How to Temper Chocolate ~ bonus tutorial about "What is Chocolate?"

#chocolate #tempering #vegan #masterclass
CLICK HERE FOR MORE INFORMATION ABOUT TEMPERING www.gretchensveganbakery.com/...
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TIMESTAMPS - advance to: 4:30 to skip the science and get right to the tempering of the chocolate
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[@ifejones1609]

I've watched so many videos on different tempering methods but this has to be one of the best. Clear, concise, informative...another great video, thanks Gretchen!

[@patriciamorse9141]

Love the new intro! Thank you for all your hard work in teaching us the right way to bake. Again Thank you!

[@albamorales1637]

Yes, thank you for teaching the basics. More informative vids, please! You, truly, are the best! Thanks Gretchen.

[@judytan65]

That's a great tutorial Gretchen, thank you!

[@Nettkin]

Very easy to understand and so clear. Thank you!

[@mammaanka4081]

Love the new intro! Thank you for this information, now maby I will succed with my tempering! :)

[@statusbykungfuluffy9133]

I was searching for a nice video abouttempering chocolate.finally you uploaded one.thnakz Gretchen for this tutorial.

[@staciemj74]

Very helpful Gretchen! I've been quite confused for a while now about tempering chocolate.

[@sdr196]

Thank you Gretchen... This piece of knowledge you shared is really helpful for my class... I really want to thank you ....

[@TheLuluKan]

So so useful video! Thank you so much!

[@ItsRainingFlour]

OMG! Your video has explained so much! I have always been a bit confused with the idea of tempering chocolate, but not anymore! Thank you!

[@GretchensVeganBakery]

+It's Raining Flour YAY! woohoo! Im so glad it helped!

[@cristrivera]

great new intro! tempering chocolate for me is one of the most confusing things to do in baking...but the video really explain the science behind in a great way

[@LadyOttoman4]

Thankyou for this video! Very helpful indeed! With love from London, UK.

[@donaharrisburg5469]

great tutorial ty for sharing

[@debhowie5162]

Outstanding video--thanks so much!

[@adammamane2976]

As a pastry student in school, I gotta say your new videos are super informative and very clear. Its refreshing to see videos that truly show how beautiful pastry is and allow new commers to fall in love with it too:) Thanks Gretchen!!!

[@GretchensVeganBakery]

+Adam Mamane YAY! thanks!!

[@Earthgal063]

LOVE your new opening, Gretchen, just sweet and charming.👍 And your chocolate tempering tutorial is so dead on, you make learning what can be a dreaded learning curve, a joy to even attempt. You my dear are a natural and I just love you. Thankyou for all you do, what a gift you are. 💝😘

[@GretchensVeganBakery]

+Island Girl thankyou!!!

[@ginnyosborne9640]

Thank you Gretchen !

[@lamyaandadam]

Thank u ! Great info x

[@rayana4029]

Best video about tempering i came across so far, thanks Gretchen!

[@GretchensVeganBakery]

+Rayan A woohoo awesome thanks!

[@cwagner4116]

I am so glad you did this. I've never wanted to attempt this but now I will. Thanks again. You're fantastic.

[@GretchensVeganBakery]

+Christine Wagner YAY! thanks

[@akamr075]

The explanation in the beginning was very informative. 👍🏼

[@TheEasyBreezyVegan]

GRETCHEN!!! I LOVE THE INTRO!!!! I haven't been on KZbin in a while and this is the first thing I see. I LOVE IT!!!!

[@GretchensVeganBakery]

+CouponYoupon i know! i HAVE MISSED YOU! THANKS!!

[@neetakamboj7515]

wow. .another informative video from you about chocolate. .👍👍. Thank you. ..

[@janw03258]

Awesome! Really! And the whole thing with the change of opening and format. Nice!!

[@GretchensVeganBakery]

+Jan W. thanks Jan!

[@PortCanon]

I really appreciate the 4:30 time reference to advance to the tempering segment. It is helpful for the second, third, etc... viewings. I absolutely loved the entire video!

