Hi Guys! I'm Esti Garcia. I wanted to show you a simple way to temper chocolate. Second one out of the two tempering methods: (Instructions below)

VISIT MY INSTAGRAM:
[ Ссылка ]....

EMAIL:
estigarciapatissier@gmail.com

ORDER ONLINE IN SYDNEY:
[ Ссылка ]

For Seeding tempering melt your Dark chocolate to Ideally 50 degrees Celsius. If you use Milk or White chocolate, melt it to 45C.

When using the seeding method you don't want to melt all of your chocolate. Only melt 60% of the chocolate you need to use and leave the other 40% on the side (Tempered from the bag). If they come in big buttons or squares you might want to chop it up in small piece for it to dissolve easier. It is important having a temperature controled room under 22c for tempering chocolate. If not you can still get away with seeding but not table tempering (Refer to my other video).

Combine the two chocolates and stir vigorously until it is fully dissolved. The chocolate should have lowered the temperature down to about 32-33c which is perfect. If it is higher than 33c add a little bit more chocolate and combine to keep lowering the temperature.


By combining the chocolates you are adding and check the temperature until it drops to 28-29c. A lazer thermometer comes really handy but you can also use a probe thermometer.

Scoop or pour all your chocolate back to the bowl with the remaining 10-20% That's warmer and stir to combine.

Dip a spoon or other clean utensil in the chocolate and let it sit for 5 minutes. The chocolate should set/crystallize within that time.

Hold the chocolate at 31-32c and work with it to make your creations!
I'd be more than happy to answer all your questions below! Happy Tempering!

свернуть