For his first video Paul will show you how to get to grips with the basics. In this video he outlines what tempering is and two quick and easy ways you can do it at home.
Thank you, Paul!!! Hope you are still at it! your channel JUST came across my screen when I searched for making chocolate (8 years later). Yours is the best instructions I've seen so far.
Love your videos! After 6 failed attempts I finally decided to watch your videos and found out that I wasn't even tempering my chocolate lol. After getting a slab, a scraper, and double boiler I'm now getting chocolate that snaps and has a fantastic mouth feel! Thanks for doing this video since it helped a newbie like myself figure out what was going wrong :)
Glad to find you... all the way from San Antonio, Texas! I bought one of your books on chocolate, but it's nice to see you in action. Thanks for being such a vibrant advocate for fine chocolate creations!
Chef Paul, I do admire your work and passion you put everyday to it; I had the chance to visit London for the very first time a few months ago and walking in the city I discovered one of your shops; delicious brownie and truffles, such a great inversion I made! I hope I can come back someday and visit again your shop and learn from you. Have a good day! :D
Tip, seeding works quicker if you put your chocolate in a plastic bowl as it doesnt conduct heat making your chocolate cool down quicker as you stir it. Also keep checking the temperature as it might reach the correct one before all the chocolate has melted. If that happens, just fish out the remaining unmelted chocolate.
Thank you for this video. I was looking for a video on tempering coco that kept my interest. You need more subs/views. About to binge watch your channel lol
I really want to learn to temper chocolate,so far I've not done well. I think I haven't cooled it enough in the past so thank you. Trying again tonight ..fingers crossed 😘
Its proper practice and technique (well explained in the video)... here in local restaurants the guy who cleans the tables does it somewhat like this ..nothing should not drip onto the seated customer and it never does. Its mesmerising to watch.
Hi Paul, loved your tutorials, I do have a question thought. Once tempered, how do keep the chocolate tempered while I full my chocolate molds with chocolate, let them set and then fill them to cover with remaining chocolate. I am so new to this, that I know it is going to take me a little while to go through the steps. Thank you
Hi Paul and great video. After looking at many videos of tempering and being totally confused I came across yours. The granite slab method can be used for home made chocolate that I have grinded in a melanger and consists of cocoa butter? I do this straight after stopping the grinder and raise the temp of chocolate before putting 2/3 on the slab, spreading it as you showed and then put back with the other chocolate and mix to certain temperature, then it is ready for the molds? Advice appreciated.
Great video.. ill give heart for this ❤❤❤ ¹st.. i am newbie in chocolate making & very much confuse for tempering process. ²nd . i am actually thingking what should i use for this method because i dnt have working table.. so watching now i know a pc of granite tiles is possible 😊😊 thank u.. hope to learn lot from ur videos
Working on a smaller slab helps you get more precise, I promise ;) In the shop kitchen we use a huge stainless steel table. Some videos of us tempering on a larger scale coming up in the future!
This is excellent! I came here after seeing your whisky truffles video. Just one question... is it absolutely necessary to temper the chocolate for the truffles to work? Or is the tempering only relevant to the chocolate's visual appearance?
Darren Goldsmith It'll affect the time it takes the chocolate shells and bottom cap to set through, and it won't be as shiny and crisp, but technically you can work without tempering the chocolate
Hi Darren! Tempering really does make a difference to the chocolate - not only does it make for a smoother and glossier coating, it also helps to give it a nice snap when you bite into it and prevents the chocolate from blooming
hey paul.. u r just amazing man... m sure there might be girls just dying to be with you cause you are just a man of chocolates.... :) n m one of them... a die hard fan... take care buddy
Hello!! love your videos, need to know the amount of cacao in the chocolate you used for tempering, as it looks so liquid, mine is always very thick, follow your instructions but always the same, very thick...at what temperature does the chocolate burn? or became unstable? thank you for your help.
