How To Temper White Chocolate Tutorial - Detailed BUT EASY !

How To Temper White Chocolate Tutorial - Detailed BUT EASY !
I'm going to show you how to EASILY temper white chocolate.
this technique works the same with all types of chocolate.
If you wish to see the chocolate Christmas ornaments that I created with this white chocolate, you can see them here:
• White Chocolate Christ...
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#recipe #food #chocolate

[@dsleeper3430]

Thanks again! The details did make it easy ! I made lemon shortbreads dipped in white chocolate with candied citron and they came out just as I envisioned with a glossy, rich delicious robe of white chocolate!

[@yasminlewis4387]

Now I know where I went wrong. Thank you so much!

[@marianacamacho7026]

Thank you SO much for the thorough explanation! I'm just starting to bake and it was very useful 🥺🥺🥺

[@BakeLikeAPro]

Hi Mariana ! So glad you enjoyed my tutorial ! 😁 Here is another tutorial: *How To Temper Chocolate SIMPLY EXPLAINED TUTORIAL* --> kzbin.info/www/bejne/a3PJpaiDZ56fmcU ✅

[@bjsmoker]

Thank you so much! I am new to the chocolate melting and candy making world, but would really like to learn. Looking forward to checking out your other videos. I never had the tempering process explained to me before, and my first attempt at candy making with tempering the chocolate was less than perfect, and my thermometer was broken before I started and didn’t know it. This was very informative, and do-able!

[@BakeLikeAPro]

Hi Jeanne ! I'm glad you found my chocolate tutorial ! I do have another one here that may help you: How To Easily Temper Chocolate ! / How to temper chocolate chips✅ kzbin.info/www/bejne/eJCxhmtpiM6IqLc I have others but this is really simple to understand and hopefully will help you a bit more. Thank you for stopping at my channel I appreciate it ! 👍😊 If you are on Facebook, please stop by my page some day: facebook.com/bakelikeapro

[@dsleeper3430]

Thanks - I didn't understand how hard it is to temper white chocolate until I tried and failed! Now I understand what it means and will try again.

[@BakeLikeAPro]

Thanks so much for watching ! 😁

[@parulupadhyay2298]

Very nice tutorial 👍

[@destinyzchild84]

I truely enjoy watching your videos... They are in such details and depth and sooooooo ooo helpful thank you so much

[@BakeLikeAPro]

You are so welcome 👍😁 Thanks very much for watching Ajita ! Did you watch my chocolate tempering video for chocolate ( not white chocolate ) ?

[@Kessiebear81]

Thanks for the awesomely detailed tutorial!! My white chocolate bark came out amazing!!

[@BakeLikeAPro]

Hi Kellsie, I am guessing you meant "thanks" haha, and thank you for watching !

[@Kessiebear81]

BakeLikeAPro lol I did, and I’m guessing you meant “kessie” 😂

[@indiraelva2488]

This helped me very much to remind me how to temper chocolate. Thank you.🍒🍒🍒

[@BakeLikeAPro]

Hi Indira ! I'm really happy that my tutorial helped you ! 😁 Here is another one: --- > *How To Temper Chocolate SIMPLY EXPLAINED TUTORIAL* kzbin.info/www/bejne/a3PJpaiDZ56fmcU

[@mynicky102]

Thank you so much for this incredibly helpful video! I was so overwhelmed reading all the tips on how to, and after your video I managed to successfully temper white chocolate on the first try... While on crutches with two littles distracting me. If it wasn't for your video I would probably have messed it up!

[@BakeLikeAPro]

Ni Nicole ! That is just awesome to hear ! 😁 I am really happy to read you comment, and am very happy that you had success ! By the way, I have a few more chocolate tempering videos here on my channel, one of them shows me tempering chocolate chips. Anyway, great to hear Nicole and I'm glad you took the time to leave me a comment, I appreciate it ! Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* kzbin.info/www/bejne/nJ-uZpqsbM2kb68 ✅

[@jaspogreyes8871]

Wow

[@mariapatterson5243]

TO EVERYONE. AT BAKELIKEAPRO!! MERRY CHRISTMAS AND HAPPY NEW. YEAR!!!! THANK YOU FOR ALL YOUR DELICIOUS RECIPES AND VIDEOS!!

[@BakeLikeAPro]

Hi Maria, ah thank you, and to you also, I hope you have a very Merry Christmas and all the best for 2017 :-) Thanks for watching my videos, I appreciate it :-)

[@locater2]

Imagine this video is from way 2016 and still so informative and so helpful, Subscribed sir, thank you.

[@BakeLikeAPro]

Hi Nieshawn ! 😁 Thanks for the sub! I appreciate it greatly ! and yes, that's what is great about recipes, they never get *old* ! Thanks very much for watching ! if you love chocolate stuff, I have many more chocolate tutorials here on KZbin !

