What is Chocolate Tempering? And Why is it Important? 

Thank you for watching and I'm pleased you enjoyed this tutorial. I'm an advocate of investing in quality because it lasts longer! Callebaut make great moulds for example. Email me on info@nenettechocolates.co.uk and I can let you have more details. Nenette

Every day is a school day with chocolate. And you'll be pleased to know that the easy answer to your question is yes! Go ahead and gently warm the chocolate to keep it fluid after you've tempered it. I use a hair dryer 😊

​@@NenetteChocolates Thank you so much for taking the time to answer my question! Of course I want to share the recipe I was talking about: ;) Whipped Cream Truffles by the renowned pastry chef Cees Holtkamp from Amsterdam Wacht his video with his granddaughter: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qMbXQGI5lWk.html This is how he makes it in his own words: - 250 grams butter - 200 grams granulated sugar - 150 grams whipped cream (40% but at least 35% fat content!) - 1/2 vanilla pod (scraped out) - approx. 300 grams Callebout 811 chocolate - lots of cacao powder Heat the sugar, cream and the contents of the 1/2 vanilla pod. (this makes the taste much more intense) > also heat the scraped vanilla pod in the mixture > DO NOT LET IT BOOK let the mixture cool until it is lukewarm (room temperature) remove vanilla pod from mixture (and store in in a jar with sugar to make vanilla sugar!) beat the butter with the mixer and SLOWLY add the mixture (once the butter melts you have ruined it!) until you'll get a nice and light/airy mixture! (approx. 4 minutes) room temperature is not alway warm enough so if needed heat the outside (!) of the bowl with a hairdryer so that the cream becomes a bit softer (also do with cake etc, then the butter releases from the side and is completely absorbed into the cream/mix) use a piping bag with a wide syringe (approx. 15mm) put the mix in the piping bag and pipe on a baking tray in a rugby ball shape, wider than the nozzle then put the baking tray with the truffles in the freezer (a few hours) Covering the truffles with the chocolate: - truffles must be frozen - chocolate temperature 40-50 degrees put a packet of cocoa powder on a large plate and use a fork with the middle 2 prongs bent back to dip the truffles through the chocolate. Throw the truffles 1 by 1 in the hot chocolate and use the fork to get the truffle out and then by letting the bottom of the fork / truffle touch the chocolate each time, you pull off the excess chocolate. > so DO NOT let the truffle 'drain' on the fork, then too much chocolate will remain. After making this movement a few times, throw the truffle into the cocoa. Immediately roll the truffle through the cocoa and toss it on another plate so that excess cocoa falls off. You never keep chocolates in the fridge, but these truffles do!

@@erikderuiter7475 Wow! That looks exciting! Thank you for sharing the recipe with me. I'll give it a go when I'm not surrounded by flocks of Easter chickens (occupational hazard at this time of year!). Nenette

Hank you for watching my video. I'm afraid tempering is something you have to do in order to manage the molecular structure of the chocolate and to get it to set with the qualities we chocolatiers require. For practical (i.e.to get the chocolate to release from moulds etc) as well as aesthetic reasons! Actually, it's quite therapeutic but if you really don't want to do this, there are machines around that will. I have no experience of using palm oil in making chocolates. It's a product I have problems with both because (1) it promotes high cholesterol and (2) the environmental aspects of producing it. In any case I'd guard you against adding anything to your chocolates that you don't need to - you will change the texture and taste. Remember 'less is more!' I also don't add cocoa butter as part of my tempering process - my various videos on the subject explain how I temper chocolate. However of course other chocolatiers do! It will be the same kind of process and you might want to hunt around online to find their methods.

I don't understand your question, I'm afraid

@@NenetteChocolates I wanted to know if you do white chocolate tempering

@@bcqwm5w yes, I do. Hunt through my other videos where you'll find one on this subject