Tempering Chocolate in the Microwave with Kirsten Tibballs | Chocolate Book

www.savourschool.com.au/books/...
Learn how to easily temper chocolate in the microwave to use for your products at home including chocolate moulds, cakes and more.
Kirsten Tibballs' book 'Chocolate' available now.
Carefree Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/b...

[@zoelikely272]

Does the type of bowl you use effect the tempering? Also I love this video. So simple and straightforward. I’ve searched the internet and everything I saw was complicated and needed so much technical equipment

[@KirstenTibballs]

Hi Zoe, Microwave proof plastic bowl is best, it doesn’t matter what type. Glass gets too hot. Thanks for the feedback, I am glad you found the video helpful 😊

[@zoidarkel8928]

ok. the fact that tempered chocolate wont get shiny on non-smooth surfaces is an absolute game-changer for me! THANK YOU!

[@newsjunkie7892]

Just discovered your channel. Thank you for the easy to understand information on how chocolate behaves and what happens when using the different drying mediums. Kirsten, your videos leave the others in the shade. Thank you

[@exodous1]

I'm a bit late to the party but have recently discovered I like chocolate work and your Vids are awesome I like the how but especially the why you explain, absolutely fantastic. Thank you.

[@mummydadhaba9387]

You are such an amazing teacher . You simplify things. Thankyou.

[@KirstenTibballs]

Thank you very much 😌

[@leonardoca6369]

Kristen thank you so much for sharing your videos.... I have learned so much thanks to your generosity of sharing your videos... God bless you !!!!

[@KirstenTibballs]

You are so welcome!

[@shirleymalar2773]

What a wonderfully simple explanation! Thank you so much for this great video!!!

[@KirstenTibballs]

Thank you Shirley!

[@millymay0025]

This is the best video on this technique, thank you!

[@KirstenTibballs]

Glad it was helpful!

[@acb_gamez]

Worked like a charm! It worked so well that I was able to make a chocolate bar out of my extras!

[@KirstenTibballs]

Yay!

[@corneliafick1736]

Thank you, Kirsten. This was most useful, as always. 😊

[@KirstenTibballs]

Thank you so much for your comments Cornelia. If you are an online class subscriber please make sure you join the facebook group!

[@j3r3miasmg]

Welldone, Justin!

[@hobbswells8985]

You are the best teacher!

[@Anayahkhan1377]

OMG why didn’t I saw this video before. This is the most easiest method of tempering

[@huckle217]

a) When the chocolate gets hard, can you re-temper it? b) if we put the chocolate in a piping bag, does it stay warm and liquid longer? Thank you for this, your explanation was much simpler than so many others!

[@carolanncrafting]

Excellent tutorial Thankyou.

[@KirstenTibballs]

Thank you for lovely comment

[@sz7646]

thank you sooo much for this! so straight forward, in detail, and easy to follow... I just tried it yesterday and it worked perfect for my dark chocolate covered almonds :)))

[@KirstenTibballs]

My pleasure! So happy it was easy for you!

[@dudicohen3624]

I absolutely love and research

[@cindynelson7313]

I’m heating cocoa butter and adding cocoa and maple syrup to sweeten. Could you please explain when I add these ingredients/ Thanks so much! For sharing. Blessings ❤️

[@hazelbarkpatisserie6577]

beautiful video

[@KirstenTibballs]

Thank you 😊

[@steffisradcore]

If I'm doing several polycarbonate molds and the chocolate drops temperature in between each one should I reheat with a short burst to keep it at 31 degrees everytime I use it?

[@joelyip4292]

Hi I would like to ask how long should I wait for the chocolate to set on the baking paper if the room temperature is above 25C. Can I put it in the microwave instead?

[@ketochocolatier]

you definitely can temper milk and dark together, just temper it as if it were all milk chocolate (tempered to 86-87F)

[@KirstenTibballs]

correct

[@user-rq5fz3fj6d]

Love your shiny smile💕

[@KirstenTibballs]

Thank you :)

[@annettem1730]

Thank you kisten

[@KirstenTibballs]

My pleasure.

[@kristofgoder4912]

First I just wanna tell you, you are amazing :) I'm trying to master the tempering, I there any difference between this microwave technique or if I would melt it on a double boiler and then cool it down on a marble work top?

[@KirstenTibballs]

I would recommend any technique were you are able to get half liquid, half solid and mix to get temper. The microwave or heat gun is my preferred method :)

[@shabanasyed3458]

When we temper the chocolate ,do we need without AC or with AC to check whether it is set on baking paper.

[@kristinejewelcaisip3541]

So straightforward and simple! ✨ Wanted to try making chocolate decorations. Is any kind/brand of chocolate bar is okay? Can I use stainless mixing bowl? 🤔

[@KirstenTibballs]

Yes of course! I always try and use the best chocolate I can, and Callebaut is personally what I use and sell from my Savour retail shop online. :)

[@MissLove26]

Thanks!

[@KirstenTibballs]

😊😊

[@chrisilever8586]

Hi ya u say leave to set for 5 mins etc but then the bowl chocolate will start setting too ? If u heat with hairdryer won't it then take out of tempur

[@albay5348]

is there a way to temper cocoa butter and cocoa powder combination?

