Fabulous tutorial Nanette...thank you! I've been trying my hand at chocolate products over the last 12 months and just about becoming successful at tempering. Your tutorials are really helpful. Ty
Thank you for watching all the way from Canada! There are plenty of recipes out there - online for example. The matter of shelf life is one that can't easily answered here as it needs more lengthy explanation. It would be a tutorial I'm afraid! In the meantime, I'd suggest you make your fillings and test them after certain lengths of time. When they no longer look or taste as good as you'd like them to be, that is your shelf life.
Thank you for your note and I'm very pleased to know you enjoy my videos I'm wondering about your badly behaved white chocolate. The first question is about the temperature of the room you're working in. It needs to be nice and cool - no more than around 18 degrees C. Is that possible where you are? Also, to help you with the tempering process, are you taking some of the guesswork out of it by using an thermometer of some description? Nenette
Txs, Nanettte - always great videos. As a hobby chocolate fanatic you are a go to source of information. Could you make a video about the equipment you use? I bought an infra red temperature gun but it's useless! I need a weighing machine I see you have one in the back? Obviously plastic bowl, metal spatula - would be good to see everything you use.
Thank you for watching my videos. I'll add your thoughts to the list. But in the meantime, I'd advise on keeping things simple. Ordinary electronic kitchen scales are fine. And use a plastic spatula rather than a metal one. Plastic everything because it will pop into the microwave easily and it doesn't retain any residual heat which may mess-up the tempering process. I have 2 different temperature guns. They read slightly differently!! This can be off-putting so I always test my temper as I show in my videos before I work with the chocolate. Time and practice!
Hello there can you be more specific in detail about the temperature of chocolate to be tempered, because I don’t getting the whole idea of the temperatures
Thank you for your message. Chocolate is fully melted at 45 degrees. The working temperature varies depending on the type of chocolate you're using. Dark: 32 degrees, milk 30.5 degrees (to be safe) and white 29 degrees. I hope that helps. Nenette
Hank you for watching my video I'm afraid I don't know the answer to your question. You could try finding Callebaut's US website or search online generally. I suspect you may need a different - 'compound chocolate' in the US which is better able to handle your warmer temperatures, I'm afraid.
Hello chef , whenever i melt my white chocolate it thickens up specially after 1-2 months old packet and that makes it impossible to use. I am using callebaut w2.
Hello. Thank you for getting in touch. This sounds really strange and I'm afraid it's not a problem I've encountered before. Except where I have inadvertently tried to temper chocolate that has gone beyond it's BBE date. White chocolate can be trickier than milk or dark to temper because it burns more easily than the others (that is, if you're melting it in a microwave oven). I therefore take the melting process at a slower pace. W2 should be fairly user-friendly and I'm very sorry but I am not able to suggest anything to address your particular problem. Just be certain that you have melted the chocolate fully (to 40-45 degrees C) and then tempered it down to a working temperature of 30 degrees C. If you are working with the chocolate i.e. making truffle shells and otherwise having a bowl of the tempered chocolate hanging around, so to speak, make sure that you are keeping on top of its temperature all the time and not letting it cool down. Check the temper before you use it initially and then make sure the temperature remains at 30 degrees as you work with the chocolate (use a hot air gun to blow warm air into the chocolate as you stir it) and that way, it shouldn't thicken. Also, if you're working in cool ambient temperature, this cooling and thickening will happen faster than otherwise. So just be aware of your working environment too. I hope this helps. Nenette
This was really helpful.. Thank you chef❤ Which white chocolate you would suggest to use specially for bonbons. As I am from India temperature is little on the warmer side so should I store white chocolate in refrigerator because I dont why i have been facing same issue all the time. I have been melting it at 20-30 sec intervals still it feels like burnt and thick in first 30 secs itself
Ah. This might explain things a little. Don't put your chocolate in the fridge as you'll then get a completely different problem called a sugar bloom. I'm not familiar with it but I'd recommend you investigate something called 'compound chocolate' which is formulated for warmer ambient temperatures. I'm sorry I can't be of more help with this.
