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Tempering Chocolate - Episode 5 - Craft Chocolate TV

  Рет қаралды 30,490

CraftChocolateTV

CraftChocolateTV

6 жыл бұрын

Tempering is one of the most challenging steps in the bean to bar process, with seemingly endless factors that go into getting that perfect "snap." Learn how Manoa Chocolate approaches the tempering process.
Music - PsalmTrees - Autumn Turned Winter

Пікірлер: 21
@BarbaraDolleschal
@BarbaraDolleschal 6 жыл бұрын
Awesome stuff Dylan! I really enjoyed watching it! 👍👍
@nangmokham2290
@nangmokham2290 3 жыл бұрын
Hi Dylan thanks for sharing the process of chocolate👍🏻👍🏻
@ethanol_oats7568
@ethanol_oats7568 4 жыл бұрын
I watch some of your videos saying that you get cocoa butter from different sources. To process that, was an Oil press machine used to separate the butter and powder from the nibs? Also, what is the difference of a tempering machine from a colloid mill in processing cacao? Very informative video btw. :)
@renitatellis7772
@renitatellis7772 4 жыл бұрын
All I can say is THANK U 😁 u r gr8 teacher 😘
@RemotePa
@RemotePa 4 жыл бұрын
Hi Dylan,really enjoying these tutorials...I’m living in a cacao growing area of Vietnam...who makes and designs your moulds, is it an expensive process....thank you...
@yaapokuahadomako6303
@yaapokuahadomako6303 3 жыл бұрын
Can I get a video of how tempering was done during your initial stage in the chocolate making industry ? Or if it’s been posted can I get a link to it ? Thanks
@everestacademy3600
@everestacademy3600 4 жыл бұрын
I enjoyed and learned a lot😊
@marvinmendoza6263
@marvinmendoza6263 4 жыл бұрын
Buenas noches, necesito tu consejo, despues de colocar el chocolate en el molde, a que temperatura debo enfriarlo?
@b.f.m.1906
@b.f.m.1906 4 жыл бұрын
He actually seemed to throw the molds insisde the fridge for about 20m once filled with the mix. That should answer your question. Greetings
@marvinmendoza6263
@marvinmendoza6263 4 жыл бұрын
@@b.f.m.1906 Gracias
@Malanaad_Naturals
@Malanaad_Naturals 4 жыл бұрын
Good information.
@srinivasraoamiti8071
@srinivasraoamiti8071 2 жыл бұрын
Sir, my chocolate release oil, when its come room temperature. Want would i do.
@kouassipaulcamillendri9713
@kouassipaulcamillendri9713 5 жыл бұрын
Nice job Dylan. Do you do accept trainee in your factory ?
@diyoutdoors6675
@diyoutdoors6675 5 жыл бұрын
Where can i find a Tempering machine like that?
@CraftChocolateTV
@CraftChocolateTV 5 жыл бұрын
The larger 25 kg Diva you can find at probake.com/ and the 4 kg Aura can be found at www.boscolo.it/en/
@minameher5719
@minameher5719 5 жыл бұрын
very nice
@amoghars
@amoghars 6 ай бұрын
I understood nothing because of fking Imaginary Fahrenheit BS. 😢 I love the guy and his dedication. Just angry with imperial system.
@manlymcstud8588
@manlymcstud8588 3 жыл бұрын
as evidenced by your intro, when you own a company i think it's important to visit the children working for slaves wages in dangerous conditions so that you can profit by making luxury products for your customers. it shows you care. just kidding, i've been watching 'the onion' too much lately. truth is without these jobs there would be no middle class where they live.
@manlymcstud8588
@manlymcstud8588 3 жыл бұрын
btw, i did like your explanation of tempering.
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