It's amazing that this quality of content is free. THANK YOU! I feel like I'm taking a fancy, expensive cooking class. My family & friends will also thank you this holiday season when they eat all the delicious chocolate. 😉
Yummm so excited for the holiday desserts. Thanks so much, we’re really excited for this season! Christophe has so much knowledge, it’s hard to even fit into a few videos 😄💕
Thanks so much to Chef Christophe!! You can follow him on Instagram @christopherullpro and get more info on the blog post! sugargeekshow.com/recipe/how-to-temper-chocolate-with-cocoa-butter/
@@CariadChavez nope, this video isn’t sponsored by Cacao Barry, we just really like the product and wanted to share Christophe’s experience with the company 😊
@@SugarGeekShow in Bangladesh couverture chocolate is too much expensive and it is impossible to find out "cacao barry". Only compound chocolate bar are available. Please let me be suggested by you " what should I do now...please please... Sorry dear for my bad English.
Oh cool! I've gone through my period of stress of working with learning how to temper and use chocolate especially for ganache and truffles. I'll definitely watch the whole thing.
So informative. I have binge watched all the sessions and I've learned so much. Thank you Lizzo for enhancing my geekness,. And Christophe you are a genius!!! Merci
So, so good!! Thanks Liz for helping us all do better things in the kitchen! My family is getting tired of me saying, “Have you watched Los on the Sugar Geek Show?” Christopher is very good!!!
I loved you guys from Halloween wars all those years ago!! And this video was so helpful! I've never understood tempering but you both explained it so clearly
Thank you guys for breaking everything down...so many questions I've had, you both answered...love the pics of how he walked with workers getting the chocolate...so interesing...hope you both collab again..you make a great team😊🍫
This was SO INFORMATIVE!!! Thank you. Loved the story about having the workers taste the chocolate in Nicaragua!! Two questions: 1. is the cocoa paste just melted cocoa butter or do I need to buy “paste”? 2. What is the cold spray you used to seal the heart to the base?
República del cacao and Pakari are the highest quality cacao we have in Ecuador, and are made with Ecuadorian cacao beans, it would be great if you guys try different origin chocolates
The earlier reply is incorrect. Adding more cocoa butter does increase the fluidity. I have done this quite often to adjust the fluidity of different chocolates (or combinations of chocolate). If you look at the web sites of manufacturers who report the percentages of ingredients, and the fluidity of their chocolate (typically using the 4-drop scale), you'll find that the higher fluidity chocolates have a larger percent of cocoa butter.
Hello lovely. I've been making your cakes and i must say they have the most unique texture. My sister's graduation is coming this october and i want to wow everyone with a beautiful red velvet cake that has the same texture. I was wondering if you could help with a red velvet cake recipe using the reverse creaming method. Thank you
So I am a little confused. the bag of chocolate on the counter says tempered chocolate. and wen he wanted to bring the temperature down he added that. What chocolate did he actually use to temper during the video if the bagged cocoa Barry chocolate is already tempered? and whose cocoa butter is it?
What do i do if the reheat temperature goes above the max allowed? Do i have to stsrt the tempering process over again? For instance,, with dark chocolate if the reheat temp is supposed to be between 86-89F but i heated to 92F, would that break the temper and need to start over? Same question for milk and white, please.
What can you do with the chocolate has been added cocoa butter? If you can store it for later use, then once you melt it, should you add more cocoa butter to temper it?
Correct! You can put the leftover chocolate on some plastic wrap and save it for next time. Then just chop it up and repeat the process :) Each time you melt chocolate you have to temper it
Hello Chef Christophe. I was looking in the description box to see if you had a recipe on on how to make chocolate using the ingredients shown at timestamp 2:37. I noticed soy lecithin. Would that be powder or liquid? And to make milk chocolate how much milk powder? Can it be with heavy whipping cream powder? Oh by the way, in the description box, you have this: "RECIPE ► 600 grams Chocolate 6 grams Cocoa Butter " But anything else nor a link to click on it. Hope all is well. 🙂
if you don't have the EZ tempering machine, can you melt the coco butter in the microwave to get it to the 32-33c paste consistency? and can you reheat the coco butter again each time you need to use it again once it becomes solid.
