How to Temper Chocolate | Georgia's Cakes
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- Опубліковано 9 лют 2025
- Tempering chocolate may be a phrase you've heard, but never really understood what it's about. In order to make any decoration out of chocolate, it has to be tempered. This tutorial is an introduction to chocolate tempering and also shows a few ways how to use the chocolate to make some decorations for desserts or cakes.
Be patient! It can take years to master the art of chocolate (I'm still learning!) But hope you find this video helpful.
Top tip: if you don't have a marble surface, go into a local tiles shop and ask if they have any spare/old samples of marble ;)
Enjoy! x
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I'm so glad to see someone tempering chocolate the way we did in pastry school. We always thought it was the hardest way to temper it, but after doing it for a few weeks every day, it became quite normal. We would take out about 3/4 of the melted chocolate (we had a warming container) and then bring the chocolate down in temp on marble and then add it back in. From that point we could set our warming container for a specific temperature. Everyone tells me I'm doing it the hard way, but it's the easiest for me. Great video!!! It's nice to see someone so professional.
Mini cakes with a chocolate glaze look so delicious! 🍫😍
Georgia you are very talented, creative and generous in sharing your experiences. Thank you so much. Again another great video :)
Awesome 👌🏼👏🏻🤗
Really very well explained .. love you Georgia
Wow, I learn so much from your videos! I love it! I feel like if I was in school 🤓
This is awesome because I just so happen to have a small slab of marble like that! My boyfriend works on homes and it was a leftover piece of the countertop. So cool!
Thank you so much! I love your tutorials 💗
Definitely want to try tempering chocolate now!!
Great video. Thank you for sharing. I really needed this .
The way it was explained to me once: couverture chocolate has two types of fat crystals in it (A and B crystals), only A crystals are going to give you a temper because they crystallize uniformly. B crystals don’t, so you must melt them away and leave only A crystals. The problem is that A crystals melt at only a slightly higher temperature (a few degrees) than B crystals, so you have to melt everything then bring the temperature down so only A crystals form a structure while keeping B crystals melted.
PatisserieBoy got it! Thank you :)
love all your videos it realy helpful . thank u so much
Fabulous thank you 😊⭐️
Thanks for this video. You're amazing!
Awesome demo. Do you work with a lot of the tempered Chocolate for decorating your cakes or is it usually just one or the other? It’s so nice to see such young people take an interest in the Bakery and patisserie line of work. We have only I Bakery in our township and the larger stores have bakeries but they have their products shipped in and have been frozen for who knows how long and shipped from who knows where! I would like to go back to the time when you could order a cake and know that it was going to be made within a couple days of pickup depending on the type, size, style, It does take a bit longer to build a five tier wedding cake vs. a child’s 1/4 sheet birthday cake saying Happy Birthday! It’s the same way with the butchers and buying meat! You have to go to the superstore since the mom & pop butcher was priced out of business. Such a shame!!!
You just keep up the great work!
Thank you for everything!!! You are such a great resource of knowledge. I loved your macarons recipe as well!!!
Ty so much ma'am you give great idea and great Tips. 🙏 👌 👍 💟
Thank you so much! Now I know how to temper chocolate.
Knowing how isn't the same as having the skill to do it.
I know how a lot of things are done.
Chocolate can be tricky to get right.
Hi hello Georgia, thanks for sharing, love watching your tutorials, now I just ask what if I'll add coco butter to a compound chocolate will I be able temper the compound chocolate ? If so how much coco butter should I add if it's 1:1 ratio ? hope to hear from you. Belated happy new yrs, to you....be safe.
So pleasant are your videos ! 😋
thank you so much! this is super useful 👍 thanks for making this video 👍👍👍
Love your tutorial very detailed! Thanks xox
What happened if I over heated or store the chocolate too cold? Will it be able to be tempered ever again?
Another question, after in temper, at what temperature would it melt? (Like the swirls and spheres you have got in the video)
Finally, the leftover that was out of temper, do you still have to start all over again to temper it? Or just warm it up to 27C?
Brilliant!
