How to temper dark chocolate at home. Seeding methode!

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  • Опубликовано: 28 ноя 2024

Комментарии •

  • @kikitauer
    @kikitauer 2 года назад +6

    OMG you have a tempering (chocolate) stone!!! 😲🤩 Tempering chocolate the stone method! 😀 Genius 👍

  • @lilyadache3804
    @lilyadache3804 2 года назад +5

    Super ! Please more videos like this

  • @XBoxerke1
    @XBoxerke1 11 месяцев назад +1

    Thank you very much for this video! Great work, I have learned a lot, please keep uploading video's like this. 👍

  • @Louise90GV
    @Louise90GV 2 месяца назад

    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!

  • @raoufbsiri8157
    @raoufbsiri8157 2 года назад +2

    Merci beaucoup pour cette astuce géniale et tellement utile 🙏🙏🙏💚

  • @jadevega3996
    @jadevega3996 6 месяцев назад

    Brilliant, thank you very much! I feel much more confident now.

  • @mariasalum728
    @mariasalum728 3 месяца назад

    Excelente el metodo de la piedra de chocolate. Por favor podrias subir algún video usando aerografo. Muchas gracias.

  • @1234eera
    @1234eera 2 года назад +1

    thank you so much for chocolate stone trick 🌹

  • @NKblogspot
    @NKblogspot 11 месяцев назад

    Thank you so much ❤❤

  • @nouzinaharmouch1547
    @nouzinaharmouch1547 11 месяцев назад

    بارك الله فيك 🫡🫡

  • @hindnehme
    @hindnehme 2 года назад

    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?

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 года назад

      Thanks. You can use a heatgun to reheat, or a chocolate melter. Just keep the temp below 31 and above crystallization

  • @palued320
    @palued320 Год назад

    Buenísimo. Gracias!.

  • @HananeNoor
    @HananeNoor Год назад

    Thank you for the video, Why haven't you added the cocoa butter to temper the chocolate ?

    • @SweetKitchenSkills
      @SweetKitchenSkills  Год назад

      What do you mean? You dont need to add extra cocoa butter to temper chocolate! Chocolate contains cocoa butter. Dont understand your question🫣

    • @HananeNoor
      @HananeNoor Год назад

      @@SweetKitchenSkills thank you for your reply, I've seen some chocolatiers adding cocoa butter to temper chocolate when the temperature reaches 35°

  • @thecakeworld4045
    @thecakeworld4045 Год назад +1

    Like your video and method
    If room temperature is 26°c how I temper chocolate .

    • @SweetKitchenSkills
      @SweetKitchenSkills  Год назад

      You temper as i describe in my video. 😂😂
      Just make sure the chocolate you use for seeding, is cold. 😉

  • @אוסישקיןתא
    @אוסישקיןתא 2 года назад +2

    Thank you very much!
    You don’t suppose to reduce temperature to 27 c and then to heat to 31/32?

    • @kikitauer
      @kikitauer 2 года назад +1

      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 👍

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 года назад +2

      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.

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 года назад +2

      Its just a different methode. Table methode is more difficult.

    • @lisamayer1777
      @lisamayer1777 2 года назад +1

      @@SweetKitchenSkills The tutorial is missing crucial information- what is the ratio of seeded chocolate to add?

  • @xahrixtang8226
    @xahrixtang8226 4 месяца назад +1

    Is Van Houten Good?

  • @ElenaDavudova
    @ElenaDavudova Год назад +2

    Good afternoon! What is the name of your new airbrush model?

  • @lida9028
    @lida9028 Год назад

    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
      @SweetKitchenSkills  Год назад +1

      Thank you so much, i really appreciate it, keep me posted.
      Just room temperature😎👍

    • @lida9028
      @lida9028 Год назад

      @@SweetKitchenSkills thank you 🙏🙏🌸

  • @אוסישקיןתא
    @אוסישקיןתא 2 года назад +1

    Hi😊
    for 500 g melted chocolate, how much grams do you need for the seeding process?
    Thank you

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 года назад +1

      Didnt you watch the video😂. About 20%, depending on the temperature of the chocolate. 👍

    • @MrChrillepille
      @MrChrillepille Год назад +4

      @@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 =)

  • @shifahifah5925
    @shifahifah5925 10 месяцев назад

    ❤❤❤~🇸🇬I watched few of your videos before consider to subscribe you but Big Thanks for your humble kind guidelines 💪🏻💪🏻💪🏻support❤❤❤

  • @ElenaDavudova
    @ElenaDavudova Год назад

    🥰👍🙏🤝