14 Bowl tempering
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- Опубліковано 2 жов 2024
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Tempering chocolate with bowls of water--one hot and one cool. This is an easy way to temper chocolate at home without the need for tabling or adding seed.
Love the less common Brahms at the start!!!
After 2 days of of living a tempering nightmare, I found your video and instructions on your site. Tried it and it worked like a charm and so easy to do! The key to my issue was the room temperature after molding. Thank you so much for your excellent tutorial.
I'm really glad it helped.
To keep the chocolate in temper can I keep it in the warm bowl of water maintaining the water temperature?
Yes, that is what I do. 88 or so for standard tempering or 92 if you are using silk.
Thanks for your help!
11:21 the AlChemist resisting the urge to explain the process in much deeper scientific detail
Yeah, I kind of do that.
Great video! The explanations are well put together for a newbie to understand and it takes the stress out of the process. I like bowl tempering. Did my first 3 attempts at tempering chocolate and got my first 3 successes by following this video. Good job!
In 3:00 you say to chill about 1/3 of it. On your website you say to chill 2/3 of it. Which is it? Also, what happens if you do get water in your chocolate? I'm a little nervous about using bowls of water near it despite having the paper towels nearby
Hi John it's Ashmitha here from Southern part of India am a great fan of your videos, when I was struggling to search videos on home made chocolate I found yours.And after watching it I had a doubt John. That since am residing at Southern part of India I face alot meltdowns because of summer when making chocolates .So can you help me how to reduce the meltdowns and also what should be the ideal temperature of the surroundings to make some good home made chocolate bars.
Will adding ingredients like ground coffee or maca powder to the melanger affect the temperatures at which you temper? If so, how would one calculate this?
Thank you so much John! One question..does it not matter that the “warm bowl” was not brought down to 82 seg before pouring it into the bowl that you were tempering ?
No. The whole point is that you have created Type V (and IV) seed in the cool bowl. You are only adding the contents of the warm bowl to heat the whole mixture back up. It will be crystal free and as the overall temperature comes up the Type IV will be destroyed and you will be left with only Type V ready to be poured into your molds.
Awesome, it's just a hard concept to wrap my head around. I'm a novice; only cooked 2 batches of chocolate, but looking to get more into it : ) Thanks for your help! The videos have been very informative
I'm fresh into chocolate making, and am absolutely loving it. Really appreciate your videos. My question is, how do additions to the chocolate, like almonds or peanuts, impact tempering? And what is the best time to add them? Sprinkle them on top after pouring into the mold and then shaking the molds so the pieces imbed a little into the chocolate? Or mixing the nuts into the chocolate while in the bowl, and then pouring the chocolate (with the nuts) into the molds?
Really there is no 'best'. It is a matter of what works for you. Making additions right at the end is certainly the easiest. The main thing is to have them at roughly the same temperature or slightly cooler than your chocolate.
“Mutated knowledge” ❤😂
Thanks for showing the tempering the chocolate which is just prepared from melanger
I think seeding cocoa butter silk is the easiest.
Hi John thank you for putting out such amazing content! I have a question relating to around @17:30. Why is it okay to stir in the bowl before molding? wouldnt stirring break / disturb the type 5 crystals before you pour it into the molds?
I hear what you are saying and simply know it does not. It is something about the constant or near constant motion that keeps them from forming. My understanding post pour stirring causes some ilk of surface shear.
@@HowToMakeChocolateAtHome thank you John!
At which point during this process would it be best to add nuts to avoid blooming? I’d assume adding the nuts after pouring the chocolate into the mold would be similar to scraping the surface with a knife.
I add them to the molds generally but you can add them to the bowl. In neither case is there any sheer like scraping.
I am SOOO happy I found your channel. I have a lot of questions, but Im a new subscriber and want to make sure you haven't covered them in videos yet. Then I'll ask! Love the Pyrex!
Thank you for the video. I want to ask if this bowl tempering technique requires a certain environmental temperature range to work with ? That is the surrounding temperature , the room temperature.
Thanks for the video. If I want to cover a cake with chocolate, and after I temper the chocolate, and pour it on to the cake, how do I spread the chocolate over the whole cake? I cannot rap the cake against the table surface because this would ruin the cake, and I cannot spread the chocolate with a knife either because it would bloom. What do I do?