Hello. I watched the entire video, thank you . I now know how to temper chocolate. I didn't know it was that hard, pun intended. I'm hoping somebody will answer my question which is, why did we temper it? What use is the tempered chocolate ready for? I'm thinking of dipping some cookies in chocolate, this is why I watch the video. Thank you
Hello Paul, great videos. Thanks a lot... Please one question, while tempering chocolate can we add some cocoa butter to make it more fluid? If yes how much should be please...
I love making chocolates and miss it cuz I haven’t had a kitchen to cook in or bake in a long time and I miss being in the kitchen. I am looking for real good chocolate but decent price and also make liquor chocolates without the liquor spilling out when you add the bottom chocolate?? I used to have to add a ton a dry sugar but didn’t like doing that plus I don’t think it made much of difference on that but it was to sweet. From what I was told. Any pointers?
Hi chef! I'm wondering how you know whether you got the chocolate to the right temperatures without using a thermometer! Especially, how do I know when it's reached 31°C at the end?
I've used the seeding method for temering and found some mixed results. I would like to try the slab. I was wondering what chocolate you enjoy working with best for dark chocolate? I'm located in the US and have access to a good source for obtaining a variety of chocolates. Merry Christmas and, thank you for sharing.
Hi Paul, I've always wanted to be a chocolatier, sadly the only thing holding me back is funds, for courses to learn more than the basics that I already know. I would be forever grateful if you could message me to answer just a couple of questions about the Inbetween questions such as tempered chocolate left over in bowl do I simply add callets and start the process again for next batch or do I have to add it later as already tempered? I prefer seeding method if that helps
Hi love you channel I’ve only just found you but what I have seen so fare is amazing I just have a question after I’ve tempted my chocolate when it starts cooling down how do I keep it warm and if it’s gone to cold do I have to temper it if I warm it up again love you Channel ⛄️❄️💁🏻🏴
HI, can you please tell me what kind of chocolate to use, im looking for compound chocolate but packages i've read says coating, dipping and decorating, is this a correct compound chocolate. or can i use chocolate melts?
How does your chocolate remain so thin even after tempering? My chocolate becomes very thick and it's a pain to work with later on. I thought you need to keep your tempered chocolate below 32 degrees for semi-sweet chocolate? Please help me out Paul. I would subscribe if you reply with an answer. Thank you.
Sir i am India, i would like to know what is the self life of chocolate when it is nuts bar, center filled and rice puffs,wafers etc. Pls waiting for reply
all brands as long as its proper chocolate with cocoa butter, not vegetable oil. Just keep in mind that dark, milk and white gets tempered at different temperatures.
I have granite countertops, can I just temper the chocolate on the clean countertop? Hopefully not spreading it all over the kitchen or floor, hahhha. The bowl method might be easier, I am a beginner.
paul may i take the liberty to say something, ur backdrop (i.e kitchen wall ) and the outfit from this video are kind of very distracting. I mean to say it's too chaotic all together and it doesn't seem aesthetically pleasing. Paul it's just my personal opinion i don't hate anything abt u or ur work and no doubt u r a man of talents and i appreciate all ur efforts. thank u
I watched this so I can make your whiskey truffles recipe. I feel like I stumbled onto the secret magical workshop of a modern day chocolate wizard!
Omg same!!
I absolutely agree with you!!!
💫🌌✨Totally!🌠🌌💫
Me too ha ha 😁
"Noisy bowl" 🤗
I adore this man, his incredible talent and his love for chocolate
Thank you, Paul!!! Hope you are still at it! your channel JUST came across my screen when I searched for making chocolate (8 years later). Yours is the best instructions I've seen so far.
Love your videos! After 6 failed attempts I finally decided to watch your videos and found out that I wasn't even tempering my chocolate lol. After getting a slab, a scraper, and double boiler I'm now getting chocolate that snaps and has a fantastic mouth feel! Thanks for doing this video since it helped a newbie like myself figure out what was going wrong :)
I LOVE your kitchen!!
