Please check with Sweetlink or Godel Chocolates for tempering equipment. I am not familiar with the current prices 😊 hope this comment helps. Good luck with your cacao journey
Kaya pala hanggang tableya na lang ang mga karaniwang nagtatanim ng cacao. Kung sakaling iproseso ang cacao. Wala ng magventure to chocolate bars. Ang komplikado para sa ordinaryong tao.
Most chocolate brands are too sweet. And the artificial sugar brands don't taste good. I want to learn how to make my own chocolate with customized sugar level. Would be nice if there are ready made set of ingredients from the store with instructions and we just have to cook/bake/temper them adjusting the sugar level.
You say that if you go to low when tempering your chocolate, you would form type I, II, and III crystals and you would have to start all over again. My question is if you raise the temperature to melt the type IV crystals, why wouldn't it also just melt the type I, II, and III crystals without starting over?
What if gumamit po ako ng tempering machine, lagi po bang successful yun? If not po, ano po ang reason bakit hindi po nagiging successful. Also, pag gumagamit po ba ng tempering machine dapat nasa malamig pa din pong workplace?
Hi Dan thanks for watching our videos and supporting our channel. We explained this in our video How to Temper Chocolates - ua-cam.com/video/iBXpL6l1wKE/v-deo.html We explained about working conditions needed for tempering chocolates. We hope that this video helps you in your journey.
Thank you for this video. Its so hard to temper white chocolate sa weather natin in the ph. Di ko mapacool down till 25degrees hehe.. Any tips po? Thank you!
Work at night? Haha we haven’t figured it out fully rin talaga. PH weather is complicated for chocolate making. Tempering machine na next suggestion. Or silk cocoa butter for easier tempering
Good content. Salamat ng marami. Yung humidity variable din pala. Hindi masyadong nadidiscuss yung details na yon sa seminars. I appreciate the information given.
Thank you Gab for watching our videos and supporting our channel. Yes we had to try and figure out a lot of times kung bakit hindi matemper yung chocolates namin. Then we figured out the humidity variable and with our weather in the Philippines mahirap icontrol without assistance from equipment. 😍 Good luck on your chocolate journey🍫
Hi Eliza, thank you for watching our video and supporting our channel. Chocolates does not have an expiration date but usually it has a best before date - We explain it fully in this video ua-cam.com/video/7t3P_p-ZU78/v-deo.html
Tempering is very challenging part of chocolate that a first reason why we can not obtain a perfect shiny here in Philippines except to spray a cocoa butter in to a mold.
Hi! I would like to ask what kind of chocolate should use for tempering? Is it couverture or compound chocolates? Thanks for the videos that you shared about tempering method :)
Hi Marestte, thank you for watching our videos and supporting the channel. Couverture Chocolates need to be tempered and Compound doesn’t need it. Main reason is Couverture Chocolates has cocoa butter while compound chocolate has vegetable oil substitutes
Hi Rhan. Thanks for watching the video and supporting the channel. We haven’t really tried all the tempering machine brands so we couldn’t say for sure. But you check different chocolate makers or chocolatiers you would probably see recurring brands like Selmi, Choco Vision, FBM. Base your decision also on your need. What capacity machine do you think is sufficient for you. Because these things are expensive 😂 Hope that helps and good luck on you chocolate journey 🍫
Hi Julie, thanks for watching our video and supporting our channel. For your question tablea is 100% chocolates and can be tempered. Best not to temper the freshly ground tablea especially if it is not fine in texture. There might be still small pieces of nibs and might damage tempering machines.
Please I want to find out After tempering to the desired temperature Do you immediately have to mold? And if you don’t immediately mold would the tempering or chocolate be distorted . Can you leave it in the bowl to do your test and come back to mold after ? And won’t the the temperature Or immediately you reach your tempered temperature and you stop agitation Nothing can Untemper it ? I hope my question makes sense
ua-cam.com/video/7t3P_p-ZU78/v-deo.html Thanks for watching our videos and supporting the channel Carmel. You can check the link above ☝️ as we answer more questions like these😊 but for a quick answer typically two years but depends on factors which we discussed in the vid😊
thank you for sharing these infos...im just curious if there is any time duration for heating up and tempering process?i mean how do i know if i can proceed to the next level of cooling down after i melted the chocolates. thanks...
Hi thanks for watching our video. If i understand your question correctly you are asking about time it takes to reach the right temperature to make the chocolate "in temper", to answer this, it depends on a lot of things - your chocolate, your room temp, if you are using a tempering machines, etc. There is no time duration, it depends if you are hitting the required temperatures. Then you can move on to the next steps. We have discussed the different temperature guides in the video. Hope that answers your question!
Hi Oliver thanks for watching the video and supporting the channel. Chocolate production room is just an air conditioned room. However in our country mataas ang humidity that affects tempering so we may need dehumidifier.
