Hi Susanne, depending on the application you will get a different end result in shine. Like when you use a polycarbonate mould - the result will shine more then when you would have dipped. We have some dedicated video's on the essential techniques in working with chocolate, where all different aspects are touched - you can find them here www.callebaut.com/en-OC/chocolate-video/technique if any further question, of course don't hesitate to reach out to us again!

@Susanne Geert the reason the temperature is different is because they use different methods of tempering the chocolate. Chocolate looses its temper at a certain temperature, so in the microwave method they are trying to keep the chocolate in temper. The reason they can heat it up so high in this method is because adding the chocolates after it’s melted will return it to temper.

You just need to wait until the chocolade is completly hardend in a ftige of 7 degrees Celsius

Hi there. Good question. you can work a long time with it, but the chocolate will need warming as it thickens naturally. As from when you experience the chocoate thickens, then please heat again to the same viscosity as the chocolate was when tested and set within the 2 minutes.

Moledart , excellent chocolate melter. If you’re from the US, the full size machine is equivalent to US size full size pans 4/4 size

Hi Laine - The technique of tempering will be similar but temperatures might vary depending on the chocolate type and reference you use in your kitchen. Apart from seeding there are other manners of tempering which you can apply, these are stored under the technique section of the Callebaut website: www.callebaut.com/en-OC/chocolate-video/technique/tempering - hope you enjoy the inspiration, for further advise, don't hesitate to get back to me. Best regards!

Au bain marie and a €10 infrared thermometer and a bit of alertness will make for the same result. This method is not too hard.

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@Donovan Atticus instablaster ;)

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Yes, all the chocolate is melted callets, then they add more unmelted callets once the temperature has been bought down

Sort of. If he let it set at 31 without seed, it would never set. It would harden to a horrible consistency

Large amounts require a commercial machine. Especially 50 lbs.....like a Selmi... aka 8000$

It is possible but not a very good way to control temperature though. Firstly, we need to avoid contact with water at all costs. Secondly, the tempering of chocolate needs movement to help the process, so if the chocolate is in a bag then it would restrict the ability to move the chocolate to create and even crystallisation.

you could use one of those marinate sousvide thingies

Hi Ace, thank you for your question. When seeding callets of chocolate into melted chocolate there are a few things to keep in mind: - temperature of the Callets - temperature of the melted chocolate - movement - type of chocolate As you've stated, you may have been over-seeding, or maybe the temperature of the Callets was too cold, therefore dropping the temperature of the melted chocolate too fast. Alternatively, the temp of the fluid chocolate may not have been high enough before adding the Callets, resulting in the same issue. You should know that the 10% stated in the video was great for the volume of chocolate in the video. For larger or smaller amounts, this percentage needs to be adjusted. Even adding 3% of Callets to melted chocolate technically suffices to pre-cristallise your chocolate as long as you keep in mind: - time - movement - temperature As long as these 3 elements are respected you'll create sufficient amount (0,7%) of stable cocoa butter crystals. The type of chocolate also has an impact. The more cocoa butter in the chocolate the easier any method of tempering will be. This is because when we temper chocolate, we're actually pre-crystallizing the cocoa butter. Cocoa butter is also a key ingredient in defining the fluidity of the chocolate. Regarding the bag: The graph on the bag is correct! Even-though there are more than 2-3 methods of tempering. 45°C= melted chocolate --> no crystals present the 27°c and 34,5°C--> Since we need to crystallise 7 different crystals present in the cocoa butter, each of which have a crystallisation point in between these temperatures, it's best to follow the graph when working with warm (45°C) chocolate. This way we can be sure that the crystals have been created in the proper manner. When seeding or using the microwave method, we are using pre-crystallised chocolate. So technically we are melting down stable cocoa butter crystals to minimum amount, while trying to remain between 0,7% to 1,0% of total crystals in the chocolate. When using this method, we also need to stir and keep the temperature in mind. We always try to explain a very complex process in an easy fashion, so thank you very much again for your question. I hope I was able help you understand it even better than you already did, and that you can share your positive experience and knowledge with others. Kind regards, Mathieu

Hi Elny - a good question indeed, thanks for asking. The device you see in the movie, that's called a melting tray, does the job. Just put the chocolate inside, and leave it to melt. Curious for more? All available info on tempering is to be found here :-) www.callebaut.com/en-OC/chocolate-video/technique/tempering Best regards!

