How To Temper Dark Chocolate
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- Опубліковано 2 сер 2024
- This guide shows you How To Temper Dark Chocolate
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Most useful video on tempering chocolate... it is the simplest way I have ever seen... others are just scaring the beginers... Thank you chef.
Hardeep Kaur .....Absolutely!!!
Easy and straight to the point! Thank you.
An absolute genius way to teach all the beginners out there, like me! Well taught! Thank you!!! ❤️🇨🇦
Of the many chocolate tempering videos I've seen this is by far the best! Thank you!
Great, glad you found it useful! : )
I really like the examples. This is the most detail I've found and it's really useful and well explained. :)
Easy directions!! Love it, best one I seem
this is so helpful! thanks!
This is what ive been looking for. Thank the heavens. Other videos are very complicated
thank you sir it would be a great help gonna try it at home
The BEST tutorial I ever watched. Fantastic explanations. Some use sophisticated thermometers but YOURS IS THE SIMPLEST METHOD, only three teaspoons required. Thanks for sharing.
Thanks. Glad we could be of help!
Bless ya. You are so humble. Thanks once again for sharing and caring. Hugs xxx
Wish I could give this video a love.!! It’s so good
Thank you for making this
Best chocolate tempering video.. Thxs
" Brilliant & It Works " Amazingly this process works exceptionally well although at first I was thinking there was no way this would work as the process seemed it was not incorporating the crystallization process of seeding the cocoa butter " BUT " I was proven wrong!
Just remember to follow the long mixing process of 10 - 15 minutes to allow the heated dark chocolate to reduce from 115º-120º F (46º-49ºC.) let it cool to the low 80ºs F (27ºC.) then increase to a working temp of 88° and 91° F (31º-32ºC.)
The 10 - 15 minute period of mixing (cooling) is most important! If you have only mixed for a few minutes it wont be long enough!
Wow thank you so much!! Finally learned how to temper chocolate!
Glad you like and that we could be of help. Let us know how your chocolate turns out. Or if you're on Twitter tweet us a picture to @VideojugFood
Sir...Can the chocolate be left alone to cool down without steering it to come to room temperature...?
Really most useful video on tempering chocolate 🍫 as a beginner I found it and help me alot .thank you ✌️✌️
Very well, thanks
Glad you liked. Let us know how your chocolate covered pretzels come out, you've got us craving some now!
Very nice video.. w/o those fancy candy thermometers. What if I want to add some sweetness to the chocolate?
Bravo!!❤
Many thanks
If the chocolate contains cocoa butter, you always have to temper it but chocolate with vegetable oil doesn't need to be tempered. always read the chocolate's ingredients for the type of fat.
I didn't even know chocolate with vegetable oil existed
Don't eat chocolate with vegetable oil
Oils are used in "chocolate chips" for the purpose of cake fillings, sauces, etc. to retain the baking texture - you will have an AWFUL time trying to temper any choc w those oils !
its amazing how the first one didnt settle and harden, that always happen to my candies
Thx❤️
Amazing
Which chocolate type and brand did you use
bueno buen ejemplo.
hi i love the way you had explained in a layterm, non-chef background ppl like me! very understandable. however may i know if the dark/milk chocolate possible to be colored using oil based/gel based color after we tempered it? if cant, any suggestion to color the chocolate? im afraid if its disturb the stability of chocolate.
You don't need either. The heat of the water below the bowl will melt the chocolate. Or you can the chocolate in the microwave for a couple of seconds to melt it but be careful it doesn't burn!
Pls do the video of making chocolate with cocoa powder, coconut oil ,icying sugar and milk powder
The better quality chocolate you can get your hands on the better. Green and Blacks is always good but anything with a high cocoa content is ideal. 70% and over is the best!
I wanted rosted cashew nuts to be chocolate coated, but it did get solid form. Then I kept in refrigerator for 5 minutes, it got solid but later it started to melt. Please help me, I will be grateful to you my friend.
Where do I find a microwave like that? That thing looks like something outta the future.
Why we can't use ice water to cool quickly? Last day when I tried to melt chocolate in double boiler I ended up with a chunk of cocoa mass trapped inside whisk. Thank you for sharing this easy one.
Sweet dark chocolate use for decoration making chocolate decorations?
wow
Update: I have so far only tried this with pre- existing chocolate, but it worked! The only drawback is that you end up somehow with far less chocolate than you started with! ( even if you don't spill any). Also , the chocolate was setting as I was moulding it!
