Tempering Chocolate

[finiesimms]

i think her bowl did touch the water.

[AstralJokers]

Here's a tip.. don't make the bowl touch the water. The temperature curve is always on the box of the chocolate (Couverture chocolate).

[PlainSeason]

.... i use *C not *F

[north2r]

All that steam, not wise.....please don't keep that pot on the stove...you have enough heat in the hot not steamy water. YIKES.

[IchigoIchimori]

yumeiro as well! 

[ichimin7]

dangit XD yumeiro made me come here LOL 

[Musicblueful]

i like how ALL the comments r about yumeiro patisserie :D I've rewatched that like 5 time ^.^

[VenettaViBritannia]

LOL. I love how most of the comments are about Yumeiro Patissiere. I thought I was the only one searching through those sweets. LOL

[2871lola]

@VenettaViBritannia yumeiro patissiere just makes you want to be a patissiere xD

[hazeqeren]

Are you using candy melts or couverture chocolate?

[NagihikoCantabile]

THUMBS UP IF YOU CAME HERE BY INFLUENCE OF YUMEIRO PATISSIERE/YAKITATE JAPAN! ~

[angelasmilesnow]

ahahah, most of the comments that have thumbs up are about kashino xD

yumepati for everr~ !

[xwhisp]

I only started reading the manga.. haha, glad I did xD But everyone here makes it tempting to go watch the anime o:

[vwwwvwwwvwww]

lol I love how almost everyone came here because of Kashino. xDD Mah I love that show. QAQ I wish it'll go onnn~

[reinforce0525]

thank you:

after watching yumeiro patisserie make me feel want to learn baking and chocolate more!!!

thank to ur video..i can see the live action of melting chocolate,not only the animation~:)

[DollyLocksable]

@reinforce0525 LOL omg I thought it was just me who thought of that anime and came here XDDD

[Amuchan111]

i thought Kashino said that steam shouldn't get into the chocolate!!!

[animelover1350]

@Amuchan111

ikr!!!!!!!!!!!

[Blank241]

1.39-40 - The bowl is clearly touching the hot water, I thought I was not meant to touch the water?!

[matilda5471472]

yumeiro patisserie!!!!! i used to do it this way but microwaves are easier:)

[XDSakuraBlossomXD]

I have also seen the anime Yumerio Patisserie.

[jazzyamapi]

i'm watching yumeiro patissiere rigth now and i love the fact that i'm not the only one inspired by kashino to watch this vid xD

[shineelover16]

WOW everyone here have kashino fever? I've been inspired to temper chocolate by kashino hahaha~ YUMEIRO PATISSIERE ROCKS~~~

[ZettaiSoushi]

omg i guess everyone here have been watching yumeiro patissiere -___-

im watching that right now....

[genelynjoy]

woah !! o thought i was the only one watching yumeiro patissiere here .. ahhaha ! TRUE Kashino inspired me too . now i'm currently learning to make macaroons ! :) ahaha !

[tfcpwincezz]

LoL! Everyone watching this has KASHINO FEVER!

[hanaFrei01]

@tfcpwincezz hahaha wow! true!! kashino fever! because of that anime i want to create sweets but i dont have an oven so chocolate making is the best option!

[vwwwvwwwvwww]

@tfcpwincezz Who's cares? xD He's aweseom~!

[nikaicoh12]

I'm watching this because of Kashino. >.< Kashino inspired me to learn this.

[TheSweetiepie48]

Lol. Tht method of tempering the chocolate is traditional. I don't think anyone nowadays except for pros use this method. it takes too much time you see.

[hinamori924]

I'm a fan of Yumeiro Patissiere too, but I was wondering, why this video doesn't have the way Kashino have?? It has the boiling of water and the degrees but it doesn't have the way.. Argh I don't know what it's called but when it was performed by Kashino, he has two scooper-like equipment and use them to circle the melted chocolate??

Sorry, I'm not good at English and describing things.. -.-

[3795lizzie]

i love how several people who watched this video (including me) were inspired by Yumeiro Patissiere!

[peterfgo]

i wish there was tempering like kashino

[mooncristalpower]

Thank the lord for Kashino.

[ggglllllll]

Is there a video that shows how to do it like Kashino???

[Ginaroxsthehouse]

hehe here I was thinking I was the only curious yumeiro patissiere fan :3

[animexfreak33]

im here all because of kashino - yumeiro patissiere(:

[MomoxChibi]

everyone in this comment box is inspired by the anime Yumeiro Patissiere (: I am also one of those people :D!!!

[singalongmysong]

LOL, yumeiro patussuere inspired me to make chocolate!!

[NatsuMikan527]

@singalongmysong same here

[animexfreak33]

@NatsuMikan527 well its double boiling

[bluezoo000]

@singalongmysong haha and I thought I was the only one inspired my yumeiro P xDD

[hanaFrei01]

@singalongmysong wow!! just saw that anime.. so i am inspired to make chocolates! hahaha

[bin1127]

@singalongmysong Yakitate!! Japan inspired me to make bread.

