Thank you so much for making this video. Your tips are extremely helpful. I’ve been running into issues in demolding the bonbons and watched your video to troubleshoot. Will definitely wrap them in cling wrap before putting them in the refrigerator
Awesome video, thanks! I don’t see anything about when to add the cocoa butter to increase viscosity. Do i add it before bringing the dark to 45 or do I add it while cooling to 32?
Great video. Is there anyway you can hold the temperature of the chocolate while you put it into lots of moulds mine tends to harden before I have finished using it any advice would be great thanks
Спасибо за Ваши замечательные видео уроки. Очень полезные советы и тонкости в работе с шоколадом. Но это мое хобби. И готовлю какао масло в маленьком количестве разных цветов. Очень быстро застывает . И я не знаю что делать что бы сохранить нужную температуру. Ставила емкости на разогретое полотенце. Но тогда какао масло было жидким . Я делаю без аэрографа. Кисточкой наношу на ячейки формы. Я рада что могу поучиться многому по Вашим видео. Очень понятно все обьясняете и показываете. Для тех кто только начинает эти уроки очень ценны и полезны. Спасибо. ❤❤❤
Привет В следующий раз не забудьте перевести в Google Translate на английский язык. Спасибо. Это также мое хобби. Посмотрите мое видео «Правильная температура пресс-формы»! 17-18С по Цельсию. Важно, чтобы вы смотрели все видео, которые я сделал. Так вы получите наибольшее количество ответов. Откуда ты пишешь?
Thank you for the details! I absolutely love the explanations behind them as well. You are super nice and helpful. I’ve yet to find a working method! 🥰
Mr Markus Grigo. I have been following your videos for quite some time and found them very informative. Your video on chocolate tempering I found very interesting. Keeping the seed in the fridge was so inlighting. As I only temper 300 grams at anyone time I find cooling to 27/28c then warming to 31c I don’t have much time to work with my chocolate and moulds. Some of the moulds I use are quite decorative and intricate. How much coco butter would you recommend to help me with the viscosity. Kind regards David
Hello. Its difficult to say. Its not only the cocoa butter that helps with the viscosity. If you use normal dark chocolate from Callebaut, buy 4-5 drops. 35-40% cocoa butter. Look at the ingredient. Check the fat content. Dark chocolate: the fat-content is only cocoa butter. Milk and white: Milkfat is also a part of the fat-content. I very often ad just 10% ekstra cocoa butter. Good look. Remember molds at 18-20 C
thank you for posting that video, I learn a lot, 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
😀 Hello. Everything has a shelflive, even chocolate. Fat goes rancid. Meltingpoints go higher because of beta 6 crystalls. It absorbs water. End when that happens, you can’t melt the chocolate. Buy fresh chocolate😉
Thank you very much.... Every precious knowledge is preserved. After 20 long years, chocolate entered the mind.... Now to execute it your valuable knowledge inspires me....thanks again
@@SweetKitchenSkills hola y gracias por tus enseñanzas. Una consulta: qué porcentaje de manteca de cacao se puede agregar para hacer bombones pequeños?
Hello. Thanks for watching. I just buy them at a supplier. bagebixen.dk/vare/bagebixen-dk-roreskal-25l/?gclid=CjwKCAjwysipBhBXEiwApJOcu4trcbx9gvVGaoNafBh_Cv7cKKDhv2AoA0unQaqWaS0ihDaNWOBvOBoCyMsQAvD_BwE
You mentioned making the chocolate less viscous by adding cocoa butter for smaller bonbons. How much cocoa butter should be a good starting point to add to chocolate? Any good ratios that you personally like to use?
Hello, I love your videos. I watched them all. thanks for the all information. I have a question for you if possible. I have a problem with crusting in white chocolate, they are too thin. I am using callebaut, as you mentioned I am using the seeding method. I start working at 31C, but the crusts become very, very thin. I keep my molds at 19 C. what is the problem? I would be glad if you help me. With my loving regards. Happy new year.
