How to temper chocolate the EASY way! In the microwave of course! No microwave? Don't worry, I'm going to show you two other easy ways to temper chocolate so you can make shiny chocolate candies!
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For milk chocolate, the temperature shouldn’t go above 84ºF (30ºC)to stay in temper
For white chocolate, the temperature shouldn’t go above 88ºF (31ºC) to stay in temper.
For Semi-sweet and dark chocolate, the temperature shouldn’t go above 90ºF (32ºC)
CHAPTERS ►
00:00 Intro
00:13 Science of chocolate
02:12 What kind of chocolate to use?
04:05 Tools to use
04:45 The seeding method
05:57 Test your temper
07:15 Beta crystals
07:58 The microwave method
10:57 Storing your chocolate
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