Tempering Chocolate in the Microwave with Kirsten Tibballs | Chocolate Book 

Does the type of bowl you use effect the tempering? Also I love this video. So simple and straightforward. I’ve searched the internet and everything I saw was complicated and needed so much technical equipment

ok. the fact that tempered chocolate wont get shiny on non-smooth surfaces is an absolute game-changer for me! THANK YOU!

I'm a bit late to the party but have recently discovered I like chocolate work and your Vids are awesome I like the how but especially the why you explain, absolutely fantastic. Thank you.

Just discovered your channel. Thank you for the easy to understand information on how chocolate behaves and what happens when using the different drying mediums. Kirsten, your videos leave the others in the shade. Thank you

What a wonderfully simple explanation! Thank you so much for this great video!!!

Kristen thank you so much for sharing your videos.... I have learned so much thanks to your generosity of sharing your videos... God bless you !!!!

You are such an amazing teacher . You simplify things. Thankyou.

This is the best video on this technique, thank you!

Worked like a charm! It worked so well that I was able to make a chocolate bar out of my extras!

You are the best teacher!

Thank you, Kirsten. This was most useful, as always. 😊

OMG why didn’t I saw this video before. This is the most easiest method of tempering

thank you sooo much for this! so straight forward, in detail, and easy to follow... I just tried it yesterday and it worked perfect for my dark chocolate covered almonds :)))

Welldone, Justin!

a) When the chocolate gets hard, can you re-temper it? b) if we put the chocolate in a piping bag, does it stay warm and liquid longer? Thank you for this, your explanation was much simpler than so many others!

First I just wanna tell you, you are amazing :) I'm trying to master the tempering, I there any difference between this microwave technique or if I would melt it on a double boiler and then cool it down on a marble work top?

Excellent tutorial Thankyou.

So straightforward and simple! ✨ Wanted to try making chocolate decorations. Is any kind/brand of chocolate bar is okay? Can I use stainless mixing bowl? 🤔

I’m heating cocoa butter and adding cocoa and maple syrup to sweeten. Could you please explain when I add these ingredients/ Thanks so much! For sharing. Blessings ❤️

Hi I would like to ask how long should I wait for the chocolate to set on the baking paper if the room temperature is above 25C. Can I put it in the microwave instead?

If I'm doing several polycarbonate molds and the chocolate drops temperature in between each one should I reheat with a short burst to keep it at 31 degrees everytime I use it?

When we temper the chocolate ,do we need without AC or with AC to check whether it is set on baking paper.

beautiful video

I absolutely love and research

what would be the smallest amount of chocolate you could use for a successful temper. The hairdryer tip is amazing first time i have had success, also can you combine dark and milk and get a successful temper.

When you say store it sealed, do you mean for example an airtight container? Also, when it hardens, to use again to I have to retemper or simply just melt it?

Love your shiny smile💕

Thank you kisten

you definitely can temper milk and dark together, just temper it as if it were all milk chocolate (tempered to 86-87F)

Hi Kirsten, thanks so much for your explanation.. I would like to know once the chocolate has been tempered how long is it tempered for and how do you re temper the same chocolate if you are working with large amounts of chocolate... I struggle at tempering this is like a science project wasn't good at science. Lol. Btw hope you are staying safe xx

still have my microwave from 30 years ago, i think my chocolate did good for bombs, i did 20 sec for 1 cup a few times. funny how you can just be good at stuff the first time around. funny how there is so much info.

Does EZ Thin ruin the texture of the tempered chocolate? I use it for dipping cookies.

is there a way to temper cocoa butter and cocoa powder combination?

My mind is blown away 🤯Here I am for the past 3 weeks every night till 4 am (I practice at night because my kid finally is asleep) I just hustle:heating it up to 45°,then lowering to 27° and bringing back to 29° and using my temperature gun and candy thermometer and those little things just don’t come out from the polycarbonate form.What am I doing?🤨🧐

Did you just check the for the chocolate to go dull or does it go dull and snaps. My white chocolate looked dull but I touched it after 5min and it wasn’t solid. I couldn’t break it into pieces so that means it’s not tempered right?

Hi Kirsten...First of all, GREAT VIDEO. You are clearly born to be the Queen of Chocolate. I do have a question to ask. When I melt Callebaut 811 in the microwave without making the chocolate too hot, I'm able to melt the chocolate but it's not setting at room temperature the way it should! So to make this thing more promising, should I melt it at a temperature when the bowl starts to feel warm and then add few callets to it? P.S. I don't have a thermometer and I'm in India and the temperature here nowadays is 12 degrees Celsius.

Hi ya u say leave to set for 5 mins etc but then the bowl chocolate will start setting too ? If u heat with hairdryer won't it then take out of tempur

Hello! Thank you for this video! I feel like my result was pretty similar to yours. But my didnt have a snap when i break it. Is that because i use an pretty cheap chocolate? Or have i failed the tempering? Hoping for an answer 😊

I think you are just amazing I wish I could be one of your students 🙂👍

What kinda chocolate are u using? Like the brand?

Can you just melt half and seed the rest instead?

Thanks!

What if it doesn't set? What should I do with the chocolate then?

What if temperature is higher then that what do u do

What temperature is considered tempered? Does it change depending on the chocolate?

Does Callebaut sell that bowl?

I want to know at what temperature dark,milk and white chocolate should be melted.

My centre filling chocolates break and crack... What am I supposed to do

whats the difference between tempering and melting?

If using compound chocolate can I melt it and use it for decoration directly?

What kind of material is the bowl made of?

I understand that tempering is required for pure chocolate coz it contains cocoa butter where as in compound chocolate vegetable oil is present therefore no need to temper, But my concern with the tempering is that why do we do do tempering what is the machanism that for cocoa butter is done and for vegetable it is not...may you please help me understand this concept... Many thanks ❤️

Hello chef , I have one question? Whenever I try to make chocolate baloon , the baloon stick to chocolate or the baloon break with putting chocolate on it ., Can you please tell me how can I do that without breaking the baloon and prevent to sticking them ...

Do you know why my milk chocolate got a white film on it?

Hi tempering for chocolate is for 30 sec but what if chocolate slab is there how to temper in microwave.

I’ve tried tempering what feels like a thousand times and I can’t get it to work, leaving me in a crying angry mess every time. I use W2 white callets and have followed instructions and temperatures but it’s not working!!!! Help!!!

I have bought chocolate slab that we get in India which has vegetable fats ,how to temper ..? in the microwave...very confusing.We dont have like which you are using.

Can I use white chocolate for icing use?

23C? Cries in South Indian

Until today I measured with a thermometer?

Dear Kristen I saw you during Australia Master Chef. You are amazing 👍 I love your bunny macarons 💖 Can you sharing with me how to make chocolate ganache for macaron filling from Callebaut dark chocolate 811 ? What do I need and what is the ratio from all ingredients to make a beautiful ganache. Very appreciate your sharing Hope to hear from you soon Cathrin

I tried this 3 times..but I used just a fistful of chocolate shells. But it just wouldn't set on room temperature! What do I do?

Hey, after tenpering and testing the chocolate how quick after can use in the chocolate moulds?

If you dont want half to melt, why not leave half out of the microwave?

2:58 Did she really say, you can gently use your hair-dryer just to melt them out? I've used my hair dryer for many odd jobs - but this was hilarious just picturing it.

does it have to be a plastic bowl, I don't have one.

Kristen how much do u weigh out

What if chocolate has vegetable fats then how to temper

Quiero que se a en castellano