How To Temper Chocolate In The Mol D'art Chocolate Melting Machine
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- Опубліковано 23 кві 2017
- How To Temper Chocolate In The Mol D'art Chocolate Melting Machine
Hoe Chocolade In De Mol D'Art Chocoladesmelte Machine Tempereren
Comment chauffer le chocolat dans la machine de fusion au chocolat Mol D'art
Full unboxing and detailed review of the Mol D'art chocolate melter which many professional chocolatiers use in their chocolate shops.
★► • Mol D'art Chocolate Te...
Volledige unboxing en gedetailleerde beoordeling van de Mol D'art chocolademelter die veel professionele chocoladefabrikanten gebruiken in hun chocoladewinkels.
★► • Mol D'art Chocolate Te...
Unboxing complet et une revue détaillée du fondant de chocolat Mol D'art que beaucoup de chocolatiers professionnels utilisent dans leurs magasins de chocolat.
★► • Mol D'art Chocolate Te...
Mol D'art website:
★► www.moldart.be
The 6K chocolate melter I use in this video:
www.moldart.be/product/machin...
Mol d'Art bvba
A2 Industrieterrein 1, nr 16
B-3290 Diest
België
Tel. +32 / 13 33 41 77
Fax +32 / 13 33 47 04
E-mail : receptie@moldart.be
www.moldart.be
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#chocolate #food #candy - Навчання та стиль
I have the same machine. I have always brought the chocolate up to the melting temperature on half power in the microwave. Increments of 2 - 3 minutes. Once I get it to temp, I transfer the chocolate into the pan of the Mold’art, which I have set to the melting point. I continue stirring, and check the temp manually to make sure it’s at the correct temperature. I then turn the thermostat down to working temp and add the seed. A lot quicker.
You have a very competent, professional style of delivery, a skilled presenter. Nicely done! Question: you say that you can leave the machine "on" all day long, but how long can you safely keep the chocolate in tempered state? In other words, could you temper it one day and leave it on for actual "working" the day after, or two? Thanks for any feedback you can share.
Excellent video, I just bought the machine and your instructions were on point.
TAHNK YOU!!!!!!!!
Hi there ! So glad you enjoyed the video. I have many more chocolate tempering tutorials here on UA-cam if you wish to see them, ( many more that go into much more detail ) Thanks for watching ! 👍😊
Wow, that's a lot of chocolate! Learned something new though, there is a difference between tempering and melting chocolate. Would love to get one for my friend who is a chocolatier 🙂
I love all your videos
Thank you for this informative video
Thats awesome........I'd love to know what you used all that tempered chocolate for? Great video. You know your chocolate is beautifully tempered when you can see your own refection in it lol. Lee :)
Thanks for the video. Is there a practical way to lower the temperature of the hot chocolate to a bit more than 32 C before adding the seed? Maybe take the container out? This way I would need to use smaller amounts of seed. Did you ever try something like that?
I’m glad you are doing this for fun, we in the Pattiserie we melt it in Bain Marie and the melter its just to hold the chocolate
Hi sergio, yes, it's a a fun machine to have. Technically this is a holding vessel once your chocolate has been tempered. In many of the shops I've been in, the chocolatier will fill this machine with tempered chocolate from their large motorized tempering machines. It takes only a few seconds and then others in the chocolate shop can now make their covered chocolates without using the main machine. Thanks for watching 😁 You may enjoy this video too: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
what exactly is the Thermometer brand? Also if I would like to add some nuts & seeds to the tempered chocolate -at what point should I add it in ? will adding nuts & seeds lower the temp. ? Thanks
Thank you so much for the clear and easy to follow instructions! Could you share the optimal temperatures for melting white chocolate as well, please?
Hello Shia, thanks for watching ! 🙂 I would encourage you to look at the bag of chocolate you bought, it should indicate exact temps. Watch This: --> How To Temper White Chocolate Tutorial - Detailed BUT EASY ! ua-cam.com/video/cS3ReamcI7k/v-deo.html 🙂 If you are buying good quality chocolate, the maker of that chocolate will have their suggested working temps. I am using Callebaut in this video for the white chocolate.
new to all this, is temper chocolate what you would use for the molds (prob a dumb question but im real new so im just now geting my molds and stuff,)
and how do you know what is quality chips vs not.
Tempered chocolate means that it is in a stable state where it won't melt in your hands, and has a "snap" to it. When you buy any good quality chocolate, or a dark chocolate chocolate bar, hold it in your head for 30 seconds, you'll see it won't melt... or takes a long time to melt, this means the chocolate is "tempered" ..... if you melt any chocolate, and then let it harden on its own, you'll hold it and see it melts in seconds.... this is because you have basically changed the beta crystals in the chocolate and they are now in a state of confusion... ( You can Google tempering chocolate and the theory ) or you can watch some of my videos on tempering where I go into more, in easy to understand steps. ( I have these videos here on my channel ) Yes, tempered chocolate is what is used in molds. You can also use untempered chocolate, you will just have to chill the chocold filled mold in the fridge or freezer and then tap it to get the chocolate out. ( chocolate contracts when it is cold ) Good quality chocolate is usually a brand name, I like Callebaut or Valrhona, IF you purchase a bag of either of these, you are buying chocolate that professional chocolatiers use in their chocolate shops. By the way, you can also learn how to temper chocolate with a bag of Hershey chocolate chips. I do this in one of my videos here on UA-cam.
Your videos are so helpful! Thank you so much. Question: Can we leave un-used chocolate in the pots for next day? Will it be okay to reheat if its hardened into the pot? Thanks in advance.
Hello ! 😁 Yes ! you can re-heat your chocolate over and over again. As long as you never burn the chocolate, it can be reheated many times. When you use your chocolate the next day, or a week later, just re-temper the chocolate if this is a technique you use. If you don't wish to temper your chocolate, you can still use it over and over again ( heat and cool, heat and let it cool in the pots )
Hi, thanks for the video. I was wondering if i can temper chocolate using this tempering machine on a hot summer day? What if the room temperature is higher than 32 degrees?
Hi sherlyc1978, you are better off to work with chocolate in a cooler season, if you are not lucky enough to have air conditioning. Also, working with chocolate in high humidity is not good either. I can't say that I would even be able to live comfortably in a room at 32 degrees. In the summer I keep my house at 24 degrees C. That's about the limit for me, any warmer and it's just not comfortable to do anything.
Very informative video! I am learning to make BonBons so this video was truly helpful for my learning. May I ask do you have to keep stirring it or keep the lid on when it is not in use?
Hello aestielheart, Thanks very much for watching ! When not in use, it's good to keep the lid on the machine ( if you are walking way for an hour or more ) as the lid will help keep the heat inside the chocolate. The machine is designed so the bottom never gets warmer than what you set it at on the thermostat control located at the front of the machine. When using it, it's a good idea to give it a stir every once in a while, as the chocolate near the top will cool more rapidly as it is in contact with the air in your room. So while working with it, give it a stir every 15 minutes or so. IF you find it starts to get too cool, you can use a hairdryer and while mixing the chocolate, use your hair dryer to put some heat into the chocolate. P.S. - if you like chocolate machines like this, make sure to check out my unboxing and review of the ChocoVision chocolate tempering machine, it has a motor and constantly turns the chocolate. *ChocoVision Chocolate Tempering Machine Rev 2B Unboxing And Review* ua-cam.com/video/nJ4UNg9oHAU/v-deo.html
go the bottom of my reply, there's a link to the ChocoVision chocolate tempering machine you can watch also if you wish.
