Tempering Chocolate 101
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Uploader Comments (JeremyMcLachlan)
All Comments (8)
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It's actually spelled Couverture.
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Hey I need some help someone plzzzzzzz. I tried to temper my chocolate but it jus wont get hard , even after putting it in the fridge. Nothing!! Could it be because the chocolate was soft before i tempered it?? plzz help thnx!!
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Hello Jeremy, I am an extremely creative and artistic person, used to be a ceramist.. I think I have what it takes to be a phenominal Chocolatier, besides having a passion to do this,I'm also looking for a complete career change in this direction as well.
I want to teach myself, but I also want direction, and somebody to take me under their wing, I want to do stuff with chocolate nobody has ever done. Could you get back to me on this? I'm in Alberta Canada.. Thanks Jeremy
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it would just go BLEH haha
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You two are fun to watch! =) I would watch your show if you have more episode.
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I can't wait to go to Salty's on Alki for dinner! :D
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I love the video...fun to watch and informative. It does need to be a little more direct. ie: you can't go to the store and ask for the real deal chocolate. Some would try to sell you a Hersey bar and tell you it's the real deal. Soooo tell me what makes chocolate the REAL deal?? Is there a certain % of an of something i'm looking for??
DeVenturiporvida 7 months ago
@DeVenturiporvida
In the original video we did have the name but I had to cut it out to make the video faster. The real deal chocolate is called couveture. You can find it either in pistol form (they look like flat chocolate chips) or chunk form that looks like it has been carved out of a big block.
JeremyMcLachlan 7 months ago