This video is straight up informative with no unnecessary details.

I'm so relieved to finally find a video with °C that is what is used in most of the planet.

BEST TUTORIAL FOR TEMPERING after watching hundreds!!! KUDOS!!

I've viewed so many videos but this one is by far the best and most thorough and with the best explanation. Thank you so much for posting this!!!!

I always have confidence when the company makes a video showing how their products work and this video has been great it chocolate has a code making it so easy to identify when buying really helpful and easy to follow, I'm ready to go

Bravo! Extremely informative and love how she gave the wattage of the microwave she was using. Temperature is the key to success! It took me a couple of months to perfect my technique. Trial and error (and the expense of ruining my chocolate) was the most frustrating part. I can confidently say that tempering is no longer my nemesis. I do still use an instant read thermometer. My sense of sight and touch is making it less necessary. I wish I saw this video when I first started the crafting of chocolate

Of all the videos I've watched, I think yours is the most complete. Thanks. Basically most other videos don't stress that IF you go over the 34 degrees, THEN you have to re-seed with tempered buttons. The manufacturers couldn't even tell me this. Fantastic!

Thank you so very much, Beverley. Your presentation is straightforward, easy to follow, and chock full of relevant illustrations at each step. The plastic bowl is a great tip.

This is the most comprehensive tempering video I have seen on KZfaq. Thank you. 5 Bars😉

Thank you for sharing this presentation. I especially like your tip for testing the tempered chocolate on strips of paper.

Thank you! You was perfect for this presentation, you speak well and it shows that you are a knowledgable and patient woman.✌🏾

BEST VIDEO explaining tempering chocolate in microwave ever - thanks so much🙌🏼!

Amazing lesson, very clear explanation about why this works, and it's easy to do at home. I've always struggled with tempering chocolate ... but no longer! Thank you!

Thank you, very informative. I’ve just bought my first batch of Callebaut chocolate buttons to make some holiday treats this Xmas 🙂

Very informative, thank you. Nice to know that you can fix overheated chocolate as long as it has not seized up.

Thank you for this useful video , just the meaning of (temper) I was looking for , easy and precious information.

Very easy to follow and straight to the point! Thank you

Thank you for this! Just bought a big bag of Callebaut 811 and had a fail using the technique for Bakers chocolate..I got massive bloom

Thank you so much. I've always had a problem with melting and tempering chocolate but thanks to you I don't anymore :)

can't b easier than that. You are an awesome Teacher. Thanks a lot for the Tutorial.

Excellent video. Thank you MN

This video is perfection.

I have tried so many times to temper choc watching so many vids with so many different ways and temperatures, my head is spinning, I will give this a go, good easy to follow vid, hoping it works with a shop-bought bar of 54%-75% dark choc. Wish me luck.

very nice choko malted great work chef madam

Very good video. It is like being there. Thank you.

very informative and professional

I have messed this up so many times, but this lesson was so easy to learn, and it makes so much sense. My only question is how do I keep the chocolate that's in the bowl from re-hardening?

This is awesome ! :)

That was Brilliant! Thank you so much for sharing and may I say that you are quite pleasant to watch and listen to. I wonder if you might tell me where I could purchase a Callebaut melting bowl like the one you are using in the video. I searched the internet (including AMAZON) and cannot seem to find one. Thank you, Heidi

This was so helpful can I just ask do I need a food thermometer to keep an eye on the temp

Say when I am done finishing my moulds and say if my chocolate were to harden or goto room temperature do I just reheat using the same method?

Best tip I learnt hear was the plastic bowl since then I had perfect chocolate everytime esp as im not allowed a marble at work. This video was very helpful thank you

thanks so much for the video! So if it's below 34 degrees and it setts within 2 minutes does that mean it's been tempered properly? Is there a certain tempreture we should aim for? First time doing this for some chocolate decorations i'm making.

Amazing videoooooo. Thank youuuuu

So well explained that it looks so simple. Thank you.

Hi, first of all many thanks for the brilliant explanation. I would like to ask when I add more callets after tempering, why my chocolate has bubbles? I’m sorry about my English. I hope you understand my question. Thank you

Can a chocolate be tempered right after it preparation or hardened before tempering? Can I use a different chocolate bought from the supper market as my seeds to cool down my homemade chocolate?

hi brilliant video do you use a thermometer to check for 34 degrees.

Hello! Could you tell me if I can temper a chocolate by adding cocoa butter callets (callebaut) , not mycryo or cocoa butter silk? Thanks in advance!

Im confused that different people name different degrees for tempering choclate. Ive been told that dark chocolate is tempered around 28-32 celsius, but you're telling me 34? Also, what degree should you look for in the microwave for milk chocolate and white? Thank you.

