How to temper cocoa butter and chocolate for chocolate decorations

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  • Опубліковано 15 гру 2024

КОМЕНТАРІ • 61

  • @axelpawlik
    @axelpawlik 2 роки тому +1

    Hallo Markus, Gruss aus Holland! Very nice video, thanks! And the ribbons, so beautiful... I didn't know tempering cacao butter was a thing - being quite the newbie here... Will try. I lost my fear of tempering chocolate when I saw I could use my sous vide for it. Easy to be precise without constant thermometer holding, and the chocolate when ready is already in a (sort of) piping bag. Easy to reseal if not used up. Love your design vids for inspiration! Happy New Year!

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 роки тому

      Hello Axel. I love Amsterdam. Was there 2 years ago. Little too crowded, but a nice city. I dont think a Sous Vide works. Tempering is a combination of getting the right temperature and use share to mix the crystalls (They are created while cooling) into the chocolate. If you dont mix, you will end up with stripes in your chocolate. Remember too watch the other videos. Have a great day😉

    • @axelpawlik
      @axelpawlik 2 роки тому

      @@SweetKitchenSkills Yes, friction was done explicitly massaging the bags. It worked, but I moved on to tempering machine and microwave for small amounts. All that water around the chocolate made me nervous :-) True about Amsterdam. Now working in the North-West of Ireland. Definitely less people... more donkeys...

  • @Katya-zj7ni
    @Katya-zj7ni Рік тому

    That’s a great tip about using the large piece of tempered chocolate! A game changer ❤

  • @theartofpottering3294
    @theartofpottering3294 3 роки тому +5

    This is a really brilliant video, i really liked hearing all the detail about the crystals, the stirring and what it does, and exactly what happens at the different temperatures. I haven't heard before about the beta crystals and what they do, in terms of the feel and melting aspects of the chocolate when it's being eaten. Thank you for sharing your expert knowledge with us.

  • @phathaus
    @phathaus 3 роки тому +2

    Some great advice here; I really like the advice about the big piece of chocolate in the tempering process. That will save me a lot of trouble!!
    Thanks and hello from Ireland.

  • @rosalievanvooren3721
    @rosalievanvooren3721 2 роки тому +1

    that's wonderful. I would prank my daughter who will be 12 on January 12. I'll tell him it's his gift and it would be his cake. I can't wait to see his face. 😁😁😁. good to you. Rosalie

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 роки тому

      Are you going to make a cake like this? Send me a picture😉. Find me on Instagram markus_grigo

  • @arnedijkstra7715
    @arnedijkstra7715 3 роки тому +1

    O my,.... God! Thanks a lot for this video Markus! I think it will change my chocolat life! So nicely explained, i will def save this video to watch it many times!

  • @nermeenhamada6447
    @nermeenhamada6447 2 роки тому +1

    Love your accent ♥️♥️. Great video ,and thanks for uploading.

  • @jeanetterios3863
    @jeanetterios3863 3 роки тому +1

    Thank you very much for this video! Your work is exceptional. It looked like your kitty cat wanted to assist you at one point...LOL too cute.

  • @Katya-zj7ni
    @Katya-zj7ni 2 роки тому +1

    Perfectly explained, thank you .

  • @thigtsquare950
    @thigtsquare950 4 роки тому +1

    Excellent tips. As always I learned a lot. I’d like the idea of grinding your chocolate and use a big chunk to cool it down.
    Adding gold powder to the cocoa butter was something I wouldn’t have thought in a million years; I guess I have to look at ways other industries use paint. Since colored cocoa butter is somehow transparent it really works great. I’m going to ask my supplier for pearlized edible powdered start experimenting.
    I really enjoy your videos, they are really informative. Thanks and keep going excellent job.

  • @sebalondon73
    @sebalondon73 3 роки тому +1

    Great tutorial! Thanks a lot! I want to do Easter eggs, here in Argentina they are made of chocolat. And this tutorial gives me a way to be creative about it ;)

  • @romitiBR
    @romitiBR 3 роки тому +2

    Absolutely fantastic Chef! I was wondering where can I learn chocolate theory, could you recommend me a book please?

  • @ahthisisgood
    @ahthisisgood 3 роки тому +3

    Fantastic ! 👍
    I didn't realize the tip of maintaining the approx 45 degree temp for 1~2 min. to fully melt crystals.
    Does that apply when tempering chocolate too?