Nice. I love the fact you watched them all. Everybody should do that😃. The best bonbons to me are the ones with a very thin shell. That means also a better shine. You should only use the molds at 18-19C, when working with cocoa butter. After crystallizing the cocoa bitter, the molds should be at least room temp. 24-25 C is fine. To get a thicker shell, cool the chocolate to 28C, or let the chocolate be a little longer in the mold before emptying. Merry Christmas 🧑🎄
wauuuwww I am very happy that you replied. yes, I have watched your videos and even watched some of them many times. I took notes. I'm watching like a lecture. I also took very good notes from the answers you gave to the comments under the video. I'll re-apply what you said. It's nice that it's thin, but I'm having a hard time removing some of them. I use cocoa butter at 26°C. Then the reason why they don't come out of the 19C mold is not because they are thin. so why don't i take it out easily. Again many thanks.
Just found you on you tube. You have just answered all of my questions about tempering milk and white chocolate Thank you so very much. I shall be looking out for more of your videos. thank you again.
Thank you for sharing your techniques with us. Just two question, if I won’t use the tempered chocolate straight away, how do I keep them from solidifying? Keep them in a 30C water bath? Also can I reuse tempered chocolate the next day by melting and tempering again?
You need a tempering machine if you want to keep tempered chocolate. Or a heated chocolate melter that Can hold 32C. But you only Can hold chocolate tempered for short times. It will crystallize and get thicker. Just keep the chocolate in airtight containers. Then temper again when you need some. Watch all my videos, if you havent. 💪
Hello, thank you for the video. Is it necessary to heat milk chocolate to 45 degrees and then lower it to 30 degrees, or can I just directly lower it to 32 degrees, and work with it directly?
There are 7 different tempering techniques! You named 2😀. Both work. If you heat the callets little by little, remember to stir. And they chocolate mass reaches 30-32 C. the chocolate is tempered. I prefer to melt to 45 C, than add callets and cool down to 30-32C. Both work!
Is it necessary to heat milk chocolate to 45 degrees, then 27 degrees, then reheat it to 30 degrees, or directly from 45 to 32 degrees, and work with it directly?
Hello. Yes and no. You are talking about 2 different tempering methodes! The video you just watched is the seeding methode. Here you melt crystalls into the warm chocolate end end up at 31-32 Celsius. If you are cooling chocolate on a marble, you need to cool the chocolate down to 26-27 Celsius, to create some crystall seeds!!! You can use the chocolate at this temperature, but it will set to fast. Therefor you typically heat to 31-32 Celsius. Have a great day.
Do w need to temper the chocolate each and every time? For example we have tampered the 100 gm chocolate,and left with 40 gm chocolate and we store it refrigerator.For next time do we again need to tamper it or simple melting will do the things?
Its the same thing as before. If you only melt to 32 while stirting, the chocolate is still in temper. Because some of the crystalls you need to start the whole process are still left over. If you melt above 32 C you need to temper again. 45/26-27/ 31-32C Every time you are above 32C you have the risk og untempering your chocolate.
Thank you so much! this is so details i always want to try at home but just feel like it wont work out but after i watch i think i have more confident to try it
Hi! I’m new to working with chocolate and making bonbons, but I’ve watched your videos made lots of notes and I want to thank you for being such a great teacher. I have 2 questions, I’m using 3 drops Callebaut for 811 dark chocolate and Callebaut white. Question 1) I recently bought Mycryo. If I want to make the chocolate more fluid should I still add 10% of Mycryo when I first melt the chocolate just the same as cocoa butter pellets or add it to the seed chocolate? Question 2) I live in a warm climate but my home is air conditioned to 23.89 C. Should I still follow the same instructions to cool the molds to 18-20C before using, I’m concerned about condensation forming with the difference between the fridge cold mold and the room temperature. Thanks in advance!
Hello. Remember when you temper chocolate, you temper the cocoa butter. So og course you Mycryo when you start to melt your chocolate. And Then temper. Or you add 1% of Mycryo when you have coold your melted chocolate to 34 C. Just cool the 45C warm chocolate by stiring. Then add Mycryo at 34C. Mix. Make sure the Mycryo melts. And the chocolate is tempered. I never use that methode😉 Your room temperature is a little to warm, But works. If you paint or spray with cocoa butter. The molds should be 18-19C. If you just use tempered chocolate in them 22-23 C is perfect💪🫶
When waiting to see if the chocolate is in temper on the palette knife, my chocolate became too viscous. What do you recommend to gently warm it without it getting it slightly too warm and falling out of temper?
