Thank you so much for making this!! I feel like I have watched hundreds of various chocolate decorating videos but never learned what it actually ment to temper chocolate. I am so glad this showed up on my feed.
Hey so how do you keep the chocolate from hardening if your using moulds and waiting for the fillings to set before adding top layer of chocolate or dipping strawberries etc @ShineeD
thank you so much！brilliant tips！ Really I checked so many videos, those tips you said others may not mention are really the reasons why I ruined my chocolate. I gonna try both ways from your video!
if you melted it to 120 you lost the temper, thats automatic. if you melt the choc to no more than 100F very carefully, then lower the temp to 91, its tempered and RTU. i'm a european apprenticed chocolatier with 50 yrs experience . choc doesn't lose temper just because it melts, it has to go over 100F to become de-emulsified. the only trick is melting to the 100f point without overshooting. the mistake i see is putting the thermometer in the choc, it should be monitoring the water, the choc cannot melt hotter than the water.,,,but if you don't know the temp of the water? you're shooting in the dark melt the choc over 100F WATER and it will not lose temper, theres no need to monitor the choc AT ALL, if its melted its 100 for sure. NOW SLOW STIR THE CHOC OVER COLD TAP WATER AND IT WILL VERY QUICKLY DROP TO 90, a rule of thumb is to add 1 deg if hand dipping because dipping will take heat from the batch, keep the batch on 91f water to maintain. try it, you'll find it so much easier and much faster than seeding or tabliering. Bottom line, water that is steaming is too hot.
Do you have to temper chocolate chips? She basically says no in the video, but whenever I make peppermint bark, I use white and dark chocolate chips, and sometimes it is not hard at room temperature when I’m done making it. Do you know what I’m doing wrong? Thanks in advance!
Thank you for this comment. It answered the question I've always had for a long time. Everyone, including my supplier, teaches the tempering process, and not the process to melt couverture chocolate for dipping without breaking the temper. Thank you, thank you, thank you. I'm going to try your warm water/cold water method tomorrow.
@@OurCrazyCrew I have to read the ingredients listed to make sure they include cocoa butter. if it is not listed, it might be what is wrong? Just a thought
Thank You a gazillion times. I believe this gonna change everything. Been checking so so many tempuring videos an get it yet not confident. All attempts not producing satisfying results and just few hours ago was throwing future attempts in coz getting costly now. Somehow your post appeared, nearly just passed it off, pressed play and THANK YOU. FINALLY FEEL GOT IT ON ANOTHER LEVEL, ALSO CONFIDENCE AND MY SOUL BELIEVES WILL WORK NOW. SURE YOU'VE MADE MIRACLES IN MANY PEOPLES LIVES. TRULY, GAZILLION THANKS BLESSINGS ALWAYS
I really liked your explanation and the science behind it. I'm confused about something, and I would appreciate your help. You said that all of the chocolate we buy at the grocery store is tempered, so why do we have to temper it? TIA
U have explained it so beautifully, thanks for such a helpful video.. But the only thing I cudnt understand was how to adjust microwave temperature at 50%..?
Every microwave is different. On my microwave, there is a button for "Power Level", and when I click on it, there's an option for 10 levels, so I just click number 5. Hope this helps.
Great video and the way you explain the process is to be admired. I was totally absorbed in your tutorial. Just one thing though, when you measure the temperature of the chocolate is in Celsius or Fahrenheit. Thank you
Thank you for this video. Excellent instructions and just the right information very well presented. I actually always buy my couverture chocolate from a reputable supplier. They even have a video explaining the tempering process, but their presenters babble on so much I couldn't stand it for more than a couple of minutes. Question: You seed-temper using the hot steam method, and melt the tempered couverture chocolate using the microwave method. Is it possible to melt the couverture chocolate with steam? It's troublesome to try to dial down the microwave to 45%. Sorry for a question to a 2-year old video.
Your website has a lot of great recipes. However, it is very hard to read through the recipes because there are way too many ads! Due to the ads, I doubt I will visit the website again. Your videos I will watch though! Very informative and pleasant. I've already subscribed.
