Temper Chocolate Using a Chocolate Melting Tank | Chocolate Melting Machine

[@BrittneeKay]

What other chocolate tempering questions do you guys have? I'll make a video! :. )

[@kimtaylor1142]

I usually enrobe by hand and I am alone so it takes forever! :) I find that trying to keep the tempered chocolate at working temp, it can still manage to over-crystallize after a couple hours. I have heard you can add more completely melted chocolate to dilute the beta crystals, but I never know how much to add? I usually end up remelting the whole bowl and starting over and I know that is not necessary. Any suggestions? Thanks so much, great videos!

[@jonny11208]

Love your work. Very insightful and love that you use Celsius. I was tempering chocolate but due to time I had to stop after dropping the temperature before bringing it back up. It set with light streaks. Is it possible to fix this by brining it to around 30º or do I need to start all over? Merci!

[@BrittneeKay]

Aw thank you! Yes just re-temper it from the beginning! Chocolate whether in temper or out of temper must be re-tempered before each use anyway! : ) Be sure to use tempered chocolate for the seeds if using that method!@@jonny11208

[@jonny11208]

Merci beaucoup! Thank you so much!

[@BrittneeKay]

You're so welcome!!@@jonny11208

[@markewebb4249]

Brittnee is the Goddess of chocolate!❤

[@BrittneeKay]

😱🥰😊😁

[@bdw4827]

Love that snappy sound! Much like the satisfaction you get from popping bubble wrap! : )

[@BrittneeKay]

Yeah!! 😍😍

[@jarretdennis8565]

Thanks for that Temper ASMR segment 😊 🤓🫶

[@BrittneeKay]

hehe you're welcome!

[@molove3408]

Another great and useful tutorial. Keep up the Great work.

[@BrittneeKay]

Thanks!!

[@michellenidharia9267]

hi Brittnee. I had tried to temper chocolate sometime ago the seeding method over a double boiler, but sad it just didnt happen. But your video was helpful. i sure will try again.

[@BrittneeKay]

Yes keep trying! You've got this!

[@deepbluewater7714]

@michellenidharia9267 could be the steam condensed and water got in the chocolate, I had that happen on my first try, just use microwave, I got nice very shinny chocolates on attempt 4,

[@christinathompson1630]

Hi Brittnee, I’ve been following you for about a year and love everything you do. You are always so clear with your instructions and inspirational in your ideas. As I was finding it quite difficult to maintain my chocolate in temper while I was working I decided that a temperature holding machine would make my life easier. My husband just bought me the Matellato digital melter. Today I used it for the first time and it really helped a lot with the process. I found it less stressful and cleaner and less messy than the way I’ve worked before. So thank you so much for introducing the machine. I have a couple of questions 1) I usually use Mycryo so do I need to take the temperature to 45 degrees or can I just take it to 34 degrees the recommended temperature for adding the Mycryo? 2) following the instructions that came with the machine I left the chocolate in it until it was cold, there wasn’t much left so can I just warm it gently with a heat gun until I can pour it out onto paper as you did? Have a great Christmas and I look forward to new inspiration in 2025. My chocolates are just for me and to gift to friends. Thank you so much for your help.

[@BrittneeKay]

Hi! Aw thank you for this comment and thanks for your support over the past year! :) Congrats on getting a warming tank, aren't they great!? Ok yes, so even when you use Mycryo you MUST first melt the chocolate to 45C. That is always an essential step in tempering. It is because you don't know what crystals are left in the chocolate...stable or unstable...and how many. Melting all the crystals is basically a reset for the chocolate. Then take the tank off the warmer and cool the chocolate to 34C where you will add in the mycryo! Oh and if you plan to continue to use the same flavor of chocolate don't even worry about removing it from the warmer! Just leave it in there and let it set up. Next time you want to use it just turn on the warmer and if you need to add more chocolate you can add more. Be sure to know the weight of your tank so you can weigh the whole thing minus the tank weight so you can calculate your chocolate weight and add the correct amount of Mycryo! You'll see me doing that here: kzbin.infouSB3oRTzdOI?si=II9677cB2WT-CMVs

[@christinathompson1630]

@ wow! That was a very quick response. Thank you so much. I’ve just ordered more chocolate because you obviously need a lot in the machine for it to work well. Just watching your video on Mycryo again. So much to learn and remember.

[@BrittneeKay]

@@christinathompson1630 Oh perfect! Yes the more chocolate the better it all works! :) I agree, so much to remember but it comes over time and you'll find you'll start to remember everything and it gets so much more fun! :D

[@los_chocolates]

Brittnee esse vídeo sobre temperage de chocolate foi muito útil,e muita clara a sua explicação. E deu pra aprender muito bem. Obrigado por repassar seu conhecimento,tenha certeza que você tem um pontecial,Deus abençoe minha confeiteira favorita....🤭🤭🇧🇷

[@BrittneeKay]

Glad you enjoyed it!!