[@PortCanon]

Hi Gretchen, ha! I thought no one would see this mention as it would be buried under about 4 years of comments. If I may, I’d like to add that after watching Dozens of chocolate videos, YOURS was by far, the BEST to understand HOW to temper something that can be SO temperamental! Thank you!!

[@GretchensVeganBakery]

thank you so much!! I try to keep up with EVERY comment no matter how old the video so THANK YOU SO MUCH ! I appreciate that!

[@siobhanmcdonnell7015]

thanks gretchen..great video

[@AussieAngeS]

Fabulous video, very informative

[@lauraleep2102]

Great! This made me understand more!!

[@immanuelkellman7249]

Very good lesson

[@ravishinoda7842]

Fantastic tutorial Gretchen :) you are the best

[@GretchensVeganBakery]

+Wolf Shinoda thanks!

[@Sathiera]

Gretchen!!!!! OMG, beautiful intro!!!!! ❤️❤️❤️ it!!!!

[@damnpam8259]

Thanks Gretchen, I missed the tempering lesson in my Chocolate Arts class and you just caught me up. Don't tell my chef.Hahaha!

[@mistyspinner8745]

Thank you so much i finly got it

[@Kaykayemyt]

Thank you thank you thank you for this video, Gretchen! I've never been able to temper chocolate and now I finally know why. I've looked at tonnes of videos online and no one said I couldn't use chocolate chips. I'm going to try again soon and I know it'll work this time. 😊😊😊

[@GretchensVeganBakery]

+KK Menon woohoo YAY! Im glad it helped!

[@kovarogers9974]

Thank you! Thank you!! Thank you!!! I have conquered the beast that is tempering chocolate. I haven't tried it in years due to being terrified of it. But to overcome a fear, one must make an attempt. I have attempted & conquered it this day & I thank you for your knowledge of all things pastry.

[@GretchensVeganBakery]

+DeKova Rogers excellent! Great job !

[@nanetteiglupas7838]

Thank you

[@MyandyourutubeYumm]

Awesome!

[@Seam111]

only got to watch it now omg love ur New intro its grill and love the video makes it so easy to temper :)

[@GretchensVeganBakery]

+Seam10 thanks!

[@dinaabdelaziz2149]

wow you are tooo gooood to be true thank you

[@Frances6889]

Ha-ha! The pics of bad turn-outs....they look like what I have done in the past years. This video helps to correct my mistakes. Thanks.

[@Six-le7fd]

Thank you for making it so easy and fast! I learned at the culinary school tempering chocolate in a marble table but at home it is just impossible.

[@cwagner4116]

Love the opening of this video

[@GretchensVeganBakery]

+Christine Wagner YAY thanks!

[@Cybersniper6]

Love this lady!!

[@GretchensVeganBakery]

+Steve Kuss YAY!!

[@Cybersniper6]

+Gretchen's Bakery I have learned so much from you and your videos. Lady Gretchen you are the best, thank you so much.

[@statusbykungfuluffy9133]

I was searching for a nice video about tempering chocolate.finally you uploaded one.thnakz Gretchen for this tutorial.

[@statusbykungfuluffy9133]

and also new intro is so cute

[@GretchensVeganBakery]

+Parvathy Vishnu woohoo! Great timing!

[@GretchensVeganBakery]

+Gretchen's Bakery thanks!

[@taniagraham4706]

HI Gretchen so good you are back I have missed your videos.

[@GretchensVeganBakery]

+Tania Graham thank you!!

[@tricey3094]

love your new intro @gretchen'sbakery

[@GretchensVeganBakery]

+tricey 30 yay! thanks

[@Craz1eCh1ck05]

Loved your intro!!!! xoxo :)

[@vilmabercian4309]

I love the new intro

[@rogerwilliams1428]

Thank you so much

[@GretchensVeganBakery]

roger williams thank YOU for watching!! 😃

[@mommyandmissy]

thanks

[@goldenboyNJ]

and I know I'm a bit late. But you make the best vids

[@mrtodd3620]

Great intro.