Oh! Thank you so much, I can't wait to try tempering chocolate. ^ - ^
Hey great video, just want to ask the 1 kilo chocolate you used for the seeding its the same as the 4 kilo gram chocolate that you melt first or that a different chocolate
Hello, yes, you use the *same* chocolate. The seed must be tempered chocolate for this to work.
Hello. Thank you for the great video. I order the 6kg capacity machine and also 3 x 3kgs rectangular bowls that fit in. I f I need a small amount of tempered chocolate, let say 2 kgs, can I insert only one 3 kg bowl inside the 6kg tempering machine or both the bowls have to be placed ( and like that one of them will be heated up but no product inside)?
Hi mimchy, wow, great to hear ! you will love this very large machine ! *Yes* you can just temper a small amount of chocolate and keep it in one of those small trays. One thing you could do is put some hot water in the 2 other small strays ( maybe 1/2 full ) and keep those at one end and this will keep more heat in the machine on a total. This could be a good technique because the machine heats from all sides and so the extra warm mass can help keeping the temperature more regulated. I would try it like this, and also just with your smaller amount of chocolate...... Now remember --- stir your chocolate from time to time, and also use my hair dryer trick to give the chocolate some extra heat from time to time ( every 15 minutes or so ) if you see the temp dropping below your target temp, which could be anywhere from 32 to 29 degrees C or so..... I hope this helps... if you have more questions, please ask me mimchy ! 😁
@@BakeLikeAPro Hi there. Thanks for your videos. I have a question after reading your reply to this. I’m thinking about doing the exact same thing - getting the 6kg machine, But using smaller pans in it to give me more flexibility. You suggest using water in the ones that you’re not using to melt chocolate, but would this not be too risky with condensation, steam etc getting into the chocolate, and seizing it?
I think I’d rather avoid any water in the machine, but would having empty pans in there be a problem for the thermostat? Much appreciated …
I love this machine! The only problem, is I don’t see as well as I used to. I don’t even know if the machine as digital numbers. And even if it does, I would not be able to read them. I agree a machine like this to properly tempered chocolate, makes perfect sense. Are they sold in the US? If so, where? I take it that you must be from Canada. Am I right? Know if this machine just had buttons and did not have a readout screen with a temperature reading, I do have a thermometer with the pro that talks and that I can just as easily much better use that. I would just need to convert degrees in Celsius into degrees Fahrenheit.
Hi BakeLikeAPro
I just bought a chocolater melter, one thing I am wondering about, is when the chocolate is temper at 32 C, and I pouring the chocolate in my molds, can I when just pour it back into the melter, and then still use it then i have to closed my filled chocolates ??
Hi Kenneth, yes 100% this is exactly what you want to do. Your chocolate is in temper, so it can go back into your melter. Sorry for the delay in replying, UA-cam does not give me any alerts that somebody has left me a comment. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
Very helpful video. Would you please be kind to elaborate on the kind of chocolate you have used? For example is the chocolate used for seeding an already refined chocolate containing type 5 crystals? What about the one you have used to melt?
Hi George 🙂 I use Callebaut brand chocolate. The chocolate used for seeding has the beta5 crystals ( it must be tempered in order to work ) All chocolate in this video was tempered. That said, you can use non-tempered chocolate, and then add *tempered* chocolate ( that has the beta5 crystals ) to temper your chocolate perfectly. If you want to see how to temper chocolate chips, you may watch this video here I did: How To Temper Chocolate SIMPLY EXPLAINED TUTORIAL ua-cam.com/video/5BftuM29lcc/v-deo.html ✅
I have bought one of these, along with 2 x half-size pans, so I can do 2 lots of chocolate at the same time (say if I want to add flavouring oil to only half of the total quantity). Do you know whether using 2 pans in it works well? Or would there always be a problem with keeping the temperature constant if, say, one was full, and one was only half full having been used? Many thanks - from 'Tearing my Own Hair Out', Cornwall !!
Having an empty pan in my opinion means the machine will work more. It will heat more often. I would say even if you are not using the second pan, put some melted chocolate into it, so that it also provides heat to the machine's body. If that second pan is empty, that heat is not staying inside the body or large cavity, and not helping keeping the pan of chocolate you are working with at a great temp. You can also fill the 2nd unused pan with hot water, and cover it with plastic wrap to prevent any spillage into your good chocolate. When you say Cornwall, are you talking about Cornwall Ontario ( Canada ) ? or Cornwall in the U.K. ?
@@BakeLikeAPro Hi - thanks for your reply. I suppose I could still have chocolate in the other pan,
even if I didn’t bother tempering it and let it set in the pan to be tempered another time…. I’m also wondering if having one pan full/half-full, and the other nearly used up would affect how often the heating kicked in, and therefore screw up the temperatures. Now I’ve bought it, and the half pans, I’m doubtful …
Ps Cornwall right down at the bottom of England! (UK)
Hi.thank you.Does this machine keep the chocolate tempered for a long time?
Hi Elshad, yes ! This machine will keep your chocolate tempered all day long, - or as long as you keep it "on". This is a professional machine that all chocolatiers use in the industry. Thanks for watching ! 🙂
thank you.I will buy this machine soon.
Hello, if i used this can i make it for the whole day in my shop !
Hello, yes this machine keeps your chocolate melted and "in-temper" all day long.
HI, Thanks for the video. If I don´t have choclate melted to seed. How can I decrease the temperature quickly ?. Thank you again.
Hi Umi, Thanks for taking the time to watch ! To quickly cool your chocolate, you can place your chocolate over an ice bath. If the temp is not too high, you can also do this with cold tap water, and stir while your container that contains the chocolate is being cooled. The stirring will help draw heat out of the melted chocolate. I show this in one of my tempering videos. By the way, you can also place your chocolate into the fridge, and stir it every 5 minutes or so, but it will be much slower than cooling the chocolate over a cool water bath. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
EXCELENTE EXPLICACIÓN (EXELENT EXPLANATION) & THE MACHINE LOOKS REALLY GOOD. HOW MUCH COST THE MACHINE?
Around $1200
In Europe 500 euros including delivery to the Uk buying direct from the company in Belgium
My question is no need to use marble for tempering chocolate or this machine is enough ? Thanks
no, because it's using seedling method
Is this the same as the chocolate sauce used for crepes and cake? Cuz this one seems to harden fast. How can I keep it liquidy.
Hello, no it is very much different. This chocolate is of the highest quality, coming from Belgium, it is used by professional who make chocolates ( filled chocolate etc ) that you would find in your finest chocolate shops in town. You can use this as a sauce for crepes and cake, simply melt it and use it right away, - there is NO need for a machine like this. You can use any easy melting chocolate for crepes and cake too. I hope this helps ! 🙂
Hi. I watched your video about the 3kg of this machine and just wondered why the viscosity of the chocolate is so much different in this video. Here, the chocolate is very smooth and fluid but the chocolate in the other video was very thick..Was that because of the chocolate you were using was different? Or Is it because of the machine?
