What other chocolate tempering questions do you guys have? I'll make a video! :. )

@kimtaylor1142

Жыл бұрын

I usually enrobe by hand and I am alone so it takes forever! :) I find that trying to keep the tempered chocolate at working temp, it can still manage to over-crystallize after a couple hours. I have heard you can add more completely melted chocolate to dilute the beta crystals, but I never know how much to add? I usually end up remelting the whole bowl and starting over and I know that is not necessary. Any suggestions? Thanks so much, great videos!

@jonny11208

3 ай бұрын

Love your work. Very insightful and love that you use Celsius. I was tempering chocolate but due to time I had to stop after dropping the temperature before bringing it back up. It set with light streaks. Is it possible to fix this by brining it to around 30º or do I need to start all over? Merci!

@BrittneeKay

3 ай бұрын

Aw thank you! Yes just re-temper it from the beginning! Chocolate whether in temper or out of temper must be re-tempered before each use anyway! : ) Be sure to use tempered chocolate for the seeds if using that method!@@jonny11208

@jonny11208

3 ай бұрын

Merci beaucoup! Thank you so much!

@BrittneeKay

3 ай бұрын

You're so welcome!!@@jonny11208

Brittnee is the Goddess of chocolate!❤

@BrittneeKay

2 ай бұрын

😱🥰😊😁

Love that snappy sound! Much like the satisfaction you get from popping bubble wrap! : )

@BrittneeKay

Жыл бұрын

Yeah!! 😍😍

Another great and useful tutorial. Keep up the Great work.

@BrittneeKay

Жыл бұрын

Thanks!!

You are the best!!

@BrittneeKay

Ай бұрын

😊😊😊

graciaaaas

@BrittneeKay

Ай бұрын

You’re welcome! ☺️

Brittnee esse vídeo sobre temperage de chocolate foi muito útil,e muita clara a sua explicação. E deu pra aprender muito bem. Obrigado por repassar seu conhecimento,tenha certeza que você tem um pontecial,Deus abençoe minha confeiteira favorita....🤭🤭🇧🇷

@BrittneeKay

Жыл бұрын

Glad you enjoyed it!!

hi Brittnee. I had tried to temper chocolate sometime ago the seeding method over a double boiler, but sad it just didnt happen. But your video was helpful. i sure will try again.

@BrittneeKay

Жыл бұрын

Yes keep trying! You've got this!

@deepbluewater7714

7 ай бұрын

@michellenidharia9267 could be the steam condensed and water got in the chocolate, I had that happen on my first try, just use microwave, I got nice very shinny chocolates on attempt 4,

❤

@BrittneeKay

Ай бұрын

🥰

Great video!! Can I warm up my initial batch of chocolate in a microwave and pour into the melter before I begin seeding? 2-3 hours is a lot of time to reach the the initial temperature.

@BrittneeKay

10 ай бұрын

You totally can! Just warm it slowly and stir in between to prevent burning!

Hi Brittnee, thank you for your video, I have a question about the tempering when I temper the chocolate and start work with it during this time the temper chocolate starts to be cold do I need to temper it again or only heat it to cover the filling of the chocolate bonbon? and another question do we need to temper the raw chocolate only or even the leftover ?

@BrittneeKay

7 ай бұрын

Yep! Just gently keep it warm in the warmer. If you don’t have one you can use a bowl and a blow dryer or heat fun. Or use a double boiler. Keep it at working temp. As for leftovers, you must always retemper before each use!

