You're welcome!! I'm so pleased this worked for you. And matcha ganache sounds exciting too. Nenette

@@NenetteChocolates I’m forever your debt miss Nenette ❤️ it’s for my mothers birthday cake ☺️ white chocolate matcha ganache I recommend it if you like the taste of matcha ❤️

​@@isychia4947it sounds excellent. And happy birthday to your mum too

I'm pleased to have been of help! Nenette

Hi Jeff. How very frustrating for you. Let's take a look and see if we can resolve this. First of all, can I check the quantities of ingredients you're using. The ratio I use is 125g chocolate and 75ml of cream. This is generally enough to make around 20 truffles. Next, and sorry if I'm repeating myself, shall we walk through the steps: first heat the chocolate and, separately, the cream gently so that they cream is around 35 degrees C and the chocolate is just melted. Then add the cream to the chocolate - little by little. Don't pour it all in at once. At first the chocolate will 'seize' as it hates being mixed with liquid! Just keep adding the cream a little at a time and the mixture will soften, look a little 'greasy' and then it should all come together with a glossy, shiny ganache. If, at this stage - perhaps because the measurements at the start might have been a little off - the ganache isn't glossy, then you can either go in with your electric whisk or, simply add a little more cream. The mix shouldn't be grainy. Still having problems - then drop me an email on info@nenettechocolates.co.uk and we can arrange a call or something. Nenette

One of my favourites too 😊

Honestly - I really do add the cream little by little!! And it really does the trick. They it!

Yes - I use professional chocolatiers' polycarbonate moulds. If you'd like to know more about how I use these, then take a look at my other videos too - specifically how to make chocolate truffles. Thank you for your feedback - I'm pleased I am able to help you.

@@NenetteChocolates thanks so much - just subscribed

Thank you so much for your kind words. I'm very pleased my tempering demonstration works for you. 😊

You're welcome

take a look at my other videos - you will see that I do just hat you're looking for :)

My pleasure - I hope my video helped

Hello. Thank you for getting in touch. This sounds really strange and I'm afraid it's not a problem I've encountered before. Except where I have inadvertently tried to temper chocolate that has gone beyond it's BBE date. White chocolate can be trickier than milk or dark to temper because it burns more easily than the others (that is, if you're melting it in a microwave oven). I therefore take the melting process at a slower pace. W2 should be fairly user-friendly and I'm very sorry but I am not able to suggest anything to address your particular problem. Just be certain that you have melted the chocolate fully (to 40-45 degrees C) and then tempered it down to a working temperature of 30 degrees C. If you are working with the chocolate i.e. making truffle shells and otherwise having a bowl of the tempered chocolate hanging around, so to speak, make sure that you are keeping on top of its temperature all the time and not letting it cool down. Check the temper before you use it initially and then make sure the temperature remains at 30 degrees as you work with the chocolate (use a hot air gun to blow warm air into the chocolate as you stir it) and that way, it shouldn't thicken. Also, if you're working in cool ambient temperature, this cooling and thickening will happen faster than otherwise. So just be aware of your working environment too. I hope this helps. Nenette

This was really helpful.. Thank you chef❤ Which white chocolate you would suggest to use specially for bonbons. As I am from India temperature is little on the warmer side so should I store white chocolate in refrigerator because I dont why i have been facing same issue all the time. I have been melting it at 20-30 sec intervals still it feels like burnt and thick in first 30 secs itself

Ah. This might explain things a little. Don't put your chocolate in the fridge as you'll then get a completely different problem called a sugar bloom. I'm not familiar with it but I'd recommend you investigate something called 'compound chocolate' which is formulated for warmer ambient temperatures. I'm sorry I can't be of more help with this.

Now it went down to 81F (27C)

Don't panic!! This takes practice and on the whole, chocolate is quite forgiving. Just take it slowly while you're getting the hang of things. A recap of the main things that will help you: first of all, melt your chocolate to around 45 degrees C regardless of what type of chocolate it is. Then rapidly reduce the temperature to the working temperature by stirring-in new chocolate callets (buttons!) . The working temperature you need to know is dark chocolate 32 degrees C, milk 31 degrees C and white 29 - 30 degrees C. Then before you use your tempered chocolate, test it as I show you on my videos by dipping the blade of a knife into the chocolate, tapping off the excess and letting it set - you're looking for it to set in 3-5 minutes and when you brush the surface with your fingers, there should be no finger marks left in your wake. If the worse comes to the worse, and things go pear-shaped, then let the whole batch of chocolate set and then have another go. Yes, you can re-use it. Good luck and keep me posted. Nenette

@@NenetteChocolatesYou are so cool, kind and professional! 😍 Thanks for cheering me up. 🥺 I will do that right now and get back to you when it’s done! Thanks a lot! 💕

My pleasure. And wonderful to meet another Nenette 😊

Thank you for watching my video. The powder I use is called 'creative powder' and is easily found when you google it. Mona Lisa is a good make for you to look for. I hope this helps. And happy creative chocolate-making!

