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does the cherry jam go bad?

I don't like microwave I like ban marry (or how you call it)

I have paid for this course, through NowYou I can't open it because it keeps saying wrong password/ email, I have contacted them several times and they have yet to get in touch. This will definitely stop people buying this course, very bad customer service.

Love this video! I did this method and it was the first time my chocolate tempered perfectly and SO easily! I was able to make 24 chocolate disc decorations in under 10 minutes doing this! Can you PLEASE provide temperatures for white chocolate?? Thank you!

bro, you are the embodiment of Privilege!!! dude, NOT EVERYBODY HAS A MICROWAVE!!!!! the water bath method is superior in EVERY way in all honesty. seriously, there are a MASSIVE amount of people that do not have microwaves.

Finally someone that knows what they are doing! Thank you.

Fool

Hello jack, want to temper chocolate for the first time, the temperatures you mentioned are for milk chocolate or dark chocolate?

nice thug music intro

Kindergarten film?

Love the anger 😆 and the quick tip

Wow! The chocolate inside filling is tempered? And how long did you wait between each layer?

45 degrees Celcius or fahrenheit?

What’s the brand of your template machine?

What brand is the machine?

Thanks for the video - I’ve been roasting beans for a while but I’m not sure how much cocoa butter to add

no darling, not every one has a microwave.

Hi sorry i think i commented before but cant find it just wondering on your moulds where did you buy them from and what size are they ? Great channel keep up the great work 🎉

What size of mould is that and where can you get them many thanks keep up the great work just starting my journey with chocolate

When the chocolate has been tempered and has solidify (excess) do you need to temper again to be able to use it or you just melt it in the microwave and does not need to temper?

Did you blend vodka with your mint? 😂

Why do you use Ghee? Is it for the settling process?

Omg 🎉 my favourite combo. Did you hear up the lemon juice before adding it to the white chocolate?

What an idiot.

how to do it without microwave and without kitchen thermometer?

Fab!

Do ever use ice packs?

What a waste to put perfectly good chocolate in a microwave. Shocking what people who are supposed to be food experts actually do to food

Thanks for sharing this 🙌 I almost always experience that I have crumbs in the chocolate once it reaches the 31-21 degrees. This happens even if I use a blender to fine chop it before adding it to the melted chocolate. Maybe it's because I typically don't work with the same large portions as you do. What can I do? Thanks in advance ;-)

😍😍🤎🤎

BRILLIANT!!!

Where do you get your boxes?

Recipe please

What's your favourite chocolate brand/producer/country (idk) to buy from? Can you actually tell the difference?

😂😂nice experiment... But i thought chocolate basically has no moisture content

Wtf is that shine. You probably created the most tempered chocolate on the planet 😂🎉

Purchased and watched the Now You Know class and loved it! I hope to stay up to date on any new experiments and tips here on CZcams. Thanks for the great info. If you have suggestions on where to get the most bang for buck buying chocolate and the dusting and coloring supplies I would love to hear it!!

Has anyone tried this method and succeeded ???

Niiiiiiice. What machine is that?

I now want to watch a compilation of you doing this

Thank you so much for your video you are amazing... I hope you make more videos.. Jack and using a small tempering machine will work?

Awesome editing and shots. Hope your channel grows! The chocolate looks amazing

In Costa Rica, people use a woven rice pan, sort of like a flattened basket that has a slight dome shape to it, to sift out the cacao shell from the actual chocolate part. They toss the crushed chocolate up, like how you’d flip pancakes or eggs, and it gets rid of the shells but leaves the nibs in the pan. One of the coolest things I’ve seen. But it does make a huge mess, so if I made chocolate regularly, I’d do it outside

Thats way to much work though

That was amazing!!!❤❤❤

Cool bro

good video keep these videos up bro i am sure you will get more views

Can I have recipe for filling pls❤

I was excited to try this as the double boiler is so messy and hot. However, it didn't work for me as my chocolate keeps blooming. It's not too soft, but does have a grainy structure. Not sure if I wasn't using enough chocolate. This is the 2nd microwave method (1st was the 1/2 melt, then stir) and neither worked for me. Use a plastic bowl, not glass and even monitored temp in °C. Not sure what I'm doing wrong. Only needed to temper about 200 - 220 grams of 60% dark chocolate. Bowl was a 2.5 Quart (2.35 L) plastic one. Used a spoon to stir while microwaving up to 45 °C, then a silicone spatula to stir in the seed down to 32 °C. Also used a hair dryer to keep the chocolate at a working temp around 32 °C.

what machine do you use to make the molds?