Melting chocolate: How to melt and temper chocolate
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- Опубліковано 2 сер 2024
- www.howdini.com/howdini-video-...
Melting chocolate: How to melt and temper chocolate
If you want to make chocolate candies, you need to know how to properly melt and temper the chocolate. Here, the world-renowned chocolate maker Jacques Torres shows how to melt and temper chocolate.
Tempering chocolate is the key for making chocolate candies. When you properly temper chocolate, when cooled, it will have a shine and will have a slight snap when broken. Also, when you temper chocolate properly it will shrink away from the surface of chocolate candy molds, which aids in easy removal.
How to melt chocolate (Double boiler method)
1. Place a saucepan half-filled with water over medium heat and cover with a heatproof mixing bowl large enough to snugly rest on the rim of the saucepan. Bring water to a simmer.
2. Chop a block or bar of chocolate into small pieces.
3. Place about two-thirds of the chopped chocolate into the bowl.
4. Use a rubber spatula to stir occasionally until the chocolate reaches about 100°F. Make sure that the water in the pan does not boil or you may burn the chocolate.
5. Carefully remove the bowl from the pan. Stir in the remaining chocolate.
How to melt chocolate (Microwave method)
1. If you would rather use a microwave to melt the chocolate, chop the chocolate into small pieces, place into a glass bowl and heat for 15 seconds and stir. Continue to heat for 15 seconds and stir until melted. Make sure the chocolate does not smoke, as this will ruin the chocolate.
How to temper chocolate
1. As the chocolate cools to a temperature of about 83°F-84°F, you will see the chocolate start to crystallize (harden) around the outside edge of the bowl. Use the rubber spatula to stir the crystallized chocolate into the melted chocolate. If the chocolate is tempered, a knife tip dipped into tempered chocolate will set with a nice shine after 60 seconds in the refrigerator.
Using tempered chocolate
1. Being careful not to overheat it, place the bowl of tempered chocolate over simmering water until the chocolate reaches the ideal working temperature of 88°F-90°F. - Навчання та стиль
So glad that this worked for you. Thanks for watching and taking the time to comment! ;)
I trust this man instinctively because he has a french accent.
I love this chef. Wish they could feature him doing a few simple pastries.
Zid he cut himzelf making zee chocolate? I saw Zee band aid.
His accent can melt chocolate!!!
He does have a wonderful accent :)
Deadd
i want this man to read me a bedtime story every night for the rest of my life
Lol
I swearrr
Oh, so sorry that this came a bit lat for you. Hope it all works out in the end. Thanks for watching! :)
Don't forget to check out the description for step-by-step instructions.
+Howdini I live in a country where there is no cooking chocolate. So can I use regular Hershey/Cadbury/Lindt candy bar (dark chocolate)?
Ggt
finally someone who confirms my way of thought (keep all the chocolate at 32 celsius by mixing it and taking already formed bad crystals from the edges of the bowl in order to have the good type V crystals only before it thickens). I read some instructions of putting 2/3 on a marble plate first, but just using a bowl is enough.
So glad to hear that you have been inspired to create in the kitchen! ;)
Glad you like it! ;)
Gorgeous Accent, perfect clear advice I'm going to give it a go
You know this is legit because of the French accent
*ze French accent
@@Grayfoxhound ze fquendhczch aczcsent
Thanks for watching and taking the time to comment! :)
OMG NAILED IT SEASON 3???
Made use of this for some chocolate dipped strawberries and I can confirm the microwave method of 15 seconds-stir-repeat works quite well, and if you find it starting to harden again after you've 'tempered' the chocolate putting it in for another 15 seconds will bring it right back to the right consistency. Seems to work best with smaller pieces of chocolate broken up in the bowl, much easier to stir it as such.
So for you doubtful individuals it does appear that french chefs on the internet can be trusted, hahaha.
it looks very yummy 😋
this is really wonderful video sir......it has helped me a lot and cleared many doubts
thank you sir
hope u to see some more chocolate videos
Thank you!!! 🍫
Thank you!! I always burned my chocolate, or it was sticky and it don't wanna come out. So thank you for this video!
Or, after buying the chocolate from the store, simply leave it in the car for a while. Walla! Works every time.
ha I love your accent! When you said temperature i could tell you said it in french. Great video!
This video helped out a ton! THANK you!! :D
thanks
Thank you for watching! :)
Chef! Thank you so so much! I loved your video!
Glad you loved it! Did you try it?
thank you very much...was very helpful!! I made a cake for my mom and she loved!!^^
sirrrr u r reallly awesome!!!!! because of u i made many things..1 thnaks sir!!!!
It worked for me !!! Thanks
i just did what he said and i'm eating melted chocolate right now SO GOOD!!!!
Thanks for watching and hope you give it a try! ;)
It is not really about the kind of chocolate. Block chocolate was used here. It is ALL about the temperature. DO NOT overheat Do not let it get over 100 degrees.
this video is so good....
Truly the best chefs frome from Fance!
Jacques Torres is a chocolate god.
thanks for this video :)
This video is very helpful and your accent is a plus ;)
awesome thanks!!! I needed this!
Thanks for watching! :)
he's great! he gave good advice!
NAILED IT YES JAQ
Thanks for watching! ;)
This is great
thanks the microwave tip was very helpful!
Thanks! :)
Nailed It!