Help! I beautifully tempered 500g of chocolate to coat homemade shortbread fingers with a caramel layer. I followed a recipe and it said to drop each one into the bowl of chocolate. Well, the cookie crumbled and threw it out of temper 😢 Now I have expensive couverture chocolate that I can only use in a filling like ganache. How can I enrobe each bar without throwing it out of temper???
I am new to chocolates and trying to learn. Isn’t the chocolate your using already tempered chocolate, if yes then why use cocoa butter to temper, why not just seed with more tempered chocolate to get to temp?
Hey it is an amazing Video Thanks for sharing with us! How many Grad celsius does You kakaobutter had? If I melt mine to 31 degrees it is much moor fluited. Thanks a lot for answer my questions Greetings Petra Ps. Do you have some lessons or live sessions?
I’m still confused about tempering. Is heating to 45c applied to all type of chocolate? I have seen some book says 55-58c for dark, 45-48c for milk and white choc. What is correct?
Amazing video! Super informative! Question - if one can’t afford the EZ Temper being $1000, could this same exact method be used in theory as long as the cocoa butter added is at the same temp and percentage to chocolate?
Hi Liz, if I have some imitation chocolate made with coconut oil can I still get similar/close results by adding the melted cocoa butter or powdered cocoa butter?
Informative video however Im confused, somethings are not explained well or at all. Im trying to make my own quality chocolate and "control" the sugar input. Im beginning by using a clean 100% cacao chocolate and the Barry chocolate used in the video is 64% cacao and what else??? If its only 64% cacao then why do we need to add 2% cacao butter fat, isnt that in the 36% of stuff we dont know about? Id appreciate if someone can explain this to me and possibly others. If Barrys has sugar added to it whats the point of using it. I tried making chocolate with Bakers 100% Cacao chocolate and just a pinch of organic Blue Agave as a sweetener and a good Vanilla, it was better than the junk candy at the Super Market. Thanks.
I live in Florida, and my house is never as cool as 70 degrees. Typically, it is closer to 78 degrees or so. I guess for this reason my attempts at tempering are less than satisfying. Will I have better results leaving the chocolate in the refrigerator to harden? What's the downside?
I use my wine fridge for storing my couverture chocolate as well as cooling my bonbons. And if u tell me u don't have a wine fridge I would say ur lying about being a Floridian! Jk of course
Unsure about this. They all seem to have a gap in the temperatures announced (I just tried one and the gap was 10°c and after looking for another on Amazon the reviews all came down to temperatures varying a lot)
I made my own cocoa butter silk using my sous vide by holding cocoa butter at 92.5 (give or take .2 degrees) for 24 hours, then let it cool and grated it. Would you say the EZ temper produces the same results, except it's still in paste form when you pull it out of the EZ temper? I noticed you add the paste at a much higher temperature than I'd normally add the seed.
Mycryo costs around 19€ (550g). With this amount you’ll be able to make a LOT of chocolates. Then to keep it at temperature if your oven is newer the lowest temperature should be between 25-30°c so you can keep it in here, next to a radiator, or just re-temper your chocolate after it’s cooled down.
It's amazing that this quality of content is free. THANK YOU! I feel like I'm taking a fancy, expensive cooking class.
My family & friends will also thank you this holiday season when they eat all the delicious chocolate. 😉
Yummm so excited for the holiday desserts. Thanks so much, we’re really excited for this season! Christophe has so much knowledge, it’s hard to even fit into a few videos 😄💕
Oh my gosh, I could listen to this guy all day long! Gorgeous accent! And he knows his stuff. Please bring him on more often.
So glad you like it! Lots more coming with Christophe in the future 😄
Thanks so much to Chef Christophe!! You can follow him on Instagram @christopherullpro and get more info on the blog post! sugargeekshow.com/recipe/how-to-temper-chocolate-with-cocoa-butter/
I'm a devoted Cacao Barry user, but I'm still curious if this is SponCon or partnered in some way.
@@CariadChavez nope, this video isn’t sponsored by Cacao Barry, we just really like the product and wanted to share Christophe’s experience with the company 😊
I remember watching both of u guys on Halloween wars omg this is so cool haha made my day FOR SURE ❤️
That was so much fun!
loved working with liz on halloween war and now on Sugar geek show.
@@SugarGeekShow in Bangladesh couverture chocolate is too much expensive and it is impossible to find out "cacao barry". Only compound chocolate bar are available.
