How to Temper Chocolate | The Seeding Method
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- Опубліковано 21 жов 2020
- I am thrilled to announce the start of my weekly video series detailing everything you need to know about chocolate!
I am going to share with you my years of training, passion and experience and together, we shall look at everything! From how to temper chocolate, how to create truffles, and even how to taste chocolate!
In this weeks episode, join me to discover how you can temper chocolate from your own home.
Are you following along? Be sure to comment below!
www.nenettechocolates.co.uk
Thank you for the video. Looking forward to more videos.
Love your videos sooooooo informative!
Well done job
Thanks Nanette
Great video :D
Thank you !
Thank you very much. Clear and easy to follow.
If I may ask, when you used the seeding method, the temp was raised to 40° to melt the buttons, then seeded to lower the temp to the working temp of (about) 31°.
I thought the temp needed to be lowered to (about) 27° then raised again to (about) 31° in order to finish the temper and begin working with it.
Am I misunderstanding something?
I'm practicing tempering to use with molds.
Thank you again.
Hi Nenette! I'm loving your videos, they've been really helpful! I JUST started working with chocolate, and was wondering if you have any idea what I could have done wrong here: I had a tempered chocolate (tested it!), I brought it back to about 88° F (supposedly a good working temp), and the chocolate was not tempered when I took it out of the mold 😩
Did you test the tempered chocolate before you used it in your mold to check it was tempered properly - refer to my video for how to do this. Also, if your ambient temperature is more than around 18 degrees C you will have difficulties working with chocolate. You need a cool place to work in.
Hello Nemertea, thanks for your video, very informative. I have a question about chocolate that’s not been tempered probably. Can you remelt the chocolate bars that’s got marbling effect back to liquid form and adding more chocolate buttons to save it? I failed a few batches and don’t want to waste them 😂 many thanks, Jenny
Hello. The quick answer is yes!!
I'm very pleased to know that you're enjoying my videos. Thank you for watching them. Nenette
well, you would need the seeds to be TEMPERED chocolate. but I would advise to use the untempered from last tries as the initial batch, which you melt at first. always use perfectly tempered chocolate (buttons, store bought bars that you chop, ect.) as seeds.
the idea is not only cooling, but putting in seeds with the right crystals in the melted chocolate, so it can form the right crystals around the seeds. this is tempering in a nutshell :)
@@NenetteChocolates Definitely nice to learn from the higher levels
Thank you. Can I ask you something. How to cool chocolate after the tempering (temperature and time etc )
Thank you for getting in touch.
Chocolate that has been tempered properly will constantly be fighting to set - so if you're still working with it, you'll need to regularly check that it is up to the working temperature. This is where the hot air gun comes in - I use a hair dryer!
Therefore you won't have any trouble waiting for your tempered chocolate to cool and set. It should do so in 3-5 minutes. And, if you refer to the temper test I show you in my demonstration (where I dip a blade into the chocolate and leave it to set) that's effectively what I'm showing you.
I hope this makes sense! Nenette
Hi! Does it have to be the same brand of chocolate that we use for seeding? Asking this since I’d like to grind and conch my own chocolate.. thank you 😊
Not at all. Experiment with different chocolates to find the blend you like
Thanks for your advice when I had bloom on my Power 41 chocolate shells. Third time (and your advice) and success! They turned out beautifully.
You asked for ideas for future lessons: I have real problems trying to seal chocolates with a runny filling. About 50% are okay, but the others either don't seal or they leak. (Although, I have a very happy taster who eats all the failures)
Brilliant! And thank you for your thoughts for future videos for sealing truffles which are somewhat runny. I'll put it on the list.
There is a different process for this which I've seen being demonstrated but as yet haven't practiced myself. Always up for a challenge!!
In the meantime, you might consider not filling the shells quite as full with the runny filling as you might normally. And, heaven forbid, putting the tray in the freezer for 10 minutes (no longer - and them wave the air gun over the surface before going anywhere near it with tempered chocolate just to take the chill off) before capping the truffles.
I like... like brasilian chocolate
Hi I just watched your video. Today for the first time I tried tempering chocolate, white one. Not perfect but surely try your way. I have a question after making the chocolate can we store them at around 30` room temperature?
Thank you for getting in touch and for watching my videos.
Chocolate should be stored at around 12 degrees C. Your room temperature (if your talking about degrees centigrade) will be far too warm and you'll have tempering problems. You'll also need to make sure you do your tempering working a r5iom thats no warmer than 20 degrees C at the very most. Ideally 18 degrees C
@@NenetteChocolates Thanks for quick response. I will work in air-conditioned room. But storing the chocolate after making them should also be kept at that temperature?