@@NenetteChocolates Your welcome & thank you for your quick response and great videos..Thanks again !

Thank you for watching my video. I'm sorry to hear about your experience with your white chocolate ganache. In theory, there should be no difference in the ganache process regardless of whether you're using dark, milk or white chocolate. The quantities I use and which you can scale up or down are 125g chocolate to 75ml cream. That works for me every time - but of course things may depend on whether there are more ingredients in your chocolate than you might expect (take a look on the pack to see what might be in there for white chocolate apart from cocoa butter sugar and milk powder and soya lecithin). As an alternative for next time to adding more cream, you could also try whisking the ganache to emulsify the mixture. I do hope your cheesecake worked out - I bet it tasted delicious regardless.

Thank you for watching my videos. You have hit on a very interesting subject and question - about shelf life. This is a topic that can become quite complicated and courses on the subject that I have attended have lasted for days! Essentially, the shelf life will depend very much on the ingredients used, the way the chocolates have been made and then how they have been kept. The final matter is most easily tackled: chocolates should be kept somewhere cool and dark but not the fridge. The difference between my simple chocolate and cream truffles and the ones you have been buying are likely to be that the ones you have bought will contain preservatives - 'artificial' or otherwise. These will enhance the shelf life. These ingredients may include things like citric acid, alcohols and sugars and possibly a load of E numbers. Take a look at the ingredients list. I, for example, will add butter, invert sugar and, in any cases alcohols to my chocolates (i.e. added to the basic chocolate and cream ganache). I find that these 'natural preservatives' will extend the shelf life to around 3 months as long as the chocolates are kept properly. I also find that while there are expensive bits of kit on the market which will measure the moisture in the chocolate (the more of this present in the chocolates, the shorter the shelf life) the best way of testing for shelf life is to do just that. Test. For me, this means that I make a batch of chocolates and will sample them over a period of time. When I am no longer happy with the look and taste of the chocolate, then that is my 'shelf life.' With all handmade or artisan chocolates made in small batches, the fresher they are, the better they taste. Their flavour and texture will change over time naturally. The best place for storage therefore, is your tummy :). If you'd like to see how my chocolates compare with the ones you have been buying then do pop into my website where you can order some - the bagged truffles (single flavours) are the best value for this kind of 'experiment' because you're not paying for expensive chocolate boxes. Here's the link www.nenettechocolates.co.uk/product-category/single-flavour-chocolate-truffles/

Thank you for watching my video. Proper tempering not only results in the shine that you're looking for when you're working with chocolate, but also, the 'good snap' i.e. when you break the chocolate, it does so with a clean break with nice, smooth edges. The upper surface of the chocolate will have more of a gloss than a shine as such. But if you set the chocolate on a shiny surface i.e. a sheet of cellophane, then the chocolate that was against the shiny surface will have that same shine too. magic! The tempered chocolate also shrinks away from the surface that it sets on which is helpful when making chocolate truffles or bonbons!

Great question. I take the lid off the bottle and then put the bottle into the microwave for a minute. I then remove the bottle and gently squeeze it to move the cocoa butter around inside (i.e. 'stirring it') before putting it back again for a further minute. Continue until the cocoa butter starts to melt and then you can put the lid back on and shake the bottle to distribute the melted cocoa butter throughout the contents. In doing so, this will melt the bits that may still be solid in the bottle. When the cocoa butter is all liquid and warmed throughout, pour out the amount you want to use and check the temperature with your temperature gun. Stir it on the work surface (I tend to pour it onto a sheet of greaseproof paper) until the temperature is around 30 degrees C before you start to use it or you will find that colour will just meld with the chocolate and your design will disappear. Good luck!

I'm so pleased that you enjoyed this video! And the other main advantage of savouring your chocolate like this is that it lasts so much longer too!

Thank you for watching my video and getting in touch. Let's assume we're talking about milk chocolate where the ideal working temperature is 30 - 31 degrees C. I would be looking to warm the chocolate again when it drops below this temperature. But this with the hot air gun - and not a full-re-temper. I would suggest you only need to re-temper the chocolate when it has set. You can 'rescue' chocolate that has started to set around the edges of the bowl with the hot air gun if you're quick about it! Generally my advice would be to 'look after your chocolate' and so keep a close eye on it when you're working with it to make sure that it is not cooling and setting.

