How to Temper Chocolate - Live! | Oh Yum 201 with Anna Olson

[@deniselennox1607]

Thank you Anna iv been a follower of you for years I'm from UK and been making chocolates for years never managed to get my tempering right so I'd given up and just hope for the best, I really appreciate you taking time out to help us all. Many many thanks to you and Michael

[@lightsaberdude3250]

I’ve been trying to learn tempering and made a lot of mistakes but you said so many helpful tips that I never knew thank you Anna olsen

[@JamesWeir-bl2lf]

Jim from Dunoon Scotland . love this

[@carolynsmith3543]

Anna u hv no idea how I hv wanted to learn this. Love ur shows.

[@sylvielanglois1884]

Thank you so much for this very informative video! It’s a joy to watch a real professional baker at work! Merci!

[@lightsaberdude3250]

Your amazing Anna been watching for 2 yrs now !

[@kibibwahrani9958]

I am very happy to see your videos ..l am from Algeria ...chocolate is my favourite recepies.

[@wilmahubbard9123]

good afternoon ms anna. your recipes absolutly are wonderful. glad to meet you

[@beatrizm3052]

Thank you very much Anna. Have a wonderful week!

[@mariampatel7441]

Thank you so much. Learning a lot.

[@mmakomanyatja5213]

Thank you anna for demonstrating

[@kaz8445]

Thank you Anna! This is amazing! Watching from Melbourne Australia

[@shameancompton4355]

Thank you. 🤗

[@aljawharahalqadhibi4744]

nice to see you love your show

[@tibabarkat5448]

Thank you so much

[@rakhirana8739]

Omg you are just awesome. Thanks for sharing your valuable information. Love❤❤ from india🇮🇳🇮🇳.

[@jeanettemcdonald-x4x]

I sous vide using large mason jars. i dont use tops and stir while heating being very careful not to let water get in

[@asiaawad752]

Thanks for this amazing video

[@yukmuicheng8955]

Thank you for quality presentation!

[@rosariadesouza266]

Thanks for the video .One day I like to try.

[@MissConfections]

Amazing! Thanks for the tips 😍💗

[@aishaaijaz7967]

Informative ,decorative and covered key point methodology. Love you

[@robertpuente3505]

Great recipe

[@cecisol1981]

Adorable lady. Thanks a lot from Costa Rica.

[@joannemarshall9618]

I have been streaming your chocolate show. the great chocolate showdown.. I love it.. Hi from Jupiter Florida..I was scrolling and saw that you were live..

[@tebogosapele5106]

Thanx Ana

[@txerokiokioki5311]

Subtítulos en español , gracias

[@lisaanderson135]

I noticed that you said you have to re-temper your chocolate after it sets up which makes sense. I was wondering if you have to re-temper when working with fluid chocolate and it gets cool and thick? I have been practicing for a couple years now and my speed isn’t fast enough. Your the best Anna and have learned so much from you! I hate to admit that when I first started working with chocolate, I threw out expensive couverture because it didn’t set up properly 🤦🏻‍♀️ I probably could have saved it and started the process over again, especially because it wasn’t ruined. Knowing what I know now I could kick myself, lol!

[@shifaarahal6294]

9

[@lindiphillips7271]

I'm really sorry I missed this 😭 but wow how good was it 👏 so very well covered, thanks for that Anna.I can get some practice in. We are very lucky to a have an awesome chocolate professional having trouble with spelling of it but I am sure you'll know what I mean . I planning on doing some classes at Savory her on line school here in Australia her chocolate work on Desserts is crazy good and her challenges on Masterchef have really dozies. Now I can go in a little bit more prepared....🌻💜🤩

[@SonneCreations]

I sous vide my chocolate in a vacuum seal bag and as it’s melting I take the bag out and squish it between my hands and then pop it back in the bath. When it hits the high temp, I remove water from the bath and add cold water to help lower the temperature and then when it hits the low, I add hot water to the bath all the while squishing the bag. When done, dry the bag snip the end and into a holding tank the chocolate goes in the tempering machine which I only use to extend the working time of the chocolate, not for tempering because the sous vide is superior and fool proof. I also melt the chocolate in my sous vide oven made by the same maker as my sous vide water bath. I think I like it even better as there is ZERO water involved. I melt the chocolate in silicon bowls, set the oven temp to 114F for dark, 111F for white and milk and let the oven do all the work, taking it out to stir as it melt and while it cools to the lower temperature and then rises again to it working temperature, Then it gets placed in the water bath container for working. I can keep the chocolate at working temperature for hours. The Sous Vide and sous vide oven can get the temperature of the chocolate to within 0.1 degree. It’s amazing. I find actual chocolate tempering machine is no where near as precise for tempering. Thank you for the excellence in Canadian content!