[@arialf9637]

You are the best!!

[@BrittneeKay]

😊😊😊

[@TiagoFigueiredo1]

Hi Britnee Very inspirational recording, with loads of useful info, i have 2 questions how do we know which chocolate is tempered chocolate of which insnt ? wich small (2-3 liter) warming melting machine would you recomeend for a begginer? cheers from Portugal

[@BrittneeKay]

Thank you so much! So, when you buy chocolate fresh out of the bag it is tempered, assuming it has been stored properly! Chocolate you temper yourself you can check by doing a temper test. It should be snappy and set up quickly and not melt easily in your hand! Any leftover chocolate, if spread out thin to reuse and stored in a cool dry place will stay tempered. I should have links in the description. If not check out Bakedeco. Martellato has some good options, but I haven't tried them out myself! Mine is from Savour, but it is from Australia so I don't know if that's your best option! Good luck!

[@arthurjames5176]

I've just discovered your videos and can see that I must start at your beginning. WRT to chocolate brands and varieties for molding, do you have a preference? Do you mix varieties to get a unique flavor for the shell or do you let the flavor come from the filling? How long should quality chocolate be stored? Do you use a special chopping machine to break up bars or blocks, I use a knife? I've purchased your guide today... Our quest for a better bonbon continues. Years ago my wife and I were treated to some Espresso ganache filled chocolates after lunch at Le Cinc Paris. We've been searching shops and attempting to duplicate that flavor for years, so we'll try again using some of your techniques.

[@BrittneeKay]

Thanks for purchasing my guide, I hope that you love it!! I always use Callebaut because it's available at my local kitchen supply store and I find it works well and also tastes great. I don't mix chocolates for the shell, that isn't really a thing, but you can try different brands because each does have a unique flavor. Follow the shelf life from the manufacturer for the chocolate, I store my chocolate in my pantry for a long long time and as long as it tastes good and hasn't been affected by temperature or moisture, I use it! I never use large chocolate blocks anymore because they are just a hassle, I always buy callets. Amazing! In fact, I have a fun coffee bonbon that's been on my list to make for months I just need to get it on my schedule. What was the filling like in the ones you and your wife had? Liquidy or like a ganache or cream?

[@arthurjames5176]

@@BrittneeKay Thanks for your info!! The Le Cinc bonbons, we enjoyed, were a soft chocolate ganache, l guess, made with an espresso infused heavy cream and bittersweet chocolate shell. The coffee flavor was intense and not too sweet. When we pass a chocolate shop in any city, we check if that flavor is in their display and buy some to see if they hit our memory. Otherwise, I make some (5 or 6 doz. pieces), but have a difficult time with ganashe consistency (to soft or too hard) and too big of feet on the dipped piece. Can you recommend a smaller melting tank that uses a mold sized rectangular hotel pan not the small square pans--we're not ready to spend $800 for the one on your list. Or should I make a bowl of tempered chocolate to fill a mold then dump the excess onto a parchment sheet? When I first attempted to use a mold, it worked perfect, but the next attempt left everything stuck. I'm sure it's because I didn't clean and buff them as you have explained--I'll let you know the next result.

[@BrittneeKay]

@@arthurjames5176 Oh yes, a simple coffee infused ganache is delicious, I agree!! Even the smallest quality chocolate warmers are above $500 so I don't have any recommendations. Until you need one though, don't worry about it, just temper in a bowl. Especially if you're working with one or two molds at a time there is no need for a warming tank. When I am making videos with just a couple molds I never use my tank, only when I'm making like 5 or more molds at a time do I find it worth it to pull out and use!

[@arthurjames5176]

@@BrittneeKay Thank you for the information. I'll keep using the bowls. What was the one thing that made tempering chocolate a "second nature" for you? Was it something learned in a class or something you learned from practice? I don't do it often enough to keep the process consistent or resist having to clean the countertop of chocolate everywhere. I did see your breaking up tempered chocolate short!!!

[@BrittneeKay]

@@arthurjames5176 Nothing made it click necessarily, but overtime you gain confidence from practicing and trusting the process. The more times you do it and have success it just builds trust that you did it right again the next time! : )

[@GaryGraves1]

Hi Brittnee - Love your videos. Two questions - In this video, I did not see you take the temp down to 27 (c); it seemed like you brought it down to the working (32-c) temp. Can you skip the temperature to 27? 2nd - do you teach in person anywhere? I'm still learning. Thanks. Thank you for the great videos!

[@BrittneeKay]

You’re right! For the seeding method you just add the seeds until you get to working temperature! I don’t teach in person, maybe one day 🙂

[@douglasbattjes3991]

Brittnee, Just give me a spoon as your tempering your chocolate or some pretzels but better yet, pecans clusters. Great info and look for more on your next video. Do a video on pecan clusters, method please , and those tank warmers are $$ 👍👍👍👍

[@BrittneeKay]

😂🤣😆 ohhhh haha yes pecan clusters yum! They were my mom’s favorite! I love this idea! Next year I will!