Hi Bri (feeling like best friends already 😂). I'm binge watching your channel right now since I'm starting my small business making brazilian honey bread and they are covered I'm chocolate. I'm in a dilemma since I can't decide if I go with couverture for the taste or compound for the convenience. Anyway, which brand of compound you recommend? And where do you usually buy any of your chocolates? Found a couple of websites + Amazon, but I bet is something else out there. Thanks and keep your good work with your videos ❤

@BrittneeKay

Жыл бұрын

Oh hi! So glad to have you here and thank you for the comment and binging my videos! :D That is the question...convenience or taste. Really it's up to you! Maybe try out both and have some friends and family taste test and see which they like better. A lot of times people can't really tell the difference and there are some really good compound chocolates out there. My favorite so far is Van Leer! They come in dark, milk, white. I buy all my supplies mostly from a local store near me called Gygi's. You can visit there website here too if you'd like to order, they ship as well. It can be tough with weather to ship chocolate so I understand the struggle!! www.gygi.com/chocolate/compound-chocolate

@didinita

Жыл бұрын

@Brittnee Kay I finally got to your video explaining the types of chocolate, and there you mentioned the store and the chocolate. If I kept going, I wouldn't need even to ask because you are so precise explaining things. Thank you! ❤️

@BrittneeKay

Жыл бұрын

@@didinita 😄 hehe no worries! i don't mind answering questions! :D

Helloooo 👋🏻 I purchased the Sephra double tank melting pot and i wanted to know if i temper a larger amount in one side, am i able to set the temp on the other side to the chocolates working temp and separate small amounts into that without it losing temper? I'd want to do this so i can separate a small amount from the main batch and flavour it before pouring it into my moulds. Thanks 😊

@BrittneeKay

9 ай бұрын

I’m not sure, sorry! I haven’t ever used a double melting pot. Do each separate sides have their own temperature dial? 🤔

Hi Britney, thank you so much for the video it’s very helpful. Can I use compound chocolate for seeding? Also, what is the approximate ratio chocolate to seeding?

@BrittneeKay

8 ай бұрын

Hi! You're welcome! No you cannot use compound chocolate for the seeds. Compound chocolate is formulated totally different and doesn't contain any cocoa butter (which is the part in chocolate that requires tempering). You must only temper couverture and you must use the same kind of chocolate for the seeds. You'll want to use about 20% of your chocolate amount for the seeding. Hope this helps!

@tamarasweetbites9239

8 ай бұрын

Thank you for your reply ❤️

@BrittneeKay

8 ай бұрын

of course!! 🙂@@tamarasweetbites9239

So many questions…. Ever enrobe brittle or caramel squares? What’s your take on flavoring ganache with fruit juices or purées? That’s where I struggle. Cheers!

@BrittneeKay

Жыл бұрын

I haven’t enrobed but I’ve hand-dipped ☺️☺️ You can use both fruit juices and purées in ganaches with the right recipe! I am going to be focusing a lot more on filling recipes this year as well!

HI. Thank you for your video - I. put 2 kilos of dark chocolate into my melting tank and was going to use 400g of seed for it -- the temperature got down to 32 degrees but I had only used 280g of the seed - should I have used it all? Did I add it too slowly? would really appreciate your help! Thank you

@BrittneeKay

8 ай бұрын

Could be that you added it too slowly. You want to time it so that it all is melted around 34-33 so that it’s smooth by 32. If you don’t use it all you run the risk of not having enough stable crystals to get a good temper. Did you do a temper test after and what was the result?

Brittnee!! I'm selling my melanger to get a melting tank, so this video was right on time, thank you so much!! I want to get one from China to get started, and one that can hold two types of chocolate at the same time. What do you think? Also, I will put together a little bain marie to keep my piping bags. If you have any tips for keeping piping bags warm please let us know! The reason why I'm getting the tank is mainly because microwaves trigger my migraines so I can't use tehm anymore. 🥰🍫❤ Thanks again for your awesome videos Choc Goddess! 😍✨

@BrittneeKay

Жыл бұрын

Oh that’s amazing! Yes perfect timing, I am in love with my melter so far! I think it’s a great idea to start with a cheaper one and see how you like it. Two tanks for two types sounds amazing! For piping bags I usually just gently warm them up with a heat fun! I used to set them on top of a pan on top of steam water 😂 I find the heat fun works pretty good! Gotta get creative 😆 ah man, I hear you on the microwave 😵‍💫