Glad to find you... all the way from San Antonio, Texas! I bought one of your books on chocolate, but it's nice to see you in action. Thanks for being such a vibrant advocate for fine chocolate creations!
I so enjoyed this. It’s less than anyone can understand and more than some videos that just rush through it and don’t have temps right...thank u sir.
Chef Paul, I do admire your work and passion you put everyday to it; I had the chance to visit London for the very first time a few months ago and walking in the city I discovered one of your shops; delicious brownie and truffles, such a great inversion I made! I hope I can come back someday and visit again your shop and learn from you. Have a good day! :D
Great video Paul! Stumbled across your store in London today and found out about your channel. Looking forward to seeing more!
Tip, seeding works quicker if you put your chocolate in a plastic bowl as it doesnt conduct heat making your chocolate cool down quicker as you stir it. Also keep checking the temperature as it might reach the correct one before all the chocolate has melted. If that happens, just fish out the remaining unmelted chocolate.
In this case, couldn't you just add the unmelted chocolate bit by bit?
Great video & helpful instruction, thank you!
Thank you Paul.... Your explanation is clear n very very precise.
Great video. Nice to see someone that's as messy as I am when tabling/slabbing chocolate. :) Good job!
Very nice demonstration- thank you.
Thank you for this video. I was looking for a video on tempering coco that kept my interest. You need more subs/views. About to binge watch your channel lol
Love your humor☺ and I am learning a lot ! all about chocolate 😋 👍🧑🍳
I really want to learn to temper chocolate,so far I've not done well. I think I haven't cooled it enough in the past so thank you. Trying again tonight ..fingers crossed 😘
U are the man...I would love to take lessons.
Great video!
Great stuff! Quick question though, what brand of chocolate are you using please?
It's amazing how you can work on such a small slab. I always mess up the whole table when I temper.
Practice
Its proper practice and technique (well explained in the video)... here in local restaurants the guy who cleans the tables does it somewhat like this ..nothing should not drip onto the seated customer and it never does. Its mesmerising to watch.
Hi Paul, loved your tutorials, I do have a question thought. Once tempered, how do keep the chocolate tempered while I full my chocolate molds with chocolate, let them set and then fill them to cover with remaining chocolate. I am so new to this, that I know it is going to take me a little while to go through the steps. Thank you
Excellent way....
Thank you so much
Good video. Was really informative.
Awesome vdo.
Liking the video and liking the little vest with the rose 🙂
It did end on the floor! Ye git!
Hi Paul and great video. After looking at many videos of tempering and being totally confused I came across yours. The granite slab method can be used for home made chocolate that I have grinded in a melanger and consists of cocoa butter? I do this straight after stopping the grinder and raise the temp of chocolate before putting 2/3 on the slab, spreading it as you showed and then put back with the other chocolate and mix to certain temperature, then it is ready for the molds? Advice appreciated.
Great video.. ill give heart for this ❤❤❤ ¹st.. i am newbie in chocolate making & very much confuse for tempering process. ²nd . i am actually thingking what should i use for this method because i dnt have working table.. so watching now i know a pc of granite tiles is possible 😊😊 thank u.. hope to learn lot from ur videos
Exelente
Paul, i subscribed to ur channel!!!
Loved the video, nicely done!
(I admit, I found myself wanting to get a far bigger granite slab as the chocolate got close to the edges.)
Working on a smaller slab helps you get more precise, I promise ;) In the shop kitchen we use a huge stainless steel table. Some videos of us tempering on a larger scale coming up in the future!
This is excellent! I came here after seeing your whisky truffles video. Just one question... is it absolutely necessary to temper the chocolate for the truffles to work? Or is the tempering only relevant to the chocolate's visual appearance?
