How to Temper Chocolate - Live! | Oh Yum 201 with Anna Olson
HTML-код
- Опубликовано: 25 авг 2024
- Instructions below! Want your chocolate to have the shine and "snap" of a professional baker's? Watch along - or bake along! - as Anna teaches you two methods (seed and table) for tempering chocolate at home at room temperature. It's a great skill that'll save you hours of time, and only takes a little practice to master!
Subscribe for more video recipes: goo.gl/MJV4af
---------------------------------------------------------------
Want to warm up for this 201 recipe? Try these 101-level bakes:
• Twix-Inspired Bars: • Professional Baker Mak...
• Florentines: • Professional Baker Tea...
---------------------------------------------------------------
• Recipe Information •
Tempering chocolate involves heating chocolate, cooling it while moving it and then reheating slightly to cause good crystallization, which binds and sets the chocolate. Without this tempering process, melted chocolate would take hours to set and it would have a dull, soft finish. The good news is that heating and cooling chocolate does not harm it, so if you do not successfully temper the chocolate on your first or even second try, you can reuse and retemper it as needed.
• Tools & Ingredients •
Seed tempering requires no tools beyond a bowl, a spatula and a thermometer, but it takes a little more active time stirring the chocolate to cool it. Table tempering is quicker but requires a marble or other smooth stone surface (your table) and putty knives to move the chocolate around the cool surface. Both methods are for 10 oz (300 g) dark baking/couverture chocolate (semisweet or bittersweet).
NOTE: Because of their higher cocoa butter, milk and sugar contents, milk chocolates, white chocolates and ruby chocolates temper at different temperatures than dark chocolate. The key temperatures are:
• Heat the chocolate to 104°F to 113°F (40°C to 45°C).
• Cool the melted chocolate to 81°F to 82°F (27°C to 28°C).
• Temper the chocolate to 84°F to 86°F (29°C to 30°C).
---------------------------------------------------------------
• Directions - Seeding Method •
1. Fill a pot with no more than an inch (2.5 cm) of water.
Bring it to barely a simmer. Have ready an instant-read digital thermometer.
2. Weigh 7 oz (210 g) chopped chocolate in a metal bowl.
Place it over the water bath. Wait 30 to 45 seconds for the heat to reach the chocolate, then stir until it has melted and reaches 113°F to 122°F (45°C to 50°C). If it gets warmer than this, let it cool to below 113°F (45°C) and rewarm.
3. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) chocolate to melt it.
Continue to stir until the chocolate reaches 82°F (28°C). Return the bowl to the water bath and stir until the chocolate reaches 88°F to 90°F (31°C to 32°C)-this doesn’t take long. The chocolate is ready to use and will set at room temperature with a nice satin finish.
• Directions - Tabling Method •
1. Have ready a marble board (or a granite or other stone countertop; a stainless-steel counter will also do), two putty knives (or a palette knife and a bench scraper) and an instant-read digital thermometer.
2. Fill a pot with no more than an inch (2.5 cm) of water.
Bring it to barely a simmer.
2. Place all of the chopped chocolate in a metal bowl.
Place it over the water bath. Wait 30 to 45 seconds for the heat to reach the chocolate, then stir gently until it has melted and reaches 113°F to 122°F (45°C to 50°C).
3. Remove the bowl from the heat.
Pour two-thirds of the chocolate onto the marble board. Set the bowl with the remaining chocolate off to the side on a towel (away from the heat and not on the marble).
4. Using two putty knives, spread the chocolate on the board into a thin layer.
Then use your tools to push the chocolate back into the centre of the board, scraping your tools to clean them of the chocolate at each push. Moving the chocolate on the cool marble will lower the temperature of the chocolate. Keep repeating this spreading and scraping in until the chocolate reaches 82°F (28°C).
5. Stir the reserved chocolate and check the temperature.
It should be 104°F to 113°F (40°C to 45°C) and completely smooth. If the temperature goes higher, you must let it cool to below 104°F (40°C) and start again. Add the marble-cooled chocolate back to the bowl and stir for about 30 seconds. Check the temperature again: it should be between 88°F and 90°F (31°C and 32°C), which means it is “tempered.” To double-check, dip a piece of parchment paper into the chocolate and set it on your marble board: it should start setting within a minute or two.
---------------------------------------------------------------
• Shop Anna Olson Cookbooks •
lickst.at/shopa...
• Follow Anna on social media •
Pinterest: / chefannaolson
Twitter: / olson_anna
Facebook: / chefannaolson
Instagram: / chefannaolson
Anna's Official Website: annaolson.ca
#AnnaOlson #Live #OhYum
![FNAF Into the Pit has A LOT of Unused Graphics | LOST BITS [TetraBitGaming]](http://i.ytimg.com/vi/6YhZCRdipl4/mqdefault.jpg)
I’ve been trying to learn tempering and made a lot of mistakes but you said so many helpful tips that I never knew thank you Anna olsen
Thank you so much for this very informative video! It’s a joy to watch a real professional baker at work! Merci!
good afternoon ms anna. your recipes absolutly are wonderful. glad to meet you
Thank you very much Anna. Have a wonderful week!
Thank you anna for demonstrating
Thank you Anna!
This is amazing!
Watching from Melbourne Australia
Anna u hv no idea how I hv wanted to learn this. Love ur shows.
Your amazing Anna been watching for 2 yrs now !
I am very happy to see your videos ..l am from Algeria ...chocolate is my favourite recepies.