[@Odns5]

Good 👍

[@BrittneeKay]

Thanks!

[@annemcintyre2821]

I’ve enjoyed your videos Brittany, but I bought a melter chocolate melter and watching your video and others it recommend bringing your temperature up and then cooling it to 32. Do you skip the step where you cool it to 27 and bring it up to 32 I would really appreciate an answer.

[@BrittneeKay]

When doing the seeding method you just use the seeds to cool to working temp and that’s it!

[@dipthetipdesserts8398]

Great video!! Can I warm up my initial batch of chocolate in a microwave and pour into the melter before I begin seeding? 2-3 hours is a lot of time to reach the the initial temperature.

[@BrittneeKay]

You totally can! Just warm it slowly and stir in between to prevent burning!

[@moayadabulela5865]

Can this device be used for also melting chocolate?

[@BrittneeKay]

Yes! Essentially that is what it does : )

[@shushuda]

I've been tempering with your microwave method with great results, but the manual mixing is taking a toll on my hands. I'm planning on buying a Kenwood mixer with a cooking induction function for dinners and baking, but...I've been wondering if I can use it to temper chocolate as well and keep it at a working temp like in a proper chocolate tank. I can set exact temperature and attach a silicone mixing tool. What if I: 1. heat up the chocolate in this Kenwood to the first melting temp while mixing on low setting, 2. lower to working temp, add seeds and mix on higher setting until it reaches working temp, 3. if it looks melted but the temp isn't there - add more seeds through a splashguard window, 4. when done, remove the mixing attachment while keeping the heater running at working temp. Would that be technically alright? What do you think?

[@BrittneeKay]

Ah no, I'm sorry about your hands. This is such a good idea, I've never even thought about using a mixer before! I would say your idea will work as long as you follow all the other requirements for the seeding method. Also, because the mixer will actually do a better job mixing than mixing by hand, don't mix the whole time. Try to mix as much as you think you would if you were doing it. Because agitation develops seeds and if it is constantly being mixed you may actually create too many stable seeds and overtemper the chocolate. In the beginning, add the seeds and mix on low and occasionally let it have a break, until the seeds are melted. Then let it sit and cool to working temp without being mixed. Let me know how it goes!

[@sullershammas455]

Hi Brittnee, thank you for your video, I have a question about the tempering when I temper the chocolate and start work with it during this time the temper chocolate starts to be cold do I need to temper it again or only heat it to cover the filling of the chocolate bonbon? and another question do we need to temper the raw chocolate only or even the leftover ?

[@BrittneeKay]

Yep! Just gently keep it warm in the warmer. If you don’t have one you can use a bowl and a blow dryer or heat fun. Or use a double boiler. Keep it at working temp. As for leftovers, you must always retemper before each use!

[@tamarasweetbites9239]

Hi Britney, thank you so much for the video it’s very helpful. Can I use compound chocolate for seeding? Also, what is the approximate ratio chocolate to seeding?

[@BrittneeKay]

Hi! You're welcome! No you cannot use compound chocolate for the seeds. Compound chocolate is formulated totally different and doesn't contain any cocoa butter (which is the part in chocolate that requires tempering). You must only temper couverture and you must use the same kind of chocolate for the seeds. You'll want to use about 20% of your chocolate amount for the seeding. Hope this helps!

[@tamarasweetbites9239]

Thank you for your reply ❤️

[@BrittneeKay]

of course!! 🙂@@tamarasweetbites9239

[@BlazedReefer]

Nice video, could we possibly melt the chocolate in the microwave/double boiler then place it into the tank so its already melted.. would be alot faster then the machine can do it.. Also would it matter if we went past 45° in the bowl/microwave if then let it sit in the tank till it hit 45° before starting the seeding process? And lowering to 29 (milk)

[@BrittneeKay]

Yeah you can for sure do that! Don't go above the top temperature though, there is no need to do that. If you want to do a hybrid, melt the chocolate in the microwave and just set your chocolate warmer to working temp. Pull the chocolate out of the microwave and let it cool on the counter as you add the seeds, once you to working temperature then add it into the warming tank to just keep it at that temperature! Hope this helps! :)

[@BlazedReefer]

@@BrittneeKay great, thanks for the reply, i just wondered about going past 45 as hard to gage the temperature using microwave

[@BrittneeKay]

@@BlazedReefer It's not hard, you need to pull it out every 30 seconds to stir it anyway! When it gets close to being fully melted start doing only 15 second increments instead. At that point take the temperature every time you pull it out to stir it!