That usually isn't done. when I've seen it done it has been with tempered but soft pieces of chocolate wrapped. I recall doing such a poured chocolate topping in my youth and it was a real pain to both cut and serve due to the hardness of the tempered chocolate. That all said, I would try using Silk to temper so your chocolate is less viscous. Get the cake on a rotating base used for decorating and you should be able to get it to flow off and around pretty well.
k usually that is done with chocolate ganache which is pourable and spreads with some tilting of the cake from side to side and front to back. Ganache is simply melted tempered chocolate and cream mixed together. The fat in cream allows the chocolate to set but not harden. If you were able to achieve a tempered chocolate covered cake, I imagine the tempered chocolate would harden too much to be able to slice the cake smoothly.
I am very grateful for this series. Learnt a lot☺️👍👍. Will be asking questions through the email soon.
Wot is ur room temperature.
I have issues with room temperature and high humidity
I have to keep it in refrigerator for solidifying the chocolate.
And when it is taken out from refrigerator
Water droplets is forming on top of it .
I love this guy so much! Best chocolate tutorials 😍👏✨
Works wonderfully for any real chocolate I’ve tried so far. Until I get my melanger I have to use premise chocolate, and this tempering method is even easier than the typical method you see online. Rock on man.
All your videos are excellent!! Learnt a great about the chocolate! But I have a very silly question.. after we pour chocolate into the mould and freeze it/ refrigerate it in the fridge.. is there any professional chocolate refrigerator available which is only used for freezing chocolates in bulk and not the regular fridge used at home? I want to know what it's called as.. didn't find it anywhere
I don't think there is a standardized name. They go by refrigerators, chillers and cooling cabinets.
Hello, what thermometer would you recommend?
I really like the one we carry. chocolatealchemy.myshopify.com/collections/equipment/products/tempra-non-contact-infrared-thermometer
Always come back to refresh my knowledge when the human condition makes me forget the science of chocolate tempering. Johns explanation is awesome. For myself, I ditched the bowls and did trial and error with the hairdryer I own, which can also shoot out cool air which helps a lot if I take it to the edge accidentally. It's my go to method. Just wanted to put that out there. Thanks John!
can you re-melt bloomed chocolate?
You sure can. We're working a video about this topic right now. A good way to think about this is when ice melts can you re-freeze it? Of course you can, and that's all that's happening when you melt ice or chocolate is changing the crystal structures inside. So feel free or go search "bloom" on our website for more information :)
Whats is temperature range for tempering
.
How long should i keep the molten chocolate in the tempering zone? I mean, after i created the desired crystals, i mixed up the two parts of the molten chocolate in one, then achieved the required temperature range, should i stir it for a couple of minutes, within the temp range, or immediately put it in the mould?
As long as you are sure it is mixed fully, you can mold it up immediately.
@@HowToMakeChocolateAtHome Thank you!
Is this method and temperatures valid for dark chocolate, or only milk chocolate? Thanks!
The method is valid for all but the pour temperature changes. About 84 for white, 86 for milk and 88 for dark.
How To Make Chocolate At Home thanks! Pour meaning the final temp you end up with?
Yes.
I don't have melengar how do I still temper chocolate? Also my room temperature through out the year is 35°c and plus.... Will this method of tempering give a chocolate the snap we are looking for at my room temperature?
Melangers and tempering are 100% unrelated. You'll need a way to reach the temperatures in the video and/or a refrigerator for the chocolate to set in. Although you will still need somewhere cool, you might want to check out using Silk to temper.
@@HowToMakeChocolateAtHome thank you for your reply... Also does tempering stays at 35°room temperature?
No, it will probably melt.
Hi, so I did the bowl tempering. After grinding the beans, I removed it from the melanger, and set the chocolate in a bowl with warm water it was about 100F. I took the 2/3 and cool it down with the other bowl to about 80F and then raise it back up to 88F by slowly pouring the 1/3 (it was setting at 95F when I took it out) into the 2/3. After it, I pour it into the mold and let it set it at room temperature around 75F. I don't know what I did wrong but my chocolate bloomed. Could you please help me? I would appreciate it. I'm helpless.
This is what my chocolate looks like prnt.sc/uk13g9
I have to add that I used about 25% of white sugar in it. I tried grinding the beans without sugar or anything added but the end product still bloomed. It looks like that still so I don't know what's wrong.
