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Melting chocolate: How to melt and temper chocolate | best melting chocolate for molds | Baking tips and tricks
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Melting chocolate: How to melt and temper chocolate
Melting chocolate: How to melt and temper chocolate
If you want to make chocolate candies, you need to know how to properly melt and temper the chocolate. Here, the world-renowned chocolate maker Jacques Torres shows how to melt and temper chocolate.
Tempering chocolate is the key for making chocolate candies. When you properly temper chocolate, when cooled, it will have a shine and will have a slight snap when broken. Also, when you temper chocolate properly it will shrink away from the surface of chocolate candy molds, which aids in easy removal.
How to melt chocolate (Double boiler method)
1. Place a saucepan half-filled with water over medium heat and cover with a heatproof mixing bowl large enough to snugly rest on the rim of the saucepan. Bring water to a simmer.
2. Chop a block or bar of chocolate into small pieces.
3. Place about two-thirds of the chopped chocolate into the bowl.
4. Use a rubber spatula to stir occasionally until the chocolate reaches about 100°F. Make sure that the water in the pan does not boil or you may burn the chocolate.
5. Carefully remove the bowl from the pan. Stir in the remaining chocolate.
How to melt chocolate (Microwave method)
1. If you would rather use a microwave to melt the chocolate, chop the chocolate into small pieces, place into a glass bowl and heat for 15 seconds and stir. Continue to heat for 15 seconds and stir until melted. Make sure the chocolate does not smoke, as this will ruin the chocolate.
How to temper chocolate
1. As the chocolate cools to a temperature of about 83°F-84°F, you will see the chocolate start to crystallize (harden) around the outside edge of the bowl. Use the rubber spatula to stir the crystallized chocolate into the melted chocolate. If the chocolate is tempered, a knife tip dipped into tempered chocolate will set with a nice shine after 60 seconds in the refrigerator.
Using tempered chocolate
1. Being careful not to overheat it, place the bowl of tempered chocolate over simmering water until the chocolate reaches the ideal working temperature of 88°F-90°F.
best melting chocolate for molds
Melting chocolate: How to melt and temper chocolate
If you want to make chocolate candies, you need to know how to properly melt and temper the chocolate. Here, the world-renowned chocolate maker Jacques Torres shows how to melt and temper chocolate.
Tempering chocolate is the key for making chocolate candies. When you properly temper chocolate, when cooled, it will have a shine and will have a slight snap when broken. Also, when you temper chocolate properly it will shrink away from the surface of chocolate candy molds, which aids in easy removal.
How to melt chocolate (Double boiler method)
1. Place a saucepan half-filled with water over medium heat and cover with a heatproof mixing bowl large enough to snugly rest on the rim of the saucepan. Bring water to a simmer.
2. Chop a block or bar of chocolate into small pieces.
3. Place about two-thirds of the chopped chocolate into the bowl.
4. Use a rubber spatula to stir occasionally until the chocolate reaches about 100°F. Make sure that the water in the pan does not boil or you may burn the chocolate.
5. Carefully remove the bowl from the pan. Stir in the remaining chocolate.
How to melt chocolate (Microwave method)
1. If you would rather use a microwave to melt the chocolate, chop the chocolate into small pieces, place into a glass bowl and heat for 15 seconds and stir. Continue to heat for 15 seconds and stir until melted. Make sure the chocolate does not smoke, as this will ruin the chocolate.
How to temper chocolate
1. As the chocolate cools to a temperature of about 83°F-84°F, you will see the chocolate start to crystallize (harden) around the outside edge of the bowl. Use the rubber spatula to stir the crystallized chocolate into the melted chocolate. If the chocolate is tempered, a knife tip dipped into tempered chocolate will set with a nice shine after 60 seconds in the refrigerator.
Using tempered chocolate
1. Being careful not to overheat it, place the bowl of tempered chocolate over simmering water until the chocolate reaches the ideal working temperature of 88°F-90°F.
39 Comments
he spat in that bares
may i know your room temperature? in indonesia our room is 30C rather hard to do temper
I’m pretty sure this is the judge from nailed it <3 lol
This is great
Word of mouth is still the most popular method of recommendation for consumers. Love all your videos bro! Thanks for the great info! Much appreciated! What would you advise? https://kitchendining.net/best-candy-chocolate-molds/
Hi jacque
HELP!!!
I have a 2 cup tempered glass measuring cup full of chunks of white chocolate, and milk chocolate, and dark chocolate candy bars and some nestle chocolate chips as well. I am thinking of putting it all in the oven together to melt it evenly before stirring it all together very well and pouring it into a pan to make thin bars of whatever it makes. Questions: #1. Is this a bad idea? #2. Is it safe to put the tempered glass measuring cup in the oven? #3. How hot should I make the oven and for how long should I heat the chocolate? #4. What kind of non-stick spray should I spray on the pan I am pouring the chocolate into. It is a “non-stick” “copper coated” pan, but I know from experience they are not really non-stick. That is a lie they tell to sell them.
By the way, I have no desire to temper the chocolate.
Awesome content and super helpful! We created a similar video on how to properly melt chocolate. Check it out here: https://youtu.be/7tVNO99l0t0
😂 😂 "shinning" no, its not shiny, "snaps" snaps it and doesn't snap🤣🤣.. Hey, where is the video😳
Nailed It!
Thank you!!! 🍫
You see that?
It's my childhood bedtime story
.."anything you do from lollipops to bon bons"….😍😍😍😍😁😁😁😁
Does any special kind of chocolate only be used for melting or any one can be melted for dipping purpose?
hey this is the guy on the baking show nailed it
What chocolate to use ?
NAILED IT YES JAQ
omg I just love the accent. I don't need chocolate anymore
OMG NAILED IT SEASON 3???
OMG HE'S FROM NAILED IT!!!
Omg your from that show nailed it
Now pour it into my mouth.
why are french accents so sexy? and even more sexy when its a chef speaking.
Chef! Thank you so so much! I loved your video!
who is this chef? he seems very familiar
I can't believe I'm that dumb to watch this
it looks very yummy 😋
everyone who disliked this is racist
A Question I tempered a batch It turned out awesome but setting at room temperature it gets a dryer and no longer smooth. I have a wet grinder I melt cocoa butter powdered cocoa add organic Sugar it's very good but I have to keep it refrigerated or it loses its smooth consistency.
Zid he cut himzelf making zee chocolate? I saw Zee band aid.
do u know what is the secret of choc. sauce that doesn't over set, even put in the fridge ..? probably like hershey choc.sauce..
thanks for this video 🙂
He talks so ugly.
Tomp-pey-ha-tchew. LOL.
hoiii
Mm.Yum.
Hi. May i ask? If we melt the chocolate and mix with creame cheese, will it temper together?
I like that gibberish
i want this man to read me a bedtime story every night for the rest of my life