How to Temper Chocolate - A Quick Guide | Savour Chocolate & Patisserie School

[@HannaFrederick]

Hello Savour School - my chocolate making Alma Mater... Kirsten and her team are the best in the world to learn chocolate making from. Fun, fun, fun. I wish I could visit you again! But I am far away: I am retired from professional chocolate business in Plymouth, NH, USA. But occasionally I am asked to demo chocolate making by the community, as I still make chocolates. I wanted to thank Savour to teach me so well the art of chocolates and patisserie. Your smile on your tutorial is priceless. Make me smile each time, I see you!

[@keyur4india]

First time ever I am getting actual Chocolaty Wisdom 😃....short but million dollar 💲💵 video... Love and Respect from India 🙏👍😃

[@nekokun9506]

I search hundreds if video on tempering chocolate, this one is the best explained and the clearest of all, trust me

[@KirstenTibballs]

Wow, thank you!

[@heyitsmeshaz]

great explanation of tempering. I've tried to explain the science behind it before without much success, I'll share this and hopefully they'll get it.

[@KirstenTibballs]

+Shaz Green Thanks Shaz. As you probably know, there is a LOT more science behind it. Maybe we'll do a advanced guide at some point!

[@guilhermesobrinho1329]

Best tutorial ever. Thanks for sharing. Hugs from Brazil.

[@KirstenTibballs]

Yay, thank you so much 😊😊

[@fauziahosman3634]

Hi Kirsten, can u tell me how to tempered chocolate using induction cooker, do I just set the temperature to 45°c and when melt I turn down the temperature to 30°c and that is it? I'm using ETD42SKA Electrolux induction cooker. Do I choose hot pot for melting it and maintain at hot pot throughout the process of my works. I'm using callerbout milk chocolate with 3 fluidity. Thank you in advance 😍

[@heenamantri710]

Thanks for the video 😀 I have one query, the choclate require tempering only once ? For e.g if I have tempered the choclate and found that I have some leftover choclate then after few days if I use the same choclate then again I need to temper it ? Or I just need to give it a quick microwave heat of 10 sec and it will be good for working again ? Please guide.

[@psychosopranoadoptme8169]

Temper again. Everytime the chocolate has set. You have to temper it again to get the beta crystal that is required

[@kevinwilliams8896]

I have watched a few videos of how to temper chocolate but this is by far the best!

[@KirstenTibballsSavour]

Thank you

[@KirstenTibballs]

Thank you

[@jeankirkland8520]

This is the concise tempering explanation I have seen, it makes it very easy to understand and practice yourself.

[@KirstenTibballs]

Thank you for the feedback!

[@michaell4806]

Best tempering video yet, easy and clear explanations

[@KirstenTibballs]

Thank you Michael. If you enjoyed this video we have a library of over 300 recipes on Savour Online Classes www.savourschool.com.au/online-classes.aspx

[@deannajohnson3933]

Thanks! That's a really simple process. I wish I was more confident in tempering. I just don't have the money to try and try and try. God bless you and your business.

[@amee1491]

I hope you make more money and that your life becomes easier!

[@deannajohnson3933]

@@amee1491 Thanks so much!

[@healthywealthy2887]

Thanks for sharing the technique

[@KirstenTibballs]

My pleasure 😊

[@tappyfeet139]

I only have a slab of marble that is 30x40cm, and my benchtop isn't marble or stone. My candy thermometer also doesn't show temperatures below 38 degrees C. Can I still temper chocolate? Also, I just thought I would say, I LOVE your brownie recipe, it's amazing!

[@hanifchoudhary5813]

After making the chocolate, how many days can you keep it in the fridge and eat it

[@conchitavaldemont6599]

What can I do to have a very liquid chocoate as your? mine is always very thick when gets the correct temperature.Tempered but very thick.

[@psychosopranoadoptme8169]

Maybe it's with your chocolate mixture. They say that more cocoa butter the chocolate has. The more it is liquidy. Hehe

[@missvidabom]

I just watched actual magic.

[@janetosorio7748]

What’s the best chocolate to use for that

[@dhanikavyas4409]

Does outside atmosphere affect coverture chocolates? I live in India at a place where temp may rise as high as 45o celcius(generally b/w 35-40o). How do i manage it then? My chocolates are not setting properly.

[@joesena9658]

i tried Hershey's special dark chocolate chips and it just made a mess. what kind or brand of chocolate should i use best?

[@FoodandTravelTalk]

That’s very well explained and during working with the temper Chocolate as the temperature fall down what is the max temperature fall can be allowed, as someone may forget to keep check the temperature often.