Darren Goldsmith It'll affect the time it takes the chocolate shells and bottom cap to set through, and it won't be as shiny and crisp, but technically you can work without tempering the chocolate
Hi Darren! Tempering really does make a difference to the chocolate - not only does it make for a smoother and glossier coating, it also helps to give it a nice snap when you bite into it and prevents the chocolate from blooming
Yes, absolutely! Tempering allows the chocolate to hold onto the truffle and give a smooth and even coating
hey paul.. u r just amazing man... m sure there might be girls just dying to be with you cause you are just a man of chocolates.... :) n m one of them... a die hard fan... take care buddy
Hello!! love your videos, need to know the amount of cacao in the chocolate you used for tempering, as it looks so liquid, mine is always very thick, follow your instructions but always the same, very thick...at what temperature does the chocolate burn? or became unstable? thank you for your help.
Hello. I watched the entire video, thank you . I now know how to temper chocolate. I didn't know it was that hard, pun intended. I'm hoping somebody will answer my question which is, why did we temper it? What use is the tempered chocolate ready for? I'm thinking of dipping some cookies in chocolate, this is why I watch the video. Thank you
That mustache is a thing of beauty
Great explanation! No more vids?
Thank you Sir just need to know if after tempering chocolate we dont get success what shoud we do go again or should do something else.
Hi Paul great video I was just wondering if instead of using a wallpaper scraper could I use a bench scraper?
Hello Paul, great videos. Thanks a lot...
Please one question, while tempering chocolate can we add some cocoa butter to make it more fluid? If yes how much should be please...
i just found your channel please more video :)))
I like your style, the guide is very nice also.
From another ginger bearded man :D.
Hi sir I do watch all ur videos...its very inspirational...plz do tell which chocolate you are using? Chocolate or chocolate compound?
I love making chocolates and miss it cuz I haven’t had a kitchen to cook in or bake in a long time and I miss being in the kitchen. I am looking for real good chocolate but decent price and also make liquor chocolates without the liquor spilling out when you add the bottom chocolate?? I used to have to add a ton a dry sugar but didn’t like doing that plus I don’t think it made much of difference on that but it was to sweet. From what I was told. Any pointers?
Hi chef! I'm wondering how you know whether you got the chocolate to the right temperatures without using a thermometer! Especially, how do I know when it's reached 31°C at the end?
and he said none will go on the floor
great video
3:25 seeding method
What size , dimensions would you recommend for a granite slab ?
I've used the seeding method for temering and found some mixed results. I would like to try the slab. I was wondering what chocolate you enjoy working with best for dark chocolate? I'm located in the US and have access to a good source for obtaining a variety of chocolates. Merry Christmas and, thank you for sharing.
Valerie Black Cats Rule Callebaut couverture is best in my opinion to temper and use
Do you have to temper white chocolate as well?
Can i add little bit of coconut Oil or corn oil for more liquefied? or not
very nice video choko made wel
You explain it very well, but holy shit tempering chocolate is way more tricky than I ever knew
Hi Paul, I've always wanted to be a chocolatier, sadly the only thing holding me back is funds, for courses to learn more than the basics that I already know. I would be forever grateful if you could message me to answer just a couple of questions about the Inbetween questions such as tempered chocolate left over in bowl do I simply add callets and start the process again for next batch or do I have to add it later as already tempered? I prefer seeding method if that helps
Does chocolate compound need tempering?
My chocolate hero
How do you make milk chocolate well? I like milk chocolate better than dark.
What would be the average room temperature when you tempered your chocolate for us!?
Hi love you channel I’ve only just found you but what I have seen so fare is amazing I just have a question after I’ve tempted my chocolate when it starts cooling down how do I keep it warm and if it’s gone to cold do I have to temper it if I warm it up again love you Channel ⛄️❄️💁🏻🏴
put it over the bain marie again for a few seconds I think would be sufficient to keep it warm but I could be wrong
HI, can you please tell me what kind of chocolate to use, im looking for compound chocolate but packages i've read says coating, dipping and decorating, is this a correct compound chocolate. or can i use chocolate melts?
you cant temper compound. use couveture chocolate
Can you temper supermarket bars of chocolate Tia
Can you use any chocolate to do this
Pls what kind of chocolate can we use to make , chocolate bars with liquor ?