Hello ! viscosity depends 100% on the temp of the chocolate. It's hard to tell exactly what temp the chocolate was at, in different videos. IF the temp is the same, and the chocolate is in a tempered state, then the viscosity will be the same. IF however you have 2 chocolates, one is tempered and one is not, then this will indeed vary. Both of these models are amazing. If you are using this for home use, the 6 Kg model is far too large. It takes a very large volume of chocolate. The 3Kg model is perfect. I also have another chocolate tempering machine in some of my videos too ( made by a different company ) Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
BakeLikeAPro Thank you for your kind reply. The video I mentioned is this ua-cam.com/video/M9IFV0GSj5w/v-deo.html
The tempered chocolate looks very thick but maybe it is just me I don’t know.Lol I’m thinking of getting a 3kg melter and your video is really informative and helpful. Thank you again !
I bought the same machine like yours. Can I used cacao paste, cacao butter and the sweetner like maple syrup for the ingredients and use the same method for the tempering ?
Hi Norisha, no absolutely not, - that will not work. This model is used by professional chocolatiers, it is about $900, and I mention this because anyone who uses this machine buys the highest quality chocolate, and most probably owns a chocolate shop. This machine is considered a commercial model ( not for home use ) that said, adding maple syrup would make this very hard to temper, if not impossible. Unless you have extensive knowledge on how to temper cocoa past and cocoa butter, you will have bad results. If you are just using this machine to keep chocolate warm, like a chocolate glaze then it works great though.
@@BakeLikeAPro wow that is how much it cost in the USA? delivery must be very expensive I paid just over 400 euros including delivery
I've been trying to temper chocolate in work "self tought" and have seen that when you seed the chocolate I have to take it from 45'c to 27'c then reheat to 32'c why didn't you do that also when I take it to 27'c it goes really thick and is still quite thick at 32'c any help would be greatly appreciated
You take the chocolate up to the degrees required by the chocolate type you are using ( all good chocolate will have this listed on their bags of chocolate - or you can find that info on their website ) but yes, you take the chocolate up to that temp to completely dissolve the crystals in the chocolate. Then you add more tempered chocolate ( what we call seed ) this lowers the temp of the melted chocolate. When the chocolate gets too cool, a machine will automatically bring the temp up, or if you are doing it by hand, you can use a hair dryer ( if you are at home ) to increase the temp of your chocolate. Chocolate that gets below 29 degrees, like dark choco- then the chocolate will become firm, and it will continue to actually become more firm, even if you keep it at that temp, because the crystals are continuing to firm as it sits. I have a professional motorized chocolate machine, and it does chocolate perfectly every single time, it takes my dark chocolate up to about 42 degrees, then when I add my seed it takes it down to about 32, and it's fine. It makes perfectly tempered chocolate. The reason you see that temp of 27, is to insure you have correctly cooled the chocolate, with seed - so that enough seed has been melted into the chocolate. IF you have a chocolate and it wasn't hot enough, and you don't add enough seed, you may think - oh... it's perfect, then you try a temper test and it doesn't temper.... so dropping to that 27 means you are using more tempered chocolate ( seed ) to make sure the tempering is in fact good and worked correctly. I hope this helps.
by the way, I have a few videos on showing how to temper chocolate without any fancy $1000 machines. I just use a bowl and some chocolate. You can find those on my channel here. ▶️▶️▶️ ✅ How To Easily Temper Chocolate ! / How to temper chocolate chips ua-cam.com/video/B_NU83SiUrU/v-deo.html ✅
I know you didnt go to your local grocery store and bought about 200 bars of hershey's chocolate and chop them into chunks! Where did you find this bulk chocolate?
Callebaut would most likely take issue with you calling their fine Belgian chocolate " bulk chocolate" It comes in very large bags. You order it from a chocolate supplier, the same ones chocolatiers use. Do not buy it off Amazon, don't buy it at bulk food stores that stuff is not good quality chocolate. If you watch other of my videos you'll see the bags of chocolate I buy. Those are small bags ( 5 Kg ) ( 11 pounds ) you can buy their chocolate in much larger bags too.
Excellent. Thank you.
It seems the only real difference with the higher end tempering machines is they do the stirring and, depending on the model, temp adjustments for you.
But what difference in price....
Yes, you are right. The difference in prices is big. This machine is "only" about $900 depending on where you purchase it, ... yes, it's very expensive ) a professional machine that uses a motor and is 100% automated can be $10,000 to $25,000. There are many brands out there. For fun Google Selmi chocolate tempering machines. These are top of the line used by many professionals and cost as much as a car. The chocolatiers will use these machines to temper their chocolate, and then will fill up the holding containers on the Mol d'Art machine so that other chocolatiers have their own chocolate station to do specialty work.
I like my little automated model that does everything those big machines do at a small cost. You can see a few videos of me using it on my channel.
You may find some helpful info in this smaller unit made by Mol d'Art : *Tempering Chocolate In The Mol d'Art 3Kg Chocolate Melter Tutorial* ua-cam.com/video/M9IFV0GSj5w/v-deo.html
@@BakeLikeAPro
Thank you.
I hadn't seen that video. Just what the doc ordered.
I noticed you didn't bring the chocolate from the low 27 °(or so) back up to 31°.
No hablo ingles, pero entendi correctamente todo! Gracias por el video! justo estoy por comprarme una de estas! :)
Hola, estoy muy feliz de que hayas podido entender. Gracias por ver mi video y buena suerte con la compra de una máquina de chocolate. ¿Has visto mis otros videos donde muestro la máquina de chocolate Cocovision? está motorizado y es mucho menos costoso que este que ves aquí en mi video. Tengo un video "unboxing" y te muestro todas las partes y cómo funciona para ayudarte a trabajar con tu chocolate. Si no puede encontrar el video, pregúnteme y le enviaré un enlace directo.
ChocoVision Chocolate Tempering Machine Rev 2B Unboxing And Review ✅ ua-cam.com/video/nJ4UNg9oHAU/v-deo.html
Fun video - Tempering Dark Chocolate with Revolation 2B by Chocovision ✅ ua-cam.com/video/DNTkzxcx_gU/v-deo.html ✅
@@BakeLikeAPro gracias! ahora entre en duda., jajaja! pero creo que chocovision es mejor. Gracias por tu generosidad!
@@nadiasalvo1795 Do you love *egg free* recipes ? --> If you have time, please watch my brand new video recipe: The Ultimate Chocolate Cupcake Recipe - It's *EGG FREE* ! ua-cam.com/video/I7RqRstDetE/v-deo.html ✅ 😊
question: once tempered, for how long you can keep it at that temperature inside the machine? just wanted to know in order to calculate a potential using time period. thanks
You can keep your chocolate tempered for as long as you keep the machine plugged in and "ON". It will go forever in theory. You *must* keep the top on it, and - you should stir it every 30 minutes or so. You will see many professionals who use these machines use a heat gun every once in awhile on the top of the chocolate as they stir it... for at home - a hair dryer works very well ( I do this ) This just helps the machine a little bit if the chocolate is cooler at the top. I hope this helps.
This we can use for softy ice-cream dipped cone ?
Yes ! 100% ! as soon as the chocolate comes in contact with the *cold* ice cream it will become solid in seconds ! Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
Hi bakelikeapro may i know for Leftover chocolate we just need to off the switch and close the cover and the next day we can just heat it up until 32 degree to use it?
