Love your videos! After 6 failed attempts I finally decided to watch your videos and found out that I wasn't even tempering my chocolate lol. After getting a slab, a scraper, and double boiler I'm now getting chocolate that snaps and has a fantastic mouth feel! Thanks for doing this video since it helped a newbie like myself figure out what was going wrong :)
Chef Paul, I do admire your work and passion you put everyday to it; I had the chance to visit London for the very first time a few months ago and walking in the city I discovered one of your shops; delicious brownie and truffles, such a great inversion I made! I hope I can come back someday and visit again your shop and learn from you. Have a good day! :D
Glad to find you... all the way from San Antonio, Texas! I bought one of your books on chocolate, but it's nice to see you in action. Thanks for being such a vibrant advocate for fine chocolate creations!
Hi Paul, loved your tutorials, I do have a question thought. Once tempered, how do keep the chocolate tempered while I full my chocolate molds with chocolate, let them set and then fill them to cover with remaining chocolate. I am so new to this, that I know it is going to take me a little while to go through the steps. Thank you
Its proper practice and technique (well explained in the video)... here in local restaurants the guy who cleans the tables does it somewhat like this ..nothing should not drip onto the seated customer and it never does. Its mesmerising to watch.
This is excellent! I came here after seeing your whisky truffles video. Just one question... is it absolutely necessary to temper the chocolate for the truffles to work? Or is the tempering only relevant to the chocolate's visual appearance?
Darren Goldsmith It'll affect the time it takes the chocolate shells and bottom cap to set through, and it won't be as shiny and crisp, but technically you can work without tempering the chocolate
Hi Darren! Tempering really does make a difference to the chocolate - not only does it make for a smoother and glossier coating, it also helps to give it a nice snap when you bite into it and prevents the chocolate from blooming
Great video.. ill give heart for this ❤❤❤ ¹st.. i am newbie in chocolate making & very much confuse for tempering process. ²nd . i am actually thingking what should i use for this method because i dnt have working table.. so watching now i know a pc of granite tiles is possible 😊😊 thank u.. hope to learn lot from ur videos
Tip, seeding works quicker if you put your chocolate in a plastic bowl as it doesnt conduct heat making your chocolate cool down quicker as you stir it. Also keep checking the temperature as it might reach the correct one before all the chocolate has melted. If that happens, just fish out the remaining unmelted chocolate.
Hello Paul, great videos. Thanks a lot... Please one question, while tempering chocolate can we add some cocoa butter to make it more fluid? If yes how much should be please...
Hello. I watched the entire video, thank you . I now know how to temper chocolate. I didn't know it was that hard, pun intended. I'm hoping somebody will answer my question which is, why did we temper it? What use is the tempered chocolate ready for? I'm thinking of dipping some cookies in chocolate, this is why I watch the video. Thank you
I've used the seeding method for temering and found some mixed results. I would like to try the slab. I was wondering what chocolate you enjoy working with best for dark chocolate? I'm located in the US and have access to a good source for obtaining a variety of chocolates. Merry Christmas and, thank you for sharing.
Thank you for this video. I was looking for a video on tempering coco that kept my interest. You need more subs/views. About to binge watch your channel lol
Hello!! love your videos, need to know the amount of cacao in the chocolate you used for tempering, as it looks so liquid, mine is always very thick, follow your instructions but always the same, very thick...at what temperature does the chocolate burn? or became unstable? thank you for your help.
I really want to learn to temper chocolate,so far I've not done well. I think I haven't cooled it enough in the past so thank you. Trying again tonight ..fingers crossed 😘
Hi Paul and great video. After looking at many videos of tempering and being totally confused I came across yours. The granite slab method can be used for home made chocolate that I have grinded in a melanger and consists of cocoa butter? I do this straight after stopping the grinder and raise the temp of chocolate before putting 2/3 on the slab, spreading it as you showed and then put back with the other chocolate and mix to certain temperature, then it is ready for the molds? Advice appreciated.
Hi chef! I'm wondering how you know whether you got the chocolate to the right temperatures without using a thermometer! Especially, how do I know when it's reached 31°C at the end?
I love making chocolates and miss it cuz I haven’t had a kitchen to cook in or bake in a long time and I miss being in the kitchen. I am looking for real good chocolate but decent price and also make liquor chocolates without the liquor spilling out when you add the bottom chocolate?? I used to have to add a ton a dry sugar but didn’t like doing that plus I don’t think it made much of difference on that but it was to sweet. From what I was told. Any pointers?
Working on a smaller slab helps you get more precise, I promise ;) In the shop kitchen we use a huge stainless steel table. Some videos of us tempering on a larger scale coming up in the future!
0:07 My chocolate is freshly homemade, in other words, already in melted and warm status, do I have to solidify and remelt it before start tempering it??
