The chocolate didn't even set hard. It left some patches after peeling off the paper which is a clear indication that the chocolate wasn't tempered correctly. Novice people might not notice it, but people with experience in tempering chocolate would easily understand that something's wrong there.
Thank you very much for the detailed info, but behind the same 2M Dark chocolate pack , from 45 (melting) to 27 (cooling) it shows 31 degrees again for reheating. So do we need to hear it again to 31 and then pour in chocolate mould?
Plz di make a detailed video on piping bags .. how to store ?? where ?? validity ?? how to wash ?? diff between disposable and non-disposable? Plz di ??
Is there any temprature difference to b maintained while using different brands of Coverture... And did u use untempered chocolate to mix while bringing down temprature or u used same chocolate whoch was untempered...
hi i have 2 questions:- 1. How to make couverture chocolate from compound slabs ??? 2. Which is the best and cheapest chocolate slabs (not compund) to get in the market ?
hi to help you understand...Couverture chocolate is made up of cocoa butter and chocolate liquor, you CANNOT make couverture out of compound chocolate and Compound chocolate is comprised of cocoa powder and oil (usually cottonseed, palm kernel or soybean). While these ingredients make for a more inferior chocolate, they also make the chocolate a lot easier to work with. Compound chocolate doesn't require tempering to use and will still set just fine after having been melted. It will lack the the crisp texture and nice shine of couverture chocolate. Due to being made from less expensive ingredients, compound chocolate comes with a much more affordable price tag. Also couverture tends tobe expensive due to quality and overall composition which is superior Compound chocolate isn't exactly healthy for consumption but is cheaper option hence lot of homemakers and run of the mill bakeries use it as the Indian Market Is flooded with the compound options like Morden...Amul to name a few. When comparing ..couverture is expensive but it's chocolate in its purest form and gives brilliant results provided you possess the skills. Couverture is expensive but generally speaking Vanhouten...Ghirardelli ...Callebaut ,Valrhona,Guittard and Lindt are some popular brands used globally by professional and amateur but skilled bakers or chocolatier's.Hope this helps you get an insight and clarity.Happy Baking mate 😇
Hi, are these couverture chocolate slabs from these brands already tempered? And can we temper a batch of chocolate multiple times, will it lose its lustre?
@@happyheart1788 no they are not tempered and you have to temper them before using. Once tempered properly then you dont have to temper it again and again
Madam 2m doesn't make couverture chocolate 😁, it's just chocolate!!! Please don't confuse your audience. Even on the 2m packet it's mentioned chocolate and not couverture chocolate 😁
2m is the brand name under the company name DP chocolates. They are into Couverture and Compound chocolates. Actually DP chocolates take contract manufacturing of Dairy Milk Cadbury chocolates 10/- one.
The chocolate didn't even set hard. It left some patches after peeling off the paper which is a clear indication that the chocolate wasn't tempered correctly. Novice people might not notice it, but people with experience in tempering chocolate would easily understand that something's wrong there.
Hi melt chocolate in Celsius or Fahrenheit
Is ac there in your kitchen...is it important in tempering cocoa 2m also
Mam suggest best chocolate for chocolate business....
Can we use silicon or plastic moulds for Coverture chocolate?
Baking ku konsa chocolate use kare... Compound or dark chocolate
Thank you very much for the detailed info, but behind the same 2M Dark chocolate pack , from 45 (melting) to 27 (cooling) it shows 31 degrees again for reheating. So do we need to hear it again to 31 and then pour in chocolate mould?
Hello
Which brand chocolate u used in ds video??
Please tell d process of Vanhouten couverture chocolate??
Tempered chocolate should not leave a stain in parchment paper and should have a snap...i dont think it is tempered properly
Hii after tempering we get shine to our chocolates na
How can we keep it in refrigerator when it get destroyed due to water content in the fridge.pls clarify
Oven me kitne second karne ke baad temp check karna hai aur extra chocolate jo jala agar melt na ho to fir se garam kar sakte hai kya
How many grams the amount of chocolate for cooling ?
During the recipe , if we need to warm the chocolate so can we reheat it?
Want to know that couverture chocolate are pure chocolate or sugar hoti hai???
Mam... Agr bhaut jyada quantity me chocolate temper krni ho... Like 1-2 kg... Tab kaise krenge.... Aur agr ac room na ho to
Plz di make a detailed video on piping bags .. how to store ?? where ?? validity ?? how to wash ?? diff between disposable and non-disposable? Plz di ??
What is the ratio for ganache of 2m which you used in this video
Is there any temprature difference to b maintained while using different brands of Coverture... And did u use untempered chocolate to mix while bringing down temprature or u used same chocolate whoch was untempered...
