Temper Chocolate | The EASIEST Way | In the Microwave, No Thermometer!

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3 жыл бұрын

Temper Chocolate | The Easiest Way | In the Microwave, No Thermometer! 👩🏼‍🍳✨ Have you ever wondered how to get chocolate deliciously shiny with a nice snap? Have you ever heard of tempering chocolate? You may be a little familiar or indimidated by tempering chocolate, but you shouldn't be! In this video I show you the easiest way to temper chocolate. You can do it in a microwave and you don't even need a thermometer!
#temperingchocolate #chocolate #brittneekay
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👉🏻 Callebaut dark chocolate couverture: amzn.to/32dfg36
👉🏻 Callebaut white chocolate couverture: amzn.to/3acDpez
👉🏻 Callebaut milk chocolate couverture: amzn.to/2PWLVYo
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• Temper Chocolate | The...

Пікірлер: 424

@BrittneeKay 3 жыл бұрын

Have you ever tempered chocolate before? If so, what methods have you tried and which one is your favorite?

@krystiemariska7011 2 жыл бұрын

Can i temper a bloom chocolate ?

@BrittneeKay 2 жыл бұрын

@@krystiemariska7011 Yes! You can melt it down and re-temper it!

@apekshap7965 2 жыл бұрын

microwave works best for me

@TwistedTiara 2 жыл бұрын

I am trying and trying and not getting it Britnee, I think I'm not stirring enough when I take it out the microwave, I will not give up though

@BrittneeKay 2 жыл бұрын

@@TwistedTiara Yes keep practicing! What kind of chocolate are you using? Does it not pass the temper test when you're done?

@user-sf3ol4if9f Жыл бұрын

WOW. I've been tempering chocolate for years without knowing that was tempering. That was just how I melted it to avoid burning it. lol.

@BrittneeKay Жыл бұрын

haha! Yes this is kind of a short-cut method and it isn't fully reliable, but if done right it is a time saver! But it sounds like you've been using good chocolate practices without knowing it! 😃

@theropesofrenovation9352 2 жыл бұрын

I have such a hard time with this. Guess I'll go try again! Thank you so much.

@BrittneeKay 2 жыл бұрын

Yes, tempering chocolate can be soooo tricky! Keep practicing, you can do it! :)

@AndyConlin 3 жыл бұрын

That is so much easier! Thank you! I also like the science bit at the beginning; I never knew what was actually happening.

@BrittneeKay 3 жыл бұрын

Thanks! Yeah, I would like to learn even more about the science of why it works, it is so weird!

@tikigirl54 2 жыл бұрын

This is the best and easiest explanation I’ve tried in my lengthy culinary career!! Thank you!!!! 🙏🏼

@BrittneeKay 2 жыл бұрын

You are welcome!! ☺️☺️☺️

@derekcahill Жыл бұрын

Thank you very much Brittnee this was so helpful! I just made some chocolate covered marshmallows for my Dad and he loved it!

@BrittneeKay Жыл бұрын

Oh that’s so nice of you! You’re welcome, glad it helped!! 😃🤩

@marknarouz4337 Жыл бұрын

Thanks for everything you done you the best chef God bless

@lindamsweeney Жыл бұрын

Brittany you are a genius! After messing up a few cocoa bombs, I tried your method. It works perfectly. I used Guittard chocolate chips. It is high quality chocolate you can find in some grocery stores at a reasonable price. You can taste the difference between this brand and the others we see more frequently. Thank you for this great video.

@BrittneeKay Жыл бұрын

Aww thanks!! I’m glad it worked for you! 🤩

@khadeejaalsaigal7751 Жыл бұрын

Amazing video. Really simple and easy to follow. Im gonna try it asap❤ thank u

@BrittneeKay Жыл бұрын

You’re welcome! Thanks for the comment!

@juliemeyer1968 Жыл бұрын

Great visuals at the end. Beautiful chocolates!

@BrittneeKay Жыл бұрын

Thank you! :. )

@luzruiz205 9 ай бұрын

Ty! Brittnee love your videos 😊

@BrittneeKay 9 ай бұрын

Thank you!! ☺️

@sharondhillion471 2 жыл бұрын

Totally enjoy watching ur videos! Thanks 🙏

@BrittneeKay 2 жыл бұрын

Thank you so much!

@DainoSerus Жыл бұрын

I had no idea about the breaking up and saving for later, so thanks for that! Will save pleeeenty of time further down the line. This is so easy to understand and extremely helpful, and will be my personal go to for refreshers (it's usualy about 6months between every time I make chocolate) Mainly due to my girlfriend being allergic to nuts, and me wanting her to be able to eat more sweets than Kitkats!

@BrittneeKay Жыл бұрын

Oh that is so nice of you to make her homemade chocolates! Thanks for the comment! 🙂

@hippiepeter 4 ай бұрын

this was such an easy and quick way to do this!

@BrittneeKay 4 ай бұрын

Yeah! Glad you like it!

@khm3452 5 ай бұрын

Thanks so much. I'll try it. I like dark chocolate very much. 🌸

@BrittneeKay 5 ай бұрын

Awesome! Good luck, you've got this!

@MrWhoopso 2 жыл бұрын

Nice! So simple and easy!

@BrittneeKay 2 жыл бұрын

That's the goal!! Thanks for the comment! :)

@bdw4827 3 жыл бұрын

Temper - wow that was cool and I liked the science and graphics. I found this very intersting for sure. Again, Well done there Kido...

@BrittneeKay 3 жыл бұрын

Thanks!

@arving.4441 Жыл бұрын

This is very informative and helpful. Thank you.

@BrittneeKay Жыл бұрын

You’re so welcome!

@kelsyshaebolinder3983 3 жыл бұрын

Love it! Very informative!

@BrittneeKay 3 жыл бұрын

Thanks Kels! :)

@rebeccaodell5653 2 жыл бұрын

Okay so the tip where you can set it and break it up for later is so brilliant and made me so sad for all the chocolate I have wasted!

@BrittneeKay 2 жыл бұрын

Oh no! Yes never waste chocolate!! 😃 and if your chocolate doesn’t temper properly and you don’t want to temper again you can use it in recipes like ganache or brownies!

