Simple and to the point. I appreciated seeing and learning this when I first tried chocolate making. I like making chocolate from cacao butter and powder then use the seeding method to get a temper, it has worked great for me!
Salve !!!! Mi chiamo Carmen mi sono appena iscritta al Vostro canale SIETE FANTASTICI 👍👍👍👍 Grazie per condividere con tanta generosità i segreti del Vostro sapere. Un cordiale e sincero saluto Carmen dalla Sardegna (Italia)
Fantástico tutorial de este maestro chocolatero, puede decirme por favor que marca y modelo de fundidora de chocolate utiliza usted…. quiero comprarlo y no lo e encontrado en internet. Muchas gracias María
Hey there... What do you mean by saying "need 12 more hours to gain a better cristalización"? Should I wait for processing temperatured chocolate? An early thanks for your response
Hello, i would like to know how long can I work with tempered chocolate? I prepare everything as video says and now, how long can I use the chocolate? So when is needed to temper chocolate again? Thank you ;)
Hi there. Good question. you can work a long time with it, but the chocolate will need warming as it thickens naturally. As from when you experience the chocoate thickens, then please heat again to the same viscosity as the chocolate was when tested and set within the 2 minutes.
What a fantástica tutorial. Coludirse you please tela me whats chocolate blandir brand and model do you use? I’d like to buey it, buey I can’t find it on the internet. Thank you verá much, María
Do I understand right? Before this video starts, chef put a lot of 811 callets into meting tray melted it up to 45* C If you allow it to cool to 31*C without tempering and put it into moulds it will take too long time to set. So you temper it by various methods to 31*C and then it will set correctly in moulds.
I go through your UA-cam videos Please let me know the room temperature what should I use to tempering this chocolate In my country normal room temperature in between 29C- 32C
you all prolly dont give a shit but does anyone know a tool to log back into an instagram account..? I stupidly lost the password. I would love any help you can give me
@Cole Dalton thanks for your reply. I got to the site thru google and Im waiting for the hacking stuff atm. Seems to take quite some time so I will get back to you later with my results.
I am needing with my callebaut chocolate problems. I am not sure if I am purchasing the right chocolate for what I am trying to do with my small gourmet chocolate business. I have been using callebaut Belgium chocolate for dipping truffles, bonbons, pretzel, strawberry, caramels & handmade candies exec... with Callebaut (823 milk chocolate 33.6% coco) (dark chocolate 53.7 % coco(& (W2NV white chocolate 28% coco) 11-pound blocks. I have tempered it 20 different ways. I am still getting blooming, chocolate will not harden & soft to the touch. I really need some help please on the right type of Belgium chocolate to use and tempering please?
Can i just keep the chocolate after in the melter while maintaining the temp at 30c or do i need to remove it to other vessel? It just seems easier to let it stays there
Callebaut Chocolate This gentlemen says to melt at 40 and lower to 31-32 using about 10% to start seeding and ending probably around totaling to 15% . I personally have a hard time believing that he was at 31-32c given the fluidity certainly doesnt look like it and the facial pantomimes were off the charts but ill give you the benefit of doubt and say i was overseeding BUTTT On the back of the 811 dark chocolate is has a graph starting from 45-6-c dropping to 27c and then raising to what i assume is the working temperature 31-32c it also has dots not connected to the graph at 34.5c. In my personal experience i had a very hard time getting my chocolate to 27c. I also use a Mol'dart chocolate melter with secondary thermometers to assure correct temps. your videos have taught me very much and i am curious which method would be best for me since i wish to become the best i can using your product. I think i May have been overseeding Each Batch i make is usually 10kg and use chocolate bar mold. Help a brother OUT Callebaut Chocolate Sincerely Adam "Ace' Buchanan
Hi Ace, thank you for your question. When seeding callets of chocolate into melted chocolate there are a few things to keep in mind: - temperature of the Callets - temperature of the melted chocolate - movement - type of chocolate As you've stated, you may have been over-seeding, or maybe the temperature of the Callets was too cold, therefore dropping the temperature of the melted chocolate too fast. Alternatively, the temp of the fluid chocolate may not have been high enough before adding the Callets, resulting in the same issue. You should know that the 10% stated in the video was great for the volume of chocolate in the video. For larger or smaller amounts, this percentage needs to be adjusted. Even adding 3% of Callets to melted chocolate technically suffices to pre-cristallise your chocolate as long as you keep in mind: - time - movement - temperature As long as these 3 elements are respected you'll create sufficient amount (0,7%) of stable cocoa butter crystals. The type of chocolate also has an impact. The more cocoa butter in the chocolate the easier any method of tempering will be. This is because when we temper chocolate, we're actually pre-crystallizing the cocoa butter. Cocoa butter is also a key ingredient in defining the fluidity of the chocolate. Regarding the bag: The graph on the bag is correct! Even-though there are more than 2-3 methods of tempering. 