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How to Temper Chocolate | Candy Making

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Watch more How to Make Candy videos: http://www.howcast.com/videos/511724-How-to-Temper-Chocolate-Candy-Making Hi. So, today I am going to show you how to temper chocolate, which is a very complicated-sounding process, but it is actually super easy. I am starting with my dark chocolate pistoles, which are these nice, round chips, but you can use any type of chocolate as long as it is a good quality chocolate that is going to melt down nice and viscous and will set up really nice with a good snap and sheen. That is the point of our tempering process. So, I am going to bring this over to the stove where I have a double boiler. I am going to hop on over. So, I am just melting down this chocolate about two thirds of the way, and I am working over my double boiler. It is also fine to do this in a microwave in a microwave safe container. I am just using my rubber spatula to gently stir my chocolate around, make sure nothing is scorching in the pan. And, again, I am just melting it two thirds of the way down, and we are going to use the rest of the chocolate that has not melted to cool down the melted chocolate. So, my chocolate is melted two thirds of the way. You can see I still have kind of big chunks of chocolate running through it. So, I am going to use that chocolate that has not melted to cool down my chocolate that has melted. And, what that is going to do is first, it kept my chocolate from getting too hot and then, second, this is just the easiest way to quickly bring down the temperature. Other ways to do it, you could take an ice bath and kind of pop it right on top of the ice bath and that will help cool things down. Or, you could pour it all on the table which is an extremely messy way called "tabling." But, this is the cleanest way, the easiest way, and if you notice I am going to occasionally take the back of my finger where it is nice and sensitive and I am just going to touch my chocolate and see where the temperature is. Right now it is still super warm. So, I am going to keep stirring, and you can see with my rubber spatula I am making almost a figure eight. I am kind of moving back and forth. This keeps me from getting too many air bubbles incorporated into my chocolate. It is just nice and gentle. I am stirring and stirring. And, if you notice that your chocolate has completely melted before it cools, and we are looking for it to cool to about room temperature or a little bit cooler, then add a little bit more chocolate. So, I am going to add a few more chocolate chips, and I am just going to keep stirring. So, what is the purpose of tempering? The purpose of tempering is to get our chocolate to the point where we have melted it down but then we have cooled it down so that it will set at room temperature. Which means that you will get nice, firm, stiff candies without having to pop them in the refrigerator. Think of M and M's - melt in your mouth not in your hand. You want something that will be at room temperature and not go anywhere. And, also, if you look at my chocolate you can see almost streaks running through - that is the cocoa butter, and what we want to do is emulsify all that cocoa butter into my cocoa solid so it gets something that is really glossy, really smooth, and nice and cool. So, my chocolate is ready to go. It is nice and cool to the touch. It is really smooth and glossy. There are no streaks running through it. So, we are ready to go. Use this for dipping strawberries and Oreos, or use it for your own chocolate truffles or a nice chocolate ganache. And that is how you temper chocolate. Enjoy.
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Text Comments (147)
Wicked Amoeba (4 months ago)
I tried tabling once. Never again.
michelle81477 (5 months ago)
Great video :)
michelle81477 (5 months ago)
❤️
Cindy M Garza (6 months ago)
when was the cocoa butter added. I didn't see that
philosophfox (3 months ago)
it's a part of the initial chocolate making process. It comes out because of the heat separating the chocolate.
ryan barker (6 months ago)
i don't know a ton about chocolate, but i can imagine a chocolatier watching this with blood vessels about to burst....
mmdzw florida (6 months ago)
U should use thermometer to get perfect result
Nadene Barboza (8 months ago)
Can I use compound chocolate? Or do I have to use only coverture?
Stephanie (8 months ago)
How did the tempered chocolate get tempered?
Shaun (10 months ago)
for chocolate to tempure, does there need to be any added sugar or can it be just cocoa + cocoa butter?
linop412 (11 months ago)
I rarely leave a negative comment, but this is an extremely way to temper not to mention incorrect if you want it perfect. For a howcast video, Im pretty disappointed.
Nirav Panchal (11 months ago)
Is It Melting Or Not?
MephsTV (1 year ago)
There are so many complicated videos about tempering chocolate, this one is straight to the point! Thank you.
Ben Desrosiers (1 year ago)
This is a really great vid. Thank you!
Edwin De la Cruz (1 year ago)
Can you use this method to 'any' chocolate?
zestychlorine (1 year ago)
Tabling is the best
Santiago Thicc (1 year ago)
"Were gonna put a few more chips in." *puts entire handful* 😂
zeva606 (1 year ago)
it melts wayyy better if u chop up the chocolate first. I learned that from my work experience at Purdys chocolate factory!
