Thank you for watching it!

@@jackralph5457 it just popped up in browse and the thumbnail matched how I feel so, just had to! Lol

@@asugarholicslife thank you! I’m glad I made a good thumbnail for you too :)

Thank you so much! I appreciate you :)

Thank you Andy!

1. Correct 2. Yes that’s okay! You can go above or below 1/4 depending if your chocolate is colder or warmer than 45c 3. That also works well! 4. The chocolate will not become Matt and sheen after 2-3 minutes and it we’ll still look shiny like it’s melted. Thank you so much for your kind words and watching the video :)

For milk chocolate tempering, the following temperature curve is generally recommended, a little different than what Jack does Melting: Heat the chocolate to around 40-45°C (104-113°F). Ensure that all solid pieces have melted completely. Cooling: Once fully melted, cool the chocolate by pouring about two-thirds of it onto a clean, dry marble or granite surface. Spread and work the chocolate with a spatula or scraper, continuously spreading and moving it to help it cool. Cool the chocolate until it reaches around 27-28°C (80-82°F). If you use the seeding method, as shown in this video, it works the same Reheating: Transfer the cooled chocolate back into the original batch of warm chocolate. This will help to raise the overall temperature of the mixture. Reheat the combined chocolate to around 29-30°C (84-86°F) for milk chocolate.

It depends. 1. The chocolate you are adding as seed has to be tempered chocolate, otherwise there is no stable (beta 5) crystals that would provide the seed. 2. If you add the seed above a certain temperature at which the stable crystals are destroyed, again: you won't have the crystals that would provide the seed. 3. If you're using a blender, be careful with it. It can raise the temperature by one or two degrees, so don't do it near the temperature where stable crystals are destroyed (for dark chocolate, that is usually around 34.5 Celsius). If the seeding method doesn't work for you, you can still try playing with the temperature curve as explained by JDSchuitemaker. I'm still experimenting with tempering methods, but currently I trust the method where I follow the temperature curve the most. Seeding requires blending, otherwise you'll get only partly melted pieces of chocolate in the mix which you don't want to have. Chocolate also stucks on the blender, so that's a bit of a waste and unless you have a really good technique, you'll blend in a lot of air into the molten chocolate and you'll have air bubbles in your final product.

If you can melt it within a certain threshold, then yes. However, that threshold is pretty low and it's hard to melt chocolate quickly without destroying the stable crystals. Example: the threshold for dark chocolate is around 34.5 degrees Celsius. Beyond that, stable crystals are gone and you'll have to temper again. For other kinds of chocolate is even lower, eg. white chocolate is usually 31.5 degrees. Be sure to check the temperatures for the brand and type you're working with.

😂😂😂

Hi Ali, thanks for watching! If that happens, add a little bit more chocolate and keep stirring!

A thermapen! They’re the best!

Celsius

Sooo this isn't for you then 😂

Yes if he didn't scream I would subscibe he's funny

It's quite possible he knows more than you about this topic and his results would seem to support that. Microwaves have their place and the results say this is one of them.