[@zaneblane8160]

Xcellent! Have always been confoozed about this.. You just made mud clear! I've got a weird, if no, sense of humor!

[@GretchensVeganBakery]

+Zane Blane awesome!

[@TreatFactory]

Great tutorial 👍

[@GretchensVeganBakery]

+Treat Factory thanks!

[@debhowie5162]

Love the new intro!

[@GretchensVeganBakery]

+Deb Howie thanks!

[@dandyd14441]

Thank you for your answer but I wondered how to add to the bitter chocolate sweetness? Because I have allergy to soy lecithin.

[@Jenn..N]

Hi great demo. I've read everything to do with tempering and everyone says the temp should go down to 90f . But I have trouble pouring into the moulds. Then I can't pour out the chocolate from the moulds to allow the space for the fillings. It's not liquid enough at 90f. What are your thoughts on that?

[@kokabfaruqi9878]

Wow 😮 Good Good 👍

[@Lily_J85]

I saw a recipe from The Healthy Life, Chocolate Chia Wafers. It looked devine. He dehydrated chia seeds, made a bark out of it and dipped it into sweetened cacao and froze it for a couple hours. I will try using tempered chocolate instead to dip the chia bark. The issue with his recipe was the amount of coconut oil he put in the chocolate to make it runny. I want to avoid extra oil.

[@kiraolisatosa2636]

Hi! Im new at this stuff and its truly great that i can understand this easily than other videos. But i have a question if you dont mind, what if i dont have a thermometer just like yours is there any other way?

[@GretchensVeganBakery]

Great Im glad to help! It can be done without a thermometer but that is once you get the hang of it WITH the thermometer, because you need a point of reference to be able to do it by "eye" and touch. And that can only be learned WITH the thermometer (at least as far as I know, and have been taught.. you can't KNOW the temperature without first knowing the temperature- ya know what I mean?)

[@goldenboyNJ]

if I'm going to make bars or drops when should I add the stevia

[@minazare1357]

Hi Gretchen, you are the best as always! Can you please answer my question? I don't know if I can use my tempered chocolate just to make it warm for the next project or have to temper it again? Thank you so much for your hard work!

[@GretchensVeganBakery]

HI Thanks! You can always keep checking it by dipping in the metal spatula every so often to see how it is and it will determine whether you just have to rewarm or retemper! OR you can click here for this amazing product~ www.chocovision.com/index.php?cPath=37&id=41&name=Mini%20Rev Ill be doing a video demo soon! It is life changing!

[@reneroberts6342]

Gretchen, I love the new intro to your video! Thanks for the info. Only one question. If my tempered chocolate gets too cool what Temp do I warm it back too before it loses temper?

[@GretchensVeganBakery]

+Rene Roberts 90° F is usually good

[@reneroberts6342]

Thank you.

[@GretchensVeganBakery]

+Rene Roberts I also use a heating pad to rest the chocolate on top while Im working. I also have a blowtorch that is very handy for quick blasts of heat

[@manue26cv]

hi!!! I love you´re videos, I have a question, the semi sweet chocolate morsels by nestle are a real chocolate?

[@GretchensVeganBakery]

+Manuela Castillo De Lopez no those are usually chips for cookies - baking chocolate is most often found in supermarkets in bar form in the baking aisle and it is listed as baking chocolate

[@sabcayen9814]

I have one chocolate bar that has “cocoa beans” instead of chocolate liquor and another bar that does not have cocoa butter. Is one necessarily better quality than the other?

[@goldenboyNJ]

when should you add the stevia

[@audrinavaldes5862]

Thanks for this very helpful video!! May I ask what brand chocolate you prefer to temper ???