Hi Paul, I've always wanted to be a chocolatier, sadly the only thing holding me back is funds, for courses to learn more than the basics that I already know. I would be forever grateful if you could message me to answer just a couple of questions about the Inbetween questions such as tempered chocolate left over in bowl do I simply add callets and start the process again for next batch or do I have to add it later as already tempered? I prefer seeding method if that helps
HI, can you please tell me what kind of chocolate to use, im looking for compound chocolate but packages i've read says coating, dipping and decorating, is this a correct compound chocolate. or can i use chocolate melts?
Hi love you channel I’ve only just found you but what I have seen so fare is amazing I just have a question after I’ve tempted my chocolate when it starts cooling down how do I keep it warm and if it’s gone to cold do I have to temper it if I warm it up again love you Channel ⛄️❄️💁🏻🏴
Sir i am India, i would like to know what is the self life of chocolate when it is nuts bar, center filled and rice puffs,wafers etc. Pls waiting for reply
How does your chocolate remain so thin even after tempering? My chocolate becomes very thick and it's a pain to work with later on. I thought you need to keep your tempered chocolate below 32 degrees for semi-sweet chocolate? Please help me out Paul. I would subscribe if you reply with an answer. Thank you.
I have granite countertops, can I just temper the chocolate on the clean countertop? Hopefully not spreading it all over the kitchen or floor, hahhha. The bowl method might be easier, I am a beginner.
hey paul.. u r just amazing man... m sure there might be girls just dying to be with you cause you are just a man of chocolates.... :) n m one of them... a die hard fan... take care buddy
all brands as long as its proper chocolate with cocoa butter, not vegetable oil. Just keep in mind that dark, milk and white gets tempered at different temperatures.
paul may i take the liberty to say something, ur backdrop (i.e kitchen wall ) and the outfit from this video are kind of very distracting. I mean to say it's too chaotic all together and it doesn't seem aesthetically pleasing. Paul it's just my personal opinion i don't hate anything abt u or ur work and no doubt u r a man of talents and i appreciate all ur efforts. thank u
"Noisy bowl" 🤗
I adore this man, his incredible talent and his love for chocolate
I watched this so I can make your whiskey truffles recipe. I feel like I stumbled onto the secret magical workshop of a modern day chocolate wizard!
Omg same!!
I absolutely agree with you!!!
💫🌌✨Totally!🌠🌌💫
Me too ha ha 😁
Love your videos! After 6 failed attempts I finally decided to watch your videos and found out that I wasn't even tempering my chocolate lol. After getting a slab, a scraper, and double boiler I'm now getting chocolate that snaps and has a fantastic mouth feel! Thanks for doing this video since it helped a newbie like myself figure out what was going wrong :)
Great video Paul! Stumbled across your store in London today and found out about your channel. Looking forward to seeing more!
I so enjoyed this. It’s less than anyone can understand and more than some videos that just rush through it and don’t have temps right...thank u sir.
Thank you Paul.... Your explanation is clear n very very precise.
Great stuff! Quick question though, what brand of chocolate are you using please?
Chef Paul, I do admire your work and passion you put everyday to it; I had the chance to visit London for the very first time a few months ago and walking in the city I discovered one of your shops; delicious brownie and truffles, such a great inversion I made! I hope I can come back someday and visit again your shop and learn from you. Have a good day! :D
I LOVE your kitchen!!
Glad to find you... all the way from San Antonio, Texas! I bought one of your books on chocolate, but it's nice to see you in action. Thanks for being such a vibrant advocate for fine chocolate creations!
Hi Paul, loved your tutorials, I do have a question thought. Once tempered, how do keep the chocolate tempered while I full my chocolate molds with chocolate, let them set and then fill them to cover with remaining chocolate. I am so new to this, that I know it is going to take me a little while to go through the steps. Thank you
Hey! I’m struggling with this, did you find any techniques you could share with me?
It's amazing how you can work on such a small slab. I always mess up the whole table when I temper.
Practice
Its proper practice and technique (well explained in the video)... here in local restaurants the guy who cleans the tables does it somewhat like this ..nothing should not drip onto the seated customer and it never does. Its mesmerising to watch.
This is excellent! I came here after seeing your whisky truffles video. Just one question... is it absolutely necessary to temper the chocolate for the truffles to work? Or is the tempering only relevant to the chocolate's visual appearance?
Darren Goldsmith It'll affect the time it takes the chocolate shells and bottom cap to set through, and it won't be as shiny and crisp, but technically you can work without tempering the chocolate
Hi Darren! Tempering really does make a difference to the chocolate - not only does it make for a smoother and glossier coating, it also helps to give it a nice snap when you bite into it and prevents the chocolate from blooming
Yes, absolutely! Tempering allows the chocolate to hold onto the truffle and give a smooth and even coating
Very nice demonstration- thank you.