@@SweetKitchenSkills thank you! I have learned so much about tempering and working with chocolate properly from watching your tutorials! Sorry, I have one more question… do you slightly warm your polycarbonate molds before filling them? I was told it prevents your tempered chocolate to fall out of temper. Is this true?
@@lisaanderson135 Falls. The reason why you warm your mold very little is, not to cool your chocolate to fast. ( I find 18-20C bedst) See my video on mold temperatures! Et gives you a better shine because the chocolate sets slower.
Hi there, how do you keep the tempered chocolate at working temperature as long as you wait for the tempering test, or if you would like to fill some moulds?
Hello You need to Watch more of my videos and understand everything that is important. Cleaning the molds, polishing, mold temperature, tempering, right cooling etc.
Hello, i want to question, what if i temper the dark callets 811 in 46°c then i add 20% more callets and keep in stir the dark choco until i got in 32°C then i put the knife and test the choco a little bit and wait until 3 minutes to get his tempered choco, is that right way?
@@SweetKitchenSkills cool.... Btw is tempered choco such like callebaut brands good for dough tops? Average people says that tempered choco is not match go for dough. They said that compound choco is always match go for dough, is that right? It sound makes me doubt...
Good day, first, many thanks for your video, extremely informative. My question may be stupid, but what do you do with the chocolate you have used in the mole that you collect on the Parchemin paper?
Hello sir I'm glad here to watch your videos and learn how to cook chocolate. I have 2 questions the first: I temper the dark chocolate between 30-32 degree and the milk between 29-30 and the white between 28-29 is it a good temper? My second question is : if I want to mixe between dark and milk chocolate what is the best temper? My regards from Lebanon
@@kristianjanapon347 After a long run working exclusively with a big collection of dark chocolate recipes I wanted to try, I found a bag of Nestle white chips that got shoved into a corner of the pantry. I figured I'd better use that up it's been around a while. I opened the bag, and it looked strange. A few blooms were there, a few clumps that looked like they were sweating oil, but it was more yellow than white, crumbly dry to the touch, and had an odd odor to it that I didn't notice until I stood over the stove trying to melt it. It went from chip to seized up gritty and just getting worse the longer I tried. Turns out it had gone rancid. I didn't know milk solids could do that, as if it were a can of sweetened condensed milk or powdered milk with a near indefinite expiration date so long as you stored it away from humidity. I checked the expiration date on the bag; out of date by 2-1/2yrs. It wouldn't matter what brand I used when the working shelf life was that long gone. I've never had dark chocolate go bad on me like that, perhaps because there aren't many milk solids, but more probably because those bags had no chance of gathering dust.
Please, does refrigeration in the regular refrigerator work, and if you can provide some advice on fillings with an expiration date, thank you in advance
Hi it’s a lovely video I learned a lot . But one question please answer.. I’m working with pure Belgian chocolate chips . But when my discs get ready they look perfect but on one touch they start melting how can I stop that .
Hello Markus, thank you for this video. I am having some issues tempering my milk and white chocolate. Either my thermometer is out of calibration or I haven't been adding enough seed chocolate. Either way, am I able to reuse the melted chocolate that did not get tempered properly? I would hate to have to throw away 1000g of chocolate in addition to the ganache and compote I made before I started tempering...not a good day in the kitchen today :(
Hello. Of course you can use the chocolate again. You must be new to tempering chocolate. This method works, i use et all the time. Did you make a temper test? Dipping a paletknive into the tempered chocolate after tempering. Should set in 3 min at room temperature. If not ad more seeds. Remember to watch all my videos about tempering. To temper the chocolate that is untempered. Heat to 45C. Poor 1/3 rd on a metal or marble table. Work this chocolate with a palette until 26-27 C. Scrape back into the warm chocolate. Mix. Temperature 30-31 C. If the chocolate is colder warm with a hairdryer while mixing until 30-31C. Now you have tempered chocolate. You can use the chocolate over and over again. But every time you need to temper. It’s all practice my friend. Good luck.
