This is the go-to tempering method for many chefs - master it for the best results whether you're creating decor or casting shells.
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Comments
Submitted by Lubna Salem on Fri, 03/28/2025 - 03:37
Thank you chef russ for the amazing tutorial. I have one issue I dont have microve but I do have the chockate pan electronic is that will be ok
Submitted by Shana Brownell on Sat, 03/15/2025 - 17:30
I was so confused on the tempering process! I watched so many videos online and most are all different temperatures. I am curious on the tempering process for white chocolate as well. This video helped a lot with regular chocolate.
Submitted by Miranda K - Ch… on Tue, 03/18/2025 - 19:53
In reply to I was so confused on the… by Shana Brownell
Hi, Shawna.
You are correct - each different type of chocolate has specific temperatures needed for proper crystallization. The method remains the same regardless of the type of chocolate you are using. You'll find information about tempering plus crystallization curves for Dark, Milk, White, Ruby, and Gold chocolates here: https://www.chocolate-academy.com/en-US/guide-different-tempering-metho…
Submitted by Tereza Faga on Sat, 09/28/2024 - 02:32
Very well, this explain was wonderful. 👏🙌