[@GretchensVeganBakery]

+Cecilia Valdes been using Wilbur Chocolate - its quite affordable and I like it www.candylandcrafts.com/cgi-bin/cart/cart.cgi?referrer=WLBB&url=www.candylandcrafts.com/Wilbur_Tempering_Chocolate.htm (they ship worldwide)

[@brendagomez6816]

Hello Gretchen, I asked a question in one of the recipes of your blog but couldn't find which one was to follow up on your answer :( :( so I will have to ask again, I apologize if you had already answered, and my question is: The brownie recipe from your cookbook asks for applesauce but I find that it gives the brownie a shorter shel life and requieres it to be in the fridge, so what would you recommend to use as a substitute to avoid that and extend shelf life? Thank you very much in advance, you are such an inspiration, you are a vegan baking queen!

[@GretchensVeganBakery]

HI there, yes I do remember answering this question. The applesauce was used as a way to cut down on some of the oil. You can use oil as a replacement if you are finding the applesauce to cause a drying effect

[@brendagomez6816]

@@GretchensVeganBakery perfect, I will try that

[@annettenugent8271]

agree

[@apoorvasharma7961]

I would want to know, in the process of bean to bar how to do the tempering after grinding, because all we have is liquid there and not the solid (Couverture) that you have shown in the video. Please let me know. 🙏

[@saraagyepong2919]

I love all ur video and can u make a vanilla cake

[@GretchensVeganBakery]

+Sara Agyepong thanks sure how about here www.gretchensbakery.com/butter-cake-recipe/

[@valentinap4889]

Thank you for the video. I often struggle to keep my tempered chocolate warm enough to work with it. If I try to rewarm it over the double boiler, it gets to warm and I would have to retemper it. How do you keep your tempered chocolate at the working temperature and how quick would I need to finish my dipping/decorating? So far, t I had the best results with a plastic bowl because it does not get to warm.

[@GretchensVeganBakery]

+Valentina Ponomarenko exactly correct to be using a plastic bowl and I also use a heating pad to rest the chocolate on top while Im working. I also have a blowtorch that is very handy for quick blasts of heat

[@prisiliabhara6889]

i don't have the termometer..is there any way to do this without it??

[@dandyd14441]

Thank you finally a Very simple video and informative! I have a question if I use bitter chocolate can I add sugar or milk to the end part of tempering chocolate process or it will spoil it? Thank you

[@GretchensVeganBakery]

great thanks! You cant really add stuff to chocolate like that

[@dandyd14441]

Actually I don’t know what to see.. very illustrative with no much irrelevant speech. Now Your voice is such attracting the listener by saying “ hey I have what you are looking for” Thank you a lot .

[@GretchensVeganBakery]

thank you for such a kind message!!

[@dandyd14441]

You very welcome 🙏

[@cloverhighfive]

oooh new intro... pretty posh!! :)

[@sandybehanna7704]

Gretchen I want to ask you which Coco and what percent chocolate should I use if I'm going to make a chocolate that is not too sweet or bitter something to make into frosting or Grenache. I don't like the bitter or the to sweet chocolate (ok it sounds like I'm looking for the perfect chocolate I guess I am) I want to thank you for this video on how to correctly temper chocolate. But I thank you for actually showing the brand of chocolate you use..

[@GretchensVeganBakery]

I like 60-70% chocolates you may prefer a 56%

[@sandybehanna7704]

Thank you

[@LightningRound1st]

How do you keep the chocolate in temper while using it for dipping candies and such? I tempered my chocolate and 90% of my dipped candies were shiny and delicious while 10% turned greyish. Grrr. Suggestions for keeping temper? (You're the best!!)

[@GretchensVeganBakery]

+matthewrmt I like to use a heating pad under my bowl of chocolate, it seems to keep it at a nice temperature (and stir it up often) but of course I too have to rewarm while Im working with it since it does get too cool too fast!

[@tricey3094]

so is this what we will use for chocolate covered strawberries? can you do a video on dipping strawberries please

[@GretchensVeganBakery]

+tricey 30 yes correct (and yes coming up I have a Chocolate dipped Strawberry Cake coming up)

[@theresacruz5772]

Can I use Lindor chocolate?

[@GretchensVeganBakery]

I think so, as long as it is couverture and not "candy"

[@BeatlesFanSonia]

What about using candy bars such as Hershey's? Can they be melted and tempered?

