How to Temper Chocolate Easily at Home 

I thought tempering chocolate was so hard for so long but after you're video it looks so easy and simple!

Thank you for this easy tutorial. :) there's no measuring the temperature or anything. :) this was exactly what I was looking for.

Short and simple. Thank you! ☺ 😊

You explain well. I don't know why you don't have a million subscribers. Thank you for sharing :-)

This method works for me about 60% of the time, and my chocolate is only semi-tempered (meaning it doesn't have a great snap or sheen, but it does stabilize at room temperature), but it works great if I'm only dipping something for fun. I definitely use a more scientific and professional method (including adding cocoa butter) that always works when selling my holiday chocolates. That being said, I only use the professional method when I melt 2 or more pounds of chocolate. Otherwise it doesn't really keep the temperature long enough to properly temper.

Wow...so much simpler. Thank you

hi mel! is this the same technique for dark chocolate? thanks!

You're so cute!

You mean there's no need for me to buy a food thermometer?

My chocolate doesn't even melt. I have wasted so much of expensive choclate trying to temper it.

1/3 chocolates should not be chopped. It should be one big chunk to avoid temp dropped drastically