Hi derek, once you turn the machine off, you must re-temper all chocolate from the start again. A machine this size is really meant for commercial work, not for the home user that will make small batches of chocolates from time to time. If you want a machine that is much more simple, you can watch my ChocoVision videos - this is an electric chocolate tempering machine that has a motor. It tempers chocolate very easily and is fully automatic. *ChocoVision Chocolate Tempering Machine Rev 2B Unboxing And Review* ua-cam.com/video/nJ4UNg9oHAU/v-deo.html ✅
@@BakeLikeAPro yes Im planning for commercial use, but how do we keep our chocolate in 32 degrees so that it stays in temper?
Hi agian derek, this machine will keep it in temper as long as you don't turn it off. If you turn if off overnight, then you simply re-temper it. You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
The chocolate used was un-tempered or tempered chocolate. One the chocolate is tempered how long does it remain in that state before going out of temper?
That is correct. The chocolate was tempered. It doesn't matter though - as when you melt any type of chocolate it loses it temper.
Chocolate can stay in-temper for hours / or days / weeks. As long as you temper it, and it never gets too hot, it will always stay
in temper in your bowl or chocolate tempering machine. In final form, - when you make chocolates with your temper chocolate ... it stays in temper forever.
Question here... if you melt the chocolate in the machine but not above the 32ºC.. do you need to temper it anyway?
Answer: Yes, you still need to temper the chocolate. As soon as chocolate melts, it loses its temper. I have videos on how to temper by hand if you wish to learn how to do this. I also have videos on tempering with a motorized machine too.
How approximately long will chocolate stay tempered in the melter?
The chocolate will stay in temper as long as the machine is "on" - when not in use, make sure the cover is on the machine as this helps keep the heat inside the melter.
Can you keep the chocolate overnight? I need the chocolate melted and ready to use the next day. would it be possible?
Hi Marilyn, yes you could keep it tempered overnight, you must use the cover on it, and you will be OK. The machine must be ON all night at a temp that keeps chocolate within temper, but not too hot where you'll lose the temper.
Nice Channel , smash you Got a new sub👍
Hi DDS Rdds, thanks for subscribing ! 👍👍👍
I saw your question about this machine, in another comment and now can't find it. UA-cam does a terrible job a keeping new comments available for creators to see and reply to. I had this imported directly from Belgium, but this chocolate melter is available from many vendors if you are in the United States. All the top places sell this and many other types of chocolate melters. This model goes from about $800 to $1000 depending on where you look. Check around for best pricing.
once your chocolate is tempered, can you just keep adding more chocolate to it and it will stay tempered? Or do you finish everything in that batch and then start over??
Yes. As long as the chocolate you are adding is in a tempered state. If your chocolate was too hot, then it would go out of temper and then you would have to start the entire process over again. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
@@BakeLikeAPro sorry, I'm abit confused. If my chocolate in my tempering machine with my melted chocolate that I've seeded and gotten it down to 30c, from that point as I am using the chocolate in my molds, I can just keep adding more chocolate callets and as long as I maintain 30c it will still be tempered? Do I have to turn up the temperature on my machine when doing this, because once I add more chocolate it will start to cool what I had in my machine? 🤔😬
I'm trying to do this With a crock pot mini dipper. Would it work?
Hi Marilyn, it could work. You will want to temper your chocolate in a larger bowl, and then transfer it to your mini crock pot dipper. You will keep the temp right by using a thermometer. You can watch my how to temper chocolate chips tutorial, it's very easy to learn. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
How To Easily Temper Chocolate ! / How to temper chocolate chips ua-cam.com/video/B_NU83SiUrU/v-deo.html ✅😁
What was the room temperature when you are operating this melter
It was about room temp.
The Moldart melter is nice and very useful. If you use high quality pre-tempered chocolate couverture you don't need the whole process but it should be enough to set the temperature at around 31-32 Celsius and let it melts. Do you agree on that?
Hi Gianni, Yes, if you are using a good quality chocolate like Valrhona or Callebaut for example, that is tempered ( brand new out of the bag ) .... you will add it to your machine and melt most of what you wish to use that day..... *then* you still need to add new chocolate to that melted chocolate to again temper the whole mass..... once you get the hang of it, it's very quick to do. I also suggest something --- if I am using a lot of chocolate, I will actually melt the chocolate on a bain Marie ( double boiler ) and *then* add that to my Mol D'art chocolate melter tempering machine. This makes the process MUCH quicker... and also saves or extends the life of your melting machine, as you are putting much less stress on the heating elements inside the machine. I learned this very quickly after just using the machine a few times. Melt on double boiler... into the chocolate machine and then add your *seed* to temper it. --- If you melt brand new chocolate and just melt it to 31 to 32 degrees, your chocolate may *look* like it is tempered but it is not. You must bring the chocolate up to about 40 degrees or so to melt it ( depending on the type of chocolate you are using ) .... then bring that temp down to 32, or 31 .. 30 degrees depending on what you will be doing with the chocolate that day.
may i know your room temperature after temper? im in indonesia , room temperature is 32c , got any tips to temper without ac or freezer ?
Hi Julius, 32 degrees C would be hard to live in, so I can't even imagine trying to work with chocolate at a tempering like this. I work in about 24 degrees C at the highest. I'm sure in your part of the world humidity also is a concern. Unfortunately I don't have any tips that could help you.
Thank you. Your video has helped me a lot. Can I use this machine for temparing the chocolate after taking it out of the chocolate melanger?
I make my chocolate from cocoa beans(scartch)
Hello, if your chocolate is already tempered, this machine will keep it "in-temper" all day long. You can either use an electric tempering machine or hand temper your chocolate before adding it to this machine. -- This machine "can" temper chocolate if you have experience with how to do it manually, but in reality, this machine was created as a holding vessel for chocolate that has already been tempered.
How To Temper Chocolate SIMPLY EXPLAINED TUTORIAL ua-cam.com/video/5BftuM29lcc/v-deo.html ✅
ChocoVision Chocolate Tempering Machine Rev 2B Unboxing And Review ✅
@BakeLikeAPro Thank you for your reply. I have another question: Can I use ChocoVison tempering machine to electrically ( not manually) temper my chocolate? Also, could you recommend other similar electronic tempering machines.
Hello again, yes this machine will 100% temper white chocolate, milk chocolate and dark chocolate - all 100% automatically. It does it all, and very well. There are other machines that are like this. The machine that is best for you, I cannot say, if you are going to start selling chocolates, you should do a lot of research ( Googling ) to find out which machine you think is best for you. ( in my ChocoVision videos you can see the machine in action - I have many more videos of this machine on my UA-cam channel )
hi chef i am not sure you can see my comment for now, i have a question.
is 4kg of chocolate minimum weight to use 6kg chocolate melting machine?
if i use 2kg chocolate for that machine, it will not work?
Hello, #1, thank you for watching my video. To answer your question, you can use 2 Kg of chocolate, it is enough chocolate. This is a large machine so your chocolate will not be too deep but it will work 100% OK. This machine by the way is the #1 rated chocolate warmer in chocolate shops. Thanks so much for watching I hope I was able to help you today. 🙂
thank you chef i never expect get your comment . i am so happy now. i will try once more!
how long will it keep tempered and the correct temperature while you are filling the moulds?
