Temper Chocolate | The EASIEST Way | In the Microwave, No Thermometer!

Temper Chocolate | The Easiest Way | In the Microwave, No Thermometer! 👩🏼‍🍳✨ Have you ever wondered how to get chocolate deliciously shiny with a nice snap? Have you ever heard of tempering chocolate? You may be a little familiar or indimidated by tempering chocolate, but you shouldn't be! In this video I show you the easiest way to temper chocolate. You can do it in a microwave and you don't even need a thermometer!
#temperingchocolate #chocolate #brittneekay
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Check out these related videos:
▪ Types of Chocolate | What Chocolate Should I Use?: • Types of Chocolate | W...
▪ How to Fill and Unmold Chocolates: • Chocolate Molds | How ...
▪ Temper Chocolate with the Seeding Method: • Temper Chocolate | See...
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• Temper Chocolate | The...

[@BrittneeKay]

Have you ever tempered chocolate before? If so, what methods have you tried and which one is your favorite?

[@krystiemariska7011]

Can i temper a bloom chocolate ?

[@BrittneeKay]

@@krystiemariska7011 Yes! You can melt it down and re-temper it!

[@apekshap7965]

microwave works best for me

[@TwistedTiara]

I am trying and trying and not getting it Britnee, I think I'm not stirring enough when I take it out the microwave, I will not give up though

[@BrittneeKay]

@@TwistedTiara Yes keep practicing! What kind of chocolate are you using? Does it not pass the temper test when you're done?

[@AvaMadisonRose]

WOW. I've been tempering chocolate for years without knowing that was tempering. That was just how I melted it to avoid burning it. lol.

[@BrittneeKay]

haha! Yes this is kind of a short-cut method and it isn't fully reliable, but if done right it is a time saver! But it sounds like you've been using good chocolate practices without knowing it! 😃

[@lindamsweeney]

Brittany you are a genius! After messing up a few cocoa bombs, I tried your method. It works perfectly. I used Guittard chocolate chips. It is high quality chocolate you can find in some grocery stores at a reasonable price. You can taste the difference between this brand and the others we see more frequently. Thank you for this great video.

[@BrittneeKay]

Aww thanks!! I’m glad it worked for you! 🤩

[@tikigirl54]

This is the best and easiest explanation I’ve tried in my lengthy culinary career!! Thank you!!!! 🙏🏼

[@BrittneeKay]

You are welcome!! ☺️☺️☺️

[@theropesofrenovation]

I have such a hard time with this. Guess I'll go try again! Thank you so much.

[@BrittneeKay]

Yes, tempering chocolate can be soooo tricky! Keep practicing, you can do it! :)

[@lindadigenova7225]

Hi Brittnee! Just to let you know, I only got to the chocolate bombs yesterday and today (Christmas eve) and what I did was just put the already-tempered leftover chocolate back in the micro for 30 sec. intervals, same as the first temper, and the chocolate was fine. What I did learn though was not to let the leftover chocolate harden in the same original bowl, as it gets hard all up the sides. It's better to drip the leftover chocolate onto a sheet of parchment paper, harden and then break into pieces and save them in a CLEAN bowl...but then, I guess you know that already! haha! Take care and Merry Christmas EVE. Linda

[@BrittneeKay]

That's great to know! Oh yes definitely always spread it onto parchment! It'll help you melt it more evenly and also getting set up chocolate out of a bowl is a pain and you can easily burn it, as you now know! Thank you and I hope you enjoyed your holidays!

[@nige13]

That's what she did!

[@AndyConlin]

That is so much easier! Thank you! I also like the science bit at the beginning; I never knew what was actually happening.

[@BrittneeKay]

Thanks! Yeah, I would like to learn even more about the science of why it works, it is so weird!

[@rebeccaodell5653]

Okay so the tip where you can set it and break it up for later is so brilliant and made me so sad for all the chocolate I have wasted!

[@BrittneeKay]

Oh no! Yes never waste chocolate!! 😃 and if your chocolate doesn’t temper properly and you don’t want to temper again you can use it in recipes like ganache or brownies!

[@hippiepeter]

this was such an easy and quick way to do this!

[@BrittneeKay]

Yeah! Glad you like it!

[@strawberrymins]

I’m not sure what I’m doing but I experience the chocolate becoming hard extremely fast and being too thick so I can barely work with it 😅And then after it set it melted again? wonder what I’m doing wrong I’m so confused! Gonna keep trying tomorrow and maybe practice with some solid chocolates first before I fill them, thank you for letting me know about being able to re use it!! Life saver!!

[@BrittneeKay]

Hmmm there could be many things that could have gone wrong, it's hard to narrow it down without being there, but it definitely sounds like something was out of temper somehow! Definitely keep practicing and you'll learn so much and get it down! :)

[@strawberrymins]

@@BrittneeKay thank you!!! You’re so encouraging! 😊

[@Ace-Bonez]

Ive burnt chocolate a few times microwaving it cuz I was microwaving it for 1 minute or so attempting to melt all the chocolate in 1 go 😅. This video helped. Subbed!

[@BrittneeKay]

Thanks! Welcome! Haha been there done that too!

[@liliasalgado3070]

Very nice explanation thank you

[@BrittneeKay]

You’re welcome!

[@khm3452]

Thanks so much. I'll try it. I like dark chocolate very much. 🌸

[@BrittneeKay]

Awesome! Good luck, you've got this!

[@fabriziocompagnone5237]

That's cool. Thanks for sharing this Tipp....

[@BrittneeKay]

No problem!

[@marknarouz4337]

Thanks for everything you done you the best chef God bless

[@derekcahill]

Thank you very much Brittnee this was so helpful! I just made some chocolate covered marshmallows for my Dad and he loved it!