@SweetKitchenSkills great, thank you, and can you tell me how I can dilute it because sometimes it thickens, but so that it doesn't lose its quality and chocolate taste?
That is one of the reasons why this methode is not so good. Very often you overtemper your chocolate. Just heat the ready mixed chocolate to 32C. Keep the chocolate on a hotplate. 33C. Stir from time to time and melt the chocolate at the edges when it hardens. Mix with the colder chocolate💪
Hello ! I have a question ! Why it doesn't need to go down to 27 ?I ve seen videos with the speeding method that drop the temperature to 27 and warm it up to 29
Are you sure that was seeding? Sounds like table tempering. Different methode. It makes No sense to go down to 27 and then reheat again. That means you create more crystalls and then you melt some og them again by heating the chocolate. When seeding, you just add chocolate, until you teach 32 or colder. You Can also use the chocolate at 27C. But the chocolate will set fast.
Hello! I didnt understand the process. Till what temperature I need to melt the chocolate? And at what temperature I need to lower the temperature ? I need to increase the temperature of lowering it?
@@SweetKitchenSkills ha ha...først time I am judged like that: Thank You! I'll remedier 20%, if I am not melting in a heavy metal pot....ha ha. . Best egds Henrik
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
How to know the quantity of seeding needed to be added??
I dont. It depends on your chocolates (the one you use for seeding) temperature. As colder the chocolate is, as less you have to use. 😉
Thank you so much for making this video. Your tips are extremely helpful. I’ve been running into issues in demolding the bonbons and watched your video to troubleshoot. Will definitely wrap them in cling wrap before putting them in the refrigerator
I have tried this method and worked!
Of course it does🙂💪
This is the best and clear video of tempering chocolate i've seen so far. Thank you.
Awesome video, thanks! I don’t see anything about when to add the cocoa butter to increase viscosity. Do i add it before bringing the dark to 45 or do I add it while cooling to 32?
From the beginning😉
Omg finally, a video I understand. Thank you so much dude! Where did u get that mold its pretty cool?
Thank you so much, i really appreciate it, keep me posted. I buy my molds lokal. Just google. I bet you Can find them in your country.🫵
Great video. Is there anyway you can hold the temperature of the chocolate while you put it into lots of moulds mine tends to harden before I have finished using it any advice would be great thanks
Use an oven at 30 C, or a water bath at the same temperature. Heat with a heating gun when it gets too cold. Always remember to stir.
Спасибо за Ваши замечательные видео уроки. Очень полезные советы и тонкости в работе с шоколадом. Но это мое хобби. И готовлю какао масло в маленьком количестве разных цветов. Очень быстро застывает . И я не знаю что делать что бы сохранить нужную температуру. Ставила емкости на разогретое полотенце. Но тогда какао масло было жидким . Я делаю без аэрографа. Кисточкой наношу на ячейки формы. Я рада что могу поучиться многому по Вашим видео. Очень понятно все обьясняете и показываете. Для тех кто только начинает эти уроки очень ценны и полезны. Спасибо. ❤❤❤
Привет
В следующий раз не забудьте перевести в Google Translate на английский язык. Спасибо.
Это также мое хобби. Посмотрите мое видео «Правильная температура пресс-формы»! 17-18С по Цельсию.
Важно, чтобы вы смотрели все видео, которые я сделал. Так вы получите наибольшее количество ответов.
Откуда ты пишешь?
Спасибо большое за подробный рассказ и видео о темперировании шоколада! Для начинающих учеников очень доступно и понятно.
Please translate to english😃
Thank you for the details! I absolutely love the explanations behind them as well. You are super nice and helpful. I’ve yet to find a working method! 🥰
Mr Markus Grigo.
I have been following your videos for quite some time and found them very informative.
Your video on chocolate tempering I found very interesting. Keeping the seed in the fridge was so inlighting. As I only temper 300 grams at anyone time I find cooling to 27/28c then warming to 31c I don’t have much time to work with my chocolate and moulds. Some of the moulds I use are quite decorative and intricate. How much coco butter would you recommend to help me with the viscosity.