Hello Chonette, the chocolate will stay tempered all day.... it wills stay tempered until you turn the machine "off". Remember that you should use a hair dryer to increase the temp from time to time.... get a spatula and start slowly mixing the chocolate while using the hair dryer to add heat to the chocolate. Remember that this machine heats from the bottom and sides, so colder air will cool the chocolate from the top..... Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
Hi again, I have other tempering videos... have you seen my videos showing how to use the *ChocoVision chocolate tempering machine* ? This machine is an electric one that has a motor that moves the chocolate around...
@@BakeLikeAPro thanks yes I have seen your videos I have been making chocolates for 5 years create my own ganache
I use the seedling technique and cocoa butter Mycro for tempering I run workshops to show people how to make bonbons and truffles in a home kitchen without any special equipment thanks again for your reply most grateful
Hi Chonette ! Thanks for your reply ! Oh I do love my Calleaut Mycro too, I have a big container of it about 8 feet from me as I type this reply. It is indeed magical, and only a little is needed per kg of chocolate needed to be tempered. I just saw some of your chocolates on your Airbnb, very nice indeed Chonette ! I would say your chocolate experience is years ahead of mine, so I could learn much from you ! 😁 Continued success with your business too !
@@BakeLikeAPro thanks it is more of a hobby than a business pay taxes but keep it for my own enjoyment and to spread the word of good chocolate I only recently got the melter as I make quite a lot of chocolates for charity and give to friends I thought it would be useful but got to learn a few things
hello Sir, good evening,
can we use small amounts of chocolate to melt??
Hello Narendra, Yes you can, This is a large melter but it can melt smaller amounts of chocolate too. Have you seen my videos with the *electric* chocolate machine I use ? look on my channel for "chocovision"
I also have this same company machine in a smaller model ( it is round )
Tempering Chocolate In The Mol d'Art 3Kg Chocolate Melter Tutorial ua-cam.com/video/M9IFV0GSj5w/v-deo.html
ChocoVision Chocolate Tempering Machine Rev 2B Unboxing And Review ua-cam.com/video/nJ4UNg9oHAU/v-deo.html
once you have done with the chocolate work for the day what do you do with the remaining chocolate in the tank? :)
I will pour it out onto my silicone mats, about 1/2 inch thick and let it set like that. This way, there is no chocolate bloom that will happen, the chocolate sets perfectly, and the next day I can re-start the problem ( IF I do not use the machine the next day ) IF you wish to use it the next day - you simply cover it with the included black cover and it will stay tempered overnight. ( Chocolatiers in small shops using a full tank of chocolate would lose hours and $$ if they had to re-temper chocolate every single day. BTW, the machine is very energy efficient.... it cycles on and off during the day, and keeps the chocolate perfectly tempered. All that is needed is a stir every so often. One thing that I used to do before I had this and my ChocoVision chocolate tempering machine was to use an aquarium warmer..... these are heated pads for reptiles that I would plug in, they warm up, and then I'd put my bowl of chocolate onto the mat. Also another great tip is to use a hair dryer. I use a hair dryer, in the professional shop they use a heat gun, but for home use, and even with a lot of chocolate, an expensive hair dryer really works wonders, and you can increase the temp of a large batch of chocolate in just a minute with a hair dryer. I'm far from an expert, but am getting better at it as the months go along. I hope this helps, and thanks for watching !
@@BakeLikeAPro do you mean that you would leave it plugged in overnight and it would still be liquid and temepred in the morning? Not sure how that would work if you have to stir it every so often. If it is tempered in the machine and you unplug it overnight with the chocolate in it, the chocolate would harden but it would not still be in temper once it is a solid block. Would you then just re-melt it to 45 degrees and then reseed it to bring it back into temper? Thank you.
@@Beyondblisstify my question as well @bakelikeapro
@@Beyondblisstify Hi Sheona ! for some reason I never got an alert you had made a reply from Google, so I'm sorry for my very delayed reply. IF you have enough mass ( volume ) of chocolate in the machine, you can keep it at the higher maxed temp indicated by the chocolate you are using ( this on good quality bags of chocolate is always listed ) ( your safe tempering temps ) If there is enough chocolate in the machine, and you leave it *on* , the chocolate will still be in temper the following morning. IF you turn the machine off, you are correct, you must repeat the process. In chocolate shops, the chocolatiers will always fill this machine in the morning as needed. They fill this machine with chocolate from their main chocolate tempering machine, which is usually motorized and has a fountain flow on it to fill their molds. ( Google Selmi chocolate machine ) to give you an idea on this type of machine. You are correct, the top portion of the chocolate may cool much more than the lower section, but not to the point where it has lost temper, so you stir in the morning and you will be fine. While you can indeed temper chocolate in this machine, it is not the ideal situation, and should be considered more of a holding tank for already tempered chocolate. 99.9% sales of these machines are to professionals. This is not something most people at home would be using as it is so large. I hope this helps.
@@GG-fe6px Hello, I just answered Sheona's question, I hope you can see it. Thanks for watching my video.
Hi I need to find a chocolate sauce dispenser for a dessert parlour???
Mol d'Art Chocolate Pump Unboxing And Review ua-cam.com/video/8ukAUnqWy6o/v-deo.html ✅
I am looking for a machine to help me with making chocolates, wondering if this is the right one for my use.
Hi Manon, this is a very large machine, I also have their smaller model. You can see an unboxing and overview here: Mol d'Art 3Kg Chocolate Melter Unboxing And Overview ua-cam.com/video/BLxrSe3bXyw/v-deo.html
and to see me tempering chocolate in the smaller Mol d'Art machine, you can see that here: ua-cam.com/video/M9IFV0GSj5w/v-deo.html
en plus, -- you can see another machine I have here, it is motorized.... --> ChocoVision Chocolate Tempering Machine Rev 2B Unboxing And Review ua-cam.com/video/nJ4UNg9oHAU/v-deo.html via @UA-cam
Love it
Hi JOSY, Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
You may like this video also JOSY.... ChocoVision Chocolate Tempering Machine Rev 2B Unboxing And Review ua-cam.com/video/nJ4UNg9oHAU/v-deo.html ✅
Can you use a slow cooker?
It is possible. Fill your slow cooker with water, and now test the lowest setting, and then the highest setting to get an idea if your model would do it.
Hi, Thank you for the video, it was very informative. I’m having a hard time deciding if I should buy the chocovision or this machine to temper chocolate. I did purchase the smaller chocovsion but it did not melt all the couverature chocolate that I had placed inside it. This machine is $1200 and the larger chocovision is around $1500. I would basically use it for a few pounds of chocolate at a time.I Would greatly appreciate your input.
Hi Julie, which model of ChocoVision machine did you purchase ? was it the same one as you can see me unboxing and using in a few of my videos ? ( the Rev 2B ) model ? The most important thing you must remember is that the Mol d'Art machines are 100% manual. There are no motors. Everything must be done by hand. That said, they can keep a very large amount of chocolate in a tempered state for a very long time. The ChocoVision machines must be running to do so. This means noise, and trust me, you will get annoyed with this machine if you are running it for even an hour. I have a little trick that I used for my ChocoVision to keep everything tempered ( while it is in the machine ) but that's another discussion I guess. Anyway I'll leave it there. If you reply, I can go into more detail on the subject. BTW, Mol d'Art machines are widely used around the world, if you are on Instagram and see professional chocolatiers, you will often see these machines on their work tables. Many of the shows on the Food Network use these same machines. I have 2 of them. (( Have you see my unboxing and overview of the smaller Mol d"Art machine ( the round model ) ? if not, I'm highly encourage you to watch it....
