bain marie as tempering chocolate really is fairly easy however keeping it workable (ie at a precise temp) for long periods of time is very challenging without a chocolate machine.
I hope this helps , Thanks for watching.
@@insidechocolatewithjimothy5313 thank you! It is sadly unavailable through Amazon, but good to know the infrared thermometers work for tempering
how do you maintain the melted tempered chocolate without any equipment and in a very humid weather..
Without equipment That is a tough one. If you check out the improv friday playlist on the the channel you will see me working with a blow dryer while i
dip jumbo sized truffles. just flashing the bowl with heat periodically and re melted excess chocolate drips back into my working bowl. despite having equipment you will often see me working with domestic grade gear to mimic a common setup. This is one way to go. But when working this way have everything else ready to go so that you can be as fast as possible, and work with more tempered chocolate than what is required for the job.
As far as humidity I would be working with an air conditioner or de humidifier as this is a killer. You definitely want to be working around 20 degrees Celsius.
This buy the way , is a great question as it addresses what i think think is one the hardest things in working with chocolate. i.e. keeping it workable for the duration of the job without overheating it to maintain fluidity. I hope this helps , and when I start making more videos I will continue to do a lot of them without using specialized equipment to show that it can be done.
Thanks again Sarah
Thanks chef 👨🍳
who buy a thermometer. How do you know it's accurate for chocolate?
My family loves my mistakes... but not getting tempering right is frustrating.
Thank you for the tip on waiting for the temp to drop a bit. My target has ALWAYS been 32°.... Time to open my mind a bit.
I know the feeling well, life of a chocolatier for sure.
The important thing is temperature range but but just as importantly running a test before every single cycle
I am really enjoying your videos chef! Quick question....do you think it is necessary to temper chocolate for the ganache fillings??
Hi Jennifer, firstly thanks.
That is a great question and a fairly debated one at that.
I have long has the understanding that tempering is not necessary in a liquid(ie cream) Ganache and have never seen any of my colleagues temper their chocolate prior to making it, interestingly it is now in vogue to stress the need for tempering, Peter grewellings book chocolate and confections was revised to backflip on this very topic, at any rate I have intentionally tested this and can not tell the difference ibn the final result.
Now one thing I am sure of is this. If you are making a butter ganache then absolutely you must temper and keep the filing within the chocolate temper zone.
Would love to hear you're results
@@insidechocolatewithjimothy5313 interesting that you would mention Peter Grewelling's book as that is the book that has confused me in the first place. Nice to know I don't need to temper though.
I find your videos thoroughly enjoyable and applicable. Thanks again!!
In a video on making designs on truffles. She added vegetable oil in the chocolate (that she used for coating). She didn't specify why but is it to make it thinner for coating only? Or would the oil be a lil shortcut for gloss?
I am not sure why she did it. You are right, it will thin it and also make it softer, which will in turn make it cut cleanly if used as a covering on a cake.
I love your videos to bits. One question about temperature though. Why do some people said that we should bring it down and then slightly heat up again? What if we just bring it down to desired temperature at which the chocolate sets 🤔 as depicted in this video 😇
Hi Sahil . The first bit is copied from the previous related question .
Good question. With seeding your are already adding some chocolate which contains seeded ( or V ) crystals, So the temper is coming from the solid tempered chocolate that you add last. If using the tabling method ( which i have a video on ) then you are not adding any seed but creating it yourself which is where the 27 degrees comes in.
If you tried the injection/seeding approach and added untempered set chocolate then it would of course cool the chocolate as necessary but wouldn't provide the structure we are after. I hope this helps .
So to recap that process mentioned is the tabling method, so both approaches can yield the same result in seeding you are i guess letting it temper itself but in tabling you are actively seeding it.
Thanks for the good question.
@Sahil, we had the same question as the same time.
If it helps, I just asked a follow question in my earlier post.
Hope it helps.
Cheers
@@insidechocolatewithjimothy5313 Can't express in words how much I appreciate your response. I've been trying different ways since the pandemic happened and it seems that now is when I've found the right master to follow :) Thank you so much for your clear and crisp responses. I made a batch with my little conching machine and will now try the tempering process as shown here.. Thank you so much! I'll buy some tempered chocolate to seed as tabling seems quite messy 😂
@@ahthisisgood Thank you so much! I read through :)
It is so great to have the visual along with the temp! Thank you! I have watched so many tempering videos that it would make most people’s heads spin! The last result at 30.4 has a shine that is beautiful! Am I seeing the last example correctly? It seems that everyone that is showing you how to temper ends up with chocolate that is set on their palette knives or spoons but is dull.