[@BrittneeKay]

Oh that’s so nice of you! You’re welcome, glad it helped!! 😃🤩

[@hoptoit5910]

Callebaut is a brand of Belgium made chocolate I believe. Parts of Belgium speak French so that might be where the confusion is (oh, just noticed it says ‘Belgian excellence’ at 2:14 Thank you so much for this video! It was really helpful. Chocolate tempering was confusing to me but you have explained it so well. Got everything ready to make some some chocolates now :)

[@BrittneeKay]

Awww I’m so glad! Thank you!! ☺️☺️☺️

[@tikigirl54]

You’ve saved my a$$ because I have to do this as part of a pastry practical tomorrow 😆😆😆🙏🏼

[@BrittneeKay]

LOL amazing! Glad to be of service!! And good luck tomorrow on your practical!

[@juliemeyer1968]

Great visuals at the end. Beautiful chocolates!

[@BrittneeKay]

Thank you! :. )

[@DainoSerus]

I had no idea about the breaking up and saving for later, so thanks for that! Will save pleeeenty of time further down the line. This is so easy to understand and extremely helpful, and will be my personal go to for refreshers (it's usualy about 6months between every time I make chocolate) Mainly due to my girlfriend being allergic to nuts, and me wanting her to be able to eat more sweets than Kitkats!

[@BrittneeKay]

Oh that is so nice of you to make her homemade chocolates! Thanks for the comment! 🙂

[@Heart.OfA.Redhead]

I just subscribed to your channel and watched your microwave melting method. I was under the understanding that I would have to add seed chocolate into the melted chocolate in order for the crystals to realign and I didn’t see that you did that. I definitely need to try it your way because it can get frustrating my way.

[@BrittneeKay]

Thanks! Seeding is a different tempering method. There are a handful of methods and they each work a bit different, but they are using the same science. The microwave method is similar to seeding in the sense that the unmelted half of the chocolate left before you stir act as seeds :)

[@khadeejaalsaigal7751]

Amazing video. Really simple and easy to follow. Im gonna try it asap❤ thank u

[@BrittneeKay]

You’re welcome! Thanks for the comment!

[@BDW-Pops]

Temper - wow that was cool and I liked the science and graphics. I found this very intersting for sure. Again, Well done there Kido...

[@BrittneeKay]

Thanks!

[@jansenkzebua]

Hey Brit, thanks for this! Really helpful! Just a question on your room temp, when you leave it to set in room temp, what's your room temp? I'm based in Jakarta and it is hot and humid here.

[@BrittneeKay]

You're welcome!! Your room temperature needs to be around 70 F or under! Humidity really needs to be under 50% :) Otherwise you are going to be fighting with the chocolate!

[@Aishwaaryaaa]

You are amazing. I have learnt a lot from you:) thank you so much for such interesting videos. May I know the reason behind the chocolates sticking to the mold? Improper tempering?

[@BrittneeKay]

Aww thank you so much!! Chocolates sticking to the mold can be for many reasons...I would say usually it's improper tempering but could also be because of humidity or temperature changes even after molding.

[@PsychicJeff]

So, what if you do the test and it isn't in temper? Can you start over, reheating?

[@BrittneeKay]

With this method no, you need to temper the chocolate using a different method once it’s out of temper. This is basically a modified seeding method and can only be done with tempered chocolate to start with.

[@esthergrissom5422]

Is the seeding method preferred over the microwave method for consistent results?

[@BrittneeKay]

Yep! I would always recommend seeding over microwave! I use microwave on really small quantities or if I’m in a hurry!

[@esthergrissom5422]

@@BrittneeKay I noticed in another video you used an infrared thermometer (?) is that more accurate than a digital one?

[@BrittneeKay]

Honestly both work great but they are different. Infrared will measure the surface of your chocolate so you'll need to make sure to stir it first to get an accurate reading. Now I mostly just stick to my Thermapen because I like it and seems to work great for me! :)@@esthergrissom5422

[@yenski2012]

hi, if i wanna add some sweetener, when is the best time to add and can i use maple syrup?

[@BrittneeKay]

You shouldn’t need to add sweetener to already sweetened chocolate. If it isn’t already sweetened then it most likely isn’t what you want to use. What exactly are you looking to make and I can maybe help?

[@yenski2012]

​@@BrittneeKay is monkfruit powder possible to add then? I am actually aiming for a sugar free chocolate. Also, i tried this method with a small amount of my unsweetened couverture and added coconut sugar when all of the choco melted but it did not set. What could have gone wrong. I am thinking I used a very small amoutn of choco that it half melted without even reaching the right temp. How much is a recommendable amount of couverture to use in this method? Also, if I will be using thermo, can I use a probe type? Many thanks

[@BrittneeKay]

@@yenski2012 Yes you can use probe or laser thermometer. As for your question about sweetener, I don't make my own chocolate, it isn't my specialty. I would honestly recommend researching brands to source for sugar free chocolate options rather than make your own, the quality will be better. Unless your goal is to make your own. Just depends on your personal goals and uses for the chocolate. If your goal is to temper chocolate to make shiny bonbons I would buy the chocolate ready to go. Sorry I can't be of more help with chocolate formulation.

[@yenski2012]

Hi Brittnee! May I ask what is the working temperature in your kitchen when you temper you chocolate? Thanks

[@BrittneeKay]

Always around 70ºF : )

[@mahsapasand2105]

Hi, thanks for the video! 👌🙏🌺 I have a question: How long will the chocolate stay liquid in that bowl?

[@BrittneeKay]

You're welcome! It depends on a couple things...how much chocolate you initially melted and the temperature of your room. The more chocolate you temper, the longer it will take to cool down! Having a cool room temp will of course make it cool faster as well, but you also want to work in a cool environment when working with chocolate. You'll find chocolate work is all about balance... after you temper your chocolate one thing you can't get around is that you always have to keep it within working temperature range. Do this by gently warming it with a heat gun or blow dryer as you work. The more practice you get and the more chocolates you make, you might want to invest in a chocolate warming tank. See some of my other videos for more info on all of this! : )

[@mahsapasand2105]

@@BrittneeKayThank you so much for the information. I appreciate it. ❤🙏🌺

[@BrittneeKay]

@@mahsapasand2105 Of course!! : )

[@magicalnona5391]

Now i have a question about tempering do i need to go up to the required heat and then go down and then go up again. ? Or i just heat it and seed it and its RTU ?

