How to Temper Chocolate Three Easy Ways!
1,059,565
Published 2019-05-28
BLOG POST ► sugargeekshow.com/recipe/tempering-chocolate/
For milk chocolate, the temperature shouldn’t go above 84ºF (30ºC)to stay in temper
For white chocolate, the temperature shouldn’t go above 88ºF (31ºC) to stay in temper.
For Semi-sweet and dark chocolate, the temperature shouldn’t go above 90ºF (32ºC)
CHAPTERS ►
00:00 Intro
00:13 Science of chocolate
02:12 What kind of chocolate to use?
04:05 Tools to use
04:45 The seeding method
05:57 Test your temper
07:15 Beta crystals
07:58 The microwave method
10:57 Storing your chocolate
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All Comments (21)
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Im so excited that I learned how to temper chocolate in the microwave! I'm never going to do it any other way again! If you're skimming this video, just remember that you have to use REAL chocolate with cocoa butter in it for this to work and to never let your chocolate get above 90ºF :-D
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my jaw dropped when I saw the spatula with the built in thermometer
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This was the best explanation I have found on how to do this! You are a born teacher! Thank you! Your daughter is adorable :)
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Did I wake up today? -yes Did I drive to work? -yes 🤔 Did I clock in on time? -yes I deserve a chocolate star too.
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I've watched so many temper chocolate videos here on YouTube but yours is the best and more detailed and the science behind it.
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Claire of Bon Appétit needs to watch this.
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This worked perfectly! I made 11 flavors of dark chocolate truffles as Christmas gifts. Every year, the dipped couverture chocolate isn’t right. This year, it’s simply perfect. Oh, and the 11 flavors are all different liqueurs. Amaretto, Frangelico (hazelnut), Grand Marnier (orange), etc.
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Thank you so much for explaining so clearly the science behind tempering! Brilliant! I finally understood! I attended a chocolaterie course a year ago and they were never able to make me understand what makes tempering a success or a fail. I failed so many times with the first two methods, I gave up working with tempered chocolate. You opened a whole new world for me! Method #3 worked! Quickly, easily and most importantly, it worked!!! Thank you, thank you, thank you!!!!
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Thanks for the video. For those of you that live in 2020 or anywhere else on Earth. 115 F is 46 C, 95 F is 35 C and 79 F is 26 C.
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The ending part with your daughter was so wholesome.
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What an absolutely priceless video! Tempering chocolate is a very exacting process and can intimidate the best of Bakers. You explain the tempering process better than I've seen in other videos. Thank you so much for sharing your "Wisdom"! I want to make chocolate ball desserts which requires tempering. I have failed miserably with these with in the past. I will definitely refer back to this vid when making them again. You've inspired me!
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Thank you so much for sharing your knowledge! I love the thorough explanation as well as the examples of tempered chocolate vs. Non tempered chocolate. I also liked that you showed the difference between real chocolate and compound chocolate as well as gave examples of what each could be used for. Thank you again. Your video is much appreciated!
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You're a genius! I finally understand tempering chocolate!!!
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Here is an affiliate link to the spatula on amazon: www.amazon.com/dp/B01GE2WZJ6/?ref=exp_sugargeeksho…
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You explained these methods so well. I’ve always been scared to try to temper chocolate. Will definitely try it this weekend! Thank you!!!
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omg thank you so much for this! i never knew the science behind tempering chocolate. i always wondered why my chocolate covered strawberries always looked dull and it always looked easy to do but i always failed😣 thank youuu❤
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This was super helpful. I’ve never known how to temper chocolate and just thought it was something you couldn’t do at home without a bunch of fancy equipment! Thank you so much for your video! I’m going to save it so I’ll have it next time I melt chocolate 🍫
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Love your spatula with the thermometer in it! 👍. Can’t wait to watch more of your videos! Subbed! ❤️
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I am definitely going to try the microwave method! Thank you so much.
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Fantastic help! I've always been frustrated by the seeding method. The microwave method! That's the bomb! Thank you!