Thanks Lisa. Yes you are , although in my experience there will always be a small variance in the amount of shine that is achieved in your tempered chocolate.
Also the result you get( from the same temper batch ) will always be superior when molded vs enrobed(dipped) as the chocolate will reflect the surface it contracts against, So look for a range of shine and pay particular attention to how quickly the chocolate sets at room temperature as outlined in the video.
Thanks so much for watching.
Thank you very much for the help that your a giving a question If my chocolat cool down while i'am working with and becoming think and i raised it's themperature back to let say 30 ot 29 to be safe is it a good approche , thank you
Yes for sure, even blow dry bowl with a hair dryer periodically. hope this helps.
You just made that fun 😊
Thank you!
After mixing all the ingredients and hardening by refrigerator, do I need to temper it immediately?
Don't put it in the fridge unless it is a molded chocolate. It is best to work with it as soon as you've tempered at as it will quickly set. And yes you can reheat it but you've got to be careful not to go too far.. So have everything FIFA dipping on bowling so that there's no delay
How to cool chocolate after the tempering (temperature and time etc)
Cooling individual completed chocolates?
i love details lessons :) ty
i trust this man
How nice is that! Thanks for watching Brooke.
Willy Wonka has been real quiet
Yes he has, he will return in the new year. Once the rush is over
What brand of chocolate are nice to use...
Just go for anything called Couverture . Make sure that there is no vegetable fat, cocoa butter only.
Very well presented. Thanks for this
Thanks so much.
A great videao as always ♥️♥️♥️ good luck
Thanks so much Nina, glad you enjoyed it.
My chocolates are not making a cracking sound after it is setup. It remains soft.pl suggest how to make it hard in room temperature
Ok first question is how warm is your room it should be around 20 degrees if we're all good on that front then I can be sure that your chocolate not tempered correctly
Coconut oil instead of cocoa butter vegan chocolate - how to make it, what would be recipe to get coconut oil based chocolate that will stay solid at room temperature?
I wouldn't recommend it, For one thing cocoa butter is already plant based, Secondly it will not produce a solid bar, even substituting as little as 10 percent Cocoa butter with coconut oil will have a massive effect on the stability. If you really want to use Coconut oil you could try using it in fillings.
Let's find ingredients and method of making such coconut oil chocolate. My inspiration comes from 4-ingredients chocolate top dressing for cocoa cake - 4 ingredients are - sugar, cocoa powder, coconut milk and coconut oil. I heat up all ingredients to let sugar melt completely and mix everything to uniform dense liquid and then keep it boiling a little for some time to evaporate big part of water from coconut milk. I need additional ingredients and method/process to get as close as possible to cocoa butter chocolate physical properties. I have just learned today about phenomenon of tempering of chocolate.
@@MahatmaMichael Hi Mahatma, If you are aiming for a Chocolate that is shelf stable and has the chocolate texture It just isn't going to work, Coconut oil melts to low unlike cocoa butter which melts at at loosely speaking body temperature. I should mention that liquid cannot be present either. Your enthusiasm is really good.
Good, we are next step closer to success.
Does the seeding chocolate need to be in a tempered state?
Yes
Thank you sir
My pleasure.
This is lovely
Thanks
Hi! Thank you so much for your video. Some people are saying to never stop stirring when you’ve added the seeds. What do you think about that?
Is it a must for areas that are quite hotter than 20 degrees? So u could cool it faster?
My airconditioned room can only get to 25-27 degrees.
I have not found this to be the case.
If you were cooling actively like a tempering machine with a cool fan does, then that makes sense, but in a regular domestic scenario I haven't constant storing to be necessary. I suspect some people may be assuming this because this is kind of how we table chocolate.
With all that said don't take my word, try out the different conflicting recommendations , and of you do report back with your observations would love to hear.
But definately stir more in a cold environment would be my approach.
You will have other challenges with a room that warm. What about working earlier in the day?
Can i buy some of your smooth chocolate that you used in this video.
Execelent content btw.
Hi Ted. If you are in Melbourne we attend farmers markets constantly.
Thanks for watching.
Perfection!