[@afleitan77]

I'm the student and your the teacher thanks for the vid 😃

[@pete8420]

You're

[@Artemisio987]

I would like to make a pokeball! So i need to color the chcocolate. Can i use powder colorant? When do i need to use it in the temper process? Thanks!

[@ashakawia8357]

thank you!!

[@BakeLikeAPro]

Thank you for watching my video 👍😊

[@jaspogreyes8871]

Wow i ♥ this video ;-)

[@BakeLikeAPro]

Thank you for watching my video 👍😊

[@chea591]

Thank you so so much!!!

[@BakeLikeAPro]

Thanks so much for watching ! 😊

[@sundharampillai7520]

great work sir

[@BakeLikeAPro]

Thank you ! So nice of you to say this ! 👍😁 Thank you for watching my video 👍😊 I'm glad you enjoyed it ! If you are on Facebook, please stop ✅by my page some day: 🔻 facebook.com/bakelikeapro ✅

[@hammadaslam993]

Love ur teaching method :) that school example

[@BakeLikeAPro]

Hello ! Thanks very much for your very nice words ! and thank you for watching my video 👍😊 I'm glad you enjoyed it ! If you are on Facebook, please stop ✅by my page some day: 🔻 facebook.com/bakelikeapro ✅

[@BakeLikeAPro]

I also have many other videos here on KZbin that show you how to temper chocolate if this interests you. Thank you again for visiting my channel

[@BakeLikeAPro]

How To Temper Chocolate SIMPLY EXPLAINED TUTORIAL kzbin.info/www/bejne/a3PJpaiDZ56fmcU via @KZbin

[@qrockz007]

can u please make a video howto temper pure coco butter?

[@seektruth7978]

Did I hear you say at one point, "We're at 111,"? Were you measuring the temperature? If so, do you have to wait until that magic number before using the reserved chocolate? Thanks for another great video🍫🍥🌎💙🍰🍩💙💜🍪🍦💜💙

[@BakeLikeAPro]

Throughout the video you see me using a thermal thermometer, this takes the temperature of the chocolate. At any point you could stop the process, and the chocolate will be fine. When tempering chocolate you bring it up in temperature, then you add new ( tempered ) chocolate to it, which brings the temp down, and tempers the chocolate. I have a much more detailed chocolate video where I use dark chocolate and also chocolate chips ( if you wish to learn more about chocolate, I strongly encourage you to watch those videos )

[@sheryllovestobake9898]

aw nice..first comment

[@BakeLikeAPro]

Hi Sheryl, thanks for watching :-)

[@epicvisionministry3536]

Hi great tutorial, thank you! Can I use Wiltons melting wafers for this?

[@BakeLikeAPro]

Hi there, Wilton melting wafers ( candy melts ) contain no chocolate, so there is no need to temper, in fact you cannot temper this candy. When you melt it, it sets up and becomes super firm, exactly like before you melted it. It does not melt in your hand either. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* kzbin.info/www/bejne/nJ-uZpqsbM2kb68 ✅

[@TheDeltaBelle]

How do I get my white chocolate completely cool enough to add to a buttercream frosting so it doesn't melt the butter, yet without the chocolate getting too hard as it cools?

[@sandinarvaez9439]

If I were adding peppermint extract, at what point should I do that?

[@Frunze42]

So while you're waiting for the test strip to harden, do you do anything with the rest of the chocolate from cooling off much or is it at a high enough temperature to not harden to a point where it's no longer workable?

[@BakeLikeAPro]

I always keep it heated. I use a hair dryer to add heat to it. I illustrate this in some of my chocolate tempering videos on KZbin. YOu can also put it over a pot of simmering water for a few seconds to impart a little heat into the chocolate from the bottom of the bowl.... stir stir stir.... it warms quickly so be careful you don't get it too hot or you will have to temper the chocolate over again. ( repeat the tempering process ) I've also been known to use a heating mat. You can get them for aquariums .. they are very inexpensive... and you just keep your bowl of chocolate on top of it. Best way --- hair dryer. In the professional kitchen they use heat guns. Heat guns are 10x hotter or more than a hairdryer so be very careful if you use one of these - as you can easily scorch your chocolate. - and a final note - chocolate gets very firm - very quickly.... when I use a hair dryer, it's about every 4 or 5 minutes... I actually put a timer on... on my iPhone to remind me. A little shot of heat from the hair dryer as you stir works very well.