[@BrittneeKay]

Good question! It depends on the method… Microwave is a bit different you don’t even need to take the temperature 😄 Seeding you hit the top temp and seed down until you hit working temp. Tabling you will hit all 3 temperatures in the chart!

[@Karina-xu4ps]

Thank you for this amazing technique! I know you mentioned the chocolate having a high % of cocoa butter in it so will only high quality chocolate work for it to be tempered with this technique?

[@BrittneeKay]

Yes, it must be couverture chocolate in order to need and be able to be tempered. Check out this video, it will help! kzbin.info/www/bejne/nWKqaqhtfdKJisU

[@AdornmentFreak]

I LOVE your videos. I was trying to temper really sma amounts of chocolate (like 60grms) but ive been using the microwave method + thermometer for my dark chocolate calluts. Problem is that by the time the desired melt temp has been reached theres no solid calluts left and I've bombed so bad 🤦🏼‍♀️ can i still use this method with such small amounts and just melt until theres a little bit of solid callut left even if the temp isn't whats recommend for dark choclate? Sorry if none of this makes sense... Also i was trying to add dehydrated fruit powder on there whilst mixing- can that affect tempur? Thanks so much 🙏🏻

[@BrittneeKay]

Thank you!! ☺️ So think of the microwave method completely different, do not measure the temperature! Only melt the chocolate until it is half liquid and half valleys still left, then stir until all of its smooth. That’s it! It works a different way, you are not reaching the top temperature. Next best for small amounts is to use seeding. You can go up to the top temp for seeding then add in 20% stable bits until it cools to working temp. But I will day the smaller the amount the harder to temper accurately!

[@BrittneeKay]

I’m not sure about fruit powders, but I’d add them very last, once it’s already tempered 🙂

[@renorebe.]

This is the easiest method. Thanks. If the chocolate cools and becomes too thick before I'm finished with it, what is the best method to reheat it?

[@BrittneeKay]

Keep it fluid by using a heat gun or blow dryer always!

[@angelmurphy9262]

Since it does t have added sugar does it taste bitter? What's best for dipped treats(strawberries, cake pops ,coco bombs etc) compound or coveture?

[@BrittneeKay]

It does have added sugar! It is dark chocolate not unsweetened so it is great for anything! It’s up to you, compound doesn’t need to be tempered, couverture does!

[@arving.4441]

This is very informative and helpful. Thank you.

[@BrittneeKay]

You’re so welcome!

[@nbarlevav]

Thank you so much for these lovely videos. Once the chocolate it tempered i use it to make the shells, wait for them ti cool, add the ganache etc...then i have to cover the shells but the chocolate is out if the working temperature by that time. Do I have ti re temper it again all together? Ir can i just reheat to working temperature?

[@BrittneeKay]

Temper it again ☺️ And just FYI this method needs to be done with tempered chocolate (best done with fresh callets) so when retempering I recommend using the seeding method! Check out my video on that if needed 🙂

[@nbarlevav]

@@BrittneeKayThank you!

[@keziaw8391]

Hi Brittnee, I am a new subscriber of your videos. I lived in Australia, I started watching your video about how to use a spray paint then I realiaed is not as easy as I thought, I didn't even know about cocoa butter. So I started to look at your other videos. First: i looked at your video about tempered the cocoa butter and this video on tempered on chocolate, also about adding colour test on the cocoa butter, so what's next video I need to watch? Another question: after tempered the cocoa butter or chocolate in the container, will it get hardened again if I don't use it. So if they hardening, can I need to re-tempered them again for future use? How about those coloured on the tempered cocoa butter? Can I also reuse them? What is the max time to store or do I keep them in room temperature or in fridge? Thank you.

[@BrittneeKay]

You can go onto my channel and click playlists then I would say watch all the videos in these playlists: Chocolate | Molding Process Chocolate | Tempering Methods Chocolate | Cocoa Butter Once you watch those you can start focusing more on the design videos and recipes! :) To answer your cocoa butter question, yes it will harden as it sits. You must temper it EVERY time before using! :) The shelf life I recommend following what the manufacturer states, but as a general rule, cocoa butter can last a really really long time (years) if stored correctly and taken care of!

[@ahthisisgood]

Thank you. Very helpful video. May I ask what thermometer you use to check the temp?

[@BrittneeKay]

You’re welcome! It is an infrared you can find the link in the description. I have switched to ThermaPen digital now and it’s great!

[@ianw4389]

hi so watching numerous videos regarding tempering chocolate it gets really confusing, so am i right in saying the callebaut corveture choc comes pre tempered and all you need to do is heat it to no more than 31 degrees centigrade,plus once you have finished with it and let it cooled to re use would you need to temper it or just re heat to 31 degrees

[@BrittneeKay]

It comes tempered but as soon as you melt it it needs to be tempered! Anytime you melt chocolate it must be tempered! ☺️ it can definitely get super confusing! Just know to always temper couverture chocolate. You can use the traditional method, seeding, or tabling. Microwave can be handy in a pinch but I wouldn’t rely on it!

