How to temper dark chocolate at home. Seeding methode!
In this video, we're going to show you how to temper dark chocolate at home, by using the seeding methode. For me this is the easiest way, to make sure, that your chocolate is perfectly tempered every time.
Tempering dark chocolate is a skill that you'll want to learn how to do correctly, as it ensures that your chocolate is consistently delicious, has the right consistency and keeps shiny. This video is a step-by-step guide that will teach you how to temper chocolate the right way, so that you can get the most out of every bite!
In this tutorial i will teach you how to temper at home, with the seeding methode. If you follow my instructions, you will succeed! Have fun.
Where to buy the chocolate i use when tempering? www.gourmet-ve...
www.pastrydepo...
Important is to buy good quality chocolate. Just to mention some of them. Callebaut, Scharffenberger, Valrhona, Michel Cluizel, Läderach, Friis Holm and many more..
Пікірлер: 35
OMG you have a tempering (chocolate) stone!!! 😲🤩 Tempering chocolate the stone method! 😀 Genius 👍
Brilliant, thank you very much! I feel much more confident now.
Super ! Please more videos like this
Excelente el metodo de la piedra de chocolate. Por favor podrias subir algún video usando aerografo. Muchas gracias.
@SweetKitchenSkills
4 күн бұрын
English please😅. Translate in Google🙏🙏😘
Thank you very much for this video! Great work, I have learned a lot, please keep uploading video's like this. 👍
Merci beaucoup pour cette astuce géniale et tellement utile 🙏🙏🙏💚
بارك الله فيك 🫡🫡
thank you so much for chocolate stone trick 🌹
Thank you so much ❤❤
Buenísimo. Gracias!.
Is Van Houten Good?
Like your video and method If room temperature is 26°c how I temper chocolate .
@SweetKitchenSkills
9 ай бұрын
You temper as i describe in my video. 😂😂 Just make sure the chocolate you use for seeding, is cold. 😉
Good afternoon! What is the name of your new airbrush model?
@SweetKitchenSkills
Жыл бұрын
Wait for my next video😉
@ElenaDavudova
Жыл бұрын
@@SweetKitchenSkills 😊🤝
❤❤❤~🇸🇬I watched few of your videos before consider to subscribe you but Big Thanks for your humble kind guidelines 💪🏻💪🏻💪🏻support❤❤❤
Great video thanks! How can we keep the chocolate in temper while working? And if the tempering didn’t work we just heat it back and do the process again?
@SweetKitchenSkills
Жыл бұрын
Thanks. You can use a heatgun to reheat, or a chocolate melter. Just keep the temp below 31 and above crystallization
Thank you very much! You don’t suppose to reduce temperature to 27 c and then to heat to 31/32?
@kikitauer
Жыл бұрын
If I understand it correctly, it is done with the table method to prevent the other crystals that form close to this temperature. But with the seeding method the chocolate is already "told" how to crystalize so no further reheating is necessary. But a good question I suppose 👍
@SweetKitchenSkills
Жыл бұрын
No of course not. That would be waste of time. You mixing to tempering methodes together. When you do tempering on a marbel, you cool to 27 C, and then mix with the rest of the chocolate. Just follow the instructions.
@SweetKitchenSkills
Жыл бұрын
Its just a different methode. Table methode is more difficult.
@lisamayer1777
Жыл бұрын
@@SweetKitchenSkills The tutorial is missing crucial information- what is the ratio of seeded chocolate to add?
Thank you thousand times for your videos. I'm a beginner and your videos helping me a lot 🧡 I have a question. what was the temperature of the piece of chocolate you added in the fourth minute? Should it be kept in the refrigerator?
@SweetKitchenSkills
Жыл бұрын
Thank you so much, i really appreciate it, keep me posted. Just room temperature😎👍
@lida9028
Жыл бұрын
@@SweetKitchenSkills thank you 🙏🙏🌸
Thank you for the video, Why haven't you added the cocoa butter to temper the chocolate ?
@SweetKitchenSkills
11 ай бұрын
What do you mean? You dont need to add extra cocoa butter to temper chocolate! Chocolate contains cocoa butter. Dont understand your question🫣
@user-mk4fz6ue6g
11 ай бұрын
@@SweetKitchenSkills thank you for your reply, I've seen some chocolatiers adding cocoa butter to temper chocolate when the temperature reaches 35°
Hi😊 for 500 g melted chocolate, how much grams do you need for the seeding process? Thank you
@SweetKitchenSkills
Жыл бұрын
Didnt you watch the video😂. About 20%, depending on the temperature of the chocolate. 👍
@MrChrillepille
Жыл бұрын
@@SweetKitchenSkills You actually dont say it in the video. this was my first question as well after watching the video. The only reason i scrolled through the comments to find out. Thanks for answering =)
🥰👍🙏🤝