I have another chocolate question. For a small business from home. What is the best way to store chocolate Covered homemade candies and truffles? The refrigerator scares me, as Iv had them perspire. Especially when you take them back out into room temperature. What are your recommendations for keeping chocolate candies at their freshest. Especially in between orders. So far I have found that just keeping them at room temperature has worked the best with some Plastic wrap over them on a baking sheet Or in a closed Tupperware, but I’m also afraid to stack them on top of each other even with parchment paper in between. I am a total novice so please bear with me.
I am not totally sure about the in's and out's of candies but my instinct says the same treatment as chocolate, which is simply a dedicated area. ( I use a stainless steel cabinet with trays) Humidity is the enemy so depending on where you live you may want to invest in a dehumidifier.
@@insidechocolatewithjimothy5313 I live in California on the coast with not much humidity. So you would not recommend refrigerating chocolate? I don’t think the filling so much matters in my case, what is the shelf life of your chocolate genache truffles? When sitting in the racks? Do you place anything over each tray?
@@amandaviau6872 As a first consideration Always look at your moisture level. The higher the liquid in this case cream ( in terms of ratio or percentage) the shorter the shelf life . So a standard 1-2 cream ganache has a shelf life of 2-4 weeks, which is problematic for many situations. If I was regularly making these I would consider freezing and vacuuming and taking out the day before for a final decor coat.
The racks have a door, so no I don't cover which is the final wrapping .
I should mention that my primary production is chocolate tablets.
@@insidechocolatewithjimothy5313 thank you! I was wondering what your main production was. Many blessings to you. It means allot to be responded to. Looking forward to more videos!
He didn't show the 'seeding' process of adding the unmelted chocolate and how much to put in and when. Huh?
Sorry English is not my mother tongue. I've seen a lot of videos about tempering chocolate. You melted 900 grams and add 100 grams unmelted. But I always see a tempering curve... 45ºC, then down to 28 and then up to 30 or 31.... The step I miss here is the cooling to 28º... you melted and pass directly to 30ºC... am i missing something?
That's right. No need to go below 30-31 when seeding. It is different to tabling.
@@insidechocolatewithjimothy5313 THANK YOU FOR ANSWERING!!! Really????? I can't believe this. All seeding methods i've been trying have that tempering curve and now i understand why they didn't work for me. I WILL try this for SURE!. Listen can I put the 100 grams without breaking the piece? I mean.. I have the 900 grams melted, and then add the 100 gram chunk... I start removing till the temperature drops to 30/31... if there is part of the 100 chunk that is not melted, can I take it out of the bowl and get the same results?
@@Spinlayer Yes you can do that with one caveat. Make sure it doesn't cool to fast as this will prevent adequate seeding.
Also it is critical that the 100g piece is actually tempered, and during the cooling phase stir every few minutes.and finally as emphasised in the video do the "spoon test" before going ahead with production.
@@insidechocolatewithjimothy5313 HUGE THANKS!!! Last question! How much time it is too fast? Or how much time is better to cool down the chocolate till 30,6ºC?
@@insidechocolatewithjimothy5313 I tried this. I think i did it wrong. Chocolate was tempered. First time i got no fat bloom or not tempering at all... but i did something wrong I think. When the chocolate was at 32 it was too thick, not runny and then when it got below 31, to 30 it got like a creme brulee consistency (well, to be honest, more runny, but not runny as in the video).
But i have to said that despite this, the three spoons tempered but with no difference in shine.
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I have no idea what the he!! You did 🤷🏻♀️
Hi Donna, I have to say neither do I. When i think about it I just follow a number of steps based on principles and get a fairly consistent result.
I think it's really good that you say that, but don't let it prevent you experimenting and playing with the ideas, if that of course is what you want to do.
Thanks again for the comment.
32 is tempered and 30.4 hasn't even totally set yet
The explanation on how to actually temper the chocolate is unclear, meaning - heat 2/3 chocolate to whatever degrees, add the remaining 1/3 and stir… you lost me with unnecessary information and at the end I still had no clue on how to do it 🤷🏻♀️
The background music is very very annoying - please just have it for the intro - it detracts from your video
What thermometer would you recommend for best use at home. I have just purchased a digital therm that is inside of a spatula. Which I’m hoping will make the tempering process much easier to attain. I’m starting a small candy business from home and would love any videos you think would be helpful on chocolate tempering, poured fondant candies, ganache centers etc.
Also do you prefer or find it necessary to purchase an electric induction cooktop vs over the stove when tempering chocolate? And would you recommend purchasing a double boiler for at home use or just using a glass or stainless steel bowl over a pot. Your tempering video is so helpful! I’m going to try this spoon test!
I have also chocolate business at home. This video is helpful to me