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Episode 4: Foolproof way to temper chocolate In 3 clear steps: the seeding method! Save this tutorial for the next time you’re tempering chocolate and need a visual guide ✨ Welcome to another episode of my baking series “Professional Home-Baker” where I teach you how to make elevated cakes using techniques that work in a home kitchen 👩🏼‍🍳 In this episode, we’re diving back into one of the most common baking struggles: chocolate tempering! This time, I’m sharing the method that taught me how to temper chocolate when I still was a homebaker: The seeding method! Here, you work the chocolate through three temperature stages, so you guide it into forming the right cocoa butter crystals for a successful tempering. This method is really foolproof and great for beginners, as you’re guaranteed a successful tempering if you follow the temperature guidelines 🙏🏼 1. Melt 2/3 of the chocolate - Gently melt 2/3 of your chocolate on a water bath over the stove (I don’t use a water bath, as I just personally find it easier without, but I definitely recommend using one if you’re a beginner) - Reach the first temperature, / the melting temperature of 40 °C to 45°C (for milk chocolate) 2. Add the remaining 1/3 chocolate - Gradually the remaining ⅓ of finely chopped chocolate. The finer the chocolate is chopped, the easier it will dissolve - Stir to lower the heat until the chocolate cools to the second temperature of 28°C - It’s okay if a few small pieces haven’t fully melted yet, but this should be minimal as too many unmelted pieces won’t fully melt in the final stage - You may not need to use all of the chopped chocolate, so only add chocolate until you’ve reached the temperature 3. Reheat to the final working temperature - Gently reheat the chocolate on the stove in the water bath until it reaches the final temperature of 29°C-30°C - Do this slowly and carefully, as chocolate heats up quite quickly at this stage The chocolate is perfectly tempered when the final temperature is 29 to 30°C (for milk choc), falls in a slightly thicker ribbon, and you feel a bit of resistance when stirring 🍫 #chocolatetempering #baki
Episode 4: Foolproof way to temper chocolate In 3 clear steps: the seeding method! Save this tutorial for the next time you’re tempering chocolate and need a visual guide ✨ Welcome to another episode of my baking series “Professional Home-Baker” where I teach you how to make elevated cakes using techniques that work in a home kitchen 👩🏼‍🍳 In this episode, we’re diving back into one of the most common baking struggles: chocolate tempering! This time, I’m sharing the method that taught me how to temper chocolate when I still was a homebaker: The seeding method! Here, you work the chocolate through three temperature stages, so you guide it into forming the right cocoa butter crystals for a successful tempering. This method is really foolproof and great for beginners, as you’re guaranteed a successful tempering if you follow the temperature guidelines 🙏🏼 1. Melt 2/3 of the chocolate - Gently melt 2/3 of your chocolate on a water bath over the stove (I don’t use a water bath, as I just personally find it easier without, but I definitely recommend using one if you’re a beginner) - Reach the first temperature, / the melting temperature of 40 °C to 45°C (for milk chocolate) 2. Add the remaining 1/3 chocolate - Gradually the remaining ⅓ of finely chopped chocolate. The finer the chocolate is chopped, the easier it will dissolve - Stir to lower the heat until the chocolate cools to the second temperature of 28°C - It’s okay if a few small pieces haven’t fully melted yet, but this should be minimal as too many unmelted pieces won’t fully melt in the final stage - You may not need to use all of the chopped chocolate, so only add chocolate until you’ve reached the temperature 3. Reheat to the final working temperature - Gently reheat the chocolate on the stove in the water bath until it reaches the final temperature of 29°C-30°C - Do this slowly and carefully, as chocolate heats up quite quickly at this stage The chocolate is perfectly tempered when the final temperature is 29 to 30°C (for milk choc), falls in a slightly thicker ribbon, and you feel a bit of resistance when stirring 🍫 #chocolatetempering #baki
expensive thermometers are a scam lol #chocolate #baking #foodhacks #tempering
expensive thermometers are a scam lol #chocolate #baking #foodhacks #tempering
