Tempering Chocolate Table Method Complete

[@mr405chilee8]

Hi, Ive been learning this lovely art for the last year, and as you can imagine ive watched heaps of videos, but i have to say this has been the best, i am now subscribed and will catch up on a your others, thank you for a relaxed video.

[@insidechocolatewithjimothy5313]

Thanks so much Chilee. I Really hope it is useful.

[@mr405chilee8]

@@insidechocolatewithjimothy5313 it has helped a lot, unlike most videos, you're relaxed, explain a lot, and I like the spoons at different stages method, I will use this on my next grind 😁

[@iam1smiley1]

I really like your simple explanations and super demonstrations of different tempering temperatures. There are no video's on specifically milk chocolate temperatures for tempering that I can find. I hope you make more video's soon :)

[@insidechocolatewithjimothy5313]

Thanks so much for that, glad you found some value. In the case of milk dropping the final working temperature by 1 degrees Celsius is the conventional opinion. This is due to the eutectic effect of butter fat (contained in milk chocolate) when mixed with Cocoa butter.

[@gabriciacci9018]

Hello, thank you very much for all these informations! I'm still wandering about the answer of the 2 spoon test! Can we get the answer? Many thanks

[@insidechocolatewithjimothy5313]

What question

[@asma0095]

Very clear👌 Do you mind using this illustration and translating it, of course the source will be mentioned (your original video)

[@insidechocolatewithjimothy5313]

Go for it!

[@asma0095]

@@insidechocolatewithjimothy5313 thank you sir, your permission means alot to me🤩

[@Paul-cb2rb]

Should set shiny

[@insidechocolatewithjimothy5313]

Yes pretty much. You will often get a satin sort of finish, it will set evenly usually outside in. A satin finish will produce gloss when moulded