[@ianw4389]

its just that in the vid you just heat the choc and stir till all the callets are melted nothing mentioned about taking to 40 degrees then seeding and cooling down to to 30 to 31 degrees as before very confused, i have been using micro and heating to 45 degrees seeding with a third of the choc iam using,also just got the chef rubber coloured cocoa butter which says is ready tempered and just says to heat to 30 degrees to use then once cooled just reheat to 30 degrees to use again as long as you dont go above 30 degrees will the chef rubber stay in temper? @@BrittneeKay

[@BrittneeKay]

It's because the microwave method is a short-cut method that works different than the standard tempering method. Essentially the half unmelted chocolate is acting as the seeds that temper the chocolate. I always use the seeding method and you can check out my video on that if you'd like to! Chef Rubbers cocoa butters are created a special way and yes they will stay in temper if carefully warmed up to 30 degrees...but those are created differently you can read it on their website. Regular tempered chocolate does not work the same as those cocoa butters. It must be tempered each time you use it. @@ianw4389

[@sharondhillion471]

Totally enjoy watching ur videos! Thanks 🙏

[@BrittneeKay]

Thank you so much!

[@josephnazoa8724]

Thank you! Very informative as always...Do you know if one can use the 72% cocoa butter chocolate bars?

[@BrittneeKay]

Thanks! Hmm what else is in them? Are you wanting to use them for cocoa butter decorations or chocolate?

[@josephnazoa8724]

@@BrittneeKay good question.. will check what else is in it... use for the molds for bonbons.. great video and thanks again 🙏🏽👍🏽

[@ahmedel-ads8017]

Great video i got a question please can i do a similar method for tempering CCB but instead of microwave i use heatgun and small tiny amount of CCB and another question when i heating the chocolate in microwave in intervals what temperature should not the chocolate exceed so it will not break beta crystals as in seeding method?

[@BrittneeKay]

Thanks! Yes you can definitely do that! Just slowly heat it with the gun and stir and temper like normal! Try not to go above 50C for any kind of chocolate or cocoa butter because it is unnecessary. Any kind will be melted before that so just always watch it carefully!

[@thebrowniebox2111]

Hey this converture right And also it doesn't required cooling Them in fridge they will cool in the room temperature itself r8 Even in summer time or ?

[@BrittneeKay]

Yep use couverture. It should set up hard at room temp but your room needs to be cool, like 68-72 degrees 🙂

[@kavo1256]

Hi Brittnee, great video. To re use the leftover tempered chocolate again, do we need to repeat the tempering process as before? Melt half way in the microwave and then mix until smooth?

[@BrittneeKay]

Yes but keep in mind that this particular method only works with tempered chocolate! So if you try it and are unsuccessful you have to use the classic method to revive it. If it is tempered you can repeat it but I would recommend only using this if you use fresh chocolate from the bag, that’s what I do. Otherwise it’s hard to know if you’re starting out with a great temper or not. Microwave is useful in a pinch but I recommend seeding method 🙂

[@kavo1256]

@@BrittneeKay amazing thanks Brittnee😊

[@BrittneeKay]

Of course!! @@kavo1256

[@JudyQuimby-gv1rn]

If you have leftover chocolate can it be reheated?

[@BrittneeKay]

Yes but it must always be retempered before using : )

[@hanacatgenova6551]

This video was really helpful and I wish I had watched it PRIOR to attempting to work with my chocolate. Are you able to make a video addressing how to correct overheated chocolate- if that’s even possible? I was using Merckens Dark Coating Melts when my chocolate became too hot and became really thick and dull.

[@BrittneeKay]

Oh dang, I hate when that happens! If you are using Merckens Dark Coating Melts that sounds like a compound chocolate and actually shouldn't need to be tempered at all, just carefully melted. I recommend always only doing 30 seconds at a time and stirring in between. If you accidentally overheat compound chocolate, in my experience, it doesn't really recover. Though you could use half of the overheated and blend it with have fresh so it isn't so thick. Hope that helps!!

[@franny5295]

This worked!!!🎉 I've never in my life even melted chocolate but I made some tonight with the little cocoa butter melts, cocoa powder, heavy cream powder and powdered monk fruit. It set up on the counter lol! I'm gonna have fun making different treats that won't hurt my child's teeth or my waistline 😅

[@BrittneeKay]

Oh wow that is awesome! Nice work!!

[@ianw4389]

hi new to choc making dont you need to seed the choc to temper this choc?

[@BrittneeKay]

There are a handful of different methods for tempering, this is a shortcut method where you melt down just half of the chocolate, the other half that is unmelted essentially act as the seeds for tempering. :)

[@katierichins110]

That seemed easy enough! That other way with all that other stuff sounded intimidating!

[@BrittneeKay]

Definitely!!

[@meta-memes9060]

Cool thanks

[@BrittneeKay]

You bet!

[@joannaoropeza1381]

Wow! I’m learning so much from your videos! Couple things: I don’t own a microwave, can I use a double boiler? And I made toffee with some Ghirardelli’s bittersweet chocolate chips. I just sprinkled them over the hot toffee but I noticed, hours later, the chocolate would be melty to the touch… what did I do wrong???

[@BrittneeKay]

Oh awesome, I am so glad my videos are helping you! Yes you can use a double boiler! And check out my video on tempering chocolate using the seeding method along with different types of chocolate, those videos will help answer some of your questions and help you out a lot! Chocolate chips are formulated to stay soft after being melted...like in cookies! : ) Because you don't want to eat a cookie and bite into a hard piece of chocolate. So it make sense that the topping on your toffee is soft and melty to the touch. I recommend using candy coating or candy melts or tempering some couverture chocolate for your toffee if you want it to be stable 😃

[@joannaoropeza1381]

@@BrittneeKay thank you!!! I will try all of your suggestions!

[@BrittneeKay]

You're welcome! Feel free to ask more questions if you run into something!@@joannaoropeza1381

[@bcqwm5w]

How long did you fix it thank you for sharing

[@BrittneeKay]

What do you mean by fix? :)

[@bcqwm5w]

Sorry stirring the chocolate

[@nige13]

When do I add the colour to this - if I wanted it really black? Also Do you melt all the chocolate and not just 3/4 then add the 1/4 to bring down the temperature?

[@BrittneeKay]

Well this is a different method than something like seeding. I recommend seeding if you temper chocolate a lot. Add the color at the highest temp!