[VenettaViBritannia]

@singalongmysong SAME.

[ichimin7]

@singalongmysong omg me too XD

[MySupernovaSky]

wow, i'm watching this because of yumeiro patissiere too! I didn't know it was this famous! Love that anime!

[Etudeish]

im into this because of yumeiro patissiere! sucha phenomenal anime!

[KamiKarin1]

I think yumeiro patissiere is a really good anime .It also shows you that cooking can be fun even when you fail ;after completing the recipe you start thinking "my work finally paid off"!!!!!!!!!!!=)

[knexknexknex]

i burned my finger

[cielle4vr]

chocolate is very sensitive to moisture & temperature.

first of all, DON"T BOIL WATER FOR WARMING THE CHOCOLATE!

the temperature range of water should be from 32 ~ 60 degrees C.

when the temperature is high, chocolate will seperate and taste crappy.

the quality of chocolate will drop instantly when steam gets in.

i suggest instead of chocolate chips, you use a bar of chocolate that's chopped.

[omochii123]

@cielle4vr

... Suspicious... Lol. Have you ever seen an anime called, "Yumeiro Patissiere?" It seems you like anime according to your profile on youtube... And your comment sounds so similar to something a character said in one of the earliest episodes, surely out by the time you made this comment... Am I wrong, cielle4vr?

[cielle4vr]

@omochii123 yes, and it is accurate information. i researched it on google, because i like baking as well :)

nice to meet you, i'm coco, as you can tell, i am a serious anime addict XD

[omochii123]

@cielle4vr

:) I'm not into baking much, but I did take french and in our celebrations in class, we would bake french pastries :) After watching this anime, I like making pastries on my own again :)

It's nice to meet you as well, I'm Ellie, also an anime addict. Well known sweets-addict as well ;)

[platinumski]

@omochii123 Oh I love yumeiro patissiere! :D Although its overly cliche for my taste, there's a subtle charm about it that makes me love the show. You should try baking too, its really fun and a very satisfying hobby. I was into baking way back in high school but then stopped for 5 years. Yumeiro Patissiere help me rekindle that burning passion to make sweets (and bread) again ;) I'm planning to make sachertorte this friday, wish me luck!

[omochii123]

@platinumski

Good luck! I am starting to bake now. It's really interesting. Unfortunately, the first recipe I decided to make was a Strawberry Tart, because Ichigo in the anime series is so convincing about how amazing it is, haha, and I failed miserable XD But I'll dare to try again, only after a few different pastries first :) Haha :D Yumeiro Patissiere is a really great anime series anyway.

[litoazndevil1008]

@omochii123 omfg same here i want to make some sweet lol

[herawet]

@cielle4vr etto...ano....you kinda sound like kashino...^^....i love it!!...X))

[cielle4vr]

@herawet I love that anime so much!! :)

I made chocolate genoise cake recently; it turned out really well! Although I failed at the decorations... I tempered chocolate and coated the cake, and then I put tiny curls of dark chocolate on it, but it ended up looking more like dust XD

[XXblacktoothgrinXX]

she is retarded!!!



[krazybadger78]

my chocolate strawberries kick ass

[popstarprincess123]

i like it I just want to know chan u temper white chocolate

[XXblacktoothgrinXX]

@popstarprincess123 Melt the white chocolate to 110 degrees F and stir in solid white chocolate until it reaches a temperature of 86 degrees F. It can also be done with a marble slab. Just type in tempering chocolate with marble on youtube. It's the same process for white chocolate as it is for any chocolate. The temperature just changes. For white and milk chocolate the final temp should be 86 degrees F, and for dark chocolate it should be 88 degrees F. Not a range like 88-91.

[PhibrisoHellmaster]

too much steam... use a dampener

[ChamplooSundae]

What about small children?

[ChamplooSundae]

t(^^t)

[luckyladykk]

EXCELLENT VIDEO! I'm in a chocolate class now and I learn more in the video than I did in my class. Although, when using 'seeding method' for tempering when didn't drop all the way to 80 degrees. Just went to 86 degrees.

[MrExprise]

what the... aluminum...

it's ALUMINIUM

[FluffyBunnyRyoux3]

British English vs American English

[adeadlysniper]

Lol well maybe on your little island it is.

[MrExprise]

i like little islands

[raingiver]

Americans dropped the second 'I' ages ago. Hence, aluminum.

[Aprilshowersss]

ive seen so much about tempering. its really not even this complicated. just heat the chocolate slowely and gently until its JUST about all liquid but with a little chunks left then take off the heat an allow the residual heat to melt the rest. it will even feel cool to the touch at this point. the use it for whatever and let it set at room temp. also why does everyone use a double boiler? its not hard to lift the pot slightly off the heat. id only use a doulble boiler for a huge batch.