Love your humor☺ and I am learning a lot ! all about chocolate 😋 👍🧑🍳
Great video.. ill give heart for this ❤❤❤ ¹st.. i am newbie in chocolate making & very much confuse for tempering process. ²nd . i am actually thingking what should i use for this method because i dnt have working table.. so watching now i know a pc of granite tiles is possible 😊😊 thank u.. hope to learn lot from ur videos
Tip, seeding works quicker if you put your chocolate in a plastic bowl as it doesnt conduct heat making your chocolate cool down quicker as you stir it. Also keep checking the temperature as it might reach the correct one before all the chocolate has melted. If that happens, just fish out the remaining unmelted chocolate.
In this case, couldn't you just add the unmelted chocolate bit by bit?
In this way you have chocolate with plasic
Hi sir I do watch all ur videos...its very inspirational...plz do tell which chocolate you are using? Chocolate or chocolate compound?
Great video. Nice to see someone that's as messy as I am when tabling/slabbing chocolate. :) Good job!
Hello Paul, great videos. Thanks a lot...
Please one question, while tempering chocolate can we add some cocoa butter to make it more fluid? If yes how much should be please...
Hello. I watched the entire video, thank you . I now know how to temper chocolate. I didn't know it was that hard, pun intended. I'm hoping somebody will answer my question which is, why did we temper it? What use is the tempered chocolate ready for? I'm thinking of dipping some cookies in chocolate, this is why I watch the video. Thank you
Liking the video and liking the little vest with the rose 🙂
I've used the seeding method for temering and found some mixed results. I would like to try the slab. I was wondering what chocolate you enjoy working with best for dark chocolate? I'm located in the US and have access to a good source for obtaining a variety of chocolates. Merry Christmas and, thank you for sharing.
Valerie Black Cats Rule Callebaut couverture is best in my opinion to temper and use
Thank you for this video. I was looking for a video on tempering coco that kept my interest. You need more subs/views. About to binge watch your channel lol
Great video & helpful instruction, thank you!
Hello!! love your videos, need to know the amount of cacao in the chocolate you used for tempering, as it looks so liquid, mine is always very thick, follow your instructions but always the same, very thick...at what temperature does the chocolate burn? or became unstable? thank you for your help.
Hi Paul great video I was just wondering if instead of using a wallpaper scraper could I use a bench scraper?
Thank you Sir just need to know if after tempering chocolate we dont get success what shoud we do go again or should do something else.
Great video! But why can't you just heat the chocolate til it melts and then cool it slowly down to 27 deg.C?
U are the man...I would love to take lessons.
It did end on the floor! Ye git!
I really want to learn to temper chocolate,so far I've not done well. I think I haven't cooled it enough in the past so thank you. Trying again tonight ..fingers crossed 😘
Hi Paul and great video. After looking at many videos of tempering and being totally confused I came across yours. The granite slab method can be used for home made chocolate that I have grinded in a melanger and consists of cocoa butter? I do this straight after stopping the grinder and raise the temp of chocolate before putting 2/3 on the slab, spreading it as you showed and then put back with the other chocolate and mix to certain temperature, then it is ready for the molds? Advice appreciated.
That mustache is a thing of beauty
Hi chef! I'm wondering how you know whether you got the chocolate to the right temperatures without using a thermometer! Especially, how do I know when it's reached 31°C at the end?
Awesome vdo.
I love making chocolates and miss it cuz I haven’t had a kitchen to cook in or bake in a long time and I miss being in the kitchen. I am looking for real good chocolate but decent price and also make liquor chocolates without the liquor spilling out when you add the bottom chocolate?? I used to have to add a ton a dry sugar but didn’t like doing that plus I don’t think it made much of difference on that but it was to sweet. From what I was told. Any pointers?
Do you have to temper white chocolate as well?
Loved the video, nicely done!
(I admit, I found myself wanting to get a far bigger granite slab as the chocolate got close to the edges.)
Working on a smaller slab helps you get more precise, I promise ;) In the shop kitchen we use a huge stainless steel table. Some videos of us tempering on a larger scale coming up in the future!
Great video!
Great explanation! No more vids?
and he said none will go on the floor
great video
Did you show us 2 methods of tempering or just one?
the scaping and adding the chocolate chips into the melted chocolate??
I like your style, the guide is very nice also.
From another ginger bearded man :D.
0:07 My chocolate is freshly homemade, in other words, already in melted and warm status, do I have to solidify and remelt it before start tempering it??
Can i add little bit of coconut Oil or corn oil for more liquefied? or not
You explain it very well, but holy shit tempering chocolate is way more tricky than I ever knew
Hi Paul, I've always wanted to be a chocolatier, sadly the only thing holding me back is funds, for courses to learn more than the basics that I already know. I would be forever grateful if you could message me to answer just a couple of questions about the Inbetween questions such as tempered chocolate left over in bowl do I simply add callets and start the process again for next batch or do I have to add it later as already tempered? I prefer seeding method if that helps
Hi from Brasil! So amazing all the videos here! Why he stopped creating more videos ?
