Tempering and shelling! 🍫👌🏼
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- Опубликовано: 25 авг 2024
- These two subjects are probably the most difficult, infuriating at times and finicky topics involved in bonbon making!
Which is why I’ve brought you this tutorial here today, to hopefully simplify it all for some of you so you can make amazing bonbons for yourself!
I know this is me switching it up from my usual videos but I want to bring you guys value in more ways than one!
It’s easier to know what to do when you can hear me talking to you...
For tempering, regardless of what other people say, if you’re using the seeding method like me, things become simpler.
Simply melt 3/4 of your chocolate to 40c and then add 1/4 left and stir it all in until it’s all melted and below 34c.
THAT IS IT, CHOCOLATE IS TEMPERED! READY TO GOOOO!
As for shelling, make sure you temper enough to fill all the cavities you require! Tap to remove air bubbles, then tip over and tap all the chocolate out! Stop once the rain fall of chocolate becomes short strands and drops!
Then simply scrape the moulds to get a nice clean edge and bam!
I hope this video helped you guys and has cleared things up for you. Would you like to see more helpful tips like this in future?
I’m gonna be posting this to the RUclips as well for you all!
Thanks for watching! 👌🏼👍🏼l
Thanks! I tried your seeding method, my gosh... it saved me so much mess instead of using the marble bench 😂 why does chocolate have to be so messy? 😂 It’s so fun tho. 🙌
Betty Brici wow Im so glad you’ve tried it and liked it! I know haha why is it such a messy medium 😂 it’s my pleasure I hope to give you more value in the long run!
If you use more than a quarter to add to seed will it still work.
yes as long as you increase the temperature a bit, go on the higher end of 45
Please, are these temperatures suitable for the three types of chocolate?
yes all the same
@@jackralph5457
Tanks a lot
I used seeding method of melting chocolate now, raised the temperature to 40 and then added a quarter of the remaining amount, but the problem is that this amount did not all melted in the amount, the temperature dropped to 30, what can I do please?
Rima Al Sghayer if you still see chocolate that’s taking ages to melt, you’re able to use handheld blender to blend up that chocolate chunks. You can always heat it back up to the desired temperature (I believe it was 34c). I hope this helps 😊
This sometimes happens guys. First try to use as small chocolate chunks as possible as they melt faster. Also, if this happens to reheat it slightly in the microwave and carry on stirring. As long as you don’t heat it too long, it won’t be out of temper