I did the same test at home and WOW. I was blown away to see the difference between 34, 32, 31, 30, 29,!!!! It made me understand better how important the waiting is..thank you!
@insidechocolatewithjimothy53132 жыл бұрын
Great to hear, thanks for letting us know
@GloriousChad3 жыл бұрын
Thanks for putting the differences in what the outcomes can be, didnt know that the minor difference in temperature and time can have such an impact on the chocolate.
@insidechocolatewithjimothy53133 жыл бұрын
I am really glad found that helpful, Thanks so much for watching. All the best in your endeavours
@TheMonkdad Жыл бұрын
I knew it was about precision but I never knew it needed to be that precise.
@insidechocolatewithjimothy5313 Жыл бұрын
That's true. It still surprises me from time to time.
@user-ol3kl2cl9g Жыл бұрын
I've watch video after video... played a 100 times and can't get the bloom out. Thankyou for showing me the tiny mere difference tempeture makes. Wow, going to give the spoon test 😊
@insidechocolatewithjimothy5313 Жыл бұрын
Let me know how you go
@amarjeetgill9189 Жыл бұрын
Thanks chef 👨🍳
@naturallyyounaturallyme13246 ай бұрын
You just made that fun 😊 Thank you!
@safrahanan15713 жыл бұрын
i love details lessons :) ty
@TheWaveSonАй бұрын
Thank you sir
@insidechocolatewithjimothy5313Ай бұрын
My pleasure.
@ahthisisgood3 жыл бұрын
Thank you. If I may ask, with the seeding method, the temp gets to (about) 40° to melt the buttons, then seeded to lower the temp to the working temp of (about) 31°. I thought the temp needed to be lowered via the seed to (about) 27° then raised again to (about) 31° in order to finish the temper and begin working with it. Am I misunderstanding something? I'm practicing tempering to use with molds. Thank you again.
@insidechocolatewithjimothy53133 жыл бұрын
Good question. With seeding your are already adding some chocolate which contains seeded ( or V ) crystals, So the temper is coming from the solid tempered chocolate that you add last. If using the tabling method ( which i have a video on ) then you are not adding any seed but creating it yourself which is where the 27 degrees comes in. If you tried the injection/seeding approach and added untempered set chocolate then it would of course cool the chocolate as necessary but wouldn't provide the structure we are after. I hope this helps .Any questions sing out.
@ahthisisgood3 жыл бұрын
@@insidechocolatewithjimothy5313 Thank you for taking the time. So just to make sure I understand, for the seeding method (with 2/3rd melted in microwave), the remaining 1/3rd can bring the temp down to a working temp (about) 31°, without the dip to (about) 27°, correct?... Because the Type V crystals needed to bring it back into temper come from the remaining 1/3rd. (I'm using Callebaut dark) I know another viewer had the same question, right after me. Hope this helps @Sahil too. Btw, I asked the same question on 4 different channels. You're the only one to reply. Impressive.
@insidechocolatewithjimothy53133 жыл бұрын
@@ahthisisgood I love the fact that you watch. Replying is a pleasure. 1/3rd is a hell of a lot. In my video I use 10 percent , commercial machines with active cooling use 5 percent. Having said that 1/3rd will work fine but you will end up with lumps( unmelted chocolate) If I used that amount I would use a couple of large chunks (not buttons) and remove when at temper, or put the chocolate through a strainer at temper stage. If you have heaps of lumps through using to many buttons. Sometimes The best way at this stage in your development is to forget about making for a session and just repeatedly temper chocolate and rinse and repeat as they say. Would love to hear how you go.
@ahthisisgood3 жыл бұрын
@@insidechocolatewithjimothy5313 Yep. : ) Less thinking and more practicing. Much appreciated. I'll drop a note when I've progressed some more.
@Bette222222 жыл бұрын
@@ahthisisgood I am working with chocolate for many years, making pralines and chocolate decor. later in life I went to culinary school, and the 1/3-2/3 is also what they teach at school. 1/3 is a ridiculously high amount for seeding. but then the teacher used a hand blender to get rid of the remaining lumps. I was shocked at how silly it was. PS. I still do it my old way, that works much better, with 10%-15% seed.
@chashubokchoy89992 жыл бұрын
how do we get the chocolate shiny?
@maphuthimakakaba1502 Жыл бұрын
Beautiful.. And easy to comprehend. How do I keep my chocolate tempered.. Or is one tempering enough and then I'm good to use the chocolates until I'm done for the day..
