everything you need to know about tempering chocolate 

if you melted it to 120 you lost the temper, thats automatic. if you melt the choc to no more than 100F very carefully, then lower the temp to 91, its tempered and RTU. i'm a european apprenticed chocolatier with 50 yrs experience . choc doesn't lose temper just because it melts, it has to go over 100F to become de-emulsified. the only trick is melting to the 100f point without overshooting. the mistake i see is putting the thermometer in the choc, it should be monitoring the water, the choc cannot melt hotter than the water.,,,but if you don't know the temp of the water? you're shooting in the dark melt the choc over 100F WATER and it will not lose temper, theres no need to monitor the choc AT ALL, if its melted its 100 for sure. NOW SLOW STIR THE CHOC OVER COLD TAP WATER AND IT WILL VERY QUICKLY DROP TO 90, a rule of thumb is to add 1 deg if hand dipping because dipping will take heat from the batch, keep the batch on 91f water to maintain. try it, you'll find it so much easier and much faster than seeding or tabliering. Bottom line, water that is steaming is too hot.

Wow, so glad I found this video... I feel like I just had a master class on tempering chocolate.

I thought i was watching million subscribers channe, it's unfortunate that you have so liite subscriber. hope you get to million

Thank you for clear and thorough explanation of the tempering process, this really helps me to understand the why and how

Can I just slowly melt it and keep it below 90 degrees Fahrenheit?

Loved this instruction. Well done. Now I feel inspired to try… bc I understand the science!

I didnt know you could prevent breaking store bought temper with the microwave! Thank you!!

Thank you so much for making this!! I feel like I have watched hundreds of various chocolate decorating videos but never learned what it actually ment to temper chocolate. I am so glad this showed up on my feed.

I finaly understand a 'little bit' of the science of chocolat, thanks!😛

thank you so much！brilliant tips！ Really I checked so many videos, those tips you said others may not mention are really the reasons why I ruined my chocolate. I gonna try both ways from your video!

What if the tempered chocolate i put into the fridge after i used this chocolate? It will be ok?

I don't understand why people dont just melt the chocolate to a temperature that doesn't ruin the current temper to need seeding/tempering Wouldn't it be easier to just melt the chocolate in a burner set to say 30C then use it?

U have explained it so beautifully, thanks for such a helpful video.. But the only thing I cudnt understand was how to adjust microwave temperature at 50%..?

Thank you for this video and also ahowing the temporing using the stove top. So many just do the microwave version and I don't have a microwave.

Thank you 😊 You taught me well. It's great to know the science behind it.

I don't have that sophisticqted temperature tool you have. What's the alternative?

Wow, thanks for the science class!

I think that it was steam that was the second thing to avoid it is like she didn’t explain it well enough that I am like was it steam? And I am busy thinking about that that I missed what she said after that and makes it unbearable to continue watching and it was like that at school also.

Nicely informative...thank you.

I wonder, if we could use dehydrator to melt the chocolate to keep temperature at 90 degrees.

best tempering video yet, thanks.

Thank youuu Shinee for this video 😍

What’s the chocolate brand did you use or recommend to temper chocolate?

Damn it. What kind of detail is that! Literally everything! Appreciated. Thank you so much

Hi, can you tell me how to make a sphere size chocolate

Finally I got the clear explanation and understanding the science behind it. Thank you so much for your hard work ❤

so much took i didn’t finish and never get what i want to know

Great info, but so repetitive.

Great video and the way you explain the process is to be admired. I was totally absorbed in your tutorial. Just one thing though, when you measure the temperature of the chocolate is in Celsius or Fahrenheit. Thank you

Now I know why the video started itself at 1:30

Hello, I do my chocolate melting in the microwave and I've just spent an hour trying to find someone to simply tell me what the purpose of adding coconut oil to chocolate when melting it and does this make your chocolate soft with no 'SNAP' to it? Please explain, Thank you.

Hi, would I be able to do this method with the British Cadbury milk chocolate? I want to make the Dubai chocolate bar and I don’t like any other chocolate unfortunately. Kind regards Angie

Amazing video! Thank you for sharing.