Love your video. Thank you so much. I was wondering if I want to colour the white chocolate when is the right time to do it?. Also how do you store the chocolate after its been moulded
Thank you for watching my video - and for your kind feedback. I'd add the colouring to your white chocolate once you have tempered it. As for storing your finished chocolates. Put them somewhere cool and dark but NOT the fridge! Ideally they should be kept at around 12 degrees C. But certainly no warmer than 18 degrees. I hope that helps you. Nenette
Hi Nenette, if the temperature shows eg 29c and I then use a pallet knife to test it. As I wait the 3-5mins to show me, the chocolate in the bowl gets cooler and then goes out of temper again (too cool). So, What do I do then? Is it ok to just quickly hair dryer it back up to e.g. 29c? Or do I have to heat it back up to 45c and then back down so that the crystallisation occurs properly? And if I accidentally heat it up to e.g. 32c, do I NEED to reseed it with buttons in order to make it temper again? Or can I just stir it until the temperature goes back down? If you can answer those, the mystery of tempering (for me) will be solved! I’d so much appreciate your advice. Thank you in advance. And thank you for such excellent, clear, concise videos!
You have all the answers, you'll be pleased to know! Yes - the chocolate will cool as you wait for the temper test to work. So get the hairdryer and gently re-heat the chocolate. You'll see the return of the glossiness as you do so. Err on the side of caution with the hairdryer. But if you do accidentally over-heat at this stage, just drop in and stir through a few extra buttons to bring it back down again. No need to re-heat back to 45 degrees. It'll get easier with practice!!
@@NenetteChocolates I also recently bought RUBY chocolate. Do I temper it the same as white or milk? Would you know? I’m also curious Nenette, what parings do you think are good with it other than raspberry, strawberry or Passionfruit? I’m wanting to make bon bons. I’d love your thoughts on it.
Every chocolate will behave slightly differently. Some will be more fluid than others too. The rule of thumb is to fully melt to 45% and then cool rapidly by tempering the chocolate to a working temperature. For white chocolate this is 29-30%. Test the temper before you use it. You shouldn't need to add anything except chocolate 'seeds' ie unmelted chocolate through the tempering process. The temper test will tell you whether you've got it right! Let me know if you need further help. I also now offer zoom tutorials . Nenette
I warm it using a hot air gun - in my case, this is simply a hair dryer that I keep especially for the task. Don't spend a fortune on a professional hot air gun!
There are a number of videos in my series that cover this for the various tempering methods. Do take a look. For white chocolate, melt it to 45 degrees C and then reduce it rapidly, using the method I show you, to 30 degrees C. Don't forget to test the temper with a metal blade (again, refer to the vidro) before you use your chocolate. Nenette
It really depends how much chocolate you have in your piping bag, how warm the environment is. And how warm your hands are too! Ideally you should not be working your chocolate in a room warmer than around 18 degrees at the most . You will start having trouble with the chocolate if it gets too warm. In my experience in these conditions, you need to work fast because the tempered chocolate will, quite correctly, start to set within around 5 minutes. So get everything else you need for what you're making ready before you start working with your chocolate. I hope that helps. Nenette
Thank you for watching my videos. In answer to your question. Your buttons will be tempered - simply because to actually create them in the first place, the chocolate will need to have been tempered first. If that makes sense!
Thank you for watching! I use an infra-red thermometer and I've checked and see that they're are easily found with a google search. Don't worry about finding a specific make - they all do the same thing for around £25-30.
@@NenetteChocolates Thank you so much! I wasn't sure if one brand was superior to others. Now that I know they are all about the same, I'm going to pick up one for my kitchen... I'm planning to make white chocolate from cacao powder without using tempered chocolate to seed the crystals... Looks fun. And I hope I get it right...