@insidechocolatewithjimothy5313 Жыл бұрын
Hi Maphuthi. it is interesting you ask as that is the most difficult thing. You will more than likely be tempering several times a day. ( you will get good at it) I frequently a blow dryer around the edges of bowls etc just to keep everything fluid while at the same time not applying too much heat so as to break the temper. If you are working in a chocolate bainmarie you will have a bit more latitude and you may get by with less frequent tempering.
@brookebyerly55183 жыл бұрын
i trust this man
@insidechocolatewithjimothy53133 жыл бұрын
How nice is that! Thanks for watching Brooke.
@sarahariffin79583 жыл бұрын
how do you maintain the melted tempered chocolate without any equipment and in a very humid weather..
@insidechocolatewithjimothy53133 жыл бұрын
Without equipment That is a tough one. If you check out the improv friday playlist on the the channel you will see me working with a blow dryer while i dip jumbo sized truffles. just flashing the bowl with heat periodically and re melted excess chocolate drips back into my working bowl. despite having equipment you will often see me working with domestic grade gear to mimic a common setup. This is one way to go. But when working this way have everything else ready to go so that you can be as fast as possible, and work with more tempered chocolate than what is required for the job. As far as humidity I would be working with an air conditioner or de humidifier as this is a killer. You definitely want to be working around 20 degrees Celsius. This buy the way , is a great question as it addresses what i think think is one the hardest things in working with chocolate. i.e. keeping it workable for the duration of the job without overheating it to maintain fluidity. I hope this helps , and when I start making more videos I will continue to do a lot of them without using specialized equipment to show that it can be done. Thanks again Sarah
@amandaviau68722 жыл бұрын
What thermometer would you recommend for best use at home. I have just purchased a digital therm that is inside of a spatula. Which I’m hoping will make the tempering process much easier to attain. I’m starting a small candy business from home and would love any videos you think would be helpful on chocolate tempering, poured fondant candies, ganache centers etc. Also do you prefer or find it necessary to purchase an electric induction cooktop vs over the stove when tempering chocolate? And would you recommend purchasing a double boiler for at home use or just using a glass or stainless steel bowl over a pot. Your tempering video is so helpful! I’m going to try this spoon test!
@BeenaSimonJoy-ix8df10 ай бұрын
I have also chocolate business at home. This video is helpful to me
@ahthisisgood3 жыл бұрын
My family loves my mistakes... but not getting tempering right is frustrating. Thank you for the tip on waiting for the temp to drop a bit. My target has ALWAYS been 32°.... Time to open my mind a bit.
@insidechocolatewithjimothy53133 жыл бұрын
I know the feeling well, life of a chocolatier for sure. The important thing is temperature range but but just as importantly running a test before every single cycle
@joynarongii3 жыл бұрын
This is lovely
@SweetestBanana3 жыл бұрын
Very well presented. Thanks for this
@insidechocolatewithjimothy53133 жыл бұрын
Thanks so much.
@amandaviau68722 жыл бұрын
Do you have recommendations for a chocolate warmer machine that will keep the chocolate at temper?
@Zyks103 жыл бұрын
Perfection!
@btlmail1969 Жыл бұрын
Whether you dip your spoons at different temperatures or not, the choclaote is eventually going to cool to room temperature. So, what is the point in performing a test if it does not affect the outcome?
@lisaanderson1353 жыл бұрын
It is so great to have the visual along with the temp! Thank you! I have watched so many tempering videos that it would make most people’s heads spin! The last result at 30.4 has a shine that is beautiful! Am I seeing the last example correctly? It seems that everyone that is showing you how to temper ends up with chocolate that is set on their palette knives or spoons but is dull.
@insidechocolatewithjimothy53133 жыл бұрын
Thanks Lisa. Yes you are , although in my experience there will always be a small variance in the amount of shine that is achieved in your tempered chocolate. Also the result you get( from the same temper batch ) will always be superior when molded vs enrobed(dipped) as the chocolate will reflect the surface it contracts against, So look for a range of shine and pay particular attention to how quickly the chocolate sets at room temperature as outlined in the video. Thanks so much for watching.
@kimdang54642 жыл бұрын
Thanks
@aminaabaatar40153 жыл бұрын
How to cool chocolate after the tempering (temperature and time etc)
@insidechocolatewithjimothy53133 жыл бұрын
Cooling individual completed chocolates?
@anabelalifestyle18203 жыл бұрын
A great videao as always ♥️♥️♥️ good luck
@insidechocolatewithjimothy53133 жыл бұрын
Thanks so much Nina, glad you enjoyed it.
