Temper Chocolate in the Microwave

This is the easiest way to temper chocolate! When I'm in a hurry I use the microwave method!
#shorts #temperchocolate #chocolate #brittneekay

[@BrittneeKay]

A couple more things to note... If you stir stir stir and there are still bits of chocolate left use a stick blender to help! You must start with tempered chocolate for this method to work. Take the plastic bowl seriously, glass can keep warming your chocolate even after you take it out from the microwave. Hope it helps!

[@yasaralbayrak4216]

hi Brittnee, i couldn't really get the idea you saying "You must start with tempered chocolate for this method to work"? You mean for the microwave tempering in general, already tempered (hardened reused) chocoloate should be used please? thanks :)

[@BrittneeKay]

Yes! So either leftover properly tempered chocolate or chocolate straight from a fresh bag directly from the supplier. If you have chocolate that you melted and it went out of temper you cannot use that with this method but you can use the tabling or seeding method to correct untempered chocolate. Hope this helps!@@yasaralbayrak4216

[@yasaralbayrak4216]

@@BrittneeKay thank you very much 🙂

[@BrittneeKay]

You're welcome!! :)@@yasaralbayrak4216

[@lauraguynup4555]

Makes tempering chocolate much easier. Thanks for sharing.

[@BrittneeKay]

My pleasure 😊

[@tcbrockie138]

Thanks for answering so quickly on the other video. This video just answered a question I didn't know I needed to ask. I used glass to temper my chocolate & thats probably why it didnt work. I'm so glad I found your channel but now I need to watch all your videos to see what other questions I'm in need of asking.

[@BrittneeKay]

hehe! That's amazing! Yes, glass can be a little sneaky thing and raise the temp too much! Yes watch all my videos 😉 And feel free to ask me any more questions you have!

[@faezahabbasi5401]

THANKS A LOT!!!I have been trying to make tempered chocolate it took me like four attempts because I don't have a thermometer and I was trying to make it in the microwave I was supposed to put it on top of a cake and don't worry the cake didn't go to waste so, I made a cake today trying and I watched your video and I did exactly what you said it was the perfect crunchiness and tested really good 💯😊

[@BrittneeKay]

Yay that is so good to hear!! Nice job! 😍

[@faezahabbasi5401]

Tysm 😊​@@BrittneeKay

[@lewis.l2]

Thank you, this will help me.

[@BrittneeKay]

So glad!! :)

[@mahdireza5695]

I'm making homemade peanut butter patties/ tagalong cookies (whatever you wanna call those chocolate covered peanut butter shortbread girl scout cookies) today to gift to a relative and this tutorial is PERFECT. Should make the chocolate coating nice and snappy. Thanks a lot ❤❤❤

[@BrittneeKay]

Ohhhh yum! I just bought a box of those yesterday! 😄😄 I bet your relative will love your homemade ones!

[@lauraguynup4555]

When the seeding chocolate starts to take longer to melt. I wait until the last bit melts. I just keep stirring until the cool down temp is reached. It seems to take a little longer to reach the cool down temp. But stirring more at the end and not adding more chocolate seeding helps me get my chocolate in temper. No over creating B5 Beta crystals (thick chocolate or need for immersion blender.)

[@BreonaWilson]

I’m making chocolate bars and have been getting sooooo frustrated by it this helps soooooooo much thank you!!!!

[@BrittneeKay]

Aww so glad to hear! Good luck with the bars! ✨

[@will201084]

Tbh i subbed because your eyes but will def use your faster technique 😆

[@BrittneeKay]

😂😂😂 great to have you!

[@darleenfong7848]

It doesn't help that our microwave is upstairs, but we use the kitchen downstairs. So having to bring the chocolate downstairs affects the tempering.

[@BrittneeKay]

It shouldn’t be too bad! Just run quick but don’t trip!! 😂

[@terryraines9952]

Oh yes it helped a lot thNk you, I'll do old 1st then new, have a happy merry Christmas

[@BrittneeKay]

Great! Thanks, you too!! 🎄

[@terryraines9952]

@@BrittneeKay which chocolate do you recommend to go with a lemon ganache???

[@BrittneeKay]

I think lemon goes well with white chocolate, but that's just my preference : )@@terryraines9952

[@ianw4389]

once tempered how long have you got before choc is to cool to use can you reheat in short bursts to to keep it at a workable temp?

[@BrittneeKay]

It will start setting up around the edges within 10 minutes so yes you’ll want to keep it warm as you go! I recommend warming it gently with a heat gun, if you don’t have a heat gun you can use a hairdryer!