[@BlazedReefer]

@@BrittneeKay I'll try this later, currently my moulds are filled up lol,, my machine actually has temper modes built in with the specific temps for the chocolate but it just takes soo long to reach melting point before it then drops back down to working temp while seeding along the way. so melting before hand would be soo much easier for me thanks for the advice it's greatly appreciated

[@BrittneeKay]

@@BlazedReefer of course!

[@razali4773]

Hi Britnee thanks for the video so I learnt that if the chocolate does not go beyond 90F technically you never broke the temper so hypothetically if I were to melt 5kg of milk chocolate in one of these melting tanks and I set the temperature on the machine to 85F and continually check with a probe thermometer to make sure it is not overheating, once all the chocolate has melted it should in theory still be in temper as the machine will not heat the chocolate above the temperature I have set, right?

[@BrittneeKay]

I mean, technically this is correct, but it is so so hard to melt chocolate to working temperature without accidentally getting it too high...not to mention it isn't really a trustworthy process, but that's just my opinion. Can it work? I think so, I know I've done it before because I was also taught this in school...but to me it's quicker and more trustworthy to temper the chocolate using your favorite method each time. That way you are in control of how many stable beta crystals you are creating and your process is the exact same each time. Each time you temper chocolate it is resetting so it's more consistent. If you're just warming up tempered chocolate you cannot know or control how many crystals have developed so it will be inconsistent from time to time!

[@didinita]

Hi Bri (feeling like best friends already 😂). I'm binge watching your channel right now since I'm starting my small business making brazilian honey bread and they are covered I'm chocolate. I'm in a dilemma since I can't decide if I go with couverture for the taste or compound for the convenience. Anyway, which brand of compound you recommend? And where do you usually buy any of your chocolates? Found a couple of websites + Amazon, but I bet is something else out there. Thanks and keep your good work with your videos ❤

[@BrittneeKay]

Oh hi! So glad to have you here and thank you for the comment and binging my videos! :D That is the question...convenience or taste. Really it's up to you! Maybe try out both and have some friends and family taste test and see which they like better. A lot of times people can't really tell the difference and there are some really good compound chocolates out there. My favorite so far is Van Leer! They come in dark, milk, white. I buy all my supplies mostly from a local store near me called Gygi's. You can visit there website here too if you'd like to order, they ship as well. It can be tough with weather to ship chocolate so I understand the struggle!! www.gygi.com/chocolate/compound-chocolate

[@didinita]

@Brittnee Kay I finally got to your video explaining the types of chocolate, and there you mentioned the store and the chocolate. If I kept going, I wouldn't need even to ask because you are so precise explaining things. Thank you! ❤️

[@BrittneeKay]

@@didinita 😄 hehe no worries! i don't mind answering questions! :D

[@candyhackers]

Brittnee!! I'm selling my melanger to get a melting tank, so this video was right on time, thank you so much!! I want to get one from China to get started, and one that can hold two types of chocolate at the same time. What do you think? Also, I will put together a little bain marie to keep my piping bags. If you have any tips for keeping piping bags warm please let us know! The reason why I'm getting the tank is mainly because microwaves trigger my migraines so I can't use tehm anymore. 🥰🍫❤ Thanks again for your awesome videos Choc Goddess! 😍✨

[@BrittneeKay]

Oh that’s amazing! Yes perfect timing, I am in love with my melter so far! I think it’s a great idea to start with a cheaper one and see how you like it. Two tanks for two types sounds amazing! For piping bags I usually just gently warm them up with a heat fun! I used to set them on top of a pan on top of steam water 😂 I find the heat fun works pretty good! Gotta get creative 😆 ah man, I hear you on the microwave 😵‍💫

[@beuba5938]

I really loved seeing how you use your melting tank. ♥️ I am getting better with mine but this video helped. Not my idea but to save on the melting tank’s elements, I heat my chocolate in the microwave to 45 and then do the tempering before putting the chocolate in my tank to keep the chocolate at the working temperature. I do have a question..what if the tank brings the tempered chocolate over the working temperature ? I find that because my tank is not digital, after using the chocolate for a while, it goes below the working temperature and when I increase the temperature, it often goes over the working temperature so, I’m pretty sure that means I need to do the whole process of tempering again, right ? 🤦🏻‍♀️🤣

[@BrittneeKay]

@@beuba5938 Thanks! I'm glad it helped in some way! :) Yes that is a good idea if you don't want to wait all those hours...just warm it up quickly yourself! My question is...does the warming tank slowly warm up and that's why the chocolate takes so long to melt and warm...or does it go straight to the temperature you set it to. **I think** it is built and designed to gradually melt your chocolate. So maybe it takes a couple hours to go from 1 to 45. But I totally could be wrong on that! I'm curious though!