Informative ,decorative and covered key point methodology. Love you
Amazing! Thanks for the tips 😍💗
I sous vide my chocolate in a vacuum seal bag and as it’s melting I take the bag out and squish it between my hands and then pop it back in the bath. When it hits the high temp, I remove water from the bath and add cold water to help lower the temperature and then when it hits the low, I add hot water to the bath all the while squishing the bag. When done, dry the bag snip the end and into a holding tank the chocolate goes in the tempering machine which I only use to extend the working time of the chocolate, not for tempering because the sous vide is superior and fool proof. I also melt the chocolate in my sous vide oven made by the same maker as my sous vide water bath. I think I like it even better as there is ZERO water involved. I melt the chocolate in silicon bowls, set the oven temp to 114F for dark, 111F for white and milk and let the oven do all the work, taking it out to stir as it melt and while it cools to the lower temperature and then rises again to it working temperature, Then it gets placed in the water bath container for working. I can keep the chocolate at working temperature for hours. The Sous Vide and sous vide oven can get the temperature of the chocolate to within 0.1 degree. It’s amazing. I find actual chocolate tempering machine is no where near as precise for tempering. Thank you for the excellence in Canadian content!
I noticed that you said you have to re-temper your chocolate after it sets up which makes sense. I was wondering if you have to re-temper when working with fluid chocolate and it gets cool and thick? I have been practicing for a couple years now and my speed isn’t fast enough. Your the best Anna and have learned so much from you! I hate to admit that when I first started working with chocolate, I threw out expensive couverture because it didn’t set up properly 🤦🏻♀️ I probably could have saved it and started the process over again, especially because it wasn’t ruined. Knowing what I know now I could kick myself, lol!
9
Amazing video. Thank you. Why arent you judging on Great Canadian Bake Off Anna? The show needs you.
Thanks for this amazing video
I'm really sorry I missed this 😭 but wow how good was it 👏 so very well covered, thanks for that Anna.I can get some practice in. We are very lucky to a have an awesome chocolate professional having trouble with spelling of it but I am sure you'll know what I mean . I planning on doing some classes at Savory her on line school here in Australia her chocolate work on Desserts is crazy good and her challenges on Masterchef have really dozies. Now I can go in a little bit more prepared....🌻💜🤩
nice to see you love your show
Thank you for quality presentation!
Thank you. 🤗
Thanks for the video .One day I like to try.
Adorable lady. Thanks a lot from Costa Rica.
Omg you are just awesome. Thanks for sharing your valuable information. Love❤❤ from india🇮🇳🇮🇳.
I have been streaming your chocolate show. the great chocolate showdown.. I love it.. Hi from Jupiter Florida..I was scrolling and saw that you were live..
Subtítulos en español , gracias
Thanx Ana
Great recipe
Hello from India
Thanks Ma'am for such a lovely informative video? Thanks Once Again. We don't get Coverture Chocolate
gorgeous
🌺🙏🌺THANK YOU🌺🙏🌺
شكرا لكم thank you so much
Awesome recipe ❤️
Such an informative video. Thank you. What I find confusing is when the chocolate is tempered how do I keep it at that temperature?
I wake up late Anna..sorry Anna..next I me I'll wake up early..to watch your live show.keep safe
greetings from australia
Amazing thanks
Tanx for video.
Hello Anna from Spain
Hi Anna, Thanks for the many good info. I am trying to make chocolate from cacao powder. Have you made any video on the subject?
I tried the sous vide method. The silk method is the easiest for me.
good and useful video 👍
Amazing 👏
Hi Mam Chef Anna do u have recipe for chocolate dipping for Klondike? Thank you for your answer
Hola, buenas tardes, escribo desde Colombia, me encantan sus recetas y lo practicas de hacer; tengo una duda, tengo chocolate cobertura al 100%, he realizado antes volcanes de chocolate con chocolate al 70% y al 60%, ahora hice con chocolate al 100%, no quedaron igual, quedaron como masa, como brownie, secos, no se como manejar el chocolate al 100%, necesita mas componente liquido, huevo, mantequilla, crema de leche? Gracias por su orientacion 🙏🙏
What if we’re making this ahead of time say for cake pops or calesicles, can we refrigerate those over night after done and use it the next day?
@35:46 What if the chocolate temperature is down to 81-82 but the reserved chocolate has not even all melted in it.
Hello anna from ethiopia
GREAT
Can you temper on a stainless steel table?
Como temperar chocolate 100% masa de cacao? Gracias
Can I use my Wilton melting pot to melt and temper chocolate using the seeding method….
How can I thin tempered chocolate)
But In still watching your videos..
Question ❓ what is compound chocolate 🍫?
You don't temper compound chocolate to use it because it doesn't actually have cocoa butter in it. The fat in compound chocolate is vegetable shortening, basically. You just melt it and use it. It'll never have the qualities of properly tempered real chocolate, but it's a lot easier to work with in a pinch, and better texturally than untempered real chocolate.
Please, show us a mirror glase recipe !
My chocolate wouldn't reach 82° it stopped at 90°... what should I do? .. I live in humid city
Hi I am in Dubai
What is the shelf life of these chocolates
Hi
Süper👏👏👏☺️
heloo miss anna
you are most welcomed
From Sultanate of Oman, Muscat
I’ve tried at least 6 times to temper chocolate and just can’t get it.
Going to try one more time and if I don’t get it, I will give up. It’s not as easy as everyone makes it look.
Hello hii..
White? I like a wheel!
How do we add flavour to the chocolate like orange or lavender flavours?
HELLO ANNA PLEASE TO MEET YOU 😊
pls can you teach me how to make ice cream toppings
That's round chopping board on the back looks like onion from afar.
Please, show us a mirror glase recipe!