You ended up with smaller amount of chocolate by just heating and cooling it?
@@szcze Sounds like the fat pig ate some of it.
Can we add some castor sugar while tempering to make it a little sweeter
Is this method workable for any regular chocolate that not supposed to be melted like chocolate chips?
What precautions we need to follow during the transportation of chocolate to avoid melting during summer season plz reply sir
M surprised you haven't added any seed chocolate back to the melted chocolate?? Also.... Will this method help set chocolate at room temperature if the room temperature is almost 33°c?
Now THIS is how you do a tutorial...that was simple and easy and according to the video views..at least 2066 people now know how to temper chocolate.... and chocolate covered pretzels here we come!
ravi prakash
Sir tempering needed air conditioner or we can do it in normal room temperature
What I understand is the whole thing about chocolate hardening is mixing?
chocolate newb here, I attempted to coat a ganache truffle with just melted chocolate using double boiler. Then I put it in the fridge immediately, does that ruin flavor?
A.Krishna your chocolate is going to be dull, soft, and not set right. It won’t have any snap to it.
Hey I added milk and white compound to the dark compound and now it's not hardening so can you pls help me out!
Is it chocolate only? Or you add another ingredient like coconut oil?
Hi there. Question. You didn’t use a thermometer? I have had my thermometer glued to me. Should we just go by the actual spoon method? And also how do you keep it in temper when you are dipping a lot over say 30 min ? 🙈
When it cools down you need to warm it up but be careful not over 32 degrees.If that happens you have to repeat the whole Process.(>4532)
Whats the difference between the 2nd and 3rd spoon? And y would we bring the temp up again?
I make my own chocolate (mixing cocoa butter and cocoa powder together) and wondering if there is an extra step for homemade chocolate.
Can never seem to be able to temper my own chocolate as it has never been tempered.
Tim E so how does any chocolate get tempered then?
can I use the remaining chocolate again? Or I have to temper it again?
pre- existing chocolate sure, but what about homemade chocolate using cacao ( not cocoa) powder? My chocolate melts the second I touch it!
I want to add spices and dried fruit and such to my chocolate, before spooning it into a mold. Is it better to do after the tempering? or could i already add something like spices (in powder form) during the cooling down phase of the tempering?
Yes wait until it has melted, leave it to cool slightly and then stir through your spices and dried fruit. Or if you have large moulds you can always pour the chocolate in first and then top with your extra ingredients. Let us know how you get on!
Sir tempering needed air conditioner or we can do it in normal room temperature
if I use double boiler, do I have to leave the chocolate there for 20 sec like the final step you do in microwave? thanks
Would the tempered chocolate in the bowl set really fast? I want to make peanut butter cups, so would the chocolate set befre I can finish spooning it all into the moulds?
It should be ok as long as you work semi fast and your room's not too cold. Let us know how you get on!
I have a question here.... After I reheat again and the chocolate is ready to use, If i make a thin sheet of these chocolates and keep it and then re use it whenever needed. is that way possible? How much will I have to heat it so that I just melt and use the chocolate and not temper it again. That will save the time when I make something of Chocolate the next time
Tempering chocolate is a very fresh thing, it can't be "stored" in its tempered form. It's like storing boiling water in the freezer to make pasta, it doesn't work. You need to temper the chocolate every single time you're gonna use it. However, in some countries there is a special kind of chocolate that doesn't need tempering. It lacks one ingriedient, and therefore is ready to use by just melting it, without any tempering. It doesn't taste as good and rich though.
+ Noushinuk It is not legal in the European Union to sell something as chocolate if it contains more than 5% non-cacao derived fat. In the United States, it must contain 100% cocoa-butter to be called chocolate. If you live outside of these jurisdictions, you may be able to buy "chocolate" with a cocoa butter substitute but in the US, it is almost never used except in amateur candy kits.
Very
Can I stop at the second spoon stage? I can't manage to heat it again and et a nice tempered chocolate, I wonder what am I doing wrong.
Sooo... hoping someone can help. I melted the chocolate. Everything looked good. Temp was 116°F. It’s about 80°F in our home today. I tempered, tempered, tempered for almost an hour and could never get the temperature down below 88°. The temperature held there for about 20 minutes before I decided it wasn’t going to get any better. I heated it back up to about 92° and then dipped coconut macaroons. The chocolate is not setting, so I think I never got out of the first phase where the chocolate takes a long time to set. Any clue as to what might have gone wrong would be very helpful. Thank you.