WHAT A LOVELY LOVELY LADY AND SO EXPERTLY EASILY TEACHES IN A MANNER i CAN UNDERSTAND..TY SO VERY MUCH

Thank you! So much knowledge in this video 😅. BTW, does that procedure can be applied on Nutella hazelnuts spread? And if not so, what is the method? Tnx in advance (:

Your website has a lot of great recipes. However, it is very hard to read through the recipes because there are way too many ads! Due to the ads, I doubt I will visit the website again. Your videos I will watch though! Very informative and pleasant. I've already subscribed.

Woow delicious

Thank you very much ma'am 😊

I really liked your explanation and the science behind it. I'm confused about something, and I would appreciate your help. You said that all of the chocolate we buy at the grocery store is tempered, so why do we have to temper it? TIA

The best tips ever

Спасибо за полезную информацию 👍🤗

100% yap

I’m melting a chocolate coin but it’s not pure chocolate so which way does it works ya?

Thank you

Thank you for this informative video. Such a huge help

great channel ! iv been making sugar free milk chocolate lately with cocoa powder heavy whipping cream and coco butter and swerve sweetener, I never tempered it and it came out creamy texture even though it did have some white bloom edging on final product, I tried the tempering tech mixing it at 86 deg and the chocolate came out waxy and grainy, I cant have sugar so am trying to make a palatable sugar free end product, do you think its possible to achieve this? maybe regular sugar is needed idk

Super helpful. Answered all my questions

the way she kept saying chocolate made me go make a hot chocolate and drinking it while watching this

Great video, thanks!

Excellent !!! Wonderful presentation!

Thank you

Great! Video!

Thank uuuuuu

I learned a lot! Thank you... But I'm new at this and have an honest (not snarky) question. What would the reason be, for someone to want to temper chocolate from a bar state, instead of making their own chocolate using Cocao butter, Cocao powder and sugar (and milk powder they want milk)? I actually found this video because I want to learn more about making homemade chocolate myself, but this requires me to understand how to temper it once I get it to the stage where I have combined all of the ingredients together. I'm pretty sure I failed at this today by using a method I got from another video on here, where he used the temperature in Celsius (probably because he was in Australia, I think), and I may have gotten the conversion wrong. The conversion led me to tempering at 140 -- so much warmer than you did yours!! I'd love to see you do a video where you make the chocolate from scratch!!! Have you ever done this?

Excellent info. Thank you

Thank you for this video. Excellent instructions and just the right information very well presented. I actually always buy my couverture chocolate from a reputable supplier. They even have a video explaining the tempering process, but their presenters babble on so much I couldn't stand it for more than a couple of minutes. Question: You seed-temper using the hot steam method, and melt the tempered couverture chocolate using the microwave method. Is it possible to melt the couverture chocolate with steam? It's troublesome to try to dial down the microwave to 45%. Sorry for a question to a 2-year old video.

Why is there no "Save" button?

Thank you for this tutorial. I do struggle when melting choco. This will help greatly. After the chocolate is melted and in the piping bag, how do you keep it melted and at the right temp for the time you are using it?

OMG, so satisfying ! thanks for sharing!

is the chocolate from fridge before melting?

5:00

Would putting a bowl on a heating pad on low work for this?

Unfortunately I learnt nothing as there was too much of babbling.

Get too the point very boring narrative

6:50 Please also mention degrees celcius. Most sane countries use celcius and the metric system. 🙂

Do you do the same for white chocolates?

Excellent video. very informative and precise!

Temuujin ah edit hiihku bgnmu

Excelente, muchas gracias

So cool that You share with us so important things! Thanks!

Just TOO long😂😂😂😂😂😂😂

GOOD lord get to The point we Dont need a SCIENCE lesson,lol,TOO long

Thanks for the video. Please take a breath, you don't have to talk non stop.

The whole world using degrees Celsius and you still insist on degrees Farenheit....This is very bad....I will not like....

It's summer here in Australia. I wish you didn't wait till nearly 12 minutes in to tell me I've wasted my time here 😒