Struggling with firm fillings that are hard to pipe? Here is what to check. ➡️ The problem: Your filling feels too stiff and is difficult to pipe into your chocolate shells. ➡️ Why it happens: It is often caused by an unbalanced recipe, a filling that is too cold, or one that has been sitting too long. ➡️ How to fix it: 1️⃣ Check the temperature before piping – ideally 28–30°C (82.4–86°F), or max 28°C (82.4°F) for white chocolate shells. 2️⃣ Always use a balanced recipe to get the right texture. 3️⃣ Prepare your shells in advance – but make your filling fresh, and pipe it while it is just right. 💡 Pro Tip: If you cannot press the filling out with your hands alone, place the bag on your worktop with the tip pointing away – then use a plastic scraper to push the filling down towards the tip. Simple, but surprisingly effective. Save this tip for your next bonbon batch – and feel free to share it with a fellow chocolate maker 💙 #chocolate #chocolatetemperature #temperingguide #chocolateguide #chocolatemethods
Struggling with firm fillings that are hard to pipe? Here is what to check. ➡️ The problem: Your filling feels too stiff and is difficult to pipe into your chocolate shells. ➡️ Why it happens: It is often caused by an unbalanced recipe, a filling that is too cold, or one that has been sitting too long. ➡️ How to fix it: 1️⃣ Check the temperature before piping – ideally 28–30°C (82.4–86°F), or max 28°C (82.4°F) for white chocolate shells. 2️⃣ Always use a balanced recipe to get the right texture. 3️⃣ Prepare your shells in advance – but make your filling fresh, and pipe it while it is just right. 💡 Pro Tip: If you cannot press the filling out with your hands alone, place the bag on your worktop with the tip pointing away – then use a plastic scraper to push the filling down towards the tip. Simple, but surprisingly effective. Save this tip for your next bonbon batch – and feel free to share it with a fellow chocolate maker 💙 #chocolate #chocolatetemperature #temperingguide #chocolateguide #chocolatemethods
If you have ever typed ‘how to temper chocolate’ into Google… you will know the feeling. Endless answers. Conflicting advice. Some guides assume you trained as a chocolatier. Others are so vague you end up more confused than when you started. Here is the truth: Tempering does not have to be complicated. You just need one clear method you can trust – and the right temperatures for the type of chocolate you are using. That is exactly what you will find in my free Chocolate Tempering Guide: 📖 A step-by-step system with photos 📖 The seeding method explained in plain language 📖 Temperature charts for dark, milk, white, ruby, and gold chocolate Thousands of chocolate makers have already used this guide to skip the overwhelm – and finally feel in control. You can do the same today 💙 💬 Comment ‘yesnews’ (one word – no space), and I will DM you the link directly. 💬 For my Danish readers 🇩🇰 comment ‘janyheder’ below. ✨ Clear steps. Consistent shine. Chocolate that behaves beautifully. #bonbonjourney #chocolatierinprogress #chocolatelearning #chocolateloverguide #chocolatetroubleshooting
If you have ever typed ‘how to temper chocolate’ into Google… you will know the feeling. Endless answers. Conflicting advice. Some guides assume you trained as a chocolatier. Others are so vague you end up more confused than when you started. Here is the truth: Tempering does not have to be complicated. You just need one clear method you can trust – and the right temperatures for the type of chocolate you are using. That is exactly what you will find in my free Chocolate Tempering Guide: 📖 A step-by-step system with photos 📖 The seeding method explained in plain language 📖 Temperature charts for dark, milk, white, ruby, and gold chocolate Thousands of chocolate makers have already used this guide to skip the overwhelm – and finally feel in control. You can do the same today 💙 💬 Comment ‘yesnews’ (one word – no space), and I will DM you the link directly. 💬 For my Danish readers 🇩🇰 comment ‘janyheder’ below. ✨ Clear steps. Consistent shine. Chocolate that behaves beautifully. #bonbonjourney #chocolatierinprogress #chocolatelearning #chocolateloverguide #chocolatetroubleshooting
Day-27 The secret to professional pastry isn’t just technique—it’s understanding your ingredients. 🧪🍫 Couverture and Compound might look similar on the shelf, but they behave completely differently in the kitchen. One requires a chemistry degree (well, tempering!) to look beautiful, while the other is built for convenience. Which one do you prefer working with for your daily bakes? Let’s settle the debate below! 👇 Tag a baker who needs to see this. 👩‍🍳 . . . Chocolate Science, Couverture vs Compound, Baking Tips, Pastry Techniques, Cocoa Butter, Chocolate Tempering, Professional Baking. . . . #chocolate #chocolatelovers #homebaker #cheflife #baking