Kind regards
David
Hello. Its difficult to say. Its not only the cocoa butter that helps with the viscosity. If you use normal dark chocolate from Callebaut, buy 4-5 drops. 35-40% cocoa butter. Look at the ingredient. Check the fat content. Dark chocolate: the fat-content is only cocoa butter. Milk and white: Milkfat is also a part of the fat-content. I very often ad just 10% ekstra cocoa butter. Good look. Remember molds at 18-20 C
thank you for posting that video, I learn a lot, 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
😀 Hello. Everything has a shelflive, even chocolate. Fat goes rancid. Meltingpoints go higher because of beta 6 crystalls. It absorbs water. End when that happens, you can’t melt the chocolate. Buy fresh chocolate😉
@@SweetKitchenSkills thank you, 'll oreder more and try and toss the old, I have maybe 1 pound
Thank you Sir for sharing your amazing ideas with the chocolates
hi,no any question after this amazing tutorial , thanks a lot my friend .
Thank you very much....
Every precious knowledge is preserved. After 20 long years, chocolate entered the mind....
Now to execute it your valuable knowledge inspires me....thanks again
جزاك الله خيرا على الدرس المليئ بالأفكار 🎉
Interesting idea to put the chocolate in the fridge, I will try it out.
How would you add the cocoa butter to make the chocolate more liquid?
Just add from the beginning of course. It´s the cocoa butter you are tempering!!
@@SweetKitchenSkills hola y gracias por tus enseñanzas. Una consulta: qué porcentaje de manteca de cacao se puede agregar para hacer bombones pequeños?
@@palued320 english please
love your video,,can you tell me where you got your bowls from?
Hello. Thanks for watching. I just buy them at a supplier. bagebixen.dk/vare/bagebixen-dk-roreskal-25l/?gclid=CjwKCAjwysipBhBXEiwApJOcu4trcbx9gvVGaoNafBh_Cv7cKKDhv2AoA0unQaqWaS0ihDaNWOBvOBoCyMsQAvD_BwE
You mentioned making the chocolate less viscous by adding cocoa butter for smaller bonbons. How much cocoa butter should be a good starting point to add to chocolate? Any good ratios that you personally like to use?
Hello. Yes, in many of my videos i add 10% cocoabutter. Fat procent about 35-40%.
Hello, I love your videos. I watched them all. thanks for the all information. I have a question for you if possible. I have a problem with crusting in white chocolate, they are too thin. I am using callebaut, as you mentioned I am using the seeding method. I start working at 31C, but the crusts become very, very thin. I keep my molds at 19 C. what is the problem? I would be glad if you help me.
With my loving regards.
Happy new year.
Nice. I love the fact you watched them all. Everybody should do that😃. The best bonbons to me are the ones with a very thin shell. That means also a better shine. You should only use the molds at 18-19C, when working with cocoa butter. After crystallizing the cocoa bitter, the molds should be at least room temp. 24-25 C is fine. To get a thicker shell, cool the chocolate to 28C, or let the chocolate be a little longer in the mold before emptying. Merry Christmas 🧑🎄
wauuuwww I am very happy that you replied. yes, I have watched your videos and even watched some of them many times. I took notes. I'm watching like a lecture. I also took very good notes from the answers you gave to the comments under the video. I'll re-apply what you said. It's nice that it's thin, but I'm having a hard time removing some of them. I use cocoa butter at 26°C. Then the reason why they don't come out of the 19C mold is not because they are thin. so why don't i take it out easily. Again many thanks.
I love all your videos ❤ thank you so much I learned a lot
Is it possible to temper both milk and dark chocolates mixed together?
Ja sure. Just mix and temper😉
Just found you on you tube. You have just answered all of my questions about tempering milk and white chocolate Thank you so very much. I shall be looking out for more of your videos. thank you again.
Wow cool😃
Thank you for sharing your techniques with us. Just two question, if I won’t use the tempered chocolate straight away, how do I keep them from solidifying? Keep them in a 30C water bath? Also can I reuse tempered chocolate the next day by melting and tempering again?
