How to Temper Chocolate & Make Chocolate Decorations || Ally Bakes
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- Опубліковано 7 чер 2018
- ALL ABOUT CHOCOLATE!! How to temper, how tempering works, and how to make super cool chocolate decorations.
Details & Printable Chocolate Tempering Cheat Sheet: allybakes.ca/2018/06/08/how-to...
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Thank you for this super helpful video! Worked great
Very helpful and very pleasant to watch! Thanks
the best explanation ever!!
Finally a tempering recipe that works! Thank youuu!
You’re very welcome!! I’m glad the video was helpful to you 😁
Thanks for this.want to try it
Thanks! It really worked!
Pretty.....cool choco tips❤️
Really informative and nice editing! :)
Thank you :):)
Love it !!
Best way to explain
thank you!! ❤️
Hello, is this possible may I ask where did you buy thermometer? Thank you
So tempering is just basically 1/ melting 2/ stir and cool and 3 reheat?
wow.. excellent
Great video!! So informative and well done. Thank You!
Jazz Linton thank you!! 😊
Amazing
what is your room temperature? humidity?
Cutie chef
Is there a way without a thermometer
What kind of chocolate is this
Really like the explanation, will use it as a reference when I use the seeding method. I do have one question, which thermometer do you use? I really like yours and would like to get one :)
Thank you! I'm glad the explanation helped you out! The thermometer I currently use is the instant read candy thermometer from the brand Taylor :)
My God you have such beautiful fingers …..had to watch again because my eyes were stuck on your fingers
Lovely video - tks
Thank you 💕
wats your room temp?
THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜, AWESOME
Hey the temperature around me is too hot. Above 25C always so the Chocolate won't set at room temperature. So how will I know if i have tempered properly or not!
Same concern ;(
I click your video because i saw you in it ☺
Wow, finally I get it. 😀
Maria Palie yay! I’m glad this was helpful for you! ☺️
Hi, i just trying to temper my couverture chocolate with seeding method without using thermometer, and i fail. Now its on liquid state and im out of chocolate now. So i store it at the fridge. Can i save it with seeding method using new couverture?? But i will be using a thermometer next time (ordered it). Sorry if my english isnt proper
Billy Wijaya hi!! No worries, you can keep it in the fridge until you get the new couverture, when you do get it and your thermometer, just be sure to melt the old couverture completely to get rid of any blooming and to start over with the new couverture. Good luck I hope this helped! :)
@@allysaw thanks for the fast response! Have been watching a lot of seeding method tempering video without thermometer and it seems so easy. But its not as easy as it seems,will for sure do as you said when i get my new couverture.
@@allysaw hey so i just tried it again today, it works, but my chocolate at 32-33 C is still too thick that i cant pour it nicely in the mold and tap it to the surface to remove air bubbles cause it doesnt want to move cause my chocolate is thick at that temp, it was like nutella thick, and i also scared if i heated it more than 34 C so it is quite runny, i will get it untempered again. :/
@@allysaw gonna tried it again tomorrow with lesser chocolate, maybe my 1st batch just already heated too much from the beginning that it became too thick i guess?
hi! if i store my chocolate in fridge does it mean it is untempered anymore? Thank you!
Hi!! It won’t go untempered if it’s already tempered and you place it in the fridge, although if it’s melted and untempered and you place it in the fridge it might stay untempered
@@allysaw thank you so much! 💛💛
My area has a room temperature between 31°C to 33°C. Can my chocolate still be temper if I leave it outside
Same concern ;(
Same concern
Another thing, I kept on tempering chocolates but it all failed. It wasn't overcook but wasn't just properly tempered, can I still reuse it?