Thank you! So much knowledge in this video 😅. BTW, does that procedure can be applied on Nutella hazelnuts spread? And if not so, what is the method? Tnx in advance (:
I learned a lot! Thank you... But I'm new at this and have an honest (not snarky) question. What would the reason be, for someone to want to temper chocolate from a bar state, instead of making their own chocolate using Cocao butter, Cocao powder and sugar (and milk powder they want milk)? I actually found this video because I want to learn more about making homemade chocolate myself, but this requires me to understand how to temper it once I get it to the stage where I have combined all of the ingredients together. I'm pretty sure I failed at this today by using a method I got from another video on here, where he used the temperature in Celsius (probably because he was in Australia, I think), and I may have gotten the conversion wrong. The conversion led me to tempering at 140 -- so much warmer than you did yours!! I'd love to see you do a video where you make the chocolate from scratch!!! Have you ever done this?
Thank you for this tutorial. I do struggle when melting choco. This will help greatly. After the chocolate is melted and in the piping bag, how do you keep it melted and at the right temp for the time you are using it?
Hi, would I be able to do this method with the British Cadbury milk chocolate? I want to make the Dubai chocolate bar and I don’t like any other chocolate unfortunately. Kind regards Angie
Hello, I do my chocolate melting in the microwave and I've just spent an hour trying to find someone to simply tell me what the purpose of adding coconut oil to chocolate when melting it and does this make your chocolate soft with no 'SNAP' to it? Please explain, Thank you.
Thank you@@ShineeD, But Does it still produce a 'Snap' to the set chocolate? Other videos say the same thing about coconut hardening in cold weather and melting in warm weather, so wouldn't this make your new chocolate candy melt in your hands when holding it?
great channel ! iv been making sugar free milk chocolate lately with cocoa powder heavy whipping cream and coco butter and swerve sweetener, I never tempered it and it came out creamy texture even though it did have some white bloom edging on final product, I tried the tempering tech mixing it at 86 deg and the chocolate came out waxy and grainy, I cant have sugar so am trying to make a palatable sugar free end product, do you think its possible to achieve this? maybe regular sugar is needed idk
does the cream have water content?. i think milk choc is made with milk powder or whey powder, i think there might be a cream powder. may me you need an anhydrous dairy powder rather than cream
Unfortunately you cannot temper your creation because it isn’t actually chocolate. Chocolate needs to be ground down to make it smooth which you can’t replicate with cocoa powder.
I don't understand why people dont just melt the chocolate to a temperature that doesn't ruin the current temper to need seeding/tempering Wouldn't it be easier to just melt the chocolate in a burner set to say 30C then use it?
I think that it was steam that was the second thing to avoid it is like she didn’t explain it well enough that I am like was it steam? And I am busy thinking about that that I missed what she said after that and makes it unbearable to continue watching and it was like that at school also.
So you are actually not tempering the chocolate, you're simply just "copying" chocolate which is already tempered. Some of us chocolate lovers live in hot climates, meaning that any chocolate in the store is already heat damaged. This is the main reason you want to temper your own chocolate here. Here, you obviously can't use the same chocolate for seeding. You should change your very misleading title of your video.
Hi! Seeding method is in fact the most popular (and the easiest) ways to temper chocolate. If you're working with heat damaged chocolate, search for tabling method. And lastly, instead of telling people what they should and shouldn't do on their channel, please go ahead and create your own content.
doesn't really matter when it's really easy to convert, just type fe. "90 F to C" in your preferred search engine and you should have the results, or you propably have a converter in the calculator of your smart phone (if you have one).
Wow, so glad I found this video... I feel like I just had a master class on tempering chocolate.
Thank you so much for making this!! I feel like I have watched hundreds of various chocolate decorating videos but never learned what it actually ment to temper chocolate. I am so glad this showed up on my feed.
So happy it was helpful! Thank you for your feedback.
best tempering video yet, thanks.
Thank you!!
Thank you 😊 You taught me well. It's great to know the science behind it.
So glad it was helpful. Thank you for your feedback!
Finally I got the clear explanation and understanding the science behind it. Thank you so much for your hard work ❤
So happy my video was helpful. Thank you for your feedback. It means a lot.
Loved this instruction. Well done. Now I feel inspired to try… bc I understand the science!
I didnt know you could prevent breaking store bought temper with the microwave! Thank you!!