Temperature will be same for all brands. I used untempered chocolate to bring down the temperature.
@@CookholicsbyShaiby hi, the chocolate slab from the packets are untempered?
Mam morde choc compound ko bhi tempering karna hota hai kya?plus,taste wise aur easily make ke liye kaunsa compound suggest karte ho??
Compound is never tempered
Can u please add a link for thermometer
can we use ice bowl to get the temperature down instead of AC room?
I have the same question. Can you pls answer . since every body do not have AC. What is the other alternative ?
Hello
Ma'am
Thank you it's very use full
Aur jankari bhi bataye covencher chochate ki
Plzzz Aap video Banaye Ki chocolate melt na ho .... Aisa solution bataye plzzzz
दीदी चाॅकलेट मे कौन सी चाॅकलेट कितनी मात्रा मे मिलानी चाहिए कि उसका स्वाद बिल्कुल मार्केट जैसा आये
And use kese karna hote hai brownie or cakes mai
Your audio is so low i can't hear it
Tempering ke baad use kese karna hai?
Can I know which brand thermometer.
Superb
Thanx
Thanks.
For information.
Link of the thermometer plz
Mam essense kb add karna?
Mam if ac room nahi hai tab kya karna chaiye?
Thank you soo much mam
Thank you so much❤️❤️❤️
Very nice
Amd pls make a video on where to ise tempered choc
2m is not coveture chocolate, it's fake chocolate with vegetable fat, wrong information goven
Hello!! Thank u it's really very helpful for us
🙏❤️
Thnk u ma’am its really very helpful for us!!👌🏻👍😊
🙏❤️
Explained superbly 👏👏👏
so informative, thanks for sharing, came across your channel and immediately subscribed, looking forward for more exciting recipes
🙏❤️
hi
i have 2 questions:-
1. How to make couverture chocolate from compound slabs ???
2. Which is the best and cheapest chocolate slabs (not compund) to get in the market ?
hi to help you understand...Couverture chocolate is made up of cocoa butter and chocolate liquor, you CANNOT make couverture out of compound chocolate and Compound chocolate is comprised of cocoa powder and oil (usually cottonseed, palm kernel or soybean). While these ingredients make for a more inferior chocolate, they also make the chocolate a lot easier to work with. Compound chocolate doesn't require tempering to use and will still set just fine after having been melted. It will lack the the crisp texture and nice shine of couverture chocolate. Due to being made from less expensive ingredients, compound chocolate comes with a much more affordable price tag.
Also couverture tends tobe expensive due to quality and overall composition which is superior Compound chocolate isn't exactly healthy for consumption but is cheaper option hence lot of homemakers and run of the mill bakeries use it as the Indian Market Is flooded with the compound options like Morden...Amul to name a few. When comparing ..couverture is expensive but it's chocolate in its purest form and gives brilliant results provided you possess the skills.
Couverture is expensive but generally speaking Vanhouten...Ghirardelli ...Callebaut ,Valrhona,Guittard and Lindt are some popular brands used globally by professional and amateur but skilled bakers or chocolatier's.Hope this helps you get an insight and clarity.Happy Baking mate 😇
@@ZiaBixx wow......explained wonderfully !!! thanks a lot for the information. needed this !!!! :)
Hi, are these couverture chocolate slabs from these brands already tempered? And can we temper a batch of chocolate multiple times, will it lose its lustre?
@@happyheart1788 no they are not tempered and you have to temper them before using. Once tempered properly then you dont have to temper it again and again
Super, but sound cummy hai, sunaya nahi.
A c nhi ho to kya karen 😮
Thankyou for sharing 😍😍😍
🙏❤️
Agar AC room na ho toh
Hey pls work on audio quality
In video ur sound of ur voice is so low
Hi
Audio is so low
Please fix your microphone, ur voice is coming quite low
Voice is low can't hear u☹️
Without good sound quality it is worthless
You cannot mould DARK chocolate at 29 deg.
You can, its still melty and runny at 29 degrees
29 isnt.right temp for dark chocolate, its 32.
@@orchid09ful No offense. If yours get tempered at 32 then its great, i should give it a shot. Differs from method to method as well
Madam 2m doesn't make couverture chocolate 😁, it's just chocolate!!!
Please don't confuse your audience.
Even on the 2m packet it's mentioned chocolate and not couverture chocolate 😁
2m is the brand name under the company name DP chocolates. They are into Couverture and Compound chocolates. Actually DP chocolates take contract manufacturing of Dairy Milk Cadbury chocolates 10/- one.