[@KirstenTibballs]

Thank you for your kind words. 27 degrees :)

[@NotIarinaOfficial]

@@KirstenTibballs , can I reheat it to 31 with a hair dryer after it falls at 27?

[@prernamarathe6860]

This was so helpful. I had a question chef. I really hope you answer it. So I successfully tempered my Chocolate and it set at room temperature. But when I placed the tempered choc in fridge to harden,it was stable but it lacked shine. Was it because I set it on a parchment paper and that's why it was matte? Will it be shiny on different surface like plastic? Also my tempered chocolate felt a little thick than normal as shown in your video. What can I do to thin it ?

[@KirstenTibballs]

Hi, That is because you set it on parchment paper. It will be shiny if you set it on a shiny surface, like plastic.

[@sharronvandervort1850]

Can this be done in a regular kitchen without slabs and fancy things? I am so stupid I don't even know what that heater thing is. I wanted to do this at home,

[@utube4u007]

Anyone know how she got the orange and red colors on the chocolate at the very beginning of the video?

[@pedrocarralero805]

Thank you for such an informative video

[@ando1135]

thats all fine and dandy but unless you work in a bakery or place where chocolate is made, average people will not be able to maintain the temper since we dont have one of those expensive warmers that keeps the chocolate at the right temp. THAT is the secret.

[@KirstenTibballs]

the warmer is not necessary, you can achieve the same result with only a plastic bowl and a microwave

[@PlsWaLuigiDomMe]

Could you explain how you would go about this without the warmer

[@emmad4tennis695]

Savour Chocolate & Patisserie School I even have trouble keeping my little 70-100g of chocolate in temper while waiting for the temper test. My teachers use a heat gun but I don't have one. Very frustrating.

[@KirstenTibballsSavour]

Try a hair dryer if you have one.

[@spearmint4093]

measureing with a temperature measurement tool perhaps?

[@nilufer2280]

she is so cute! thanks for sharing

[@nnhbakes2567]

Hi ! How to increase the shelf life of chocolates (like paan flavour) ? Do we need to add some preservatives? Plz let me know . Thanks

[@psychosopranoadoptme8169]

Chocolate lasts a year in my experience.

[@Nick-wr5km]

I would like to ask if i use a bain-marie to reach my dark chocolate to 45o C then i remove the choco from heat, pour the 20% of the chocolate into the melted one and stir it will work or i have to reach the melted to 31-32 C and the pour it? Thanks in advance!

[@KirstenTibballs]

Hi! I answer all your tempering questions at Savour Online Classes www.savourschool.com.au/online-classes/

[@nirmalak1646]

If you made a large batch and didn't use it all and store it in the fridge for another time, does the batch have to be re-tempered when you are ready to use it?

[@KirstenTibballs]

Yes, you will need to re-temper it :)

[@patrickohennesy6539]

Great tutorial. Thanks so much.

[@ammisadukkala]

Thanks for sharing,loved your tutorial

[@KirstenTibballs]

thank you so much!

[@abhayprabhu4256]

Ma'am...After tempering dark chocolate...What should we do if the temperature of the chocolate goes below 31° degrees while it's being used for moulding...Can it be reheated...? Please guide

[@KirstenTibballs]

It can be reheated gently with a hair dryer or heat gun to your working temperature

[@abhayprabhu4256]

@@KirstenTibballs thank you for your guidance Ma'am...😊

[@ronnieshane3717]

Awesome 👍👍👍👍

[@germantrainer442]

What do you mean by working temperature?

[@TheMotorcycleBoss]

How do i know the initial temperature to bring milk chocolate to? I tried 106-81-86 and it isn't perfect. I can find tempering info on dark chocolate all day but milk chocolate temperatures are all over the place when I search the internet. There seems to be no standard method for milk chocolate. Specifically Hersheys milk chocolate. I have a machine that sets the temperature perfectly too but still having a hard time. Any help?

[@shristi289]

Does tempering work with any chocolate, or does it have to be a specific kind?

[@KirstenTibballs]

Hi, Yukine. Tempering works with a lot of chocolate varieties as long as the chocolate has cocoa butter if the chocolate is being used on it’s own. If it is being added to a cream it doesn’t need to be tempered. We recommend Callebaut Chocolate which you can buy from our retail store or online. Good luck.

[@PortCanon]

Kirsten Tibballs - fantastic demonstration & explanation. If I use real chocolate and real cocoa butter, can I use my own sugar free sweetener and still achieve tempered results following your methods? Thanks!

