Chocolate Tempering | How to & Tutorial | Cupcake Jemma
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- Опубліковано 6 лют 2025
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If you've always wanted to know how to temper chocolate like a pro and get that perfect snap when it breaks - Sally is here to teach you just how to do it at home! It may seem a little intimidating at first, but have a little faith (and a lot of chocolate) because it's actually a lot easier than you might think!
Grab a pen, paper and your favourite chocolate bar, because class is in session!
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Been waiting for a chocolate masterclass for YEARS!! Thanks Sally, Michel and team for this Christmas gift! 🥳💖
Thank you, for the best chocolate tempering tutorial. 😊I know milk and white chocolate are tempered at different temperatures, I look forward to seeing you temper those also.
Excited to see this as i need to learn..love making candy and baking!! Thank you!!
Yes Sam!! More camera hand action please!
Up to 45-50, down to 31….got it! 👏 thank you Sally and the team. You’re all amazing xx
A great video. I have always wanted to try tempering chocolate.
Love that there's more focus on what's being done in the bowl, rather than just filming Sally in general (although I do love her) it was always a big frustration of mine when you couldn't see what was actually happening.
That's just what i needed! My chocolate always turned gray, now i'm a little more confident to try again and get it right. Thank you Sally!
Chocolate Alchemy in it's beauty!
Thank you Sally for this tutorial!
I have been putting off making chocolates I want to gift for Christmas because I didn't feel like tempering, so I take this as a sign :D
That is one nicely tempered chocolate bar with the perfect snap!👌 I love how you always explain everything in your videos without overcomplicating thing. I was always scared of tempering chocolate but it will be definitely following your guide from now on!😊Also thank you for the tip for cleaning chocolate moulds I was always struggling to get them proper clean. You guys are the best! Thank you for creating and sharing your amazing contents!💖 and Merry Christmas to you all!🎄
Thanks so much! 😊 I'm glad yo found the video informative - Sally is truly the best teacher!!
@CupcakeJemma Yes she definitely is 😁💖
Thank you so much !! Gonna let my daughter make some chocolate treats over the weekend add them to a gift bag shes gonna hand them out on Tuesday to her Teachers and family friends ✨💃🏻💕💕✨
That sounds wonderful!
Did you read my mind? I was planning on making your yule log and then wanted to add some chocolate shards to it!
Haha we absolutely did read your mind, yes!
@@CupcakeJemma It turned out amazing btw! So good I made it twice! Proper Christmas show stopper!
Been looking forward to this video 🥰🥰
Another great video with Sally. Merry Christmas to you all. Can't wait to see what content you bring into 2025 🎄❤️ x
Thank you! 🩷
Happy holidays to you, yours including sally, Dane and staff 🎄🎄☃🎁
Same to you!
Thank you so much for this tempering lesson. Please do more chocolate videos!!!!!
Thanks Sally ❤ and team. Will the same temperature work for milk chocolate and white chocolate?
Thanks Sally will definitely try this.😊
My dream come true now 😍
Great video, thank you!! Question: What percent dark chocolate is that? And, more importantly, are the temperatures you are using (45 - 50, and 31 degrees) tied to the percentage? Or can I use those temps for other dark chocolates? Thanks!!! You are amazing! 😍❤
Loved this video ❤❤❤
So glad!
I’ve only seen a sauce pot that the bowl sits in snug so there wouldn’t be a problem of steam/water getting into the chocolate. A frying pan seems wrong to me. I do love the spoon test idea 👍🏻
Very perfectly explained thanks a lot❤❤can we do this with milk chocolate??
Yes
Omg 2025 chocolate+ baking videos.... YES PLEASE!!!!!!!
🫡
During the cooling down phase, do u need to add choc chips? Or can u just stir it until it cools to the correct temp?
sally looks stunning!
I LOVED this ! Who knew?! Probably a great many...but not this gal...AND I'm excited
try...What fun... Thank you so much... What kind of chocolate did you use...or do you
suggest.. I'm in the states so pls give me names....pls! Cheers :)
You are so welcome! I love this so much! We always use Callebaut chocolate. In the states Valrhona is great brand to try!
Like a pro. Great video very informative
Perfect thank you!! ❤❤
You're welcome 😊
Please do white chocolate next ❤
Great video! I’ll give another try to temper chocolate. What would be the temperatures when tempering white chocolate please? I usually use Callebaut W2.
Perfect 👌🏻
I clicked on the video & thought, "If it's Sally I'll watch it." Lucky me!
This might be a theme for the gorgeous Sally to make one of her mindfulness videos about ❤
That's a great idea!
I have a question: Do you need to retemper left over chocolate or can you just remelt and use? Thank you Sally!
Every time chocolate is melted it needs to be tempered again unfortunately.
What Simon said!
but are the temperatures the same if i wanted to temper white/milk chocolate?
It didn’t work for me😢
Could this be a thing I did wrong, after I added the cool chocolate to get it to 31c it got to 33c and I didn’t have any more cool chocolate so mixed it till it hit 31c???