Day-27 The secret to professional pastry isn’t just technique—it’s understanding your ingredients. 🧪🍫 Couverture and Compound might look similar on the shelf, but they behave completely differently in the kitchen. One requires a chemistry degree (well, tempering!) to look beautiful, while the other is built for convenience. Which one do you prefer working with for your daily bakes? Let’s settle the debate below! 👇 Tag a baker who needs to see this. 👩‍🍳 . . . Chocolate Science, Couverture vs Compound, Baking Tips, Pastry Techniques, Cocoa Butter, Chocolate Tempering, Professional Baking. . . . #chocolate #chocolatelovers #homebaker #cheflife #baking
If you have ever searched ‘how to temper chocolate’ online, you will know the feeling. Endless answers. Conflicting advice. Some so advanced that they assume you already trained as a chocolatier. Others so vague that you are left even more confused. Here is the truth: Tempering does not have to be complicated. You only need one clear method that you can trust – and the right temperatures for the type of chocolate you are using. That is exactly what you will find inside my free Chocolate Tempering Guide: 📖 A step by step system with photos 📖 The seeding method explained in plain language 📖 Temperature charts for dark, milk, white, ruby, and gold chocolate Thousands of chocolate makers have already used this guide to avoid the confusion – and finally feel in control. You can do the same today 💙 💬 Comment ‘yesnews’ (one word – no space), and I will send you the link directly. For my Danish readers 🇩🇰 write ‘janyheder’ below. ✨ Clear steps. Consistent shine. Chocolate that behaves beautifully. #bonbonjourney #chocolatierinprogress #chocolatelearning #chocolateloverguide #chocolatetroubleshooting #shineandrelease #perfectganache #beginnerbonbons #bonboninspo #cocoabutterart
If you have ever searched ‘how to temper chocolate’ online, you will know the feeling. Endless answers. Conflicting advice. Some so advanced that they assume you already trained as a chocolatier. Others so vague that you are left even more confused. Here is the truth: Tempering does not have to be complicated. You only need one clear method that you can trust – and the right temperatures for the type of chocolate you are using. That is exactly what you will find inside my free Chocolate Tempering Guide: 📖 A step by step system with photos 📖 The seeding method explained in plain language 📖 Temperature charts for dark, milk, white, ruby, and gold chocolate Thousands of chocolate makers have already used this guide to avoid the confusion – and finally feel in control. You can do the same today 💙 💬 Comment ‘yesnews’ (one word – no space), and I will send you the link directly. For my Danish readers 🇩🇰 write ‘janyheder’ below. ✨ Clear steps. Consistent shine. Chocolate that behaves beautifully. #bonbonjourney #chocolatierinprogress #chocolatelearning #chocolateloverguide #chocolatetroubleshooting #shineandrelease #perfectganache #beginnerbonbons #bonboninspo #cocoabutterart
🍫 Chocolate Tips and Hacks Every Baker Should Know. #chocolate #chocolatetips #bakingtips #bakingtipsandtricks #baking
🍫 Chocolate Tips and Hacks Every Baker Should Know. #chocolate #chocolatetips #bakingtips #bakingtipsandtricks #baking
Tempering chocolate will give it a beautiful shine but also change its texture. When chocolate is properly tempered, it will be snappy on the outside and melty on the inside. When tempering chocolate, make sure to use a good quality chocolate. Chocolate you will find at the supermarket works well (Ghirardelli,lindt) but if you can find couverture chocolate (Callebault Valrhona, Barry) the results will be better. Make sure to temper at least 500 g of chocolate, smaller amount wil be difficult to temper. Make sure to not let water touch your chocolate! For dark chocolate you have to bring the chocolate to a temperature of 45-50°C(113-122°F), let it go down in temperature, to 28°C (82°F) and bring it back up to 31-32°C (88-90°F). For milk chocolate and white chocolate, the temperatures are slightly different: you have to melt to a temperature of 40-45°C (104-113°F), let it go down, to 25-26°C (77-79°F) and bring it back up to the working temperature of 29-30°C (84-86°F). If you are in a hurry, you can decrease the temperature of the melted chocolate even faster by plaging your bowk of chocolate in a larger bowl with water and ice. After you pour your chocolate in a chocolate mold you can add some roasted nuts.
