How to Temper Chocolate - CHOW How To
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Shouldn't a tempering process include the use of a pallete knife to spread the 3/4 of the melted chocolate thinly and scoop it over and spread it again over a cool work surface, repeating this process until your melted chocolate reaches a temp of 28C or 82F then returning the 28C chocolate back into the main mix, stirring it until it reaches 32C/90F. Only then it is ready for use and can be called a "tempered" chocolate?
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Very informative. Best video on tempering I've watched so far.
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Or you can melt chocolate, dip stuff in it, and eat it really fast before anyone realizes it isn't tempered. ;)
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Best video yet on how to temper chocolate. Perfectly simple instructions. Thanks!
11 months ago 2
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@stormatrix lol
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i like the way she kept her temper throughout the video
1 year ago 5
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finnallly good instructions on how to temper
1 year ago 4
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This whole process sounds a little intimidating because you need to be so precise... but get over it bitch.
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this kicks the ass out of Howcast.
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This is NOT the way FoodNetwork does it.
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i don think anyone thinks youre going to do one thing or another. This vid is for people who DO want to do all that work to temper their own Chocolate
Aprilshowersss 2 years ago 12
i might end up eating the whole pot =)
dinomadsaur 2 years ago 8