Hello. I believe the method that you refer to may be what is recommended for 'compound chocolate' which is better suited to warmer ambient temperatures than we are used to here in the UK. It is not a method that I have ever been taught or used (and I don't use compound chocolate) which is what make me think that this is the case. In any situation, however, the tempering process that I demonstrate requires you to heat the chocolate until it is fully melted and then working newly introduced chocolate callets into the melted pool to cool it to the working temperature. I use Callebaut dark chocolate 811 or milk chocolate 823. These are not compound chocolates..... I hope that helps.

@@NenetteChocolates I didn't know this information. Thank you very much. I make it by combining cocoa butter and cocoa. I don't use couverture, can I still layer it this way?

@@yasob780 I'm afraid I have no experience of making chocolate using hte method you describe and so cannot help you further. Sorry,

Thank you for watching. You can use a glass bowl but I would recommend a plastic one instead simply because a glass bowl will retain the heat from the microwave oven. This means that the chocolate is likely to behave in a way that is hard to predict and may make the tempering process hard. Plastic bowls may not be pretty but they're not expensive :)

Hi Cameron. Thank you for watching my video. It sounds, from what you describe, that you have mastered the tempering process - a huge achievement. Chocolate assumes the qualities of the surface that it sets on. So if you spread a layer of chocolate onto a shiny surface (cellophane for example) or use the chocolate to create a shell in a well-polished mould to make chocolate truffles, then the side of the chocolate touching that surface, when you remove it will also be lovely and shiny. If you set it on a sheet of greaseproof paper it will have that same, dull surface that you associate with the paper. However you're talking about the upper surface of the chocolate, I suspect. Chocolate that is properly tempered will set with not a 'shine' so much as a gloss or sheen on the upper surface. You're not doing anything wrong! I hope that this helps.

@@NenetteChocolates thank you so much for explaining! 😁 I make chocolate slabs so I use a ceramic baking tray it’s a MasterClass branded one so I wasn’t too sure if it could be that however the temperature of the tray was around 28° the bottom of the chocolate is always shiny just sometimes the top where I put my toppings on isn’t but makes so much sense what you explained thank you 😁 x

Hello. Thank you for watching my videos. I tend to buy my cocoa butter already coloured. It is of course perfectly possible to buy un-coloured cocoa butter and colour it yourself. If you would prefer to do this, you would first melt the cocoa butter (treat it like chocolate for this process) and add your liquid or powder colour. Then temper the cocoa butter in exactly the same way as you do chocolate - work the temperature down to around 30 degrees C. I hope this helps and have fun with your creations

Thank you very much, I think I'll follow your example and buy it in! I've enough to learn to be getting on with.!

Thank you for watching - just be aware, that where you are, the ambient temperatures are likely to be a lot warmer than here in the UK. If you are working in temperatures warmer than around 18 degrees C, you will have problems with the tempering process I'm afraid. If this is the case and you don't have access to air conditioning, then try to find out about 'compound chocolate.' This isn't something I have experience with but you could find local chocolatiers who do, perhaps.

Thank you for watching my video. You're right. The more liquid you add to the ganache, the shorter the shelf life. The alternative of course is to add orange oil. Shelf life is a subject that cannot be adequately covered here. Generally, a ganache made just with cream and chocolate and then finished in a truffle shell will last around 5 days as long as it's kept somewhere cool and dark. If you add butter, invert sugar and a little alcohol to the ganache mix, you will be counteracting the impact of the orange juice and so the shelf life will extend back out. The best way of assessing the shelf life without investing in expensive kit is to test and sample your truffles over a period of time. As soon as the taste and texture is not pleasing to you, that is your shelf life. Happy experimenting!

@@NenetteChocolatesThank you for you reply. If you use freeze dried fruit powders to make ganache, how much shelf life will it increase?

@@amoghars the answer I provided last time still applies! I don't imagine that freeze-dried fruit powders would add liquid and they may even absorb it from the other ingredients as they take-on the moisture. I'd hesitate to say, without testing and measuring how the shelf life would be impacted. Again make your ganache and test it over time to work out what the shelf life is for your mix.