BakeLikeAPro Yes it is the Rev 2b model. I will check out your other videos again for sure. In the meantime I’d love to know which machine you would prefer? The chocovision Revolution V or the Mol d’Art? You are right about a lot of chefs using the Mol d’Art. I took a class with Melissa Coppel and she also uses it but she warms up her cocoa butter in there since she’s got the big fancy Selmi machines. I’m also curious if you have experience with the magic temper? Thank you in advance for all the questions!!
Hi again Julie, I don't have any experience with that large model from ChocoVision ( the V ), according to their website that model is $1785, but I know through a reseller, maybe even Amazon you can get better pricing. I have zero experience with the Magic Temper, I've been in contact with the company, do not have one of their machine. That machine seems to be used to heat and keep cocoa butter in temper, and so most probably used in very large chocolatier shoppes. No experience with the Selmi machines either. How would you love to have one of those 20K machines in your kitchen ? .... I know I would LOL. Not sure of the pricing on one of those, but they are expensive but amazing pieces of chocolate magic. As you have seen, if you do any larger amount of chocolate work the Rev2B is on the small side.... it truly won't give you the amount of wiggle room that even the 3K model of the Mol d'Art will give you. You can of course use the Rev 2B, temper your chocolate and then pour that into the Mol d'Art machine.... and do a few batches to get that machine on the full size, which should keep the home user going for a good while. I love the Rev2B, but hate the sound. So I will temper the chocolate, then turn the machine off. I will then turn it back on every 10 minutes or so and let it run about 2 minutes. This is ample time to get the chocolate mixed again and it adds heat to it also. IF I find the chocolate is getting a bit too thick, I'll get the machine going, hit the top of the churning chocolate with a hair dryer, and everything is great again. Then I turn the machine off. Depending on your room temp, you can go as long as 20 minutes before having to turn the machine on again to repeat that process... but it sure beats leaving it on all-the-time. I wish they have implemented some sort of by-pass button so you don't have the machine go through all that process again.... - if you turn it off... the machine thinks the whole process must start again, and well that's life. Creativity is key when owning any tool. -- I guess the bottom line is this - how comfortable are you at tempering chocolate by hand ? ... if you are, then the Mol d'Art will give you a lot more chocolate to work with during your day.
Hi again Julie.... here are 2 videos you may wish to peruse at your leisure:
Mol d'Art 3Kg Chocolate Melter Unboxing And Overview ✅
ua-cam.com/video/BLxrSe3bXyw/v-deo.html
Tempering Chocolate In The Mol d'Art 3Kg Chocolate Melter Tutorial ✅
ua-cam.com/video/M9IFV0GSj5w/v-deo.html
BakeLikeAPro Makes sense! Thank you so much!!
Hi I live in brasil and i want to buy it. Do you sheep to Brasil? Also I want to know for 4 kilos os chocolate melted i add 1 kilo of seed? I didi not undestand that could explain me how much i need for 1 kilo of chocolate i need 250 g of seeds?
Hello, I would encourage you to get in contact with the company directly. I do not sell this machine. Contact the Mol d'Art website, they can help you with your questions.
Hello, can you give us the information of the machine to look for it?
Hello, under the video I give links to this machine, but here it is for you: 👉👉www.moldart.be/product/machines/smeltbakken/smeltbak-6-kg/
Melting tray, 6 kg
Part Number: 9006 (EU) - 9106 (US) - 9206 (UK) - 9306 (AUS) ✅ Their main website is here: www.moldart.be/ .... and, this melter is available at many places online. Also you should look at my electric machine for chocolate called the ChocoVision
ChocoVision Revolation 2B Chocolate Tempering Machine Unboxing 👉👉 ua-cam.com/video/nJ4UNg9oHAU/v-deo.html✅
Could i use a fondue please?
Hello 🙂 If you mean - can you use it as a fondue machine, I would say yes you could
Before you melt those chocolate are they 100 unsweetened chocolates?
Hello, this is 100% chocolate. There is no sugar added to it. I use Callebaut brand chocolate. What is your language, perhaps I can help you more.
@@BakeLikeAPro I'm a pilipino sir southern part of Philippines to he exact.. We have here chocolate tableya we call it that is why I was wondering if its 100 percent chocolate cause our tableya is unsweetened from there we melt them and add them some sugar and some milk and peanuts
@@safetyleednkom8274 How To Test If You Have A GOOD Quality Chocolate ! ua-cam.com/video/i5OixnJ7sOQ/v-deo.html
Did you put water in the machine
Hi Joe, no, no water needed. There are heating elements in the body of the machine that keep it at an exact temp.
Thanks for watching ! 👍 if you are on Facebook, you can also find me here: facebook.com/bakelikeapro ✅
Joe, did you fall asleep ? haha. A year later and no response.
Problems ... I just bought one and I have some problems, Once I have the chocolate at 32 degrees after 1 or 2 hours the chocolate becomes thick, they told me to raise the degrees a little more on the thermostat but the chocolate is still thick Do you know how to solve this and have a more fluid boy? I am using SICAO chocolate and I usually warm 2 to 3 kilos Thanks
when you say "boy" did you mean body ? I'm assuming you mean the chocolate overall, as it becomes liquid. One thing to note - that know is not super sensitive, you must play with it a little bit. Don't be afraid to turn it up more than you think you need to, because it takes time for the temp of that chocolate to adjust. 2 to 3 Kg is a lot of mass to warm to a higher temp. Turn it up more than you did, quite a bit more, and make 100% to stir it every 20 minutes or so. The increase in temp for that amount of chocolate could take a good hour or more. That's a lot of chocolate, so be patient, the temp will rise. I hope this helps and thanks for watching.
Since you are working with chocolate, you will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
@@BakeLikeAPro 2 or 3 kg is a lot ?? or is it not enough ?? because the melter is 6 kg !! When I temper the chocolate by means of the microwave, it remains much more fluid, but when I temper it in the melter after a while it becomes thick and it becomes difficult to mold my chocolates, maybe my chocolate (SICAO) is not very fluid because it does not indicate the degree of fluidity. in your video you temper 6kg and I see that it is fluid Thanks for your tips.
Hello Raul, when I say 3Kg is a lot, I mean it is a lot to melt from a solid *inside* this melter. This melter does *not* melt chocolate quickly. If you put that much solid chocolate into that melter, it will take hours, maybe 5 hours to melt. It is a slow melter, and is really intended to be used as a secondary "holding" machine. Professionals will heat and temper their chocolate in large machines, then pour some of this chocolate into these melters so that other chocolatiers in the chocolate shop can use it to mould their chocolates. If you find the chocolate is not staying liquid enough, simply increase the temp on that knob. Increase it by 10 degrees and leave it like that for an hour and make sure to stir the chocolate. I would also suggest you try some of Callebaut's chocolate really intended for chocolate work. You really do want to use some of the chocolate that Callebaut sells, you can see some of the bags of Callebaut I use in some of my other videos. The liquid melting point is marked on the bags, and this chocolate is amazing to work with. My last note about this melter. It heats slowly, and because it is so large, (surface area ) it also loses a lot of heat very quickly. Try my suggestion, turn that knob up a lot and leave it there so that some big heat gets into that chocolate. - Keep an eye on the chocolate temp with your digital thermometer and make sure you stir the chocolate often ( every 20 minutes or so ) I really hope this helps and please keep me updated
@@BakeLikeAPro You do not really know how satisfied I am with your answers, I thank you very much, I will do all the necessary tests and I will inform you. Thank you very much for your kind attention, time and dedication to answer
At first what is the temperature of the machine?