So if I keep it within the correct temperature and it melts and doesn't go over I don't have to add additional buttons?. Also if I add a teaspoon of vegetable oil does this effect it setting?. I saw on other videos they are adding oil to make it more runny for dipping etc. One last question sorry, if you melt then cool by seeding if you have to do you have to reheat or is that just to keep it workable?. Thanks for video and talking slowly and clearly 😊

Excellent.

Thanks for the video, just to confirm the chocolate basically has to be 34C for it to be tempered and should solidify within 2-3 mins when testing and its the exact same procedure for milk and white chocolate too?

Option 1 : Granite or marble, very expensive. Option 2 : Microwave, most people have one, and it's cheaper than buying a nice 16 x 24" piece of marble or granite to retemper it. Real chocolate has Cocoa butter in it, fake chocolate (compound Chocolate) will not say cocoa butter in the ingredients. Your choice, either do it right, or stop learning how to make chocolates. Very nice video, thank you. (+1 : 286)

Can I temper two types of chocolate together(white and dark)? I want a specific color of chocolate which I can only get when I mix those two together.

Could this be used for cookies straightaway? I would want it melted while in the oven. But as i baked it into cookies at 350f, it did not melt but only hardened. Am I using the wrong type of chocolate?

I want to make coloured fudge , I was reading add colour to condensed milk instead of chocolate , what is the best way to make fudge

As more people she shares knowledge with her hat gets bigger!!! Thanks for the knowledge!!

Hey Callebaut. What if the room temperature around me is always more than 25C. So even if I have tempered my Chocolate correctly,it won't set at room temperature in few mins. So how do I know I have tempered correctly in this hot temperature of my city?

Beverly, thank you for the video, but I was left a bit confused. You kept saying that the chocolate will lose it's temper if heated above 34C, but then you added extra chocolate chips. My question is: do you have to re-seed if the chocolate did not go above 34C or only in the case it did get hotter? Thanks!

Hi maam can we take 1to 2 cup to melt and bring down the temperature because mine always the temperature increase in tempering

Hi. Great video. I've seen a number of videos where the chocolate is brought up to about 45 decrees C (to remove unwanted crystals(?). It's then brought down to 29-34 C (depending on choc type) and seeded. Is this required when doing it in the microwave?

Thought with callebauet u can just melt and use ?

Ummm I wonder how you had that at 34c after melting the way you did in the vid. Every time when mine looked like that it’s already way over 34.

Hi if I have melted extra chocolate, can I reheat it to use it to do mold

Beautiful explanation! Just have a question.. so after you heat the chocolate up to 34 degree, and then you need to cool it down.. so at what temperature exactly do we need to pour the tempered chocolate into a mould please before it starts getting thickened?

Hi great video. What is the best type of chocolate to use for enrobing say pretzels? Any particular brand of chocolate that is available in the UK? Thank you

Where can i get a set of those bowls? It's so hard to find good bowls for chocolate.

Why does chocolate bloom and what does it mean? How do you suggest we store left over chocolate?

How many grams of chocolate did you start with in the bowl?

Hello, I'm interested in tempering chocolate. Thank you for the useful video. I live in tropical country, and the chocolate I worked never set in the room temperature. And when I turn air conditioner, it starts to go hard. Do you think my chocolate is tempered?

Thanks

Thank you very much for this video! I have unsuccessfully tried tempering exactly these Callebaut products several times. I will now try your method. I have a few questions though: 1. Did I understand correctly that you use your 1,000 watt microwave on FULL power? Other videos (not by Callebaut) suggested using 50% power. 2. Can I mix 823 and 811 in equal parts and temper according to your method above (so that I have a slightly richer chocolate than the 823 milk alone)? 3. How did you know your chocolate did not go above 34C? Is it because it passed the 3-minute temper test at the end? Should I be testing with a candy thermometer? 4. Once I have tempered the chocolate, I plan to pour it into a large, plastic horseshoe mold (10cm x 6cm x 1,5cm). I will gently tap out the bubbles, and then place it in the refrigerator to cool until I can easily remove the molded chocolate from the plastic mold. The chocolates will then be wrapped in cellophane bags and tied shut with a ribbon (they will be distributed as a party favor). Assuming I keep these finished products in a cool, dark pantry, how long should the molded chocolate maintain its nice sheen and consistency? I'm hoping to make these a month before the party, as I have over 100 to do. Many, many thanks! Lisa

2 questions, firstly: I have a chocolate melting machine does that work too? like the ones where you put it on a certain temp. can I put on 33°C and just wait? and secondly why do all people temper the chocolate if you don't have to? what's the difference?

so all the callebaut callets can been warm on a double boiler up to 34 degrees, and not need seeding?