[@BrittneeKay]

Oh and as for your chocolate going over temperature then under. Some chocolatiers don't pour their chocolate back in the tank once it's been used to keep it from cooling down the rest. When you increase the temp on your tank maybe only go a couple degree above working if you want to warm it a bit quicker from cooling. It's hard to say, it's kind of a game of getting to know your machine. Mine seems to be spot on with the temperature, which is great even though it isn't digital! As far as tempering goes though if you keep your chocolate within around 27-34 I believe it should stay tempered and you can warm it or cool it back to 32.

[@beuba5938]

You forgot to answer me 🙊🙋🏻‍♀️

[@ihikefar]

So many questions…. Ever enrobe brittle or caramel squares? What’s your take on flavoring ganache with fruit juices or purées? That’s where I struggle. Cheers!

[@BrittneeKay]

I haven’t enrobed but I’ve hand-dipped ☺️☺️ You can use both fruit juices and purées in ganaches with the right recipe! I am going to be focusing a lot more on filling recipes this year as well!

[@mehnazrashid5127]

Hey Brittnee! I have a question for you. Can I melt chocolate in hot-to-warm water, especially the one that doesn't require tempering? Or will it burn the chocolate? Watching from Bangladesh! May you find peace and love in life, inshaAllah!!

[@BrittneeKay]

Yes you for sure can melt chocolate in warm/hot water! So what you'll want to do is have your chocolate in a large bowl and place it on top of the water. Continuously stir it and be super careful not to get any water into the bowl of chocolate or it will seize. And you can use this method for compound chocolate for melting or you can use it with couverture chocolate for tempering...you'll need to reach the chocolate's top temperature and then you can seed it down to working temperature and you will be good to go!

[@theutahbuck]

Do you have to temper the leftovers again that you saved in the bag?

[@BrittneeKay]

Yes! :) You must always retemper to reuse! But since it's well tempered you can use any method!

[@caratcubic-q3f]

How do you cool it down? Do you just lay it on the table or you put it in your chiller?

[@BrittneeKay]

You cool it by pulling the tank off the warmer and setting it on the cool countertop along with adding in the seeds! Do not put it in the chiller, no need for that :)

[@caratcubic-q3f]

@@BrittneeKayi mean when you stored the left over chocolate. Do you just lay it on the table or do you put it in the chiller?

[@BrittneeKay]

Yes the leftover I just spread evenly on a piece of parchment paper. You can let it set up at room temp or if you're in a hurry pop it in the fridge for just a couple of minutes. Then I break it up and put it in an airtight container.@@caratcubic-q3f

[@caratcubic-q3f]

@@BrittneeKay I once did it but it turns white at some part of the chocolat, do you know why it happened?

[@BrittneeKay]

That is fat bloom. Either your chocolate went out of temper before you poured it out or it was cause by the quick change in temperature in the fridge. But if it's just leftover chocolate don't worry about it. You break it up and you can use it again without a problem. You have to temper your chocolate each time you use it. As soon as you melt down that chocolate and retemper it it will be just fine.@@caratcubic-q3f

[@markewebb4249]

I am a little confused! If I melt Callebaut White, Dark or Semisweet from the bag do I use the same callets for seeding to temper the melted chocolate or do I have to add ""already" tempered chocolate as seeds? If so, what do you purchase as already tempered chocolate to add?? Thank you!

[@BrittneeKay]

Yes, you will use callets fresh from the bag for the seeds. If you're new to tempering this may seem confusing...many people wonder if you're just simply melting already tempered chocolate if it stays in temper. It doesn't :) As soon as you melt chocolate the stable crystals melt and you must do the process to encourage them to reform. So you melt your main amount (this can be previously tempered or untempered chocolate) and then as you add the tempered seeds, you are adding in stable crystals and as you stir and cool you develop more! : ) Hope this helps!

[@jackieb6778]

Can we keeping it at the working temperature overnight to continue using it the next morning? Thank you

[@BrittneeKay]

I wouldn’t recommend it, it will get really thick because it develops more stable crystals over time. Best to temper it right before using. But you can let it melt to top temp overnight and then temper right before using!

[@angelikahildebrand4374]

Brittney, danke für das Video, habe ich das richtig verstanden, du nimmst temparierte Schokolade zum Impfen? (Samen) L.g. Geli

[@BrittneeKay]

Yes you must use tempered chocolate as the seeds! 🙂

[@Qantassimpilot]

Hi Britney love your videos on chocolate I had a question I make my own chocolates but the chocolate lees sticking not sure if I’m doing something wrong?

[@BrittneeKay]

Hi thank you!! Did you mean it’s sticking? Is it sticking in the mold?

[@Qantassimpilot]

@@BrittneeKay Yh it just sticks to the mould?

[@BrittneeKay]

@@Qantassimpilot Hmm and you're tempering your chocolate before molding? What method have you used for tempering?

[@Qantassimpilot]

@@BrittneeKay I heat water to hot but not boiling then once heated to a certain temperature then I add the remaining chocolate

[@BrittneeKay]

@@Qantassimpilot Ok nice, so you're using the seeding method? That should work great as long as you're getting enough seeds to fully temper the chocolate!