Is that cool?! It’s the best once you figure out your microwave. Thanks for watching!
Hey so how do you keep the chocolate from hardening if your using moulds and waiting for the fillings to set before adding top layer of chocolate or dipping strawberries etc @ShineeD
Thank you for clear and thorough explanation of the tempering process, this really helps me to understand the why and how
thank you so much！brilliant tips！ Really I checked so many videos, those tips you said others may not mention are really the reasons why I ruined my chocolate. I gonna try both ways from your video!
I'm so happy my video was helpful to you! Thank you for your feedback!
if you melted it to 120 you lost the temper, thats automatic.
if you melt the choc to no more than 100F very carefully, then lower the temp to 91, its tempered and RTU.
i'm a european apprenticed chocolatier with 50 yrs experience .
choc doesn't lose temper just because it melts, it has to go over 100F to become de-emulsified.
the only trick is melting to the 100f point without overshooting.
the mistake i see is putting the thermometer in the choc, it should be monitoring the water, the choc cannot melt hotter than the water.,,,but if you don't know the temp of the water? you're shooting in the dark
melt the choc over 100F WATER and it will not lose temper, theres no need to monitor the choc AT ALL, if its melted its 100 for sure. NOW SLOW STIR THE CHOC OVER COLD TAP WATER AND IT WILL VERY QUICKLY DROP TO 90, a rule of thumb is to add 1 deg if hand dipping because dipping will take heat from the batch, keep the batch on 91f water to maintain.
try it, you'll find it so much easier and much faster than seeding or tabliering.
Bottom line, water that is steaming is too hot.
Do you have to temper chocolate chips? She basically says no in the video, but whenever I make peppermint bark, I use white and dark chocolate chips, and sometimes it is not hard at room temperature when I’m done making it. Do you know what I’m doing wrong? Thanks in advance!
Thank you for this comment. It answered the question I've always had for a long time. Everyone, including my supplier, teaches the tempering process, and not the process to melt couverture chocolate for dipping without breaking the temper. Thank you, thank you, thank you. I'm going to try your warm water/cold water method tomorrow.
@@OurCrazyCrew I have to read the ingredients listed to make sure they include cocoa butter. if it is not listed, it might be what is wrong? Just a thought
Isn't that what she did near the end of the video with the microwave?
@@lynnjepson8218 Thank you, I will try that!
Thank You a gazillion times. I believe this gonna change everything.
Been checking so so many tempuring videos an get it yet not confident. All attempts not producing satisfying results and just few hours ago was throwing future attempts in coz getting costly now.
Somehow your post appeared, nearly just passed it off, pressed play and THANK YOU. FINALLY FEEL GOT IT ON ANOTHER LEVEL, ALSO CONFIDENCE AND MY SOUL BELIEVES WILL WORK NOW. SURE YOU'VE MADE MIRACLES IN MANY PEOPLES LIVES.
TRULY, GAZILLION THANKS
BLESSINGS ALWAYS
WHAT A LOVELY LOVELY LADY AND SO EXPERTLY EASILY TEACHES IN A MANNER i CAN UNDERSTAND..TY SO VERY MUCH
Thank you for your kind feedback!!
I really liked your explanation and the science behind it. I'm confused about something, and I would appreciate your help. You said that all of the chocolate we buy at the grocery store is tempered, so why do we have to temper it? TIA
I finaly understand a 'little bit' of the science of chocolat, thanks!😛
Thank you for this video and also ahowing the temporing using the stove top. So many just do the microwave version and I don't have a microwave.
Neither do I. Now I would just like molds to make cordial cups. I think cherry wine in chocolate cordial cups would just absolutely rock my world!
Wow, thanks for the science class!
Thank you! So useful.
Damn it. What kind of detail is that! Literally everything! Appreciated. Thank you so much
Thank you so much!
U have explained it so beautifully, thanks for such a helpful video..
But the only thing I cudnt understand was how to adjust microwave temperature at 50%..?
Every microwave is different. On my microwave, there is a button for "Power Level", and when I click on it, there's an option for 10 levels, so I just click number 5. Hope this helps.
Super helpful. Answered all my questions
Great video and the way you explain the process is to be admired. I was totally absorbed in your tutorial. Just one thing though, when you measure the temperature of the chocolate is in Celsius or Fahrenheit. Thank you
Thank you so much. I measure in Fehrenheit. I provide Celsius info on my website though.