You can try po for yourself na wala muna and if your working conditions would allow you to properly temper then mas maganda. If not then you can try adding it later on
@@cacaocultureph maam last question kailangan po ba itemper ang cacao butter? Balak ko kasi lagyan ng color and ano po right temp for cacao butter if tempered?thank you😊
Hi guys. Thanks for the info. I have been tempering homemade chocolates using the tabling method nd I hv got decent results but not consistently. Have u guys tried the sous vide method for tempering? Since tempering machines are expensive..sous vide seems to be economical. So is it worth a try?
Hi Madhura, thanks for watching our videos and supporting our channel. We have not tried the sous vide method of tempering. We haven’t really looked into it and have no equipment to try it out. Have you tried seeding method?
Thanks for responding 😁 I make bean to bar chocolates nd I haven't tried the seeding method since it involves adding tempered chocolate from other source.
@@madhuram7002 Yes that would be the case. An interesting thing we are looking into is this machine called magic temper that tempers the cocoa butter. Tempered cocoa butter is called silk cocoa butter and a tiny bit of this when added to your batch would temper your chocolate. We have no personal experience on this machine yet but hopefully this is an option that you can also explore. Defintely cheaper than a tempering machine
What are your challenges in tempering chocolates? Share to us your experience!
Warming up the moulds and how quickly to cool or not so as not to get differing chocolate crystallization
Woah..mind blowing info. Very sophisticated explanation. Thanks for the info. Just planted cacao and looking forward to make chocolate
Thank you for supporting the channel. Good luck on your chocolate journey
Nakakahilo kamay mo madam
hello where can we buy tampering machine small size only.. then how much?
we already have cacao farm...
we need tampering machine thank you!
Please check with Sweetlink or Godel Chocolates for tempering equipment.
I am not familiar with the current prices 😊 hope this comment helps.
Good luck with your cacao journey
Kaya pala hanggang tableya na lang ang mga karaniwang nagtatanim ng cacao. Kung sakaling iproseso ang cacao. Wala ng magventure to chocolate bars. Ang komplikado para sa ordinaryong tao.
Depends lang po talaga sa tao it gusto nila ituloy. We are presenting the information that we uncover during our own personal journey.
Paano po mag add ng sweetener during tempering?
You do not add sweetener during tempering. Sa pag grind po tyo nag add. Para maging pino along with the texture ng chocolate.
How do I temper tablea? is the temperature the same as dark chocolate?
Table top temper if you don’t have the machine. Yes like dark chocolate temps
Ang klaro!
Thanks 🙏 🥰
Most chocolate brands are too sweet. And the artificial sugar brands don't taste good. I want to learn how to make my own chocolate with customized sugar level. Would be nice if there are ready made set of ingredients from the store with instructions and we just have to cook/bake/temper them adjusting the sugar level.
You say that if you go to low when tempering your chocolate, you would form type I, II, and III crystals and you would have to start all over again. My question is if you raise the temperature to melt the type IV crystals, why wouldn't it also just melt the type I, II, and III crystals without starting over?
What if gumamit po ako ng tempering machine, lagi po bang successful yun? If not po, ano po ang reason bakit hindi po nagiging successful.
Also, pag gumagamit po ba ng tempering machine dapat nasa malamig pa din pong workplace?
Hi Dan thanks for watching our videos and supporting our channel. We explained this in our video How to Temper Chocolates - ua-cam.com/video/iBXpL6l1wKE/v-deo.html
We explained about working conditions needed for tempering chocolates. We hope that this video helps you in your journey.
I found this YT channel today and of course i fell in love with it! In the future i would like to make ma own cacao farm!
Good luck on your cacao journey! Thank you for supporting this channel. We hope to see your progress in the future.
wow! i wish nakita ko tong video nyo po bago ako nag seminar nang tableya maling na useless lng din.
There’s always room for new learning and discovery 😊
Thank you for this video. Its so hard to temper white chocolate sa weather natin in the ph. Di ko mapacool down till 25degrees hehe.. Any tips po? Thank you!
Work at night? Haha we haven’t figured it out fully rin talaga. PH weather is complicated for chocolate making. Tempering machine na next suggestion. Or silk cocoa butter for easier tempering
Can I use non stick tempering machine?
Good content. Salamat ng marami. Yung humidity variable din pala. Hindi masyadong nadidiscuss yung details na yon sa seminars. I appreciate the information given.
Thank you Gab for watching our videos and supporting our channel.
Yes we had to try and figure out a lot of times kung bakit hindi matemper yung chocolates namin. Then we figured out the humidity variable and with our weather in the Philippines mahirap icontrol without assistance from equipment. 😍
Good luck on your chocolate journey🍫
Hi po may expiration po ba Ang pag gawa ng cacao chocolate? If ever may expiration how many months or year?
Hi Eliza, thank you for watching our video and supporting our channel. Chocolates does not have an expiration date but usually it has a best before date - We explain it fully in this video ua-cam.com/video/7t3P_p-ZU78/v-deo.html
Tempering is very challenging part of chocolate that a first reason why we can not obtain a perfect shiny here in Philippines except to spray a cocoa butter in to a mold.