[pu3pzd]

well i think..this is "seed or injection" method of tempering...

[chamber25]

This process seems fine to me, there appears to be a few ways to get the same result in tempering. I always thought it was a no no to have the water touch the bowl, but i've read in Alice Medrich book Bittersweet that its fine. she says "The ban on water touching the is a misplaced precaution that distracts from more important details, such as the temperature of the water and of the melting chocolate". I'd recommend the book to anyone who like chocolate.

[diazrichard]

well to tell u the truth the process isnt fine the book may say that but i guarantee from failures that i mentioned that this video doesnt teach proper technique i know in the time ive been 1 i know what im talking about n i know that based on my experience what im saying is the truth .i deal with volume i dont just temper chocolate i have to temper chocolate n make a million things at once if u walk away n leave a bowl touching water like that the only good thechoc. will be good for is brownies

[diazrichard]

Also you cant just use any chocolate which wasn't noted in the video.

[kkingmee]

if you have any other pointers, i'd appreciate them! i have been trying for a long time to temper chocolate with mixed results. sometimes i get it perfect, other times not. i know how to check if the choc is in temper, but find the process of getting there difficult. i'm also confused by the seeding method vs the heat, cool, reheat method. does one work better than the other? i am losing my mind & wasting time over this. how can i get it right each time? i find having the air con helps...

[rkmugen]

I've gotten the best results with Ghirardelli.... but terrible results with Nestle Tollhouse and Nestle White chocolate chips.

I can't really say much about the chocolate "wafers" or "buttons?" as seen in this vid, since I've never tried them. Those might be the ones available at an art store or something. Though I do know I've read or seen somewhere that they have an amount of wax content. Yes, WAX content in them, so that doesn't sit too well with my kind of taste.

[Aprilshowersss]

Ghirardelli sell some of thier baking chocolate in button form. when i was watching the vid i thought it was Ghirardelli. ive just made the flourless torte on thepackage for the 72% bittersweet chips. its setting in the fricge, YUM! i cant wait to eat it!

[diazrichard]

im sorry but whoever told this person to say what they are saying is a complete idiot. First off the bottom of the bowl is touching the water. Thats a huge no no. Also steam is going everywhere that can seriously botch the chocolate. Also as a pastry chef we never temper chocolate for cookies its a waste of time and money. You can make far more beautiful items with tempered chocolate. This video is horribly disappointing

[frangipanii]

My art teacher is going to make me make a mould out of my friends face with modrock, then palster of paris, then plastic, then she's making me fill it with chocolate...

what!?

[CanwllCorfe615]

I'm gonna use this for some chocolate covered strawberries! Gertrude Hawk charges 5 dollars for just ONE of them. Thanks for this video! At first I wasn't sure what I was getting myself into, but I guess it isn't as complex as I first thought

[pinkychachacha]

its just a littttle more labor intensive than this. "let it sit at room temp"?? ... ok no. youll find out the next day when your sculpture and 1000 truffles and bloomed and you cant depan your molded chocolates.

[beelovessteve]

using the metric system would help a lot especially for people like me who enjoy cooking, but find a lot of american recipes using imperial? measurements. it does make sense using the metric system, i.e 1000 grams = 1 kilogram, instead of however many ounces = 1 pound... too confusing!!!

[martiniisgood]

On the other hand, the American system is a little more human... I mean, would you sooner be able to estimate "1 cup of raisins" or "500 g of raisins?" I'm not American, but see the point in cooking with their system.

[diazrichard]

you dont have to measure anything to temper. The method she uses in the video is called seeding. The main purpose of adding more chocolate is to cool it. Don't worry about measurements simply eye it.

[rkmugen]

agreed. although i have to say that I get peace of mind when I work with real high quality chocolates instead of chocolate wafers with added stuff to them aside from sugars and milks so that.

[diazrichard]

if you mean the little discs i believe they are called pistoles... also when we think about using chocolate its not wise to use chocolate such as ghiardelli , tollhouse, nestle etc because of the addition of certain emulsifiers ... good chocolate should have very few ingredients and they are cocoa liquor , sugar, lecithin, vanilla and milk solids depending on if its white or milk. milk will have all of those ingredients while white has no liquor its made primarily with cocoa butter

[KoRussia]

i love Chocolate!!!

[sarcasmo57]

2 words, METRIC SYSTEM!

[Femalecommaman]

One word: JERKO! (There's another one I'm thinking of that begins with A and it's NOT Australia, pal!!!)

[sarcasmo57]

Peace woman! It's a valid point. (Is your A word awesome?)

[Kristiekins2]

sarcasmo: why does it matter to you? Not trying to sound confrontational, but every thermometer has both measurements. I don't really see the issue.