[@psychosopranoadoptme8169]

CHOOSING THE RIGHT CHOCOLATE IS THE BEST

[@SL-wr1by]

Hi I want to know how to make ganache chocolate frame and cut immediately pieces any size using cutting machine?

[@KirstenTibballs]

Hi, Have you considered having a look at our online classes? We have lots of video tutorials with this type of product 😊

[@SL-wr1by]

@@KirstenTibballs can you send me the link please

[@marlinmoodley4174]

If the chocolate does not set after tempering, do we start the process again? Add more chocolate?

[@KirstenTibballs]

Yes or you can give it more movement

[@reshmavlogzo2686]

Looking so cute 😍

[@KirstenTibballs]

Thank you

[@blisswkc3344]

Thank You so much dearest 💐 You’re such an inspiration 🥰 Be Blissful Eternally 🙏😇

[@KirstenTibballs]

Thank you. I hope this video helped answer any questions you have.

[@neharathod6825]

What is the name of the thing in which you are melting it

[@jasonp2906]

I tried using the microwave method you showed in one of your videos - melt it till you get about half liquid/half solid then stir till all melted. Do you have to mind the maximum temperature of the chocolates with this method? Although I was successful in tempering the chocolate, the chocolate is thicker than what you had in the video because I was afraid to go over 34C during melting. I'm using Callebaut callets by the way, 811 and W2.

[@KirstenTibballs]

Hey Jason, that's correct, but also keep in mind the bowl you are using. Have a good day.

[@jocelynalzola2560]

You are so AWESOME!

[@james1408]

I always have a problem with the seeding method, generally the chocolate does not cool down to 28-29 C after all my seed chocolate are melted. Do I keep adding seed chocolate or do I just keep stirring untill the temperature reaches the correct temperature. Thanks

[@KirstenTibballs]

Maybe add a bit more at the start. The lowest you need to go is 29C for white chocolate. Is your room temperature warm?

[@james1408]

Kirsten Tibballs Thank you for your replies. I dont think so as I did it during winter time in Australia. I’m afraid to add too much chocolate at the start because sometimes its not fully melted. When I tried to keep adding seed chocolate untill it cools down I ended up using roughly 40 percent of my chocolate weight and that is if I’m lucky. Most of the time I ended up with lumps of unmelted chocolate if I do this.

[@claudiavanlanker3859]

Thanks you

[@KirstenTibballs]

Thank you too!

[@zzzzzzzz4284]

I really think that this one was the best explained video I've ever.... seen!! But still I'm left with a doubt regarding fat bloom that if once we have mistakenly got our chocolate bloomed then can we have it corrected out as the perfect tempered one...?? If yes, then how?

[@KirstenTibballsSavour]

If you have fat bloom on your chocolate, you can simply melt it again and re-temper it.

[@zzzzzzzz4284]

Kirsten Tibballs thank you so... much

[@KirstenTibballs]

If you have fat bloom on your chocolate, you can simply melt it again and re-temper it.

Great

[@susmitapradhan7323]

Maam i want to learn chocolate design and every think, coloring, how make, I m from India, can teach me, could you tell me how to apply for classes

[@KirstenTibballs]

Hi Susmita I have lots of video tutorials you can can learn from. To subscribe head to www.savourschool.com.au/online-classes/

[@snehalbhurke2870]

Hi sushmita kya aap hindi me samja sakte ho. Please.

[@nabihasyed6337]

What colours are used over chocolates? Are these called chocolate paints?

[@spearmint4093]

I wonder too

[@Moss_piglets]

Cocoa butter

[@KirstenTibballs]

It's Cocoa butter :)

[@snehalbhurke2870]

Kya aap ye hindi me bata sakte ho please.

[@kenankilbas985]

Is it possible to get as a text what is spoken at this video? PLEASE! Possible?

[@KirstenTibballs]

Hello, you should be able to get it on this video. Did you click the text button?

[@SKYSTARMEDIA00]

That's amazing ❤️👍👍

[@ramahramani1060]

When d tempered chocolate cools down ...shd it be melted or tempered again?

[@ramahramani1060]

I mean the remaining chocolate

[@KirstenTibballs]

Re-temper to use again :)

[@heenachheda3458]

Wow 👌👌

[@KirstenTibballs]

Thanks for liking

[@spearmint4093]

my god! i wanted to try make my own chocolate pralines but this process seems very hard to do! :(( i dont have a cold stone table like that even.. only a wooden table space..