[@hayzelbrathwaite2550]

Such an informative video. Thank you. What I find confusing is when the chocolate is tempered how do I keep it at that temperature?

[@tessblog3384]

Awesome recipe ❤️

[@mohiedkhatri6150]

Thanks Ma'am for such a lovely informative video? Thanks Once Again. We don't get Coverture Chocolate

[@jessicalugay25]

I tried the sous vide method. The silk method is the easiest for me.

[@abdallahelkheir639]

شكرا لكم thank you so much

[@tonymendelek9430]

Amazing thanks

[@jamesbutler5908]

Tanx for video.

[@albrechtdurrer2590]

good and useful video 👍

[@medihakaya4593]

Amazing video. Thank you. Why arent you judging on Great Canadian Bake Off Anna? The show needs you.

[@caart6317]

Hi Anna, Thanks for the many good info. I am trying to make chocolate from cacao powder. Have you made any video on the subject?

[@BellaMorganLewis]

gorgeous

[@FrankAdams-v7g]

Once you temper the chocolate, do you have to go through the heating process again once it cools

[@yakoobkhan8712]

Hello from India

[@dianapater]

Hola, buenas tardes, escribo desde Colombia, me encantan sus recetas y lo practicas de hacer; tengo una duda, tengo chocolate cobertura al 100%, he realizado antes volcanes de chocolate con chocolate al 70% y al 60%, ahora hice con chocolate al 100%, no quedaron igual, quedaron como masa, como brownie, secos, no se como manejar el chocolate al 100%, necesita mas componente liquido, huevo, mantequilla, crema de leche? Gracias por su orientacion 🙏🙏

[@oferbechor1579]

🌺🙏🌺THANK YOU🌺🙏🌺

[@themusiccovenant]

Amazing 👏

[@junahsotto126]

I wake up late Anna..sorry Anna..next I me I'll wake up early..to watch your live show.keep safe

[@henrygutierrez3004]

greetings from australia

[@guysemua2782]

Hello Anna from Spain

[@RoseWebster-w3g]

Question ❓ what is compound chocolate 🍫?

[@riverotters]

You don't temper compound chocolate to use it because it doesn't actually have cocoa butter in it. The fat in compound chocolate is vegetable shortening, basically. You just melt it and use it. It'll never have the qualities of properly tempered real chocolate, but it's a lot easier to work with in a pinch, and better texturally than untempered real chocolate.

[@gamechannel1185]

Hi Mam Chef Anna do u have recipe for chocolate dipping for Klondike? Thank you for your answer

[@rupaldesai5290]

What if we’re making this ahead of time say for cake pops or calesicles, can we refrigerate those over night after done and use it the next day?

[@saleem219]

@35:46 What if the chocolate temperature is down to 81-82 but the reserved chocolate has not even all melted in it.

[@litoboy5]

GREAT

[@dianapater]

Como temperar chocolate 100% masa de cacao? Gracias

[@yonasabraham3339]

Hello anna from ethiopia

[@martharice6138]

Can you temper on a stainless steel table?

[@khangowhar]

What is the shelf life of these chocolates

[@lilliandominguez5666]

Can I use my Wilton melting pot to melt and temper chocolate using the seeding method….

[@lauraguynup4555]

How can I thin tempered chocolate)

[@anamara5850]

Please, show us a mirror glase recipe!

[@mutfaktabirsenvarsn698]

Süper👏👏👏☺️

[@abdallahelkheir639]

you are most welcomed

[@junahsotto126]

But In still watching your videos..

[@dalaaaa5451]

My chocolate wouldn't reach 82° it stopped at 90°... what should I do? .. I live in humid city

[@surajprajapti1900]

Hi I am in Dubai

[@shinej1812]

Hi

[@janmchaney7912]

I’ve tried at least 6 times to temper chocolate and just can’t get it. Going to try one more time and if I don’t get it, I will give up. It’s not as easy as everyone makes it look.

[@shinej1812]

From Sultanate of Oman, Muscat

[@kushi5544]

How do we add flavour to the chocolate like orange or lavender flavours?

[@manouchehrmano9776]

heloo miss anna

[@annmhy487]

Hello hii..

[@saadayahgbolo60]

White? I like a wheel!

[@cbdances4god]

Why is it important to temper chocolate?

[@abdallahelkheir639]

pls can you teach me how to make ice cream toppings

[@RoseWebster-w3g]

HELLO ANNA PLEASE TO MEET YOU 😊

[@ahmadsyafiqsaifullah4542]

That's round chopping board on the back looks like onion from afar.

[@anamara5850]

Please, show us a mirror glase recipe !