How to temper cocoa butter

[@DarkwingedAngelo4ek]

Thank you for making such a great video! ❤

[@SweetKitchenSkills]

Thank you so much. You are so kind to tell me that.🫶🙌

[@kc-un7by]

you are the best channel regarding bonbons!

[@williamrose2088]

Good job I like the way you explain things

[@oritrabelsi8946]

Thanks a lot! You really helped me🙏

[@bhavinitandel9828]

Thank you for making it for simple n u have explained it so well that doesn't need to ask anything left no doughts

[@frankieffbaby]

Doubts*

[@ruterodrigues2785]

Excelente ra

[@palued320]

Thanks very well!!! Excelente. Beautifull. Greetings from Perú. I love You vídeos

[@elen68]

Thank you for the explanations. I needed a video like this. 🌷🌹

[@SomayehFarsi]

Hi 👋 I'm so glad to have you ☺️

[@nelsongalvez8843]

Un gran aporte pars los amantes del chocolate.muy inportante lo que entregas como profecional.llevo tres meses estudiando de españa. Maestro chocolatero..gracias por su atencion..exito..

[@1234eera]

Thank you so much for sharing this videos

[@elflakotex2889]

Exelente video saludos a todos desde San José del Cabo Baja California Sur México 🇲🇽😁😁

[@SweetKitchenSkills]

Greetings back ti you🫶

[@asma0095]

thankyou for explaining, very clear and simple

[@iamjuliejames]

I love this! Thanks for sharing.

[@mslibra8956]

Thank you so much your videos are so inspiring! I’m thinking to open a home business which airbrush machine you recommend me to buy it?

[@SweetKitchenSkills]

Hello. Thank you. If you want to make a business, buy a bigger airgun. You will not have time for details😉

[@Ramizamel208]

Keep the good job... Your videos are AMAZING

[@EllaesEllie]

What temperature is the chocolate so it doesn’t melt the coco butter?

[@mahayoussef464]

Beautiful ... how big are the bonbons .?.. is there a link for the mould ? TIA

[@JackieRussel]

Thank you! How about a Christmas bonbon video. I'll be attempting those this year as Christmas presents. Thank you for all you show us.

[@henrijakubowicz1421]

Thank you Markus always well explained. I have a question, do you put liquid food coloring in the cocoa butter or powder flakes?

[@mitiganatra6979]

Is this readt colored cocoa butter? Should we use white chocolate with cocoa butter to spray in mould?

[@stelecook5678]

Finally a video that is useful 👌👌🙏🙏🙏

[@ioanad5034]

Very good information

[@vickyshe8065]

Thank you for your comprehensive and cool videos!! ❤❤❤ Is there a special type of coloring we should use? Should it be oil based?

[@SweetKitchenSkills]

Hello. You need to watch my videos. Its all explained😅

[@AuroraClair]

Love your videos :)

[@marlinmoodley4174]

Great video, thank you.

[@charitoskalikatzarakis8510]

What is the process to maintain the tempered cocoa butter? Also for how much time & on which conditions we can continue working with the tempered cocoa butter?

[@SweetKitchenSkills]

Hello. Remember i dont have a production of any kind. I do make bonbons at home. If you keep your cocoa butter at 29-30C, f.eks. by using a yoghurt machine, you can keep using the cocoa butter. But you need to stir often to be shure that the cocoa butter seeds and color are mixed properly. You need to re-temper every day.

[@safrahanan1571]

when u colared the mold u wait between each colar ?? or u do it directly??

[@yusufa.7232]

you are wonderful 🥳🥳🥳

[@terryraines9952]

love the video and great learning, but what kind of alcohol do you use or recommend?

[@SweetKitchenSkills]

Just cleaning alcohol. Don´t use vodka:)

[@ronaldmichael9358]

Hi chef Do you use coco butter silk in chocolate?

[@SweetKitchenSkills]

No. I use Mycyo sometimes. But i like normal tempering much better.

[@motti455]

Which alcohol do you use to clean the mold?

[@SweetKitchenSkills]

I use pure vinegar or ethanol 🫶

[@alexuram5984]

Markus, thank you for yet another wonderful video! I just received my first little bottles of colored cocoa butter but I'm not sure the best way to move forward. The instructions on the bottle say to "warm in increments to 86F/30C, shake well. may need to be retempered." Should I follow your advice and heat to 45-50C, cool to 26-27C then reheat to 28C? Is your method what they are referring to as 're-tempering'? Thank you for guiding me through my first attempt at colored bonbons! I hope my questions haven't become too annoying for you! Alex

[@SweetKitchenSkills]

Well. When the cocoabutter is tempered, you only need to melt and dont get above the 30C. Another form for tempering.😉 Remember cocoa butter will allways set. Even when not tempered. You just get extra shine, when tempering and the butter sets faster.

