All Things Tempering Chocolate | Ep.66 | Craft Chocolate TV
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- Опубліковано 26 лип 2024
- In this episode we go deep into the nuanced world of tempering. Dylan and co-host Greg D'Alesandre share their experiences and knowledge into one of the most challenging steps in the entire bean-to-bar process.
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Film & Edit: Carson Butterbaugh
Hosted By: Dylan Butterbaugh
Music: Pure Imagination, Future James
No worry tempering without a tempering machine - tempering machines are obsolete and expensive dinosaurs now! All you need is a constant temperature water bath controller like a DIY sous vide on a large scale (much cheaper). I like the chill, laid-back, drink some bubbly and talk about your chocolate passion triumphs and frustrations with tempering. I live in Colombia where we have 19% value-added tax and 14% customs tax, plus high shipping costs which add up to a lot more than what you would pay in the US. So these tempering machines from $5,000-$30,000 are out of my price. My first and last tempering machine went up in smoke and I was broke (it was a Chocovision Rev2). I saw the chocolate alchemist on YT and learned about cocoa butter silk tempering and tried it. I extract my own cocoa butter and clarify it until it's as white/yellow as possible. Then it takes 24 hours of incubating the crystals at the exact temperature of around 92.5°F +/- 0.5°F (I'm watching the tenths of a degree +/- 0.1°) in a water bath controlled with a digital sous vide circulator ($150). Then after 24 hours, let it crystallize and you should have pure type V crystals ready to seed your chocolate. Just add 1% by weight of the seed type V crystals by finely grating it and mixing it into your chocolate (at around 94°F dark, milk or white) and you have no "tempering-anxiety" issues. It works so well, that I will not ever think of buying a tempering machine in the future and I thought well why would anyone buy a tempering machine now? As far as scaling up to the level of you 2 pros, I was under the impression that this was the preferred method by big chocolate factories. It is called mycryo crystallized cocoa butter powder. You can even use your cocoa butter silk to seed more cocoa butter silk! Chocolate makers just got a break from needing to ever spend money on a tempering machine in the future as well - it just got easier and cheaper to make chocolate :-) Can you return your new tempering machine Dylan?
Thank you guys! For all the information.
Love it when you guys drop a video 😊
Thank you..enjoyed and subscribed!!
Magic Temper is one of the best answers!
lovely info. this is very informative.
Great video! What is the reason for not adding lecithin with the type of chocolate you're making? We avoid soy and use sunflower and it seems to work well without affecting taste. Seems to give it a bigger range it can be tempered in for sure. Really appreciate the videos. Just visited Manoa in March and it was great!
Best video! Naming equipment and some techniques are always helpful! Hey Greg I need the sugar coop contact!
I made my own CB seed with a sous vide water bath. I now have a few hundred grams of seed material in my fridge which is good for 50x that in refined chocolate. Definitely better than doing the raise-lower-raise-while-stirring-and-patting-your-head dance.
There is no raise lower raise lower.... that's now how it works..
@@ML-ov7wo Not what I said, or meant
Everybody stress when we make chocolate is the right the tempering
Sollich has a bottom plate for the ones that have a tank tempering. But the bigger units have separate tempering scraper drum for higher capacity. Think of it as machine table tempering. The bottom of the tank or the outside of the drum is chilled to 50c and the chocolate is cooled to form crystals and then the drum or plate scrapes the chocolate. The bigger ones have many plates and sections of plates that you can control each section of plates to get the correct temper. I would call the Selmi & chocolate world style continous tempering machines are really continuous batch tempering machines because they don’t get take the chocolate from 50c to good tempered chocolate, it takes many times through the tempering machine to get it into the correct temper. This why if you leave it in temper mode it will over temper. A true continuous tempering machine takes chocolate at 50c temp and in one pass gets it into the correct temper. Side Note: I work with/on tempering machines from 2 kg up to 1000kg/hr. Selmi, chocolate world, Sollich, Aasted, Fecoatec, Betec.
PS. I love this Channel and the information discussed!!
very cool
Chocolate geniuses here! I still struggle with tempering and this is very interesting. I use seed technique with cocoa butter held at 92.4 for 24 hours and grate it finely then add it to chocolate when it is 95-97 degrees. Gives a great snap but still some streaks
Too hot. 95-97 will kill the type V crystals. Wait until it hits 90.
And keep stirring while seeding
As a kid I used to eat Chocolat Elot from Martinique. I remember this as a very hard Chocolat so I presume it was Phase 6 crystals.
It’s very hot in the Caribbean and recon that Phase 6 would have a better shelf life.
Would it be easy to make Phase 6 tempered Chocolate?
No. No one achieves phase 6.
Have you vlogged about the melanger behind you?
11:30 talking about Mycryo from callebault
So does lecithin affect the temper at all? Still confused...
it should only affect the fluidity of the chocolate
Yes it does.
@@Takhis Not true
Interesting to see that different locations have different tempering results with the same equipment. I use a 40kg Unica from FBM for 2 ingredient 70% and so far, after 3 years of use, never had a problem tempering and having it move through the auger. The total fat content for our 70%'s ranges from 37% to 39%. I am based in Germany. I believe that they (FBM) have recently built upgrades to the motors on the machines to accommodate the thick viscosity and even built a machine to temper chocolate with inclusions. I also own an Aura and am also very happy with it. Like all the tempering machines, you just need to see how it can work with your product and be patient.
What are the temper points for you when using Aura?
@@yungclok depends on which chocolate I am trying to temper. With a 70% with 2 ingredients, my starting point is always 50 degrees and 31 degrees. Usually that curve works the first time, however it can be hard to really get right.
@@True-id5ck thanks for your reply. I am also using two ingredients chocolate. I tried many combination of the temperature and indeed some of them were tempered alright. However they all have the same issue, which is they are too thick and not even like thick cream swirl. I had increased the temperature of the melting bowl and lower the temperature of tempering but it didn’t come out right. Do you have any suggestion which way I should try?
thanks for the video, but man let the other guy speak.