How to Temper Chocolate & Make Chocolate Decorations || Ally Bakes 

You’re very welcome!! I’m glad the video was helpful to you 😁

Thank you :):)

Jazz Linton thank you!! 😊

Thank you! I'm glad the explanation helped you out! The thermometer I currently use is the instant read candy thermometer from the brand Taylor :)

Same concern ;(

Thank you 💕

You are so welcome! Enjoy your chocolate journey!

Maria Palie yay! I’m glad this was helpful for you! ☺️

Hi!! It won’t go untempered if it’s already tempered and you place it in the fridge, although if it’s melted and untempered and you place it in the fridge it might stay untempered

@@allysaw thank you so much! 💛💛

Billy Wijaya hi!! No worries, you can keep it in the fridge until you get the new couverture, when you do get it and your thermometer, just be sure to melt the old couverture completely to get rid of any blooming and to start over with the new couverture. Good luck I hope this helped! :)

@@allysaw thanks for the fast response! Have been watching a lot of seeding method tempering video without thermometer and it seems so easy. But its not as easy as it seems,will for sure do as you said when i get my new couverture.

​@@allysaw hey so i just tried it again today, it works, but my chocolate at 32-33 C is still too thick that i cant pour it nicely in the mold and tap it to the surface to remove air bubbles cause it doesnt want to move cause my chocolate is thick at that temp, it was like nutella thick, and i also scared if i heated it more than 34 C so it is quite runny, i will get it untempered again. :/

@@allysaw gonna tried it again tomorrow with lesser chocolate, maybe my 1st batch just already heated too much from the beginning that it became too thick i guess?

To check if the chocolate is tempered, you have to put a bit of the melted tempered chocolate on parchment paper and put it in the fridge for a bit. After it has set and become solid, take it off the baking paper. If it is shiny and it make a snap noise when you break it in half then it is tempered.

Yes, you can retemper your chocolate, no problem 😉

I would like to add a tip: if it keeps failing, try to start tempering dark chocolate first (easiest). Melt to 45 degrees, add 25% new chopped callets and keep stirring till you reach 31 degrees. Measure the temperature during stirring. A good tempered chocolate need tot have a small amount of callets at 34 degrees! If, at 34 degrees, all your chocolate is solved, you don't have a good tempered chocolat. Cooling is important too! Let it set in the fridge for 10-15 min. Afterwards, seal it against moisture and let it cool further for 12 hours. After that you van demold your perfect bonbons! Hopefully it works for you! Let me know 😉👍🏻

​@@arnedijkstra7715 Thank you so much for your time!

@@marig8199 no problem, I really believe you can turn this arround and make it work. Let me know if you still have questions then I/we will help you with what we can 👍🏻

Chocolate does take forever to set when it’s hot/humid out 😂😩 hang in there!

Try it out and see what happens. Sometimes the explanation is experimenting and experience first hand.

Same concern ;(

Same concern

Chi Ler Fam compound chocolate usually contains little to no cocoa butter and mostly vegetable fats & lecithins to keep it stable, so tempering compound chocolate isn’t necessary since it re-hardens on its own. You should definitely give pure chocolate + tempering a go though! 😊

@@allysaw thanks for your reply! I actually tried making chocolate barks using compound chocolate but it doesnt snap nicely and doesn't have a nice shine (also kinda melts? But not completely, just dirty hands you know) so i gave up haha 😂 I'd most definitely want to try out the REAL chocolate if i get the chance but honestly the price difference is HUGE and its only a hobby so :/

Chi Ler Fam yeah I’d say that’s the biggest downside to compound chocolate 😂, also I totally get it! Maybe you can try finding smaller bars of real chocolate, even 200g would be a good amount for practice!

Jyoti Bangera I’m currently using callebaut! ☺️

I did this over and over. I put it in the refrigerator to set, I achieved the snap, but once you touch it, it just melts within a minute.

Act. you can bring it right to 31 degrees. Cooling it till 28-29 will take out some bad crystals but you won't need to do so. Your room temperature is not good for tempering, as well the humidity I guess. A lot of ppl make use of an airconditioning to prevent issues with this. If you don't have this, try to mold Chocolate if the temperature is as low as possible (16 degrees is best though). Keep up the good work and enjoy this great hobby!

@@arnedijkstra7715 ​ @Arne Dijkstra thank you so much for your time!

@@marig8199 hi Mari, did you give it a try recently? Did it succeed?!👍🏻

@@arnedijkstra7715 Hi! Yes I tried it again but still the same result because of what you have said that my temperature is not that suitable for the chocolate. We have an air conditioner but cooling our place down to 18-20° would be too expensive since our place is too wide.

nasser yuan tempering chocolate is definitely quite the process haha