You can always use a double boiler. (A bowl over a saucepan of boiling water also works. Just make sure the bottom of the bowl isn't touching the water. And especially don't let the water get in the chocolate.)

Hi Celine. Thanks for your question. In the first 20 seconds of the video, our chef sets the temperature of the melting bin to 30 degrees. The chocolate is cooled down to 30°C with the addition of pre-crystallised chocolate so there is not heating required. Hope this info helps. Best regards!

How do you temper cocoa butter? what temperatures?

Hi Jimmy - the thermostat temperature of your melting tray depends on the type of chocolate you are using (we advise ± 31°C for dark chocolate or ± 29°C for milk chocolate and white chocolate). Hope this helps. Best regards!

Callebaut Chocolate Actually, I'm using the recipe n° 811 for the dark chocolate in callets; I would like to know: at what temperature do I have to melt the chocolate before inserting the callets? (I use the microwave to melt the chocolate).

Same answer: ± 31°C

Callebaut Chocolate But isn't the 31 C be the final temperature of use?

Hi Jimmy - we kindly advise you to follow the easy steps from following link to get started with tempering and having a guidance for temperatures when doing so. www.callebaut.com/en-OC/chocolate-video/technique/tempering/callets Good luck!

Moldart chocolate melter

You can add as many callets as you want until you reach the work temperature of 31-32 degrees C (for dark chocolate). Personal advice; stop adding callets when you're getting close to 32, because any newly added callets probably won't melt easily anymore. You can just wait until it cools, while stirring. When you are ready to start adding callets, you should begin safely by adding just a few callets (like 5% of the total amount of chocolate), to avoid cooling it too much. Of course you can always add more callets, if you need to. That depends on how warm (and how big) your bowl of chocolate is; if you start with a very big, warm bowl of chocolate, you'll need more callets to cool it down all the way to 32-31 degrees C. (In theory, you could simply wait until the bowl cools down naturally, without adding callets, but the reason why adding *at least some* callets is important, is because they already contain well-tempered cocoa crystals. When callets are mixed into a bowl of melted chocolate, they create a chain reaction so the entire bowl of chocolate becomes well-tempered. Tempering doesn't happen by just waiting and letting it cool down without adding callets).

@@KonataStar00 Thank you very much for all the information that you provided to me 😁😁

@@mawazin1 Hey no problem! I must also add, I've heard that it's possible to accidentally overheat (and ruin) your chocolate, even below 50 degrees celcius. Especially when melting over a double boiler, you should watch out to not let it get too hot. So, if done correctly, you shouldn't have a very hot bowl of chocolate, and as a result you won't need a lot of callets to cool it down. Best of luck with making chocolate! :)

We advise you to talk to our chefs in a Chocolate Academy centre near you in order to capture their advise. Contact details are to be found on www.chocolate-academy.com/

the machine is a mol d'art 6 kg.

Same here....

Sorry to hear that. I make my own chocolate from scratch but use chocolate chips for seeding and I've had it work perfectly the two times I've done it. Maybe you have a bad thermometer, your seed chocolate is completely melting at too high of a temp, or you aren't stirring enough once you are in the correct temperature range for your crystals to multiply. I add a few extra chips around 32-33C that don't melt completely and I smash them against the side of the bowl to make sure I am getting crystals into the chocolate at the right temperature range. I let mine cool all the way down to 27C with a lot of stirring and then reheat back up to 30C before pouring, not sure that is necessary but its been working for me.

awhislyle I should try that! Thank you!

True, although then we come closer to the microwave method. To see how to temper chocolate by microwave, check out this video kzfaq.info/get/bejne/r952oNWpqKmbgGQ.html

Callebaut Chocolate i see. i just thought it was easier to eliminate a step and help ensure it stays tempered, its good to mention especially for beginners who are primarily the people who watch these videos. thank you though :) love the new videos you have put up!

Thanks!

I believe if the chocolate you are melting is tempered that would work.

Hi Simmi! That's great to hear, thanks. Feel free to take a look at www.chocolate-academy.com/ for course dates and locations - we hope to be able to welcome you someday in one of our Callebaut Chocolate Academy centres.

I just saw this machine in another video. It is the "Mol D'art Chocolate Melter".