Hello there, I'm Jack and I make interesting and intriguing videos about chocolate and the process of making it. My aim here is to basically make your mouth water whilst dreaming of eating the delicious creations I make.
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Could you just simply heat the chocolate up slowly and keep it under 80f so it doesn't loose its original temper? Im melting pre brought chocolate bars and thought this would work instead of seeding
@@darenjones9030 yea it works pal, it also shows you how on the Cadbury website, and just incase you wondered my method above worked fine, i still have 3 bars left and zero bloom
I have paid for this course, through NowYou I can't open it because it keeps saying wrong password/ email, I have contacted them several times and they have yet to get in touch. This will definitely stop people buying this course, very bad customer service.
Love this video! I did this method and it was the first time my chocolate tempered perfectly and SO easily! I was able to make 24 chocolate disc decorations in under 10 minutes doing this! Can you PLEASE provide temperatures for white chocolate?? Thank you!
bro, you are the embodiment of Privilege!!! dude, NOT EVERYBODY HAS A MICROWAVE!!!!! the water bath method is superior in EVERY way in all honesty. seriously, there are a MASSIVE amount of people that do not have microwaves.
Hi sorry i think i commented before but cant find it just wondering on your moulds where did you buy them from and what size are they ? Great channel keep up the great work 🎉
When the chocolate has been tempered and has solidify (excess) do you need to temper again to be able to use it or you just melt it in the microwave and does not need to temper?
If you can melt it within a certain threshold, then yes. However, that threshold is pretty low and it's hard to melt chocolate quickly without destroying the stable crystals. Example: the threshold for dark chocolate is around 34.5 degrees Celsius. Beyond that, stable crystals are gone and you'll have to temper again. For other kinds of chocolate is even lower, eg. white chocolate is usually 31.5 degrees. Be sure to check the temperatures for the brand and type you're working with.
It's quite possible he knows more than you about this topic and his results would seem to support that. Microwaves have their place and the results say this is one of them.
Thanks for sharing this 🙌 I almost always experience that I have crumbs in the chocolate once it reaches the 31-21 degrees. This happens even if I use a blender to fine chop it before adding it to the melted chocolate. Maybe it's because I typically don't work with the same large portions as you do. What can I do? Thanks in advance ;-)
Purchased and watched the Now You Know class and loved it! I hope to stay up to date on any new experiments and tips here on RU-vid. Thanks for the great info. If you have suggestions on where to get the most bang for buck buying chocolate and the dusting and coloring supplies I would love to hear it!!
In Costa Rica, people use a woven rice pan, sort of like a flattened basket that has a slight dome shape to it, to sift out the cacao shell from the actual chocolate part. They toss the crushed chocolate up, like how you’d flip pancakes or eggs, and it gets rid of the shells but leaves the nibs in the pan. One of the coolest things I’ve seen. But it does make a huge mess, so if I made chocolate regularly, I’d do it outside
I was excited to try this as the double boiler is so messy and hot. However, it didn't work for me as my chocolate keeps blooming. It's not too soft, but does have a grainy structure. Not sure if I wasn't using enough chocolate. This is the 2nd microwave method (1st was the 1/2 melt, then stir) and neither worked for me. Use a plastic bowl, not glass and even monitored temp in °C. Not sure what I'm doing wrong. Only needed to temper about 200 - 220 grams of 60% dark chocolate. Bowl was a 2.5 Quart (2.35 L) plastic one. Used a spoon to stir while microwaving up to 45 °C, then a silicone spatula to stir in the seed down to 32 °C. Also used a hair dryer to keep the chocolate at a working temp around 32 °C.
For milk chocolate tempering, the following temperature curve is generally recommended, a little different than what Jack does Melting: Heat the chocolate to around 40-45°C (104-113°F). Ensure that all solid pieces have melted completely. Cooling: Once fully melted, cool the chocolate by pouring about two-thirds of it onto a clean, dry marble or granite surface. Spread and work the chocolate with a spatula or scraper, continuously spreading and moving it to help it cool. Cool the chocolate until it reaches around 27-28°C (80-82°F). If you use the seeding method, as shown in this video, it works the same Reheating: Transfer the cooled chocolate back into the original batch of warm chocolate. This will help to raise the overall temperature of the mixture. Reheat the combined chocolate to around 29-30°C (84-86°F) for milk chocolate.
It depends. 1. The chocolate you are adding as seed has to be tempered chocolate, otherwise there is no stable (beta 5) crystals that would provide the seed. 2. If you add the seed above a certain temperature at which the stable crystals are destroyed, again: you won't have the crystals that would provide the seed. 3. If you're using a blender, be careful with it. It can raise the temperature by one or two degrees, so don't do it near the temperature where stable crystals are destroyed (for dark chocolate, that is usually around 34.5 Celsius). If the seeding method doesn't work for you, you can still try playing with the temperature curve as explained by JDSchuitemaker. I'm still experimenting with tempering methods, but currently I trust the method where I follow the temperature curve the most. Seeding requires blending, otherwise you'll get only partly melted pieces of chocolate in the mix which you don't want to have. Chocolate also stucks on the blender, so that's a bit of a waste and unless you have a really good technique, you'll blend in a lot of air into the molten chocolate and you'll have air bubbles in your final product.