    • @ahthisisgood
      @ahthisisgood 3 роки тому

      @@SweetKitchenSkills
      Thank you!
      Merci, Arigato, Danke, Grazie. 🙇

  • @shehnaazv4572
    @shehnaazv4572 4 роки тому +1

    Very interesting video. Can you please do a video on airbrushing cocoa butter and why it doesn't spray evenly. Also what airbrush to use and what the psi should be.
    From south Africa

  • @Nexummusical
    @Nexummusical 2 роки тому +1

    Nice vid. Question, tempered chocolate butter with color, how long can u keep it for a second use?

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 роки тому +1

      As Long as you stir and keep at 28-31 degree, for ever😉

    • @Nexummusical
      @Nexummusical 2 роки тому

      @@SweetKitchenSkills thnk u. But can u let it cool.and use a couple off days later?

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 роки тому +1

      @@Nexummusical please Watch all my videos and you will understand. You need to temper again.

  • @dollstomp
    @dollstomp 2 роки тому +1

    Fantastisk bra arbeid og himla inspirerans - detta må eg teste etter din videoanvisning - tusen takk!

  • @DayByeDayChristineOKArtist
    @DayByeDayChristineOKArtist 3 роки тому +2

    Thank you so much for the tutorial!!!💗💗💗

  • @tootsiepeter39
    @tootsiepeter39 3 роки тому +2

    The cat is curious about the chocolate making just like us🤣

  • @ianwestwood2991
    @ianwestwood2991 3 роки тому +1

    Hi Markus. Thank you for your wonderful videos. Regarding the tempering of Cocoa Butter am I correct that, like chocolate, unused cocoa butter can be re-tempered several times? Also, the most awkward thing for me is tempering very small amounts as I do not make many bon bons at a time and the thermometer needs sufficient to measure. I think I waste most in the air brush when I change from one colour to another!! Also, the temperature of the gun is important to ensure the butter does not get too cold in the gun and while spraying.

  • @hedivanm2950
    @hedivanm2950 2 роки тому +1

    Thk you for sharing 👍👍

  • @sandraromero521
    @sandraromero521 4 роки тому +1

    Wow, beautiful work!!! 😍😍😍

  • @bubu1313
    @bubu1313 3 роки тому +1

    Nice videos, I have one question, do you make yourself colored cocoa butter by mixing color and plain cocoa butter or you buy already colored? The second question where do you buy from? Thank you!

  • @HH-to8ub
    @HH-to8ub Рік тому

    Hi Markus, thank you for all the info you put out there. I love your channel. I’m a newbie and I’m starting with a red color cocoa butter that I percolated myself. Followed all the temperature guidelines (melt at 45 bring to 26-27 work at 28).
    The problem I have is that my butter doesn’t set. And takes more than 15mins in room temperature. What am I doing wrong?

    • @SweetKitchenSkills
      @SweetKitchenSkills  Рік тому

      Do you use a good quality cocoa butter?
      What is your room temperatur?
      If you work above 20C, it will take a Long time.

  • @sheelaserrao2460
    @sheelaserrao2460 3 роки тому

    Greetings from India. Superb excellent video. We don't get coco butter in the place olive in. Is there an alternative. Can I colour my white chocolate and use.

  • @ZiaBixx
    @ZiaBixx Рік тому

    Thank you, Chef, for sharing these beautiful et practical insights.Not all chocolatiers et Patissiers are so forthcoming.Appreciate this truly. Does this principle of 45 ° to 27/26° to 28°deg tempering of cocoa butter also apply to readily available coloured cocoa butter like Roxyand rich and Chef rubber range? Any inputs would be great .Thank you again, and compliments of the season ✨️🎄 @SweetKitchenSkills

    • @SweetKitchenSkills
      @SweetKitchenSkills  Рік тому +1

      Hello Zia. When you temper, you temper cocoa butter. So, if there is cocoa butter inside this products, the same methode will work😉

  • @shiranwijesekara7932
    @shiranwijesekara7932 Рік тому

    Beautiful chef

  • @cecilielarsen1702
    @cecilielarsen1702 3 роки тому +1

    Just to be sure, you dont have to add new cocoa butter when you are going to cool it down? (as you do with chocolate) If so can you cool it down quicker in a cold place or so or is it a bad idea? Good video:)

    • @0faerieberry0
      @0faerieberry0 2 роки тому

      There are different methods of creating the crystals in chocolate. What you're referring to is the "seeding method," and people tend to find it more beginner-friendly. You can temper chocolate products with temperature and how you handle it, no seeding required, but some people find it more difficult.
      *corrected a typo.