@Zyks103 жыл бұрын
I love your videos to bits. One question about temperature though. Why do some people said that we should bring it down and then slightly heat up again? What if we just bring it down to desired temperature at which the chocolate sets 🤔 as depicted in this video 😇
@insidechocolatewithjimothy53133 жыл бұрын
Hi Sahil . The first bit is copied from the previous related question . Good question. With seeding your are already adding some chocolate which contains seeded ( or V ) crystals, So the temper is coming from the solid tempered chocolate that you add last. If using the tabling method ( which i have a video on ) then you are not adding any seed but creating it yourself which is where the 27 degrees comes in. If you tried the injection/seeding approach and added untempered set chocolate then it would of course cool the chocolate as necessary but wouldn't provide the structure we are after. I hope this helps . So to recap that process mentioned is the tabling method, so both approaches can yield the same result in seeding you are i guess letting it temper itself but in tabling you are actively seeding it. Thanks for the good question.
@ahthisisgood3 жыл бұрын
@Sahil, we had the same question as the same time. If it helps, I just asked a follow question in my earlier post. Hope it helps. Cheers
@Zyks103 жыл бұрын
@@insidechocolatewithjimothy5313 Can't express in words how much I appreciate your response. I've been trying different ways since the pandemic happened and it seems that now is when I've found the right master to follow :) Thank you so much for your clear and crisp responses. I made a batch with my little conching machine and will now try the tempering process as shown here.. Thank you so much! I'll buy some tempered chocolate to seed as tabling seems quite messy 😂
@Zyks103 жыл бұрын
@@ahthisisgood Thank you so much! I read through :)
@baochau48773 жыл бұрын
After mixing all the ingredients and hardening by refrigerator, do I need to temper it immediately?
@insidechocolatewithjimothy53133 жыл бұрын
Don't put it in the fridge unless it is a molded chocolate. It is best to work with it as soon as you've tempered at as it will quickly set. And yes you can reheat it but you've got to be careful not to go too far.. So have everything FIFA dipping on bowling so that there's no delay
@dudicohen36242 жыл бұрын
who buy a thermometer. How do you know it's accurate for chocolate?
@MsSbihi2 жыл бұрын
Thank you very much for the help that your a giving a question If my chocolat cool down while i'am working with and becoming think and i raised it's themperature back to let say 30 ot 29 to be safe is it a good approche , thank you
@insidechocolatewithjimothy53132 жыл бұрын
Yes for sure, even blow dry bowl with a hair dryer periodically. hope this helps.
@legaspy7 ай бұрын
❤❤❤
@cookwithilham9 ай бұрын
❤❤❤❤❤❤❤❤
@kle706 Жыл бұрын
In a video on making designs on truffles. She added vegetable oil in the chocolate (that she used for coating). She didn't specify why but is it to make it thinner for coating only? Or would the oil be a lil shortcut for gloss?
@insidechocolatewithjimothy5313 Жыл бұрын
I am not sure why she did it. You are right, it will thin it and also make it softer, which will in turn make it cut cleanly if used as a covering on a cake.
@jennifergriffith85052 жыл бұрын
I am really enjoying your videos chef! Quick question....do you think it is necessary to temper chocolate for the ganache fillings??
@insidechocolatewithjimothy53132 жыл бұрын
Hi Jennifer, firstly thanks. That is a great question and a fairly debated one at that. I have long has the understanding that tempering is not necessary in a liquid(ie cream) Ganache and have never seen any of my colleagues temper their chocolate prior to making it, interestingly it is now in vogue to stress the need for tempering, Peter grewellings book chocolate and confections was revised to backflip on this very topic, at any rate I have intentionally tested this and can not tell the difference ibn the final result. Now one thing I am sure of is this. If you are making a butter ganache then absolutely you must temper and keep the filing within the chocolate temper zone. Would love to hear you're results
@jennifergriffith85052 жыл бұрын
@@insidechocolatewithjimothy5313 interesting that you would mention Peter Grewelling's book as that is the book that has confused me in the first place. Nice to know I don't need to temper though. I find your videos thoroughly enjoyable and applicable. Thanks again!!
@scotsam7590 Жыл бұрын
He didn't show the 'seeding' process of adding the unmelted chocolate and how much to put in and when. Huh?
@alexolfis34413 жыл бұрын
Willy Wonka has been real quiet
@insidechocolatewithjimothy53133 жыл бұрын
Yes he has, he will return in the new year. Once the rush is over
@cookiechris5061 Жыл бұрын
The explanation on how to actually temper the chocolate is unclear, meaning - heat 2/3 chocolate to whatever degrees, add the remaining 1/3 and stir… you lost me with unnecessary information and at the end I still had no clue on how to do it 🤷🏻♀️
@gratefultedd9692 жыл бұрын
Can i buy some of your smooth chocolate that you used in this video. Execelent content btw.