[@SSStofu008]

I read this as tempeh chocolate I was so scared lol

[@BrittneeKay]

haha ick!

[@SSStofu008]

@@BrittneeKay lol

[@braiwiberg3957]

GREAT 😃

[@TheMajeedShow]

do I have to use a specific type of chocolate? Can it be chocolate chips?

[@BrittneeKay]

Yes you do! Only couverture chocolate can be tempered, chocolate chips are not formulated for tempering or for chocolate work. Check this video out to learn all about the different kinds of chocolate! kzbin.info/www/bejne/nWKqaqhtfdKJisUsi=OA87xfbIjKzHPBq7

[@CazFlah]

How about if you’re using a chocolate machine with a temperature knob? Do you melt the chocolate at 45 then turn down to 30 or will it still need to be tempered manually?

[@BrittneeKay]

Yes, you can do it in a chocolate melter just like you mentioned, be sure to add 20% of seeds to cool it and stir it to temper it!

[@beuba5938]

❤

[@terryraines9952]

but when you set that up to test it should be at 89.5 or 90 F right?

[@BrittneeKay]

Yes! When I use the microwave method though I don't bother measuring anything...it all kind of works out. As in the unmelted half of the chocolate acts as seeds and by the time you stir it all smooth it is essentially at working temperature.

[@terryraines9952]

Thank you for your time, I'm guessing your very busy with the holidays, I did the microwave and workd out nicely as I do seed and use a chocolate thermometer take to 115 or so, seed to 90F, can I use old chocolate with new in the microwave, I had old that was already tempered and mix with new, and had a issue with relishing from the mold

[@BrittneeKay]

Yes the microwave method must only be done with new chocolate (or previously properly tempered chocolate) because the seeds are essentially within it, the unmelted half. But to be safe I would only use fresh from the bag because when we temper ourselves we have no way of measuring if things are a little over tempered or under-tempered and the more times we do it over and over the further from perfect it may get. Hope that makes sense! @@terryraines9952

[@terryraines9952]

Watching your video to learn, can you recommend a milk chocolate to use in MOLDING? I have callebaut 823 but come to find out that isn't not,just doesn't melt to a nice smooth fluid like my 811 does, coluld the 823 be old and no good any more, thank you so much,the Best used before date is 2-4-22

[@BrittneeKay]

I just checked mine (I buy it from a local restaurant store and they repackage it - so the label isn't always clear...) and mine is indeed Callebaut 823. I always use that kind to mold and it works great! Looks like on Callebauts website they are both listed as medium fluidity! I guess it could be old. Sometimes if you over temper it can get thick as well. It is hard to troubleshoot with you when I'm not there but you should totally be good to use 823 for molding!

[@mohsenjaffri2001]

Can I do this with semi sweet chocolate chips or any kinds of chocolate chips? And if I freeze it will it be good and not soft

[@BrittneeKay]

Nope! No need to temper chocolate chips, they aren't couverture chocolate and are formulated for baking. Check out this video, it will help you: kzbin.info/www/bejne/nWKqaqhtfdKJisUsi=ghqYTrMugBqSQjwu

[@moonsparkle_the_magnificen3984]

What do you do if the chocolate on the spatula is not fully set after 5-10mins? Like if the chocolate you melted and seeded still isn’t tempered

[@BrittneeKay]

Retemper 🙃 but microwave method is only good with already tempered chocolate. See my videos on the seeding method!

[@vitarz]

When you’re lazy to put a put a bowl on top of a pot with boiling water on a stove.

[@BrittneeKay]

Haha that or you’re in a hurry 😄

[@SawsanMemmi]

Thank you. Why not glass?

[@BrittneeKay]

Glass can retain heat and continue warming up your chocolate and burning it really easily!

[@BrandonSparks27]

Am i not using enough Chocolate or am i adding to many "seeds" because i try tempering chocolate but by the time its at the "cool" its so hard to mix and not runny enough to pour

[@BrittneeKay]

Well it depends if you're doing the microwave method or seeding method. If you are doing microwave you don't add seeds...just melt half and stir, as shown in the video here. If seeding add about 20% seeds to the chocolate, you may use more you may use a little less. Once you hit about 34ºC stop adding seeds and stir until it cools to working temperature! : )

[@BrandonSparks27]

@@BrittneeKay thank you 😭 I was doing everything wrong

[@BrittneeKay]

Aww that's ok! Part of the learning process! You've got this! On my channel search temper and you'll see a couple different videos, look at those and you should see the full process! Leave more comments if you have any questions! : )@@BrandonSparks27

[@user-eq5nh9cj1u]

Will this method work for chocolate chips or fancy chocolate needed?