When turning on the machine, it will be at room temperature.
Hairdryer is great when chocolate is overcrystalized (too thick).
Yes, you can see me using this technique in my videos. 😁 Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
What is the type of chocolate used?
I use Belgian chocolate, Callebaut and Valrhona, it's of the highest quality and what professional chocolatiers use. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
what kind of chocolate can be used to temper can you use chocolate from the grocery store
That can be very tricky. Grocery store brands can lack a lot of info. Before you purchase you should take a photo of the product and then do a bit of Googling to see if you can find out what the cocoa % content is, and also if it is really chocolate.
What was the total time to melt this amount of chocolate? You reported the 2 hour mark but nothing after that, unless I missed it.
Hi Brenda, it was considerably more than that. I don't recall what it was. I should have updated the video by adding that in. Sorry about that, I will tell you this after working with this machine quite a bit, - I now melt the chocolate over a double boiler ( warm water only ) and this speeds up the process greatly. I will even do this with my electric machine that you may have seen me using in one or 2 of my chocolate videos.
Where do you get your chocolate????
Valrhona and Callebaut distributors. These resellers are all over the place, make sure you purchase from a distributer, and not a chocolate store that also makes finechocolates, because you'll pay much more than you need to.
Do you have a name on the distributur you buy at 👍
If you were to have your tempered chocolate at your working temperature, say 90F, and you put the lid on and walk away for a couple of hours, how well will it keep that temperature stable over that time? I imagine it would certainly need a stir when you come back.
Absolutely, you need to stir it. You need to stir it every 10 to 15 minutes or so, if the cover is off and you are using it. If you ever visit any chocolate shops, where they make hand made chocolates, you'll often notice a heat gun close to these chocolate warmers. Chocolatiers will add heat from the heat gun for 30 seconds or so, *while* stirring. This ensures the chocolate doesn't burn, or go out of temper, and gets that heat back into the chocolate. This type of machine is the most used chocolate warmer in the industry. My model is a medium sized model there are even larger ones than this. Thanks for watching !
Thanks for answering. So the heat gun is necessary because you can't actually supply enough heat to keep the entire mass at your working temperature, even with stirring, without risking burning the chocolate touching the pan?
Hi Derek, if you leave the top off the machine for hours on end, yes you will have to hit it with a bit of heat from a heat gun. I use a hair dryer at home, it works more than well. IF you close the lid, you don't need to use anything else, this machine keeps the heat very well. Remember also, if you think you are going to be away for a long period of time, you can simply increase the temperature on the dial by 2 degrees which will keep it a bit warmer. In a chocolate shop, they are using the machine so much at times, the cover just isn't used, so during those times you'll see the chocolatier use the heat gun from time to time just to get a bit of heat into the chocolate. The cover is nice, and works very well at keeping the chocolate at the correct temp. I will get my chocolate started in the early morning, and with the lid on, I can come back 8 hours later and the chocolate is still at the perfect temp for use. BTW, and this is my personal opinion, a hair dryer is MUCH safer to use with chocolate than a heat gun. I have a heat gun, it puts out 100x more heat than a hair dryer. Hair dryer works more than well with chocolate in a bowl, this machine or my other chocolate tempering machine. Many times, you'll want to pour some of your chocolate into a bowl to use it...... let's say you don't want to add any impurities into your chocolate machine.... you'll pour out 3 or 4 cups of chocolate into a stainless steel bowl.... and use it like that.... even 10 minutes later, that bowl will be getting cool - this is where the hair dryer comes in very handy. Hit it with some heat, while stirring.... works great. You can see me doing this is some of my chocolate tutorials.
Thanks for confirming it does keep the chocolate at the correct temperature if you keep the lid on, that was the exact bit I was curious about. Cheers!
Hi Derek, you can also watch my other chocolate tempering machine in action... it's a smaller machine, and is motorized. I use this almost daily. It's the ChocoVision Rev 2b ( www.chocovision.com )
Can I ask; while you are waiting to see if your chocolate is tempered properly (waiting the 4 minutes), you can simply leave the chocolate sit and not have to continually stir the tempered chocolate?
That is correct, with such a large mass of chocolate melter, it won't solidify as long as the temp doesn't drop too much, - if it did, then it would get super solid. At night, I'll turn the machine off.... and in the morning, I have a huge chunk of chocolate ( which is fully tempered ) When you are working with chocolate ( for example in this Mol d'Art melter ) you will want to stir it from time to time...just to keep the temp even throughout the melter. IF you find that it needs it, you can apply a heat gun or hair dryer - just run it over the top of the chocolate and stir stir stir..... do this for 15 seconds or so from time to time. When the top is open, of course it will want to cool faster than the chocolate at the bottom.... so stirring every few minutes is good.
THANK you so much!!!!!! Makes so much sense, I think I have been over thinking this.
Hiiii the name for this machine???
Hello ! The name is in the description of the video.
You can find more info under the video in the description box too if you wish. Have you seen my motorized chocolate machine ? I have a video or 3 on this one too 😁
After achieving temper, how do you hold that temper? My chocolate just starts stiffening until I can’t use it. It maintains temperature, but not temper. Any help is appreciated.
Edit: I do stir every 10-15min
Hi Carlos, once your chocolate is "in" temper, it will stay tempered for as long as you keep it within the temp range for that type of chocolate.... if your chocolate starts to stiffen, this simply means the temperature in your heating vessel is not keeping the chocolate warm enough. A machine like in this video can keep chocolate in temper until you turn it off, which in theory could be "forever" . As I work with chocolate, if I find that the temp of the chocolate is starting to stiffen, I simply use a hair dryer on the surface of the chocolate and slowly stir the chocolate as I do so, and this can be in a glass bowl with no heater. You will want to repeat this process every 15 minutes or so to keep the chocolate warm.... I hope this helps ! ( P.S. - are you saying you are using this exact model of machine ? ) ( I'm not sure about this )
@@BakeLikeAPro Thanks for the reply. Yes, I’m using the exact model in your video. I’ll have to give the hair dryer a try and possibly set the dial a little higher. I was keeping the lid on in between stirring and the temperature of the chocolate was holding in range, but the temper was definitely not.
Better this time around, but still stiffens after a few hours. Hair dryer helped, but again, thick to the point of not pouring out of molds enough and creating too thick of a shell. Temper tests were good (aside from fluidity) and no bloom shows, but I end up with a thick shell, unlike when recently tempered. Something’s going to have to click for me at some point. Is there a minimum amount maybe? I have the 6kg
Hi Carlos, thanks for replying, and giving me that extra info. All chocolatiers in professional chocolate shops use something more powerful to heat the chocolate on the top every once in awhile, and that is a heat gun. I'm not sure if you are familiar with device, but it is used more for people in the handyman circle as it is used to remove paint, as it has a very high heat range. I find it too hot for myself, and the hair dryer works fine. With a machine like this ( your Mol d'Art 6 kg model ) you must stir frequently. Heat is mostly being provided from the bottom and a little from the sides, but this means 90% of the volume of chocolate is cooling rather quickly. You really do need to stir frequently to get that warmer chocolate from the bottom to the top, and do use the hair dryer more often - also yes,,, make sure when not in use you close the lid. - If you watch some of my other videos, you see I also have a motorized chocolate tempering machine that keeps the chocolate tempered very well, but is a very small machine, so only good for home use and is on the expensive side too. It's small and can't do a lot of chocolate at one-time. ** I think your dial is too low, -- I'd encourage you to purchase a good digital thermometer with a temperature prong that you can test the chocolate temp with.....