[@alexuram5984]

Thank you again for your timely and informative response. I am gaining confidence and knowledge each time I watch your videos and learn from my own mistakes :) is there a way I can share pictures of my progress with you along the way?@@SweetKitchenSkills

[@SweetKitchenSkills]

@alexuram5984 find me on insta markus_grigo 😉

[@JamesParks-p3g]

Thank you so much for your videos. Is there a substitute for alcohol as it is not permitted in the country I am currently residing in?

[@SweetKitchenSkills]

Thanks for watching. Just dont use the alkohol. But alcohol for cleaning evaporates. So No alcohol left.

[@LoulaMarry]

When we put the white cacao butter , should we let it cool also before pouring the dark chocolate? If so for how much time ????

[@SweetKitchenSkills]

Hello. And welcome. It seems you havent seen many of my videos, please watch as many as possible. Its all answered in my videos. 🫶

[@ximezambra1465]

Hola eres quien da motivación a mis bombones...agradecería si me das tú secreto del brillo ...sin saber tú idioma!...entiendo todo me encanta aprender de ti...gracias 🙂 🙂

[@SweetKitchenSkills]

Watch the videos please

[@sergiu234433]

hello Markus ..great video ...one question ...the temperature for cocoa butter to be used with an aerograph? to be sprayed into the molds? thank you very much

[@maryamkhadijah8228]

Hi chef, i have a question. I tried to tempered my cocoa butter it become firm in 28c?

[@SweetKitchenSkills]

That is simply not possible. Are you sure you did not mix water inside?

[@johnathansawyer8736]

AGAIN I find your vids! Is the white cocoa butter actually colored white or is it just it's natural color? Thanks for all your help!

[@johnathansawyer8736]

@@SweetKitchenSkills Thank you! What brand do you use or do you add the white cocoa powder yourself? I've started making my own (terrible so far) bonbons but I want a white to mix with the other colors! Thank you again!

[@johnathansawyer8736]

@@SweetKitchenSkills THANK YOU SO MUCH!!! I Really appreciate it!

[@mjjcht2]

Tack

[@sou...5464]

Very beautiful 😍 now can you put it back in the mold to fill it then seal it or once you take it out of the mold you can't put it again.please answer me.

[@sou...5464]

@@SweetKitchenSkills thank you very much

[@joicerodriguez1518]

Hi,can i use coconut oil instead cocoa butter ?

[@SweetKitchenSkills]

No you cant.

[@bettinajosephs5751]

Can i use oil bas food coloring to color the cocoa butter? i new to this and happy i found you

[@SweetKitchenSkills]

Yes you can

[@MISAANGEL-pv9lc]

Selam sizi izlemek çok güzel çok relax ayrıca cevap verdiğiniz için minnettarım bir yerde takılıyorum ganajı koyduktan sonra üst çikolatasını koymadan buzdolabına koyuyorum ve çıkardığımda çikolatayla kapatırken hızlıca donuyor ve ganaj çıkıyor içinden ne yapmalıyım dolaba koymak yanlışmı

[@SweetKitchenSkills]

Thanks a lot. I recommend that you see all my videos. This problem is explained in many of Them.

[@MISAANGEL-pv9lc]

@ ❤️

[@palued320]

Hola Markus. Me compré un aerógrafo para probar.pero me dicen que solo es para tintes líquidos. Puedo usarlo con manteca de cacao? Porfavor respóndeme. Gracias

[@SweetKitchenSkills]

Si tu puedes. Necesitas una boquilla de 0,5-1 mm. Presion de aire de 6-8 bares. Compressor sin aceite. 👍🇩🇪🙌

[@palued320]

@@SweetKitchenSkills muchas gracias!

[@ElenaDavudova]

Hello Marcus! what is the percentage of powder to cocoa butter?

[@SweetKitchenSkills]

Watch my video on how to make colored cocoa butter. Dont ask me anything, before you watched all my videos. Thats why i make them

[@ElenaDavudova]

@@SweetKitchenSkills Thank you

[@asiaawad752]

Thank-you, can I use oil if I have no cocoa butter?

[@SweetKitchenSkills]

Oil? No. Only cocoa butter.

[@businessmanagement99]

Hi, what coca butter colors brand are using, thank you so much.

[@SweetKitchenSkills]

Callebaud, is there any other? 😛Please watch the other videos, before you ask questions. Most of the answers are there.😎

[@businessmanagement99]

@@SweetKitchenSkills thank you

[@chareden]

Hello from the Bahamas. Chef, we love your youtube channel. What's the best Type of food color to use with Coco Butter, powder or liquid??