[@janeosiri9389]

I love this lady, she makes my baking career so easy

[@jaafarjazaerli1344]

when testing chocolate with metal spatula for 4 -5 min i should remove the bowl of chocolate away from double boiler? Or i should keep it on?

[@GretchensVeganBakery]

off the heat

[@jaafarjazaerli1344]

@@GretchensVeganBakery thanks for replying. If you don't mind i have another 2 questions: 1- if i made homemade chocolate using cocoa butter, cocoa, and icing sugar i should wait until chocolate get solid before tempering it? 2- a 70% dark chocolate means there is 70% cocoa powder? What about the other 30%? It will be a combination of cocoa butter and sugar? Regards,

[@mommyandmissy]

I use wafers it works better for me . thanks

[@ArshadAnsari-yx3cl]

So the temperature is just above 90

[@annettenugent8271]

so much easier than the tabling method

[@GretchensVeganBakery]

+Annette Nugent agree (plus I dont have a marble slab LOL)

[@eduro003]

what about using butter or oil

[@GretchensVeganBakery]

+Emmanuel Durosier ?

[@eduro003]

+Gretchen's Bakery what I meant is that I read and saw some video in which people use butter or oil in order to temper the chocolate

[@mochfaiz2743]

omg

[@EugenePivnev]

I am confused. It appears that you start with chocolate that had already been tempered? What's the point then? How do you temper chocolate that you make yourself and you don't have any seed chocolate?

[@GretchensVeganBakery]

The point of tempering chocolate is because in order to use your chocolate (primarily for decorations) you have to melt it fist. The melting of the chocolate is what takes it out of temper and for it to set properly you must bring it back into temper. So to answer the second part of your question, hopefully you have saved a small amount of that seed chocolate, but if not- you can still get it all back into temper simply by stirring and getting those molecules back in order through slow cooling and stirring. I have never made my own chocolate, so I can't really comment on that part though A chocolate tempering machine does just that- constant agitation while slowly cooling back to optimum temperatures *It is not necessary to temper chocolate that will be used IN recipes for example chocolate mousse. tempering chocolate is a must for decor and en robing *like truffles or confections

[@EugenePivnev]

@@GretchensVeganBakery Thanks so much for responding! When I make my own chocolate, it sets at room temperature, but the texture is a bit grainy or chalky, and it blooms a bit. So I figured there's a problem with tempering. I am in the process of fine-tuning tempering to get higher quality product at the end.

[@pgperezlife32]

And there i was in my pipe dream...i thought my chocolate covered pretzel idea was gonna be a breeze

[@itafairosita1945]

long live MMM

[@meggie162]

So.. in order for people to have dairy, cows are forcibly impregnated with a metal rod up their cervix. They then become pregnant for 9 months (just like human mothers) and they form a very close bond with their baby, in the exact same way that human mothers do. Within 24 hours, the baby calf is taken away from the mother and this causes the cow and the baby calf extreme distress. The mother will try to follow her baby as far as she possibly can and when her baby is gone she will cry and mourn for days. She will go to the same place where she last saw her baby and cry. Then the whole process starts again when the farmers forcibly impregnate her again, and she goes through the same cycle over and over again until her body cant take it anymore, and then she is slaughtered. As for the calves, if it's a male calf they are killed for the veal industry and if it's a female they will live the same tragic fate as their mothers. Please watch this 5 minute video that explains the dairy industry: kzbin.info/www/bejne/i5SxaIZ9fNR2hKs

[@GretchensVeganBakery]

yes! THIS! 100% ~ and why I am full vegan finally after being veg for close to 8 years! Only regret: I didn't switch sooner. Absolutely horrifying

[@meggie162]

@@GretchensVeganBakery Same! :) I wish i had switched sooner but i had no idea about the dairy or egg industry before, so this is why i try and spread the message everywhere i possibly can haha. So nice to hear you're vegan for the animals 💛

[@dinaabdelaziz2149]

wow you are tooo gooood to be true thank you