The most classic technique for tempering chocolate is handling it on a marble worktop. This video teaches you how it works and what you need to look out for.
I've just begun making some chocolate at home and tempering on a marble slab. Your video is very informative, thank you! One question that I can't find the answer to anywhere is how to clean the slab after tempering? Do you use a non toxic cleaner or just water?
Hi Tiffany - good question! It's just hot water. Alternatively you could use a heat gun to warm the marble and then clean with hot water, that would even be more effective. Good luck and best regards!
Hello, I have a question about this method. I noticed your using the marble surface, but what happens if with the same chocolate stow your using you heat up the chocolate to 48, you change the temperature to 27 and then turn it back up to 31. While it have the same effect? Or does using the marble add something else?
Hi Ricardo - thanks for your question. The story is more complex then only the temperature - the cooled marble helps to acchieve that, but also the movement which is made on the marble surface also plays an important role. This type of knowledge is content we touch on during the '1.0' courses in our Chocolate Academy centres - feel free to check our planning on chocolate-academy.com for our next dates and availabilities. Best regards!
It's not just about cooling it, but cooling it quickly and in a way that creates nucleation sites for the crystal to form. the marble does both of that. you can't achieve this without the marble or without "seed" (tempered chocolate)
Can you temper 60% chocolate with just sugar added? I mean, I did 60% nibs and 40% refined sugar on a melanger and nothing more. I can't seem to temper it correctly although it hardens without that nice shine.
You can, but it will be much more challenging. The chocolate Callebaut uses for this has extra cocoa butter as well as lecithin. It makes it easier to temper without getting too thick. Your chocolate is likely getting too thick (or what appears to be thick) before it's reached a good temper.
Now I have been asking in all sorts of forums about making smooth milk chocolate without a Melange and to date I haven't got a reply. I need to make milk chocolates that are sugar free (not for vanity but for a serious health reason). I have bought 99% tempered chocolate, cocoa butter pellets, very fine cream powder, sugar replacement and Mycryo. I can never get the cream powder to dissolve enough for a smooth finish, it's always grainy. Would it be possible to achieve the smooth finish without a Melange at all pls ? I have learned to temper with seeding but invested in the Mycryo as well as an alternative. My home made chocolates are snappy but alas not that smooth so not that shiny. Would appreciate any help.. thank you.
You will not get the smooth you are looking for unless you conch or grind the chocolate until the particles can no longer be detected by the tongue!! However if you are really desperate for smooth, trey powering even finer in a high speed blender, and even adding your chocolate mix to high speed blender, like a vitamix, you can get your chocolate to around 50c in a blender too, then do your usual tempering method after!! but alas!! Silky smooth, needs to be ground ... Good luck!!
I'm a bit late to the party but perhaps this info is useful for other people lurking here as well. If you're somewhat serious about chocolate making, there are small-scale wet grinders available starting at around $200 (US) or €150 (EU), check Amazon. They're supposed to be pretty suitable for conching/refining, i.e. making the particle size small enough to be undetectable. For example, I'll be using a Premier 1.5L wet stone grinder for conching in the lab for a thesis assignment, and my predecessor told me it works like a charm.
You can't. You have use a melanger to make real milk chocolate from scratch. Your milk powder will never dissolve, as it is immersed in fat, not water. milk powder is only soluble in water, not fat. You cannot turn dark chocolate into milk chocolate without a refiner.
I have question.. How many hours to put the mold in fredge and after that how many hours or mins. To fredge after filling the chocolate and how many hours to remove from the mold
Is there something special about marble? If I just mix the chocolate in a bowl as it cools will it not for beta 5 crystals? Seems like an easier way to control the temperature than a thin layer spread out on the counter.
Hi there! Thanks for reaching out to us with this interesting question. Condensation on chocolate arrives from the following conditions - a change in temperature or difference in temperature between two items. If for example, the decorations are placed onto the entremets while the entremet is still frozen, the temperature difference will cause condensation. Also if the decoration is on the entremets which are then stored in the freezer and then defrosted, it will occur also. The best way to avoid condensation is to place the decorations once the entremets are defrosted and then keep them in a suitable environment (4°C). Hope this works for you - don't hesitate to get back to us for any further advise!
You heat it up with a hair dryer or heat gun while you wipe with a dry cloth. At the end of the day when you're done, you use hot water with a tiny amount of dish washing soap, then wipe dry.
Hello! Thanks for the question, because for sure precisely managing the right temperature is crucial. Actually, our chef Mathieu gives the answers in that order already in the movie. :-) Concretely that is 45°C for melting the chocolate, 27°C for tempering on the marble top and then 31°C for molding. Hope this works for you? Best regards!
Hello there. Short question, short answer. :-) To have a shiny chocolate, with no fat bloom you need to temper the chocolate. No tempering, no great end result. We teach all about the basic essentials of confectionnery at our chocolate academies. We're happy to assist you by sharing all our knowledge - see www.chocolate-academy.com for a location near you. Best regards!
I think this might be to only video on UA-cam that shows to correct way to temper chocolate. Thank u 🙏
Callebaut couveture chocolate is so easy to work with!! I love every product I have, Mycyro, Semi-sweet chocolate, milk chocolate and white.
Great job. Best regards from Barry Callebaut Western Canada
I've just begun making some chocolate at home and tempering on a marble slab. Your video is very informative, thank you! One question that I can't find the answer to anywhere is how to clean the slab after tempering? Do you use a non toxic cleaner or just water?
