everything you need to know about tempering chocolate

Everything you need to know about tempering chocolate, from the simple science behind the process to my go-to (easiest!) method.

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[temmyd.]

Finally I got the clear explanation and understanding the science behind it. Thank you so much for your hard work ❤

[Riverwillow]

Thank you so much for making this!! I feel like I have watched hundreds of various chocolate decorating videos but never learned what it actually ment to temper chocolate. I am so glad this showed up on my feed.

[abirsen]

So far one of the best informative video of tempering chocolate. Thanks

[rufinacovell]

Omg ❤I spend money on courses to learn about chocolate, This lady teaches me more then Any other (corses )

Thank you ❤

[hashishi]

Thank you for clear and thorough explanation of the tempering process, this really helps me to understand the why and how <3

[cps]

Wow, so glad I found this video... I feel like I just had a master class on tempering chocolate.

[thetamika-el]

Thank you 😊 You taught me well. It's great to know the science behind it.

[Cartoonlover]

I didnt know you could prevent breaking store bought temper with the microwave! Thank you!!

[gerardjones]

if you melted it to 120 you lost the temper, thats automatic.
if you melt the choc to no more than 100F very carefully, then lower the temp to 91, its tempered and RTU.
i'm a european apprenticed chocolatier with 50 yrs experience .
choc doesn't lose temper just because it melts, it has to go over 100F to become de-emulsified.
the only trick is melting to the 100f point without overshooting.
the mistake i see is putting the thermometer in the choc, it should be monitoring the water, the choc cannot melt hotter than the water., , , but if you don't know the temp of the water? you're shooting in the dark
melt the choc over 100F WATER and it will not lose temper, theres no need to monitor the choc AT ALL, if its melted its 100 for sure. NOW SLOW STIR THE CHOC OVER COLD TAP WATER AND IT WILL VERY QUICKLY DROP TO 90, a rule of thumb is to add 1 deg if hand dipping because dipping will take heat from the batch, keep the batch on 91f water to maintain.
try it, you'll find it so much easier and much faster than seeding or tabliering.

Bottom line, water that is steaming is too hot.

[SusanRitchie-fblf]

Loved this instruction. Well done. Now I feel inspired to try… bc I understand the science!

[sunnysdreamland]

thank you so much！brilliant tips！ Really I checked so many videos, those tips you said others may not mention are really the reasons why I ruined my chocolate. I gonna try both ways from your video!

[martinebouwen]

I finaly understand a 'little bit' of the science of chocolat, thanks!😛

[autumtear]

WHAT A LOVELY LOVELY LADY AND SO EXPERTLY EASILY TEACHES IN A MANNER i CAN UNDERSTAND..TY SO VERY MUCH

[valiik]

I made this again today. Such a good recipe! Reminds me of childhood. Thank you.

[HorizonStorm]

This was a clear and neutral presentation.

[viviennemawhinney]

Great video and the way you explain the process is to be admired. I was totally absorbed in your tutorial. Just one thing though, when you measure the temperature of the chocolate is in Celsius or Fahrenheit. Thank you

[Pioneer-]

Wow thank you this was the best video so far!!! so can I store and re use it and how do I warm it up to re use it?

[MidnyghtGamer]

Thank you for this video and also ahowing the temporing using the stove top. So many just do the microwave version and I don't have a microwave.

[Kerem-Onur]

Damn it. What kind of detail is that! Literally everything! Appreciated. Thank you so much <3

[marthasoria]

I really liked your explanation and the science behind it. I'm confused about something, and I would appreciate your help. You said that all of the chocolate we buy at the grocery store is tempered, so why do we have to temper it? TIA