[@marcosnicolassalinas2471]

graciaaaas

[@BrittneeKay]

You’re welcome! ☺️

[@mehnazrashid5127]

Do you have to hold your temptation when you work with chocolate like I do?

[@BrittneeKay]

For eating it all...😃 Sometimes, but sometimes after working with it all day I lose my appetite for it! lol

[@albanmartinez1533]

How much seed for tempering white chocolate plz ? If black is 20% seed i guess white chocolate will be higher ?

[@BrittneeKay]

Nope, I use 20% for all types of chocolate! :)

[@chaitanyarao395]

Can we store the broken one in the temp machine itself???

[@BrittneeKay]

What do you mean by broken one?

[@fritzbabler6459]

Hi, What do you think of the chocolate pump from TCFsales? Aloha

[@BrittneeKay]

I'm not familiar with it, will you link it here and I'll take a look!

[@fritzbabler6459]

for some reason, when I put in the link, the message gets deleted? Tried 3 times now. @@BrittneeKay

[@EmilyCollett-f1n]

HI. Thank you for your video - I. put 2 kilos of dark chocolate into my melting tank and was going to use 400g of seed for it -- the temperature got down to 32 degrees but I had only used 280g of the seed - should I have used it all? Did I add it too slowly? would really appreciate your help! Thank you

[@BrittneeKay]

Could be that you added it too slowly. You want to time it so that it all is melted around 34-33 so that it’s smooth by 32. If you don’t use it all you run the risk of not having enough stable crystals to get a good temper. Did you do a temper test after and what was the result?

[@sandramockel7429]

Kann ich die Schokolade auch in der Kennwood Coking chef Temperieren sie heizt ja bis 50 Grad Celsius

[@BrittneeKay]

Not sure my translation is accurate here, can you rephrase the question? 🙂

[@Kwelar]

I thought you're supposed to reheat the chocolate to about 88° F after cooling it with seeds? Is that step necessary or have I just been doing it wrong this whole time?

[@BrittneeKay]

For the seeding method it works a little differently. You don't have to follow the full tempering chart. Rather than cooling the chocolate to the low temp of around 27 C, you just make sure you hit the top temperature and then seed and cool it to working temp. 🙂

[@Kwelar]

@@BrittneeKay Thanks for helping me understand this I appreciate it!

[@BrittneeKay]

Of course!! : ) @@Kwelar

[@priscillacervantes7548]

would you recommend the seeding method when tempering high volumes of chocolate? like over 8 lbs?

[@BrittneeKay]

Yes definitely!

[@AnnetteLint]

I’ve tempered the chocolate in the melter, however I struggle keeping it in temper. How do I use it and keep it in temper?

[@BrittneeKay]

It should stay in temper for quite a while as you work, but if you're running into the problem of it getting super thick and unusable that is because as it sits it continues to develop stable crystals. To balance that out, take a heat cut and warm up the surface and edges and then stir it altogether again. This essentially untempers the top layer and decreases the amount of beta crystals in the chocolate. Hope that helps!

[@AnnetteLint]

Can you clarify the heat cut? And warm up time wise?

[@BrittneeKay]

@@AnnetteLint Oh so sorry that was a typo! It should say heat GUN! So just take your heat gun and warm up the top layer. With experience you will learn how much to heat based on the viscosity of the chocolate...because the more stable seeds in your chocolate the thicker it gets. To start, just run over the top with the heat gun and stir it well. How much you heat it depends on how long it has sat and developed. This part isn't a perfect science or measurable. But as you let your tempered chocolate sit you want to keep moving it and also heating it in order to keep it in temper. To be honest, unless you are making a ton of chocolates you don't really need to hold tempered chocolate for very long. Before each step of the process temper chocolate, use it, and then store it again for future use!

[@AnnetteLint]

Omg thank you so much. I love your videos.

[@BrittneeKay]

@@AnnetteLint Aw thank you!! You're so welcome!!

[@fauziahosman3634]

Hi brittnee, I wish u can help me. Can u teach me how to tempered chocolate using induction cooker. I'm using Electrolux ETD42SKA induction cooker. I'm from Malaysia. I also want to know the room temperature during tempering the chocolate. I hope u can help me. Thank you in advance 😍

[@BrittneeKay]

No matter how you melt the chocolate the tempering processes are the same. So bring it up to top temp and remove it from the heat and then add the seeds! Stir until you get to working temp 🙂

[@fauziahosman3634]

I will try to do as u told. To tell u the truth I almost finish my chocolate to get it tempered. I hope this time I get it right. Thank you so much brittnee, I really appreciate it, love from Malaysia ❤️

[@BrittneeKay]

@@fauziahosman3634 You're so welcome, you've got this!!