Please let me be suggested by you " what should I do now...please please... Sorry dear for my bad English.
Super excited for this chocolate series!
Thanks! Gonna be fun 🤩
Still not half the video but I’m already learning so much!! Thank you🥰🥰
I hope you enjoyed.
So excited!!
Thank you from the bottom of my heart!!!! This is pure gold!!! I mean pure chocolate 😜 loved it!! Cant wait for more!!!!!❤️❤️❤️
Oh cool! I've gone through my period of stress of working with learning how to temper and use chocolate especially for ganache and truffles. I'll definitely watch the whole thing.
i have watched Christophe - He does amazing creations with chocolate! love it!... Liz and Christophe bringing this together is amazing!
So informative. I have binge watched all the sessions and I've learned so much. Thank you Lizzo for enhancing my geekness,. And Christophe you are a genius!!! Merci
This is a Great Video Liz! ❤️❤️❤️
Fab loved your show with Christina use both are fab 👏 xx
Thank you, I’m glad you enjoyed
So, so good!! Thanks Liz for helping us all do better things in the kitchen! My family is getting tired of me saying, “Have you watched Los on the Sugar Geek Show?”
Christopher is very good!!!
Thank
You Robert , we are trying to make it easy to understand and fun on the same time .
Great video, I learned so much by watching you guys!
I loved you guys from Halloween wars all those years ago!! And this video was so helpful! I've never understood tempering but you both explained it so clearly
Thanks so much!! 🥰
Omg i love this series so much!
Thank you for watching
Thank you guys for breaking everything down...so many questions I've had, you both answered...love the pics of how he walked with workers getting the chocolate...so interesing...hope you both collab again..you make a great team😊🍫
We are collaborating and will keep creating , more pastry education and recipe to come .
French chefs are the best ;)
100% haha
Bless you there is soooooooooooo much more......
Definitely trying these techniques! Thank you for sharing. What a beautiful topper!
Thanks! So glad you liked it 😁
Awesome video Liz. I love your earrings their so cute.🥰😊
Thank you!!!
Wow...thanks for the tips nd ideas .God bless you both
Thanks for the information I really learned a lot from you guys 💕
This was SO INFORMATIVE!!! Thank you. Loved the story about having the workers taste the chocolate in Nicaragua!! Two questions: 1. is the cocoa paste just melted cocoa butter or do I need to buy “paste”? 2. What is the cold spray you used to seal the heart to the base?
We are using cocoa butter that is maintain to a certain temperature to have it in a form of paste
We are using cold spray from chef rubber
Merci pour les super conseils , ze accent iz verry good too !
Loved watching you both on Halloween Wars!!! Perfect time of the year for learning about chocolate 🍫😍😍
Thank you so much....I have learnt so much.....lovely learning from the BEST!
Loved this and learned a lot, thank you for teaming up and I am really looking forward to the rest of the series!
So glad you liked it! Thanks for watching
República del cacao and Pakari are the highest quality cacao we have in Ecuador, and are made with Ecuadorian cacao beans, it would be great if you guys try different origin chocolates
I've just watched the Bake Squad series, loved it 💖
Thank you 🙏
Thanks❤
It's so funny that I could never find chocolate in Guayaquil when we lived there. They export it all!
Yay!!! I just found this video!!! Thank you sooo much!!!💖💖💖💖
Learning so much from you/yall❤🙏🏼🙌🏽👍🏻
So glad! Lots more to come with Christophe 😄
@@SugarGeekShow im here for it! Thnks for sharing knowledge👏🏽🙏🏼👍🏻
@@Darvelicia my pleasure
Thank you for this awesome chocolate lesson! 😊
Thanks for watching!!
Wow!!! Amazing!!
I recognise him from Bake Squad!!!
question: if your chocolate doesn't have level 4 fluidity then how do you make them more fluid? add more cocoa butter?
No. You have to buy this kind of chocolate. You cannot add more cocoa butter.
The earlier reply is incorrect. Adding more cocoa butter does increase the fluidity. I have done this quite often to adjust the fluidity of different chocolates (or combinations of chocolate). If you look at the web sites of manufacturers who report the percentages of ingredients, and the fluidity of their chocolate (typically using the 4-drop scale), you'll find that the higher fluidity chocolates have a larger percent of cocoa butter.