@lindadigenova7225 Жыл бұрын

Hi Brittnee! Just to let you know, I only got to the chocolate bombs yesterday and today (Christmas eve) and what I did was just put the already-tempered leftover chocolate back in the micro for 30 sec. intervals, same as the first temper, and the chocolate was fine. What I did learn though was not to let the leftover chocolate harden in the same original bowl, as it gets hard all up the sides. It's better to drip the leftover chocolate onto a sheet of parchment paper, harden and then break into pieces and save them in a CLEAN bowl...but then, I guess you know that already! haha! Take care and Merry Christmas EVE. Linda

@BrittneeKay Жыл бұрын

That's great to know! Oh yes definitely always spread it onto parchment! It'll help you melt it more evenly and also getting set up chocolate out of a bowl is a pain and you can easily burn it, as you now know! Thank you and I hope you enjoyed your holidays!

@nige13 Ай бұрын

That's what she did!

@abdulkareemzainab8010 2 жыл бұрын

Very helpful. Thank you 😊

@BrittneeKay 2 жыл бұрын

You're so welcome!

@hoptoit5910 10 ай бұрын

Callebaut is a brand of Belgium made chocolate I believe. Parts of Belgium speak French so that might be where the confusion is (oh, just noticed it says ‘Belgian excellence’ at 2:14 Thank you so much for this video! It was really helpful. Chocolate tempering was confusing to me but you have explained it so well. Got everything ready to make some some chocolates now :)

@BrittneeKay 10 ай бұрын

Awww I’m so glad! Thank you!! ☺️☺️☺️

@hanacatgenova6551 Жыл бұрын

This video was really helpful and I wish I had watched it PRIOR to attempting to work with my chocolate. Are you able to make a video addressing how to correct overheated chocolate- if that’s even possible? I was using Merckens Dark Coating Melts when my chocolate became too hot and became really thick and dull.

@BrittneeKay Жыл бұрын

Oh dang, I hate when that happens! If you are using Merckens Dark Coating Melts that sounds like a compound chocolate and actually shouldn't need to be tempered at all, just carefully melted. I recommend always only doing 30 seconds at a time and stirring in between. If you accidentally overheat compound chocolate, in my experience, it doesn't really recover. Though you could use half of the overheated and blend it with have fresh so it isn't so thick. Hope that helps!!

@tikigirl54 2 жыл бұрын

You’ve saved my a$$ because I have to do this as part of a pastry practical tomorrow 😆😆😆🙏🏼

@BrittneeKay 2 жыл бұрын

LOL amazing! Glad to be of service!! And good luck tomorrow on your practical!

@drsunny6538 Жыл бұрын

Thank you for this great tip

@BrittneeKay Жыл бұрын

You're so welcome!

@Heart.OfA.Redhead 5 ай бұрын

I just subscribed to your channel and watched your microwave melting method. I was under the understanding that I would have to add seed chocolate into the melted chocolate in order for the crystals to realign and I didn’t see that you did that. I definitely need to try it your way because it can get frustrating my way.

@BrittneeKay 5 ай бұрын

Thanks! Seeding is a different tempering method. There are a handful of methods and they each work a bit different, but they are using the same science. The microwave method is similar to seeding in the sense that the unmelted half of the chocolate left before you stir act as seeds :)

@katierichins110 3 жыл бұрын

That seemed easy enough! That other way with all that other stuff sounded intimidating!

@BrittneeKay 3 жыл бұрын

Definitely!!

@fabriziocompagnone5237 4 ай бұрын

That's cool. Thanks for sharing this Tipp....

@BrittneeKay 4 ай бұрын

No problem!

@Aishiliciousss 6 ай бұрын

You are amazing. I have learnt a lot from you:) thank you so much for such interesting videos. May I know the reason behind the chocolates sticking to the mold? Improper tempering?

@BrittneeKay 6 ай бұрын

Aww thank you so much!! Chocolates sticking to the mold can be for many reasons...I would say usually it's improper tempering but could also be because of humidity or temperature changes even after molding.

@franny5295 Жыл бұрын

This worked!!!🎉 I've never in my life even melted chocolate but I made some tonight with the little cocoa butter melts, cocoa powder, heavy cream powder and powdered monk fruit. It set up on the counter lol! I'm gonna have fun making different treats that won't hurt my child's teeth or my waistline 😅

@BrittneeKay Жыл бұрын

Oh wow that is awesome! Nice work!!

@ashnk 11 ай бұрын

really enjoying your videos, just followed!

@BrittneeKay 11 ай бұрын

Aww thank you! So happy to have you here! 😃

@luzjara8230 11 ай бұрын

I will tried!

@BrittneeKay 11 ай бұрын

Good luck, you got it!

@estherdahl3688 2 жыл бұрын

Thanks, very nice video

@BrittneeKay 2 жыл бұрын

Thanks!

@strawberrymins Жыл бұрын

I’m not sure what I’m doing but I experience the chocolate becoming hard extremely fast and being too thick so I can barely work with it 😅And then after it set it melted again? wonder what I’m doing wrong I’m so confused! Gonna keep trying tomorrow and maybe practice with some solid chocolates first before I fill them, thank you for letting me know about being able to re use it!! Life saver!!

@BrittneeKay Жыл бұрын

Hmmm there could be many things that could have gone wrong, it's hard to narrow it down without being there, but it definitely sounds like something was out of temper somehow! Definitely keep practicing and you'll learn so much and get it down! :)

@strawberrymins Жыл бұрын

@@BrittneeKay thank you!!! You’re so encouraging! 😊

@joesena9658 Жыл бұрын

I love your videos where is simple to understand. Can Hershey's chocolate chips do the same also doing this method you don't have to seed it? and last does temperature make a difference or just go by the half melted method like on this video?

@BrittneeKay Жыл бұрын

Thank you! Hersheys chocolate chips are formulated different and are not created for chocolate work but for baking, so they don’t need to be tempered. You will want couverture chocolate for tempering. For the microwave method if you do it correctly by melting half the chocolate you really don’t need to measure the temperature. With other methods you definitely do, but this is kind of just a simple and easy method! If you want to learn more about the difference between types of chocolate of have a video that can help! kzfaq.info/get/bejne/nZd3bNhordO6hJc.html

@Karina-xu4ps 6 ай бұрын

Thank you for this amazing technique! I know you mentioned the chocolate having a high % of cocoa butter in it so will only high quality chocolate work for it to be tempered with this technique?

