How to temper chocolate on a marble worktop?

The most classic technique for tempering chocolate is handling it on a marble worktop. This video teaches you how it works and what you need to look out for.

[Rosie_The_Border_Collie]

I think this might be to only video on YouTube that shows to correct way to temper chocolate. Thank u 🙏

[DayByeDayChristine]

Callebaut couveture chocolate is so easy to work with!! I love every product I have, Mycyro, Semi-sweet chocolate, milk chocolate and white.

[markpennington]

Great job. Best regards from Barry Callebaut Western Canada

[tiffanycagwin]

I've just begun making some chocolate at home and tempering on a marble slab. Your video is very informative, thank you! One question that I can't find the answer to anywhere is how to clean the slab after tempering? Do you use a non toxic cleaner or just water?

[khadijahx]

what temperature for milk and white would it be when it's on the marble worktop?

[saki]

For another 12 hours to crystallize chocolate should i keep the heat on or off ?

[jgilly]

How long will this take me.to learn thank you in advance as I did catering before but tempering chocolate was not part of the course ect

[rasamur]

Hello, I have a question about this method. I noticed your using the marble surface, but what happens if with the same chocolate stow your using you heat up the chocolate to 48, you change the temperature to 27 and then turn it back up to 31. While it have the same effect? Or does using the marble add something else?

[supermangomania]

Now I have been asking in all sorts of forums about making smooth milk chocolate without a Melange and to date I haven't got a reply. I need to make milk chocolates that are sugar free (not for vanity but for a serious health reason). I have bought 99% tempered chocolate, cocoa butter pellets, very fine cream powder, sugar replacement and Mycryo. I can never get the cream powder to dissolve enough for a smooth finish, it's always grainy. Would it be possible to achieve the smooth finish without a Melange at all pls ? I have learned to temper with seeding but invested in the Mycryo as well as an alternative. My home made chocolates are snappy but alas not that smooth so not that shiny. Would appreciate any help.. thank you.

[JGsBackyard]

Can you temper 60% chocolate with just sugar added? I mean, I did 60% nibs and 40% refined sugar on a melanger and nothing more. I can't seem to temper it correctly although it hardens without that nice shine.

[zytunafaham]

I have question.. How many hours to put the mold in fredge and after that how many hours or mins. To fredge after filling the chocolate and how many hours to remove from the mold

[HardJob]

How can i avoid condensation on my chocolate decorations when i put them on my entremets?

[christopherleachman]

Is there something special about marble? If I just mix the chocolate in a bowl as it cools will it not for beta 5 crystals? Seems like an easier way to control the temperature than a thin layer spread out on the counter.

[timborg]

Whoa 12 hrs?! 12 Hrs in constant 31°C ?

[arununniunni]

My question.
melting temperature.?
Chocolate tempering temperature.?
Chocolate Molding temperature.?
Plz answer.