@beuba5938

Жыл бұрын

I really loved seeing how you use your melting tank. ♥️ I am getting better with mine but this video helped. Not my idea but to save on the melting tank’s elements, I heat my chocolate in the microwave to 45 and then do the tempering before putting the chocolate in my tank to keep the chocolate at the working temperature. I do have a question..what if the tank brings the tempered chocolate over the working temperature ? I find that because my tank is not digital, after using the chocolate for a while, it goes below the working temperature and when I increase the temperature, it often goes over the working temperature so, I’m pretty sure that means I need to do the whole process of tempering again, right ? 🤦🏻‍♀️🤣

@BrittneeKay

Жыл бұрын

@@beuba5938 Thanks! I'm glad it helped in some way! :) Yes that is a good idea if you don't want to wait all those hours...just warm it up quickly yourself! My question is...does the warming tank slowly warm up and that's why the chocolate takes so long to melt and warm...or does it go straight to the temperature you set it to. **I think** it is built and designed to gradually melt your chocolate. So maybe it takes a couple hours to go from 1 to 45. But I totally could be wrong on that! I'm curious though!

@BrittneeKay

Жыл бұрын

Oh and as for your chocolate going over temperature then under. Some chocolatiers don't pour their chocolate back in the tank once it's been used to keep it from cooling down the rest. When you increase the temp on your tank maybe only go a couple degree above working if you want to warm it a bit quicker from cooling. It's hard to say, it's kind of a game of getting to know your machine. Mine seems to be spot on with the temperature, which is great even though it isn't digital! As far as tempering goes though if you keep your chocolate within around 27-34 I believe it should stay tempered and you can warm it or cool it back to 32.

@beuba5938

Жыл бұрын

You forgot to answer me 🙊🙋🏻‍♀️

I am a little confused! If I melt Callebaut White, Dark or Semisweet from the bag do I use the same callets for seeding to temper the melted chocolate or do I have to add ""already" tempered chocolate as seeds? If so, what do you purchase as already tempered chocolate to add?? Thank you!

@BrittneeKay

2 ай бұрын

Yes, you will use callets fresh from the bag for the seeds. If you're new to tempering this may seem confusing...many people wonder if you're just simply melting already tempered chocolate if it stays in temper. It doesn't :) As soon as you melt chocolate the stable crystals melt and you must do the process to encourage them to reform. So you melt your main amount (this can be previously tempered or untempered chocolate) and then as you add the tempered seeds, you are adding in stable crystals and as you stir and cool you develop more! : ) Hope this helps!

Hi Britney love your videos on chocolate I had a question I make my own chocolates but the chocolate lees sticking not sure if I’m doing something wrong?

@BrittneeKay

Жыл бұрын

Hi thank you!! Did you mean it’s sticking? Is it sticking in the mold?

@Krismooney2023

Жыл бұрын

@@BrittneeKay Yh it just sticks to the mould?

@BrittneeKay

Жыл бұрын

@@Krismooney2023 Hmm and you're tempering your chocolate before molding? What method have you used for tempering?

@Krismooney2023

Жыл бұрын

@@BrittneeKay I heat water to hot but not boiling then once heated to a certain temperature then I add the remaining chocolate

@BrittneeKay

Жыл бұрын

@@Krismooney2023 Ok nice, so you're using the seeding method? That should work great as long as you're getting enough seeds to fully temper the chocolate!

Hey Brittnee! I have a question for you. Can I melt chocolate in hot-to-warm water, especially the one that doesn't require tempering? Or will it burn the chocolate? Watching from Bangladesh! May you find peace and love in life, inshaAllah!!

@BrittneeKay

Жыл бұрын

Yes you for sure can melt chocolate in warm/hot water! So what you'll want to do is have your chocolate in a large bowl and place it on top of the water. Continuously stir it and be super careful not to get any water into the bowl of chocolate or it will seize. And you can use this method for compound chocolate for melting or you can use it with couverture chocolate for tempering...you'll need to reach the chocolate's top temperature and then you can seed it down to working temperature and you will be good to go!

would you recommend the seeding method when tempering high volumes of chocolate? like over 8 lbs?