[@SweetKitchenSkills]

Wow. Bahamas. That sounds pretty nice. Well i know people that use liquid colors and they are happy with the results. But right now i stick to powder versions. I use Pavoni and Sugarflair. I prefer not to have some extra liquids in the cocoa butter. Have a nice and sunny day

[@chareden]

@@SweetKitchenSkills thank you so much Chef

[@jamesgeddes7991]

Why does my chocolate stuck on my mold? Please help thank you

[@palued320]

Eso me pasa a mí también No me sale estoy triste 😞 en que estoy fallando?

[@NanPetitfour]

@@palued320 la temperatura ambiente, la temperatura del molde deberia estar entre los 21-22 grados C y el chocolate precristslizado a 28-30. Espero te sea útil. 😊

[@palued320]

@@NanPetitfour gracias!

[@SweetKitchenSkills]

There can be many reasons. Wrong tempering is the biggest issue. Watch my video on tempering😄

[@monikanemeth4108]

Hi can I use coconut oil instead of cocoa butter? Thank you

[@monikanemeth4108]

@@SweetKitchenSkills Thank you

[@kikitauer]

Would it be possible to temper the cocoa butter using a microwave? I use it very succesfully for chocolate. Also would it be possible to very carefully melt only the necessary amount of coloured cocoa butter in the microwave? Or would the tempering be ruined regardless?

[@SweetKitchenSkills]

Hello. I allways use a microwave😉

[@kikitauer]

@@SweetKitchenSkills Thank you! So my next batch is going to be very colorful 😄

[@laf5399]

Which alcohol to be used for cleaning? And if we dont want to use alcohol then is there any substitute

[@laf5399]

Thanks alot

[@esef1948]

Thank you for a great video. Where do you get our mood, please?

[@esef1948]

@@SweetKitchenSkills Sorry I meant mold.

[@aditigupta3130]

Which brand food color u used

[@SweetKitchenSkills]

Pavonis:)

[@megumichan3571]

What kind of alcohol dp you mean pleasewhen you wipe insode the molds?

[@SweetKitchenSkills]

en.m.wikipedia.org/wiki/Rubbing_alcohol

[@megumichan3571]

@@SweetKitchenSkills oh i thought it would be alcoholic drink? 😅

[@megumichan3571]

@@SweetKitchenSkills thank you

[@hafsabadi5294]

which brand of coco butter so you use? I tried but it didn't work. (I used unrefined organic cocoa butter)

[@SweetKitchenSkills]

Hello my friend. There Can be many reasons why it did not work. Remember to watch all my videos. It takes time to learn. I use Callebaut or Pavoni🫶😉

[@akaul339]

What kind of alcohol to use for cleaning? Any specific?

[@joelhornung4459]

@@akaul339 use grain alcohol from the liquor store, sometimes called "Everclear", the last one I bought was called Crystal Gem.

[@SweetKitchenSkills]

I use pure alcohol. You Can also use vodka or vinegar🫶

[@kelsifrederic9324]

What kind of alcohol do you clean with?

[@SweetKitchenSkills]

Hello. I use pure alcohol for cleaning!

[@patricialee1641]

Thank you so much for making this video - great information on working with cocoa butter! Really appreciate the demo and all the time & effort it took to make this video. One question - how do you get white cocoa butter? The cocoa butter that I have (it's unrefined raw cocoa butter) is more of a vanilla/ off-white color. Do I need to add a white, fat-soluble food dye or maybe use refined cocoa butter?

[@patricialee1641]

@@SweetKitchenSkills thank you so much for this, will be buying some white cocoa butter. Can’t wait, thanks!

[@nadasliman2753]

How are fillings made?

[@SweetKitchenSkills]

Check my video with fillings😃

[@kc-un7by]

how do you remove the shell from the mold like this? I can't!

[@arnedijkstra7715]

Looks great again Markus! Now you learned me the basics, can you maybe share some bonbon filling recipies maybe? 😃

[@NMNmusicworld]

What happens to the butter which is left over? Can it be reused? How?

[@SweetKitchenSkills]

Are you sirious? Please watch my other videos.

[@amiraguerchi8951]

Bravooooo

[@phonoscopios]

I tried but couldn´t combine the color with the cocoa butter, it wouldnñt mix. The color stayed in lumps in the melted cocoa butter. What am I doing wrong?

[@lildragon052976]

Are you using oil based coloring or just food coloring (water based)? Since chocolate and cocoa cocoa butter are oil based, regular food coloring won't work.

[@SweetKitchenSkills]

You need to use fat soluble color. Very important😉

[@cuisinemalikadz549]

👍

[@PoeticNewYork17]

Just to be clear... when u spread the cacao butter afterwards... is it just tempered cocoa butter , nothing else ?