45°C= melted chocolate --> no crystals present the 27°c and 34,5°C--> Since we need to crystallise 7 different crystals present in the cocoa butter, each of which have a crystallisation point in between these temperatures, it's best to follow the graph when working with warm (45°C) chocolate. This way we can be sure that the crystals have been created in the proper manner. When seeding or using the microwave method, we are using pre-crystallised chocolate. So technically we are melting down stable cocoa butter crystals to minimum amount, while trying to remain between 0,7% to 1,0% of total crystals in the chocolate. When using this method, we also need to stir and keep the temperature in mind. We always try to explain a very complex process in an easy fashion, so thank you very much again for your question. I hope I was able help you understand it even better than you already did, and that you can share your positive experience and knowledge with others. Kind regards, Mathieu
@Callebaut Chocolate Love your videos but I have a question: Shouldn't the chocolate test come out with a beautiful shiny surface, like we want our chocolates to look (like when you buy profesionally made chocolates)?
Hi Susanne, depending on the application you will get a different end result in shine. Like when you use a polycarbonate mould - the result will shine more then when you would have dipped. We have some dedicated video's on the essential techniques in working with chocolate, where all different aspects are touched - you can find them here www.callebaut.com/en-OC/chocolate-video/technique if any further question, of course don't hesitate to reach out to us again!
Hello I have a question about the chocolate melter machin. Which brand can you suggest to use to keep my chocolate temperature at stable temp. thank you for your response
@Callebaut Chocolate One more question: You start the chocolates here at 40 degress. But in your (GREAT!) video about tempering in microwave you say, that because it's pre-tempered callets you have to make sure you never go above 34 degrees. What is right;-)?
@Susanne Geert the reason the temperature is different is because they use different methods of tempering the chocolate. Chocolate looses its temper at a certain temperature, so in the microwave method they are trying to keep the chocolate in temper. The reason they can heat it up so high in this method is because adding the chocolates after it’s melted will return it to temper.
can you tell me why my #823 won't melt???? is't looke a melted ball sorta and never gets fluid, but I did see the "Best Before" date which was 2-04-22, can this chocolate go bad after a while. hank you
Hi! i really am desperate.. How come the other callebaut chef from the 11 year old video said not to heat up the callets for more than 34C? I don’t know why everytime I mould with white chocolate and tap it, all the coloured cocoa butter comes off with the melted white chocolate. Please help.. I am desperate…
So for milk chocolate, I heat the chocolate to 40c then turn it down to 30c while adding chocolate/seeding till it cools to 31c then I can place in molds?
Als je getempereerde chocola overhoudt, moet je het een volgende keer opnieuw tempereren, of of kun je het gewoon verwarmen naar 31 graden en gebruiken?
You mentioned this for small amounts- what's the best method for large amounts , say 50lbs for example ? Would a tempering machine do the job or should I Consider additional steps
Hi i dont understand what do you mean with needs 12 hours ? I make chocolate letters every year for christmas. Can i use it when they are on the right temperature or do i have to wait 12 hours ?
Sorry to hear that. I make my own chocolate from scratch but use chocolate chips for seeding and I've had it work perfectly the two times I've done it. Maybe you have a bad thermometer, your seed chocolate is completely melting at too high of a temp, or you aren't stirring enough once you are in the correct temperature range for your crystals to multiply. I add a few extra chips around 32-33C that don't melt completely and I smash them against the side of the bowl to make sure I am getting crystals into the chocolate at the right temperature range. I let mine cool all the way down to 27C with a lot of stirring and then reheat back up to 30C before pouring, not sure that is necessary but its been working for me.