Sneha Maheshwari (1 year ago)
I have a question here.... After I reheat again and the chocolate is ready to use, If i make a thin sheet of these chocolates and keep it and then re use it whenever needed. is that way possible? How much will I have to heat it so that I just melt and use the chocolate and not temper it again. That will save the time when I make something of Chocolate the next time
Silent Sniper (1 year ago)
Thanks for showing me what it mean
Mila Monje (1 year ago)
Yumeiro Patissiere!!!!😍😍😍
Stacey Marie Williams (1 year ago)
Hi, I'm just wondering if you need to temper chocolate when you make your own chocolate? Many thanks xx
Mary Adriane Vinluan (1 year ago)
why am i supposed to watch this?!!! 😅😂😂😂 im gonna make smores!
Vincent Li (1 year ago)
Thanks that was very informative :) changes my way of doing things in a much cleaner fashion
Nirajan Pradhan (2 years ago)
I cant belive this is the boring video ever in howcast
Merry Grace (2 years ago)
Hi, I like your video, your method is simple for a novice like me to follow. Can I use the tempered chocolate to glaze a cake, will the cake have a hard glaze and not easy to slice? Thank you
DJ Kenny (2 years ago)
so just mix it when its almost completely melted but there are still chunks then mis and add a handful of chocolates and mix until it gets glossy and cools down?
Aravinthan shanmugam (2 years ago)
you are sweet like chocolate
Kyle Caliber (2 years ago)
favorite tempering video thus far, i could understand her accent so i wasn't 2-5 seconds behind in the video.
Oishii Banana! (2 years ago)
going to try this
clip012 (2 years ago)
Going to use it to make peanut butter cups and coating potato chips.
Crafty Girl (2 years ago)
Could you use a microwave
Alaila Reyes (2 years ago)
Crafty Girl she said you can use a microwave
SnapCracklePapa (2 years ago)
Stop saying so so much. Everybody saying so to start every sentence. It's too much. Too much!
laboheme4 (2 years ago)
Thank you! As I am lactose intolerant I would like to add rice milk to the chocolate drops. Which is the best way to achieve this?
Grace SilverTower (2 years ago)
THERE NOT CHOCOLATE CHIPS!!!, THERE CHOCOLATE BUTTONS!!!
Sumaiya Mazhar (2 years ago)
Grace SilverTower they're*
Grace SilverTower (2 years ago)
DARLENE PERRIELLO sorry.....
it's just me (2 years ago)
I believe what you were attempting to write was : " They're not chocolate chips, THEY'RE Chocolate buttons.
I'll Eat For Food (2 years ago)
Hey guys, I made DIY chocolate bowls on my channel. Check it out and I'm sure you'll like it.
Jackii Fu (3 years ago)
Is there water in that pan???
Kokona Haruka (3 years ago)
For tempering do i use real chocolate fake chocolate or either
xXAwesomeAidXx (3 years ago)
Fake is already 'tempered' but it doesnt taste as good But real yes you have to temper it
Leon Allan Davis (3 years ago)
Those are nice...
Becca - Boo (3 years ago)
thank you very very much ! seen a few other ways and this one seems the easiest for me :)
Irene Mason (2 years ago)
Yes she has done that but if you noticed she then removed it off the double boiler and then added more chocolate which is called seeding, this helps cool the tempered chocolate down. She has done this correctly.
Becca - Boo (3 years ago)
this is a way to temper it.. by adding the extra solid chocolate its putting in some of the balanced molecules .. try watching the whole thing and listening...
Christine Bartholomew (3 years ago)
Thank you so very much. I always wanted to work with chocolate but the processes i have seen are so messy and off putting for the novice. I will definitely try your method. Thanks again.
omfato ana (3 years ago)
How you leve you chocolate melting for along time because when i make the mold in frig the remaing chocolot be hard not liquid
Rosemary Zenith (3 years ago)
Can anyone tell me how to store the melted chocolate for further use ?
fabforces (3 years ago)
Pipe them into circles using a ziploc bag with the tip of the corner cut off onto baking paper when they are set peel them of and put them into another ziploc bag, then keep them in the fridge.
Niki K (3 years ago)
+Howcast I live in a country where there is no cooking chocolate. So can I use regular Hershey/Cadbury/Lindt candy bar (dark chocolate)?
BunnyReads (3 years ago)
It has been a long time, but you just chop up the chocolate and then the process is the same. :) you can also just use regular Chocolate Chips, like the kind you'd put in chocolate chip cookies.