@ArthurArcturusshe's not sugar coating anything she just said she uses Fahrenheit and celcius is on the website 😭
@ArthurArcturus now THAT was unkind and unnecessary. Shame on you
Thank you very much ma'am 😊
Excellent !!! Wonderful presentation!
Nicely informative...thank you.
Thank you for this informative video. Such a huge help
Thank you for this video. Excellent instructions and just the right information very well presented.
I actually always buy my couverture chocolate from a reputable supplier. They even have a video explaining the tempering process, but their presenters babble on so much I couldn't stand it for more than a couple of minutes.
Question: You seed-temper using the hot steam method, and melt the tempered couverture chocolate using the microwave method. Is it possible to melt the couverture chocolate with steam? It's troublesome to try to dial down the microwave to 45%. Sorry for a question to a 2-year old video.
Hi! Yes, you can melt the couverture in a double boiler.
Amazing video! Thank you for sharing.
Your website has a lot of great recipes. However, it is very hard to read through the recipes because there are way too many ads! Due to the ads, I doubt I will visit the website again. Your videos I will watch though! Very informative and pleasant. I've already subscribed.
love this. thank you.
The best tips ever
Thank you! So much knowledge in this video 😅. BTW, does that procedure can be applied on Nutella hazelnuts spread? And if not so, what is the method? Tnx in advance (:
OMG, so satisfying ! thanks for sharing!
Excellent info. Thank you
I learned a lot! Thank you... But I'm new at this and have an honest (not snarky) question. What would the reason be, for someone to want to temper chocolate from a bar state, instead of making their own chocolate using Cocao butter, Cocao powder and sugar (and milk powder they want milk)? I actually found this video because I want to learn more about making homemade chocolate myself, but this requires me to understand how to temper it once I get it to the stage where I have combined all of the ingredients together. I'm pretty sure I failed at this today by using a method I got from another video on here, where he used the temperature in Celsius (probably because he was in Australia, I think), and I may have gotten the conversion wrong. The conversion led me to tempering at 140 -- so much warmer than you did yours!!
I'd love to see you do a video where you make the chocolate from scratch!!! Have you ever done this?
Hi!! No, I've never made chocolate from scratch. I have no advice.
Great video, thanks!
Thank you for this tutorial. I do struggle when melting choco. This will help greatly. After the chocolate is melted and in the piping bag, how do you keep it melted and at the right temp for the time you are using it?
Whenever the chocolate starts to harden I pop it back in the microwave for 5-10 seconds at 50% powder. ;)
Hi, would I be able to do this method with the British Cadbury milk chocolate? I want to make the Dubai chocolate bar and I don’t like any other chocolate unfortunately. Kind regards Angie
Excellent video. very informative and precise!
I wonder, if we could use dehydrator to melt the chocolate to keep temperature at 90 degrees.
What if the tempered chocolate i put into the fridge after i used this chocolate? It will be ok?
Can I just slowly melt it and keep it below 90 degrees Fahrenheit?
She basically says that at the very end of the video.
Hello, I do my chocolate melting in the microwave and I've just spent an hour trying to find someone to simply tell me what the purpose of adding coconut oil to chocolate when melting it and does this make your chocolate soft with no 'SNAP' to it? Please explain, Thank you.
It helps to thin out the chocolate so it's easier to work with, especially when you're coating something with the melted chocolate.
Thank you@@ShineeD, But Does it still produce a 'Snap' to the set chocolate? Other videos say the same thing about coconut hardening in cold weather and melting in warm weather, so wouldn't this make your new chocolate candy melt in your hands when holding it?
Thank youuu Shinee for this video 😍
So cool that You share with us so important things! Thanks!
What’s the chocolate brand did you use or recommend to temper chocolate?
My next door neighbor told me Guitard chocolate chips are good.
I don't have that sophisticqted temperature tool you have. What's the alternative?
Great! Video!
Hi, can you tell me how to make a sphere size chocolate
I’m melting a chocolate coin but it’s not pure chocolate so which way does it works ya?