@@minashah8074 absolutely. If you store chocolate somewhere too warm, it will get a fat bloom. This is the white coating you see on the surface of chocolate if it's not been tempered properly or it's kept too warm. The fats in the chocolate come to the surface and spoil the look and mouth feel of your chocolate. Sorry!
When we are tempering the chocolate, what should be the room temperature for working?
As I stay on a hot climate the room temperature must of the year is above 34°c
Ir sounds to me as though you'll need to find somewhere with air conditioning, I'm afraid. Your room shouldn't be warmer than around 18 degrees C.
Hi, thank you for the great video! Is it ok to use a glass bowl instead of plastic?
Thank you for watching. You can use a glass bowl but I would recommend a plastic one instead simply because a glass bowl will retain the heat from the microwave oven. This means that the chocolate is likely to behave in a way that is hard to predict and may make the tempering process hard. Plastic bowls may not be pretty but they're not expensive :)
Hi I tried this for the first time and pretty sure it's right but how do you make it more runny to use in molds... and.... how do you keep it runny while you work?
Hi Ed. If the fluidity of the chocolate isn't right for making chocolate moulds, I suggest that perhaps the chocolate is too cool. Once tempered, it continually fights to set and you need to work quickly with it and heat it gently to bring it back up to temperature with a hot air gun - I use a hair dryer. When you test your temper, if the chocolate sets too quickly - say less than 3 minutes - it's 'over tempered'. Heat it again, re-temper and re-test. If your room is too cool it will set too quickly too!! Its a juggling act. Don't despair, it just takes a little practice. Keep going!
Thank you!! Now I understand why my chocolate takes years to dry😂. And the fat bloom is also something that happens to me😫. Im Going to buy a temperature stick. When the chocolate is at his best temp 32 c. And. Im working with it , its going to cool down more. Do I have yo but it back in the microwave for a couple seconds and wait te be 32 again? And should it reach the 40c first? Before letting it go down to 32.?
Fabulous! I'm pleased this is working for you. Once you've tempered your chocolate it will constantly be wanting to set. So as you're working with it, keep an eye on the temperature and also its look at feel. It will start to loose its gloss and shine as it cools for example. I keep the temperature up by blowing hot air in and stirring it as I do so. For this, I simply use a hair dryer as my 'hot air gun'. You will see me doing this in my other videos too. Theres no need to re-temper your chocolate. Except if you accidentally heat it too much - in which case, stir through a few more buttons to bring it back into temper
@@NenetteChocolates wow thank you very very much for your quick response 💪. I wrote everything down and mayb 2day or tomorrow Im going to try it again
@@NenetteChocolates wauw dear Nenette . I just tried it . Using it for mermaid molds. And all did not break when unmolding. Some on them did not had the snap effect while breaking it and some did. So this is a hugeeee step!!. I also used my difficult letter mold and also they came out whitout breaking. I will keep practice because some of them start melting in my hands. So. I will keep practicing!! Thank you very much againn!!
@@XDMASE very excited for you!! Brilliant stuff. Have fun practicing. Nenette
Hello just wanted to ask if you know why my chocolate hasn’t got that shine? I tested if it was tempered on a knife and it set and didn’t melt off when I rubbed my finger on it however it is dull 🤔
Hi Cameron. Thank you for watching my video. It sounds, from what you describe, that you have mastered the tempering process - a huge achievement. Chocolate assumes the qualities of the surface that it sets on. So if you spread a layer of chocolate onto a shiny surface (cellophane for example) or use the chocolate to create a shell in a well-polished mould to make chocolate truffles, then the side of the chocolate touching that surface, when you remove it will also be lovely and shiny. If you set it on a sheet of greaseproof paper it will have that same, dull surface that you associate with the paper. However you're talking about the upper surface of the chocolate, I suspect. Chocolate that is properly tempered will set with not a 'shine' so much as a gloss or sheen on the upper surface. You're not doing anything wrong! I hope that this helps.
@@NenetteChocolates thank you so much for explaining! 😁 I make chocolate slabs so I use a ceramic baking tray it’s a MasterClass branded one so I wasn’t too sure if it could be that however the temperature of the tray was around 28° the bottom of the chocolate is always shiny just sometimes the top where I put my toppings on isn’t but makes so much sense what you explained thank you 😁 x
hello, thanks for the video. Shouldn't we follow the order of 45 degrees-27 degrees-32 degrees? You started using it at 32 degrees. Which one is right? Can we cool it directly to 32 degrees and use it?