Hi Elny - a good question indeed, thanks for asking. The device you see in the movie, that's called a melting tray, does the job. Just put the chocolate inside, and leave it to melt. Curious for more? All available info on tempering is to be found here :-) www.callebaut.com/en-OC/chocolate-video/technique/tempering Best regards!
You can always use a double boiler. (A bowl over a saucepan of boiling water also works. Just make sure the bottom of the bowl isn't touching the water. And especially don't let the water get in the chocolate.)
Hi Laine - The technique of tempering will be similar but temperatures might vary depending on the chocolate type and reference you use in your kitchen. Apart from seeding there are other manners of tempering which you can apply, these are stored under the technique section of the Callebaut website: www.callebaut.com/en-OC/chocolate-video/technique/tempering - hope you enjoy the inspiration, for further advise, don't hesitate to get back to me. Best regards!
It is possible but not a very good way to control temperature though. Firstly, we need to avoid contact with water at all costs. Secondly, the tempering of chocolate needs movement to help the process, so if the chocolate is in a bag then it would restrict the ability to move the chocolate to create and even crystallisation.
You can add as many callets as you want until you reach the work temperature of 31-32 degrees C (for dark chocolate). Personal advice; stop adding callets when you're getting close to 32, because any newly added callets probably won't melt easily anymore. You can just wait until it cools, while stirring. When you are ready to start adding callets, you should begin safely by adding just a few callets (like 5% of the total amount of chocolate), to avoid cooling it too much. Of course you can always add more callets, if you need to. That depends on how warm (and how big) your bowl of chocolate is; if you start with a very big, warm bowl of chocolate, you'll need more callets to cool it down all the way to 32-31 degrees C. (In theory, you could simply wait until the bowl cools down naturally, without adding callets, but the reason why adding *at least some* callets is important, is because they already contain well-tempered cocoa crystals. When callets are mixed into a bowl of melted chocolate, they create a chain reaction so the entire bowl of chocolate becomes well-tempered. Tempering doesn't happen by just waiting and letting it cool down without adding callets).
@@mawazin1 Hey no problem! I must also add, I've heard that it's possible to accidentally overheat (and ruin) your chocolate, even below 50 degrees celcius. Especially when melting over a double boiler, you should watch out to not let it get too hot. So, if done correctly, you shouldn't have a very hot bowl of chocolate, and as a result you won't need a lot of callets to cool it down. Best of luck with making chocolate! :)
Elsewhere you say that once you've cooled it down to 27C for dark with seeding you then need to heat it up a bit to 30C . So I'm confused, do you just cool it down to 27c and it's ok or do you have to heat it up a little after to 30c or do you just cool to 30c with seeding and use? If it doesn't matter why mention it on other articles and if it does matter why not mention it here? So confusing.
Hi Celine. Thanks for your question. In the first 20 seconds of the video, our chef sets the temperature of the melting bin to 30 degrees. The chocolate is cooled down to 30°C with the addition of pre-crystallised chocolate so there is not heating required. Hope this info helps. Best regards!
Hi Jimmy - the thermostat temperature of your melting tray depends on the type of chocolate you are using (we advise ± 31°C for dark chocolate or ± 29°C for milk chocolate and white chocolate). Hope this helps. Best regards!
Callebaut Chocolate Actually, I'm using the recipe n° 811 for the dark chocolate in callets; I would like to know: at what temperature do I have to melt the chocolate before inserting the callets? (I use the microwave to melt the chocolate).
Hi Jimmy - we kindly advise you to follow the easy steps from following link to get started with tempering and having a guidance for temperatures when doing so. www.callebaut.com/en-OC/chocolate-video/technique/tempering/callets Good luck!
We advise you to talk to our chefs in a Chocolate Academy centre near you in order to capture their advise. Contact details are to be found on www.chocolate-academy.com/
hi, i tried molding without a temperature..now are my chocolates not get out from the mold. i think it stay too cold at the begin..whats the solution? thx
True, although then we come closer to the microwave method. To see how to temper chocolate by microwave, check out this video ua-cam.com/video/yxFmrxCC7P0/v-deo.html
Callebaut Chocolate i see. i just thought it was easier to eliminate a step and help ensure it stays tempered, its good to mention especially for beginners who are primarily the people who watch these videos. thank you though :) love the new videos you have put up!