@BrittneeKay 6 ай бұрын

Yes, it must be couverture chocolate in order to need and be able to be tempered. Check out this video, it will help! kzfaq.info/get/bejne/nZd3bNhordO6hJc.html

@bcqwm5w 2 жыл бұрын

Thank you for sharing, where did you get your bowl

@BrittneeKay 2 жыл бұрын

You're welcome! I'm not sure, this particular bowl has been in the family for like my whole life! I would recommend getting a polypropylene bowl for the microwave!

@ahthisisgood 9 ай бұрын

Thank you. Very helpful video. May I ask what thermometer you use to check the temp?

@BrittneeKay 9 ай бұрын

You’re welcome! It is an infrared you can find the link in the description. I have switched to ThermaPen digital now and it’s great!

@nbarlevav 3 ай бұрын

Thank you so much for these lovely videos. Once the chocolate it tempered i use it to make the shells, wait for them ti cool, add the ganache etc...then i have to cover the shells but the chocolate is out if the working temperature by that time. Do I have ti re temper it again all together? Ir can i just reheat to working temperature?

@BrittneeKay 3 ай бұрын

Temper it again ☺️ And just FYI this method needs to be done with tempered chocolate (best done with fresh callets) so when retempering I recommend using the seeding method! Check out my video on that if needed 🙂

@nbarlevav 3 ай бұрын

@@BrittneeKayThank you!

@ahmedel-ads8017 22 күн бұрын

Great video i got a question please can i do a similar method for tempering CCB but instead of microwave i use heatgun and small tiny amount of CCB and another question when i heating the chocolate in microwave in intervals what temperature should not the chocolate exceed so it will not break beta crystals as in seeding method?

@BrittneeKay 21 күн бұрын

Thanks! Yes you can definitely do that! Just slowly heat it with the gun and stir and temper like normal! Try not to go above 50C for any kind of chocolate or cocoa butter because it is unnecessary. Any kind will be melted before that so just always watch it carefully!

@debiz709 Жыл бұрын

I tried this method with some curvature dark chocolate today. Sadly I got some bloom and didn’t seem to set as much as thought it should. Tomorrow, I will try the seeding method. Once the chocolate is tempered, do you have to re-temper the leftover chocolate when you use it again?

@BrittneeKay Жыл бұрын

Yes, because this isn't an exact method it can happen if you over or underestimate the half that's melted! The seeding is more reliable so if you don't mind doing it you may like that method better! And great question, you do need to re-temper the chocolate when you use it again because once you melt it some of the unstable crystals form again!

@NEMESISMENTAL 2 жыл бұрын

thanks!

@BrittneeKay 2 жыл бұрын

Of course!

@debtink5756 Жыл бұрын

Thank you for sharing can I use a glass bowl? If not why? I’m new to chocolate and want to play with chocolate a little bit more. Thank you in advance

@BrittneeKay Жыл бұрын

I don't recommend using glass because it heats up quickly and retains that heat so it makes it really easy to accidentally get your chocolate too hot and burn! 🙂

@yaronidan Жыл бұрын

Thanks for making this video! What bowl are you using for heating the chocolate in the microwave? Is it microwave safe? If so, any chance you can post some details on the product? I'm looking around for bowls for this purpose and none of them seem to be specific for this pupose.

@BrittneeKay Жыл бұрын

My bowl is plastic and is microwave safe, but I can't direct you to the exact once because it is sooo old I don't think you can buy it anymore. I would recommend this one though which is made for chocolate and will work great: www.amauryguichon.com/product/polypropylene-mixing-bowl/?attribute_pa_diameter=9-1-2 Hope that helps!

@BrittneeKay Жыл бұрын

It looks like it is currently on backorder. To find another one you can try search "polypropylene bowl", this is a common material for chocolate work.

@diarektormajhi1540 2 жыл бұрын

Very informative information...

@BrittneeKay 2 жыл бұрын

Glad you liked it!

@diarektormajhi1540 2 жыл бұрын

Yes ..😊

@kavo1256 8 ай бұрын

Hi Brittnee, great video. To re use the leftover tempered chocolate again, do we need to repeat the tempering process as before? Melt half way in the microwave and then mix until smooth?

@BrittneeKay 8 ай бұрын

Yes but keep in mind that this particular method only works with tempered chocolate! So if you try it and are unsuccessful you have to use the classic method to revive it. If it is tempered you can repeat it but I would recommend only using this if you use fresh chocolate from the bag, that’s what I do. Otherwise it’s hard to know if you’re starting out with a great temper or not. Microwave is useful in a pinch but I recommend seeding method 🙂

@kavo1256 8 ай бұрын

@@BrittneeKay amazing thanks Brittnee😊

@BrittneeKay 8 ай бұрын

Of course!! @@kavo1256

@MrGonzoify Жыл бұрын

When i want to re use the broken up pieces i have stored do I need to heat it up in the microwave the same way as the first time? Or can i just melt it down and put it into molds? Basically do i need to re temper the chocolate again? thanks

@BrittneeKay Жыл бұрын

Yes you will need to remember the chocolate 🙂

@lindadigenova7225 Жыл бұрын

Hi Brittnee! I just made my first cocoa bomb with the Callebaut 811 chocolate in the tempered way you demonstrated. It turned out really well. But now I have all this leftover hardened (already tempered) chocolate. In reusing it, do I melt it again at 30 second intervals?! Thank you!

@BrittneeKay Жыл бұрын

Ok so I believe you can use this method again as long as your chocolate is tempered. I haven’t tested the theory though so I can’t tell you 100%. You can try it and if it doesn’t work then just temper using the chart on the back of the package! 😃

@lindadigenova7225 Жыл бұрын

@@BrittneeKay Thank your for getting back to me so soon Brittnee. I will be doing the rest of the Chocolate Bomb Christmas gifts on Tuesday, so I will let you know how the remelted chocolate went. Ciao for now. Have a great weekend!

@BrittneeKay Жыл бұрын

@@lindadigenova7225 Yeah for sure keep me posted! I love experimenting and seeing what works!

