How to Temper Chocolate

This video is all about how to quickly and easily temper chocolate at home. Have you ever seen chocolate that’s been melted and has cooled with white or gray streaks running through it? Or maybe it looks dull and spotty? That’s called blooming and it’s not what you want to have happen when you’ve worked hard to dip your favorite treats in chocolate. It happens when chocolate isn’t melted correctly (too hot, mostly). Expert chocolatiers will tell you that chocolate needs to be heated, cooled, and then warmed again to properly temper. But in the video tip, I’ll show you my amateur way that yields perfect results every time: glossy, smooth chocolate with a delightful snap!

Remember all of the video tips can be seen on my Video Tips page as well as on Mel’s Kitchen Cafe You Tube channel.

6 Responses to Video Tip: How to Easily Temper Chocolate at Home

  1. Tonya says:

    What type of chocolate do you use?

    • Mel says:

      I usually use semisweet or bittersweet (various brands…ghirardelli if it’s chocolate chips and often the Trader Joe’s pound plus bars).

  2. Maria says:

    I have a question. I made the patties but they quickly start to melt when I take them out of the fridge. Both the chocolate and the batter inside. I wanted to give them as presents but it’s not possible. Is there something I can do for them not to melt outside de fridge?

  3. I even didn’t these tips. Often put it into the fridge

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