Chocolate should never to stored in a fridge - risk of sugar bloom (sugar crystals left on surface of chocolate after moisture beads that appear when it is brought out of the fridge evaporate away). However. Let it come up to ambient temperature and then start the tempering process. It should be fine. Nenette
Hi Nenette, I’ve been watching your videos over and over again. And just when I think I’m doing it right.. I’m not. Brought my W2 callets up to 45, started seeding in more chocolate til it went down to 29 30. I added little by little til it all melted, and if it was still too hot, I’d add some more til melted. Stirred the entire time. Poured it into a chocolate mold, took a while to set, and didn’t have a good snap. Help please! 😭😭
Hi Mariel. Thank you for watching my videos. It honestly sounds as though you're doing all the right things. Which makes it hard for me to help! I would ask what the ambient temperature is of the room you're working in. If you're somewhere warm - you can't get the room cooled to around 18 degrees or 20 at the most - you may be finding the chocolate goes back out of temper again after your hard work. Does this apply to your work space? If so can you find somewhere cooler to work? I'd also remind you to test the temper before working with it. Dip a knife blade into the chocolate, tap off the excess and what's left on the blade should set in 3-5 minutes. When you touch it there should be no finger prints left on the surface. If all this is OK, you're good to go. After the chocolate is set, leave it a good while to harden off before breaking it to test for the snap. I hope this helps. Nenette
@@NenetteChocolates It's winter where I am right now, so not hot at all! I've tried testing my chocolate after using a palette knife and parchment paper, and they don't set within 3-5 mins. Also a reason why I've been so frustrated! When it finally does set, I leave fingerprints. As well with taking out my chocolate bars from their molds, the sides seem to melt quickly. Is it because my hands are always warm?! Ughhhh. I'll give it another go as I'm determined to get it right, haha. I think this time I'm going to just heat it in the microwave, just hot enough to melt, but not hot so that I kill any beta crystals. 35c is the highest I go, correct? Also, I've made a few already. And when coming back to take another look, I noticed some bars have bloomed and others haven't. Why is that? How do I stop that from happening? Also, thank you for the quick reply Nenette! After I master this, I hope to move on to attempting to make bonbons like yours!
@@marielespinosaa how very frustrating for you. What you now describe looks to me like the tempering process hasn't worked, I'm afraid. Try the other method you suggest where you microwave it such that the temperature of the whole bowl is no higher than 36 degrees. If you have buttons left in there too, so much the better. Stir these through until they have melted. Test the temperature and keep going, adding more buttons and stirring through until you get to around 29 degrees. White choc can be really tricky - I still find I burn it in the microwave if I don't stir it through properly before I put it back for the next blast! Perseverance. This is a practice makes perfect thing. N
@@NenetteChocolates I have now bought some cacao Barry mycryo cocoa butter and tried it on some 823. I read to heat up the chocolate to around 40-45, cool down to 34, and to add 1g of cocoa butter for every 100g of chocolate. Cooled it even further to 30, went to test with a knife.. and still not setting within 5 minutes!! What am I doing wrong 😭😭
@@marielespinosaa I'm afraid I've never used cocoa butter as part of my tempering process. The method I use is to melt the chocolate fully to 40-45 degrees C and then add further buttons and stir through until the temperature for white chocolate is around 30 degrees. Test it for setting in 3-5 minutes. Your working environment needs to be around 28 degrees C . Might your thermometer be faulty perhaps?? Or try working with milk chocolate to perfect your method (melt to 40-45 degrees and cool to around to 31 degrees) before you move onto white chocolate which is trickier. I'm really sorry you're having this problem. But keep persevering - you will get there. Abd re-use the chocolate you're struggling with - no need to throw it out. Just re-melt it. Nenette
The tempering process is all about time movement and temperature. And by adding and stirring in additional buttons you're actively changing the structure of the cocoa fat molecules. In the way that needs to happen for a successful temper - so the chocolate sets in 3-5 minutes, it has a good gloss and snap. So yes, you need to get stirring - don't just let the chocolate sit there cooling! It's therapeutic anyway :)
I suspect it would. Use the same principles and methods that I have shown you. And don't forget to test that your chocolate has tempered correctly as I show you before you use it.