I don't know for sure but he's on TV here in the UK a lot so I'm guessing he's too busy.
Good video. Was really informative.
How do you make milk chocolate well? I like milk chocolate better than dark.
very nice video choko made wel
HI, can you please tell me what kind of chocolate to use, im looking for compound chocolate but packages i've read says coating, dipping and decorating, is this a correct compound chocolate. or can i use chocolate melts?
you cant temper compound. use couveture chocolate
Hi love you channel I’ve only just found you but what I have seen so fare is amazing I just have a question after I’ve tempted my chocolate when it starts cooling down how do I keep it warm and if it’s gone to cold do I have to temper it if I warm it up again love you Channel ⛄️❄️💁🏻🏴
put it over the bain marie again for a few seconds I think would be sufficient to keep it warm but I could be wrong
Do you know how to make Matcha chocolate? Because I would love to know how.
Sir i am India, i would like to know what is the self life of chocolate when it is nuts bar, center filled and rice puffs,wafers etc. Pls waiting for reply
Pls what kind of chocolate can we use to make , chocolate bars with liquor ?
What size , dimensions would you recommend for a granite slab ?
How does your chocolate remain so thin even after tempering? My chocolate becomes very thick and it's a pain to work with later on. I thought you need to keep your tempered chocolate below 32 degrees for semi-sweet chocolate? Please help me out Paul. I would subscribe if you reply with an answer. Thank you.
Can you use any chocolate to do this
I have granite countertops, can I just temper the chocolate on the clean countertop? Hopefully not spreading it all over the kitchen or floor, hahhha. The bowl method might be easier, I am a beginner.
I am beginner too.. ur lucky u have granite counter top .. 😊😊 me, after seeing this video i have to buy granite slab.. 😊😊
hey paul.. u r just amazing man... m sure there might be girls just dying to be with you cause you are just a man of chocolates.... :) n m one of them... a die hard fan... take care buddy
If you don't use all of that chocolate the first time around do you have to re-temper it once it solidifies again?
Yes, whenever the chocolate re-sets it will need melting down and tempering again!
Paul, i subscribed to ur channel!!!
Can you temper supermarket bars of chocolate Tia
Can this be used as a ganche filling?
Excellent way....
What would be the average room temperature when you tempered your chocolate for us!?
Thank you so much
3:25 seeding method
i just found your channel please more video :)))
Does chocolate compound need tempering?
What type of chocolate brand do I use for tempering?
all brands as long as its proper chocolate with cocoa butter, not vegetable oil. Just keep in mind that dark, milk and white gets tempered at different temperatures.
You check to see if it’s tempered with the knife... If it isn’t then you eat it and start over presumably?
anyone knows the size of his granite slab, I'm trying to figure out the measurements for mine. I need something small that I can store easily
Exelente
My chocolate hero
Excuse me how I can temper cocoa butter for colour mould?
0:55 Can I just use my metal baking tray! Do I have to buy a granite slab?
I don't know what I am doing wrong in seeding method. My chocolate just doesn't set (in permanent liquid state)! Help please!
Why don't you fill a freezer bag with ice and dip in and out in between mixing?
I like your whiskey chocolate! Your so nice Paul !
Wait is it 2/3 seed that you add or 1/3?
You add 1/3 seed to 2/3 melted..
Noisy bowl.... Will put it to the side 😂
"Noisy bowl" 😂
Love it but,without wesky
Lots more recipes ??? I must have missed something, I only see a few
Please upload more videos
At this point I only use chocolate chips because I need my recipes on point everytime
YOU PROMISED "LOADS MORE!!" THERE'S NO MORE TO BE SEEEEEEEEEN
Noisy bowl!! 🤣🤣
Why is important to temer the chocolate?
u r so handsome.. 😍
But soy boy haha
THANK YOU X
1. Heat in the microwave to 45 degrees
2. Mix with chocolate until 27
3. Warm up a little to 32
I'm right
add more videos :)
why is my chocolate kinda grainy?
He didn’t explain that there’s different temperatures for different types of chocolate . Eg dark, milk and white
He heavily implied it when he mentioned the specific temperature he was setting was for dark chocolate
i come because claire didn't want to temper the chocolate
paul may i take the liberty to say something, ur backdrop (i.e kitchen wall ) and the outfit from this video are kind of very distracting. I mean to say it's too chaotic all together and it doesn't seem aesthetically pleasing.
Paul it's just my personal opinion i don't hate anything abt u or ur work and no doubt u r a man of talents and i appreciate all ur efforts.
thank u
Please teach me to temper my girlfriend because she's got a lot of it