You NEED to do this! Why tempering is important! 🤔 #chocolate #satisfying #tiktok #shorts #viral

[Armiel]

For the people who want untempered instead, it wouldn't hold well in shipping since it just melts in a very low temperature which will just create a mess. This is why tempered chocolate is preferred by bakers, since it has a nicer appearance and it can hold well in shipping.

[knithappens]

Also untempered chocolate melts at room temp and in hands so for a sold baked good tempered chocolate is much better. If you’re making yourself brownies at home, it doesn’t matter though

[lisasophiekaps]

I once accidentally tempered chocolate when I left it too close to the heater and then put it in the fridge to harden again. Never had more shiny, snappy chocolate and I have no clue how I actually did it🥲😅😂

[Itohhan]

Here’s an instruction on how to temper chocolate at home:

Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°–115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F 💕

[LiquidSoapDrinker]

Never in a million years will I ever need this knowledge, but I am glad I have it

[deboraallende]

I think that tempered chocolate it's better because it creates a contrast between textures, the fudgy of the brownie and the crunchy of the topping

[phantomgtag]

Can we just appreciate the fact that she didn’t throw that chocolate away and that she used it for better reasons

[craftykit]

No matter how often I have the process of tempering explained to me, I always picture a chocolate maker hammering away at their chocolate like a blacksmith whenever I hear the phrase

[TiredSlimeIsHere]

I prefer untempered as a snack, but when it's being shipped i prefer the tempered.

[أحمدتركيالرشيدي]

I love how they did not waste the chocolate

[someoneinPoland]

thank you, you just made me ✨️ *hungry* ✨️

[ecmonkey]

Un-tempered is fine if you’re going to eat the chocolate soon after(even in dessert combos). It’ll produce mold much quicker than tempered chocolate. Be very careful

[jellyss]

For people wondering, the music in the background is called Waltz Ballad.

[Your-local-skinwalker]

I absolutely love it when you bite into chocolate, and it makes a very satisfying crunch sound, or when you break some chocolate and it comes out perfectly, those are the best moments when it comes to eating chocolate

[Pepperadoptme]

Is it just me or is her accent is just relaxing

[shawnariggs]

I prefer non-tempered, because then it stays like thick soft and sticks to the strawberry, instead of cracking off into 1 million pieces and being thinner …is what iv noticed. a place called Gertrude hawk made the best! East coast of US for reference, pretty sure that’s how they would make them so good!!

[DreamtaleEnjoyer]

That's why I specifically don't temper my chocolate for my cheesecake desserts. (They're chocolate on top of cheesecake.) That hard snap makes the chocolate so strong that you'll just squish the cheesecake before you can get a fork through it. Untempered gets soft at room temperature, so if you let it sit out for <5 minutes you have no trouble getting a fork through the whole thing.
That's why it's important to explain differences instead of right and wrong! Tempered is not "right, " it's just glossy and snappy. Glad it works well for you, I'll stick with my "wrong" untempered :)

[nadyarek]

Untempered chocolate also becomes gritty in a very short time because sugar inside starts to crystallise. If you want softer chocolate glaze on your desserts, add some tasteless oil in chocolate. I promise it won’t spoil the taste, but it also won’t shatter as tempered chocolate when you try to bite it.

[GirthCheck]

I would prefer tempered for like a candy bar but as topping on something i want the chocolate to be softer

[Leoissilliest]

Lets take a moment to recognize how smooth the untempered chocolate was 😭