@BrittneeKay

5 ай бұрын

Yes definitely!

Brittney, danke für das Video, habe ich das richtig verstanden, du nimmst temparierte Schokolade zum Impfen? (Samen) L.g. Geli

@BrittneeKay

Ай бұрын

Yes you must use tempered chocolate as the seeds! 🙂

How much seed for tempering white chocolate plz ? If black is 20% seed i guess white chocolate will be higher ?

@BrittneeKay

2 ай бұрын

Nope, I use 20% for all types of chocolate! :)

Do you have to temper the leftovers again that you saved in the bag?

@BrittneeKay

Жыл бұрын

Yes! :) You must always retemper to reuse! But since it's well tempered you can use any method!

Kann ich die Schokolade auch in der Kennwood Coking chef Temperieren sie heizt ja bis 50 Grad Celsius

@BrittneeKay

Ай бұрын

Not sure my translation is accurate here, can you rephrase the question? 🙂

Do you have to hold your temptation when you work with chocolate like I do?

@BrittneeKay

Жыл бұрын

For eating it all...😃 Sometimes, but sometimes after working with it all day I lose my appetite for it! lol

so I bought one of these and I have a couple of questions I bought the digital 13 liter one to future proof me for bigger amounts. is it ok to use smaller amounts and it not affect performance. I know the probe has to be submerged for the reading. when using smaller amounts for a big unit, is it ok to just constantly push the chocolate to the probe for a reading, I know yours is manual so its ok if you dont know this answer. but my other question was. if your using tempered chocolate from the bag (callebaut 811)cant you just set the tank to 90-93 to not break the temper and just go there and avoid the seeding method? like how the microwave method works?

@BrittneeKay

4 ай бұрын

Yeah, I'm not sure I understand what you mean when you say probe...are you talking about a thermometer or a piece on your chocolate melting machine? As for the tempering question...no you cannot just simply warm up tempered chocolate. This is a common question and I also used to not fully understand this when I was first learning. Tempering is the full process, it isn't just about the end temperature. Each crystal within chocolate has a melting temperature and each crystal develops at a specific temperature. By simply melting your chocolate you basically untemper it. In order to fully understand it you would have to dive deeper into the science behind tempering. Also, the microwave method is not simply melting the chocolate to a given temperature, think of it as an alternate seeding method because that's essentially what it is. The unmelted chocolate is acting like seeds. With all that being said, I actually watched a pretty informative video the other day on tempering that I will recommend you take a look at! I think you'll find it super helpful: kzread.info/dash/bejne/fHxpw9GHoqaxoqQ.html

@borisrodriguez-cw3dr

4 ай бұрын

@@BrittneeKay the digital units. Have a temperature probe it’s what lets the machine know whether to heat up or stop heating to maintain the temperature once it reaches working temperature. Thanks for the information.

@BrittneeKay

4 ай бұрын

Oh I see what you're saying, yeah mine isn't like that so I'm not quite sure! I wonder if your users manual possibly has a minimum quantity listed for use?!@@borisrodriguez-cw3dr

@borisrodriguez-cw3dr

4 ай бұрын

@@BrittneeKay the manual doesn’t specify very lacking. But i remember reading it somewhere and it does because the probe is on a clip standing upright on one side. if there isn’t enough chocolate covering it and the lid is off your room temperature (if kept in the upper 60s as one is meant to when working with chocolate) can throw the sensor off letting it think the chocolate is colder than it is triggering it to warm the chocolate when it dosnt need it raising its temperature above the working temp breaking the temper ( learned this the hard way) so I found the work around when using smaller amounts is remove the probe from the clip and dump it flat into the chocolate so it’s fully covered and leave the lid off after reaching working temperature. that way it maintains it at the right temperature. Because the unit can warm but not cool. So the 67 degrees of the room keeps it at working temp and if it drops it kicks on to bring it back.

