Thank you so much !! Gonna let my daughter make some chocolate treats over the weekend add them to a gift bag shes gonna hand them out on Tuesday to her Teachers and family friends ✨💃🏻💕💕✨
I LOVED this ! Who knew?! Probably a great many...but not this gal...AND I'm excited try...What fun... Thank you so much... What kind of chocolate did you use...or do you suggest.. I'm in the states so pls give me names....pls! Cheers :)
It didn’t work for me😢 Could this be a thing I did wrong, after I added the cool chocolate to get it to 31c it got to 33c and I didn’t have any more cool chocolate so mixed it till it hit 31c???
Can you elaborate please on what didn't work for you and what type of chocolate you were using? I'm a chocolatier. 31°C is generally the ideal target working temperature for dark chocolate, and while you *might* be okay by not exceeding 33°C, you were dangerously close to not having enough of the Form V cocoa butter crystals you'd need to have your chocolate in temper. (At around 33-35°C, the necessary Form V cocoa butter crystals melt, which means you would need to temper all over again.) Having extra tempered chocolate for seeding could help. Other things to keep in mind: try to measure temperature from the inside middle of your chocolate (below the surface and not touching the bottom of your bowl), and wait a few seconds for the temperature reading to stabilize. However, it can be helpful to be aware of the temperature at the bottom of the bowl, which was closest to your heat source. It can okay if just the very inside bottom of the bowl is around 33-35°C as long as the rest of your chocolate above it is cooler; once you thoroughly mix the chocolate together and let temperatures stabilize after a minute or two, you should be fine if the uniform temperature is 31° or 32° C. Remember also that time and agitation (i.e., constant mixing, as Sally shows) are important in the formation of Form V cocoa butter crystals. If you find that your chocolate isn't in temper after hitting 31° C when testing it or using it, mix it for at least a couple minutes longer before testing it. While you wait the 3-5 minutes for your test chocolate to set, the chocolate in your bowl is also crystallizing further, so taking the time to test provides that extra benefit. Hoping this helps! All the best to you with your chocolate tempering journey!
@ thank you so much for the help will try all these tips next time, I was using milk baking chocolate and I put the whole bar chopped into the bowl leaving one row of 4/5 squares for the cooling part I mixed throughout and also used the thermometer in the middle of the chocolate but not touching the bowl melted till it reached 45c and took it of the heat and put in 3 squares and it was at 38c so added the rest till it reached 33c didn’t have anymore left so stirred till it cooled to 31c and did the spoon check which after 3 min was still wet so I failed, Thanxs anyway 🫶😭😂
@haniyabukhari9805 You did well and didn't totally fail! 😃 First, good choice with using baking chocolate; that or couverture chocolate are best for tempering due to higher cocoa butter content and lack of stabilizers such as what you find in chocolate chips. Try to have at least 30% the mass of the portion you melt for seeding and up to 40%. Don't add more than about 30% right away so that you don't have too much unmelted seed chocolate. It looks like you set aside too little of your chocolate, so reserving an extra row or at least another square or two is an easy fix. Notice how Sally started with 300 g and reserved 100 g for seeding but didn't put that entire 100 g in at once. For me, I need to heat my dark chocolate to 50°C (122°F), and I've noticed that at this warmer temperature, I can put the entire amount of seed chocolate in and still need a few extra grams. Another small detail: white and milk chocolate usually takes an extra couple minutes to set. You said you were using milk chocolate and you waited only three minutes for your spoon test. To be fair, Sally didn't emphasize this in her video as she was focusing on dark chocolate, so it's possible that your chocolate was sufficiently in temper but you were unaware of it if you didn't wait at least five minutes. Sally did mention the temperature of the room. I personally try to aim for 20-22° C (68-72° F) in your kitchen and low humidity. (The latter can be hard to maintain if you use a bain-marie for heating your chocolate.) Warmer room temps mean your chocolate will take longer to set and vice-versa. This applies to your test chocolate and also to working with your tempered chocolate. You might notice that the warmer your kitchen is above maybe 24° or 25° C, your chocolate takes longer to set or to become tempered. This isn't necessarily a bad thing and can be based on personal preference and how you're working with your chocolate, so I can't necessarily recommend my ideal room temp because it varies slightly. Do note that you'll especially have difficulty with tempering your chocolate if your room is about 26° C or warmer. One more thing for now. Depending on how you're using your chocolate, you might find that cooling your milk chocolate to 27°C (28 for dark) while stirring then gently warming to 30-31°C results in the best temper. This isn't necessary for all applications, which is probably why it wasn't recommended in this video for the sake of simplicity. Quick science: cooling down to 27-28°C accelerates the formation of the Form V cocoa butter crystals, which you need, but also allows the formation of Form IV crystals, which you don't want. Warming back to at least 30°C ensures only the Form IV crystals melt away. For my purposes (creating thin bonbon shells and ensuring my colored cocoa butter artwork adheres to my chocolate), this added cooling step is generally a must for me. Again, based on my application, I might not do the cooling step. Don't worry about this step for now. I've said plenty; let me know if there's anything more I can do to help!