Hello. I believe the method that you refer to may be what is recommended for 'compound chocolate' which is better suited to warmer ambient temperatures than we are used to here in the UK. It is not a method that I have ever been taught or used (and I don't use compound chocolate) which is what make me think that this is the case. In any situation, however, the tempering process that I demonstrate requires you to heat the chocolate until it is fully melted and then working newly introduced chocolate callets into the melted pool to cool it to the working temperature. I use Callebaut dark chocolate 811 or milk chocolate 823. These are not compound chocolates..... I hope that helps.
@@NenetteChocolates I didn't know this information. Thank you very much. I make it by combining cocoa butter and cocoa. I don't use couverture, can I still layer it this way?
@@yasob780 I'm afraid I have no experience of making chocolate using hte method you describe and so cannot help you further. Sorry,
How do you decide which to use in this technique...cocoa butter or chocolate? What's the difference?
I was only ever taught - by both reputable chocolate schools and all chocolatiers I have worked with over the years, to temper by adding further chocolate rather than cocoa butter. I can't therefore comment on the use of cocoa butter in the process but feel certain there is a chemical answer in there somewhere. The tempering process is about organising the beta 5 crystals in the chocolate - these form part of the fat molecules. Or cocoa butter. I'd stick to adding chocolate rather than cocoa butter but if you experiment with the latter, let me know how you get along.
I buy mine in bulk a big block of callebaut chocolate from winco and when I touch it it kinda melts in my fingers and leaves my fingerprints on it. And when I microwave it and get it to the temperature it needs to be (milk chocolate 86 degrees and dark 90) it still leaves my fingerprints on it, and even if it “snaps” when I cut it it still leaves chocolate on my fingers and is melty, is it just the chocolate type or am I doing something wrong?? But what could I be doing wrong if I have it at the right degree? By adding more chocolate and stirring it in until it gets that temp.
Also why is my chocolate so thick?? If I heated up it overheats and is higher than the temp its supposed to be at and then I have to add more chocolate to get it to the right temp but then it becomes thick and I can’t even work with it. It’s been such a pain trying to work with it I almost wanna give up and just use candy melts. One of my cocoa bombs I grabbed it and was showing it to someone and then just by holding it for a tiny bit it made a hole on the side I was touching it because my finger melted it off apparently 😑idk what am I doing wrong because the “snap” method supposedly lets you know it’s tempered but then how come my fingerprints show on it and melts so easy?? Please help 😩😩
Also can we leave a cocoa bomb in the fridge?
Wow!! So in summary, you're telling me that you're heating it to the right temperature but the chocolate is still not behaving itself.
What are the ambient temperatures around you when you're making chocolate? I'd suggest that if you're trying to make chocolates where the room is more than 18 degrees C you're going to struggle regardless. The room needs to be cool.
Tempering is a technical process and it is important to heat the chocolate to fully melt and then rapidly reduce it to the working temperature (30 degrees C for milk and 32 for dark) by adding and stirring through newly introduced chocolate. The new chocolate pieces reduce the temperature of the melted chocolate as they melt. Always test your tempered chocolate before you use it - the touch test in my videos. This process is important because, by stirring and reducing the temperature rapidly, you're getting the beta 5 crystals - cocoa fat molecules - to align in the chocolate. Sorry, it can get a bit scientific. This way, chocolate behaves in the way you need it to.
I'm not sure whether this is what you're doing, but if you just heat the chocolate to the right temperature and then use it straight away, you'll find it takes hours to set and the finger print thing you describe will be a problem.
The chocolate will thicken as you temper it. But it should still be workable.
On the packet of callebaut you buy, on the outside is there a picture of a series of 'droplets' anywhere? The more there are, the more fluid and therefore easier to work your chocolate will be. I use Power 40 or milk 823 which have 3 droplets. If there's only one droplet on the pack, this isn't the right one for creating chocolate shells. I'd also recommend you buy your callebaut in callets (buttons). It's a lot easier to work with.
I hope this helps. Don't give up! Nenette
@@NenetteChocolates Thank you soo much for taking the time to reply! My apartment was definitely warm so I guess that was one of the reasons too. I saw on another UA-cam video the lady said to melt the chocolate on the microwave but not fully, to take it out while it still had pieces of chocolate so it could be stirred and finished melting by stirring, and not to go past the temp it’s supposed to be at, so that’s what I was doing, I was trying not to go past the temperature indicated so I’d take it out while it still had some unmelted bits and would stir and usually it was a degree or couple higher so I would add more pieces to it and stir and keep checking the temp until it went down to the correct temp then I would test it. But by what you’re saying it sounds I should have melted it more and then add more chocolate to the melted chocolate??
