everything you need to know about tempering chocolate

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

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.

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

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

OMG, so satisfying ! thanks for sharing!

Thank youuu Shinee for this video 😍

Excellent !!! Wonderful presentation!

Wow, thanks for the science class!

Amazing video! Thank you for sharing.

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

Thank you for this informative video. Such a huge help

best tempering video yet, thanks.

Excellent info. Thank you

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

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!

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

Great video, thanks!

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.

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

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