Hi Simmi! That's great to hear, thanks. Feel free to take a look at www.chocolate-academy.com/ for course dates and locations - we hope to be able to welcome you someday in one of our Callebaut Chocolate Academy centres.
Simple and to the point. I appreciated seeing and learning this when I first tried chocolate making. I like making chocolate from cacao butter and powder then use the seeding method to get a temper, it has worked great for me!
Glad I found this , I need help , I need the right consistency , I’m trying to coat dates but I feel like something is not working
Salve !!!!
Mi chiamo Carmen mi sono appena iscritta al Vostro canale
SIETE FANTASTICI 👍👍👍👍
Grazie per condividere con tanta generosità i segreti del Vostro sapere.
Un cordiale e sincero saluto
Carmen dalla Sardegna (Italia)
I am wondering if the initial chocolate you melted in the melting pan was the callets as well.
Please want to know what is the name of the manufacturer of the device you are using😊
Moledart , excellent chocolate melter. If you’re from the US, the full size machine is equivalent to US size full size pans 4/4 size
Fantástico tutorial de este maestro chocolatero, puede decirme por favor que marca y modelo de fundidora de chocolate utiliza usted…. quiero comprarlo y no lo e encontrado en internet.
Muchas gracias
María
It's easy if you have a melter. :o)
Au bain marie and a €10 infrared thermometer and a bit of alertness will make for the same result. This method is not too hard.
What tempering machine is that? I'm new to chocolate making.
Hey there... What do you mean by saying "need 12 more hours to gain a better cristalización"? Should I wait for processing temperatured chocolate? An early thanks for your response
You just need to wait until the chocolade is completly hardend in a ftige of 7 degrees Celsius
Hello, i would like to know how long can I work with tempered chocolate? I prepare everything as video says and now, how long can I use the chocolate? So when is needed to temper chocolate again? Thank you ;)
Hi there. Good question. you can work a long time with it, but the chocolate will need warming as it thickens naturally. As from when you experience the chocoate thickens, then please heat again to the same viscosity as the chocolate was when tested and set within the 2 minutes.
What a fantástica tutorial. Coludirse you please tela me whats chocolate blandir brand and model do you use? I’d like to buey it, buey I can’t find it on the internet. Thank you verá much,
María
Do I understand right? Before this video starts, chef put a lot of 811 callets into meting tray melted it up to 45* C
If you allow it to cool to 31*C without tempering and put it into moulds it will take too long time to set.
So you temper it by various methods to 31*C and then it will set correctly in moulds.
Sort of. If he let it set at 31 without seed, it would never set. It would harden to a horrible consistency
I go through your UA-cam videos
Please let me know the room temperature what should I use to tempering this chocolate
In my country normal room temperature in between 29C- 32C
Hi, do you just keep adding callets until working temperature is reached? Seems to take a long time to reduce temperature when i try it. Thank you
When you seed the melted chocolate, do you not need to lower the temperature down and then bring it up again like with the tabling method?
you all prolly dont give a shit but does anyone know a tool to log back into an instagram account..?
I stupidly lost the password. I would love any help you can give me
@Donovan Atticus instablaster ;)
@Cole Dalton thanks for your reply. I got to the site thru google and Im waiting for the hacking stuff atm.
Seems to take quite some time so I will get back to you later with my results.
@Cole Dalton It did the trick and I actually got access to my account again. I am so happy!
Thanks so much you really help me out :D
@Donovan Atticus glad I could help :)
I am needing with my callebaut chocolate problems. I am not sure if I am purchasing the right chocolate for what I am trying to do with my
small gourmet chocolate business. I have been using callebaut Belgium chocolate for dipping truffles, bonbons, pretzel, strawberry, caramels & handmade candies exec... with Callebaut (823 milk chocolate 33.6% coco) (dark chocolate 53.7 % coco(& (W2NV white chocolate 28% coco) 11-pound blocks. I have tempered it 20 different ways. I am still getting blooming, chocolate will not harden & soft to the touch. I really need some help please on the right type of Belgium chocolate to use and tempering please?
Can i just keep the chocolate after in the melter while maintaining the temp at 30c or do i need to remove it to other vessel? It just seems easier to let it stays there
How much chocolate can this do per day? And how long would it take to get the chocolate melted to the perfect temperature to pour?
