SOOO pleased you're back. Thank you for the video. When I've done a test dip and waited to see if it sets, often the bowl of chocolate has gone quite stiff too. Am I missing something? Thanks
Thank you for watching my new contribution! No, you're not missing anything. I'll add this really good point to a future video. While you're waiting for your temper test to set, the rest of your chocolate will be cooling and setting too! So you will need to gently heat the contents of your bowl, stirring the chocolate as you go, to keep it at its working temperature. It's a bit of a juggling act. Invest in an infrared temperature guage as this will help take the guesswork away. I hope that helps . Nenette
Thank you for the demostration! 😉 I recently found myself several times working with out-of-temper chocolate because I am just too stubborn to not order chocolate in this heat. Seeding method has helped me greatly though I was fighting with the issue that seeds were not melting properly. I hope you can understand my question - what is the highest temperature that will not destroy the seeds? I am thinking that there must be a point where the seeds are just melted instead.
Thank you so much for watching my latest video. And I'm overjoyed to know that you're persevering regardless of ambient temperature challenges! I think I understand your question. I find that the nearer you get to the working temperature, the harder it is to get the seeds to melt. Especially at around 31 degrees C. There is an element of luck involved at this level of detail! If you're struggling to get those last seeds to melt, I suggest you apply a little warm air with the help of your hot air gun (hairdryer?!) to gently pick up the temperature by a degree or so only so to enable you to persuade those last seeds to melt. Don't overdo the heat, or you'll have to start all over again.... I hope that helps. Let me know if I've missed the point! Nenette
@@NenetteChocolates Nono, you answered me perfectly, thank you! 😊 I will raise a temperature of the chocolate a little bit by using a hairdryer and see if this will give the little bits chance to melt properly. I might invest in the hot air gun in the future though.
Great video! And great to see you back :D
Thank you!!
SOOO pleased you're back. Thank you for the video. When I've done a test dip and waited to see if it sets, often the bowl of chocolate has gone quite stiff too. Am I missing something? Thanks
Thank you for watching my new contribution! No, you're not missing anything. I'll add this really good point to a future video. While you're waiting for your temper test to set, the rest of your chocolate will be cooling and setting too! So you will need to gently heat the contents of your bowl, stirring the chocolate as you go, to keep it at its working temperature. It's a bit of a juggling act. Invest in an infrared temperature guage as this will help take the guesswork away. I hope that helps . Nenette
Thank you for the demostration! 😉 I recently found myself several times working with out-of-temper chocolate because I am just too stubborn to not order chocolate in this heat. Seeding method has helped me greatly though I was fighting with the issue that seeds were not melting properly. I hope you can understand my question - what is the highest temperature that will not destroy the seeds? I am thinking that there must be a point where the seeds are just melted instead.
Thank you so much for watching my latest video. And I'm overjoyed to know that you're persevering regardless of ambient temperature challenges!
I think I understand your question. I find that the nearer you get to the working temperature, the harder it is to get the seeds to melt. Especially at around 31 degrees C. There is an element of luck involved at this level of detail! If you're struggling to get those last seeds to melt, I suggest you apply a little warm air with the help of your hot air gun (hairdryer?!) to gently pick up the temperature by a degree or so only so to enable you to persuade those last seeds to melt. Don't overdo the heat, or you'll have to start all over again....
I hope that helps. Let me know if I've missed the point! Nenette
@@NenetteChocolates Nono, you answered me perfectly, thank you! 😊 I will raise a temperature of the chocolate a little bit by using a hairdryer and see if this will give the little bits chance to melt properly. I might invest in the hot air gun in the future though.
@kikitauer it took me several years before I upgraded from Babyliss to Black and Decker!! Hairdryers are just as good.