[@angelaonukwu9308]

Hi, What is the minimum amount of chocolate that I can use for this chocolate melter?

[@BrittneeKay]

Not sure if there is an exact minimum but for the hassle I'd use at least 2 pounds!

[@AdornmentFreak]

Helloooo 👋🏻 I purchased the Sephra double tank melting pot and i wanted to know if i temper a larger amount in one side, am i able to set the temp on the other side to the chocolates working temp and separate small amounts into that without it losing temper? I'd want to do this so i can separate a small amount from the main batch and flavour it before pouring it into my moulds. Thanks 😊

[@BrittneeKay]

I’m not sure, sorry! I haven’t ever used a double melting pot. Do each separate sides have their own temperature dial? 🤔

[@debraterrell8027]

What brand of chocolate do you use? And where can I purchase the chocolate?&

[@BrittneeKay]

Callebaut! Check out the link in the description. 🙂

[@joicelopes3171]

How long to melt it?

[@BrittneeKay]

It takes a couple hours in the warming tank to get up to the top temperature!

[@RaimondoSciascia-os7rz]

What is the emissivity of the reader meter

[@BrittneeKay]

I'm not sure I know the answer to that 🤔 What are you looking to find out?

[@lauraguynup4555]

I have question. I tempered my white chocolate properly. My center was first a small portion of cheese cake. I topped it with homemade lemon curd. Problem my tempered chocolate would take and seal the bonbon? I

[@BrittneeKay]

Sorry I don't understand the question...it would or would not seal the bonbon?

[@lauraguynup4555]

@@BrittneeKay I could not seal my bonbons. Thinking my fruity filling/lemon curd is the reason why?

[@BrittneeKay]

What happened when you tried to seal them?@@lauraguynup4555

[@lauraguynup4555]

When I scrapped across the top to remove the excess chocolate all of it kept coming up with small bits of lemon curd. I have read some articles stating the lemon curd should be thick in structure. Some recommendations were to seal by spraying with a thin layer of cocoa butter. One chocolatier stated he/she added cocoa butter to lemon curd. Sorry if I am confusing you.

[@BrittneeKay]

Oh ok, I understand, just didn't know exactly what happened. Yeah it just sounds like your curd is really soft. With soft or liquid fillings you can use another capping method using a guitar, acetate, or transfer sheet. I don't have a video yet on this but will, but you can look it up, it's really easy!@@lauraguynup4555

[@borisrodriguez-cw3dr]

so I bought one of these and I have a couple of questions I bought the digital 13 liter one to future proof me for bigger amounts. is it ok to use smaller amounts and it not affect performance. I know the probe has to be submerged for the reading. when using smaller amounts for a big unit, is it ok to just constantly push the chocolate to the probe for a reading, I know yours is manual so its ok if you dont know this answer. but my other question was. if your using tempered chocolate from the bag (callebaut 811)cant you just set the tank to 90-93 to not break the temper and just go there and avoid the seeding method? like how the microwave method works?

[@BrittneeKay]

Yeah, I'm not sure I understand what you mean when you say probe...are you talking about a thermometer or a piece on your chocolate melting machine? As for the tempering question...no you cannot just simply warm up tempered chocolate. This is a common question and I also used to not fully understand this when I was first learning. Tempering is the full process, it isn't just about the end temperature. Each crystal within chocolate has a melting temperature and each crystal develops at a specific temperature. By simply melting your chocolate you basically untemper it. In order to fully understand it you would have to dive deeper into the science behind tempering. Also, the microwave method is not simply melting the chocolate to a given temperature, think of it as an alternate seeding method because that's essentially what it is. The unmelted chocolate is acting like seeds. With all that being said, I actually watched a pretty informative video the other day on tempering that I will recommend you take a look at! I think you'll find it super helpful: kzbin.info/www/bejne/gHmYkqKEp6h-qKM

[@borisrodriguez-cw3dr]

@@BrittneeKay the digital units. Have a temperature probe it’s what lets the machine know whether to heat up or stop heating to maintain the temperature once it reaches working temperature. Thanks for the information.

[@BrittneeKay]

Oh I see what you're saying, yeah mine isn't like that so I'm not quite sure! I wonder if your users manual possibly has a minimum quantity listed for use?!@@borisrodriguez-cw3dr

[@borisrodriguez-cw3dr]

@@BrittneeKay the manual doesn’t specify very lacking. But i remember reading it somewhere and it does because the probe is on a clip standing upright on one side. if there isn’t enough chocolate covering it and the lid is off your room temperature (if kept in the upper 60s as one is meant to when working with chocolate) can throw the sensor off letting it think the chocolate is colder than it is triggering it to warm the chocolate when it dosnt need it raising its temperature above the working temp breaking the temper ( learned this the hard way) so I found the work around when using smaller amounts is remove the probe from the clip and dump it flat into the chocolate so it’s fully covered and leave the lid off after reaching working temperature. that way it maintains it at the right temperature. Because the unit can warm but not cool. So the 67 degrees of the room keeps it at working temp and if it drops it kicks on to bring it back.