[@rajaanu87]

Thanks for this info as I was facing the same problem with my chocolate.. 😁😁

[@contendcontend7568]

Hi there nice tutorial but I have question. I did temper white chocolate following your instructions I had a big success with it but the problem was the chocolate getting hard very fast so ist ok if I reheat the chocolate to work with it or I will ruined the whole tempering process . I will really appreciate your answer

[@BakeLikeAPro]

Hi Hanna, thank you for watching my chocolate tempering video ! Yes once your chocolate is tempered, you must keep it it a bit warm ( within the temperatures suggested for your chocolate ) so it does not harden. While you work with your chocolate, use a hair dryer to add heat to the chocolate. So stir the chocolate in your bowl, and use your hair dryer.... for a few seconds - this will add heat to the chocolate so it does not get hard. As long as you do not get your chocolate too hot, it will "stay-in-temper" if you go above the tempering maximum for your chocolate, it goes out-of-temper and you need to repeat the whole process. Do not use a double boiler ( putting your bowl of hot chocolate over a pot of hot water ) - this will make your chocolate much too hot - and very quickly.

[@BakeLikeAPro]

the process of using your hair dryer I discuss in some of my chocolate tempering videos ( for dark chocolate ) The hair dryer is easy to use, and very safe for your chocolate. You can keep your chocolate at the perfect temperature for many hours while you work with your chocolate. Every 5 minutes, just turn your hairdryer on and add a bit of heat to your bowl of chocolate while you stir it.

[@contendcontemd2179]

@@BakeLikeAPro thank you

[@user-ct5ee7fq6e]

What is the best kind of chocolate white because I do not know what kind used to make a decor please possible name of chocolate and how much cocoa.. thank you 😊❤❤

[@BakeLikeAPro]

If you wan high quality chocolate you can look at purchasing Valrhona or Callebaut. You cannot go wrong, and all top chocolatiers use either one of those brands. I've found Valrhona to be more expensive than Callebaut, but both are top rated chocolates. You may visit their websites for more info.

[@0oOSTFUOo0]

31°Celsius is alright for dark and milk chocolate, but you should go down to about 29°C for tempering white chocolate, though it's a minor difference.

[@BakeLikeAPro]

White chocolate indeed has a lower temperature point, but for general purposes, it will work fine. That 2 degree C difference is quite difficult to alway keep accurate - a second too much over a double boiler, or a second too long with a heat gun and your temp goes up quickly, but yes you are correct. I'm no professional chocolatier, but have been getting great results lately. Do you like playing around with chocolate too ? I'm finding it more and more fun every time I work with it. I'm an amateur, but having a lot of fun LOL.

[@rubaelyafi2978]

CAN i ask when to use couloring to the chocolate ?

[@samskinner9048]

I will be using this tutorial , I’m making Lego brick chocolates, can you advise the best way to colour the chocolate ?

[@BakeLikeAPro]

You will want to use coloured cocoa butter, or you can buy oil based colouring kits. There's also a dried cocoa powder that is available. They come in very small containers, but they are expensive. The coloured cocoa butter is available in little squeeze bottles also.

[@Senteri]

I'm new to chocolate melting and this seems very useful. Curious how it will go. The first batch failed and became all squishy. I'll be adding it to a mould. I wonder if I should let it harden on room temperature.

[@BakeLikeAPro]

Hello, I use a process called "tempering" it is much more advanced than just melting chocolate. If you buy "fake" chocolate, after you melt it, it will harden again to its original firmness ( hardness ) It depends also on what type of chocolate you purchase, buy only good quality chocolate like Callebaut.

[@xRiniX666x]

Could you do a tutorial on tempering caramelized white chocolate? Im struggling to find anything online :(

[@pb.pb.pb.pb.]

Awesome video. Quick question: what’s the difference between the chocolate discs before, and then the tempered chocolate on the parchment paper? I’m new to this.. thank you !

[@BakeLikeAPro]

Hi Danny, first.. thank you for watching ! 😁 There is no difference. When you buy your chocolate, those discs are in a tempered state. You can hold the chocolate and it won't melt in your hand. If you take that chocolate, and simply melt it... and then place it on a piece of parchment paper, and let it dry ( cool ), many hours later, you can take a piece of it off, and you'll see it melts in your hands in less than a second. You'll also notice there is no "snap" to the chocolate... you can squish it in your hand almost... it's more soft than the original discs. Tempering takes the chocolate in a liquid format, and stabilizes it, so when it is used later in a chocolate mold, it will be shiny, and have a nice snap to it when you bite it, and - it won't melt in your hands. I hope this helps. I have many more videos on chocolate, ( dark chocolate etc ) and tempering. I also have videos showing me using a few machines to do this.... Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* kzbin.info/www/bejne/nJ-uZpqsbM2kb68 ✅

[@pb.pb.pb.pb.]

@@BakeLikeAPro yes it helped. Thank you ! I am going to watch more 🙏

[@BakeLikeAPro]

Here's a good one for you: *How To Temper Chocolate SIMPLY EXPLAINED TUTORIAL* kzbin.info/www/bejne/a3PJpaiDZ56fmcU ✅

[@cyanaburnett1528]

BakeLikeAPro can I use whites chocolate chips too?

