"Temper" does not mean "Melt". If she's using this to make the inside of the truffles, this is not a problem. If she uses this to make the outer shell, they will melt at room temp and be sticky. To properly temper: - use good quality baking chocolate bars, not chips. chips have an additive to keep their shape when warmed up, and this will prevent a proper temper. Chop it finely with a knife. - melt 2/3 of your chocolate like she did, to around 112F, or just until melted - remove from heat, add in remaining 1/3 of chocolate, stir until smooth and around 80F - place back onto double boiler, bringing it back up to around 89F. it's now ready to use. - reheat as needed, just don't heat it above 90F to maintain temper. If it gets too hot, add more seed chocolate to reduce temp. If it gets too cold for too long, below about 80F, then retemper. A candy thermometer works well for measuring temp, but really you can kinda just eyeball it and get good results. You can swipe a bit onto a piece of parchment paper and let it cool. It should snap, not bend. Happy Chocolatin, Y'all!
This is not tempering. This is just melting. Tempering is actually a specific process of melting and cooling and adding seed chocolate so the chocolate molecules produce a beautiful shine and signature snap, especially for candy and confections. Simply melting might have a nice shine, but never set firm. Just like she specifically call for a TEMPERED glass bowl so that it doesn't break over the heat, certain desserts and candies require TEMPERED, not melted, chocolate to properly set.
I’ve melted my chocolate in the microwave at 50% for many years. The only problem I’ve had is that white chocolate will burn so I check and stir it frequently.
My chocolate bars did not have a snap to it and also melted fast while handling it. This (melted chocolate) method did NOT work for me... just a melted mess!!!!
Hello Asha Dominica Fernandes. I would think you can try this with any set of containers that fit nicely together. For example, a large metal bowl on top of a smaller metal bowl. By bowl I mean pan but you know what I mean. Best of luck and I hope your culinary ambitions come true
Please don't follow this method. I tried this and after sometime the bowl automatically broke into two pieces and the mixture got out. It will be safe to do it in a steel bowl.😊
Sorry to hear that. As I mention, the glass bowl must be heat-safe. Pyrex or another tempered glass bowl works great. Or, you can use stainless steel as you mention. Thanks for commenting. ~E
"Temper" does not mean "Melt". If she's using this to make the inside of the truffles, this is not a problem. If she uses this to make the outer shell, they will melt at room temp and be sticky.
To properly temper:
- use good quality baking chocolate bars, not chips. chips have an additive to keep their shape when warmed up, and
this will prevent a proper temper. Chop it finely with a knife.
- melt 2/3 of your chocolate like she did, to around 112F, or just until melted
- remove from heat, add in remaining 1/3 of chocolate, stir until smooth and around 80F
- place back onto double boiler, bringing it back up to around 89F. it's now ready to use.
- reheat as needed, just don't heat it above 90F to maintain temper. If it gets too hot, add more seed chocolate to reduce temp. If it gets too cold
for too long, below about 80F, then retemper.
A candy thermometer works well for measuring temp, but really you can kinda just eyeball it and get good results. You can swipe a bit onto a piece of
parchment paper and let it cool. It should snap, not bend. Happy Chocolatin, Y'all!
Thank you
Used this for doughnut and it was super awesome.
Works perfectly!!
This is not tempering. This is just melting. Tempering is actually a specific process of melting and cooling and adding seed chocolate so the chocolate molecules produce a beautiful shine and signature snap, especially for candy and confections. Simply melting might have a nice shine, but never set firm. Just like she specifically call for a TEMPERED glass bowl so that it doesn't break over the heat, certain desserts and candies require TEMPERED, not melted, chocolate to properly set.
I’ve melted my chocolate in the microwave at 50% for many years. The only problem I’ve had is that white chocolate will burn so I check and stir it frequently.
Thx
Thank you for helping this will be really nice
Thank you, this was helpful! :)
What is the sizeor capacity of this bowl ?
My chocolate bars did not have a snap to it and also melted fast while handling it. This (melted chocolate) method did NOT work for me... just a melted mess!!!!
Nice . But I dont have a tempered glass bowl . What else can we use . Please let me know. Thankyou. God bless. Tkcare.
Hello Asha Dominica Fernandes. I would think you can try this with any set of containers that fit nicely together. For example, a large metal bowl on top of a smaller metal bowl. By bowl I mean pan but you know what I mean.
Best of luck and I hope your culinary ambitions come true
Chocklate melt karneme bahot time kyu lagta hai
If i dont have a pyrux bowl/ heat proof, then what can we use?
You can use a stainless steel bowl
4 years ago🗿
Came here from the website
That explained how to melt it but not how to temper it...
Tempering means melting
Tempering does not, in fact, mean melting. Melting is only the beginning process of tempering.
@@brewpounder707 no wtf
@@brewpounder707 nope it doesn't
Please don't follow this method. I tried this and after sometime the bowl automatically broke into two pieces and the mixture got out. It will be safe to do it in a steel bowl.😊
Sorry to hear that. As I mention, the glass bowl must be heat-safe. Pyrex or another tempered glass bowl works great. Or, you can use stainless steel as you mention. Thanks for commenting. ~E