What is chocolate tempering and when is it needed?

Рет қаралды 120,044

7 жыл бұрын

Want to create the perfect chocolate products? Then you simply need to temper or pre-crystallise your chocolate. This tutorial explains what tempering chocolate is and reveals for which applications it is absolutely necessary.

Пікірлер: 24

@anniehyams9496 Жыл бұрын

Thank You So Much for Sharing such an interesting Audio Video 👍👍🤎🤎🍩🍩🍫🍫👍👍🤎🤎❤️❤️

@mehrnooshyousefi3924 4 жыл бұрын

Please teach how to work with airbrush for colour molds?

@user-ir3bv2wg8v 5 жыл бұрын

Здравствуйте. Подскажите, пожалуйста, пластиковая чаша, в которой темперируют шоколад на этом видео, какие имеет метки? Не могу подобрать чашу, попадаются только с меткой треугольник из трех стрелок, внутри цифра 5, ниже треугольника буквы PP.

@Wulonglong 4 жыл бұрын

hi.im from indonesia how can i set temper chocolate if room temperature about 30celcius? thanx.best regard. indonesia is hot and i dont want to use fridge thanx

@gpnah Жыл бұрын

I have a fat bloom after every tempting I do, I tried different places where the temperature is more stable and even different chocolates.. it assemble marble finish even as layers if u break through it

@herkesyapyorbennedenyapama8525 5 жыл бұрын

can ı have a question? ı use microvawe to temper. ı heat chocolate to 42-45 degree than cool to 32 degree. ı put mu chocolates in to my refregirator 4 degree and when ı take them from ref. it starts to mold so so easily. where do ı do wrong? please answer

@Callebautchocolate 5 жыл бұрын

Hello Hanu! Thanks for your message. One thing we immediately see when looking at your post is that you have not really tempered the chocolate. It needs to go down to 26°C then up to 30°C before molding and cooling. We believe you will have more succes when applying that method! Don't hesitate to get back to us, for any further questions. Best regards!

@jawahard5154 5 жыл бұрын

Sir, My chocolate is shining but when I take it from the fridge it is not hard looks moisture on the chocolate. What to do

@Callebautchocolate 5 жыл бұрын

Hi @@jawahard5154 - thanks for your question. This could be litteraly everything. What looks like the most probabale is that when you say 'it looks moisture on chocolate' that this is fat bloom and the chocolate has not been properly tempered. When tempering by hand, the level or degree of temper is far below what can be achieved by industrial tempering and even the slightest of temperature difference can have a big impact. What we recommend is to follow the tempering advice again very closely. All ins and outs about chocolate techniques can be found here www.callebaut.com/en-OC/chocolate-video/technique/tempering or can be learned in one of our Chocolate Academy centers worldwide - for bookings you can go to this website: www.chocolate-academy.com/.

@jawahard5154 5 жыл бұрын

@@Callebautchocolate thank you for your reply

@AdornmentFreak 10 ай бұрын

Hiya. So I used this method and while I'm pretty sure I got a good temper (satin finish, nice snap etc)- the chocolate started to set quicker than I could satisfactorily work with it.. Any tips for keeping the chocolate fluid now that the UK is approaching autumn? Thanks 😊

@whoa6375 2 жыл бұрын

what table material is best for the tempering process?

@muhammadrasya2314 Жыл бұрын

Marble worktop and stainless steel

@myangels5410 5 жыл бұрын

How to store this for 12 hours and at what temperature?

@Callebautchocolate 5 жыл бұрын

Hi Ashwat! Good question indeed. To store the chocolate melted for 12 hours, you would need a chocolate tempering machine, a melting bin or a warm cabinet. The temperature should be a maximum of 45°C. Hope this info helps you further - if any other assistance is needed, don't hesitate to reach out to us. Best regards.

@safrahanan1571 3 жыл бұрын

is it cocoa butter or coco butter what if the chocolate deosnt contain that butter ?

@tommydan55 2 жыл бұрын

If it doesn't contain cocoa butter then it's not true chocolate, can't be tempered, and is useless for doing anything with it that requires tempered chocolate.

@safrahanan1571 2 жыл бұрын

@@tommydan55 wooo its been year since one person replied :) ty

@tommydan55 2 жыл бұрын

@@safrahanan1571 Hehe, yes, a very late reply. I happened to watch the video and then read the comments. It's too late for you but maybe someone else can learn something.

@safrahanan1571 2 жыл бұрын

@@tommydan55 wooo no al all its not late , every info came to me better not to come :)

@tommydan55 2 жыл бұрын

@@safrahanan1571 Okay, good. You're very kind, Ms. Hanan.