    • @SweetKitchenSkills
      @SweetKitchenSkills  10 місяців тому

      No you dont

  • @marielmedinarodriguez7226
    @marielmedinarodriguez7226 2 роки тому +1

    Do you have a video on how to temper dark, semi sweet and milk chocolate?

  • @jetx2710
    @jetx2710 3 роки тому

    How did you make the box

  • @lamaomar6322
    @lamaomar6322 3 роки тому

    What iş the kind of chocolate in the blender iş it real chocolate or achoclate with hydrogenated oils?

  • @slagter843
    @slagter843 3 роки тому

    Hejsa..Hvordan køler du din kakaosmør ned? vil gerne undgå tablering. tak :-)

  • @mariya9387
    @mariya9387 Рік тому

    Good morning!
    It's a great method, I like it a lot ,I've tried it a few times, but when I remove the tape the cocoa butter stays sticky to the tape and it doesn't stick to the white chocolate.
    Why this is a problem I always run into ,even when making chocolate bonbons, the cocoa butter still sticks to the mould.
    Please answer my question please

    • @SweetKitchenSkills
      @SweetKitchenSkills  Рік тому

      You are funny. How Can i answer if you dont tell me exactly how you did it. Do you know how to temper chocolate? If yes, remember to cool the ribbon in the fridge. Maybe your room is to warm…

  • @VlogswithAysha
    @VlogswithAysha 4 роки тому

    Yummy. Happy new year 🎆

  • @alisonsenter6673
    @alisonsenter6673 3 роки тому +1

    Just hooray to you. Great video xxx

    • @alisonsenter6673
      @alisonsenter6673 3 роки тому

      @@SweetKitchenSkills please can you tell me, can you get really shiny chocolate in a silicone mould or do you really need a polycarbonate mould? And what do you use to polish your moulds? Whatever I use seems to leave lint behind 😬 thanks in advance xx

  • @Rob-Bishop
    @Rob-Bishop Рік тому

    I have seen lots of information online saying to melt at 45, being down to 26, and then heat back up to 29 (milk chocolate) for it to be tempered. In all of your videos I notice you melt at 45, then down bring to 31.. and that’s it?
    I find your way easier 😄 I’m just wonder why others say to bring down to 26 and then head up to 29?

    • @SweetKitchenSkills
      @SweetKitchenSkills  Рік тому +1

      Dear Rob. There is a big difference. When you add tempered chocolate drops to the melted chocolate. You only cool to 31-32C. But if you temper your chocolate without seeding, that means you cool the chocolate on a marbel. Then you need to cool to 26-27C. At this temperature seeds start forming. Then you heat again to 31C. Because its easier to work with a warmer chocolate. Did you watch my video on tempering?

    • @SweetKitchenSkills
      @SweetKitchenSkills  Рік тому

      If people are using the seeding methode, and cool to 27C, and reheat again to 31C. That is because They havent understod the Whole tempering process.😉 Its wrong and a waste of time😀

    • @Rob-Bishop
      @Rob-Bishop Рік тому

      @@SweetKitchenSkills the only thing I’m having a real issue is sourcing the coloured cocoa butter that you use and/or the powdered colours you use that do not cost the earth in the U.K. £30 for a 200g bottle!!! 🥹🤣

    • @Rob-Bishop
      @Rob-Bishop Рік тому

      @@SweetKitchenSkills Hey Mark,
      Yes I’ve watched almost all your videos - me and my kids love them!
      It’s also why I thought I’d ask about the tempering process because I’ve seen lots of people including professional chefs do it the other way (Heat 45, seed till 26, re heat to 29) and wondered why yours was different.
      Interestingly though, when I did that, the chocolate set really fast (something you’ve mentioned a few times in your videos) so I wondered why some would do one way, and others another.
      Like I say though, the way you do it (perhaps the proper way) is way less hassle than how I’ve been following!

  • @bhavanagupta4211
    @bhavanagupta4211 3 роки тому +1

    😂😂 luckily I mostly make these around Diwali and weather is more workable...

  • @לינהשטייאר
    @לינהשטייאר 3 роки тому

    we can not ear you

  • @angelfoodjojo
    @angelfoodjojo 3 роки тому +1

    Thank you so much! I finally understand…..🙋🏻‍♀️❤️ great teacher