I’ve only seen a sauce pot that the bowl sits in snug so there wouldn’t be a problem of steam/water getting into the chocolate. A frying pan seems wrong to me. I do love the spoon test idea 👍🏻
Great video! I’ll give another try to temper chocolate. What would be the temperatures when tempering white chocolate please? I usually use Callebaut W2.
A great video. I have always wanted to try tempering chocolate.
Did you read my mind? I was planning on making your yule log and then wanted to add some chocolate shards to it!
Excited to see this as i need to learn..love making candy and baking!! Thank you!!
Omg 2025 chocolate+ baking videos.... YES PLEASE!!!!!!!
Chocolate Alchemy in it's beauty!
Thank you Sally for this tutorial!
Yes Sam!! More camera hand action please!
Up to 45-50, down to 31….got it! 👏 thank you Sally and the team. You’re all amazing xx
Thank you so much for this tempering lesson. Please do more chocolate videos!!!!!
Thank you so much !! Gonna let my daughter make some chocolate treats over the weekend add them to a gift bag shes gonna hand them out on Tuesday to her Teachers and family friends ✨💃🏻💕💕✨
Been looking forward to this video 🥰🥰
I have been putting off making chocolates I want to gift for Christmas because I didn't feel like tempering, so I take this as a sign :D
Been waiting for a chocolate masterclass for YEARS!! Thanks Sally, Michel and team for this Christmas gift! 🥳💖
That's just what i needed! My chocolate always turned gray, now i'm a little more confident to try again and get it right. Thank you Sally!
Thanks Sally will definitely try this.😊
My dream come true now 😍
sally looks stunning!
Very perfectly explained thanks a lot❤❤can we do this with milk chocolate??
Perfect thank you!! ❤❤
I LOVED this ! Who knew?! Probably a great many...but not this gal...AND I'm excited
try...What fun... Thank you so much... What kind of chocolate did you use...or do you
suggest.. I'm in the states so pls give me names....pls! Cheers :)
It didn’t work for me😢
Could this be a thing I did wrong, after I added the cool chocolate to get it to 31c it got to 33c and I didn’t have any more cool chocolate so mixed it till it hit 31c???
Can you elaborate please on what didn't work for you and what type of chocolate you were using? I'm a chocolatier. 31°C is generally the ideal target working temperature for dark chocolate, and while you *might* be okay by not exceeding 33°C, you were dangerously close to not having enough of the Form V cocoa butter crystals you'd need to have your chocolate in temper. (At around 33-35°C, the necessary Form V cocoa butter crystals melt, which means you would need to temper all over again.) Having extra tempered chocolate for seeding could help.
Other things to keep in mind: try to measure temperature from the inside middle of your chocolate (below the surface and not touching the bottom of your bowl), and wait a few seconds for the temperature reading to stabilize. However, it can be helpful to be aware of the temperature at the bottom of the bowl, which was closest to your heat source. It can okay if just the very inside bottom of the bowl is around 33-35°C as long as the rest of your chocolate above it is cooler; once you thoroughly mix the chocolate together and let temperatures stabilize after a minute or two, you should be fine if the uniform temperature is 31° or 32° C.