How do we know whether it's thickening due to low temp vs thickening due to proper crystal formation?
There is effectively no difference. The thickening as the temperature drops is because there is crystal formation.
@@HowToMakeChocolateAtHome I am finding that the chocolate is still pretty thick when it’s come back up to 87 degrees, and then it’s difficult to pour into the moulds. What am I doing wrong? (Milk chocolate)
The first steps would be to both look at your recipe to make sure you have enough fat and after that, that your thermometer is accurate. I generally shoot for a 40% minimum fat for milk chocolate. If your thermometer is off, it could be cooler than it is reading.
@@HowToMakeChocolateAtHome thank you- I used 25% of each ingredient and full fat milk. What I find is that on the way ‘down’, at 88 the chocolate is so much runnier than when it has been to 70 and is on the way ‘back up’ and at 88/89. Frustrated.
With 25% each you are at about 38% plus a little for the milk fat. It might be as simple as another 2.5-5% butter. Also it is totally normal and you want it a little thicker. That is a good sign but I get it is harder to work with. It means you have formed a good crop of Type V seed crystals. It is also worth noting 88 is generally too hot for milk chocolate. Kept there long and you will lose those nice crystals pretty quick. You generally want closer to 86 F.
Can you translate to Arabic ????
We don't have a good way to do that.
Hello, do you know why milk powder prefers crystal 5 and not 3 & 4? Many thanks
It does not really. Why do you think it does?
At 15:48 [milk fat] “preferentially inhibits crystals 2, 3, 4 more than 5”
@@rebecca29912009 Well there you go. I guess I said that. At this point I'm not sure that is true or simply the fact that you are working to make the 5 happen is the key. Also I guess I said it because when compared to chocolate without milk, untempered milk chocolates don't always bloom whereas dark basically always does.
@@HowToMakeChocolateAtHome :) I see. Thanks for getting back to me!
What was the temperature of your hot water bath at the beginning?
Around 100-105 F. Just a little warmer than the target of the chocolate. Mostly you are using it just as insulation.
How To Make Chocolate At Home thank you!! 😊
How To Make Chocolate At Home oh also do you have any video where you discuss about the heavy metals found in cocoa products? I am interested to know what your opinions are on this. I am new to chocolate making :)
Hi John, great video. Im in the process of trying to make chocolate. I just have a quick few questions.
1. What is your room temp while choc is in the mold?
2. Is it ok to put molds immediately into a fridge set to 20oC?
Im having huge issues with fat bloom...
3. What is your post mold process?
4. If the choc liquor isn't smooth will that affect tempering? Does it have to be liquid?
5. Can i melt sugar and add as a liquid form?
Thanks so much
Hi Ben,
1) Around 70 F.
2) Yes, but only until they are just set. About 8-10 minutes. Don't leave them in until fully cold or you rush the tempering too much.
3) I don't understand your question.
4) I think the answer is yes, but I'm not sure what you mean. What liquor?
5) No. it is way too hot.
Thanks for the responses. Sorry for the confusion.
3. After you pour into molds do you just leave them on the counter for a while or put in fridge? At what point do you take them out of the molds?
4. Choc liquor after in the melanguer. So does the finished grinded product have to be watery for good tempering? Or can it be thicker ? Does the thickness affect the tempering process?
Blessings. Ben
3) It really depends how warm it is in your area. Much above 70 and I would refrigerate 8-10 minutes until the top is just set.
4) FYI, liquor = unsweetened chocolate. What is out of the melanger is chocolate. You really want a low viscosity i.e. then chocolate to temper. Thicker chocolate often blooms since you have to disturb it more and can break up crystals.
Hi John, thanks heaps for the advice. Can we add regular butter to chocolate? We added a small amount of margarine 11g to about 400 g of chocolate and it really helped stop the bloom. It's still quite hard. We put in the fridge for 10-15 mins and then took it out. Left it in the room which is around 26-28 oC and didn't bloom.
In both cases (margarine and butter) you are inhibiting tempering so it doesn't bloom but you don't get a great temper either. That is why milk chocolate is softer than dark.
I fell asleep watching this video. It could be packed into 5 minutes.
this series was our first crack at video. give us a break. :P
That's a bit harsh dude.