[@BrittneeKay]

Gotcha! Yeah, I think the warmers generally work better for larger quantities of chocolate and I don't find the hassle of pulling my warmer out worth it unless I'm tempering around 3 lbs or more. So I guess if your work-around works that's great, but also I find tempering like 1 or 2 lbs of chocolate easier to do in a just a plastic bowl!@@borisrodriguez-cw3dr

[@ayseyasar8665]

Hi Brittne I have a big problem How to prevent over crystallized chocolate? Can you please give me some advice?Please Can you share a video about this?Thank you🙏

[@BrittneeKay]

If you have some with too many stable crystals, melts some above temp (to untemper it) and stir it in! Be sure to combine it well! That'll thin it out and decrease the amount of stable crystals in the chocolate!

[@ayseyasar8665]

@BrittneeKay Thank you so much🥰

[@BrittneeKay]

@@ayseyasar8665 of course!! :)

[@ayseyasar8665]

@BrittneeKay Thank you so much😊 I especially experience this problem when I work with a lot of chocolate

[@BrittneeKay]

@@ayseyasar8665 Yes, it slowly cools down and develops lots of crystals and gets really thick! But yes, warm some up and mix it in and you can keep doing that and it'll stay in temper!

[@terryraines9952]

good morning seen a post on FB about molding and pouring, do you leave your mold upside down after pouring to darn access chocolate to get a thin shell, think I have been doing all wrong here:(((((( I leave it right side up. after watching this video about tempering I'm confused. I use Callebaut and do the seeding method with double, so your saying I need to temper the seed before adding to bring it down to 89 F ?

[@BrittneeKay]

Ok so I don't leave my molds upside down unless they are something large like a large Easter egg or a sphere. With standard bon bons I tip the mold on it's side to set up after I dump out the chocolate. If you're working with the correct working temp the shell really should be about the right thickness, but sometime you need to tap and scrape more than once. It comes with practice! As for tempering, yes the seeds must always be tempered chocolate! If you're using Callebaut you can use chocolate straight from the bag...it always comes tempered!

[@terryraines9952]

@@BrittneeKay oh thank you, you rock. So when I use my chocolate just take it to 120 then seed and bring it down to 89.5 or 90 , I watch another video of yours where you set your mold on the side????? Now I'm confused so I guess it's what ever works for me ??

[@BrittneeKay]

@@terryraines9952 Exactly right on the temperatures, just make sure your seeds are tempered or fresh from the bag. And yes, really nothing is a solid rule. You can set your molds on their sides, upside down propped up, right side up as long as they're cool enough to not pool in the bottom of the cavity... the most important part is that the chocolate shells cool evenly and don't pool in any direction. I just see a lot of chocolatiers put them on their side for the best air flow so I choose to do that most of the time!

[@jorey711]

​@BrittneeKay Hi I'm new to all of this and would like to know, if you temper correctly to the working temp do you always let the mold set/ firm on its side? No need to refrigerate? I'm also curious how to store finished chocolate bars? In the fridge or not. I'm in the west where it's 90 degrees. Thank you

[@lanaahmad308]

If we used a non tempered choclate for seeding the melt chocolate what will happen? And you were using the easy way of melting the choclate and when its totaly melted you were spreading it into the molds and continue working( without using tempering) so why you now changed yr way?

[@BrittneeKay]

If you use untempered chocolate then it won’t temper the chocolate with seeding. I’m not sure I know what you mean, are you referring to when I use compound chocolate? Compound chocolate doesn’t need to be tempered so that’s the kind I use without tempering!

[@lanaahmad308]

@@BrittneeKay first of all thank you very mch for answering. you r so logic if we used untempered choclate it won't temper the one wich we want to be tempered.and here a question will appear where can we get or how a tempered choclate from the beginning? Ragarding to which way im talking about, the way that u didn't temper the chocolate i thinnnk that it wasn't a compound one. I will check the video and send it back to you or i will leave a comment over there for you.

[@BrittneeKay]

@@lanaahmad308 Yes of course! Ok yes, so if you use untempered chocolate as seeds you aren't adding in any stable crystals. If all you have is untempered chocolate you can still temper it, you just can't use the seeding method. What you'll have to do is, using the temper curve for your chocolate type, bring it up to the top temp, cool it down to the low temp, then bring it up to working temp. That is the full tempering process. If you want to stick to seeding all you need is a fresh bag of chocolate. They come tempered so you can always use untempered chocolate to melt down and then fresh chocolate right from the bag as seeds! Hope this helps! :)

[@lanaahmad308]

@@BrittneeKay ،oh thats right.. 🥴🥴🥴

[@anaalmeida4830]

❤

[@BrittneeKay]

🥰