Yes, you can retemper your chocolate, no problem 😉
I would like to add a tip: if it keeps failing, try to start tempering dark chocolate first (easiest). Melt to 45 degrees, add 25% new chopped callets and keep stirring till you reach 31 degrees. Measure the temperature during stirring. A good tempered chocolate need tot have a small amount of callets at 34 degrees! If, at 34 degrees, all your chocolate is solved, you don't have a good tempered chocolat. Cooling is important too! Let it set in the fridge for 10-15 min. Afterwards, seal it against moisture and let it cool further for 12 hours. After that you van demold your perfect bonbons! Hopefully it works for you! Let me know 😉👍🏻
@@arnedijkstra7715 Thank you so much for your time!
@@marig8199 no problem, I really believe you can turn this arround and make it work. Let me know if you still have questions then I/we will help you with what we can 👍🏻
Good video, wish I watched this a couple days ago lol. My chocolate has seized
how to identify chocolate that need to be tempered?
To check if the chocolate is tempered, you have to put a bit of the melted tempered chocolate on parchment paper and put it in the fridge for a bit. After it has set and become solid, take it off the baking paper. If it is shiny and it make a snap noise when you break it in half then it is tempered.
It will not work in warm environment like here in the philippines.
U look like jemma cupcake in asian version hehe 😍
Does this work the same with compound chocolate tho? :/
Chi Ler Fam compound chocolate usually contains little to no cocoa butter and mostly vegetable fats & lecithins to keep it stable, so tempering compound chocolate isn’t necessary since it re-hardens on its own. You should definitely give pure chocolate + tempering a go though! 😊
@@allysaw thanks for your reply! I actually tried making chocolate barks using compound chocolate but it doesnt snap nicely and doesn't have a nice shine (also kinda melts? But not completely, just dirty hands you know) so i gave up haha 😂 I'd most definitely want to try out the REAL chocolate if i get the chance but honestly the price difference is HUGE and its only a hobby so :/
Chi Ler Fam yeah I’d say that’s the biggest downside to compound chocolate 😂, also I totally get it! Maybe you can try finding smaller bars of real chocolate, even 200g would be a good amount for practice!
You are so pretty:)
Thank you. I'm going on a chocolate journey, for fun and because I love chocolate. This was very informative.
You are so welcome! Enjoy your chocolate journey!
I became a frustrated baker. Casue i cant temper my white chocolate 🤣🤣 idk if its the humid weather or my thermometer is off
Chocolate does take forever to set when it’s hot/humid out 😂😩 hang in there!
😄😄👍 keep it up ,
Which brand chocolate u r using
Jyoti Bangera I’m currently using callebaut! ☺️
🤤🤤🤤🤤🤤
I'm SO confused over this process of tempering chocolate. I was hoping this would have cleared things up for me....but it didn't. I remain confused. There has to be a simpler explanation out there. =(
Try it out and see what happens. Sometimes the explanation is experimenting and experience first hand.
Hi. I'm really confuse. As what I've understood, in seeding it has to cool down to 28-29°C (based on the chocolate I bought). Having my room temp set on 31° (cause I live in PH), does it reach 28°C just by stiring it for long? Or should I put it in a bowl of ice from time to time for it to cool down?
I did this over and over. I put it in the refrigerator to set, I achieved the snap, but once you touch it, it just melts within a minute.
Act. you can bring it right to 31 degrees. Cooling it till 28-29 will take out some bad crystals but you won't need to do so. Your room temperature is not good for tempering, as well the humidity I guess. A lot of ppl make use of an airconditioning to prevent issues with this. If you don't have this, try to mold Chocolate if the temperature is as low as possible (16 degrees is best though). Keep up the good work and enjoy this great hobby!
@@arnedijkstra7715 @Arne Dijkstra thank you so much for your time!
@@marig8199 hi Mari, did you give it a try recently? Did it succeed?!👍🏻
@@arnedijkstra7715 Hi! Yes I tried it again but still the same result because of what you have said that my temperature is not that suitable for the chocolate. We have an air conditioner but cooling our place down to 18-20° would be too expensive since our place is too wide.
Too much work, not the simplest thing to do...
nasser yuan tempering chocolate is definitely quite the process haha