Yeah my chocolate was getting thick quick to where it wasn’t too workable.
I actually did not even check the details on the chocolate when I purchased it, I just saw that it said callebaut so I will definitely have to go back and check that!
Okay I will definitely have to try the button kind whenever I can get my hands on some, thank you so much, I spent hours and hours trying to figure how to temper chocolate and do cocoa bombs.
@@hunnybees9869 the other method you describe is perfectly acceptable too. But you do run the risk of not having creating enough stable cocoa fat crystals in the mixture. So, and especially while you're getting used to tempering chocolate - and you'll start to recognise what good looks like from the link ok and feel of the chocolate - the full melting and then adding and stirring-in unmelted chocolate is your safest method.
@@NenetteChocolates okay I will try it that way next! Thank you so much!
Hi your video is sinking in 😂, just a question please. Does it have to reach 40 degrees?
To ensure your chocolate is fully melted before you start the tempering process, yes.
Alternatively take it to no more than 36 degrees and stir through any unmelted buttons and add more to further reduce the temperature to the working level for the chocolate you're using.
My preference, while you're starting out is to melt the chocolate fully to 40 -45 degrees. Once you've mastered that, you can start experimenting- come back to me at that stage!
can you remelt chocolate that has been out of tempered to try and get it into temper again
Yes. Absolutely! Just break it up and start the tempering process off again. Chocolate can be quite forgiving like that 😊
@@NenetteChocolates Thank you I am pleased to say that I achieved the perfect temper using your video and the snap was excellent so can't wait to learn more from your tips in the future.
@@mrseynon7905 that's brilliant. I'm over the moon to hear about your success! And I look forward to hearing more from you as we travel. Through these demonstrations together. Do share pictures with me - tag me on my Facebook or Instagram pages if you get the chance. Nenette
@@NenetteChocolates thank you I've just posted a pic on your facebook of my chocolate smash teddy I made for my grand daughter
@@mrseynon7905 just found it - it like and it looks amazing.
Hi my dear first time you put your chocolate in microwave 4 minutes or what
Thank you ❤
Could you write here about how minutes in microwave every time or how second plz?
I could but every micriwave is different, different chocolates behave in different ways and you have to also be aware of the ambient temperature in your work place. My microwave is 1000 watts and if I have a bowl of 800g of 40% milk chocolate I heat it at full power for a minute before taking it out, stirring and replacing for a further minute. It will then be nearly melted. So, a further half minute at full power. And then I stir and check the temperature. And then temper when the chocolate is fully melted - 40 -45 degrees C. Dark chocolate takes longer and white a shorter length of time. White you need to do in half minute bursts of time - it burns more easily. Dark, no longer than a minute at a time but you may have to do an extra blast in the microwave. Whatever happens err on the side of caution - or risk burning the chocolate. I hope that helps a little!
How do you temper chocolate if you don't have any tempered chocolate to begin with?
I'm not sure I really understand your question. If you're starting from chocolate that you've made from the beans, then this will need tempering as the final process to create your chocolate. Otherwise, when you buy chocolate (in callets or button-form) it is generally pre-tempered. If you're buying chocolate bars, this too will have been tempered as part of the process of making the bars.
Does this help? Nenette
@@NenetteChocolates well, I'm from a hot country, so the chocolate is already soft from the store. So i never have any "good crystals" to use when tempering using seeding method. Seeding requires some good crystals. I have none.
So how to do then? How do chocolatiers or even factories temper totally 100% untempered chocolate?
@@stargazer8718 Ah. I'm afraid I don't know the answer! I live in the UK where except for a few weeks in the summer, the process works for me without a problem. I suggest you find local chocolatier and ask how they get around the problem. It may be down to air conditioning, I'm afraid.
Dark Chocolate.
At first, heat 45-50 degrees
Cool with chocolate to 35 degrees
Continue to 27 degrees
and heat to 32?
This is true
I've never done the final re-heating stage. I just cool it to 32 degrees. A lot easier!
@@NenetteChocolates I know that at the end it is cooled to 27 and then heated
to 32
Am I right or to each his own method??
Temperature guns now cost under £20
You're absolutely right. They are. Thank you for adding your comment on this.
3:59 'adding seds of untemperede chocolate'. I guess you mean TEMPERED chocolate...
Yes. Actually it's 'pre-tempered chocolate!'