[@BakeLikeAPro]

yes you can. If the chocolate melts easily you can do it. Thank you for watching my video 👍😊

[@mariafabianasalgado]

I thought tempering white chocolate was difficult but´s not. Thanks for the tutorial!!! :-)

[@ant2009r]

Does anybody know, can somebody please tell which brand of white chocolate is he using?

[@bigjavo36]

Do I need to temper if I'm using the chocolate to make cake and frosting?

[@BakeLikeAPro]

No, there is no need to temper your chocolate. I hope this helps, and thanks for watching :-)

[@tinkerslight8635]

I had some bright white compound chocolate and it took a longtime to harden do u know why? I’ve used another color from the same brand and this didn’t happen. Please explain if u can.

[@BakeLikeAPro]

Compound chocolate does not require tempering, that said, it's a mystery why it didn't harden, it could be from a different batch where the chemical makeup of the chocolate was slightly different. I would suggest putting whatever you made into the fridge for 10 minutes will will quicken it hardening. Sometimes just the different colors can be to blame. One can harden quicker than another. I'm assuming you did not add anything to either of the chocolate compounds, so they were not modified since you purchased them from the store. IF the chocolate never hardens, it's strange though as it should because it doesn't require tempering ( it contains no cocoa butter content ) ( it uses vegetable in most cases ) I hope this helps, sorry I can't give you better info than this.

[@biancaford5075]

Hi, thanks for this video. What would one use to colour the chocolate more bright white?

[@BakeLikeAPro]

Hi Bianca, the chocolate may be whiter than what you see on your screen, this depends on the colour balance of my camera, and also what your screen is set to, if you are watchin on a computer. That said, that's pure chocolate, it won't be a pure white. If you want something super white, you are better off using something like Wilton Candy Melts which are extremely white.

[@biancaford5075]

Thank you! 😊

[@AmeliaBaljit]

Lovely tutorial. What other brands of chocolate can be tempered. Don't have Callebut in my area.

[@BakeLikeAPro]

Hi Amelia, any brand of good chocolate can be tempered. As long as it is real chocolate. You may notice something called "candy melts" that many think is chocolate, but it contains zero chocolate. It's candy. It looks like chocolate, and almost tastes like chocolate, and can be melted and will become firm just by leaving it on your counter at room temperature. I have a video showing ordinary chocolate chips, and I show how to temper them. If it's chocolate, no matter the brand you can temper it. Thank you for watching my video 👍😊 I'm glad you enjoyed it ! If you are on Facebook, please stop ✅by my page some day: 🔻 facebook.com/bakelikeapro ✅

[@AmeliaBaljit]

@@BakeLikeAPro Thank you! I most certainly will

[@BakeLikeAPro]

How To Easily Temper Chocolate ! / How to temper chocolate chips kzbin.info/www/bejne/eJCxhmtpiM6IqLc via @KZbin

[@Saranaprasadam]

Can I mix cornflakes into that and eat straight away? Just wondering :)

[@BakeLikeAPro]

Yup, you can do it with Rice Krispies also. I love it that way. Very inexpensive crispy chocoalte

[@mayamaya-ry3eg]

I just bought a bag of callebaut white chocolate but few of it got soft and slightly melted and stick to each other when it got to me (i live in a hot tropical country) do i still need to re temper it?

[@BakeLikeAPro]

Hello, ohhh no ! Where I order my chocolate, they will *NOT* ship it during the hot summer months ! - exactly because of the problem you experienced. It depends on how melted the chocolate has become. Take some of the chocolate.... now hold it in your hands, or place your fingers on it.... IF it melts on your finger, you will need to temper it ! ( and that's not good )

[@sandracameron5121]

Just starting to try to learn to temper chocolate and my skills are extremely poor. Would it help if I purchased an infrared laser thermometer? My chocolate usually goes too thick on me - Think I add to many callets and then let it cool too much and when I try to put it in the moulds it either doesn't set hard or is so thick it won't flow out of the moulds to create a shell. I have a lot to learn but your videos are so informative and detailed.

[@BakeLikeAPro]

Hi Sanda, a little thermometer like that is a must in my opinion. It gives you *QUICK* readings and is very accurate. Make sure you pick a good one on Amazon if that is where you shop. If your chocolate is too thick to use with your chocolate molds, it is indeed much too cool. You want those temps within correct "working" range as stated on the bag of chocolate you purchased. By the way, I have a few more chocolate tempering tutorials you may wish to watch. If you are adding too many callets, - yes the temp will drop rapidly, and you can make things much harder for yourself. It really depends on the temp of the chocolate and how many you are adding.... as the chocolate starts to drop in temp, your amount of solid / tempered callets should also decrease so that your chocolate temp doesn't drop rapidly and start to get so thick it feels like it is almost seizing. Practice is key, but you will get it ! I promise you that Sandra ! 👍😁

[@sandracameron5121]

@@BakeLikeAPro Thank you so much for reply. I am determined to get this right and have a snap!!! Order will be placed with Amazon before this day is out. Again thank you for taking the time to respond. I will check out your tutorials. Using Callebaut.