[@jean-63]

So are you saying that we do not have to SEED the chocolate as long as we follow these steps and remove choc from microwave before it's completely melted? Thank you for your video tutorial.

[@BrittneeKay]

No you don’t! But not just not completely melted, it needs to be half melted half not. Essentially the unmelted part that’s left are the seeds. But note that this is not the most reliable method and I recommend seeding. I use this when I’m in a hurry or tempering small amounts of chocolate!

[@jean-63]

Thank you@@BrittneeKay I have done the seeding with microwave but not always the chocolate stays firm and snappy, it starts melting right when it touches my hands. Please advise. 🤔

[@BrittneeKay]

Hmm yep, that sounds like it isn't properly tempered. All I can advise is that you follow whichever method you choose exactly and practice! It does take time to learn and get a feel for it. Also, make sure your room temperature is around 70 F or 21 C and your humidity below 50%. @@jean-63

[@terryraines9952]

how long before you need to retemper chocolate as in using it and if it drops in temp should you reheat it back to 89 to 90??? also when you microwave how do you know if you go ovr 120 then do you let it rest for a few min to drop to 89 or 90??? I use a double boiler and a chocolate thermomter

[@BrittneeKay]

If it starts really setting up you’ll need to retemper it. I don’t usually measure the temperature, just do your best to keep it at working temperature. As long as it’s fluid I keep working with it. As for the microwave method, if you are truly only melting it halfway you don’t need to worry about the temperature at all. It’s a completely different method so what you’re doing is melting half and the other half is acting as stable seeds that help add in those stable crystals we want!

[@MrGonzoify]

When i want to re use the broken up pieces i have stored do I need to heat it up in the microwave the same way as the first time? Or can i just melt it down and put it into molds? Basically do i need to re temper the chocolate again? thanks

[@BrittneeKay]

Yes you will need to remember the chocolate 🙂

[@ashnk]

really enjoying your videos, just followed!

[@BrittneeKay]

Aww thank you! So happy to have you here! 😃

[@Line_Dahl]

Hi :) Just a quick question. I've startet using this way of tmpering chocolate, 'cause it's faster and way more easy. But i'm using the thempered chocolate for confections and I have over 100 peaces of confections wich means the chocolate cools down before I'm done dipping all of my confects in it. So I've tried to microwave it again but then it gets bloom. Do you perhaps know a better or if I did something wrong?

[@BrittneeKay]

It can be really risky to use the microwave to keep chocolate warm just because it heats it so quickly it can easily take it out of temper. The microwave method is great when you're in a hurry or want to simplify, but I always recommend using the seeding method for larger projects. And once your chocolate is tempered just keep it warm by gently heating it with a blow dryer or heat gun. You can also use a double boiler. 😃 Check out these videos and see if they help: kzbin.info/www/bejne/hILMi59oedFkgac kzbin.info/www/bejne/gonPXp2rhr-mq7c

[@luzjara8230]

I will tried!

[@BrittneeKay]

Good luck, you got it!

[@TraditionallyTexan]

Does adding coconut oil affect this process in any way? Is there even any benefit to adding coconut oil at all? I think i just do it out of habit from a video i saw years ago lol but my chocolate takes a long time to dry. Im also in Texas though so.. never quite cool anywhere lol. I try putting it in the fridge but as soon as it comes out, it sweats or melts again. Maybe we just shouldn't play with chocolate in texas 😕 lol

[@BrittneeKay]

Absolutely no need to add coconut oil! Couverture chocolate is formulated to have the fluidity that you need. Depending on what your purpose is you will buy a different fluidity, most likely you'll want medium used for molding chocolates. Yeah room temperature and humidity is extremely important in chocolate work. You need to have a good AC and a dehumidifier if you're serious about chocolate work, if you're just doing it for fun it'll still be ok with a little condensation on it! : )

[@abdulkareemzainab8010]

Very helpful. Thank you 😊

[@BrittneeKay]

You're so welcome!

[@drsunny6538]

Thank you for this great tip

[@BrittneeKay]

You're so welcome!

[@bcqwm5w]

Thank you for sharing, where did you get your bowl

[@BrittneeKay]

You're welcome! I'm not sure, this particular bowl has been in the family for like my whole life! I would recommend getting a polypropylene bowl for the microwave!

[@theleyla1975]

On what temperature do we set microvawe? Also while we are waiting 5 minutes to test is it ok isnt the rest of chocolate in a plastic bowl also cool and harden? Do we need to heat it a bit again?🤔

[@BrittneeKay]

My microwave doesn't have temperatures, but I just use power level 10 or 100%. 20-30 seconds until half is melted, just watch it and you can decrease the melting time if you're nervous! Yes the chocolate will set up as you're working. The easiest thing to do is grab a hair dryer and blow warm air onto the bowl and chocolate to keep it consistently melted without getting it too hot! Eventually if you want to invest, you can buy a chocolate warming tank and that makes things a lot easier!

[@theleyla1975]

@@BrittneeKay as I read fot chocolate tempering it must be heated on temperature above 45 celsius. My chocholate got totaly melted in microbawe but when i dip my finger in it it is warm not hot as I suppose 45 celsius should be. What am I doing wrong. I followed all your steps... in room it is 21 celsius but it doesnt get hard when I test it🤔

[@BrittneeKay]

@@theleyla1975 Yes, this is chocolate for you...very temperamental! There could be a number of things going wrong. First, what brand are you using? Now normally you are totally correct for tempering you need to bring all the chocolate above a certain temperature. This microwave method is a bit different and kind of uses a bit different science. What's important is that only half is melted and then you stir stir stir to get movement and form the correct crystals. Now, something I haven't tested myself yet and am having trouble finding an answer to...I believe this method can only be done with tempered chocolate. So if the chocolate is out of temper you must retemper it "the old fashioned way" by hitting all the temperatures on the temper chart. Sorry for the long-winded answer. It is hard to diagnose the issue not being there with you but keep practicing and you'll get it. My favorite chocolate to use is Callebaut and they teach this method as well so I trust it should work for you if you try that brand!