@PetalsnWings 6 ай бұрын

Hi :) Just a quick question. I've startet using this way of tmpering chocolate, 'cause it's faster and way more easy. But i'm using the thempered chocolate for confections and I have over 100 peaces of confections wich means the chocolate cools down before I'm done dipping all of my confects in it. So I've tried to microwave it again but then it gets bloom. Do you perhaps know a better or if I did something wrong?

@BrittneeKay 6 ай бұрын

It can be really risky to use the microwave to keep chocolate warm just because it heats it so quickly it can easily take it out of temper. The microwave method is great when you're in a hurry or want to simplify, but I always recommend using the seeding method for larger projects. And once your chocolate is tempered just keep it warm by gently heating it with a blow dryer or heat gun. You can also use a double boiler. 😃 Check out these videos and see if they help: kzfaq.info/get/bejne/hLeZjc9jqdKVe3k.html kzfaq.info/get/bejne/gr6cYM2mtsDXpYk.html

@angelmurphy9262 5 ай бұрын

Since it does t have added sugar does it taste bitter? What's best for dipped treats(strawberries, cake pops ,coco bombs etc) compound or coveture?

@BrittneeKay 5 ай бұрын

It does have added sugar! It is dark chocolate not unsweetened so it is great for anything! It’s up to you, compound doesn’t need to be tempered, couverture does!

@thebrowniebox2111 2 жыл бұрын

Hey this converture right And also it doesn't required cooling Them in fridge they will cool in the room temperature itself r8 Even in summer time or ?

@BrittneeKay 2 жыл бұрын

Yep use couverture. It should set up hard at room temp but your room needs to be cool, like 68-72 degrees 🙂

@AdornmentFreak 9 ай бұрын

I LOVE your videos. I was trying to temper really sma amounts of chocolate (like 60grms) but ive been using the microwave method + thermometer for my dark chocolate calluts. Problem is that by the time the desired melt temp has been reached theres no solid calluts left and I've bombed so bad 🤦🏼‍♀️ can i still use this method with such small amounts and just melt until theres a little bit of solid callut left even if the temp isn't whats recommend for dark choclate? Sorry if none of this makes sense... Also i was trying to add dehydrated fruit powder on there whilst mixing- can that affect tempur? Thanks so much 🙏🏻

@BrittneeKay 9 ай бұрын

Thank you!! ☺️ So think of the microwave method completely different, do not measure the temperature! Only melt the chocolate until it is half liquid and half valleys still left, then stir until all of its smooth. That’s it! It works a different way, you are not reaching the top temperature. Next best for small amounts is to use seeding. You can go up to the top temp for seeding then add in 20% stable bits until it cools to working temp. But I will day the smaller the amount the harder to temper accurately!

@BrittneeKay 9 ай бұрын

I’m not sure about fruit powders, but I’d add them very last, once it’s already tempered 🙂

@terryraines9952 Жыл бұрын

how long before you need to retemper chocolate as in using it and if it drops in temp should you reheat it back to 89 to 90??? also when you microwave how do you know if you go ovr 120 then do you let it rest for a few min to drop to 89 or 90??? I use a double boiler and a chocolate thermomter

@BrittneeKay Жыл бұрын

If it starts really setting up you’ll need to retemper it. I don’t usually measure the temperature, just do your best to keep it at working temperature. As long as it’s fluid I keep working with it. As for the microwave method, if you are truly only melting it halfway you don’t need to worry about the temperature at all. It’s a completely different method so what you’re doing is melting half and the other half is acting as stable seeds that help add in those stable crystals we want!

@TrangNguyen-go7tu 2 жыл бұрын

So in order to make chocolate decorations, do you suggest using chocolate compound or coverture chocolate? Thank You! Love your videos 🥰

@BrittneeKay 2 жыл бұрын

Aww thanks so much! You can use either for sure. If you're in a hurry and don't want to mess with tempering, compound chocolate is the way to go. If you are looking to use the best chocolate with the best taste then I'd go with tempered couverture. Usually for small decorations though compound is great and tastes pretty good too! :)

@TrangNguyen-go7tu 2 жыл бұрын

@@BrittneeKay You are so kind 🥰Thank You very much for your videos and explainations ... and such a helpful kind response ❤

@TrangNguyen-go7tu 2 жыл бұрын

@@BrittneeKay Sorry, 1 more thing ... compound chocolate is the same thing with wafers? Thank you so much 🥰

@BrittneeKay 2 жыл бұрын

@@TrangNguyen-go7tu Yes they should be the same thing. Hopefully whatever chocolate you find will have instructions on the package that should give you more information. But usually wafers are stabilized compound chocolate!

@BrittneeKay 2 жыл бұрын

@@TrangNguyen-go7tu You're so welcome! Thanks for your comments :)

@21ophelia 2 жыл бұрын

So once uv used and stored away the leftover tempered chocolate do we need to go thru the process of tempering again or jus simply melt and use?

@BrittneeKay 2 жыл бұрын

You can just melt it and reuse! But be very careful to melt it very slow and not let it get too hot or it can go out of temper. 🙂

@Void-uj7jd Жыл бұрын

Hi. What wattage was your microwave? I want to adjust timings based on wattage to improve accuracy. Thanks.

@BrittneeKay Жыл бұрын

I don't know for sure, but mine is just a very basic American microwave. Google says it's around 800-1000 watts. Along with that so many factors will affect the process, even the brand of chocolate you use. Just be sure to melt the chocolate until half is fluid :) Good luck!

@joannaoropeza1381 6 ай бұрын

Wow! I’m learning so much from your videos! Couple things: I don’t own a microwave, can I use a double boiler? And I made toffee with some Ghirardelli’s bittersweet chocolate chips. I just sprinkled them over the hot toffee but I noticed, hours later, the chocolate would be melty to the touch… what did I do wrong???

@BrittneeKay 6 ай бұрын

Oh awesome, I am so glad my videos are helping you! Yes you can use a double boiler! And check out my video on tempering chocolate using the seeding method along with different types of chocolate, those videos will help answer some of your questions and help you out a lot! Chocolate chips are formulated to stay soft after being melted...like in cookies! : ) Because you don't want to eat a cookie and bite into a hard piece of chocolate. So it make sense that the topping on your toffee is soft and melty to the touch. I recommend using candy coating or candy melts or tempering some couverture chocolate for your toffee if you want it to be stable 😃

@joannaoropeza1381 6 ай бұрын

@@BrittneeKay thank you!!! I will try all of your suggestions!