[@BakeLikeAPro]

Hi again Sandra, you're very welcome ! Callebaut is amazing chocolate, I use it all the time. You will have great results with it. On the back of the bag they give you the working temperatures, so there is no guess work. Here's a fun video ( with an electric chocolate tempering machine I use ) with Callebaut white chocolate. A little into the video I do show you how to tell if your chocolate is tempered correctly. *How To Temper White Chocolate Tutorial* : kzbin.info/www/bejne/gqm8dpWLgblortE ✅ Anyway, good luck. I have more tempering videos on my channel too if you want more help. That's it, take your time, have fun, and it will get easier, I promise you that. 👍😁

[@sandracameron5121]

@@BakeLikeAPro Just looked the side of the bags and your right!!

[@azreenaziz4356]

Sir we need to temper white chocolate when we are applying at silicon mold to prepare geometric 3d heart cake right? And the correct tempered degree is 32 degree celcius.

[@BakeLikeAPro]

Hi Azreen, the exact temperature depends on the type of chocolate. Are you using white chocolate ? You can go to Callebaut's website for example and see *exact* temps that are considered working temps for chocolate. If your chocolate is tempered, it will stay in temper at 32 degrees C. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* kzbin.info/www/bejne/nJ-uZpqsbM2kb68 ✅

[@azreenaziz4356]

BakeLikeAPro Thank you so much for your reply. It means a lot indeed I will your new videos 😃 Your videos are so accurate and so much detailed😀😄

[@jochina713]

If after tempering I add vegetable oil, do I have to temper it again next time I use the chocolate and how 2 do that?

[@BakeLikeAPro]

Hello, you *never* add vegetable oil to real chocolate. If you are using a compound chocolate ( most of this is fake ) then you can use vegetable oil. Some of these "chocolate" products go by the name of candy melts. They are not chocolate, and most contain zero chocolate so you are OK using vegetable oil. If you use compound chocolate that contains vegetable oil then there is no need to try and temper it, you can heat it and let it cool, heat it and let it cool as it contains zero cocoa butter content.

[@jhonstephenedomingo7049]

Does it require that your room or area is as well cool or air-conditioned?

[@BakeLikeAPro]

Working with chocolate should always be in a cool room with low humidity. Chocolate work just doesn't work well in a hot environment.

[@costaricap7122]

Hello, can you leave it in that tempered condition and work with it later days? Can you fan it and stir again?

[@BakeLikeAPro]

Hello, if you leave the chocolate to cool, it will stay in a tempered condition. Then when you want to use it many days later or the next day, you must melt the chocolate once again and go through this same process.

[@JazzyPhay15]

I’m trying to make white chocolate truffles. I’m using the Ghirardelli premium baking bars. I’ve used 16oz of white chocolate and 1 cup heavy cream. It’s sat overnight in the fridge but not hard enough to roll into balls. Did I need to temper it?

[@BakeLikeAPro]

Hi Jasmine ! 🙂 When making chocolate truffles there is zero need to temper the chocolate. As soon as the cream touches the chocolate, it will lose its temper. The radio of chocolate to cream is not perfect, -- all you need to do is add more chocolate to your chocolate mixture, and it will harden. Do NOT throw your mixture out ! Simply melt some more white chocolate and add it to your mixture. It will harden, don't worry at all about that, it will. If you want to test it on a smaller amount --- simply remove some of that mixture you made ( it's really chocolate ganache at this point ) so remove some, maybe 1/2 or a 1/4 and work with that amount.... add some melted white chocolate to it, stir it in, and now chill it in the fridge. Once you see ... ah ! it works ! Then you'll be more confidant using more chocolate on the rest of the existing batch. The ratio really depends on the % of milk fat in the cream you used, and the cocoa content in your chocolate. You will get the hang of it, so don't worry at all ! I hope this helps Jasmine ! and thanks for watching. Please let me know of an updates !! 🙂

[@JazzyPhay15]

@@BakeLikeAPro Thank you for getting back to me! Turns out I needed to add 8oz more of white chocolate! They came out soo delectable!👌🏾

[@mariangies]

Hi, can I color this using Wilton's food colors, and can I do a drip cake with it? Thanks for the tutorial.

[@darkrhumchocolate]

I am no no pro, but if Wilton colours are water based, that will seize the melted chocolate. You need either alcohol or oil based colours and add just a few drops to the white chocolate.

[@BakeLikeAPro]

Somehow I missed your original question, but I did see Sabrina's post come in. She is 100% correct. You MUST use the proper type of food coloring for chocolate. Food colors that are water based will *NOT* work. They will seize your chocolate. The same goes for flavorings.... you must not use ones that are water based.