Hello Gerard. Thank you for watching my videos. The delight about working with chocolate is that it works differently for different people. I too have worked with chocolate for years and trained with Callebaut at their academy and go back there each year to pick up all the latest information about their products and new techniques. The process you describe in your note is where you don't actually take the chocolate out of temper i.e. the pre-tempered chocolate is not taken above 36 degrees C. And of course this is an acceptable way of doing it too. The method I describe is for tempering chocolate that has been fully melted which might be easier for those new to the process to get to grips with. By the way the feeling the temperature of the bowl is just to see roughly the temperature of the chocolate. It of course doesn't form part of the tempering process.

Thanks for the sub!

I was only ever taught - by both reputable chocolate schools and all chocolatiers I have worked with over the years, to temper by adding further chocolate rather than cocoa butter. I can't therefore comment on the use of cocoa butter in the process but feel certain there is a chemical answer in there somewhere. The tempering process is about organising the beta 5 crystals in the chocolate - these form part of the fat molecules. Or cocoa butter. I'd stick to adding chocolate rather than cocoa butter but if you experiment with the latter, let me know how you get along.

Yes, but I'm not certain why you'd want to..?

I use a plastic bowl when tempering all chocolate - regardless of whether it's dark, milk or white. Ceramic or glass retain heat and so will impact the tempering process in a way that can't easily be predicted. Plastic bowls aren't pretty but they are cheap!

Thank you for watching - and I'm delighted to know that you have a perfect ganache!

Thank you for watching all the way from Canada! There are plenty of recipes out there - online for example. The matter of shelf life is one that can't easily answered here as it needs more lengthy explanation. It would be a tutorial I'm afraid! In the meantime, I'd suggest you make your fillings and test them after certain lengths of time. When they no longer look or taste as good as you'd like them to be, that is your shelf life.

Thank you for watching my video. The problem you're experiencing results from the fact that you need to temper the coloured cocoa butter too. So heat it to melt it and, then what I do is tip out what I'm going to use onto a sheet of greaseproof paper on a cool working surface and then paddle it around until it cools to around 30 degrees C. Then you'll find the colours stay put.

Thank you for watching - and yes you can! Take a look at the separate video in this collection that covers tempering white chocolate. You can then use this to create your shells. A watch-out for you with white chocolate: the shells it makes can end-up on the thin side which can result in difficulties getting the truffles out of the tray at the end. If the shells seem quite 'transparent' to you when you create them, then, when the chocolate has just set - don't leave this too long - repeat the shelling process i.e. make the shells double-thickness. A thin layer of chocolate as the shell is a good thing but you may want to perfect your technique before you experiment with this. Have fun :)

Thank you for watching my video 😂

Wonderful - I'm so pleased that my video has inspired you to have a go! I'd recommend using double cream or whipping cream. Once you are confident with the cream, then you can experiment - I also use fruit puree for example.

@@NenetteChocolates that's very helpful, many thanks

Thank you for watching my video and for your question. Pouring the chocolate into another bowl would cool it down a little, you're right. However tempering chocolate involves a technical change to its molecular structure - the cocoa fat crystals. And this is achieved by adding new unmelted chocolate buttons and stirring them through until they have melted as any demonstration shows. The combination of time, movement and temperature is crucial for the tempering process to achieve the shine and snap of your chocolate. So, I'm sorry, but you'll just have to get into your bowl of chocolate with a spoon and a bit of elbow grease!

Hank you for watching my video I'm afraid I don't know the answer to your question. You could try finding Callebaut's US website or search online generally. I suspect you may need a different - 'compound chocolate' in the US which is better able to handle your warmer temperatures, I'm afraid.

It's my pleasure!

Thank you so much for watching my video all they way from India - a beautiful country - I have visited the north-west - walking in the Himalayan foothills. I'm afraid that with the ambient temperatures you're experiencing, you will struggle tempering your chocolate. The tempering temperatures you describe are correct. But as you point out, as soon as your beautifully tempered chocolate gets into the heat of your normal ambient temperatures, it will go out of temper again very quickly (producing a fat bloom which is a when the cocoa fats rise to the surface and produce a white coating) and then melt! I'd recommend a specialised chocolate fridge to store your completed chocolates as this contains a dehumidifier to drive off the moisture and keeps the temperatures to 12 degrees C. These aren't cheap though. Don't put your chocolates in a normal domestic fridge because this is too cold (5 degrees) and you will get a sugar bloom (the chocolate looks like it's been sweating with beads of sticky, sugary moisture on the surface). I have no experience of it but I think you need to explore compound chocolate which is made to deal with your lovely warm temperatures. I wish you all the best with your chocolate trialling. Don't give up!! Nenette

Interesting. You're not the only one who has spoken to me about melting, cooling and reheating. It's really not that complicated and I'm so pleased I've been able to help you.

Very weak ones, clearly!!