HOW TO TEMPER CHOCOLATE: the COMPLETE guide to TABLE TEMPERING

[@Andy-in8ej]

Probably the best tempering video on the tube today.

[@devilsfoodkitchen]

Wow, thanks Andy! I really appreciate you checking it out

[@Andy-in8ej]

@@devilsfoodkitchen Credit where it's due.

[@pretzelsbuns5990]

after years of tempering by seeding, i watched your video and finally tried to table temper. and it came out great! thank you so much for the great video.

[@devilsfoodkitchen]

Great name haha! I'm really glad you decided to try table tempering and that it came out! That's awesome to hear.

[@djmccathran]

Thank you so much for this video! I’m an avid home baker and am wanting to make my own chocolate candies. This will help me immensely!!

[@devilsfoodkitchen]

I'm so glad you like the video! By all means, feel free to ask any questions you may have about the process...and I'll have a video on chocolate candies before too long!

[@sandrasimeon7241]

Fantastic tutorial well explained I love the way he explained the science of chocolate really enjoyed it

[@marissanazri7840]

oh my god thank you so much buddy for the infos !!! it really helps me with my assignment ! THANKYOUU! BEST CHOCOLATE CLASS EVER YEEPPPP

[@nicolelehman8685]

Love this guy he is so smart

[@lisaparker955]

Singing your praises this morning, Chef, as I pack up chocolate dipped shortbread cookies for a client. Watched the video late last night for a refresher and was able to temper on the first try. Remembering why I liked chocolate week so much. Thanks!

[@nicolelehman8685]

I couldn’t find the chocolate he used but it still turns out amazing.

[@minojosa]

Thanks again for your vídeos! Man, you sure know how to teach 👏👏👏.

[@devilsfoodkitchen]

Thank you! Thanks for watching!

[@CheesecakesNerd]

This channel is gold. Pure information orgasm! Thank you so much! I'm still struggling with tempering chocolate. Your guide will help me a lot!

[@devilsfoodkitchen]

Thanks so much! What has been your big challenge with tempering? Always happy to help if I can

[@CheesecakesNerd]

@@devilsfoodkitchen My chocolate tempering adventure has been a hit and miss. Sometimes I get the chocolate tempered but most often not. The last time I did it, I followed the temperature guide strictly, but the chocolate ended up still being runny which is definitely an indication that it's not tempered. Then I tried to use another tabling method guide that says, if the chocolate is tempered, when you lift up and drizzle the chocolate, it should sit on top of each other without spreading out too much. Kinda like sabayon. This guide hasn't been successful either. The other problem I have is even when I get it tempered, the chocolate doesn't have the same shine as yours or any other perfectly tempered chocolate. It has bubbles, or it just looks dull, not attractive. Thanks a lot!

[@devilsfoodkitchen]

@@CheesecakesNerd Ok, let's start with the chocolate. What brand are you using and what percentage? When you say you tried one method and the chocolate came out runny, do you mean that it never set, even after several minutes in a cool environment? It sounds like you already figured this out, but any guide that tells you to rely on the way the chocolate drizzles likely won't give you good results haha. It's just not a reliable method for discerning temper.

[@CheesecakesNerd]

@@devilsfoodkitchen I use Callebaut 54.5% Dark Chocolate and most often Plaistowe 70% Chocolate since Callebaut isn't easily available. EDIT: Sorry I didn't see the other questions. =D Yes, when it came out runny, the chocolate just never set. It just stayed liquid and wet-to-touch even after I left it out for 10-15 minutes. I tried to put in the fridge but it was still not set. It was one of the most frustrating things ever. Haha. I can say I'm only half there, I don't quite get how to do it consistently and how to perfect it. Maybe I just need more practice. =D

[@devilsfoodkitchen]

@@CheesecakesNerd Ok, well the callebaut 54 certainly works for tempering, and although I'm not familiar with the Plaistowe 70% it seems to be a good couverture (although that doesn't necessarily mean it's good for tempering, since it really depends on the quantity of cocoa butter formulated in the chocolate). Ok, so next step is defining the properties of the chocolate when it isn't working. If you have any photos of the poorly tempered chocolate, shoot them to me at [e-mail] and I can better understand what might be happening.