You need a tempering machine if you want to keep tempered chocolate. Or a heated chocolate melter that Can hold 32C. But you only Can hold chocolate tempered for short times. It will crystallize and get thicker. Just keep the chocolate in airtight containers. Then temper again when you need some. Watch all my videos, if you havent. 💪
Hello, thank you for the video. Is it necessary to heat milk chocolate to 45 degrees and then lower it to 30 degrees, or can I just directly lower it to 32 degrees, and work with it directly?
There are 7 different tempering techniques! You named 2😀. Both work. If you heat the callets little by little, remember to stir. And they chocolate mass reaches 30-32 C. the chocolate is tempered. I prefer to melt to 45 C, than add callets and cool down to 30-32C. Both work!
Is it necessary to heat milk chocolate to 45 degrees, then 27 degrees, then reheat it to 30 degrees, or directly from 45 to 32 degrees, and work with it directly?
Same question I hope he will reply
Hello. Yes and no. You are talking about 2 different tempering methodes! The video you just watched is the seeding methode. Here you melt crystalls into the warm chocolate end end up at 31-32 Celsius. If you are cooling chocolate on a marble, you need to cool the chocolate down to 26-27 Celsius, to create some crystall seeds!!! You can use the chocolate at this temperature, but it will set to fast. Therefor you typically heat to 31-32 Celsius. Have a great day.
Do w need to temper the chocolate each and every time?
For example we have tampered the 100 gm chocolate,and left with 40 gm chocolate and we store it refrigerator.For next time do we again need to tamper it or simple melting will do the things?
Its the same thing as before. If you only melt to 32 while stirting, the chocolate is still in temper. Because some of the crystalls you need to start the whole process are still left over. If you melt above 32 C you need to temper again. 45/26-27/ 31-32C
Every time you are above 32C you have the risk og untempering your chocolate.
Thank you so much! this is so details i always want to try at home but just feel like it wont work out but after i watch i think i have more confident to try it
you are definitely the chocolate savior
Hi! I’m new to working with chocolate and making bonbons, but I’ve watched your videos made lots of notes and I want to thank you for being such a great teacher. I have 2 questions, I’m using 3 drops Callebaut for 811 dark chocolate and Callebaut white.
Question 1) I recently bought Mycryo. If I want to make the chocolate more fluid should I still add 10% of Mycryo when I first melt the chocolate just the same as cocoa butter pellets or add it to the seed chocolate?
Question 2) I live in a warm climate but my home is air conditioned to 23.89 C. Should I still follow the same instructions to cool the molds to 18-20C before using, I’m concerned about condensation forming with the difference between the fridge cold mold and the room temperature.
Thanks in advance!
Hello. Remember when you temper chocolate, you temper the cocoa butter. So og course you Mycryo when you start to melt your chocolate. And Then temper.
Or you add 1% of Mycryo when you have coold your melted chocolate to 34 C. Just cool the 45C warm chocolate by stiring. Then add Mycryo at 34C. Mix. Make sure the Mycryo melts. And the chocolate is tempered. I never use that methode😉
Your room temperature is a little to warm, But works. If you paint or spray with cocoa butter. The molds should be 18-19C. If you just use tempered chocolate in them 22-23 C is perfect💪🫶
When waiting to see if the chocolate is in temper on the palette knife, my chocolate became too viscous. What do you recommend to gently warm it without it getting it slightly too warm and falling out of temper?
You Can allways heat the chocolate a little. I use a heating gun. Remember to mix. 😅
@@SweetKitchenSkills thank you! I have learned so much about tempering and working with chocolate properly from watching your tutorials! Sorry, I have one more question… do you slightly warm your polycarbonate molds before filling them? I was told it prevents your tempered chocolate to fall out of temper. Is this true?
@@lisaanderson135 Falls. The reason why you warm your mold very little is, not to cool your chocolate to fast. ( I find 18-20C bedst) See my video on mold temperatures! Et gives you a better shine because the chocolate sets slower.
Is it possible to make bon bons this size? If so, could you possibly do a video on it? I’m really curious!!