Remember also that time and agitation (i.e., constant mixing, as Sally shows) are important in the formation of Form V cocoa butter crystals. If you find that your chocolate isn't in temper after hitting 31° C when testing it or using it, mix it for at least a couple minutes longer before testing it. While you wait the 3-5 minutes for your test chocolate to set, the chocolate in your bowl is also crystallizing further, so taking the time to test provides that extra benefit.
Hoping this helps! All the best to you with your chocolate tempering journey!
@ thank you so much for the help will try all these tips next time, I was using milk baking chocolate and I put the whole bar chopped into the bowl leaving one row of 4/5 squares for the cooling part I mixed throughout and also used the thermometer in the middle of the chocolate but not touching the bowl melted till it reached 45c and took it of the heat and put in 3 squares and it was at 38c so added the rest till it reached 33c didn’t have anymore left so stirred till it cooled to 31c and did the spoon check which after 3 min was still wet so I failed, Thanxs anyway 🫶😭😂
@haniyabukhari9805 You did well and didn't totally fail! 😃 First, good choice with using baking chocolate; that or couverture chocolate are best for tempering due to higher cocoa butter content and lack of stabilizers such as what you find in chocolate chips.
Try to have at least 30% the mass of the portion you melt for seeding and up to 40%. Don't add more than about 30% right away so that you don't have too much unmelted seed chocolate. It looks like you set aside too little of your chocolate, so reserving an extra row or at least another square or two is an easy fix. Notice how Sally started with 300 g and reserved 100 g for seeding but didn't put that entire 100 g in at once. For me, I need to heat my dark chocolate to 50°C (122°F), and I've noticed that at this warmer temperature, I can put the entire amount of seed chocolate in and still need a few extra grams.
Another small detail: white and milk chocolate usually takes an extra couple minutes to set. You said you were using milk chocolate and you waited only three minutes for your spoon test. To be fair, Sally didn't emphasize this in her video as she was focusing on dark chocolate, so it's possible that your chocolate was sufficiently in temper but you were unaware of it if you didn't wait at least five minutes.
Sally did mention the temperature of the room. I personally try to aim for 20-22° C (68-72° F) in your kitchen and low humidity. (The latter can be hard to maintain if you use a bain-marie for heating your chocolate.) Warmer room temps mean your chocolate will take longer to set and vice-versa. This applies to your test chocolate and also to working with your tempered chocolate. You might notice that the warmer your kitchen is above maybe 24° or 25° C, your chocolate takes longer to set or to become tempered. This isn't necessarily a bad thing and can be based on personal preference and how you're working with your chocolate, so I can't necessarily recommend my ideal room temp because it varies slightly. Do note that you'll especially have difficulty with tempering your chocolate if your room is about 26° C or warmer.
One more thing for now. Depending on how you're using your chocolate, you might find that cooling your milk chocolate to 27°C (28 for dark) while stirring then gently warming to 30-31°C results in the best temper. This isn't necessary for all applications, which is probably why it wasn't recommended in this video for the sake of simplicity. Quick science: cooling down to 27-28°C accelerates the formation of the Form V cocoa butter crystals, which you need, but also allows the formation of Form IV crystals, which you don't want. Warming back to at least 30°C ensures only the Form IV crystals melt away. For my purposes (creating thin bonbon shells and ensuring my colored cocoa butter artwork adheres to my chocolate), this added cooling step is generally a must for me. Again, based on my application, I might not do the cooling step. Don't worry about this step for now.
I've said plenty; let me know if there's anything more I can do to help!
Like a pro. Great video very informative
I’ve only seen a sauce pot that the bowl sits in snug so there wouldn’t be a problem of steam/water getting into the chocolate. A frying pan seems wrong to me. I do love the spoon test idea 👍🏻
I clicked on the video & thought, "If it's Sally I'll watch it." Lucky me!
Perfect 👌🏻
Great video! I’ll give another try to temper chocolate. What would be the temperatures when tempering white chocolate please? I usually use Callebaut W2.
What about milk and white chocolate?Are the temperatures and technique any different?
Do u need a marble slab??
Sallyyyyyyyyyy. Very nice. Season's Greetings.
I cannot listen to her. So sorry, but you talk so fast, I can't keep up. Plus I have a hearing loss so CC can't keep up either, LOL