@BrittneeKay

4 ай бұрын

Gotcha! Yeah, I think the warmers generally work better for larger quantities of chocolate and I don't find the hassle of pulling my warmer out worth it unless I'm tempering around 3 lbs or more. So I guess if your work-around works that's great, but also I find tempering like 1 or 2 lbs of chocolate easier to do in a just a plastic bowl!@@borisrodriguez-cw3dr

good morning seen a post on FB about molding and pouring, do you leave your mold upside down after pouring to darn access chocolate to get a thin shell, think I have been doing all wrong here:(((((( I leave it right side up. after watching this video about tempering I'm confused. I use Callebaut and do the seeding method with double, so your saying I need to temper the seed before adding to bring it down to 89 F ?

@BrittneeKay

Жыл бұрын

Ok so I don't leave my molds upside down unless they are something large like a large Easter egg or a sphere. With standard bon bons I tip the mold on it's side to set up after I dump out the chocolate. If you're working with the correct working temp the shell really should be about the right thickness, but sometime you need to tap and scrape more than once. It comes with practice! As for tempering, yes the seeds must always be tempered chocolate! If you're using Callebaut you can use chocolate straight from the bag...it always comes tempered!

@terryraines9952

Жыл бұрын

@@BrittneeKay oh thank you, you rock. So when I use my chocolate just take it to 120 then seed and bring it down to 89.5 or 90 , I watch another video of yours where you set your mold on the side????? Now I'm confused so I guess it's what ever works for me ??

@BrittneeKay

Жыл бұрын

@@terryraines9952 Exactly right on the temperatures, just make sure your seeds are tempered or fresh from the bag. And yes, really nothing is a solid rule. You can set your molds on their sides, upside down propped up, right side up as long as they're cool enough to not pool in the bottom of the cavity... the most important part is that the chocolate shells cool evenly and don't pool in any direction. I just see a lot of chocolatiers put them on their side for the best air flow so I choose to do that most of the time!

@jorey711

10 күн бұрын

​@BrittneeKay Hi I'm new to all of this and would like to know, if you temper correctly to the working temp do you always let the mold set/ firm on its side? No need to refrigerate? I'm also curious how to store finished chocolate bars? In the fridge or not. I'm in the west where it's 90 degrees. Thank you

I thought you're supposed to reheat the chocolate to about 88° F after cooling it with seeds? Is that step necessary or have I just been doing it wrong this whole time?

@BrittneeKay

6 ай бұрын

For the seeding method it works a little differently. You don't have to follow the full tempering chart. Rather than cooling the chocolate to the low temp of around 27 C, you just make sure you hit the top temperature and then seed and cool it to working temp. 🙂

@Kwelar

6 ай бұрын

@@BrittneeKay Thanks for helping me understand this I appreciate it!

@BrittneeKay

6 ай бұрын

Of course!! : ) @@Kwelar

What brand of chocolate do you use? And where can I purchase the chocolate?&

@BrittneeKay

Жыл бұрын

Callebaut! Check out the link in the description. 🙂

How do you cool it down? Do you just lay it on the table or you put it in your chiller?

@BrittneeKay

5 ай бұрын

You cool it by pulling the tank off the warmer and setting it on the cool countertop along with adding in the seeds! Do not put it in the chiller, no need for that :)

@user-sg3hb1qt6d

5 ай бұрын

@@BrittneeKayi mean when you stored the left over chocolate. Do you just lay it on the table or do you put it in the chiller?

@BrittneeKay

5 ай бұрын

Yes the leftover I just spread evenly on a piece of parchment paper. You can let it set up at room temp or if you're in a hurry pop it in the fridge for just a couple of minutes. Then I break it up and put it in an airtight container.@@user-sg3hb1qt6d

@user-sg3hb1qt6d

5 ай бұрын

@@BrittneeKay I once did it but it turns white at some part of the chocolat, do you know why it happened?