[@kalstkim1254]

still have my microwave from 30 years ago, i think my chocolate did good for bombs, i did 20 sec for 1 cup a few times. funny how you can just be good at stuff the first time around. funny how there is so much info.

[@patriciajorgensen4728]

Does EZ Thin ruin the texture of the tempered chocolate? I use it for dipping cookies.

[@idw85]

Did you just check the for the chocolate to go dull or does it go dull and snaps. My white chocolate looked dull but I touched it after 5min and it wasn’t solid. I couldn’t break it into pieces so that means it’s not tempered right?

[@reenie38]

what would be the smallest amount of chocolate you could use for a successful temper. The hairdryer tip is amazing first time i have had success, also can you combine dark and milk and get a successful temper.

[@emmad4tennis695]

Noreen Abel Same question here. What is the best method to temper same amount 70-100g?

[@KirstenTibballs]

The smallest amount wouldd be how comfortable you are and how skilled. I would always do at least 100g

[@Anastasiia_chocolatier]

My mind is blown away 🤯Here I am for the past 3 weeks every night till 4 am (I practice at night because my kid finally is asleep) I just hustle:heating it up to 45°,then lowering to 27° and bringing back to 29° and using my temperature gun and candy thermometer and those little things just don’t come out from the polycarbonate form.What am I doing?🤨🧐

[@amanda67]

What if temperature is higher then that what do u do

[@jentallon19]

What kinda chocolate are u using? Like the brand?

[@exodous1]

Can you just melt half and seed the rest instead?

[@tarikajain3386]

What if it doesn't set? What should I do with the chocolate then?

[@creatingart2024]

When you say store it sealed, do you mean for example an airtight container? Also, when it hardens, to use again to I have to retemper or simply just melt it?

[@johnkerr7926]

It would be an airtight container and once tempered you can just melt it again provided you don’t take it above 36 degrees which would take it out of temper.

[@smsevents8233]

My centre filling chocolates break and crack... What am I supposed to do

[@carmelangerosa9788]

Hi Kirsten, thanks so much for your explanation.. I would like to know once the chocolate has been tempered how long is it tempered for and how do you re temper the same chocolate if you are working with large amounts of chocolate... I struggle at tempering this is like a science project wasn't good at science. Lol. Btw hope you are staying safe xx

[@KirstenTibballs]

Hi Carmel, I alway retemper the chocolate after it sets. Have you watched my tempering online class? Or you might like my online class tutorials www.savourschool.com.au/online-classes/ 😊

[@carmelangerosa9788]

@@KirstenTibballs thanks Kirsten for getting back to me, yes I have watched the class but still struggle not sure why..I guess I will have to keep practicing.

[@rowlenekramer1277]

Do you know why my milk chocolate got a white film on it?

[@christos1827]

I think you are just amazing I wish I could be one of your students 🙂👍

[@KirstenTibballs]

Maybe one day, or have a look at Online Classes 😊

[@christos1827]

@@KirstenTibballs thank you for your reply 😀 I will check for the online classes

[@jaeeighthalf6741]

Does Callebaut sell that bowl?

[@kellyroberts9665]

I’ve tried tempering what feels like a thousand times and I can’t get it to work, leaving me in a crying angry mess every time. I use W2 white callets and have followed instructions and temperatures but it’s not working!!!! Help!!!

[@dudicohen3624]

Until today I measured with a thermometer?

[@bottippnorway3671]

Hello! Thank you for this video! I feel like my result was pretty similar to yours. But my didnt have a snap when i break it. Is that because i use an pretty cheap chocolate? Or have i failed the tempering? Hoping for an answer 😊

[@bottippnorway3671]

(Or maybe because its really thin on the baking paper?)

[@nikhilbhalla676]

Hi Kirsten...First of all, GREAT VIDEO. You are clearly born to be the Queen of Chocolate. I do have a question to ask. When I melt Callebaut 811 in the microwave without making the chocolate too hot, I'm able to melt the chocolate but it's not setting at room temperature the way it should! So to make this thing more promising, should I melt it at a temperature when the bowl starts to feel warm and then add few callets to it? P.S. I don't have a thermometer and I'm in India and the temperature here nowadays is 12 degrees Celsius.

[@RK-yo9vs]

whats the difference between tempering and melting?

[@KirstenTibballs]

tempering is controlling the temperature of the chocolate to avoid fat bloom (best for products on their own, individual chocolates, garnishes etc), and melting is just turning the chocolate into a liquid form without any parameters. (best when incorporating it in an ingredient, mixing chocolate with cream for example).

[@shabbiralisyed4310]

I want to know at what temperature dark,milk and white chocolate should be melted.

[@KirstenTibballs]

Hi Shabana I answer all your tempering questions at Savour Online Classes www.savourschool.com.au/online-classes/

[@marinasoto5015]

What temperature is considered tempered? Does it change depending on the chocolate?