@BrittneeKay 6 ай бұрын

You're welcome! Feel free to ask more questions if you run into something!@@joannaoropeza1381

@nige13 Ай бұрын

When do I add the colour to this - if I wanted it really black? Also Do you melt all the chocolate and not just 3/4 then add the 1/4 to bring down the temperature?

@BrittneeKay Ай бұрын

Well this is a different method than something like seeding. I recommend seeding if you temper chocolate a lot. Add the color at the highest temp!

@Olive_O_Sudden 2 жыл бұрын

So, heat chocolate until it melts and then stir like mad until it cools to a temperature that you just have to end up guessing at in the end? The 'tempered' temperature of chocolate is a really narrow range.

@BrittneeKay 2 жыл бұрын

Yep exactly! And it works! 🙂 This is a common method. Callebaut themselves teach it!

@michellekelly6346 Жыл бұрын

Hi there. I have been trying to “get this” literally for decades. It’s so inconsistent. I have tried many methods. I will seriously try yours. I do wonder though about the waiting period to see if it’s tempered. When we go back to that chocolate it is not as warm and flowing. So what is the procedure to keep the chocolate in temper if we are dipping chocolate for extended periods etc.. Thank you.

@BrittneeKay Жыл бұрын

Yes please try it and let me know how it goes for you! Yeah the chocolate will set as time goes so you can buy a chocolate warmer tank if you need a lot of chocolate or to start just grab a hair dryer or heat gun and gently add heat over the top and stir to keep it fluid! 😁

@michellekelly6346 Жыл бұрын

@@BrittneeKay thanks I will give that a try

@mehjhabib9631 2 жыл бұрын

How do you keep the chocolate warm while doing checking if its been tempered??

@BrittneeKay 2 жыл бұрын

You should know quick enough if it is tempered to use the chocolate in the bowl right away! BUT if your chocolate does start to set up around the edges of the bowl very gently and carefully rewarm it with a blow dryer on the outside. Once it is in temper you do not want to get it too hot and make it go out of temper. You can also move it to a metal bowl and set it over steaming water in a pot, but steam can get very hot so you have to be careful to just set it on, stir it, set it on, stir it. :) Hope that helps!

@KiLLaBushWooKiE Жыл бұрын

Everytime I see tempering vids they are usin already made chocolate bars or chips. How do u do with from scratch, with cocoa butter plus powder and a sweetener. Or I think cocoa paste if can get and sweetener. Just wanna get it smooth and not grainy even if have to keep in fridge as prefer it there anyway.? Thanks

@BrittneeKay Жыл бұрын

Homemade chocolate from bean to bar is another ball game. I don't have experience making chocolate myself, since it is a different specialty. Sorry I can' help you :)

@rachitgupta62 2 жыл бұрын

This is an easy way I am going to try this one...do we have to maintain the room temperature?

@BrittneeKay 2 жыл бұрын

Great! Yes, I would say your room temp should be around 70º F or cooler

@GOLMUS Жыл бұрын

Merci

@BrittneeKay Жыл бұрын

You’re welcome!! 🙂

@helenm5124 2 ай бұрын

Tricky question. By the time I've finished my testing the chocolate, putting that bit in the fridge as you did etc, what will happen to the rest of it, won't it be too cold to put in a mold and spread evenly? Can I reheat it to make it easier to use? If yes, do I temper it again with some more non-melted chocolate bits? But doesn't this make testing redundant since I've made it again and need to test it again? Pfffff.......

@BrittneeKay 2 ай бұрын

So...the temper test is mostly used while learning and practicing tempering. Once you've done it enough you'll be more confident in knowing it's tempered. But if your chocolate is cooling in the bowl as you test or do other things you need to keep it warm using a heat gun (you can also use a blow dryer). You don't want to reheat it in the microwave because most likely you'll get it too hot and take it out of temper. Check out some of my other tempering videos, they give more information as well. Seeding method and how to temper in a chocolate warming tank will be helpful!

@ianw4389 10 ай бұрын

hi new to choc making dont you need to seed the choc to temper this choc?

@BrittneeKay 10 ай бұрын

There are a handful of different methods for tempering, this is a shortcut method where you melt down just half of the chocolate, the other half that is unmelted essentially act as the seeds for tempering. :)

@ianw4389 8 ай бұрын

hi so watching numerous videos regarding tempering chocolate it gets really confusing, so am i right in saying the callebaut corveture choc comes pre tempered and all you need to do is heat it to no more than 31 degrees centigrade,plus once you have finished with it and let it cooled to re use would you need to temper it or just re heat to 31 degrees

@BrittneeKay 8 ай бұрын

It comes tempered but as soon as you melt it it needs to be tempered! Anytime you melt chocolate it must be tempered! ☺️ it can definitely get super confusing! Just know to always temper couverture chocolate. You can use the traditional method, seeding, or tabling. Microwave can be handy in a pinch but I wouldn’t rely on it!

@ianw4389 8 ай бұрын

its just that in the vid you just heat the choc and stir till all the callets are melted nothing mentioned about taking to 40 degrees then seeding and cooling down to to 30 to 31 degrees as before very confused, i have been using micro and heating to 45 degrees seeding with a third of the choc iam using,also just got the chef rubber coloured cocoa butter which says is ready tempered and just says to heat to 30 degrees to use then once cooled just reheat to 30 degrees to use again as long as you dont go above 30 degrees will the chef rubber stay in temper? @@BrittneeKay

@BrittneeKay 8 ай бұрын

It's because the microwave method is a short-cut method that works different than the standard tempering method. Essentially the half unmelted chocolate is acting as the seeds that temper the chocolate. I always use the seeding method and you can check out my video on that if you'd like to! Chef Rubbers cocoa butters are created a special way and yes they will stay in temper if carefully warmed up to 30 degrees...but those are created differently you can read it on their website. Regular tempered chocolate does not work the same as those cocoa butters. It must be tempered each time you use it. @@ianw4389

@dandiedin 6 ай бұрын

If reusing the leftover chocolate at a later time, that’s been tempered does that have to be re-tempered again?

