How To Temper Milk Chocolate Using Cocoa Butter Silk | Easiest Method!

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  • Опубліковано 27 січ 2025

КОМЕНТАРІ • 10

  • @EkoWishloff
    @EkoWishloff 6 днів тому

    Can this work with white chocolate tempering ?

  • @gabrielxpto
    @gabrielxpto 10 місяців тому +1

    What are the proper conditions (temperature, humidity, time) for setting the chocolate after molding?

  • @royalcake
    @royalcake 9 місяців тому

    Sir I have a doubt, will you tell me? How much cocoa butter silk should be added in how many chocolates?

  • @terryraines9952
    @terryraines9952 Рік тому

    so why use silk if your useing chocolate and taking it to 115F then back to 89.5 or 90?

    • @djtomchay6396
      @djtomchay6396 Рік тому +1

      Silk seeds the chocolate with pure form 5 crystals at the right temp. The table method uses agitation as it cools, which isn't necessary this way. And this is something you can do when you don't have any seed chocolate.
      These crystals form so fast and aggressive that there isn't any room left for the other types of crystals to form. It's very easy to do, and almost completely foolproof.

    • @nickblack7468
      @nickblack7468 Місяць тому

      Silk butter should be kept at 82-83F to be able to tempered a chocolate, but in this video silk butter is powdered. I am confused.

  • @dashlynheinrich2028
    @dashlynheinrich2028 Рік тому

    This seams so much more complicated than just tempering it with a double boiler.

    • @djtomchay6396
      @djtomchay6396 Рік тому

      A double bolier can melt the twmpered chocolate, but if you heat it much above 32C, you lose the crystals that make it tempered, and you will have to re temper it in some fashion. Also, a double boiler adds the risk of incorporating water into.it, seizing it up

    • @frankieffbaby
      @frankieffbaby 8 днів тому +1

      That’s just melting tempering is the temp changes you have to do to form the crystals neede for the shin and snap of molded chocolates

  • @gabrielxpto
    @gabrielxpto 10 місяців тому

    What are the proper conditions (temperature, humidity, time) for setting the chocolate after molding?