Can you elaborate please on what didn't work for you and what type of chocolate you were using? I'm a chocolatier. 31°C is generally the ideal target working temperature for dark chocolate, and while you *might* be okay by not exceeding 33°C, you were dangerously close to not having enough of the Form V cocoa butter crystals you'd need to have your chocolate in temper. (At around 33-35°C, the necessary Form V cocoa butter crystals melt, which means you would need to temper all over again.) Having extra tempered chocolate for seeding could help.
Other things to keep in mind: try to measure temperature from the inside middle of your chocolate (below the surface and not touching the bottom of your bowl), and wait a few seconds for the temperature reading to stabilize. However, it can be helpful to be aware of the temperature at the bottom of the bowl, which was closest to your heat source. It can okay if just the very inside bottom of the bowl is around 33-35°C as long as the rest of your chocolate above it is cooler; once you thoroughly mix the chocolate together and let temperatures stabilize after a minute or two, you should be fine if the uniform temperature is 31° or 32° C.
Remember also that time and agitation (i.e., constant mixing, as Sally shows) are important in the formation of Form V cocoa butter crystals. If you find that your chocolate isn't in temper after hitting 31° C when testing it or using it, mix it for at least a couple minutes longer before testing it. While you wait the 3-5 minutes for your test chocolate to set, the chocolate in your bowl is also crystallizing further, so taking the time to test provides that extra benefit.
Hoping this helps! All the best to you with your chocolate tempering journey!
@ thank you so much for the help will try all these tips next time, I was using milk baking chocolate and I put the whole bar chopped into the bowl leaving one row of 4/5 squares for the cooling part I mixed throughout and also used the thermometer in the middle of the chocolate but not touching the bowl melted till it reached 45c and took it of the heat and put in 3 squares and it was at 38c so added the rest till it reached 33c didn’t have anymore left so stirred till it cooled to 31c and did the spoon check which after 3 min was still wet so I failed, Thanxs anyway 🫶😭😂
@haniyabukhari9805 You did well and didn't totally fail! 😃 First, good choice with using baking chocolate; that or couverture chocolate are best for tempering due to higher cocoa butter content and lack of stabilizers such as what you find in chocolate chips.
Try to have at least 30% the mass of the portion you melt for seeding and up to 40%. Don't add more than about 30% right away so that you don't have too much unmelted seed chocolate. It looks like you set aside too little of your chocolate, so reserving an extra row or at least another square or two is an easy fix. Notice how Sally started with 300 g and reserved 100 g for seeding but didn't put that entire 100 g in at once. For me, I need to heat my dark chocolate to 50°C (122°F), and I've noticed that at this warmer temperature, I can put the entire amount of seed chocolate in and still need a few extra grams.
Another small detail: white and milk chocolate usually takes an extra couple minutes to set. You said you were using milk chocolate and you waited only three minutes for your spoon test. To be fair, Sally didn't emphasize this in her video as she was focusing on dark chocolate, so it's possible that your chocolate was sufficiently in temper but you were unaware of it if you didn't wait at least five minutes.
Sally did mention the temperature of the room. I personally try to aim for 20-22° C (68-72° F) in your kitchen and low humidity. (The latter can be hard to maintain if you use a bain-marie for heating your chocolate.) Warmer room temps mean your chocolate will take longer to set and vice-versa. This applies to your test chocolate and also to working with your tempered chocolate. You might notice that the warmer your kitchen is above maybe 24° or 25° C, your chocolate takes longer to set or to become tempered. This isn't necessarily a bad thing and can be based on personal preference and how you're working with your chocolate, so I can't necessarily recommend my ideal room temp because it varies slightly. Do note that you'll especially have difficulty with tempering your chocolate if your room is about 26° C or warmer.
One more thing for now. Depending on how you're using your chocolate, you might find that cooling your milk chocolate to 27°C (28 for dark) while stirring then gently warming to 30-31°C results in the best temper. This isn't necessary for all applications, which is probably why it wasn't recommended in this video for the sake of simplicity. Quick science: cooling down to 27-28°C accelerates the formation of the Form V cocoa butter crystals, which you need, but also allows the formation of Form IV crystals, which you don't want. Warming back to at least 30°C ensures only the Form IV crystals melt away. For my purposes (creating thin bonbon shells and ensuring my colored cocoa butter artwork adheres to my chocolate), this added cooling step is generally a must for me. Again, based on my application, I might not do the cooling step. Don't worry about this step for now.
I've said plenty; let me know if there's anything more I can do to help!
How would the temperatures differ if you're tempering milk or white chocolate?
What about milk and white chocolate?Are the temperatures and technique any different?
Do u need a marble slab??
Nope that was only for the professional chocolate guy's method
Does anyone have any tips for temperatures for tempering vegan chocolate?
Sallyyyyyyyyyy. Very nice. Season's Greetings.
I cannot listen to her. So sorry, but you talk so fast, I can't keep up. Plus I have a hearing loss so CC can't keep up either, LOL
Sorry to hear that! We'll work on slowing it down in future! You can actually alter the speed of the video on UA-cam - in the bottom right of the video theres a cog icon, it'll give an option for playback speed, if you drop it down to 0.5x it'll be a bit slower - I hope this helps!