@BrittneeKay 6 ай бұрын

Yep! Always re-temper your chocolate before using it!

@kathynassa9974 8 ай бұрын

Can you temper chocolate disks? I’ve heard they don’t need tempering. And I’ve made sure to use microwave safe plastic always.

@BrittneeKay 8 ай бұрын

That’s good! Um as for chocolate disks, do you mean they come in disk form? Like chocolate melts? If that’s what you’re referring to no need to temper those they are most likely compound chocolate. I have a video on the difference if you want to watch!

@MsDannielle23 3 жыл бұрын

So when you store it for re use do you need to temper it again?

@BrittneeKay 3 жыл бұрын

No, as long as it doesn't go out of temper. If you keep it in temper by not getting it too hot then you can simply pour it out flat so it can set up evenly and then slowly warm it until smooth when you reuse it.

@yeimemartinez6432 Жыл бұрын

I did not know this before making my cocoa bombs and they all kept breaking and melting, is there any way to temper it after I’ve overheated my chips?

@BrittneeKay Жыл бұрын

If you’ve burned them I’m afraid not. If you just overheated them out of temper you will have to save them by tempering them using another method. Look on the chart on your package of chocolate and follow the 3 temperatures there.

@shushuda 6 ай бұрын

Can I use an immersion blender to mix the chocolate at that last "half-melted" stage? I know it will raise the temperature a bit, but I have a probe thermometer on hand. My issue is that I'm disabled and mixing by hand for so long is too much for me. Also, thank you so much for these videos, they made me interested in chocolate making! I was looking for some candy recipes to make in the molds I have and one of your videos popped up. They're all marvelous, I already have a cart full of supplies and some Candy Melts and milk Callebaut chocolate to start learning. Speaking of, do you have any suggestions on milk-based fillings? I'm looking for something less rich than ganache and less sweet than soft caramel. I don't know what exactly to google for though, hahah!

@BrittneeKay 6 ай бұрын

Yes for sure you can use an immersion blender! It’s a great idea! I also use one mostly when I do the seeding method! Hehe funny enough my two favorite fillings are caramels and ganaches. You can try also satin cremes, fondant, buttercreams, cake pop filling, or even just practice with other desserts you enjoy…like sometimes I will put brownies inside 😄 it isn’t a classic bonbon but it tastes good and if you are just practicing and not looking for shelf life you can just have fun!

@shushuda 6 ай бұрын

@@BrittneeKay Neat, thank you! Thank you for the suggestions! Hah, I saw you put brownies in the bonbons in one of your videos, I really need to try that once I learn how to temper semi-reliably. I'm pretty good at baking Polish cheesecakes, so this gives me some ideas! :D Ha, shelf life is of no concert just because I will probably devour half of each batch as soon as it's unmolded, hahah! One of the reasons why I'm afraid of buying ruby chocolate pellets - it's by far my favourite type and I know I'd just eat it straight out of the bag.

@BrittneeKay 6 ай бұрын

hahaha! Exactly! When practicing I always just fill them with whatever seems good to eat so they don't go to waste! 😁 Oh you love ruby?! hehe Yeah, it is dangerous!@@shushuda

@shushuda 6 ай бұрын

@@BrittneeKay HA, change of plans, I've made the dark chocolate ganache with your recipe to have something easy to work with and... I'm loving it! I thought it's gonna be too rich but no, it's perfect. I've made it with the Callebaut 811 dark chocolate and it's incredibly tasty without being overbearing. I think I'm gonna stick with ganache for now after all, lol. Thanks for that ganache video!

@BrittneeKay 6 ай бұрын

Oh amazing! I am glad you like it! Yes, with the dark chocolate it is nice and rich but not too sickening!@@shushuda

@lorirussell4444 2 жыл бұрын

If I was to use some infused honey or a small mount of infused MCT would this process still be repeatable? If so, what quantity would I need to be mindful of before it changed consistency / snap property?

@BrittneeKay 2 жыл бұрын

I can't say I know the answer for sure to your question, though I would guess adding honey or MCT straight into the tempered chocolate could throw it out of temper. You can create a filling for the inside of the tempered chocolate and use it in a mold. I would say if you're just interested in mixing it straight in that is something you can experiment with and see what you can get away with and how it effects the chocolate! 😃 With chocolate so many things can go wrong, but sometimes you can come up with new techniques or your own. It's fun to experiment!

@adria89 Жыл бұрын

How do you know if the chocolate is the right kind? I tried a long time ago but I did it in a double boiler with Valhrona milk chocolate. It was okay but missing the high gloss snap.

@BrittneeKay Жыл бұрын

It should be pretty obvious on the packaging if you have the right chocolate. You should see the word "couverture" or see a tempering chart. Another way to tell is to make sure it says it contains over 31% cocoa butter and you shouldn't see any other fats or oils on the ingredient list. You may be interested in my video I'm posting tomorrow because I go over this exact thing! You asked the question at the perfect time! 😃

@adria89 Жыл бұрын

@@BrittneeKay thank you! Thank you! I would love to try it again and I will be sure to watch tomorrow.

@BrittneeKay Жыл бұрын

@@adria89 Amazing! Yeah, the video is up now and I hope that you find it helpful! :)

@latelierdegash5663 5 ай бұрын

I love the way you drink through a straw , very funny

@BrittneeKay 5 ай бұрын

😆

@esthergrissom5422 5 ай бұрын

Is the seeding method preferred over the microwave method for consistent results?

@BrittneeKay 5 ай бұрын

Yep! I would always recommend seeding over microwave! I use microwave on really small quantities or if I’m in a hurry!

@esthergrissom5422 5 ай бұрын

@@BrittneeKay I noticed in another video you used an infrared thermometer (?) is that more accurate than a digital one?

@BrittneeKay 5 ай бұрын

Honestly both work great but they are different. Infrared will measure the surface of your chocolate so you'll need to make sure to stir it first to get an accurate reading. Now I mostly just stick to my Thermapen because I like it and seems to work great for me! :)@@esthergrissom5422

@esi8319 7 ай бұрын

Can we make it with normal chocolate and not cuverture?