I actually thought about it. Fill them with a cake filling. I will defenetly try it one day. Short shelflive😅
Hi there, how do you keep the tempered chocolate at working temperature as long as you wait for the tempering test, or if you would like to fill some moulds?
Hello.
Just keep on the table. Maybe warm a little with a blow gun. Just keep the temperature between 28-32C. Remember stirring:)
Sir my real milk chocolate leave some white sign on the chocolate..after tempering also..and v live in hill station and climate is very chilled..
Hello
You need to Watch more of my videos and understand everything that is important. Cleaning the molds, polishing, mold temperature, tempering, right cooling etc.
Hello, i want to question, what if i temper the dark callets 811 in 46°c then i add 20% more callets and keep in stir the dark choco until i got in 32°C then i put the knife and test the choco a little bit and wait until 3 minutes to get his tempered choco, is that right way?
45-46-50C is all good for the dark chocolate. As Long as you end ip with 31-32 C when the callets are melted into the chocolate😉
@@SweetKitchenSkills cool.... Btw is tempered choco such like callebaut brands good for dough tops? Average people says that tempered choco is not match go for dough. They said that compound choco is always match go for dough, is that right? It sound makes me doubt...
Thank you! How many cocoa butter should I add to the white chocolate if I would like to make bonbons?
10%
Good day, first, many thanks for your video, extremely informative. My question may be stupid, but what do you do with the chocolate you have used in the mole that you collect on the Parchemin paper?
Hello. I use the chocolate again next time🙌
Hello sir I'm glad here to watch your videos and learn how to cook chocolate. I have 2 questions the first: I temper the dark chocolate between 30-32 degree and the milk between 29-30 and the white between 28-29 is it a good temper?
My second question is : if I want to mixe between dark and milk chocolate what is the best temper? My regards from Lebanon
Hello friend. I dont understand your question! Temper all the chocolates to 31-32C. Watch my videos😉
Great video, what about chocolate that even though melted to 45/50 degrees it still isnt liquid? Did it become old? Can it be "repaired"?
If you cant melt at 45-50 then you dont have cocoa butter inside. Buy good quality chocolate😅
@@SweetKitchenSkills thank you for your reaction, I only use callebaut, made for chocolates/bonbon, the one you have/use.
@@kristianjanapon347 After a long run working exclusively with a big collection of dark chocolate recipes I wanted to try, I found a bag of Nestle white chips that got shoved into a corner of the pantry. I figured I'd better use that up it's been around a while. I opened the bag, and it looked strange. A few blooms were there, a few clumps that looked like they were sweating oil, but it was more yellow than white, crumbly dry to the touch, and had an odd odor to it that I didn't notice until I stood over the stove trying to melt it. It went from chip to seized up gritty and just getting worse the longer I tried.
Turns out it had gone rancid. I didn't know milk solids could do that, as if it were a can of sweetened condensed milk or powdered milk with a near indefinite expiration date so long as you stored it away from humidity. I checked the expiration date on the bag; out of date by 2-1/2yrs. It wouldn't matter what brand I used when the working shelf life was that long gone. I've never had dark chocolate go bad on me like that, perhaps because there aren't many milk solids, but more probably because those bags had no chance of gathering dust.
Please, does refrigeration in the regular refrigerator work, and if you can provide some advice on fillings with an expiration date, thank you in advance
If you want to produce bonbons you better cool and store them at 14-16 C.
I will come with more recipes
Is it possible for tempare chocolate in room temperature 28 °c. All types of chocolate
Of course, you can. But to work with chocolate, i would recommend to go colder:)
Teach any method without AC
عند خلط شوكولاته بلجيكي مع كمباوند كم المقدار حتى فقط اتمكن من شوكولاته متماسكه بطعم البلجيكي كم جرام لكل واحده
Hello. Why do you think i should know that? 😅I dont use compound..
Do we need to temper compound chocolate also if yes then what temperature is accurate while working with compound chocolates
You dont need to temper compound. Just melt at 45C and Then cool to 31-32 C. I have never used compound chocolate for bonbons😉
U area chocolate magician !
Hi it’s a lovely video I learned a lot . But one question please answer.. I’m working with pure Belgian chocolate chips . But when my discs get ready they look perfect but on one touch they start melting how can I stop that .
