Thank you for this Nenette.....it's helpful to know the science behind the process. Can I ask which brand of chocolate moulds you use please? They're obviously good quality
Thank you for watching and I'm pleased you enjoyed this tutorial. I'm an advocate of investing in quality because it lasts longer! Callebaut make great moulds for example. Email me on info@nenettechocolates.co.uk and I can let you have more details. Nenette
Hank you for watching my video. I'm afraid tempering is something you have to do in order to manage the molecular structure of the chocolate and to get it to set with the qualities we chocolatiers require. For practical (i.e.to get the chocolate to release from moulds etc) as well as aesthetic reasons! Actually, it's quite therapeutic but if you really don't want to do this, there are machines around that will. I have no experience of using palm oil in making chocolates. It's a product I have problems with both because (1) it promotes high cholesterol and (2) the environmental aspects of producing it. In any case I'd guard you against adding anything to your chocolates that you don't need to - you will change the texture and taste. Remember 'less is more!' I also don't add cocoa butter as part of my tempering process - my various videos on the subject explain how I temper chocolate. However of course other chocolatiers do! It will be the same kind of process and you might want to hunt around online to find their methods.
Thank you for this Nenette.....it's helpful to know the science behind the process. Can I ask which brand of chocolate moulds you use please? They're obviously good quality
Thank you for watching and I'm pleased you enjoyed this tutorial.
I'm an advocate of investing in quality because it lasts longer! Callebaut make great moulds for example. Email me on info@nenettechocolates.co.uk and I can let you have more details. Nenette
If I add palm oil instead of coco butter then also tempering is necessary ?
Hank you for watching my video.
I'm afraid tempering is something you have to do in order to manage the molecular structure of the chocolate and to get it to set with the qualities we chocolatiers require. For practical (i.e.to get the chocolate to release from moulds etc) as well as aesthetic reasons! Actually, it's quite therapeutic but if you really don't want to do this, there are machines around that will.
I have no experience of using palm oil in making chocolates. It's a product I have problems with both because (1) it promotes high cholesterol and (2) the environmental aspects of producing it.
In any case I'd guard you against adding anything to your chocolates that you don't need to - you will change the texture and taste. Remember 'less is more!'
I also don't add cocoa butter as part of my tempering process - my various videos on the subject explain how I temper chocolate. However of course other chocolatiers do! It will be the same kind of process and you might want to hunt around online to find their methods.
Do you white chocolate
I don't understand your question, I'm afraid
@@NenetteChocolates I wanted to know if you do white chocolate tempering
@@bcqwm5w yes, I do. Hunt through my other videos where you'll find one on this subject