If you're following my tutorial, it should work. The only other thing I can think of is that maybe the chocolate you're using has the wrong viscosity. If it's not fluid (Callebaut indicates this on the packet with a picture of 1 -5 drops where 5 is very fluid) then you may struggle as you've indicated.
Love watching Nenette as she is very informative and explains things (like tempering!) very well. Thanks!
Thank you for your lovely feedback. I'm so pleased you have been enjoying my videos. I hope you're having fun with your chocolate too
Fabulous tutorial Nanette...thank you! I've been trying my hand at chocolate products over the last 12 months and just about becoming successful at tempering. Your tutorials are really helpful. Ty
Thank you for your kind words. I'm so pleased you've found my tutorials helpful.
Would love some bon bon filling recipes that last a long time please!! Great videos Nanette, love from Canada
Thank you for watching all the way from Canada! There are plenty of recipes out there - online for example. The matter of shelf life is one that can't easily answered here as it needs more lengthy explanation. It would be a tutorial I'm afraid! In the meantime, I'd suggest you make your fillings and test them after certain lengths of time. When they no longer look or taste as good as you'd like them to be, that is your shelf life.
Thank youuu sooo muuuuchchhhhhhh!!!! Your video has been the most helpful for how to temper white chocolate for me!!!! Sending lots of love !!
Thank you. I'm so pleased you found this helpful. Nenette
Thank you for the detailed vedio you really helped me with understanding how to do tempring the right way
Wonderful! Have fun perfecting the process. It won't work every time but don't let that put you off! Nenette
very useful! planning to use this method for my cake decorations ☺️
Perfect! Do let me know how you get on.
More white chocolate tempering please. I think I'm getting there but it still won't set 😩😂. I love your videos I'm learning so much about it
Thank you for your note and I'm very pleased to know you enjoy my videos
I'm wondering about your badly behaved white chocolate. The first question is about the temperature of the room you're working in. It needs to be nice and cool - no more than around 18 degrees C. Is that possible where you are? Also, to help you with the tempering process, are you taking some of the guesswork out of it by using an thermometer of some description? Nenette
Txs, Nanettte - always great videos. As a hobby chocolate fanatic you are a go to source of information. Could you make a video about the equipment you use? I bought an infra red temperature gun but it's useless! I need a weighing machine I see you have one in the back? Obviously plastic bowl, metal spatula - would be good to see everything you use.
Thank you for watching my videos. I'll add your thoughts to the list. But in the meantime, I'd advise on keeping things simple. Ordinary electronic kitchen scales are fine. And use a plastic spatula rather than a metal one. Plastic everything because it will pop into the microwave easily and it doesn't retain any residual heat which may mess-up the tempering process. I have 2 different temperature guns. They read slightly differently!! This can be off-putting so I always test my temper as I show in my videos before I work with the chocolate. Time and practice!
Where do you store the remaining tempered chocolates? In the fridge or on the kitchen counter or cabinet?
As always excellent touch well done 👍
Thank you. I'm pleased I enjoyed watching!
@@NenetteChocolates ❤️❤️❤️❤️❤️
Would be good to see the proof of temper when the cooled/set chocolate snaps when bent.
A challenge for you, then. To temper chocolate following my instructions and to send me such 'proof' .
Hello there can you be more specific in detail about the temperature of chocolate to be tempered, because I don’t getting the whole idea of the temperatures
Thank you for your message. Chocolate is fully melted at 45 degrees. The working temperature varies depending on the type of chocolate you're using. Dark: 32 degrees, milk 30.5 degrees (to be safe) and white 29 degrees. I hope that helps. Nenette
Where can I buy the callebaut power 41 chocolate in the US?
Hank you for watching my video
I'm afraid I don't know the answer to your question. You could try finding Callebaut's US website or search online generally. I suspect you may need a different - 'compound chocolate' in the US which is better able to handle your warmer temperatures, I'm afraid.