Claudia Tennant (3 years ago)
im sorry ur not any thing I said im super sorry
Claudia Tennant (3 years ago)
im sorry ur not any thing I said im super sorry
Sweet Infusion (3 years ago)
wen will the chocolate set...I meant its temperature
Island Voice (3 years ago)
very educational -keep up the good work
justpar2012 (3 years ago)
I thought that once the chocolate was cooled it had to be heated back up to complete the tempering process.
Alok Somani (1 year ago)
I'm thinking this is essentially the second melting process, she's just showing the technique for it. In practice, you would first melt your cocoa butter/make your chocolate, set it, and then continue to this step. So here I would be taking my already set chocolate, melting 2/3 of it, and then tempering it with the remaining 1/3. Then I'd set it again at room temperature.
Ryan (1 year ago)
justpar2012 yeah you’re supposed to cool to around 28 and then take it back up to 32 degrees. If she put that in to a Moult to set there my understanding is it wouldn’t have a glossy shine to it.
funky spypy (3 years ago)
probably the most laziest and vague chocolate tempering video out there..
minde ringys (3 years ago)
+Ó Slatraigh haha yes indeed 😀
Ó Slattarra (3 years ago)
@minde ringys :D It is better to not temper it, if the chocolate is going to be eaten quickly. In my opinion anyway.
Ó Slattarra (3 years ago)
@minde ringys I do know chocolate. You're making it out to be more difficult than it is.
Claudia Tennant (3 years ago)
elain tee your an arshole and I think that your channel is terible
Tasia Boldyreva (3 years ago)
Sort out your grammar before you insult people, dumbass.
Claudia Tennant (3 years ago)
elain tee your an arshole and I think that your channel is terible
Celine Marie (3 years ago)
👏🏻👏🏻👏🏻
Claudia Tennant (3 years ago)
u are so stupet my phone did not load because of this stupet video
Helen Dong (3 years ago)
Look, child. Do you realize that you're blaming a woman over the internet for your malfunctioning phone? You don't know her at all and you're saying these rude things simply because you cannot take care of your electronics. You sound like an illogical 5 year old right now. Please return to YouTube after you've completed elementary school.
N Srikumar (3 years ago)
+mali farmer ohh
mali farmer (3 years ago)
+Claudia Tennant I don't care what you think about me:) If you don't something nice to say keep it to yourself:)
Christine Tan (4 years ago)
May I know what type of chocolate? Converture or compound chocolate, thanks
Schyzo Scherzo (4 years ago)
@Christine Tan Any chocolate that contains cocoa butter is chocolate that should be tempered. Compound chocolate does not need to be tempered at will set at room temperature without tempering. :)
Nasra Alaamer (4 years ago)
Can I use milk chocolate?
Schyzo Scherzo (4 years ago)
@Nasra Alaamer Yes. :)
Kishan Kagami (4 years ago)
Do i have to use a Glass Bowl??
Schyzo Scherzo (4 years ago)
@Kishan Kagami No, it's actually better not to use a glass bowl because glass tends to trap in heat and continue to heat up the chocolate even after you take it away from your heat source.
Angel inSpirit (4 years ago)
Should the bowl touch the water or not? Should it be put when the water is boiling or not?
Ó Slattarra (3 years ago)
+Kpop Angel its fine when it's boiling, but make sure you keep adding water to it. You don't want the water to evaporate completely. The bowl doesn't have to touch it. Basically, all the bowl does, is allow it to be melted without burning/sticking to a cooking pot.
Atomic Creeper (3 years ago)
No you cant water can only physically get up to 100 Celsius chocolate does not burn at 100 celsius
Braxton Dennis (3 years ago)
You can burn the chocolate if the water is touching it
Atomic Creeper (4 years ago)
Umm nope... Chocolate doesn't burn at 100 Celsius the maximum temperature of the water...
Jeane Anusencion (4 years ago)
I remember yumeiro patissiere in the temperature of the water
bbarook15 bbarook15 (4 years ago)
so whats is chocolate tempering ?? the video was just melting chocolate !
Ó Slattarra (3 years ago)
+bbarook15 bbarook15 Tempering means you've melted it and mixed up all the cocoa butter/fat in with the rest of the cocoa solids, so that when it finally cools it will set and it wont melt at room temperature. It's basically for shelf life. IF you just left untempered chocolate out in room temperature it would not stay solid.
Schyzo Scherzo (4 years ago)
@bbarook15 bbarook15 Tempering chocolate is melting the chocolate, but lowering the temperature back down. If you don't temper the chocolate, it will not be able to set at room temperature.
DaintiElaine (4 years ago)
She explains it beginning from 2:35
Jhet Velasco (4 years ago)
I like her eyes! 