Callebaut Chocolate This gentlemen says to melt at 40 and lower to 31-32 using about 10% to start seeding and ending probably around totaling to 15% .
I personally have a hard time believing that he was at 31-32c given the fluidity certainly doesnt look like it and the facial pantomimes were off the charts but ill give you the benefit of doubt and say i was overseeding BUTTT
On the back of the 811 dark chocolate is has a graph starting from 45-6-c dropping to 27c and then raising to what i assume is the working temperature 31-32c it also has dots not connected to the graph at 34.5c.
In my personal experience i had a very hard time getting my chocolate to 27c.
I also use a Mol'dart chocolate melter with secondary thermometers to assure correct temps.
your videos have taught me very much and i am curious which method would be best for me since i wish to become the best i can using your product. I think i May have been overseeding
Each Batch i make is usually 10kg and use chocolate bar mold.
Help a brother OUT Callebaut Chocolate
Sincerely Adam "Ace' Buchanan
Hi Ace, thank you for your question.
When seeding callets of chocolate into melted chocolate there are a few things to keep in mind:
- temperature of the Callets
- temperature of the melted chocolate
- movement
- type of chocolate
As you've stated, you may have been over-seeding, or maybe the temperature of the Callets was too cold, therefore dropping the temperature of the melted chocolate too fast. Alternatively, the temp of the fluid chocolate may not have been high enough before adding the Callets, resulting in the same issue.
You should know that the 10% stated in the video was great for the volume of chocolate in the video. For larger or smaller amounts, this percentage needs to be adjusted. Even adding 3% of Callets to melted chocolate technically suffices to pre-cristallise your chocolate as long as you keep in mind:
- time
- movement
- temperature
As long as these 3 elements are respected you'll create sufficient amount (0,7%) of stable cocoa butter crystals.
The type of chocolate also has an impact. The more cocoa butter in the chocolate the easier any method of tempering will be. This is because when we temper chocolate, we're actually pre-crystallizing the cocoa butter. Cocoa butter is also a key ingredient in defining the fluidity of the chocolate.
Regarding the bag:
The graph on the bag is correct! Even-though there are more than 2-3 methods of tempering.
45°C= melted chocolate --> no crystals present
the 27°c and 34,5°C--> Since we need to crystallise 7 different crystals present in the cocoa butter, each of which have a crystallisation point in between these temperatures, it's best to follow the graph when working with warm (45°C) chocolate. This way we can be sure that the crystals have been created in the proper manner.
When seeding or using the microwave method, we are using pre-crystallised chocolate.
So technically we are melting down stable cocoa butter crystals to minimum amount, while trying to remain between 0,7% to 1,0% of total crystals in the chocolate. When using this method, we also need to stir and keep the temperature in mind.
We always try to explain a very complex process in an easy fashion, so thank you very much again for your question. I hope I was able help you understand it even better than you already did, and that you can share your positive experience and knowledge with others.
Kind regards,
Mathieu
@Callebaut Chocolate Love your videos but I have a question: Shouldn't the chocolate test come out with a beautiful shiny surface, like we want our chocolates to look (like when you buy profesionally made chocolates)?
Hi Susanne, depending on the application you will get a different end result in shine. Like when you use a polycarbonate mould - the result will shine more then when you would have dipped. We have some dedicated video's on the essential techniques in working with chocolate, where all different aspects are touched - you can find them here www.callebaut.com/en-OC/chocolate-video/technique if any further question, of course don't hesitate to reach out to us again!
Hello I have a question about the chocolate melter machin. Which brand can you suggest to use to keep my chocolate temperature at stable temp.
thank you for your response
88 degrees Fahrenheit
Crystallize for another 12 hours..what does that mean?
Once you get the tempered results, can you use it then or have to wait??
Which one should I use for cookies?
@Callebaut Chocolate One more question: You start the chocolates here at 40 degress. But in your (GREAT!) video about tempering in microwave you say, that because it's pre-tempered callets you have to make sure you never go above 34 degrees. What is right;-)?