Hello chef , whenever i melt my white chocolate it thickens up specially after 1-2 months old packet and that makes it impossible to use. I am using callebaut w2.
Hello. Thank you for getting in touch. This sounds really strange and I'm afraid it's not a problem I've encountered before. Except where I have inadvertently tried to temper chocolate that has gone beyond it's BBE date. White chocolate can be trickier than milk or dark to temper because it burns more easily than the others (that is, if you're melting it in a microwave oven). I therefore take the melting process at a slower pace. W2 should be fairly user-friendly and I'm very sorry but I am not able to suggest anything to address your particular problem. Just be certain that you have melted the chocolate fully (to 40-45 degrees C) and then tempered it down to a working temperature of 30 degrees C. If you are working with the chocolate i.e. making truffle shells and otherwise having a bowl of the tempered chocolate hanging around, so to speak, make sure that you are keeping on top of its temperature all the time and not letting it cool down. Check the temper before you use it initially and then make sure the temperature remains at 30 degrees as you work with the chocolate (use a hot air gun to blow warm air into the chocolate as you stir it) and that way, it shouldn't thicken. Also, if you're working in cool ambient temperature, this cooling and thickening will happen faster than otherwise. So just be aware of your working environment too. I hope this helps. Nenette
This was really helpful.. Thank you chef❤
Which white chocolate you would suggest to use specially for bonbons. As I am from India temperature is little on the warmer side so should I store white chocolate in refrigerator because I dont why i have been facing same issue all the time.
I have been melting it at 20-30 sec intervals still it feels like burnt and thick in first 30 secs itself
Ah. This might explain things a little. Don't put your chocolate in the fridge as you'll then get a completely different problem called a sugar bloom. I'm not familiar with it but I'd recommend you investigate something called 'compound chocolate' which is formulated for warmer ambient temperatures. I'm sorry I can't be of more help with this.
Love your video. Thank you so much. I was wondering if I want to colour the white chocolate when is the right time to do it?. Also how do you store the chocolate after its been moulded
Thank you for watching my video - and for your kind feedback.
I'd add the colouring to your white chocolate once you have tempered it.
As for storing your finished chocolates. Put them somewhere cool and dark but NOT the fridge! Ideally they should be kept at around 12 degrees C. But certainly no warmer than 18 degrees.
I hope that helps you. Nenette
@@NenetteChocolates thank you
Is the temperature in Fahrenheit or Celsius?
Very good question! Celsius.
Wonderful video! Thank you,
Thank you!!
Hi Nenette, if the temperature shows eg 29c and I then use a pallet knife to test it. As I wait the 3-5mins to show me, the chocolate in the bowl gets cooler and then goes out of temper again (too cool).
So, What do I do then? Is it ok to just quickly hair dryer it back up to e.g. 29c? Or do I have to heat it back up to 45c and then back down so that the crystallisation occurs properly?
And if I accidentally heat it up to e.g. 32c, do I NEED to reseed it with buttons in order to make it temper again? Or can I just stir it until the temperature goes back down?
If you can answer those, the mystery of tempering (for me) will be solved! I’d so much appreciate your advice.
Thank you in advance. And thank you for such excellent, clear, concise videos!
You have all the answers, you'll be pleased to know! Yes - the chocolate will cool as you wait for the temper test to work. So get the hairdryer and gently re-heat the chocolate. You'll see the return of the glossiness as you do so. Err on the side of caution with the hairdryer. But if you do accidentally over-heat at this stage, just drop in and stir through a few extra buttons to bring it back down again. No need to re-heat back to 45 degrees. It'll get easier with practice!!
Nenette, thank you SO much for your swift reply with all the answers! I really appreciate you and your immense chocolate knowledge . 👍
@@NenetteChocolates I also recently bought RUBY chocolate. Do I temper it the same as white or milk? Would you know?
I’m also curious Nenette, what parings do you think are good with it other than raspberry, strawberry or Passionfruit? I’m wanting to make bon bons. I’d love your thoughts on it.