@insidechocolatewithjimothy53132 жыл бұрын
Hi Ted. If you are in Melbourne we attend farmers markets constantly. Thanks for watching.
@MahatmaMichael2 жыл бұрын
Coconut oil instead of cocoa butter vegan chocolate - how to make it, what would be recipe to get coconut oil based chocolate that will stay solid at room temperature?
@insidechocolatewithjimothy53132 жыл бұрын
I wouldn't recommend it, For one thing cocoa butter is already plant based, Secondly it will not produce a solid bar, even substituting as little as 10 percent Cocoa butter with coconut oil will have a massive effect on the stability. If you really want to use Coconut oil you could try using it in fillings.
@MahatmaMichael2 жыл бұрын
Let's find ingredients and method of making such coconut oil chocolate. My inspiration comes from 4-ingredients chocolate top dressing for cocoa cake - 4 ingredients are - sugar, cocoa powder, coconut milk and coconut oil. I heat up all ingredients to let sugar melt completely and mix everything to uniform dense liquid and then keep it boiling a little for some time to evaporate big part of water from coconut milk. I need additional ingredients and method/process to get as close as possible to cocoa butter chocolate physical properties. I have just learned today about phenomenon of tempering of chocolate.
@insidechocolatewithjimothy53132 жыл бұрын
@@MahatmaMichael Hi Mahatma, If you are aiming for a Chocolate that is shelf stable and has the chocolate texture It just isn't going to work, Coconut oil melts to low unlike cocoa butter which melts at at loosely speaking body temperature. I should mention that liquid cannot be present either. Your enthusiasm is really good.
@MahatmaMichael2 жыл бұрын
Good, we are next step closer to success.
@seemanayak88942 жыл бұрын
My chocolates are not making a cracking sound after it is setup. It remains soft.pl suggest how to make it hard in room temperature
@insidechocolatewithjimothy53132 жыл бұрын
Ok first question is how warm is your room it should be around 20 degrees if we're all good on that front then I can be sure that your chocolate not tempered correctly
@JJ-cd3zn3 жыл бұрын
What brand of chocolate are nice to use...
@insidechocolatewithjimothy53133 жыл бұрын
Just go for anything called Couverture . Make sure that there is no vegetable fat, cocoa butter only.
@sureshmathews53323 жыл бұрын
Does the seeding chocolate need to be in a tempered state?
@insidechocolatewithjimothy53133 жыл бұрын
Yes
@abbeybakes16143 жыл бұрын
Hi! Thank you so much for your video. Some people are saying to never stop stirring when you’ve added the seeds. What do you think about that? Is it a must for areas that are quite hotter than 20 degrees? So u could cool it faster? My airconditioned room can only get to 25-27 degrees.
@insidechocolatewithjimothy53133 жыл бұрын
I have not found this to be the case. If you were cooling actively like a tempering machine with a cool fan does, then that makes sense, but in a regular domestic scenario I haven't constant storing to be necessary. I suspect some people may be assuming this because this is kind of how we table chocolate. With all that said don't take my word, try out the different conflicting recommendations , and of you do report back with your observations would love to hear. But definately stir more in a cold environment would be my approach. You will have other challenges with a room that warm. What about working earlier in the day?
@Spinlayer Жыл бұрын
Sorry English is not my mother tongue. I've seen a lot of videos about tempering chocolate. You melted 900 grams and add 100 grams unmelted. But I always see a tempering curve... 45ºC, then down to 28 and then up to 30 or 31.... The step I miss here is the cooling to 28º... you melted and pass directly to 30ºC... am i missing something?
@insidechocolatewithjimothy5313 Жыл бұрын
That's right. No need to go below 30-31 when seeding. It is different to tabling.
@Spinlayer Жыл бұрын
@@insidechocolatewithjimothy5313 THANK YOU FOR ANSWERING!!! Really????? I can't believe this. All seeding methods i've been trying have that tempering curve and now i understand why they didn't work for me. I WILL try this for SURE!. Listen can I put the 100 grams without breaking the piece? I mean.. I have the 900 grams melted, and then add the 100 gram chunk... I start removing till the temperature drops to 30/31... if there is part of the 100 chunk that is not melted, can I take it out of the bowl and get the same results?
@insidechocolatewithjimothy5313 Жыл бұрын
@@Spinlayer Yes you can do that with one caveat. Make sure it doesn't cool to fast as this will prevent adequate seeding. Also it is critical that the 100g piece is actually tempered, and during the cooling phase stir every few minutes.and finally as emphasised in the video do the "spoon test" before going ahead with production.