Hello Georgia! I am loving your videos and wanted to ask you if using my granite countertops would be OK instead of marble? Also, I live In the southeastern part of the US where the weather is extremely humid especially in the summer. How will this affect the temperatures of the chocolate when melting?
I doubt we’ll ever get a reply, but I’ve watched other tutorials in which they said granite was fine.
Where did you get the marble work top please?
I really enjoyed the video. 💓
Can you use office sheet protectors for the chocolate sail? I think you mentioned it in another video
Enjoyed the video❤️ quick question can I use a candy thermometer instead of a infrared one? Are they the same thing? Thanks xx
How long can i store that decors while retaining the shape and shine for later use?
Thank u so much 💘 from across the water Detroit Mamma will give it a try
Dying to try this now!!
Do you have to temper Enjoy Life Dark Chocolate Chips if the only ingredients are unsweetened chocolate and cane sugar? I wanted to make some chocolate Easter eggs.
I don't know that chocolate...it has to be couverture chocolate in order to temper it
Hi, that extra chocolate that you said is out of temper. How do you temper it again to reuse? Tfs.
Yes you need to re-temper it :)
hi..I love your videos!!
Should you do this for drip cakes?
No you don't, tempering is for decoration chocolate to shabs so it's cools fast and not melt.
I had a thought about what you can use for the chocolate that you twisted (the second one you did). Would a toilet paper roll work. You can twist it and place it in the (empty of course) toilet paper roll.
Yes could do! As long as it's on the acetate :)
awesome thank you so much ,
Thanks very much
Awesome video! I was wondering if you could link the infrared thermometer again? That link didn’t work for me and I couldn’t find it under your baking supplies!
Thanks for making these videos!
Thanks for bringing it to my attention - the thermometer is now linked to my Amazon store under Baking Equipment :)
amazing
Is it okay to melt broken tempered chocolate pieces?
Can you please do tutorials on cake pops please
Can you pls tell us the heated, cooled and heated temperatures for white, milk and dark chocolate?
Como técnica para aprenderla está muy bien realizada y es bueno saber hacerlo, pero hay otra alternativa más limpia, más rápida e igual de eficaz, que es usando mycryo, para un uso casero no profesional la veo la mejor opción por limpieza y sencillez. En cualquier caso es un muy bien video y el atemperado te quedó estupendo. 😀👏👏
Podrías explicar un poco más esa técnica?
@@gabriellefrias3211 Mycryo es el nombre comercial de una manteca de cacao en polvo la cual se añade a razón de un 1% y a una temperatura determinada dependiendo del chocolate escogido..( blanco, leche o negro ) pues cada chocolate tiene una temperatura de precristalizacion distinta; entonces se mezcla y cuando llega a la temperatura ideal de uso ( distinta para cada chocolate igualmente) el chocolate ya está atemperado o precristalizado que es lo mismo y listo para usar. Para saber más sobre temperatura de mezcla y temperatura de uso para cada chocolate te recomiendo visites la web de cacao barry alli tienes toda la info detallada del producto. Aquí te dejo un video demostrativo ua-cam.com/video/PIIvMC_xkFQ/v-deo.html
Gracias lo investigare 🙌🏻
It is not a problem to let the decoration to long on the acetate????
Para trabajar con alimentos hay que cubrirse el pelo, bien atado y cubierto con gorra! 👍✋
Molding chocolate shows the weakness of tabliering, its highly inaccurate.
After 20yrs I surrendered and got a small commercial tempering machine, there's no way to compete with the accuracy of the machine.
Your Making me Hungry
i tell my mom but she dosent belive me i can decorate a cake
How to make yummy sugar gum/ sugar paste for flowers
Any alternate for vodka?
I don't drink...
Maybe parchment paper works
Also there are other techniques for tempering. Check out ‘how to cook that’ she has videos on tempering
Thanks
Vinegar
I wish I could taste those cakes of yours.
'That was fun when it went wrong' So true :p I remember having to start from scratch 3 times during an assessment but still some how managed to pass after saying to myself about 20 times "I will temper chocolate today!" :p