Karen Conine (4 years ago)
I like the idea of using the double boiler.  I've always felt that a microwave "zaps" nutrition from good products.  Thanks for sharing this great tutorial video.
Samanta Nicol (3 years ago)
@Emilia Selmosson My dentist had informed that it affected tooth health what he believes actually microwaves are fairly new!! we don't know what harm they do.till a few more generations just like lots of new inventions .
Emilia Selmosson (4 years ago)
@Sebastian Krzenzck Did I say I thought microwaves were bad? Am I not arguing for the very opposite here?
Emilia Selmosson (4 years ago)
@Teodora Abalos How can it kill what is already dead? Meat and cocoa butter, sugar etc int he case of chicolate is all just dead matter. Plus, if that was totally true, it would make food more safe since it would kill bacteria. Either way, food won't lose it's nutrients or magically become dangerous because it has been microwaved. 
Teodora Abalos (4 years ago)
@Emilia Selmosson Seriously? Microwaves are radiation. Radiation kills everything. Except cockroaches apparently..
Divya Shah (5 years ago)
Kashino Makoto. That is all. 
Tiffany Glass (5 years ago)
Miss GIJoe (5 years ago)
I will try this ;) the method is simple but you're explanation makes the difference....
Andre Temperatura (1 year ago)
Dhee Anggra and not every person uses ppl or hv
Oishii Banana! (2 years ago)
minde ringys not all ppl hv microwave and not all ppl hv proper table to temper the chocolate ✌
minde ringys (3 years ago)
+Miss GIJoe this method its called laziness, not a proper way to temper
Sarah Khan (3 years ago)
@Josh H sorry what?
JoshTheHod ! (3 years ago)
+Sarah Khan +Tasia Boldyreva Three reichs and your out
Vaishnavi Patel (5 years ago)
Janne Thiebaud (5 years ago)
Thanks for this tutorial, I appreciated learning a new way to temper Chocolate, that is easier for me.  Ignore the stupid, juvenile, good for nothing, rude, parasitic  trolls, they have nothing better to do than go around video's bothering people with their single brain cell worth of intelligence, otherwise known as bottom feeders. :)
John Coulston (1 year ago)
Bottom feeders are actually in the Crustacea phylum. And they have a lot more than one brain cell.
ilinaeternity (5 years ago)
Agreed. This is a fantastic video and really is helpful to those of us that want to learn how to best handle chocolate. There's no reason for some of the juvenile and stupid comments down below. 
Ashna Vayalil (5 years ago)
I thought about kashino from yumeiro patissiere when i saw this. Nostalgia....
Isis Chien (3 months ago)
OMG SAME
Monika Gupta (1 year ago)
I am watching this video because I wanted to make chocolate cake , just like kashino from the anime yumeiro patissiere
hey, it's tua (2 years ago)
Ashna Vayalil I actually thought that they would do it like that.
Norie Mccray (2 years ago)
Ashna Vayalil Hhfhdbd. Koop
merlinnnno (5 years ago)
High five, sis! ^ _ ^
offwithurhead (5 years ago)
No, that wouldn't work, I usually prefer rivering mine but if you're too scared to mess up you could always just go ahead and pond it.
rachhh _ (5 years ago)
Tasha, white chocolate is also applicable
Can I do this with white chocolate?
ellen brazenall (5 years ago)
Can i lake the spatula afterwards please!!! : ) lol
leah908070 (5 years ago)
i miss old howcast
Mayank Kastwar (6 years ago)
@ruzxtjx yeah im soo addicted to online poker, if you use a no deposit bonus you can get start for free. you can get 5 pounds from this poker site get it here >> bit.ly/19tIOqx?=xjiegd
Zee H (6 years ago)
I had no idea I can temper in a different way other than on the table, THANK YOU!
SonicRainBoom12X (6 years ago)
@amber carraher aha! So THAT'S who that dislike belongs to!
SonicRainBoom12X (6 years ago)
Dark chocolate? NU!
SonicRainBoom12X (6 years ago)
Mmmm
Julia May (6 years ago)
Chocolate ^_^
Amin Hadi (6 years ago)
7th
Marc Santos (6 years ago)
11th
Omar Parra (6 years ago)
10th
Majd AL-Hazmi (6 years ago)
9th
COOCH00 (6 years ago)
8th, next guy keep it going.
Tanya 985 (6 years ago)
7th
Andreas Thorvaldsen (6 years ago)
6th
FakeNinja21 (6 years ago)
5th
eiRy (6 years ago)
:v
Martin (6 years ago)
2nd c;

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