Fedt at du deler denne metode, tak! Synes virkelig der er mange der anvender mikroovn, og det er jo ikke os alle der ejer sådan en 😆 Må altså se og få det lært!
Great video thanks! How can we keep the chocolate in temper while working? And if the tempering didn’t work we just heat it back and do the process again?
If I understand it correctly, it is done with the table method to prevent the other crystals that form close to this temperature. But with the seeding method the chocolate is already "told" how to crystalize so no further reheating is necessary. But a good question I suppose 👍
No of course not. That would be waste of time. You mixing to tempering methodes together. When you do tempering on a marbel, you cool to 27 C, and then mix with the rest of the chocolate. Just follow the instructions.
Thank you thousand times for your videos. I'm a beginner and your videos helping me a lot 🧡 I have a question. what was the temperature of the piece of chocolate you added in the fourth minute? Should it be kept in the refrigerator?
@@SweetKitchenSkills You actually dont say it in the video. this was my first question as well after watching the video. The only reason i scrolled through the comments to find out. Thanks for answering =)
OMG you have a tempering (chocolate) stone!!! 😲🤩 Tempering chocolate the stone method! 😀 Genius 👍
Super ! Please more videos like this
Thank you very much for this video! Great work, I have learned a lot, please keep uploading video's like this. 👍
Fedt at du deler denne metode, tak! Synes virkelig der er mange der anvender mikroovn, og det er jo ikke os alle der ejer sådan en 😆 Må altså se og få det lært!
Merci beaucoup pour cette astuce géniale et tellement utile 🙏🙏🙏💚
Brilliant, thank you very much! I feel much more confident now.
Excelente el metodo de la piedra de chocolate. Por favor podrias subir algún video usando aerografo. Muchas gracias.
English please😅. Translate in Google🙏🙏😘
thank you so much for chocolate stone trick 🌹
Thank you so much ❤❤
بارك الله فيك 🫡🫡
Great video thanks! How can we keep the chocolate in temper while working? And if the tempering didn’t work we just heat it back and do the process again?
Thanks. You can use a heatgun to reheat, or a chocolate melter. Just keep the temp below 31 and above crystallization
Buenísimo. Gracias!.
Thank you for the video, Why haven't you added the cocoa butter to temper the chocolate ?
What do you mean? You dont need to add extra cocoa butter to temper chocolate! Chocolate contains cocoa butter. Dont understand your question🫣
@@SweetKitchenSkills thank you for your reply, I've seen some chocolatiers adding cocoa butter to temper chocolate when the temperature reaches 35°
Like your video and method
If room temperature is 26°c how I temper chocolate .
You temper as i describe in my video. 😂😂
Just make sure the chocolate you use for seeding, is cold. 😉
Thank you very much!
You don’t suppose to reduce temperature to 27 c and then to heat to 31/32?
If I understand it correctly, it is done with the table method to prevent the other crystals that form close to this temperature. But with the seeding method the chocolate is already "told" how to crystalize so no further reheating is necessary. But a good question I suppose 👍
No of course not. That would be waste of time. You mixing to tempering methodes together. When you do tempering on a marbel, you cool to 27 C, and then mix with the rest of the chocolate. Just follow the instructions.
Its just a different methode. Table methode is more difficult.
@@SweetKitchenSkills The tutorial is missing crucial information- what is the ratio of seeded chocolate to add?
Is Van Houten Good?
I dont know😂
Good afternoon! What is the name of your new airbrush model?
Wait for my next video😉
@@SweetKitchenSkills 😊🤝
Thank you thousand times for your videos. I'm a beginner and your videos helping me a lot 🧡 I have a question. what was the temperature of the piece of chocolate you added in the fourth minute? Should it be kept in the refrigerator?
Thank you so much, i really appreciate it, keep me posted.
Just room temperature😎👍
@@SweetKitchenSkills thank you 🙏🙏🌸
Hi😊
for 500 g melted chocolate, how much grams do you need for the seeding process?
Thank you
Didnt you watch the video😂. About 20%, depending on the temperature of the chocolate. 👍
@@SweetKitchenSkills You actually dont say it in the video. this was my first question as well after watching the video. The only reason i scrolled through the comments to find out. Thanks for answering =)
❤❤❤~🇸🇬I watched few of your videos before consider to subscribe you but Big Thanks for your humble kind guidelines 💪🏻💪🏻💪🏻support❤❤❤
🥰👍🙏🤝