I guess your chocolate didn't cool down enough for formation of crystals. While reducing the temperature, the chocolate should reach a slightly clumpy like consistency or a consistency when you let the chocolate on the spatula drip down and it looks like another layer on top rather than mixing in( sorry, I'm not good at English)
I think you can use a water bath to help reduce the temperature. Use water that's slightly below your room temp (pref. 10degrees less).
you can refer to
ua-cam.com/video/M6fPhDEiG6U/v-deo.html
muhammed inzamam ... Water bath... didn’t think of that. THANK YOU!
“May the odds be ever in your favor.”
I couldn't help being bugged about the third looking just like the second spoon. In my mind that clearly indicates that sometings a miss. Temperature not quite right or the crystals not forming without introducing more beta Chrystals?
Hi. I have the same question! Why The third spoon looks like the second one??? Why it is without shine!!??? Tank you
@@kalex7660 Idiots, the 3rd spoon set a lot faster, it does not shine until moulded in a nice clean mould. morons
Hi I follow all your step but the 3 spon is the Sam 😰😰😰
Wheres the shine?
I’ve tried it and it didn’t work .
Does this apply to milk and white chocolate also?
Milk and white chocolate are tempered at a lower temperature than black (dark) chocolate. However this guy's temperatures are already somewhat lower than the general consensus on the right temperature for tempered chocolate, so he will have to answer the question himself. If you watch any of the many other chocolate tempering videos, they say that 89ºF (32ºC) is the ideal temp for dipping. He says it is 30ºC which is about 86ºF. I tend to believe him because I find that at 89ºF (32ºC), the chocolate is too thin and does not adhere well. I will try his method because I have been looking for a video like this that actually demonstrates the difference between tempered and untempered. Most videos just talk about the procedure but don't prove it the way he does. "Seeding" is simply a way of lowering the temperature more quickly. He doesn't seed because as he explains in the video, he stirred for about 15 mins to cool the chocolate. By the way 27ºC is about 81ºF. Some of the other videos omit this cooling and reheating step but it seems to be important to get the best temper. He doesn't use a thermometer because he is experienced at doing it by touch. My teacher used to touch the spoon to her lower lip. If it was cool on her lip, it was tempered. (Don't put the same spoon back in the chocolate. Use a clean one, you skanks who don't follow food safety regulations, which includes some professionals as seen on television.)
thanks. that's informative.
Jhon Mayer can you send me the image for tempering too please
Tharma mitar koon sa lena chahiye
I thought tempered chocolate was SHINY & glossy. But the 3rd spoon looks exactly like the the 2nd spoon. Does the 3rd spoon become shiny? (like the 1st unset spoon)
AbundantlyHappyLisa he didn’t seed the chocolate so I’m thinking that might have something to do with it. It seems like his method is the easiest for people who want decent chocolate that has an ok snap and isn’t dull, but you forfeit some of the shine with this method.
Jruff209 More like this guy is clueless. AbundantlyHappyLisa comment is spot on.
It is shiny and glossy after going through a mold, not by itself.
@@szcze Correct,,,,it will be glossy when formed in a clean mould,,these two are morons.
I have no microwave
No seed?
Yeah if someone could explain this it would be great
Short answer: You don't need a seed since cooling chocolate already creates all crystal types - the tempering process only selects the desired one.
Long answer: The different crystalline structures have different melting points. You dissolve the unwanted (low melting point) crystals by slightly re-heating the chocolate, leaving only the desired (high melting point) crystals there. Then this type of crystal will outgrow the rest.
Using a seed is another method to introduce the desired type of crystal formation.
why didn't u put that lost and lonely chocolate chip that fell out of the bowl back into it???
And in last step the chocolate is heavy
At 1 minutes 12 seconds, I was too distracted by the fact that this human was not wearing shoes. My imagination wandered into the realm of "What if they step in wet chocolate? EWWW!". Chef Rob Goves where are your shoes? Otherwise, the method shown was nice and simple, kudos.
He's wearing white crocs.
how to prevent home made chocolate melting at room temperature and stay fresh for long time.
Add milk and sugar. Good to go for 1 year.
personally, I prefer bain marie over microwave
Nice
MITUWADHWAKITCHENRECIPE
Hmm microwave. Veey culinary indeed