[@theleyla1975]

@@BrittneeKay I use Lubeca couvverture milk chocolate Ghana selection chips 761 104 I think I mada mistake by melting it tottaly because it seamed not warm enough. Wilk try till I succede. Thank you for all your help🥰 One more question. When I make something out of it can I keep it in fridge (because it is filled with cookie and havy cream mixture)? And can it harden totaly on room temperature and how long does it take? I read that it takes 6 hours... seams too long🤔

[@BrittneeKay]

@@theleyla1975 Oh yes if it melted all the way then it won't temper, it's those unmelted bits that help temper it as you stir! You can keep them in the fridge possibly, but they could bloom especially if your fridge is really cold or has moisture in it. It's better to keep them at a cool room temperature, but I understand your worry with the fillings going bad. I am still practicing this as well. But I also usually make sure my chocolates are eaten within a week to avoid them spoiling. Hope that helps! If you store them in the fridge make sure they are in an airtight container to protect them from moisture as much as possible!

[@debiz709]

I tried this method with some curvature dark chocolate today. Sadly I got some bloom and didn’t seem to set as much as thought it should. Tomorrow, I will try the seeding method. Once the chocolate is tempered, do you have to re-temper the leftover chocolate when you use it again?

[@BrittneeKay]

Yes, because this isn't an exact method it can happen if you over or underestimate the half that's melted! The seeding is more reliable so if you don't mind doing it you may like that method better! And great question, you do need to re-temper the chocolate when you use it again because once you melt it some of the unstable crystals form again!

[@kennykaspar3407]

It’s there a certain temp the chocolate should be when I mix it all? Also will the chocolate set up fast? I feel like there should be a working temp but you don’t mention it in this video

[@BrittneeKay]

It's because this "microwave method" is meant to be an easy and simple method that you can do without a thermometer or any other equipment. For me you use it for small projects or in a pinch. I recommend the seeding method for any serious projects and if you want to be more precise. I have videos on the seeding method that you can check out by doing a search on my channel! :)

[@debtink5756]

Thank you for sharing can I use a glass bowl? If not why? I’m new to chocolate and want to play with chocolate a little bit more. Thank you in advance

[@BrittneeKay]

I don't recommend using glass because it heats up quickly and retains that heat so it makes it really easy to accidentally get your chocolate too hot and burn! 🙂

[@esi8319]

Can we make it with normal chocolate and not cuverture?

[@BrittneeKay]

Only couverture chocolate needs to be tempered! Otherwise you may use compound, and that you can just gently warm up.

[@helenm5124]

Tricky question. By the time I've finished my testing the chocolate, putting that bit in the fridge as you did etc, what will happen to the rest of it, won't it be too cold to put in a mold and spread evenly? Can I reheat it to make it easier to use? If yes, do I temper it again with some more non-melted chocolate bits? But doesn't this make testing redundant since I've made it again and need to test it again? Pfffff.......

[@BrittneeKay]

So...the temper test is mostly used while learning and practicing tempering. Once you've done it enough you'll be more confident in knowing it's tempered. But if your chocolate is cooling in the bowl as you test or do other things you need to keep it warm using a heat gun (you can also use a blow dryer). You don't want to reheat it in the microwave because most likely you'll get it too hot and take it out of temper. Check out some of my other tempering videos, they give more information as well. Seeding method and how to temper in a chocolate warming tank will be helpful!

[@dandiedin]

If reusing the leftover chocolate at a later time, that’s been tempered does that have to be re-tempered again?

[@BrittneeKay]

Yep! Always re-temper your chocolate before using it!

[@joesena9658]

I love your videos where is simple to understand. Can Hershey's chocolate chips do the same also doing this method you don't have to seed it? and last does temperature make a difference or just go by the half melted method like on this video?

[@BrittneeKay]

Thank you! Hersheys chocolate chips are formulated different and are not created for chocolate work but for baking, so they don’t need to be tempered. You will want couverture chocolate for tempering. For the microwave method if you do it correctly by melting half the chocolate you really don’t need to measure the temperature. With other methods you definitely do, but this is kind of just a simple and easy method! If you want to learn more about the difference between types of chocolate of have a video that can help! kzbin.info/www/bejne/nWKqaqhtfdKJisU

[@acrpropertymanagement3726]

At what setting should the microwave be, please?

[@BrittneeKay]

This method is done on high power!

[@21ophelia]

So once uv used and stored away the leftover tempered chocolate do we need to go thru the process of tempering again or jus simply melt and use?

[@BrittneeKay]

You can just melt it and reuse! But be very careful to melt it very slow and not let it get too hot or it can go out of temper. 🙂

[@Olive_O_Sudden]

So, heat chocolate until it melts and then stir like mad until it cools to a temperature that you just have to end up guessing at in the end? The 'tempered' temperature of chocolate is a really narrow range.

[@BrittneeKay]

Yep exactly! And it works! 🙂 This is a common method. Callebaut themselves teach it!

[@ladauphine2837]

I love the sound of the snap 😅

[@BrittneeKay]

me tooooo! type "asmr" on my channel search and you will find better ones on my youtube shorts! :P

[@ladauphine2837]

@BrittneeKay I will. Thanks 🙏 I am making my Christmas chocolates today 😋 I am so excited 😊 Happy holidays to u, Brittnee 🎄🎇🍫🍫🍫

[@BrittneeKay]

@@ladauphine2837 Have so much fun! Happy holiday to you too!! :D

[@julieschanel]

Just watched this video, I did one test for truffles with Callebaut Milk chocolate and found it too sweet/buttery. Is the Dark one used usually for truffles?