@Spinlayer Жыл бұрын
@@insidechocolatewithjimothy5313 HUGE THANKS!!! Last question! How much time it is too fast? Or how much time is better to cool down the chocolate till 30,6ºC?
@Spinlayer Жыл бұрын
@@insidechocolatewithjimothy5313 I tried this. I think i did it wrong. Chocolate was tempered. First time i got no fat bloom or not tempering at all... but i did something wrong I think. When the chocolate was at 32 it was too thick, not runny and then when it got below 31, to 30 it got like a creme brulee consistency (well, to be honest, more runny, but not runny as in the video). But i have to said that despite this, the three spoons tempered but with no difference in shine.
@zingyflaps77573 жыл бұрын
I have no idea what the he!! You did 🤷🏻♀️
@insidechocolatewithjimothy53133 жыл бұрын
Hi Donna, I have to say neither do I. When i think about it I just follow a number of steps based on principles and get a fairly consistent result. I think it's really good that you say that, but don't let it prevent you experimenting and playing with the ideas, if that of course is what you want to do. Thanks again for the comment.
@amandaviau68722 жыл бұрын
I have another chocolate question. For a small business from home. What is the best way to store chocolate Covered homemade candies and truffles? The refrigerator scares me, as Iv had them perspire. Especially when you take them back out into room temperature. What are your recommendations for keeping chocolate candies at their freshest. Especially in between orders. So far I have found that just keeping them at room temperature has worked the best with some Plastic wrap over them on a baking sheet Or in a closed Tupperware, but I’m also afraid to stack them on top of each other even with parchment paper in between. I am a total novice so please bear with me.
@insidechocolatewithjimothy53132 жыл бұрын
I am not totally sure about the in's and out's of candies but my instinct says the same treatment as chocolate, which is simply a dedicated area. ( I use a stainless steel cabinet with trays) Humidity is the enemy so depending on where you live you may want to invest in a dehumidifier.
@amandaviau68722 жыл бұрын
@@insidechocolatewithjimothy5313 I live in California on the coast with not much humidity. So you would not recommend refrigerating chocolate? I don’t think the filling so much matters in my case, what is the shelf life of your chocolate genache truffles? When sitting in the racks? Do you place anything over each tray?
@insidechocolatewithjimothy53132 жыл бұрын
@@amandaviau6872 As a first consideration Always look at your moisture level. The higher the liquid in this case cream ( in terms of ratio or percentage) the shorter the shelf life . So a standard 1-2 cream ganache has a shelf life of 2-4 weeks, which is problematic for many situations. If I was regularly making these I would consider freezing and vacuuming and taking out the day before for a final decor coat. The racks have a door, so no I don't cover which is the final wrapping . I should mention that my primary production is chocolate tablets.
@amandaviau68722 жыл бұрын
@@insidechocolatewithjimothy5313 thank you! I was wondering what your main production was. Many blessings to you. It means allot to be responded to. Looking forward to more videos!
@dudakoff10003 жыл бұрын
32 is tempered and 30.4 hasn't even totally set yet
@stevegoodliffe43513 ай бұрын
The background music is very very annoying - please just have it for the intro - it detracts from your video
@amandaviau68722 жыл бұрын
What thermometer would you recommend for best use at home. I have just purchased a digital therm that is inside of a spatula. Which I’m hoping will make the tempering process much easier to attain. I’m starting a small candy business from home and would love any videos you think would be helpful on chocolate tempering, poured fondant candies, ganache centers etc. Also do you prefer or find it necessary to purchase an electric induction cooktop vs over the stove when tempering chocolate? And would you recommend purchasing a double boiler for at home use or just using a glass or stainless steel bowl over a pot. Your tempering video is so helpful! I’m going to try this spoon test!
@insidechocolatewithjimothy53132 жыл бұрын
Hi Amanda . I have used this thermometer with consistent results www.amazon.com.au/gp/product/B07LBNWQXV/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 Induction vs Gas/Electric doesn't really matter but having said that induction is really easy to predefine a temperature. If you are doing any sort of quantity you would be better with a Chocolate bain marie as tempering chocolate really is fairly easy however keeping it workable (ie at a precise temp) for long periods of time is very challenging without a chocolate machine. I hope this helps , Thanks for watching.
@amandaviau68722 жыл бұрын
@@insidechocolatewithjimothy5313 thank you! It is sadly unavailable through Amazon, but good to know the infrared thermometers work for tempering