Thanks for sharing! 🥰 thank you for supporting the channel
Hi! I would like to ask what kind of chocolate should use for tempering? Is it couverture or compound chocolates? Thanks for the videos that you shared about tempering method :)
Hi Marestte, thank you for watching our videos and supporting the channel. Couverture Chocolates need to be tempered and Compound doesn’t need it. Main reason is Couverture Chocolates has cocoa butter while compound chocolate has vegetable oil substitutes
Maam thank you so much it really help me and my husband in our chocolate venture
You’re welcome Lovely 😊
I just want to know what brand would you recommend for tempering?
Hi Rhan. Thanks for watching the video and supporting the channel. We haven’t really tried all the tempering machine brands so we couldn’t say for sure. But you check different chocolate makers or chocolatiers you would probably see recurring brands like Selmi, Choco Vision, FBM.
Base your decision also on your need. What capacity machine do you think is sufficient for you. Because these things are expensive 😂
Hope that helps and good luck on you chocolate journey 🍫
thank you so much i learn something about temperinh
You’re welcome ☺️
Hi there, can a freshly ground cacao can be tempered? or tablea? thanks!
Hi Julie, thanks for watching our video and supporting our channel. For your question tablea is 100% chocolates and can be tempered. Best not to temper the freshly ground tablea especially if it is not fine in texture. There might be still small pieces of nibs and might damage tempering machines.
Please I want to find out
After tempering to the desired temperature
Do you immediately have to mold? And if you don’t immediately mold would the tempering or chocolate be distorted .
Can you leave it in the bowl to do your test and come back to mold after ?
And won’t the the temperature
Or immediately you reach your tempered temperature and you stop agitation
Nothing can Untemper it ?
I hope my question makes sense
Does Tablea have an expiration?
ua-cam.com/video/7t3P_p-ZU78/v-deo.html
Thanks for watching our videos and supporting the channel Carmel. You can check the link above ☝️ as we answer more questions like these😊 but for a quick answer typically two years but depends on factors which we discussed in the vid😊
Hello 👋 Miguel from 🇵🇷 good luck
Hello 👋 All the way from the Philippines! Thanks for watching our videos Miguel. We truly appreciate the support.🍫😍
I love all your videos 🥰🥰
Thank you 🙏 we appreciate you supporting the channel 🍫🍫🍫
thank you for sharing these infos...im just curious if there is any time duration for heating up and tempering process?i mean how do i know if i can proceed to the next level of cooling down after i melted the chocolates. thanks...
Hi thanks for watching our video. If i understand your question correctly you are asking about time it takes to reach the right temperature to make the chocolate "in temper", to answer this, it depends on a lot of things - your chocolate, your room temp, if you are using a tempering machines, etc. There is no time duration, it depends if you are hitting the required temperatures. Then you can move on to the next steps. We have discussed the different temperature guides in the video. Hope that answers your question!
Pwede po ba magtemper ng chocolate dito sa phils na walang chocolate room? Aircon lang.
Hi Oliver thanks for watching the video and supporting the channel. Chocolate production room is just an air conditioned room. However in our country mataas ang humidity that affects tempering so we may need dehumidifier.
Kailangan talaga ba dehumidifier kahit lower temp na yung aircon ang nakaharap skin yung aircon. 😊
You can try po for yourself na wala muna and if your working conditions would allow you to properly temper then mas maganda. If not then you can try adding it later on
@@cacaocultureph maam last question kailangan po ba itemper ang cacao butter? Balak ko kasi lagyan ng color and ano po right temp for cacao butter if tempered?thank you😊
@@olieb.5490 Yes you will still need to temper it parin similar to White Chocolate. Cocoa Butter po ang reason bakit tayo nag tetemper.
Thank you po
Thank you for watching our videos on UA-cam Crezel🥰 We appreciate the support
Looks yummy
Thank you 😋 Shobhana for watching our videos and supporting the channel.😍
Hi guys. Thanks for the info. I have been tempering homemade chocolates using the tabling method nd I hv got decent results but not consistently.
Have u guys tried the sous vide method for tempering? Since tempering machines are expensive..sous vide seems to be economical. So is it worth a try?
Hi Madhura, thanks for watching our videos and supporting our channel. We have not tried the sous vide method of tempering. We haven’t really looked into it and have no equipment to try it out.
Have you tried seeding method?
Thanks for responding 😁 I make bean to bar chocolates nd I haven't tried the seeding method since it involves adding tempered chocolate from other source.
@@madhuram7002 Yes that would be the case. An interesting thing we are looking into is this machine called magic temper that tempers the cocoa butter. Tempered cocoa butter is called silk cocoa butter and a tiny bit of this when added to your batch would temper your chocolate. We have no personal experience on this machine yet but hopefully this is an option that you can also explore. Defintely cheaper than a tempering machine
@@cacaocultureph wow! Will read abt it. Thanks for ur insight 😁
@@madhuram7002 You're Welcome. Let us know if ever you've decided to buy one and try it out. Would love to hear from you soon.