[@BrittneeKay]

Either one depending on preference and any flavor combinations you’re doing! I prefer dark for truffles ☺️

[@julieschanel]

@@BrittneeKay Thank you so much! And do you have a preferred method to clean the molds? I have a brazilian BWB mold and they say to not use soap in the instructions, I believe they ask to use alcohol in the soft plastic

[@BrittneeKay]

@@julieschanel I always use soap whether it be plastic flimsy molds or polycarbonate molds, I don't see the harm. you can use food grade alcohol or vodka to polish the molds. You can also use cheesecloth, cotton pads, or a microfiber cloth to help polish without alcohol if you want. kzbin.info_trSmLCs88U?si=3yAEpE86GcW-fuGG

[@estherdahl3688]

Thanks, very nice video

[@BrittneeKay]

Thanks!

[@KM-ju6rl]

would this work if i used a callebaut chocolate bar or does it have to be those pellets?

[@BrittneeKay]

It needs to be couverture chocolate in order to temper. If your bar is specifically made for eating then the chocolate formula is most likely different and would work differently as well. Be sure to use couverture chocolate for tempering 🙂

[@KM-ju6rl]

@@BrittneeKay ok thanks for the quick reply!

[@BrittneeKay]

@@KM-ju6rl You're welcome! :)

[@MrWhoopso]

Nice! So simple and easy!

[@BrittneeKay]

That's the goal!! Thanks for the comment! :)

[@diarektormajhi1540]

Very informative information...

[@BrittneeKay]

Glad you liked it!

[@diarektormajhi1540]

Yes ..😊

[@user-vx5bd1ii3y]

Here's the big question for me. How do you keep it at a workable temperature while you're waiting for your test sample to set up? Can you gently heat the tempered chocolate and just not go beyond a certain number, without having to redo the tempering process?

[@BrittneeKay]

Well the whole bowl will be fine sitting there for 3-5 min! But yes just gently keep it melted with a blow dryer or heat gun!

[@GTGifting]

For tempering - my dark chocolate melts at 36 degrees so is it necessary to take it upto 45 degrees? Also I can start work after taking it till 32 or shud I chill it till 27 degrees?

[@BrittneeKay]

If you are using melts you don’t need to temper them. For couverture you need to follow the temper scale. If you are using the microwave method it is completely different, no need to worry about temperatures. For melts just warm them until smooth and melted that’s it!

[@GTGifting]

M talking about coverture, in microwave it melts at 35 degrees so is it necessary to take this temperature till 45 and then till 27. Also is it required to bring temperature down to 27 or I can simply start working at 34 without going down till 27 while cooling

[@BrittneeKay]

So, it depends on which tempering method you are using, that will determine which temperatures you hit. If you are seeding you must hit the top temperature, add 20% seeds, then just cool it to working temp. If you are tabling you must hit top temp, cool down, then bring up to working temp. If you are using microwave, it is unreliable but easy and you must only heat it until it melts halfway. Don't worry about temperature here. But don't melt more than half or less than half, melt half and then stir. I use microwave in a pinch, but every other day I use the seeding method because it is extremely reliable. I have a video on it if you want to check it out! Hope this helps! @@GTGifting

[@GTGifting]

Thank you for your response, I got the solution here ..also need help with while dipping truffles for coating chocolate at 34 degrees was too thick to coat what should be done ?

[@BrittneeKay]

Of course! I had a couple suggestions for you to check on my other reply : )@@GTGifting

[@yelenagostomelskaya1788]

I meltet my Callebaut semi sweet 54,5% chocolate in microwave how you showed, but test of 5 min past even 15 minutes past but my chocolate still super soft, not hard😧 what should i do??

[@BrittneeKay]

What is your room temperature?

[@yelenagostomelskaya1788]

About 73F

[@BrittneeKay]

@@yelenagostomelskaya1788 It's too hot :) Ideally you should work in a room under 70F...the cooler it is the faster your temper test will set up!

[@rosiemarsh-fo5jx]

Hi Brittnee I’ve tempered my dark chocolate and after 30 sec it was starting to melt then after 20 sec i stopped melting it and stirred it but couldn’t get the lumps out it was 45c could you help please x

[@BrittneeKay]

Gently melt them with a heat gun or blow dryer or use a hand blender to help chop them into smaller pieces to melt 🙂

[@joyettesuficiencia5282]

when using a compound chocolate, does it have a snap too even it doesn't require tempering?

[@BrittneeKay]

Yes it will snap if it’s heated correctly and sets up as it should! It basically will behave like tempered chocolate 🙂

[@joyettesuficiencia5282]

@@BrittneeKay thank you for replying. I have a follow up question😊 So if it also behaves as tempered chocolate, is it also ideal to use it when making bonbons?

[@joyettesuficiencia5282]

@@BrittneeKay and do you recommend refrigerating/freezing compound chocolate so that it will set faster? sorry for being so curious. thank you😊

[@BrittneeKay]

@@joyettesuficiencia5282 You can for sure use it to make bon bons! Follow the melting instructions for whatever brand you're using and then just use it like tempered chocolate. When making bon bons I do find I prefer tempered chocolate and it works better for me...but I used compound chocolate for years to make things easy on myself while I was learning! :)

[@BrittneeKay]

@@joyettesuficiencia5282 Curiosity is a great thing to be! I don't mind answering your questions at all. Yes definitely refrigerate to help the chocolate set up. Try to keep it protected from any moisture in your fridge because that can cause the chocolate to bloom (even compound). Avoid the freezer because there is even more moisture in there plus the shocking temperature difference can also cause uneven cooling which can cause streaking in the chocolate. Hope this helps!

[@chingchingkhek2562]

Can compound chocolate works the same?

[@BrittneeKay]

No need to temper compound chocolate, you can just melt it slowly in the microwave 🙂

[@rachitgupta62]

This is an easy way I am going to try this one...do we have to maintain the room temperature?

[@BrittneeKay]

Great! Yes, I would say your room temp should be around 70º F or cooler

[@yaronidan]

Thanks for making this video! What bowl are you using for heating the chocolate in the microwave? Is it microwave safe? If so, any chance you can post some details on the product? I'm looking around for bowls for this purpose and none of them seem to be specific for this pupose.