@BrittneeKay 7 ай бұрын

Only couverture chocolate needs to be tempered! Otherwise you may use compound, and that you can just gently warm up.

@bcqwm5w Жыл бұрын

How long did you fix it thank you for sharing

@BrittneeKay Жыл бұрын

What do you mean by fix? :)

@bcqwm5w Жыл бұрын

Sorry stirring the chocolate

@user-vx5bd1ii3y 8 ай бұрын

Here's the big question for me. How do you keep it at a workable temperature while you're waiting for your test sample to set up? Can you gently heat the tempered chocolate and just not go beyond a certain number, without having to redo the tempering process?

@BrittneeKay 8 ай бұрын

Well the whole bowl will be fine sitting there for 3-5 min! But yes just gently keep it melted with a blow dryer or heat gun!

@JudyQuimby-gv1rn 7 ай бұрын

If you have leftover chocolate can it be reheated?

@BrittneeKay 7 ай бұрын

Yes but it must always be retempered before using : )

@KM-ju6rl 2 жыл бұрын

would this work if i used a callebaut chocolate bar or does it have to be those pellets?

@BrittneeKay 2 жыл бұрын

It needs to be couverture chocolate in order to temper. If your bar is specifically made for eating then the chocolate formula is most likely different and would work differently as well. Be sure to use couverture chocolate for tempering 🙂

@KM-ju6rl 2 жыл бұрын

@@BrittneeKay ok thanks for the quick reply!

@BrittneeKay 2 жыл бұрын

@@KM-ju6rl You're welcome! :)

@larryinews1 11 ай бұрын

I destroyed a pan by heating chocolate over a burner. I recommend this method. I'm using the melted chocolate to make cheesecake.

@BrittneeKay 11 ай бұрын

Oh sad!! Yes this method is so nice and easy! But just beware because it is visual it can sometimes not work but I’ve found success with it more often than not!

@mrwinkel Жыл бұрын

Hi I finally ordered some real chocolate and was told by the manufacturer that you want to temper it to 84 - 87 degrees. Does this not seem a little too hot? I thaught you wanted it about 80

@BrittneeKay Жыл бұрын

Great! Well, you should always follow the temper chart given by the specific brand you are using if they include it for you! Every brand's formulation can be a little different so they will know best how to use it!

@PsychicJeff 3 ай бұрын

So, what if you do the test and it isn't in temper? Can you start over, reheating?

@BrittneeKay 3 ай бұрын

With this method no, you need to temper the chocolate using a different method once it’s out of temper. This is basically a modified seeding method and can only be done with tempered chocolate to start with.

@jean-63 9 ай бұрын

So are you saying that we do not have to SEED the chocolate as long as we follow these steps and remove choc from microwave before it's completely melted? Thank you for your video tutorial.

@BrittneeKay 9 ай бұрын

No you don’t! But not just not completely melted, it needs to be half melted half not. Essentially the unmelted part that’s left are the seeds. But note that this is not the most reliable method and I recommend seeding. I use this when I’m in a hurry or tempering small amounts of chocolate!

@jean-63 9 ай бұрын

Thank you@@BrittneeKay I have done the seeding with microwave but not always the chocolate stays firm and snappy, it starts melting right when it touches my hands. Please advise. 🤔

@BrittneeKay 9 ай бұрын

Hmm yep, that sounds like it isn't properly tempered. All I can advise is that you follow whichever method you choose exactly and practice! It does take time to learn and get a feel for it. Also, make sure your room temperature is around 70 F or 21 C and your humidity below 50%. @@jean-63

@istarman2433 13 күн бұрын

how do you temper from after the grinder?

@BrittneeKay 13 күн бұрын

I'm not sure I know what you mean by the grinder? Please explain and maybe I can help, thanks!

@tarikajain3386 2 жыл бұрын

What if it is not tempered? What to do with that chocolate? Can it be corrected?

@BrittneeKay 2 жыл бұрын

It can be corrected by re-tempering it...but that has to be done using a different method, not this simplified method. You'd follow the temperature specifications (warm up, cool down, then warm up) on the package, depending on what brand you're using they can be different. :)

@MsDannielle23 3 жыл бұрын

And is the key to only mely is half way in the microwave?

@BrittneeKay 3 жыл бұрын

YES! and stir, stir, stir to mix the crystals!

@chingchingkhek2562 Жыл бұрын

Can compound chocolate works the same?

@BrittneeKay Жыл бұрын

No need to temper compound chocolate, you can just melt it slowly in the microwave 🙂

@romalafreniere7005 2 жыл бұрын

To reused does it need to be retempered?

@BrittneeKay 2 жыл бұрын

Once the chocolate is tempered you can use it again if you slowly melt it to working temp which can be tricky without getting it too hot and knocking it out of temper. I recommend a double boiler for this rather than using a microwave!

@GTGifting 8 ай бұрын

For tempering - my dark chocolate melts at 36 degrees so is it necessary to take it upto 45 degrees? Also I can start work after taking it till 32 or shud I chill it till 27 degrees?

@BrittneeKay 8 ай бұрын

If you are using melts you don’t need to temper them. For couverture you need to follow the temper scale. If you are using the microwave method it is completely different, no need to worry about temperatures. For melts just warm them until smooth and melted that’s it!

@GTGifting 8 ай бұрын

M talking about coverture, in microwave it melts at 35 degrees so is it necessary to take this temperature till 45 and then till 27. Also is it required to bring temperature down to 27 or I can simply start working at 34 without going down till 27 while cooling

@BrittneeKay 8 ай бұрын

So, it depends on which tempering method you are using, that will determine which temperatures you hit. If you are seeding you must hit the top temperature, add 20% seeds, then just cool it to working temp. If you are tabling you must hit top temp, cool down, then bring up to working temp. If you are using microwave, it is unreliable but easy and you must only heat it until it melts halfway. Don't worry about temperature here. But don't melt more than half or less than half, melt half and then stir. I use microwave in a pinch, but every other day I use the seeding method because it is extremely reliable. I have a video on it if you want to check it out! Hope this helps! @@GTGifting

@GTGifting 8 ай бұрын

Thank you for your response, I got the solution here ..also need help with while dipping truffles for coating chocolate at 34 degrees was too thick to coat what should be done ?

