Tempering Chocolate in the Microwave with Kirsten Tibballs | Chocolate Book
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- Опубликовано: 14 июн 2016
- www.savourschool.com.au/books/...
Learn how to easily temper chocolate in the microwave to use for your products at home including chocolate moulds, cakes and more.
Kirsten Tibballs' book 'Chocolate' available now.
Carefree Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/b...
Does the type of bowl you use effect the tempering?
ok. the fact that tempered chocolate wont get shiny on non-smooth surfaces is an absolute game-changer for me! THANK YOU!
Just discovered your channel. Thank you for the easy to understand information on how chocolate behaves and what happens when using the different drying mediums. Kirsten, your videos leave the others in the shade. Thank you
I'm a bit late to the party but have recently discovered I like chocolate work and your Vids are awesome I like the how but especially the why you explain, absolutely fantastic. Thank you.
You are such an amazing teacher . You simplify things. Thankyou.
Kristen thank you so much for sharing your videos.... I have learned so much thanks to your generosity of sharing your videos... God bless you !!!!
What a wonderfully simple explanation! Thank you so much for this great video!!!
This is the best video on this technique, thank you!
Worked like a charm! It worked so well that I was able to make a chocolate bar out of my extras!
Thank you, Kirsten. This was most useful, as always. 😊
Welldone, Justin!
You are the best teacher!
OMG why didn’t I saw this video before. This is the most easiest method of tempering
a) When the chocolate gets hard, can you re-temper it?
Excellent tutorial Thankyou.
thank you sooo much for this! so straight forward, in detail, and easy to follow... I just tried it yesterday and it worked perfect for my dark chocolate covered almonds :)))
I absolutely love and research
I’m heating cocoa butter and adding cocoa and maple syrup to sweeten. Could you please explain when I add these ingredients/ Thanks so much! For sharing. Blessings ❤️
beautiful video
If I'm doing several polycarbonate molds and the chocolate drops temperature in between each one should I reheat with a short burst to keep it at 31 degrees everytime I use it?