[@BrittneeKay]

To temper chocolate you have to use couverture! If you want to use cheaper chocolate, you can get compound chocolate and you simply have to melt it carefully in the microwave!

[@user-eq5nh9cj1u]

@@BrittneeKay thank you!

[@TheRavneetB]

What do you do if it doesn't set?

[@BrittneeKay]

Temper it the old fashioned way :)

[@AlwaysLuciano]

Why did my microwave spark when i put hersheys in it?

[@BrittneeKay]

hahaha! I'm not sure! Was there a bit of foil wrapping on it?

[@AlwaysLuciano]

@@BrittneeKay No, but im sure not going to use the same microwave again. 😅

[@BrittneeKay]

@@AlwaysLuciano hahaha yeah! that is crazy!

[@Dema-kj5li]

From Saudi 🇸🇦

[@FireBreather626]

can I do the same thing with cocoa butter?

[@BrittneeKay]

Yes, but beware that this method is not 100% reliable. Be sure to always do a temper test before using it if you temper it this way!

[@FireBreather626]

@@BrittneeKay how I do that with cocoa butter

[@BrittneeKay]

@@FireBreather626 Just the same way, melt it halfway and stir until smooth. Take a small spatula or gloved finger and spread a thin layer on a marble slab or plate. It should set up within a couple of minutes if properly tempered.

[@FireBreather626]

@@BrittneeKay what if don't have a marble table ir plate, will a glass plate work too

[@BrittneeKay]

@@FireBreather626 Yeah, you can use any plate or just your counter top. I suggest you also check out some of my other videos about cocoa butter on my channel where I explain tempering in more depth. Those will help!

[@larisagrekova7811]

The microwave can ruin all the chocolate. In addition, plastic dishes are harmful to health. There are inexpensive tools for melting chocolate, such as a water bath. I was writing a business plan for organizing a small production of “Handmade Chocolate Sweets”.

[@BrittneeKay]

If you’ve seen my other videos you will also see that most of the time I use a chocolate warmer. That doesn’t matter though, many chocolatiers use microwaves to assist in tempering chocolate and cocoa butter. There are a million things in this world that are harmful to our health, chocolate itself is unhealthy to eat! 😄

[@larisagrekova7811]

@@BrittneeKay Chocolate, like coffee, in moderation, is beneficial for the human body. Chocolate is a strong antioxidant and helps preserve youth. Not everything is so pessimistic in our world.

[@larisagrekova7811]

@@BrittneeKay kzbin.info/www/bejne/hHLWkqR7acuEaNUsi=7l-ETXV4snFs3SZY

[@larisagrekova7811]

@@BrittneeKay kzbin.info/www/bejne/imHJkIeYhZ6HppYsi=82XdPAj4nlE6iZzY

[@BrittneeKay]

Well that's exactly what I mean, I'm on the same page as you! A microwave is a tool and it can be great to use in chocolate work, but just like any tool you need to know how to use it and it won't ruin your chocolate. Also, the food colors we use aren't healthy for us, sugar is horrible for us, but it doesn't mean we can't have fun and make pretty things and also enjoy things on occasion. Balance ✨@@larisagrekova7811

[@lanaahmad308]

What is the temp. Of the room which u r working in?

[@BrittneeKay]

I keep mine between 69-71 F 🙂

[@lanaahmad308]

I really appreciate yr quick response ♥️♥️♥️

[@BrittneeKay]

@@lanaahmad308 Of course! :)

[@lanaahmad308]

Hello my friend... I have a trouble with tempering the milk choclate??

[@BrittneeKay]

@@lanaahmad308 Have you watched the videos on my channel about tempering? You can use any of the methods I show with milk chocolate. Just be sure to use the correct tempering curve. This should be written on the packaging on the brand of chocolate you're using. Or a general guideline for milk chocolate is warm to 45-50º C, cool to 27º C, then warm and hold at 30-31º C for working. Hope this helps!

[@user-ud5qi9kk5o]

if my tempered chocolate hardened then I remelted it, will it still be tempered?

[@BrittneeKay]

Nope! Think of melting it as a reset…you’ll have to temper it again!

[@BlazedReefer]

Erm technically i think you can re melt it but cant go past a certain temperature (about 30°c) or it will need re tempering using a different method such as seeding

[@BrittneeKay]

@@BlazedReefer It really isn't practical to melt it to working temperature, because most likely you will go too high and have it go out of temper. Not only that, you can't control the amount of seeds being created. Best practice is to remelt to reset and retemper every time you use chocolate.