Hi I am having some issues, I am finding when I mould my chocolates they look beautiful shinny and I mix well but they are coming out with a like marbling effect, doesn't look like the sugar bloom or fat bloom. It almost looks like the chocolate hasn't been mixed properly? Help needed please. :)

What is the difference if you add chocolate chips or cocoa butter?

Is that a very old microwave? It appears not to have any options. Just curious not critical. I use the microwave, but I melt them using defrost. If I have hard to melt chips such as white or butterscotch , I melt them first then add the chocolate chips. I set my timer at 15 minutes, yes minutes, start the process, then go off and do other things that need doing. I can come back and chips are just starting to melt towards the side of the bowl. I stir them up then back in for 4 minutes. Stir them up and back in for 4 minutes. After 13 minutes or so your chips should be close to completely melted. You can continue to heat on defrost until your chocolate is the desired melt viscosity. Runny or a little thicker. I believe you would have to try to burn it, please don't. I've been using this method for about 15 years and never burned my chips or any thing else I need to melt.

I am having problems. I use a small amount (200 grams) of 811 and concentrate on keeping it under 34 degrees but find that not all the seeds melt completely no matter how much I stir so chocolate not smooth. To get them all to melt I would have to go above 34 degrees and so will no longer temper. Suggestions anyone? Thanks.

My white chocolate goes more like a cream than melted chocolate?? Any tips?

I have a question here: If I make a shape of (for instance) a disk after tempering my chocolate, well it stay in its shape (disk shape) at room temperature without melting or cracking?

I like Reliant Robins

How much chocolate do u add to the bowl

Also we don't have to melt it to 45deg like the other tempering method right? We just have to see to it that it doesn't go above 32degs in microwave

She should have used a thermometer to test the temperature of the chocolate. No guessing as to what temperature the chocolate is. It is important to know for the temperature for proper tempering.

I don’t have a microwave (don’t like using them). How would I temper the chocolate on the stove and what type of a bowl would you recommend? Thank you

I am using Wilton melting pot for melting these disks, it seems to get too hot, and gets very thick, I do test the temp, and try to take it out to cool off, as well as add more disks, I also add heavy cream to thin it out, but I prefer not to, I how do I keep it warm while I work on other items? Thanks

I’ve tried tempering what feels like a thousand times and I can’t get it to work, leaving me in a crying angry mess every time. I use W2 white callets and have followed instructions and temperatures but it’s not working!!!! Help!!!

Is this possible even with a small amount of callets/buttons?

What do you do when you buy the larger chocolate bar?

I have a question here.... After I reheat again and the chocolate is ready to use, If i make a thin sheet of these chocolates and keep it and then re use it whenever needed. is that way possible? How much will I have to heat it so that I just melt and use the chocolate and not temper it again. That will save the time when I make something of Chocolate the next time

Hi, I'm trying to temper N70-30-38 and I am failing miserably.. I'm using a microwave and a glass bowl... I'm unable to get a glossy finish on my pralines and they are melting in my hands.... Please help... I have an order of 1000 chocolates to deliver by the 13th

I was reading the chocolate and confections book and that said to not go above 36°C/97°F with this method. From my understanding, you said not to go above 34F. Can you clarify?

I want to tangy flavour choclate recipee

Is tempering to 34 degrees for all types chocolate or just milk?

😘😘😘😘😘

where can you get that microwave ball?

I purchased a large slab of Callebaut chocolate. Do I need to temper this the old way?

The taller your chefs hat is the better the temper will be 🙃.

The only thing she doesn’t mention is what quantity of chocolate she’s first used. If you used only a couple of ounces, say 50 gms or 1 cup, surely 1 minute in a 1000 watt microwave could burn it and ruin it?!

My white chocolate melts but not in a liquid. I couldn’t pour it into a mold.

I find it difficult to temper because I live India where temperatures normally will be 32 to 34 centigrade.can u help?

I have learned to, out of an abundance of caution, to never microwave chocolate on full power. Takes a little longer, but I feel like I have better temperature control.

Does one need a hat a half meter high? LOL

I can't achieve the liquid texture. My choclate is hard and hardly melts. Pliz help

There is no mention of wattage? Is it 800W or 600W or... For 1 minute ?Can you please share that info.

2:20 love how she didn't put that piece of chocolate in her mouth

This sister looks like she is the employee of the month from Willy Wonka factory

😘😘😘😘😁😁😁

How to pack these Chocolates..?