You guys are awesome! I'm new to working with real chocolate and your video was chock full of solid information and tips. Thanks so much & keep up the great work.
Hello Ladies! I've been tempering on and off for about two years and I struggled with consistency. I just tried your method with the block as seed and I also worked on my patience lol. It worked! I'm molding HC bombs with the BMB mold and I have a lot less streaks!!! Its not perfect but I live in a dry hot climate so my focus now is controlling the ambient temperature that I'm working in. I don't know if you check comments but do you have any recommendations for what temperatures molds should set at and times? (approximately ) BMB says to put in the fridge for 11 minutes. And that works but I still get some cloudiness/swirls so I don't know if its due to cooling too fast or my tempering?. Thank you!!! You folks are the best!
Since the bombs are typically made with compound chocolate, the quick set-up in the fridge isn't an issue. However we do know that when we temper couverture chocolate, the chocolate likes to "do it's thing," so to speak, at room temp! So we would just let them set up at room temp instead to make sure your temper doesn't go wonky. It'll take a little longer but a cocoa bomb with couverture chocolate is WELL worth it, yum!!!
Thank you for this video! The chocolate experts in my life tempered on a granite slab so it’s always been super intimidating to me. Your video taught me it’s not complicated or difficult & I’m not afraid to try it now. Also you’re 100% right about chocolate absorbing scents etc. my mom put a block of Peter’s chocolate in her laundry room once. I was the 1st to taste it …it tasted like her dryer sheets. So gross! it had to be thrown away 😢 I guess it was a good thing I tasted it before she made anything with it.
What if I don't have any seed chocolate? Seed chocolate is already tempered chocolate? I am making bean to bar chocolate so no tempered chocolate at all.
I will clarify my question. If I am tempering chocolate that is just out of the melanger or has set a few days, and I don't have any seed, do I still melt only 2/3 at a time then add the remaining chocolate?
I buy almost all of my chocolate from Orson Gygi, almost all except chocolate sticks for pain au chocolat because you don't sell them. Tempering is a great topic and I was hoping to learn the proper way. Sadly I just couldn't stand it anymore after a couple of minutes. Your two presenters are super annoying to listen to, and I would go crazy to hear them pronouncing "covertchure" one more time. If only you would get them to learn to pronounce it properly. Oh well...
This was a game changer for me!! Thank you so much for all the tips here.
You guys are awesome! I'm new to working with real chocolate and your video was chock full of solid information and tips. Thanks so much & keep up the great work.
Hello Ladies! I've been tempering on and off for about two years and I struggled with consistency. I just tried your method with the block as seed and I also worked on my patience lol. It worked! I'm molding HC bombs with the BMB mold and I have a lot less streaks!!! Its not perfect but I live in a dry hot climate so my focus now is controlling the ambient temperature that I'm working in. I don't know if you check comments but do you have any recommendations for what temperatures molds should set at and times? (approximately ) BMB says to put in the fridge for 11 minutes. And that works but I still get some cloudiness/swirls so I don't know if its due to cooling too fast or my tempering?. Thank you!!! You folks are the best!
Since the bombs are typically made with compound chocolate, the quick set-up in the fridge isn't an issue. However we do know that when we temper couverture chocolate, the chocolate likes to "do it's thing," so to speak, at room temp! So we would just let them set up at room temp instead to make sure your temper doesn't go wonky. It'll take a little longer but a cocoa bomb with couverture chocolate is WELL worth it, yum!!!
@@orsongygi thank you! That is very helpful I’m going to try that. Yes I’m crazy tempering chocolate for bombs but they are heavenly!
Thank you for this video! The chocolate experts in my life tempered on a granite slab so it’s always been super intimidating to me. Your video taught me it’s not complicated or difficult & I’m not afraid to try it now. Also you’re 100% right about chocolate absorbing scents etc. my mom put a block of Peter’s chocolate in her laundry room once. I was the 1st to taste it …it tasted like her dryer sheets. So gross! it had to be thrown away 😢 I guess it was a good thing I tasted it before she made anything with it.
What if I don't have any seed chocolate? Seed chocolate is already tempered chocolate? I am making bean to bar chocolate so no tempered chocolate at all.
I will clarify my question. If I am tempering chocolate that is just out of the melanger or has set a few days, and I don't have any seed, do I still melt only 2/3 at a time then add the remaining chocolate?
I buy almost all of my chocolate from Orson Gygi, almost all except chocolate sticks for pain au chocolat because you don't sell them.
Tempering is a great topic and I was hoping to learn the proper way. Sadly I just couldn't stand it anymore after a couple of minutes. Your two presenters are super annoying to listen to, and I would go crazy to hear them pronouncing "covertchure" one more time. If only you would get them to learn to pronounce it properly. Oh well...