Really helpful and straightforward. Especially what you say about the heating issue (down to 27 and up again or not!) Thanks you've given me confidence to just go down to 31-32 and not try and be too clever with going down then up...too many opportunities to overheat (or lower too far)!
SOOO pleased you're back. Thank you for the video. When I've done a test dip and waited to see if it sets, often the bowl of chocolate has gone quite stiff too. Am I missing something? Thanks
Thank you for watching my new contribution! No, you're not missing anything. I'll add this really good point to a future video. While you're waiting for your temper test to set, the rest of your chocolate will be cooling and setting too! So you will need to gently heat the contents of your bowl, stirring the chocolate as you go, to keep it at its working temperature. It's a bit of a juggling act. Invest in an infrared temperature guage as this will help take the guesswork away. I hope that helps . Nenette
Thank you for the demostration! 😉 I recently found myself several times working with out-of-temper chocolate because I am just too stubborn to not order chocolate in this heat. Seeding method has helped me greatly though I was fighting with the issue that seeds were not melting properly. I hope you can understand my question - what is the highest temperature that will not destroy the seeds? I am thinking that there must be a point where the seeds are just melted instead.
Thank you so much for watching my latest video. And I'm overjoyed to know that you're persevering regardless of ambient temperature challenges! I think I understand your question. I find that the nearer you get to the working temperature, the harder it is to get the seeds to melt. Especially at around 31 degrees C. There is an element of luck involved at this level of detail! If you're struggling to get those last seeds to melt, I suggest you apply a little warm air with the help of your hot air gun (hairdryer?!) to gently pick up the temperature by a degree or so only so to enable you to persuade those last seeds to melt. Don't overdo the heat, or you'll have to start all over again.... I hope that helps. Let me know if I've missed the point! Nenette
@@NenetteChocolates Nono, you answered me perfectly, thank you! 😊 I will raise a temperature of the chocolate a little bit by using a hairdryer and see if this will give the little bits chance to melt properly. I might invest in the hot air gun in the future though.
Hi Iam trying my dark chocolate tempering with seeding method, when chocolate is at 32c its very thick not like your chocolate consistency, on spatula it dried within 5 minutes bt when I tried to remove shells its not coming, please tell me where Iam doing wrong?
Hello. When you temper dark chocolate, the working temperature should be around 32.5 degrees C. But you also need to be aware of the ambient temperature that you're working in - if it's cold, your chocolate will set faster. And make sure the mould tray you're using us at body temperature so the chocolate isn't 'shocked' by hitting a cold surface. Just blow a little warm air from your hot air gun over the mould before you go to it with the chocolate. I hope these hint help you.
@@NenetteChocolates thank you for your quick response, Iam from Dubai, as its hot place, average rokm temperature is around 29-32 c only, and one more as we are storing chocolate in fridge due to high room temperatures during summer, will that effect in making chocolate tempering
@@Ssis-z1h I'm afraid that in ambient temperatures like yours you're not going to be able to temper chocolate. You'll need to find somewhere with air conditioning, or use something called compound chocolate (which I've not worked with) which is better suited for warmer climates, I understand. The fridge also won't help you - it's too wet and cold. I'm so sorry I can't help you further. You might also go and find and chat to a local chocolatier. Nenette
Great video! And great to see you back :D
Thank you!!
Really helpful and straightforward. Especially what you say about the heating issue (down to 27 and up again or not!) Thanks you've given me confidence to just go down to 31-32 and not try and be too clever with going down then up...too many opportunities to overheat (or lower too far)!
Glad it was helpful!
SOOO pleased you're back. Thank you for the video. When I've done a test dip and waited to see if it sets, often the bowl of chocolate has gone quite stiff too. Am I missing something? Thanks
Thank you for watching my new contribution! No, you're not missing anything. I'll add this really good point to a future video. While you're waiting for your temper test to set, the rest of your chocolate will be cooling and setting too! So you will need to gently heat the contents of your bowl, stirring the chocolate as you go, to keep it at its working temperature. It's a bit of a juggling act. Invest in an infrared temperature guage as this will help take the guesswork away. I hope that helps . Nenette
Thank you for the demostration! 😉 I recently found myself several times working with out-of-temper chocolate because I am just too stubborn to not order chocolate in this heat. Seeding method has helped me greatly though I was fighting with the issue that seeds were not melting properly. I hope you can understand my question - what is the highest temperature that will not destroy the seeds? I am thinking that there must be a point where the seeds are just melted instead.
Thank you so much for watching my latest video. And I'm overjoyed to know that you're persevering regardless of ambient temperature challenges!
I think I understand your question. I find that the nearer you get to the working temperature, the harder it is to get the seeds to melt. Especially at around 31 degrees C. There is an element of luck involved at this level of detail! If you're struggling to get those last seeds to melt, I suggest you apply a little warm air with the help of your hot air gun (hairdryer?!) to gently pick up the temperature by a degree or so only so to enable you to persuade those last seeds to melt. Don't overdo the heat, or you'll have to start all over again....
I hope that helps. Let me know if I've missed the point! Nenette
@@NenetteChocolates Nono, you answered me perfectly, thank you! 😊 I will raise a temperature of the chocolate a little bit by using a hairdryer and see if this will give the little bits chance to melt properly. I might invest in the hot air gun in the future though.
@kikitauer it took me several years before I upgraded from Babyliss to Black and Decker!! Hairdryers are just as good.
Hi Iam trying my dark chocolate tempering with seeding method, when chocolate is at 32c its very thick not like your chocolate consistency, on spatula it dried within 5 minutes bt when I tried to remove shells its not coming, please tell me where Iam doing wrong?
Hello. When you temper dark chocolate, the working temperature should be around 32.5 degrees C. But you also need to be aware of the ambient temperature that you're working in - if it's cold, your chocolate will set faster. And make sure the mould tray you're using us at body temperature so the chocolate isn't 'shocked' by hitting a cold surface. Just blow a little warm air from your hot air gun over the mould before you go to it with the chocolate. I hope these hint help you.
@@NenetteChocolates thank you for your quick response, Iam from Dubai, as its hot place, average rokm temperature is around 29-32 c only, and one more as we are storing chocolate in fridge due to high room temperatures during summer, will that effect in making chocolate tempering
@@Ssis-z1h I'm afraid that in ambient temperatures like yours you're not going to be able to temper chocolate. You'll need to find somewhere with air conditioning, or use something called compound chocolate (which I've not worked with) which is better suited for warmer climates, I understand. The fridge also won't help you - it's too wet and cold. I'm so sorry I can't help you further. You might also go and find and chat to a local chocolatier. Nenette