@@AbundantlyHappyLisa I temper Ruby like white chocolate. So the working temperature is around 29 degrees.
@@AbundantlyHappyLisa My pleasure. Every chocolate Day is a school day!!
I find my white chocolate is not as fluid at 45c. Could I possibly overheat at some point? What can I do to save it? Would adding veg shortening do?
Every chocolate will behave slightly differently. Some will be more fluid than others too. The rule of thumb is to fully melt to 45% and then cool rapidly by tempering the chocolate to a working temperature. For white chocolate this is 29-30%. Test the temper before you use it. You shouldn't need to add anything except chocolate 'seeds' ie unmelted chocolate through the tempering process. The temper test will tell you whether you've got it right! Let me know if you need further help. I also now offer zoom tutorials . Nenette
How do you keep it warm while dipping candy fruit ect in it?
I warm it using a hot air gun - in my case, this is simply a hair dryer that I keep especially for the task. Don't spend a fortune on a professional hot air gun!
Hi, what temperature should the chocolate be when in the microwave to be melted?
There are a number of videos in my series that cover this for the various tempering methods. Do take a look. For white chocolate, melt it to 45 degrees C and then reduce it rapidly, using the method I show you, to 30 degrees C. Don't forget to test the temper with a metal blade (again, refer to the vidro) before you use your chocolate. Nenette
Hi! How many minutes can a tempered chocolate be used in a pipette bag before it hardens again?
It really depends how much chocolate you have in your piping bag, how warm the environment is. And how warm your hands are too! Ideally you should not be working your chocolate in a room warmer than around 18 degrees at the most . You will start having trouble with the chocolate if it gets too warm. In my experience in these conditions, you need to work fast because the tempered chocolate will, quite correctly, start to set within around 5 minutes. So get everything else you need for what you're making ready before you start working with your chocolate.
I hope that helps. Nenette
How do we know if our buttons are tempered?
Thank you for watching my videos. In answer to your question. Your buttons will be tempered - simply because to actually create them in the first place, the chocolate will need to have been tempered first. If that makes sense!
Hello Nenette! Thank you for your tutorial. May I ask what brand and model IR thermometer you used?
Thank you for watching! I use an infra-red thermometer and I've checked and see that they're are easily found with a google search. Don't worry about finding a specific make - they all do the same thing for around £25-30.
@@NenetteChocolates Thank you so much! I wasn't sure if one brand was superior to others. Now that I know they are all about the same, I'm going to pick up one for my kitchen... I'm planning to make white chocolate from cacao powder without using tempered chocolate to seed the crystals... Looks fun. And I hope I get it right...
@@shopobjetdart it's a labour of love. I hope you enjoy the process and, more importantly, your handmade chocolate!
Hi! Is there a huge difference when the chocolate you temper was chilled in the fridge?
Chocolate should never to stored in a fridge - risk of sugar bloom (sugar crystals left on surface of chocolate after moisture beads that appear when it is brought out of the fridge evaporate away). However. Let it come up to ambient temperature and then start the tempering process. It should be fine. Nenette
Hi Nenette, I’ve been watching your videos over and over again. And just when I think I’m doing it right.. I’m not. Brought my W2 callets up to 45, started seeding in more chocolate til it went down to 29 30. I added little by little til it all melted, and if it was still too hot, I’d add some more til melted. Stirred the entire time. Poured it into a chocolate mold, took a while to set, and didn’t have a good snap. Help please! 😭😭
Hi Mariel. Thank you for watching my videos. It honestly sounds as though you're doing all the right things. Which makes it hard for me to help! I would ask what the ambient temperature is of the room you're working in. If you're somewhere warm - you can't get the room cooled to around 18 degrees or 20 at the most - you may be finding the chocolate goes back out of temper again after your hard work. Does this apply to your work space? If so can you find somewhere cooler to work? I'd also remind you to test the temper before working with it. Dip a knife blade into the chocolate, tap off the excess and what's left on the blade should set in 3-5 minutes. When you touch it there should be no finger prints left on the surface. If all this is OK, you're good to go. After the chocolate is set, leave it a good while to harden off before breaking it to test for the snap. I hope this helps. Nenette
@@NenetteChocolates It's winter where I am right now, so not hot at all! I've tried testing my chocolate after using a palette knife and parchment paper, and they don't set within 3-5 mins. Also a reason why I've been so frustrated! When it finally does set, I leave fingerprints. As well with taking out my chocolate bars from their molds, the sides seem to melt quickly. Is it because my hands are always warm?! Ughhhh. I'll give it another go as I'm determined to get it right, haha. I think this time I'm going to just heat it in the microwave, just hot enough to melt, but not hot so that I kill any beta crystals. 35c is the highest I go, correct?
