Tempering Chocolate By Tabling

Thank you to the incredibly talented Jessica Pedemont from Celebration Cooking in Sydney for showing me these skills!
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[@markandrews1219]

Beautiful marble board, where did you purchase it?

[@AuroraClair]

Awesome video, explaining everything you do as it goes :) If you added a temper test at the end, it would have been perfect! My problem is mainly determining if its tempered. Is it normal for the chocolate to take longer than 5 mun to set on a test dip (edge of knife?) If the room is above 24C (dark chocolate)?

[@malazkm]

I love that jacket

[@NotQuiteNigella]

So cool right! It’s from Karmme

[@emmad4tennis695]

Do you work in a temp control room? Or aircon in the Australian summer? So mesmerising watching you scrape the fluid choc.

[@NotQuiteNigella]

Yes in an air conditioned room 😊

[@myvoice5466]

is tht cocoa butter

[@NotQuiteNigella]

It’s white chocolate

[@myvoice5466]

@@NotQuiteNigella White chocolate is made up of cocoa butter i think so dnt know the %..