Can this be used as a ganche filling?
Great video! But why can't you just heat the chocolate til it melts and then cool it slowly down to 27 deg.C?
Do you know how to make Matcha chocolate? Because I would love to know how.
I like your whiskey chocolate! Your so nice Paul !
Excuse me how I can temper cocoa butter for colour mould?
anyone knows the size of his granite slab, I'm trying to figure out the measurements for mine. I need something small that I can store easily
I don't know what I am doing wrong in seeding method. My chocolate just doesn't set (in permanent liquid state)! Help please!
Hi from Brasil! So amazing all the videos here! Why he stopped creating more videos ?
I don't know for sure but he's on TV here in the UK a lot so I'm guessing he's too busy.
If you don't use all of that chocolate the first time around do you have to re-temper it once it solidifies again?
Yes, whenever the chocolate re-sets it will need melting down and tempering again!
How does your chocolate remain so thin even after tempering? My chocolate becomes very thick and it's a pain to work with later on. I thought you need to keep your tempered chocolate below 32 degrees for semi-sweet chocolate? Please help me out Paul. I would subscribe if you reply with an answer. Thank you.
Sir i am India, i would like to know what is the self life of chocolate when it is nuts bar, center filled and rice puffs,wafers etc. Pls waiting for reply
Love it but,without wesky
What type of chocolate brand do I use for tempering?
all brands as long as its proper chocolate with cocoa butter, not vegetable oil. Just keep in mind that dark, milk and white gets tempered at different temperatures.
"Noisy bowl" 😂
You check to see if it’s tempered with the knife... If it isn’t then you eat it and start over presumably?
I have granite countertops, can I just temper the chocolate on the clean countertop? Hopefully not spreading it all over the kitchen or floor, hahhha. The bowl method might be easier, I am a beginner.
I am beginner too.. ur lucky u have granite counter top .. 😊😊 me, after seeing this video i have to buy granite slab.. 😊😊
Why don't you fill a freezer bag with ice and dip in and out in between mixing?
At this point I only use chocolate chips because I need my recipes on point everytime
Please upload more videos
Wait is it 2/3 seed that you add or 1/3?
You add 1/3 seed to 2/3 melted..
Noisy bowl!! 🤣🤣
add more videos :)
YOU PROMISED "LOADS MORE!!" THERE'S NO MORE TO BE SEEEEEEEEEN
u r so handsome.. 😍
But soy boy haha
THANK YOU X
Noisy bowl.... Will put it to the side 😂
1. Heat in the microwave to 45 degrees
2. Mix with chocolate until 27
3. Warm up a little to 32
I'm right
Why is important to temer the chocolate?
Lots more recipes ??? I must have missed something, I only see a few
why is my chocolate kinda grainy?
i come because claire didn't want to temper the chocolate
He didn’t explain that there’s different temperatures for different types of chocolate . Eg dark, milk and white
He heavily implied it when he mentioned the specific temperature he was setting was for dark chocolate
Please teach me to temper my girlfriend because she's got a lot of it
paul may i take the liberty to say something, ur backdrop (i.e kitchen wall ) and the outfit from this video are kind of very distracting. I mean to say it's too chaotic all together and it doesn't seem aesthetically pleasing.
Paul it's just my personal opinion i don't hate anything abt u or ur work and no doubt u r a man of talents and i appreciate all ur efforts.
thank u
Im bothered by the messiness of the chocolate hahaha
WHAT KIND OF CHOCOLATE DO YOU USE!!!??? PURE? HOW MANY %? MILK? DARK? WTF