Also, I've made a few already. And when coming back to take another look, I noticed some bars have bloomed and others haven't. Why is that? How do I stop that from happening?
Also, thank you for the quick reply Nenette! After I master this, I hope to move on to attempting to make bonbons like yours!
@@marielespinosaa how very frustrating for you. What you now describe looks to me like the tempering process hasn't worked, I'm afraid. Try the other method you suggest where you microwave it such that the temperature of the whole bowl is no higher than 36 degrees. If you have buttons left in there too, so much the better. Stir these through until they have melted. Test the temperature and keep going, adding more buttons and stirring through until you get to around 29 degrees. White choc can be really tricky - I still find I burn it in the microwave if I don't stir it through properly before I put it back for the next blast! Perseverance. This is a practice makes perfect thing. N
@@NenetteChocolates I have now bought some cacao Barry mycryo cocoa butter and tried it on some 823. I read to heat up the chocolate to around 40-45, cool down to 34, and to add 1g of cocoa butter for every 100g of chocolate. Cooled it even further to 30, went to test with a knife.. and still not setting within 5 minutes!! What am I doing wrong 😭😭
@@marielespinosaa I'm afraid I've never used cocoa butter as part of my tempering process. The method I use is to melt the chocolate fully to 40-45 degrees C and then add further buttons and stir through until the temperature for white chocolate is around 30 degrees. Test it for setting in 3-5 minutes. Your working environment needs to be around 28 degrees C .
Might your thermometer be faulty perhaps??
Or try working with milk chocolate to perfect your method (melt to 40-45 degrees and cool to around to 31 degrees) before you move onto white chocolate which is trickier. I'm really sorry you're having this problem. But keep persevering - you will get there. Abd re-use the chocolate you're struggling with - no need to throw it out. Just re-melt it. Nenette
Hi Nenette, do you have to add in extra buttons to bring the temperature down, or can you just wait for it to cool down to 28/29c?
Thanks
The tempering process is all about time movement and temperature. And by adding and stirring in additional buttons you're actively changing the structure of the cocoa fat molecules. In the way that needs to happen for a successful temper - so the chocolate sets in 3-5 minutes, it has a good gloss and snap.
So yes, you need to get stirring - don't just let the chocolate sit there cooling! It's therapeutic anyway :)
@@NenetteChocolates
Thanks very much...from a complete novice 👍
Hello. Would this method work with Baker's Chocolate? I don't have Callebaut in my grocery stores
I suspect it would. Use the same principles and methods that I have shown you. And don't forget to test that your chocolate has tempered correctly as I show you before you use it.
@@NenetteChocolates If the first attempt fails, can I retry using the same chocolate?
@@AmeliaBaljit yes. Absolutely
Why my white chocolate doesnt melt.. Only sticky...
If you're following my tutorial, it should work. The only other thing I can think of is that maybe the chocolate you're using has the wrong viscosity. If it's not fluid (Callebaut indicates this on the packet with a picture of 1 -5 drops where 5 is very fluid) then you may struggle as you've indicated.
First time you put chocolate in a microwave 8 minutes
Too much talk, too less information. Oh! you forgot to tell us the temperature, wait you perhaps did but hid it neatly under a heap of BS!
Thank you for watching my video 😂