@Susanne Geert the reason the temperature is different is because they use different methods of tempering the chocolate. Chocolate looses its temper at a certain temperature, so in the microwave method they are trying to keep the chocolate in temper. The reason they can heat it up so high in this method is because adding the chocolates after it’s melted will return it to temper.
if i start with a drop 5 chocolate in the melter and add the callets will the fluidity be dropped to a 4?
My question about Tampering is cocoa butter added to chocolate when it is melted or only added to coloring, please pay attention
can you tell me why my #823 won't melt???? is't looke a melted ball sorta and never gets fluid, but I did see the "Best Before" date which was 2-04-22, can this chocolate go bad after a while. hank you
Which chocolate do you use at first to melt? Can I melt callets chocolate as well? Thanks 😊
Yes, all the chocolate is melted callets, then they add more unmelted callets once the temperature has been bought down
what brand of melter do professionals preffer?
Hi! i really am desperate.. How come the other callebaut chef from the 11 year old video said not to heat up the callets for more than 34C? I don’t know why everytime I mould with white chocolate and tap it, all the coloured cocoa butter comes off with the melted white chocolate. Please help.. I am desperate…
So for milk chocolate, I heat the chocolate to 40c then turn it down to 30c while adding chocolate/seeding till it cools to 31c then I can place in molds?
Als je getempereerde chocola overhoudt, moet je het een volgende keer opnieuw tempereren, of of kun je het gewoon verwarmen naar 31 graden en gebruiken?
You mentioned this for small amounts- what's the best method for large amounts , say 50lbs for example ? Would a tempering machine do the job or should I Consider additional steps
Large amounts require a commercial machine. Especially 50 lbs.....like a Selmi... aka 8000$
I can’t get the chocolate to temper. I did exactly as shown but the milk chocolate is soft. What am I doing wrong?
Hi i dont understand what do you mean with needs 12 hours ? I make chocolate letters every year for christmas. Can i use it when they are on the right temperature or do i have to wait 12 hours ?
I have tried this so many times and it never works.. so frustrated that I'm done trying!
Same here....
Sorry to hear that. I make my own chocolate from scratch but use chocolate chips for seeding and I've had it work perfectly the two times I've done it. Maybe you have a bad thermometer, your seed chocolate is completely melting at too high of a temp, or you aren't stirring enough once you are in the correct temperature range for your crystals to multiply. I add a few extra chips around 32-33C that don't melt completely and I smash them against the side of the bowl to make sure I am getting crystals into the chocolate at the right temperature range. I let mine cool all the way down to 27C with a lot of stirring and then reheat back up to 30C before pouring, not sure that is necessary but its been working for me.
awhislyle I should try that! Thank you!
Where can I get this melter to buy please any help?
How you melt the chocolate before adding the callerts as seeding?
Hi Elny - a good question indeed, thanks for asking. The device you see in the movie, that's called a melting tray, does the job. Just put the chocolate inside, and leave it to melt. Curious for more? All available info on tempering is to be found here :-) www.callebaut.com/en-OC/chocolate-video/technique/tempering
Best regards!
You can always use a double boiler. (A bowl over a saucepan of boiling water also works. Just make sure the bottom of the bowl isn't touching the water. And especially don't let the water get in the chocolate.)
Hi, does the seeding method temperatures only work with your brand of callets or can it be used with any type of chocolate?
Hi Laine - The technique of tempering will be similar but temperatures might vary depending on the chocolate type and reference you use in your kitchen. Apart from seeding there are other manners of tempering which you can apply, these are stored under the technique section of the Callebaut website: www.callebaut.com/en-OC/chocolate-video/technique/tempering - hope you enjoy the inspiration, for further advise, don't hesitate to get back to me. Best regards!
Hello, do you think possible to temper the chocolate in sous vide for a more accurate control of the temperature?
It is possible but not a very good way to control temperature though. Firstly, we need to avoid contact with water at all costs. Secondly, the tempering of chocolate needs movement to help the process, so if the chocolate is in a bag then it would restrict the ability to move the chocolate to create and even crystallisation.
you could use one of those marinate sousvide thingies
what is the final quantity of callets that should be added to the melted chocolate ?
You can add as many callets as you want until you reach the work temperature of 31-32 degrees C (for dark chocolate). Personal advice; stop adding callets when you're getting close to 32, because any newly added callets probably won't melt easily anymore. You can just wait until it cools, while stirring.
