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!

"Noisy bowl" 🤗 I adore this man, his incredible talent and his love for chocolate

Thank you, Paul!!! Hope you are still at it! your channel JUST came across my screen when I searched for making chocolate (8 years later). Yours is the best instructions I've seen so far.

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 :)

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!

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

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.

I LOVE your kitchen!!

Great video Paul! Stumbled across your store in London today and found out about your channel. Looking forward to seeing more!

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.

Great video & helpful instruction, thank you!

Thank you Paul.... Your explanation is clear n very very precise.

Very nice demonstration- thank you.

Thank you for this video. I was looking for a video on tempering coco that kept my interest. You need more subs/views. About to binge watch your channel lol

I really want to learn to temper chocolate,so far I've not done well. I think I haven't cooled it enough in the past so thank you. Trying again tonight ..fingers crossed 😘

Great video. Nice to see someone that's as messy as I am when tabling/slabbing chocolate. :) Good job!

Love your humor☺ and I am learning a lot ! all about chocolate 😋 👍🧑‍🍳

U are the man...I would love to take lessons.

Great stuff! Quick question though, what brand of chocolate are you using please?

Great video!

Excellent way....

Good video. Was really informative.

Awesome vdo.

Liking the video and liking the little vest with the rose 🙂

Paul, i subscribed to ur channel!!!

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

Thank you so much

Loved the video, nicely done! (I admit, I found myself wanting to get a far bigger granite slab as the chocolate got close to the edges.)

It's amazing how you can work on such a small slab. I always mess up the whole table when I temper.

Hi Paul and great video. After looking at many videos of tempering and being totally confused I came across yours. The granite slab method can be used for home made chocolate that I have grinded in a melanger and consists of cocoa butter? I do this straight after stopping the grinder and raise the temp of chocolate before putting 2/3 on the slab, spreading it as you showed and then put back with the other chocolate and mix to certain temperature, then it is ready for the molds? Advice appreciated.

hey paul.. u r just amazing man... m sure there might be girls just dying to be with you cause you are just a man of chocolates.... :) n m one of them... a die hard fan... take care buddy

Hello!! love your videos, need to know the amount of cacao in the chocolate you used for tempering, as it looks so liquid, mine is always very thick, follow your instructions but always the same, very thick...at what temperature does the chocolate burn? or became unstable? thank you for your help.

Hi Paul great video I was just wondering if instead of using a wallpaper scraper could I use a bench scraper?

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

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?

Hello Paul, great videos. Thanks a lot... Please one question, while tempering chocolate can we add some cocoa butter to make it more fluid? If yes how much should be please...

i just found your channel please more video :)))

Thank you Sir just need to know if after tempering chocolate we dont get success what shoud we do go again or should do something else.

I like your style, the guide is very nice also. From another ginger bearded man :D.

Great video.. ill give heart for this ❤❤❤ ¹st.. i am newbie in chocolate making & very much confuse for tempering process. ²nd . i am actually thingking what should i use for this method because i dnt have working table.. so watching now i know a pc of granite tiles is possible 😊😊 thank u.. hope to learn lot from ur videos

Exelente

I love making chocolates and miss it cuz I haven’t had a kitchen to cook in or bake in a long time and I miss being in the kitchen. I am looking for real good chocolate but decent price and also make liquor chocolates without the liquor spilling out when you add the bottom chocolate?? I used to have to add a ton a dry sugar but didn’t like doing that plus I don’t think it made much of difference on that but it was to sweet. From what I was told. Any pointers?

Hi sir I do watch all ur videos...its very inspirational...plz do tell which chocolate you are using? Chocolate or chocolate compound?

Hi chef! I'm wondering how you know whether you got the chocolate to the right temperatures without using a thermometer! Especially, how do I know when it's reached 31°C at the end?

Great explanation! No more vids?

I've used the seeding method for temering and found some mixed results. I would like to try the slab. I was wondering what chocolate you enjoy working with best for dark chocolate? I'm located in the US and have access to a good source for obtaining a variety of chocolates. Merry Christmas and, thank you for sharing.

It did end on the floor! Ye git!

very nice video choko made wel

That mustache is a thing of beauty

What size , dimensions would you recommend for a granite slab ?