Reply #2 -- what you are indicating here tells me the temp of your chocolate is much too low.... your chocolate should be flowing much easier than this. Filling and emptying a mould should be very easy. Yes, you need to check the temp of your chocolate -- also -- I'm assuming you are using a good / very high quality of chocolate. Chocolate type and brand does matter ! If you buy Callebaut for example, on the back of the bag of chocolate, there is a drip diagram which tells you exactly how well the chocolate performs, and also shows you exact working temps for that exact type of chocolate, be it dark or white or milk chocolate etc..... Turn the heat up and see how it goes. Use the hair dryer, and get that temp of the chocolate up near the maximum for your brand of chocolate.
I just so wonder, in a room temperature of 30c, does the machine really able to make the chocolate below 30 by setting in 0-25c.
If the ambient temp of the room is 30 degrees, the chocolate will have a hard time dropping below that. You would never work with chocolate in that temp, you must be in a home with air conditioning if you are trying to work with chocolate in the summer ( hot months ) You really do want to work with chocolate in an environment where your temp is about 23 degrees C.
@@BakeLikeAPro Thanks!!! And how to control the humidity then? Cuz I find my chocolate has bloom.
I don't know why, but the hairdryer bit made me chuckle...
Yup a bit funny, but it's a less expensive alternative to a heat gun which may run you $100. The heat gun needs a lot more finesse, as the heat from it is extremely high, so a lot more care must be used when using it with chocolate. The hair dryer works magic with chocolate that is getting a bit cold. Thanks for watching ! 👍😊
are you still happy with this machine? i wish you'd do more videos on it. i've considered buying one or the small round one mol d'art sells, but i'm curious about your perceptions now, as compared to the chocovision. i have the chocovision mini, but wish i had a bigger one, like the rovolation V. i respect your opinions and love your channel. TIA
Hi Jeneric, this machine is 100% manual, and uses a large quantity of chocolate. This really is geared towards somebody who is selling chocolate, and using a lot on a weekly basis. If you fit into that category, then it's a great machine. If you watch enough shows on The Food Network, and have been into any chocolate shoppes, you may have noticed this machine. It's popular and it's a work horse. - But - it's 100% manual... and this machine is usually used as a holding tank to keep chocolate in a tempered state. You CAN temper chocolate in it, but mainly chocolate shoppes will temper their chocolate and then pour it into this machine to keep it tempered for every days of use. The only thing that is needed - is to heat the chocolate from time to time with a heat gun, while stirring to ensure the chocolate is warm throughout. - With a chocolate machine that revolves, this is 100% automatic. I have a smaller machine that is an amazing chocolate tempering machine - have you see my videos ? If not, look for ChocoVision on my channel. I know of their mini version, but not sure how much smaller it is than the Rev2B version I have. The model I have ( Revolation 2B ) holds a max of 1.5 pounds ( 680 grams ) I know the round model that Mol d'Art sells, and depending on how much chocolate you use on a daily basis this may be the way to go.
Hi again, I just checked the ChocoVision website, and the Mini is listed at 1.5 lbs of chocolate - just as the Rev 2B model is listed at ( total capacity ) That makes me wonder what the real diff is, as the Rev 2B is substantially more expen$ive. I would love to know what the size of your bowl is in diameter. I would appreciate you measuring the diameter of the bowl for me, if you have time some time. I can do a video and show you the diameter of the Rev 2B today if you wish and post it on UA-cam. I'll measure the bowl from the outer part of the rim so it is exact. This will give you an accurate reading on the machine you currently own.
@@BakeLikeAPro the bowl's measurements, from the largest part of the bowl's lip 8" x 3 5/8th". from what i've gathered on-line, your machine has more bells and whistles. your machine doesn't have near as many positive reviews, as the mini. the mini claims to be able to do 1.5 lb, but in reality, it does a bit less than 1 lb. i've been sorely wanting the revolation, as i have a small home business.
thanks so much for your help. you've inspired me and taught me so much. i've watched all of your mol d'art and chocovision videos several times each. i can't get enough of them. :)
Very interesting. I just did a measurement, from the *outside* of the rim, right through the middle, and I get 7-3/4" and 2 "ticks" on the measuring tape. I did this as accurately as I could. If you are getting 8" that's quite a bit larger than the bowl I have here, ( unless you were estimating this a little bit ) If you got *exactly* 8 inches, then your bowl is larger than the one on the Rev 2B. I will do a video for fun, showing this in the near future. I just measured the height ---> 3-1/2 inches HIGH + 3 "ticks" ( exactly ) Now that we have this info, I'm wondering if the bowls are really different. Apart from the bells and whistles, I'm going to guess the motor system is the same. --- I just checked online, and in the United States the model you have is $199 ... that is really inexpensive. ( your model up here is $432 ) The Rev 2B up here is $1135 + 14% taxes, but in the States, that price is $525, so much more expensive for us up here. The bowl alone for the Rev2b is $112. ( I am referring to Amazon Canada pricing )
P..S. - for some reason UA-cam put a line through a lot of my text, due to the reason I'm assuming I use a "dash", and I can't go and edit it... sorry about that.
Fake chocolate need temper? please reply
There is no need to temper "fake" chocolate. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* ua-cam.com/video/fnK5gv7hq9M/v-deo.html ✅
hey there is your chocolate contains vegetable fat ?
why my chocolate is too easy to melt ?
Real chocolate does not contain vegetable fat. It is 100% cocoa solids ( butter )
If your chocolate is easy to melt this is good ( if you mean when you melt it ) .... if you hold the chocolate later on
when you want to eat it, and it melts, then this means it is not tempered. You did not explain clearly enough for me to
tell you the best answer, I'm sorry about this.
Hey BakeLikeAPro :) I would really appreciate your answer. Thanks for the video, it was very detailed and interesting to watch. I do have a question: I am a new beginner at making chocolate using carob powder instead of cocoa powder. Which means i make chocolates from scratch, and i use carob powder, cocoa butter, milk powder, essence.. I simply melt the cocoa butter in a double boiler and add all the ingredients, and then mold it. My question is: my chocolates are NOT shiny, and it does NOT harden quickly in room temperature...I am not sure if it is even possible to somehow temper chocolate which does not contain cocoa powder. And since i don't use cocoa powder, i can not seed my chocolate by adding a proper chocolate which contains cacao powder.. Can i temper my carob chocolates by only rising the temperature up to 45 degrees celcius, and then down to 32 degrees. Is seeding nescessary? I would really really appreciate if you would answer my questions :) I am desperate :)
Good, informative video. Just way way too long. 5 minutes is all you really need to convey the information.
Hi iPat6G, I tend to go on and on, sorry about that. Thank you for taking the time to visit my channel, I do appreciate that.
i disagree. i love these chocolate machine videos. i've rewatched all of these many times. today, i'm finally going to buy this machine!
@@BakeLikeAPro i think you did a great job demonstrating and explaining! it was the perfect time / length