[@tracyjones7826]

how long can you keep white chocolate ganash in the fridge please

[@BakeLikeAPro]

Hi Tracy, I'd say a week. I don't think I'd want it around much longer than that. I personally wouldn't want to use it after 4 days though. Make it, use it, and it's better to make a smaller batch and just make it on more of a regular basis so it's always fresh.

[@mariatheresa3317]

Thank you sir, for uploading this video now i know what to do. Because two consecutive day i melted my chocolate chips then i chilled it Assuming that it will become firm to added in my cake decor but it never worked its a good thing i came cross to your channel. Thanks again.

[@BakeLikeAPro]

Hi Maria ! watch me tempering chocolate chips here: How To Temper Chocolate SIMPLY EXPLAINED TUTORIAL kzbin.info/www/bejne/a3PJpaiDZ56fmcU ✅

[@BakeLikeAPro]

Hi Maria, thanks for visiting my channel ! I just gave you a link to another of my videos where I show you how to temper chocolate chips. You should find it very helpful. 😁

[@mariatheresa3317]

Yes Sir, i have watched that video. That why Im really grateful for you helping me as newbies in cake decorating.

[@ramaaramani339]

I never really knew how to check on my temper check, always thought it should be fully set. Now I know it's the surface that should be visible set.... thank you 🙂

[@BakeLikeAPro]

Thanks very much for watching ! 😁 I have other videos showing how to temper chocolate if you wish to watch them.

[@monstermunch147]

Forgive my ignorance, just want to be sure I understand - while I wait for the test swatch of chocolate to set I have to maintain the 88 degree temperature - is that correct? I'm a complete newbie

[@BakeLikeAPro]

You must keep your chocolate within its "working range" if you buy a good quality chocolate, it will indicate the temps on the back of the bag. To answer your question better, yes, if you wish to work with the chocolate you just tempered, you will keep it around the temp. If it gets too cold, you won't be able to work with it. IF you get too high, then your chocolate will fall out of temper and you will need to repeat the process. Please remember this very small bowl of chocolate is not what I use when working with chocolate, it is for demonstration purposes only. When you work with a larger bowl of chocolate, it is much easier to control the temperature. Remember my hair dryer trick which I show in other videos, it's a good trick to remember !

[@BakeLikeAPro]

P.S. - I have many more chocolate videos here on KZbin, including how to temper chocolate.

[@chenhenn6122]

can u put tempered chocolate into the chiller or freezer ? also can we use chocolate bar instead?

[@BakeLikeAPro]

Hi chenhenn, chiller ( fridge ) yes, freezer ? I guess so, but I wouldn't. You will have a lot of condensation. Even leaving chocolate in the fridge will give you condensation ( water on the chocolate when you remove it from your chiller )

[@meharbajwa2586]

If I make bricks or cover cake pops with white chocolate compound by just melting and freezing it will thy melt in room temperature which is 40degrees here

[@BakeLikeAPro]

Since *compound* chocolate is not 100% real chocolate, it can be melted and hardened without the need to temper it, and it will hold up to warm-ish temps. When you say 40 degrees I assume you mean 40 degrees Celsius. I highly doubt you'll ever be exposed to 40 degrees while working with chocolate or consuming it so you will be 100% fine.

[@meharbajwa2586]

@@BakeLikeAPro thanks a ton .ur reply will help me a lot.The weather hete is really hot but we do use air-conditioning .

[@goosesmommy6626]

How do you know how warm before you start seeding?

[@BakeLikeAPro]

When using the seeding method, you will always want to use a thermometer. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* kzbin.info/www/bejne/nJ-uZpqsbM2kb68 ✅

[@avalefion08]

May i know what is your surrounding temperature in this video and does it affect the tempering of chocolate? :)

[@BakeLikeAPro]

Hi Chloe, my room temp is about average, about 72 degrees F. That is approx 22 degrees degrees C. Not too hot, not too cold. If you live in a very hot climate, you should be in an air conditioned area. Working with chocolate in heat is challenging. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* kzbin.info/www/bejne/nJ-uZpqsbM2kb68 ✅

[@BakeLikeAPro]

Hi Chloe, I replied 5 days ago, did my reply put your to sleep ? LOL

[@tonoor5605]

can white chocolate blocks melt to

[@BakeLikeAPro]

If it is a good quality chocolate, it will melt in seconds. Place it in a bowl... place the bowl over hot water.... the chocolate should melt very quickly.... within 10 seconds. - you should see it melting. IF not, then the chocolate is not great and will not be good to be tempered later on, as it most probably has other types of fats in the chocolate. - it may be a compound chocolate ( not really real chocolate or good quality chocolate ) Stick with Valhorona, and Callebaut, you can't go wrong.

[@missyt3017]

Do you by chance know how to make caramel chocolate?

[@BakeLikeAPro]

Hi missy, that's easy. I'd use one of my caramel recipes ( videos on my channel here on KZbin ) and then melt chocolate and slowly mix it in.... yum !

