How to Temper Chocolate | The Microwave Method 

Wow! Thank you Lisa. I'm so pleased you enjoyed my video. Do take a look at the others which you'll find on my channel too. Let me know if you have any questions. Nenette

Hi Jennifer. Thank you for watching- and for your kind feedback. There are is a lot of guidance out there on different ganache recipes and the fun but is exploring the flavours you enjoy. Shelf-life stability is a subject in it's own right for which I'd be happy to run a workshop for you. I do need to retain a little mystery with what I share on You Tube 😊. Nenette

Yes!! Thays the simple answer. Just spread in a thin layer (to make it easier to break up when its set) and once it's set, break it up and have another go.

@@NenetteChocolates thank you very much for your prompt reply.

Thank you for your lovely feedback. Don't forget that, in this cold weather, everything takes longer. In the spring when the ambient temperature picks up you'll find it easier. When it's cold you will also find that your tempered chocolate sets faster. Which means you need to work faster too. Chocolate is sensitive like that and it behaves differently depending on its environment. But don't that phase you! My microwave is a Kenwood 1000w machine. It's a few years old now. But I have found it's reliable and powerful enough to make the melting process less time consuming. I hope that helps. Nenette

@@NenetteChocolates Thanks for your quick reply - I had the same melting problem in the summer and as I am new to chocolate making, wasn't sure if I was doing something wrong, ot if it was the microwave. After looking at several videos of choc melting in the micro, I do think it is my micro (which is now worrying, as it may not be heating our other food correctly!). I am going to try melting choc in my sons micro and see what happens.........I think I will be buying s new one soon and this should make my choc making much easier! Love, Hayley xxxx

@@Stace-ex6sc it certainly sounds to me as if a shopping trip is needed. Interesting though - how are we supposed to know when our microwaves stop working properly?!

@@NenetteChocolates I thought that too........!! XX

Thank you for watching :)

Thank you for your feedback and for following me. Dreaming up new ideas for more videos at the moment :)

@@NenetteChocolates you welcome chef. Pls stay connected! let's continue supporting each other 👍

That's interesting to know. Ambient conditions are very important to consider when working with chocolate. In my experience chocolate will easily go put of temper when the room you're working in gets too warm. I find getting up early to work before things get too warm is sometimes the only answer without air conditioning available!

You'll need to re-temper it each time you want to re-use chocolate that has been set after the last time it was used. It's good practice though 😊

@@NenetteChocolates thank you very much for your help and kindness.

Honestly, it's about 10 years old! We're all familiar with the point and shoot thermometers now due to covid and they all do the same job. They're readily available online and I know you'll be able to find a better one now than my old thing!

I specifically dont use this method because of the risk of water or steam getting into the chocolate - take a look at my video on making a ganache where I show you what happens! Sorry!

Thank you for watching. To achieve the qualities you're looking for with your chocolate when it sets (a good shine, the snap, setting within 3-5 minutes, and avoiding therefore the sugar bloom where the cocoa fats come to the surface of the chocolate in a powdery white coating) I'm afraid it is necessary to temper the chocolate. There is however no need to re-heat at the end of the process - just follow the process I describe in the video. The key to the process is to fully melt the chocolate before quickly bringing the temperature back down to the working temperature by stirring in new, un-melted chocolate buttons. Then you're ready to go - test the temper first by dipping the blade of knife into the chocolate, tapping off the excess and letting it set (3-5 minutes). You should leave no finger prints in your wake as you brush your finger tips over the set chocolate on your test. It takes practice - keep going! It you still have difficulties and need further guidance, email me at info@nenettechocolates.co.uk and we can look at next steps to sort you out!