How To Temper Chocolate
202,468
Published 2016-05-05
All Comments (21)
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I watched this so I can make your whiskey truffles recipe. I feel like I stumbled onto the secret magical workshop of a modern day chocolate wizard!
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"Noisy bowl" 🤗 I adore this man, his incredible talent and his love for chocolate
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Love your videos! After 6 failed attempts I finally decided to watch your videos and found out that I wasn't even tempering my chocolate lol. After getting a slab, a scraper, and double boiler I'm now getting chocolate that snaps and has a fantastic mouth feel! Thanks for doing this video since it helped a newbie like myself figure out what was going wrong :)
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Tip, seeding works quicker if you put your chocolate in a plastic bowl as it doesnt conduct heat making your chocolate cool down quicker as you stir it. Also keep checking the temperature as it might reach the correct one before all the chocolate has melted. If that happens, just fish out the remaining unmelted chocolate.
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I so enjoyed this. It’s less than anyone can understand and more than some videos that just rush through it and don’t have temps right...thank u sir.
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Great video Paul! Stumbled across your store in London today and found out about your channel. Looking forward to seeing more!
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Chef Paul, I do admire your work and passion you put everyday to it; I had the chance to visit London for the very first time a few months ago and walking in the city I discovered one of your shops; delicious brownie and truffles, such a great inversion I made! I hope I can come back someday and visit again your shop and learn from you. Have a good day! :D
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I LOVE your kitchen!!
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Glad to find you... all the way from San Antonio, Texas! I bought one of your books on chocolate, but it's nice to see you in action. Thanks for being such a vibrant advocate for fine chocolate creations!
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It's amazing how you can work on such a small slab. I always mess up the whole table when I temper.
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Hi Paul, loved your tutorials, I do have a question thought. Once tempered, how do keep the chocolate tempered while I full my chocolate molds with chocolate, let them set and then fill them to cover with remaining chocolate. I am so new to this, that I know it is going to take me a little while to go through the steps. Thank you
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Thank you Paul.... Your explanation is clear n very very precise.
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Liking the video and liking the little vest with the rose 🙂
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It did end on the floor! Ye git!
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Great stuff! Quick question though, what brand of chocolate are you using please?
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Hello. I watched the entire video, thank you . I now know how to temper chocolate. I didn't know it was that hard, pun intended. I'm hoping somebody will answer my question which is, why did we temper it? What use is the tempered chocolate ready for? I'm thinking of dipping some cookies in chocolate, this is why I watch the video. Thank you
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Awesome vdo.
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Very nice demonstration- thank you.
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This is excellent! I came here after seeing your whisky truffles video. Just one question... is it absolutely necessary to temper the chocolate for the truffles to work? Or is the tempering only relevant to the chocolate's visual appearance?
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Great video. Nice to see someone that's as messy as I am when tabling/slabbing chocolate. :) Good job!