Omg your from that show nailed it
Omg i did it on my 1st try, MICROWAVE MAGIC!
That is awesome! :)
@gift1285
THANK YOU for your awesome response to that do-do head! I was thinking the very same thing. : )
Oh, come on now...you CAN do it! But you did make us chuckle! :)
@awsomeamerican12 it is better to work with a bandage on than an open wound.
wow! could you give us a recipe link of how to make chocolate? thanks a lot for sharing your knowledge.
Wow, great video. No wonder mines burnt!
KISSESS I LOVE you this helps a lot!!!!
I love how he says everything.
Important Fact...Thanks
Love your accent and a good looking one.opppsss!
looks good :P
A Question I tempered a batch It turned out awesome but setting at room temperature it gets a dryer and no longer smooth. I have a wet grinder I melt cocoa butter powdered cocoa add organic Sugar it's very good but I have to keep it refrigerated or it loses its smooth consistency.
very helpfull it worked thank u :)
hey this is the guy on the baking show nailed it
Does any special kind of chocolate only be used for melting or any one can be melted for dipping purpose?
Hi. May i ask? If we melt the chocolate and mix with creame cheese, will it temper together?
Would you be eating these decorations?
Ahhh Yes! So much more decadent! ;)
Hope you do give this a whirl and let us know how it turn out! ;)
mmmm.........so yummy!!! I wish i was on that video and ate the melted
chocolate
No, I think you are fine. You are not Boiling the chocolate just tempering it so it will solidify pretty quickly.
.."anything you do from lollipops to bon bons"....😍😍😍😍😁😁😁😁
it's a wonderful chocolate
You don't have to have one but you will have to "babysit" the melting process and don't overheat it. Good luck! :)
hi, i would liek to make chocolate decorations. What kind of chocolate do i need to buy in order to make a great chocolate decor (60% cocoa or semi sweet...etc.) and what brand is the best to use? Thank you
may i know your room temperature? in indonesia our room is 30C rather hard to do temper
@TheRealTaco87 meee tooo ahhh that looks soo delicious
This video was awesome. I thought i was going to have to melt the chocolate on the stove. The microwave idea is genius. I just finished making teenage mutant ninja turtle chocolate lollipops.
After you temper, do you need to maintain the chocolate at 90 degrees?
I just wanted to know one thing. Can i use any chocolate or do i have to use specific kind of if i want to tember. The one i used was for cake topping and covering. I followed your technique but it was still doft after taking it out of the mould. Started melting soon i touched it. .(Sticky)
Can we put the chocolate I an ice bowl to cool it down and for the thermometer,do I use a candy thermometer?
i just get a old cpu coler and if you don't know wat that is its just a metal thing that absorbs heat and than lets it go but if you put aluminium foil around it so it can't go any were and than i put chocolat on top and put it next to the exhsust of my laptop and play a game or something so my laptop gets hot :D
The french accent is so damn charming. My goodness. xD
I' ve melted chocolate many times before, I didn't know that it is so complicated though, I'm gonna be anxious next time...
imagine this with milka chocolate , the warm melteted chocolate above a vanilla ice cream :))
We totally know what you mean! ;)
what type of chocolate is best for melting?
oh my gosh....!! i'm craving!! and guess what?? my saliva went out of my mouth, and thank you for making my keyboard yucky.... now what i'm gonna do is clean my yucky keyboard.. and now my hands is also wet.... (XP)
mmmmmm....... yummy
HELP!!!
I have a 2 cup tempered glass measuring cup full of chunks of white chocolate, and milk chocolate, and dark chocolate candy bars and some nestle chocolate chips as well. I am thinking of putting it all in the oven together to melt it evenly before stirring it all together very well and pouring it into a pan to make thin bars of whatever it makes. Questions: #1. Is this a bad idea? #2. Is it safe to put the tempered glass measuring cup in the oven? #3. How hot should I make the oven and for how long should I heat the chocolate? #4. What kind of non-stick spray should I spray on the pan I am pouring the chocolate into. It is a “non-stick” “copper coated” pan, but I know from experience they are not really non-stick. That is a lie they tell to sell them.
By the way, I have no desire to temper the chocolate.
do you have to temper melted chocolate for eclairs?
i am in australia and was wondering if its possible to melt cadbury chocolate???
What chocolate to use ?
he should make his own youtube channel i would toootally subscribe
how to melt chocolate...the french accent edition
I made homemade chocolate, and I'm not sure how to temper it, as it is never hardening. I already tryed to temper it placing the bowl in top of icy water, but it is not working, as it is completely runny at room temperature, and if I place it in the freezer it hardens, but at the moment I touch it it melts back.
If its runny and not hardening it may be that you are inadvertently letting water/steam come in contact with the chocolate while melting which will cause it to seize, ruining it (pretty much).
So, in a nutshell, you melt chocolate at 100° f, wait for it to crystalize at the sides and stir it into the core, then let it cool down to about 80° then its ready to use?
....OK!
aww chocalate yumm it freaking made me starving
Tomp-pey-ha-tchew. LOL.
do u know what is the secret of choc. sauce that doesn't over set, even put in the fridge ..? probably like hershey choc.sauce..
Add coconut oil(melted) when melting ze Chocolate
how about the spreading part? what does it do to the chocolate? how do you do it anyway... the spreading I mean.
3 words:
I LOVE CHOCOLATE