When you are ready to start adding callets, you should begin safely by adding just a few callets (like 5% of the total amount of chocolate), to avoid cooling it too much. Of course you can always add more callets, if you need to. That depends on how warm (and how big) your bowl of chocolate is; if you start with a very big, warm bowl of chocolate, you'll need more callets to cool it down all the way to 32-31 degrees C.
(In theory, you could simply wait until the bowl cools down naturally, without adding callets, but the reason why adding *at least some* callets is important, is because they already contain well-tempered cocoa crystals. When callets are mixed into a bowl of melted chocolate, they create a chain reaction so the entire bowl of chocolate becomes well-tempered. Tempering doesn't happen by just waiting and letting it cool down without adding callets).
@@KonataStar00 Thank you very much for all the information that you provided to me 😁😁
@@mawazin1 Hey no problem! I must also add, I've heard that it's possible to accidentally overheat (and ruin) your chocolate, even below 50 degrees celcius. Especially when melting over a double boiler, you should watch out to not let it get too hot. So, if done correctly, you shouldn't have a very hot bowl of chocolate, and as a result you won't need a lot of callets to cool it down. Best of luck with making chocolate! :)
Elsewhere you say that once you've cooled it down to 27C for dark with seeding you then need to heat it up a bit to 30C . So I'm confused, do you just cool it down to 27c and it's ok or do you have to heat it up a little after to 30c or do you just cool to 30c with seeding and use? If it doesn't matter why mention it on other articles and if it does matter why not mention it here? So confusing.
Now friends you can order Callebaut 811 on Bakerykart in India - www.bakerykart.com/detail/couverture/callebaut-811-dark
Hey guys, do we not need to bring up the temperature after cooling the chocolate to 31deg?
Hi Celine. Thanks for your question. In the first 20 seconds of the video, our chef sets the temperature of the melting bin to 30 degrees. The chocolate is cooled down to 30°C with the addition of pre-crystallised chocolate so there is not heating required. Hope this info helps. Best regards!
Good morning, at what temperature must chocolate be before inserting the callets?
Hi Jimmy - the thermostat temperature of your melting tray depends on the type of chocolate you are using (we advise ± 31°C for dark chocolate or ± 29°C for milk chocolate and white chocolate). Hope this helps. Best regards!
Callebaut Chocolate Actually, I'm using the recipe n° 811 for the dark chocolate in callets; I would like to know: at what temperature do I have to melt the chocolate before inserting the callets? (I use the microwave to melt the chocolate).
Same answer: ± 31°C
Callebaut Chocolate But isn't the 31 C be the final temperature of use?
Hi Jimmy - we kindly advise you to follow the easy steps from following link to get started with tempering and having a guidance for temperatures when doing so. www.callebaut.com/en-OC/chocolate-video/technique/tempering/callets Good luck!
Hi does anyone know what this melter is called? Thank you 🙂
Moldart chocolate melter
Which tempering machine is used here- or what is a recommended machine that works well with Callebaut?
We advise you to talk to our chefs in a Chocolate Academy centre near you in order to capture their advise. Contact details are to be found on www.chocolate-academy.com/
the machine is a mol d'art 6 kg.
hi, i tried molding without a temperature..now are my chocolates not get out from the mold. i think it stay too cold at the begin..whats the solution? thx
How do you temper cocoa butter? what temperatures?
why not melt it in the melter till 34 degrees and seed a little to bring it down? it never goes out of temper then no? you dont even have to seed then
True, although then we come closer to the microwave method. To see how to temper chocolate by microwave, check out this video ua-cam.com/video/yxFmrxCC7P0/v-deo.html
Callebaut Chocolate i see. i just thought it was easier to eliminate a step and help ensure it stays tempered, its good to mention especially for beginners who are primarily the people who watch these videos. thank you though :) love the new videos you have put up!
Thanks!
I believe if the chocolate you are melting is tempered that would work.
Hi
I want to join your school.
Hi Simmi! That's great to hear, thanks. Feel free to take a look at www.chocolate-academy.com/ for course dates and locations - we hope to be able to welcome you someday in one of our Callebaut Chocolate Academy centres.
;)
Please want to know what is the name of the manufacturer of the device you are using😊
I just saw this machine in another video. It is the "Mol D'art Chocolate Melter".