How to Temper Chocolate, the EASY way!
How to Temper Chocolate, the EASY way!
An idiots guide to tempering chocolate
1. You need 1 microwave safe bowl, 1 stainless steel bowl, a spatula and a thermometer
2. melt chocolate and heat it to 82.5-88°F. If it’s too hot, just let it cool down
3. Cold steel bowl in the freezer for 20-30 mins
4. Pour about 1/4 of the melted choc into cold bowl
5. Stir vigorously until it starts to thicken and sticks to the side of the cold bowl
6. Pour back into the warm chocolate
7. Stir to combine, completely incorporating the two
8. Test by dipping a butter knife into the chocolate and allowing to cool at room temperature. When cool is should have a matte, slightly glossy look to the surface
Chewy Salted Caramel:
– 200g caster sugar
– 80g unsalted butter
– 100g cream
– 50g glucose syrup
– 1 tsp salt
1. Melt the sugar in a small, non-stick pan on medium heat until all sugar is dissolved and it turns a deep amber colour.
2. Whisk through butter, being careful to not get any melted sugar on your skin, stirring until the butter and sugar combine
3. Pour in cream and whisk until combined, allow to boil for 1-2 mins.
4. Add in glucose syrup and salt, stirring well
5. Pour into a heat resistant container and blend with an immersion blender until smooth
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#stuffedchocolatebar #dubaichocolatebar
TONY’S!!!
W chocolate choice frrr
Use the seeding method instead!! It’s so much more consistent than a freezing bowl.
Tf is a camamello bar? That’s similar to a caramilk bar
The temper seeding method is good too
43% = 100%? The math aint mathing.
Please make a caramel video I’ve been wanting to make some!
BUT… he’s tempering ALREADY TEMPERED chocolate!
Just boil water and buy a bowl on it not touching the water and put the chocolate in there works 100% of the time (could someone give me the name of this method I forgor)
I’ve just been eating Tony’s chocolate when this popped up 😀
I just head to woolies in my car n buy carmello…nothin fun bout the let down
I love that chocolate brand
Goals.
Yum
https://www.youtube.com/watch?v=1n__Y7pBMt4 this guy’s video at 7:26 explains why you have perfectly tempered chocolate after that "failed" attempt. Seems like tempering has 2 stages. The failed attempted created all types of crystals, while the subsequent attempt (probably not beyond that crucial temp) melted away the undesirable crystals, leaving behind the only b5 crystals needed for tempering.
W chocolate brand! Tony’s chocolate bars do not support child labor and stuff like that!
You mean a caramel bar?
Can u show the actuall process on how to temper chcolate or make the thing melt cuz everytime I try it burns it…
Am I weird that I don’t care if it snaps? Bizarrely, I just melt it and it snaps anyway . No idea why
I just add unmelted chocolate to the melted chocolate and stir until it melts. Works 100% of the time
Tony’s chocoloney used 🗣️🗣️🗣️🗣️🗣️🔥🔥🔥🔥🔥🥶🥶💯💯🗣️🔥🔥🔥🔥🔥
Just melt it slowly. Its that simple, microwave in 10 second intervals till its almost melted, and stir
Get a sous vide, maybe 😅
Anchor man reference gets the like.
This was way too fast 😢
Oh salted caramel recipe please!!
Please dear god not the microwave
Tonys chocolate is goated
Tony is so goated both ways
@sari1550 how tf did this go from a argument about chocolate to someone getting called a facist lol
What the sigma
What works well is using a fourth of your chocolate as a seed chocolate, so not melting it in the first place and then adding it into the melted chocolate. That way you don’t have to have a chilled bowl
drop the caramellious vid
Him: “this is an idiot’s gui-“
Me: “I have been summoned”
Posted something like this on Reddit and everyone started asking me how to make chocolate😅
Do you let the chocolate cool down and harden in the fridge or freezer? Is it ok to let it harden in the freezer?
So we can retemper the fail tempered chocolate? If you know what i mean
Can you do a recipe for those of us with no microwave
How to temper chocolate the ocky way
He used a technique I’ve never seen and it’s as stupid as I think
Putting chocolate in a frozen metal bowl is very risky. Any water droplets could mess up the tempering process. It’s better to put cold water and some ice cubes in the freezer and then put the original bowl of chocolate on and off it occasionally until it cools down to the temperature you want.
Cool thanks. Be vegan for our fellow animals
I need to learn this so I can try to make a wonka mud sludge bar 😂
Is was the best chocolate bar ever
I wish they still sold them in Australia 😢
“and filled that with my chewy salted caramel”
I ruined so many bars, it’s frustrating!!!
It only works 43 percent of the time because you’re using a microwave
Niceee
Just use chocolate chips ffs.
What happened to the other 57%?
I like the fact checking!!!