[@KirstenTibballs]

It does change for each chocolate. Have you watched my tempering video, it gives you all that information 😊

[@khushboovishwakarma5465]

I understand that tempering is required for pure chocolate coz it contains cocoa butter where as in compound chocolate vegetable oil is present therefore no need to temper, But my concern with the tempering is that why do we do do tempering what is the machanism that for cocoa butter is done and for vegetable it is not...may you please help me understand this concept... Many thanks ❤️

[@houseofschenck6230]

Check out the chocolate tempering video by How To Cook That.

[@sweller7503]

What kind of material is the bowl made of?

[@KirstenTibballs]

A good grade plastic, we sell them at Savour 😊

[@aishwaryabaskaran8395]

If using compound chocolate can I melt it and use it for decoration directly?

[@physio-harmansharma5425]

Yes

[@shabbiralisyed4310]

Hi tempering for chocolate is for 30 sec but what if chocolate slab is there how to temper in microwave.

[@KirstenTibballs]

You will have to cut it into small pieces first 😊

[@deepakistwal38]

Hello chef , I have one question? Whenever I try to make chocolate baloon , the baloon stick to chocolate or the baloon break with putting chocolate on it ., Can you please tell me how can I do that without breaking the baloon and prevent to sticking them ...

[@sarojsharma8476]

Hey dear your melted chocolate might be still warm than it needs to be temper it properly bring it to the right temperature and dip the balloon in the chocolate

[@sarojsharma8476]

Also try to use real chocolate instead of compound

[@KirstenTibballs]

I have a tips and tricks video you can watch where I use balloons on my youtube channel. Check it out :)

[@KirstenTibballs]

Great advice :)

[@deepakistwal38]

@@sarojsharma8476 real chocolate brand available in india

[@renusethi7999]

Can I use white chocolate for icing use?

[@KirstenTibballs]

Yes! of course

[@shabbiralisyed4310]

I have bought chocolate slab that we get in India which has vegetable fats ,how to temper ..? in the microwave...very confusing.We dont have like which you are using.

[@KirstenTibballs]

You don’t have to temper chocolate with vegetable fats 😊

[@govindagovindaji4662]

2:58 Did she really say, you can gently use your hair-dryer just to melt them out? I've used my hair dryer for many odd jobs - but this was hilarious just picturing it.

[@leannecolephotography]

does it have to be a plastic bowl, I don't have one.

[@KirstenTibballs]

Plastic is best as it doesn't retain heat like ceramic will.

[@chandnipunjani]

I tried this 3 times..but I used just a fistful of chocolate shells. But it just wouldn't set on room temperature! What do I do?

[@KirstenTibballs]

It sounds like it wasn’t tempered or you room temperature is too hot

[@ro1807]

What is the best room temperature to temper the chocolates ?

[@loriwatson5898]

@@KirstenTibballs Kirsten, so if the room temp is too hot in Queensland , does that mean it is still tempered and it will set eventually. Or not?

[@chrisilever8586]

Kristen how much do u weigh out

[@KirstenTibballs]

As much as you need.

[@craftycool]

If you dont want half to melt, why not leave half out of the microwave?

[@KirstenTibballs]

Because even though the chocolate is not melted it is softened.

[@mabelgiambroni8771]

Quiero que se a en castellano

[@KirstenTibballs]

I appreciate the feedback and I'm sorry we don't have any Spanish translations for you. I will try to keep this in mind for future content

[@shabbiralisyed4310]

What if chocolate has vegetable fats then how to temper

[@KirstenTibballs]

You don’t have temper chocolate with vegetable fat

[@shabbiralisyed4310]

Then how to melt and at what temperature

[@t.tthegreat6319]

@@shabbiralisyed4310 your just melt it as showed on the video and its ready to use.

[@raziajabbar3145]

Hey, after tenpering and testing the chocolate how quick after can use in the chocolate moulds?

[@KirstenTibballs]

Razia Jabbar do a test by dipping a piece of baking paper in the chocolate, leave at room temperature and if it sets within 5 minutes for dark, 7 minutes for milk and 10 minutes for white. You can then use it, if it doesn’t set it needs more chocolate added as it must be too hot.

[@raziajabbar3145]

@@KirstenTibballs thank you veryyyyyyyyyy much

[@raziajabbar3145]

But still I would like to ask you after testing can I pore into chocolate moldes.

[@jennycull1061]

23C? Cries in South Indian

[@KirstenTibballs]

I know, it's not always easy in hotter climates.

[@cathrindo7485]

Dear Kristen I saw you during Australia Master Chef. You are amazing 👍 I love your bunny macarons 💖 Can you sharing with me how to make chocolate ganache for macaron filling from Callebaut dark chocolate 811 ? What do I need and what is the ratio from all ingredients to make a beautiful ganache. Very appreciate your sharing Hope to hear from you soon Cathrin

[@KirstenTibballs]

Thank you very much 🤭👩‍🍳

[@cathrindo7485]

Hi Kristen I like to make macaron chocolate ganache. Can you help me with a ratio chocolate callebaut 811 and cream to make a good ganache for macarons ? My daughter loves chocate macaron a lot I bought chocolate callebaut but don’t know what ratio to do the nice ganache Thanks for your help Cathrin