Excellent tutorial, thank you👏👏🙂
Thank you for watching
Hello lovely. I've been making your cakes and i must say they have the most unique texture. My sister's graduation is coming this october and i want to wow everyone with a beautiful red velvet cake that has the same texture. I was wondering if you could help with a red velvet cake recipe using the reverse creaming method. Thank you
So I am a little confused. the bag of chocolate on the counter says tempered chocolate. and wen he wanted to bring the temperature down he added that. What chocolate did he actually use to temper during the video if the bagged cocoa Barry chocolate is already tempered? and whose cocoa butter is it?
What do i do if the reheat temperature goes above the max allowed? Do i have to stsrt the tempering process over again? For instance,, with dark chocolate if the reheat temp is supposed to be between 86-89F but i heated to 92F, would that break the temper and need to start over? Same question for milk and white, please.
just a question will the temperature vary depending on the percentage of chocolate such as dark, milk and white
I am recently getting into chocolate making and so far, I have found no info on whether or not (or even how) to temper chocolate made from scratch.
MY BOY !!!!!
Gostaria de entender, mas não falo inglês. Poderia ter tradução, afinal, nem todos falam inglês e o vídeo abrange diferentes nacionalidades.
Where can I buy cocoa butter in the USA. I need to temper some “chocolate “ melts and make it moldable.
so should you always use 64% to temper? the higher the % it’s sweeter or more bitter?
What can you do with the chocolate has been added cocoa butter? If you can store it for later use, then once you melt it, should you add more cocoa butter to temper it?
Correct! You can put the leftover chocolate on some plastic wrap and save it for next time. Then just chop it up and repeat the process :) Each time you melt chocolate you have to temper it
just last night I tempered some chocolate (the traditional way) and made some Wonka bars. and using micryo is easier for tempering than this method.
Yes for small amounts of chocolate the microwave is definitely the easiest! This method is great for larger batches
Lol not microwave, micryo....... it's powdered tempered cocoa butter🤭
Do you need to swap the pics you showed for tempered and untempered?
Was the cocoa butter tempered before adding it to the melted chocolate?
Plz put information for milk chocolate too. Thank you
Is the the cocoa butter just melted to paste consistency or is it tempered?
That cocoa butter paste is just melted cocoa butter or it is a ready made product?
How do I make tempered chocolate from cocoa powder?
Is he using cocoa butter silk? Or just normal melted cocoa butter?
How do I make cocoa butter paste?
Hello Chef Christophe. I was looking in the description box to see if you had a recipe on on how to make chocolate using the ingredients shown at timestamp 2:37. I noticed soy lecithin. Would that be powder or liquid? And to make milk chocolate how much milk powder? Can it be with heavy whipping cream powder? Oh by the way, in the description box, you have this: "RECIPE ►
600 grams Chocolate
6 grams Cocoa Butter " But anything else nor a link to click on it. Hope all is well. 🙂
Beautiful! Any other resources for the machines that are less $ or any other home methods for smaller projects? Thx
Liz has a tutorial on how to temper chocolate using different techniques.
wow fantastic can u make caramel ganach
if you don't have the EZ tempering machine, can you melt the coco butter in the microwave to get it to the 32-33c paste consistency? and can you reheat the coco butter again each time you need to use it again once it becomes solid.
You are absolutely right
What is temperature of cocoa butter?
What should be the temperature in the kitchen?
Because it is above 24 degrees for me
What temperature should be the cocoa butter when we put it in the 34 deggree stage of the chocolate? I love your videos! Thank u so much 💓
The cocoa butter should be kept at 33 degrees, it’s in a paste-form at that temperature
@@SugarGeekShow THANK U SO MUCH FOR YOUR ANSWER
Help! I beautifully tempered 500g of chocolate to coat homemade shortbread fingers with a caramel layer. I followed a recipe and it said to drop each one into the bowl of chocolate. Well, the cookie crumbled and threw it out of temper 😢 Now I have expensive couverture chocolate that I can only use in a filling like ganache. How can I enrobe each bar without throwing it out of temper???
I am new to chocolates and trying to learn. Isn’t the chocolate your using already tempered chocolate, if yes then why use cocoa butter to temper, why not just seed with more tempered chocolate to get to temp?
You can do that but this is just faster :)
Hi i have a questions, can i tempered chocolate by using double boiler methods, to make the Bonbons?