Hi Tiffany - good question! It's just hot water. Alternatively you could use a heat gun to warm the marble and then clean with hot water, that would even be more effective. Good luck and best regards!
Estou amando os videos!
Thanks for the info
For another 12 hours to crystallize chocolate should i keep the heat on or off ?
what temperature for milk and white would it be when it's on the marble worktop?
How long will this take me.to learn thank you in advance as I did catering before but tempering chocolate was not part of the course ect
Hello, I have a question about this method. I noticed your using the marble surface, but what happens if with the same chocolate stow your using you heat up the chocolate to 48, you change the temperature to 27 and then turn it back up to 31. While it have the same effect? Or does using the marble add something else?
Hi Ricardo - thanks for your question. The story is more complex then only the temperature - the cooled marble helps to acchieve that, but also the movement which is made on the marble surface also plays an important role. This type of knowledge is content we touch on during the '1.0' courses in our Chocolate Academy centres - feel free to check our planning on chocolate-academy.com for our next dates and availabilities. Best regards!
It's not just about cooling it, but cooling it quickly and in a way that creates nucleation sites for the crystal to form. the marble does both of that. you can't achieve this without the marble or without "seed" (tempered chocolate)
Can you temper 60% chocolate with just sugar added? I mean, I did 60% nibs and 40% refined sugar on a melanger and nothing more. I can't seem to temper it correctly although it hardens without that nice shine.
You can, but it will be much more challenging. The chocolate Callebaut uses for this has extra cocoa butter as well as lecithin. It makes it easier to temper without getting too thick. Your chocolate is likely getting too thick (or what appears to be thick) before it's reached a good temper.
Now I have been asking in all sorts of forums about making smooth milk chocolate without a Melange and to date I haven't got a reply. I need to make milk chocolates that are sugar free (not for vanity but for a serious health reason). I have bought 99% tempered chocolate, cocoa butter pellets, very fine cream powder, sugar replacement and Mycryo. I can never get the cream powder to dissolve enough for a smooth finish, it's always grainy. Would it be possible to achieve the smooth finish without a Melange at all pls ? I have learned to temper with seeding but invested in the Mycryo as well as an alternative. My home made chocolates are snappy but alas not that smooth so not that shiny. Would appreciate any help.. thank you.
You will not get the smooth you are looking for unless you conch or grind the chocolate until the particles can no longer be detected by the tongue!!
However if you are really desperate for smooth, trey powering even finer in a high speed blender, and even adding your chocolate mix to high speed blender, like a vitamix, you can get your chocolate to around 50c in a blender too, then do your usual tempering method after!!
but alas!! Silky smooth, needs to be ground ...
Good luck!!
I'm a bit late to the party but perhaps this info is useful for other people lurking here as well. If you're somewhat serious about chocolate making, there are small-scale wet grinders available starting at around $200 (US) or €150 (EU), check Amazon. They're supposed to be pretty suitable for conching/refining, i.e. making the particle size small enough to be undetectable. For example, I'll be using a Premier 1.5L wet stone grinder for conching in the lab for a thesis assignment, and my predecessor told me it works like a charm.
You can't. You have use a melanger to make real milk chocolate from scratch. Your milk powder will never dissolve, as it is immersed in fat, not water. milk powder is only soluble in water, not fat. You cannot turn dark chocolate into milk chocolate without a refiner.
I have question.. How many hours to put the mold in fredge and after that how many hours or mins. To fredge after filling the chocolate and how many hours to remove from the mold
10-15 minutes depending on the mold and thickness
Is there something special about marble? If I just mix the chocolate in a bowl as it cools will it not for beta 5 crystals? Seems like an easier way to control the temperature than a thin layer spread out on the counter.
How can i avoid condensation on my chocolate decorations when i put them on my entremets?
Hi there! Thanks for reaching out to us with this interesting question. Condensation on chocolate arrives from the following conditions - a change in temperature or difference in temperature between two items. If for example, the decorations are placed onto the entremets while the entremet is still frozen, the temperature difference will cause condensation. Also if the decoration is on the entremets which are then stored in the freezer and then defrosted, it will occur also. The best way to avoid condensation is to place the decorations once the entremets are defrosted and then keep them in a suitable environment (4°C). Hope this works for you - don't hesitate to get back to us for any further advise!
How tf do u clean the table
hot water
You heat it up with a hair dryer or heat gun while you wipe with a dry cloth. At the end of the day when you're done, you use hot water with a tiny amount of dish washing soap, then wipe dry.
My question.
1st.....chocolate melting temperature.?
2nd..... Chocolate tempering temperature.?
3rd..... Chocolate Molding temperature.?
Plz answer.
Hello! Thanks for the question, because for sure precisely managing the right temperature is crucial. Actually, our chef Mathieu gives the answers in that order already in the movie. :-) Concretely that is 45°C for melting the chocolate, 27°C for tempering on the marble top and then 31°C for molding.
Hope this works for you? Best regards!
@@Callebautchocolate thanks
Whoa 12 hrs?! 12 Hrs in constant 31°C ?
no. that information was not delivered correctly. The chocolate needs to go in the fridge for 10 minutes to set. you shouldn't leave it out to set
Why chocolate tempering.?
Hello there. Short question, short answer. :-) To have a shiny chocolate, with no fat bloom you need to temper the chocolate. No tempering, no great end result. We teach all about the basic essentials of confectionnery at our chocolate academies. We're happy to assist you by sharing all our knowledge - see www.chocolate-academy.com for a location near you. Best regards!