@BrittneeKay 8 ай бұрын

Of course! I had a couple suggestions for you to check on my other reply : )@@GTGifting

@rakhirana8739 2 жыл бұрын

Superb superb. Just tell me how to transport coverture chocolate as I live in India🇮🇳. Here climate is very hot. Any other tips and tricks to prevent it from melting.

@BrittneeKay 2 жыл бұрын

Thanks for the comment! :) Where in India are you from? I traveled there for a couple months in 2016 and know just what you mean about the hot hot weather! I would say in order to keep the chocolates cool and not get too humid you will need to package them safely in a box with ice packs or something to keep them dry and a cool temperature. 🙂

@rakhirana8739 2 жыл бұрын

@@BrittneeKay thanks❤❤ for your message. Good to know you came india. I live in new delhi. Here temperature is around 45 degree.

@rakhirana8739 2 жыл бұрын

@@BrittneeKay I am really big fan of your channel. You are just wonderful✨😍✨😍.

@BrittneeKay 2 жыл бұрын

@@rakhirana8739 WOW! That is hot! 😄

@BrittneeKay 2 жыл бұрын

@@rakhirana8739 Thank you so much Rakhi!! :)

@hassinzebchowdhury7426 2 жыл бұрын

What should my room temperature be like when tampering chocolate I am from Bangladesh.

@BrittneeKay 2 жыл бұрын

A good room temperature is between 65-70º F :)

@gailalbers1430 Жыл бұрын

oh that’s why : the glass bowl burnt my ch😅c😅late is there anything that it could be used for ?

@BrittneeKay Жыл бұрын

haha I've done it many times before! You can use chocolate like that as long as it still tastes good in ganache or other baking recipes! It's great to come up with another use and not waste it :)

@dudicohen3624 Жыл бұрын

in terms of room temperature Is it up to 20 degrees?

@BrittneeKay Жыл бұрын

Mine is usually around 72 or lower (I think which is about 22 C)

@abysss56 2 жыл бұрын

Hiw do you keep it soft to keep dipping stuff?

@BrittneeKay 2 жыл бұрын

There are a couple options. To keep the edges from hardening too quick in the bowl you can use a hair dryer on the outside of the bowl to gently warm it. You can also transfer it to a metal bowl and place it over steaming water on the stove (boil the water first then turn off the heat). With that option just be careful to leave it on just long enough to keep it liquid, but don't get it too warm or it can go out of temper. The last option I sometimes use is to put it back in the microwave for no longer than 15 seconds at a time or so on a lower power level like 30%. The key is to rewarm with any method where you don't get it too hot 🔥 Hope that helps!

@abysss56 Жыл бұрын

Can i use a blender with whisk to stir this?

@theleyla1975 Жыл бұрын

On what temperature do we set microvawe? Also while we are waiting 5 minutes to test is it ok isnt the rest of chocolate in a plastic bowl also cool and harden? Do we need to heat it a bit again?🤔

@BrittneeKay Жыл бұрын

My microwave doesn't have temperatures, but I just use power level 10 or 100%. 20-30 seconds until half is melted, just watch it and you can decrease the melting time if you're nervous! Yes the chocolate will set up as you're working. The easiest thing to do is grab a hair dryer and blow warm air onto the bowl and chocolate to keep it consistently melted without getting it too hot! Eventually if you want to invest, you can buy a chocolate warming tank and that makes things a lot easier!

@theleyla1975 Жыл бұрын

@@BrittneeKay as I read fot chocolate tempering it must be heated on temperature above 45 celsius. My chocholate got totaly melted in microbawe but when i dip my finger in it it is warm not hot as I suppose 45 celsius should be. What am I doing wrong. I followed all your steps... in room it is 21 celsius but it doesnt get hard when I test it🤔

@BrittneeKay Жыл бұрын

@@theleyla1975 Yes, this is chocolate for you...very temperamental! There could be a number of things going wrong. First, what brand are you using? Now normally you are totally correct for tempering you need to bring all the chocolate above a certain temperature. This microwave method is a bit different and kind of uses a bit different science. What's important is that only half is melted and then you stir stir stir to get movement and form the correct crystals. Now, something I haven't tested myself yet and am having trouble finding an answer to...I believe this method can only be done with tempered chocolate. So if the chocolate is out of temper you must retemper it "the old fashioned way" by hitting all the temperatures on the temper chart. Sorry for the long-winded answer. It is hard to diagnose the issue not being there with you but keep practicing and you'll get it. My favorite chocolate to use is Callebaut and they teach this method as well so I trust it should work for you if you try that brand!

@theleyla1975 Жыл бұрын

@@BrittneeKay I use Lubeca couvverture milk chocolate Ghana selection chips 761 104 I think I mada mistake by melting it tottaly because it seamed not warm enough. Wilk try till I succede. Thank you for all your help🥰 One more question. When I make something out of it can I keep it in fridge (because it is filled with cookie and havy cream mixture)? And can it harden totaly on room temperature and how long does it take? I read that it takes 6 hours... seams too long🤔

@BrittneeKay Жыл бұрын

@@theleyla1975 Oh yes if it melted all the way then it won't temper, it's those unmelted bits that help temper it as you stir! You can keep them in the fridge possibly, but they could bloom especially if your fridge is really cold or has moisture in it. It's better to keep them at a cool room temperature, but I understand your worry with the fillings going bad. I am still practicing this as well. But I also usually make sure my chocolates are eaten within a week to avoid them spoiling. Hope that helps! If you store them in the fridge make sure they are in an airtight container to protect them from moisture as much as possible!

@cindyhappel7376 2 жыл бұрын

I hope I can find this chocolate local!

@BrittneeKay 2 жыл бұрын

Me too! If not you can always order online! Some good brands are Callebaut, Guittard, and Cacao Barry. Just be sure to search for couverture! :D Have fun!

@queenalamaniashley1830 2 жыл бұрын

So after making the chocolate does the room temperature really matter

@BrittneeKay 2 жыл бұрын

You'll want to try to work with a room temperature between about 68 and 72 degrees. The chocolate will last better once it's tempered if it stays at that temperature as well.