[@kaboonsxu9978]

soooooo .......what can I say, thank you so much..it's the most wonderful class I had ever found.. Pls tell us more about the technic and skills of decorating the chocolate accessories....

[@devilsfoodkitchen]

Thank you! I'm so glad you like the video! Don't worry, I'll be making lots of videos on chocolate techniques :)

[@JMS-2111]

Interesting. Coco butter crystallisation sounds a lot like steel crystallisation. I guess that's why both are tempered.

[@HelloDima25]

Sir my working kitchen surface is made of granite and inside stainless steel is it okay to work with it and love your videos thank you so much im a chocoholic plus is it supposed to be like at the end of the video or what?

[@devilsfoodkitchen]

As long as your work surface is smooth, you can work chocolate on it. If the granite is tiled with grout in between you'll have big issues. A stainless steel surface alone will rub steel off into the chocolate so not ideal but possible. That's why granite, stone, or other non-metal smooth surface is best to use.

[@ashton1mills]

Hi. Thanks for the video. We live in a tropical climate. What is your room or working temperature? Thanks

[@devilsfoodkitchen]

Hi there. You're welcome! Tropical environments can definitely be tricky for temp. and humidity. I would recommend a high-quality dehumidifier if you don't have one already. For air temp, ideal working environment for me is 70-75F/21-23.8C. The best temp for you will be personal preference and the nature of the product you're making.

[@ashton1mills]

@@devilsfoodkitchen Much thanks. We will make the adjustments.

[@urbanvegsa1928]

Hi there. Question: on the video that you did on your kitchen tour, you had a great paper roll dispenser. Can you share the direct link for it? I’d like to get it for my chocolate room. Thank you.

[@thomasninan2677]

Your videos helps a lot 🥰

[@ZestyOranges1]

Awesome video, will you maube show us in the future how to make chocolate bon bons? Like the yellow ones you showed us in the video?

[@esef1948]

Hi chef, how are you? Love the marble slab.

[@devilsfoodkitchen]

Hey! I'm doing great, thanks. Thanks, I got really lucky getting that slab!

[@amalkebdani1193]

Thank you so much. Can you help in our country we hâve only chips cocoabutter is the utilisation is the same as powder cocoa butter

[@devilsfoodkitchen]

Yes, you will use them the same, although the cocoa butter chips don't melt as quickly and easily as powder, so you may want to melt the chips first before adding to the chocolate.

[@amalkebdani1193]

@@devilsfoodkitchen is there any spécial degree for the cocoa butter chips before melting chocolate, is there anyway u can mâke us a vidéo with cocoa butter chips and colored chocolate temper please. Ur vidéos helped me aloootttt

[@amalkebdani1193]

@@devilsfoodkitchen so sorry one last question, for the powder i use 1% from the chocolate amount, how much shouldi use for chips?

[@devilsfoodkitchen]

@@amalkebdani1193 The quantity in weight won't change whether you use chips or powder. So if you add 1% cocoa butter to 1000g of chocolate, that will be 10g in powder or 10g in chips.

[@amalkebdani1193]

@@devilsfoodkitchen thank you sooooo much sir, u are the besttttttt, still waiting for ur vidéo in colorés chocolated

[@francihencke5979]

Is there a piece of equipment you recommend to hold the tempered chocolate while you work?

[@devilsfoodkitchen]

Well, if you were going to be doing a lot of tempering, say for small-scale professional production, then I would get a chocolate melter. Otherwise, I just keep the chocolate in my mixing bowl, sitting on a tea towel (to insulate it), and occasionally warm the sides of the bowl with a hair dryer (followed by thorough stirring and a test to make sure the chocolate is still in temper).

[@Dapper559]

What chocolate did you use?

[@dudicohen3624]

At the end of the process, cool the perlich in the freezer or not? who showed up