Hello. You need to temper your chocolate right. 😉
Hello Markus, thank you for this video. I am having some issues tempering my milk and white chocolate. Either my thermometer is out of calibration or I haven't been adding enough seed chocolate. Either way, am I able to reuse the melted chocolate that did not get tempered properly? I would hate to have to throw away 1000g of chocolate in addition to the ganache and compote I made before I started tempering...not a good day in the kitchen today :(
Hello. Of course you can use the chocolate again. You must be new to tempering chocolate. This method works, i use et all the time. Did you make a temper test? Dipping a paletknive into the tempered chocolate after tempering. Should set in 3 min at room temperature. If not ad more seeds. Remember to watch all my videos about tempering. To temper the chocolate that is untempered. Heat to 45C. Poor 1/3 rd on a metal or marble table. Work this chocolate with a palette until 26-27 C. Scrape back into the warm chocolate. Mix. Temperature 30-31 C. If the chocolate is colder warm with a hairdryer while mixing until 30-31C. Now you have tempered chocolate. You can use the chocolate over and over again. But every time you need to temper. It’s all practice my friend. Good luck.
Thank for showing me the best to temper chcoolate
How are you heating the chocolate? Microwave?
Mostly i use a oven, set to 50 C Celsius. Have a nice day.
magnifique .
It should be melted at 45° then cooled at 28° and then again heated till 32° then its temperd how it should be
. There are 7 different ways how to temper. This is one of them. Your way is more difficult. Table tempering. Remember to cool to 27C not 28C.
@SweetKitchenSkills great, thank you, and can you tell me how I can dilute it because sometimes it thickens, but so that it doesn't lose its quality and chocolate taste?
That is one of the reasons why this methode is not so good. Very often you overtemper your chocolate. Just heat the ready mixed chocolate to 32C. Keep the chocolate on a hotplate. 33C. Stir from time to time and melt the chocolate at the edges when it hardens. Mix with the colder chocolate💪
Danke für das Rezept. Sieht sehr lecker aus. Like 👍🤗❤️
السلام عليكم هل توجد هذه الشوكلاته في سلطنه عمان او يوجد توصيل اتمنى الرد؟!
English please
@@SweetKitchenSkills Peace be upon you. Is this chocolate available in the Sultanate of Oman or is there delivery? I would like a reply?!
؟!
Hello ! I have a question ! Why it doesn't need to go down to 27 ?I ve seen videos with the speeding method that drop the temperature to 27 and warm it up to 29
Are you sure that was seeding? Sounds like table tempering. Different methode. It makes No sense to go down to 27 and then reheat again. That means you create more crystalls and then you melt some og them again by heating the chocolate. When seeding, you just add chocolate, until you teach 32 or colder. You Can also use the chocolate at 27C. But the chocolate will set fast.
Hello!
I didnt understand the process. Till what temperature I need to melt the chocolate? And at what temperature I need to lower the temperature ? I need to increase the temperature of lowering it?
Where can I get that chocolate
Google the name😂😂
Hvor længe kan man opvarme chokolade skalderne
Forstår ikke spørgsmålet?
While waiting 3 minutes didn’t the chocolate temperature come down further?
Of course. Whats your point?
@@SweetKitchenSkills so will be able to work with the chocolate or will we have to bring the temperature back to 31 before we use it ?
@@sharondhillion471 Temper test is only a extra proof. You use the chocolate right away. If to cold heat a little and mix😀
Marcus, 20% for cooling/tempering, but 20% of the total amount of finished weight or 20% of the 45 deg. chocolate, please?
You think to much. 😉
20% of the finished weight is to difficult for people. So its about 20% of the melted chocolate. Remember its about 20%😉
@@SweetKitchenSkills ha ha...først time I am judged like that: Thank You!
I'll remedier 20%, if I am not melting in a heavy metal pot....ha ha. .
Best egds Henrik
Superb
❤love you
😀Thank you
What about the dark chocolate 70% , it’s the same thing?
Totally
Nice videoe
Thanks. Stik around😉
رائعة جداً
why not grate the chocolate ?
Nobody said you couldnt😉