[@KirstenTibballs]

Come to my school Savour, we teach it here 😁 www.savourschool.com.au/

[@dexterstokley6846]

Use the microwave method. It's good for small batches

[@liyans1]

1:37 and 4:18 what model number of chocolate mould is that?

[@KirstenTibballs]

The model number is: CW2022 www.savourschool.com.au/chocolate-moulds/half-spheres/cw2022-30mm-half-spheres/product-detail.aspx

[@nabihasyed6337]

At what temperature chocolate truffles should be store in fridge or out fridge?

[@KirstenTibballs]

out of fridge always at room temperature or colder

[@arnoldraymond6538]

That was so helpful. Thank you 😘

[@KirstenTibballs]

You're welcome! I hope you enjoyed the video

[@silshinqadri8651]

Your smile is very cute..I'm you biggest fan from india

[@KirstenTibballs]

Thank you 😊

[@manlymcstud8588]

so, tempered is tempered regardless of what method you use. it's not like one method is more legitimate than the other as long as it's tempered in the end, eh? i assume you can use leftover chocolate that's extra from your moulds to seed the next batch?

[@dipankarbhattacharjee5038]

Mam u r chocolate r v nice .I am trying for Spalashing but it was not properly

[@KirstenTibballs]

Thank you!

[@sumrakhan3422]

Mam how can i make chocolates at home 😕😕 i want to start a business of chocolates 😢

[@KirstenTibballs]

I have Savour Online classes that teach you how to make chocolate from scratch. Go to Savour Online classes :)

[@sumrakhan3422]

@@KirstenTibballs thanks so much dearest ...so sweet of you ❤💕

[@Dakshivlogz123]

@@KirstenTibballs hi I want to do online business can you make me to learn chocolates

[@mariangies]

What is 27 c in Fahrenheit ? Thanks.

[@LolRawrz07]

Maris Rios it's called google.

[@ellixjng]

Google is everyones friend

[@KirstenTibballs]

Its about 80 F

[@vanshukipyaripyaribate159]

Mam ye kaisa karna hai or iska material kha se milega or kitne price hai Mould Wrappings paper Chocolate compounf

[@np7001]

Apke city mai cake n chocolate raw material shop honge waha sab milta h

[@KirstenTibballs]

😊

[@KirstenTibballs]

😊

[@myvoice5466]

`Room temperature for chocolate tempering is very important how one can temper in tropical climate....

[@KirstenTibballs]

It can be challenging without an air conditioner. Your room temperature should not be above 24C

[@darshanajaincookingclasses2084]

Why chocklate have sweating ?

[@yugantars]

How to colour those chocolates

[@KirstenTibballs]

You can just add colour powder to the melted chocolate www.savourschool.com.au/new-products/edible-luster-powder-2g-metallic/product-detail.aspx

[@Makeamiiq]

Can I put Spanish subtitles? 😔

[@KirstenTibballs]

Yes, you can click the translate button 😊

[@heyitsakidartice7735]

I don't have a thermometer

[@KirstenTibballs]

You can temper without a thermometer. I don’t use one to temper

[@heyitsakidartice7735]

@@KirstenTibballs really oh my god thankyou

[@cassiafranca]

Amei

[@helenbritto9929]

Teach us to make some of your chocolates

[@KirstenTibballs]

I have my school Savour where you can learn hands on. Or you can learn from me online with Savour Online classes : www.savourschool.com.au/

[@olgam6299]

Wow! It is a delicious recipe! Thank you, friend. I will try it! I have a lot of easy recipes too)See you around!

[@patrickohennesy6539]

Skip 10 seconds every time and see how many times chocolate is said

[@sadiafatima9241]

nice

[@audreypereira8328]

Pl "

[@audreypereira8328]

.

[@KirstenTibballs]

😊😊

[@hc4938]

💖💖💖

[@KirstenTibballs]

😊😊

[@giacomingiacomin8558]

Amei ❤️

[@KirstenTibballs]

Thanks

[@xhoxolatequilts]

Eat Chocolates Stay Cozy

[@horyah6555]

تكفون ترجمه بالعربي محتاجتها

[@KirstenTibballs]

I'm not sure if there is a subtitle option that KZbin can offer for viewers, but thank you for your message :)

[@林辰芝07]

自己加油

[@dudicohen3624]

I am working on the insemination method. I put 20 percent of the chocolate to cool. At first I heat to 45.50 And I refrigerate while adding the chocolate.. The question with I mix from 45 to 29 Or stops seeding at age 32

[@susmitapradhan7323]

Please

[@KirstenTibballs]

head to www.savourschool.com.au/online-classes/ :)

[@Bonbanil]

Bb