[@SweetKitchenSkills]

Sorry. I haven seen this question. I don´t understand what you mean😅

[@ivannaivanova8542]

My cocoa butter is too runny after tempering and any design I make slips down to the bottom. What should I do?

[@SweetKitchenSkills]

Cool the mold to 17-18C. Havnt you seen all my videos😀? Spray only a thin layer, let crystallize, then more color. Remember the cocoa butter that is in the mold needs to be hard to the touch, and at room temperature before the next layer!

[@FireBreather626]

can I use a microwave?

[@SweetKitchenSkills]

To do what? Melt? Of course:)

[@mariaeljwashi786]

What is the ratio of cocoa butter to the powder color of chocolate?

[@mariaeljwashi786]

@@SweetKitchenSkills thank you very much

[@chefsuneel3073]

And how will come shining in bonbons

[@SweetKitchenSkills]

Please. Watch my other videos.

[@ankiptl]

Thanks sir for sharing such wonderful video with explanation but can we teach us how to make colored cocoa butter at home???? Please.... Sir

[@ankiptl]

@@SweetKitchenSkills FIRST OF ALL THANKS FOR YOUR KIND REPLY BUT I WANT TO LEARN HOW DO YOU MAKE OR MAKING PROCESS OF COLORED COCOA BUTTER SIR....

[@ashishsatkar4915]

Plz tell me color name

[@SweetKitchenSkills]

Pavoni:)

[@ElenaDavudova]

I can’t get a glossy shell, when I did it with a brush it worked, but now I bought an airbrush, a 0.8 nozzle, and the paint remains on the form, I don’t understand what’s wrong

[@SweetKitchenSkills]

That is because your mold and/ or the chocolate is too cold, when making the shell. If the mold is too cold (with the colores inside) when you fill in the chocolate, the chocolate sets to fast and will not Connect with the cocoa butter. Make also sure the the chocolate is very liquid. Ad 10% cocoa butter. I have explained that in other videos. Watch them😉

[@ElenaDavudova]

@@SweetKitchenSkills Thanks a lot! I realized my mistakes

[@emretursun9042]

Hangi çikolatayı kaç derece ısıtılır nasıl temperlenir

[@SweetKitchenSkills]

Hello This video is many years old. Just watch the other videos please. There is a video about tempering and which chocolate to use is up too you. I use very often Callebaut chocolate. Just use High quality chocolate with 35-40% cocoa butter. 💪

[@SweetKitchenSkills]

What language is yours?

[@emretursun9042]

Thank you so much for your response! I’m writing from Turkey. I have watched all your videos, and they are all wonderful. With the information I learned from your videos, I will be trying out chocolate soon. If I can, I will write to you again from here. The information you provided is very valuable. Thank you so much! 🙂

[@suraduneshmand5704]

👍 👍

[@chefsuneel3073]

How to make colours

[@SweetKitchenSkills]

Hello. Buy Pavoni premixed cocoa butter.

[@chefsuneel3073]

Thank you

[@chareden]

Chef, my melted chocolate doesn’t flow like yours. What’s your Secret??

[@SweetKitchenSkills]

Add extra cocoa butter. And watch all my videos. 😎

[@chareden]

Good night Chef, in all of your videos you have this amazing flowing Fountain of chocolate. Is that Chocolate ganache that you use for your bonbon shells??

[@mjjcht2]

thanks for the video ❤️ I have a question. I took a few courses but it feels like they are hiding the secret to getting the maximum shine. I follow all instructions and my pralines shine but not to the maximum. What is the secret?

[@architaanand3136]

@@SweetKitchenSkills Hi Markus. Thanks for such a wonderful video along with the vital tips to make shiny bonbons. I'm new to the art and science of chocolates. By point 6 you mean using a couverture and add more cocoa butter to it?

[@architaanand3136]

@@SweetKitchenSkills Hi thanks for replying. Would a Callebaut work? Other chocolates are way too expensive to work with.

[@architaanand3136]

@@SweetKitchenSkills That's great. Thank you for your wonderful videos.

[@nossakitchen2562]

👍❤️👍

[@vandanakale4269]

Sir wow . Deco. Mob? My question🙋 my mobsir

[@bordeauxflower]

Thank you for your great tips and advice.❤️. What do you do with a leftover coloured cocoa butter? If you use it for future bonbons, do you temper it again? Or just warm it up?

[@SweetKitchenSkills]

You allways need to retemper😀

[@bordeauxflower]

Thank you very much for your reply. It's very kind of you to answer your followers's questions.😊 Wishing you a continuous success.😉

[@SweetKitchenSkills]

@@bordeauxflower of course i answer😀. Thank you. Have a nice day.

[@nedretbasaran6512]

Vauuuuu hokeyyyyy tenküüüü