[@user-gb3jy8dz8w]

hey. where do you buy these white chocolate chips????? :)

[@BakeLikeAPro]

I buy mine online. You can find many places that sell this type of chocolate, including Amazon. I'd check many places to get the best pricing.

[@user-gb3jy8dz8w]

thank you :) since you are a great kitchen chef, maybe you can answer my question about tempering home made dark chocolate. mine doesn't temper well, seems like it's blooming, doesn't shine and doesn't have a nice snap.... can it be coz i use carob powder instead og cacao powder (can't use cacao)..... :(

[@BakeLikeAPro]

One thing you must remember, carob is nothing like real chocolate. Many professionals liken carob powder to flour like substance. I am no expert on carob, so you may want to check some of the online free forums for much more detailed info about it. If you wish to temper chocolate, start off with a good quality chocolate, that is the first step, then watch some videos, and then practice, and practice some more. I'm sorry I can't help you more. It's an interesting question though.

[@chenhenn6122]

can we actually use white chocolate bar?

[@BakeLikeAPro]

Hi chenhenn, if you wish to *temper* the chocolate, you must use a chocolate that contains cocoa butter, but to answer your question, yes you can.

[@Sara-Khan]

On which paper you put chocolate to cool... is it butter paper or what... name ?

[@BakeLikeAPro]

Hi Sara ! that paper is called *parchment* paper. In many countries it goes by the name of *baking* paper. It is a non-waxed paper that is like magic for baking. You can use it for many things. If you use a lot of chocolate, I would highly suggest you purchase some very inexpensive silicone baking mats from Amazon, they are about $18 for a set of 2. You see me using these in many of my videos. Chocolate just peels off these silicone mats with ease. I don't suggest you use parchment paper with chocolate when making chocolates, I just use it as a test paper to see if my chocolate is tempered correct.... -- for chocolate work, use silicone, - it's far better. Thanks for watching ! 👍 if you are on Facebook, you can also find me here: facebook.com/bakelikeapro ✅

[@Sara-Khan]

@@BakeLikeAPro thank u soo much for replying in such a detail :)

[@bonniewulff8627]

Mine seizes up almost every single time and it’s so aggravating. It winds up in the trash. Buy you make it look so easy . Thank you

[@BakeLikeAPro]

Hi Bonnie, I'm wondering if you are using real chocolate or a compound chocolate ? If this process starts to seize your chocolate, and it's good quality chocolate, then putting the bowl over hot water will almost instantly start melting the chocolate to a 100% state. Good quality chocolate melts oh so quickly. To test your chocolate, put a few very small pieces in a bowl over hot water, - within 5 seconds, you should see that chocolate already melting ( when the bowl is hot ) So get the water to a simmer, get the bowl on top, make sure bowl is now hot. Add a piece of chocolate.... it should start melting as soon as it touches the bottom of the bowl. Take your finger and move the little chunk of chocolate around... you should see evidence of it melting with your eye. Inferior chocolate will just not melt like this..... it almost refused to melt at all in some situations.

[@craztbutch4117]

You can melt any white chocolate in the microwave if u do it even 15 seconds and when it's only a little bit that's not fully melted, take it out and make sure your bowl has absolutely no water and make sure your spoon is the same

[@frankcaccamo3568]

Can I use butter or oil to give it a shine

[@BakeLikeAPro]

If you don't need your chocolate tempered, you can indeed add some butter to it. Many will add vegetable shortening. If you need it pure and tempered, you cannot add anything to it. Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* kzbin.info/www/bejne/nJ-uZpqsbM2kb68 ✅

[@carmilbermillo5782]

So what I have found aren't chip like white chocolates but a whole bar. Is there something different that I should do?

[@BakeLikeAPro]

As long as the chocolate melts easily, then you should be able to temper it. Make sure it contains cocoa butter and not an oil. IF it is oil based, then it's a lower quality chocolate and there is no point in tempering it. Good quality chocolate should only contain cocoa butter as a "fat"

[@carmilbermillo5782]

BakeLikeAPro thank you so much for the advice!I'll keep it in mind and I'll also make sure to do my research before trying to temper. :)

[@BakeLikeAPro]

Hi there, you're very welcome, and thank you for watching my video 👍😊

[@luzfigueroa1240]

First time seeing you video. I love it

[@BakeLikeAPro]

Hi Luz ! 😁 Thanks for watching! I'm glad you enjoyed the video ! Thanks so much for watching ! 😁 You will like this video I did also: *Mini Chocolate Caramels Recipe* kzbin.info/www/bejne/nJ-uZpqsbM2kb68 ✅

[@jeannettehoward7990]

What is the temperature?

[@BakeLikeAPro]

Can you give me a bit more info so I can help you ? Temp of what ? and when ?

