How to Temper Chocolate | The Microwave Method
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- čas přidán 20. 08. 2024
- In a previous video, I have shared with you my top tips on how you can temper chocolate using the seeding method.
In this week's episode, I share with you how to temper chocolate using a microwave - plus, how to make yummy chocolate bars!
Be sure to subscribe to my channel to keep up to date with my weekly chocolate tutorials.
www.nenettechocolates.co.uk
A fantastic video that I have been waiting for! Thank you Nenette for your great tips, tricks and visuals ❤️
Wow! Thank you Lisa. I'm so pleased you enjoyed my video. Do take a look at the others which you'll find on my channel too. Let me know if you have any questions. Nenette
I love your tutorials. Would love to see something more on different ganaches and fillings and what components are needed for shelf stability. Other then the Peter P Grewling book there's not a lot of info out there on how to make professional shelf stable chocolate truffles.
Hi Jennifer. Thank you for watching- and for your kind feedback.
There are is a lot of guidance out there on different ganache recipes and the fun but is exploring the flavours you enjoy.
Shelf-life stability is a subject in it's own right for which I'd be happy to run a workshop for you. I do need to retain a little mystery with what I share on You Tube 😊. Nenette
Dark chocolate tempering.
from a load of 55 degrees
For cooling up to 27 with chocolate.
Heat again to 32
Or give up 27
Another fantastic video
Thank you
I like your Videos 👍
Thank you for watching :)
It only needs to be melted at the working temperature, and not to be melted to a certain temperature, cooled down and than again heated to the working temperature? I struggle with tempering chocolate for my cake designs, but I can not identify where I go wrong😢
Thank you for watching. To achieve the qualities you're looking for with your chocolate when it sets (a good shine, the snap, setting within 3-5 minutes, and avoiding therefore the sugar bloom where the cocoa fats come to the surface of the chocolate in a powdery white coating) I'm afraid it is necessary to temper the chocolate. There is however no need to re-heat at the end of the process - just follow the process I describe in the video. The key to the process is to fully melt the chocolate before quickly bringing the temperature back down to the working temperature by stirring in new, un-melted chocolate buttons. Then you're ready to go - test the temper first by dipping the blade of knife into the chocolate, tapping off the excess and letting it set (3-5 minutes). You should leave no finger prints in your wake as you brush your finger tips over the set chocolate on your test. It takes practice - keep going! It you still have difficulties and need further guidance, email me at info@nenettechocolates.co.uk and we can look at next steps to sort you out!
Hello Nenette, thank you for your precious information. I would like to ask you if we can redo the tempering for the chocolate not tempered properly.
Yes!! Thays the simple answer. Just spread in a thin layer (to make it easier to break up when its set) and once it's set, break it up and have another go.
@@NenetteChocolates thank you very much for your prompt reply.
A great tutorial - thanks! My chocolate is taking much longer to melt in my microwave, so I think I may need to buy a new one - what make do you use please? xxxx
Thank you for your lovely feedback. Don't forget that, in this cold weather, everything takes longer. In the spring when the ambient temperature picks up you'll find it easier. When it's cold you will also find that your tempered chocolate sets faster. Which means you need to work faster too. Chocolate is sensitive like that and it behaves differently depending on its environment. But don't that phase you! My microwave is a Kenwood 1000w machine. It's a few years old now. But I have found it's reliable and powerful enough to make the melting process less time consuming. I hope that helps. Nenette
@@NenetteChocolates Thanks for your quick reply - I had the same melting problem in the summer and as I am new to chocolate making, wasn't sure if I was doing something wrong, ot if it was the microwave. After looking at several videos of choc melting in the micro, I do think it is my micro (which is now worrying, as it may not be heating our other food correctly!). I am going to try melting choc in my sons micro and see what happens.........I think I will be buying s new one soon and this should make my choc making much easier! Love, Hayley xxxx
@@Stace-ex6sc it certainly sounds to me as if a shopping trip is needed. Interesting though - how are we supposed to know when our microwaves stop working properly?!
@@NenetteChocolates I thought that too........!! XX
Tampering chocolate is very important for making a chocolate showpiece Thanks for sharing. I just joined U....pls stay connected!
Thank you for your feedback and for following me. Dreaming up new ideas for more videos at the moment :)
@@NenetteChocolates you welcome chef. Pls stay connected! let's continue supporting each other 👍
Can you show us the sous vide method of tempering chocolate?
I specifically dont use this method because of the risk of water or steam getting into the chocolate - take a look at my video on making a ganache where I show you what happens! Sorry!
how to maintain the melted tempered chocolate in tempered state while for example coating cookies when you don't have any equipment and you're in a very humid weather? i find that it thickens super fast
That's interesting to know. Ambient conditions are very important to consider when working with chocolate. In my experience chocolate will easily go put of temper when the room you're working in gets too warm. I find getting up early to work before things get too warm is sometimes the only answer without air conditioning available!
one more question please: should we redo the tempering every time we want to work with a tempered and used chocolate portion, or just we heat it in the microwave?
You'll need to re-temper it each time you want to re-use chocolate that has been set after the last time it was used. It's good practice though 😊
@@NenetteChocolates thank you very much for your help and kindness.
What make is your thermometer please
Honestly, it's about 10 years old! We're all familiar with the point and shoot thermometers now due to covid and they all do the same job. They're readily available online and I know you'll be able to find a better one now than my old thing!