[@BrittneeKay]

My bowl is plastic and is microwave safe, but I can't direct you to the exact once because it is sooo old I don't think you can buy it anymore. I would recommend this one though which is made for chocolate and will work great: www.amauryguichon.com/product/polypropylene-mixing-bowl/?attribute_pa_diameter=9-1-2 Hope that helps!

[@BrittneeKay]

It looks like it is currently on backorder. To find another one you can try search "polypropylene bowl", this is a common material for chocolate work.

[@farhananabi4989]

Do I have to temper the compound chocolate too?

[@BrittneeKay]

Nope! For compound chocolate just melt it gently for 30 seconds (or less depending on how much you're using) at a time stirring in between. Stop just before it's smooth and stir it until the rest of the little bits melt. Then it will be ready to use! :)

[@farhananabi4989]

Thank you so much 💕

[@BrittneeKay]

@@farhananabi4989 you're welcome!!

[@lindadigenova7225]

Hi Brittnee! I just made my first cocoa bomb with the Callebaut 811 chocolate in the tempered way you demonstrated. It turned out really well. But now I have all this leftover hardened (already tempered) chocolate. In reusing it, do I melt it again at 30 second intervals?! Thank you!

[@BrittneeKay]

Ok so I believe you can use this method again as long as your chocolate is tempered. I haven’t tested the theory though so I can’t tell you 100%. You can try it and if it doesn’t work then just temper using the chart on the back of the package! 😃

[@lindadigenova7225]

@@BrittneeKay Thank your for getting back to me so soon Brittnee. I will be doing the rest of the Chocolate Bomb Christmas gifts on Tuesday, so I will let you know how the remelted chocolate went. Ciao for now. Have a great weekend!

[@BrittneeKay]

@@lindadigenova7225 Yeah for sure keep me posted! I love experimenting and seeing what works!

[@KiLLaBushWooKiE]

Everytime I see tempering vids they are usin already made chocolate bars or chips. How do u do with from scratch, with cocoa butter plus powder and a sweetener. Or I think cocoa paste if can get and sweetener. Just wanna get it smooth and not grainy even if have to keep in fridge as prefer it there anyway.? Thanks

[@BrittneeKay]

Homemade chocolate from bean to bar is another ball game. I don't have experience making chocolate myself, since it is a different specialty. Sorry I can' help you :)

[@michellekelly6346]

Hi there. I have been trying to “get this” literally for decades. It’s so inconsistent. I have tried many methods. I will seriously try yours. I do wonder though about the waiting period to see if it’s tempered. When we go back to that chocolate it is not as warm and flowing. So what is the procedure to keep the chocolate in temper if we are dipping chocolate for extended periods etc.. Thank you.

[@BrittneeKay]

Yes please try it and let me know how it goes for you! Yeah the chocolate will set as time goes so you can buy a chocolate warmer tank if you need a lot of chocolate or to start just grab a hair dryer or heat gun and gently add heat over the top and stir to keep it fluid! 😁

[@michellekelly6346]

@@BrittneeKay thanks I will give that a try

[@TrangNguyen-go7tu]

So in order to make chocolate decorations, do you suggest using chocolate compound or coverture chocolate? Thank You! Love your videos 🥰

[@BrittneeKay]

Aww thanks so much! You can use either for sure. If you're in a hurry and don't want to mess with tempering, compound chocolate is the way to go. If you are looking to use the best chocolate with the best taste then I'd go with tempered couverture. Usually for small decorations though compound is great and tastes pretty good too! :)

[@TrangNguyen-go7tu]

@@BrittneeKay You are so kind 🥰Thank You very much for your videos and explainations ... and such a helpful kind response ❤

[@TrangNguyen-go7tu]

@@BrittneeKay Sorry, 1 more thing ... compound chocolate is the same thing with wafers? Thank you so much 🥰

[@BrittneeKay]

@@TrangNguyen-go7tu Yes they should be the same thing. Hopefully whatever chocolate you find will have instructions on the package that should give you more information. But usually wafers are stabilized compound chocolate!

[@BrittneeKay]

@@TrangNguyen-go7tu You're so welcome! Thanks for your comments :)

[@betford2]

Verrry helpful!

[@BrittneeKay]

Glad it was helpful! ☺️☺️

[@Void-uj7jd]

Hi. What wattage was your microwave? I want to adjust timings based on wattage to improve accuracy. Thanks.

[@BrittneeKay]

I don't know for sure, but mine is just a very basic American microwave. Google says it's around 800-1000 watts. Along with that so many factors will affect the process, even the brand of chocolate you use. Just be sure to melt the chocolate until half is fluid :) Good luck!

[@kelsyshaebolinder3983]

Love it! Very informative!

[@BrittneeKay]

Thanks Kels! :)

[@mrwinkel]

Hi I finally ordered some real chocolate and was told by the manufacturer that you want to temper it to 84 - 87 degrees. Does this not seem a little too hot? I thaught you wanted it about 80

[@BrittneeKay]

Great! Well, you should always follow the temper chart given by the specific brand you are using if they include it for you! Every brand's formulation can be a little different so they will know best how to use it!

[@latelierdegash5663]

I love the way you drink through a straw , very funny

[@BrittneeKay]

😆

[@mehjhabib9631]

How do you keep the chocolate warm while doing checking if its been tempered??

[@BrittneeKay]

You should know quick enough if it is tempered to use the chocolate in the bowl right away! BUT if your chocolate does start to set up around the edges of the bowl very gently and carefully rewarm it with a blow dryer on the outside. Once it is in temper you do not want to get it too hot and make it go out of temper. You can also move it to a metal bowl and set it over steaming water in a pot, but steam can get very hot so you have to be careful to just set it on, stir it, set it on, stir it. :) Hope that helps!