@BrittneeKay

5 ай бұрын

That is fat bloom. Either your chocolate went out of temper before you poured it out or it was cause by the quick change in temperature in the fridge. But if it's just leftover chocolate don't worry about it. You break it up and you can use it again without a problem. You have to temper your chocolate each time you use it. As soon as you melt down that chocolate and retemper it it will be just fine.@@user-sg3hb1qt6d

Can we store the broken one in the temp machine itself???

@BrittneeKay

5 ай бұрын

What do you mean by broken one?

Hi, What do you think of the chocolate pump from TCFsales? Aloha

@BrittneeKay

5 ай бұрын

I'm not familiar with it, will you link it here and I'll take a look!

@fritzbabler6459

5 ай бұрын

for some reason, when I put in the link, the message gets deleted? Tried 3 times now. @@BrittneeKay

I have question. I tempered my white chocolate properly. My center was first a small portion of cheese cake. I topped it with homemade lemon curd. Problem my tempered chocolate would take and seal the bonbon? I

@BrittneeKay

5 ай бұрын

Sorry I don't understand the question...it would or would not seal the bonbon?

@lauraguynup4555

5 ай бұрын

@@BrittneeKay I could not seal my bonbons. Thinking my fruity filling/lemon curd is the reason why?

@BrittneeKay

5 ай бұрын

What happened when you tried to seal them?@@lauraguynup4555

@lauraguynup4555

5 ай бұрын

When I scrapped across the top to remove the excess chocolate all of it kept coming up with small bits of lemon curd. I have read some articles stating the lemon curd should be thick in structure. Some recommendations were to seal by spraying with a thin layer of cocoa butter. One chocolatier stated he/she added cocoa butter to lemon curd. Sorry if I am confusing you.

@BrittneeKay

4 ай бұрын

Oh ok, I understand, just didn't know exactly what happened. Yeah it just sounds like your curd is really soft. With soft or liquid fillings you can use another capping method using a guitar, acetate, or transfer sheet. I don't have a video yet on this but will, but you can look it up, it's really easy!@@lauraguynup4555

If we used a non tempered choclate for seeding the melt chocolate what will happen? And you were using the easy way of melting the choclate and when its totaly melted you were spreading it into the molds and continue working( without using tempering) so why you now changed yr way?

@BrittneeKay

Жыл бұрын

If you use untempered chocolate then it won’t temper the chocolate with seeding. I’m not sure I know what you mean, are you referring to when I use compound chocolate? Compound chocolate doesn’t need to be tempered so that’s the kind I use without tempering!

@lanaahmad308

Жыл бұрын

@@BrittneeKay first of all thank you very mch for answering. you r so logic if we used untempered choclate it won't temper the one wich we want to be tempered.and here a question will appear where can we get or how a tempered choclate from the beginning? Ragarding to which way im talking about, the way that u didn't temper the chocolate i thinnnk that it wasn't a compound one. I will check the video and send it back to you or i will leave a comment over there for you.

@BrittneeKay

Жыл бұрын

@@lanaahmad308 Yes of course! Ok yes, so if you use untempered chocolate as seeds you aren't adding in any stable crystals. If all you have is untempered chocolate you can still temper it, you just can't use the seeding method. What you'll have to do is, using the temper curve for your chocolate type, bring it up to the top temp, cool it down to the low temp, then bring it up to working temp. That is the full tempering process. If you want to stick to seeding all you need is a fresh bag of chocolate. They come tempered so you can always use untempered chocolate to melt down and then fresh chocolate right from the bag as seeds! Hope this helps! :)

@lanaahmad308

Жыл бұрын

@@BrittneeKay ،oh thats right.. 🥴🥴🥴

What is the emissivity of the reader meter

@BrittneeKay

Жыл бұрын

I'm not sure I know the answer to that 🤔 What are you looking to find out?

How long to melt it?

@BrittneeKay

10 ай бұрын

It takes a couple hours in the warming tank to get up to the top temperature!