How to temper chocolate with a bain marie seeding method
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- čas přidán 26. 09. 2017
- Alistair Birt, head chocolatier for William Curley, talks us through a simple way to temper chocolate and explains the bain marie seeding method. Remember chocolate will burn if taken above 50/60 degrees.
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Best video ever!! Straight to the point!!
brilliant. No messing around.
That helped
Thank you very much. Clear and easy to follow.
If I may ask, using the seeding method, slowly melt the buttons (bain marie or microwave) to about 45°, then seed to lower the temp to (about) 31°.
I thought the temp needed to be lowered to (about) 27° then raised again to (about) 31°.
Am I misunderstanding something?
I'm practicing tempering with Callebaut dark, to use with molds.
Thank you again.
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Can you use that right away or reheat it?
As long as the temperature of your chocolate doesnt go higher than about 32C, it will remain in temper. If you go higher, you have to restart.
Must the chocolate i add to the melting chocolate be a tempered one or untempered one?
TheOfficialFizzy untempered
Taylor C Thanks!
Um..no? The whole point is to add tempered chocolate into the melting chocolate. It serves as a template so the melted chocolate "knows" how to arrange itself. If you add untempered chocolate, its pointless. Basically you just add storebought chocolate into the molten chocolate.
Is that in celsius or fahrenheit?
8bit Richards Celsius
What if you don't have any tempered chocolate to begin with?
I live in a hot tropical place and want to temper my own chocolate, but don't have tempered to start with...
Your gonna struggle getting a good temper unless you keep the room cool and dry but other than that id look at the tabling method never done it myself but I believe its the original method for tempering
I did the exact same thing and it is "permanent liquid state".
Melt tho chocolate.
cool a bit and keep on stirring.
Add more chocolate.
End result > Liquid chocolate that doesn't set! D:
Help please!!!
you have to be precise about the temperatures
Do note that the bowl itself has to cool down too..if its hot, it will keep the chocolate hot. But do not cool the bowl with ice or such, it might bring it down way too fast.
I think what most people don't realize is the type of chocolate that needs to be tempered (couverture). Low quality chocolate with little cocoa butter (usually has oil instead) doesn't need to be tempered and doesn't harden well. They always leave that part out when talking about tempering, so some people think that they can temper chocolate chips.