How else can one keep chocolate warm after tempering without needing an expensive warmer?
The only way is to heat it continuously in the microwave or a double boiler
Hey it is an amazing Video
Thanks for sharing with us!
How many Grad celsius does You kakaobutter had? If I melt mine to 31 degrees it is much moor fluited.
Thanks a lot for answer my questions
Greetings Petra
Ps. Do you have some lessons or live sessions?
Hi. Can you add sweetener while tempering chocolate?
Can i use cocoa butter callets?
Hello can you help me how to make nama chocolate with the best stable
I’m still confused about tempering. Is heating to 45c applied to all type of chocolate? I have seen some book says 55-58c for dark, 45-48c for milk and white choc. What is correct?
45c for dark , milk and white will work.
Amazing video! Super informative! Question - if one can’t afford the EZ Temper being $1000, could this same exact method be used in theory as long as the cocoa butter added is at the same temp and percentage to chocolate?
Hi Liz, if I have some imitation chocolate made with coconut oil can I still get similar/close results by adding the melted cocoa butter or powdered cocoa butter?
Lo amoooooooooooo
Can leftover tempered chocolate be remelted and used? But does it have to be 32c still?
remelting tempered chocolate will take it out of temper, you will need to re-seed it to get it in to temper again.
Do we get coco butter paste ? Or do we melt the coco butter and then add ? Where it says for 600 add 6 gm.
Is it possible to temper carob? I can't have chocolate because of caffeine issues.
Informative video however Im confused, somethings are not explained well or at all. Im trying to make my own quality chocolate and "control" the sugar input. Im beginning by using a clean 100% cacao chocolate
and the Barry chocolate used in the video is 64% cacao and what else??? If its only 64% cacao then why
do we need to add 2% cacao butter fat, isnt that in the 36% of stuff we dont know about? Id appreciate
if someone can explain this to me and possibly others. If Barrys has sugar added to it whats the point
of using it. I tried making chocolate with Bakers 100% Cacao chocolate and just a pinch of organic Blue
Agave as a sweetener and a good Vanilla, it was better than the junk candy at the Super Market. Thanks.
Seriously why don’t they teach you this in culinary school. We always gotta learn the more complicated way of doing things haha
I live in Florida, and my house is never as cool as 70 degrees. Typically, it is closer to 78 degrees or so. I guess for this reason my attempts at tempering are less than satisfying. Will I have better results leaving the chocolate in the refrigerator to harden? What's the downside?
I use my wine fridge for storing my couverture chocolate as well as cooling my bonbons. And if u tell me u don't have a wine fridge I would say ur lying about being a Floridian! Jk of course
Putting in a refrigerator will leave white marks on your chocolate that’s it… they won’t be as pretty but if it’s too hot they will not come out.
Is that Christophe from bake squad
Yes it is :)
Ok
Is there a cheaper warming machine that would work?
Unsure about this. They all seem to have a gap in the temperatures announced (I just tried one and the gap was 10°c and after looking for another on Amazon the reviews all came down to temperatures varying a lot)
how long does it take to melt and temper 1 pound of Callebaut chocolate?
It’s all depend on each person . However it should not take longer then 10 minutes if you follow this tutorial.
It's hard to get good chocolate in America
Can cocoa butter pellets be used?
That’s what we are using . By using the ez temper , the cocoa butter melt and become paste.
I made my own cocoa butter silk using my sous vide by holding cocoa butter at 92.5 (give or take .2 degrees) for 24 hours, then let it cool and grated it. Would you say the EZ temper produces the same results, except it's still in paste form when you pull it out of the EZ temper? I noticed you add the paste at a much higher temperature than I'd normally add the seed.
As long as you can keep the cacao butter at this temperature, it should work . Ez temper maintain the cacao butter between 33to 34 C
Can we use powdered cocoa powder ? Mycryo?
Absolutely, 1% at the same temperature.
Thank u chef
🙏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🧡💙
The smell of those beans while fermentating is sooo bad lol.
$700 for the warmer.....$1000 for the ez temper machine. Hell nah
Mycryo costs around 19€ (550g). With this amount you’ll be able to make a LOT of chocolates. Then to keep it at temperature if your oven is newer the lowest temperature should be between 25-30°c so you can keep it in here, next to a radiator, or just re-temper your chocolate after it’s cooled down.