Спасибо за полезную информацию 👍🤗
great channel ! iv been making sugar free milk chocolate lately with cocoa powder heavy whipping cream and coco butter and swerve sweetener, I never tempered it and it came out creamy texture even though it did have some white bloom edging on final product, I tried the tempering tech mixing it at 86 deg and the chocolate came out waxy and grainy, I cant have sugar so am trying to make a palatable sugar free end product, do you think its possible to achieve this? maybe regular sugar is needed idk
does the cream have water content?. i think milk choc is made with milk powder or whey powder, i think there might be a cream powder. may me you need an anhydrous dairy powder rather than cream
Unfortunately you cannot temper your creation because it isn’t actually chocolate. Chocolate needs to be ground down to make it smooth which you can’t replicate with cocoa powder.
@@n7s134 you can buy heavy cream powder, I keep it on hand for a lot of baked goods.
I have success with heat and sunflower lethicin and small addition of heavy whipping cream liquid@@n7s134
lecithin rather
is the chocolate from fridge before melting?
Thank you
I don't understand why people dont just melt the chocolate to a temperature that doesn't ruin the current temper to need seeding/tempering
Wouldn't it be easier to just melt the chocolate in a burner set to say 30C then use it?
Woow delicious
Would putting a bowl on a heating pad on low work for this?
Franny: Check the temp. Medium may be very good.
Хавайгаас ирсэн баярлалаа
Do you do the same for white chocolates?
Same process, different temperatures. Check out the post for the details.
@@ShineeD thank you 🤗
Thank uuuuuu
Excelente, muchas gracias
Why is there no "Save" button?
I thought i was watching million subscribers channe, it's unfortunate that you have so liite subscriber. hope you get to million
the way she kept saying chocolate made me go make a hot chocolate and drinking it while watching this
Thankyou so much for sharing
I think that it was steam that was the second thing to avoid it is like she didn’t explain it well enough that I am like was it steam? And I am busy thinking about that that I missed what she said after that and makes it unbearable to continue watching and it was like that at school also.
Now I know why the video started itself at 1:30
100% yap
Temuujin ah edit hiihku bgnmu
Yasan, medegdej bn uu? Hehe Temuujin suuliin 2 7honogt unjsun yum. Ireh 7honogoos urgeljluuleed edit hiine. ;)
@@ShineeD Aaan bolomjtoi bl keto cake hiiwel bayrlanashu❤️
5:00
so much took
i didn’t finish and never get what i want to know
6:50 Please also mention degrees celcius. Most sane countries use celcius and the metric system. 🙂
"Most sane countries " There's your answer.
🤦🏻♀️
Great info, but so repetitive.
Thank you for your feedback.
Just TOO long😂😂😂😂😂😂😂
Unfortunately I learnt nothing as there was too much of babbling.
Get too the point very boring narrative
So you are actually not tempering the chocolate, you're simply just "copying" chocolate which is already tempered.
Some of us chocolate lovers live in hot climates, meaning that any chocolate in the store is already heat damaged. This is the main reason you want to temper your own chocolate here. Here, you obviously can't use the same chocolate for seeding.
You should change your very misleading title of your video.
Hi! Seeding method is in fact the most popular (and the easiest) ways to temper chocolate. If you're working with heat damaged chocolate, search for tabling method.
And lastly, instead of telling people what they should and shouldn't do on their channel, please go ahead and create your own content.
@@ShineeD I will look into table tempering. Thank you
Thanks for the video. Please take a breath, you don't have to talk non stop.
The whole world using degrees Celsius and you still insist on degrees Farenheit....This is very bad....I will not like....
Not the whole world. A lot of us home bakers are still using Fahrenheit so I’m glad I don’t have to google what the temperature is in Fahrenheit.
It's an easy conversion bozo.
Alberto: CERTAINLY not the whole world! F is more precise. C is more gross.
doesn't really matter when it's really easy to convert, just type fe. "90 F to C" in your preferred search engine and you should have the results, or you propably have a converter in the calculator of your smart phone (if you have one).
Argue with reality and suffer, only 100% of the time...-loving what is.....Byron Katie, The Work...judge you neighbor, turn it around...
GOOD lord get to The point we Dont need a SCIENCE lesson,lol,TOO long
Too much waffle , very confusing & time consuming, please just go to the method get on with it
Thank you