Hi Paul, I've always wanted to be a chocolatier, sadly the only thing holding me back is funds, for courses to learn more than the basics that I already know. I would be forever grateful if you could message me to answer just a couple of questions about the Inbetween questions such as tempered chocolate left over in bowl do I simply add callets and start the process again for next batch or do I have to add it later as already tempered? I prefer seeding method if that helps

Hi love you channel I’ve only just found you but what I have seen so fare is amazing I just have a question after I’ve tempted my chocolate when it starts cooling down how do I keep it warm and if it’s gone to cold do I have to temper it if I warm it up again love you Channel ⛄️❄️💁🏻🏴󠁧󠁢󠁷󠁬󠁳󠁿

Do you have to temper white chocolate as well?

HI, can you please tell me what kind of chocolate to use, im looking for compound chocolate but packages i've read says coating, dipping and decorating, is this a correct compound chocolate. or can i use chocolate melts?

and he said none will go on the floor great video

Does chocolate compound need tempering?

Can i add little bit of coconut Oil or corn oil for more liquefied? or not

I like your whiskey chocolate! Your so nice Paul !

Hi from Brasil! So amazing all the videos here! Why he stopped creating more videos ?

What would be the average room temperature when you tempered your chocolate for us!?

You explain it very well, but holy shit tempering chocolate is way more tricky than I ever knew

My chocolate hero

Great video! But why can't you just heat the chocolate til it melts and then cool it slowly down to 27 deg.C?

3:25 seeding method

How do you make milk chocolate well? I like milk chocolate better than dark.

I don't know what I am doing wrong in seeding method. My chocolate just doesn't set (in permanent liquid state)! Help please!

Can this be used as a ganche filling?

Can you temper supermarket bars of chocolate Tia

Do you know how to make Matcha chocolate? Because I would love to know how.

Excuse me how I can temper cocoa butter for colour mould?

If you don't use all of that chocolate the first time around do you have to re-temper it once it solidifies again?

Can you use any chocolate to do this

Pls what kind of chocolate can we use to make , chocolate bars with liquor ?

How does your chocolate remain so thin even after tempering? My chocolate becomes very thick and it's a pain to work with later on. I thought you need to keep your tempered chocolate below 32 degrees for semi-sweet chocolate? Please help me out Paul. I would subscribe if you reply with an answer. Thank you.

Sir i am India, i would like to know what is the self life of chocolate when it is nuts bar, center filled and rice puffs,wafers etc. Pls waiting for reply

anyone knows the size of his granite slab, I'm trying to figure out the measurements for mine. I need something small that I can store easily

What type of chocolate brand do I use for tempering?

I have granite countertops, can I just temper the chocolate on the clean countertop? Hopefully not spreading it all over the kitchen or floor, hahhha. The bowl method might be easier, I am a beginner.

You check to see if it’s tempered with the knife... If it isn’t then you eat it and start over presumably?

Why don't you fill a freezer bag with ice and dip in and out in between mixing?

Wait is it 2/3 seed that you add or 1/3?

Please upload more videos

"Noisy bowl" 😂

Love it but,without wesky

At this point I only use chocolate chips because I need my recipes on point everytime

add more videos :)

YOU PROMISED "LOADS MORE!!" THERE'S NO MORE TO BE SEEEEEEEEEN

Why is important to temer the chocolate?

u r so handsome.. 😍

Lots more recipes ??? I must have missed something, I only see a few

why is my chocolate kinda grainy?

Noisy bowl!! 🤣🤣

Noisy bowl.... Will put it to the side 😂

1. Heat in the microwave to 45 degrees 2. Mix with chocolate until 27 3. Warm up a little to 32 I'm right

He didn’t explain that there’s different temperatures for different types of chocolate . Eg dark, milk and white

i come because claire didn't want to temper the chocolate

paul may i take the liberty to say something, ur backdrop (i.e kitchen wall ) and the outfit from this video are kind of very distracting. I mean to say it's too chaotic all together and it doesn't seem aesthetically pleasing. Paul it's just my personal opinion i don't hate anything abt u or ur work and no doubt u r a man of talents and i appreciate all ur efforts. thank u

Im bothered by the messiness of the chocolate hahaha

Please teach me to temper my girlfriend because she's got a lot of it

WHAT KIND OF CHOCOLATE DO YOU USE!!!??? PURE? HOW MANY %? MILK? DARK? WTF