[@noneyanoneya8893]

What is the difference between tempered chocolate and not tempered chocolate? And why do we temper It? Thank you

[@BakeLikeAPro]

If a chocolate is *not* tempered, it will 1 - melt in your hand in seconds 2 - feel grainy in your mouth 3 - it will not have a nice shine to it ( it will look dull ) 4 - it will *not* have a snap to it 5 - it will *not* release from a chocolate mold without being chilled. 6 - it will not harden for an hour or more. ( you can touch it 30 mins later and it will still be liquid ) If your chocolate is tempered, it won't melt in your hands. Take a piece of it and snap it... you'll hear the snap and feel it. If you pour it into a mold, it will harden on its own, and pop out of the chocolate mold without even being chilled at all. Tempered chocolate will harden within 5 minutes or so. ( without any chilling whatsoever )

[@marylula4845]

I want to Know how to make hard chocolate

[@BakeLikeAPro]

Hi Mary, when you *temper* chocolate it becomes "hard" and has a "snap" to it. I invite you to watch my regular chocolate videos where I show how to temper chocolate ( dark chocolate, semi-sweet chocolate )

[@jennamahaffy9553]

At what point would you add color?

[@BakeLikeAPro]

You can add color to it as soon as it melts, and you *must* use an oil based color. If you enjoy chocolate videos I have many more here on my channel. Thanks so much for watching ! 😊

[@jennamahaffy9553]

I have subscribed🖤

[@BakeLikeAPro]

@@jennamahaffy9553 Hi again Jenna 🙂 ah thanks so much ! I appreciate it ! if you're on facebook, you can also find me there, facebook.com/bakelikeapro and Instagram instagram.com/bakelikeapro Thanks again for subscribing !

[@jennybrink8869]

Something I don’t understand. While you are testing the tempered chocolate, what about the bowl? Doesn’t the temp completely drop of the bowl of chocolate? Are you supposed to reheat it?

[@BakeLikeAPro]

Hi Jenny, yes, that's what you do, when the temp of the chocoalte starts to drop, you simply introduce a little heat to it - you can do this by putting your bowl on a bain Marie ( double boiler setup ) or you can use a hair dryer and shoot air onto the chocolate, while stirring. In chocolate shops, they use a hot air gun which is much more powerful, due to the large amount of chocolate they are trying to keep warm ( in that working range for chocolate ) ( filling chocolate moulds etc )

[@BakeLikeAPro]

I just whipped through my video and realized I show HOW to warm the chocolate with a hair dryer. I just assumed you had watched the entire video, but you hadn't LOL, so you missed a lot of important / key info there. P.S. have you watched any of my videos with electric tempering machines ? I have many of them that can give you a lot of good info.

[@BakeLikeAPro]

Tempering Chocolate In The Mol d'Art 3Kg Chocolate Melter Tutorial kzbin.info/www/bejne/g2qsd4lmfLida9k

[@jennybrink8869]

@@BakeLikeAPro oh I did watch the full video, twice. I had asked because in the video you said to put some on a parchment paper and test it to see if it was tempered for those 4 minutes. When I tried this at home, the bowl of melted chocolate got too cold while I was waiting for to see if it was tempered. I’m just very bad at tempering so I worry that I’ll overheat it with the hair dryer and mess up all the work I did by seeding it. But I’ll try the hairdryer for only 3 seconds at a time Thanks for getting back to me though!

[@BakeLikeAPro]

ChocoVision Chocolate Tempering Machine Rev 2B Unboxing And Review kzbin.info/www/bejne/pHuXhoGdbtR7d7c ✅

[@lorilee1931]

How do we store it please?

[@BakeLikeAPro]

Hi Lori, never in the fridge ( this causes condensation ) a cool / dry place is best. Thanks for watching ! 😁 If you love chocolate, I have dozens of chocolate videos. Here's one that also show me using my home made caramel: *Mini Chocolate Caramels Recipe* kzbin.info/www/bejne/nJ-uZpqsbM2kb68

[@lorilee1931]

@@BakeLikeAPro Thank you so much for replying. I'll watch more videos.

[@jeannettehoward7990]

Your white chocolate you don’t say how warm? Very warm ?

[@BakeLikeAPro]

How far into the video Jeannette ? I'll try and go to that part where I say that and give you some help.

[@marcynewman7783]

I watched it all. But thought tempering meant "melting". I'd like more information about what it means.

[@BakeLikeAPro]

I have much more info in video form here on KZbin. Tempering is simply the technique of melting chocolate, then adding more brand new chocolate to the melted chocolate and mixing it together until the mixture starts to cool down, and no more new chocolate can melt into the mixture. I have a really good video here on YT showing this with chocolate chips.

[@marcynewman7783]

Wonderful. I'll watch it. Thanks for the reply. Made Bark with cranberries and pistachios. It melts quickly once out of the fridge. Wonder if I missed a step. I'll check your videos.👍