Tempering chocolate will give it a beautiful shine but also change its texture. When chocolate is properly tempered, it will be snappy on the outside and melty on the inside. When tempering chocolate, make sure to use a good quality chocolate. Chocolate you will find at the supermarket works well (Ghirardelli,lindt) but if you can find couverture chocolate (Callebault Valrhona, Barry) the results will be better. Make sure to temper at least 500 g of chocolate, smaller amount wil be difficult to temper. Make sure to not let water touch your chocolate! For dark chocolate you have to bring the chocolate to a temperature of 45-50°C(113-122°F), let it go down in temperature, to 28°C (82°F) and bring it back up to 31-32°C (88-90°F). For milk chocolate and white chocolate, the temperatures are slightly different: you have to melt to a temperature of 40-45°C (104-113°F), let it go down, to 25-26°C (77-79°F) and bring it back up to the working temperature of 29-30°C (84-86°F). If you are in a hurry, you can decrease the temperature of the melted chocolate even faster by plaging your bowk of chocolate in a larger bowl with water and ice. After you pour your chocolate in a chocolate mold you can add some roasted nuts.
1️⃣ ‘Do not put moulds in the dishwasher.’ Not true. Polycarbonate moulds can absolutely handle it – and yes, I use dishwasher tablets. Because without proper soap, your moulds are not truly clean. And clean moulds = shine. 2️⃣ ‘Just add cocoa butter to make your chocolate more fluid.’ I do not. I switch to a chocolate with higher fluidity. That way, I preserve flavour – and keep full control. 3️⃣ ‘Follow your gut – no need to measure.’ Chocolate and fillings are chemistry. I weigh everything – often down to 0.01 g. That is how you get consistent, reliable results. 4️⃣ ‘Any mould will do.’ Not for me. I use polycarbonate moulds only – they are easier to work with and give a more professional, shiny result. 5️⃣ ‘Just get a good recipe – that is enough.’ A recipe is not enough if you do not know how to temper, mould, or cap correctly. That is why my e-book CHOCOLATE BONBONS – The Practicail Guide teaches you the full process – from tools to techniques to that elusive shine. There is a lot of advice out there. But I believe in: ✔️ Clarity in every step ✔️ Control over every detail ✔️ Consistent success with every bonbon Which one surprised you the most? Tell me below ⬇ #chocolatetempering #temperingfromhome #chocolateconfidence #chocolatecalibration #bonbonworkflow
1️⃣ ‘Do not put moulds in the dishwasher.’ Not true. Polycarbonate moulds can absolutely handle it – and yes, I use dishwasher tablets. Because without proper soap, your moulds are not truly clean. And clean moulds = shine. 2️⃣ ‘Just add cocoa butter to make your chocolate more fluid.’ I do not. I switch to a chocolate with higher fluidity. That way, I preserve flavour – and keep full control. 3️⃣ ‘Follow your gut – no need to measure.’ Chocolate and fillings are chemistry. I weigh everything – often down to 0.01 g. That is how you get consistent, reliable results. 4️⃣ ‘Any mould will do.’ Not for me. I use polycarbonate moulds only – they are easier to work with and give a more professional, shiny result. 5️⃣ ‘Just get a good recipe – that is enough.’ A recipe is not enough if you do not know how to temper, mould, or cap correctly. That is why my e-book CHOCOLATE BONBONS – The Practicail Guide teaches you the full process – from tools to techniques to that elusive shine. There is a lot of advice out there. But I believe in: ✔️ Clarity in every step ✔️ Control over every detail ✔️ Consistent success with every bonbon Which one surprised you the most? Tell me below ⬇ #chocolatetempering #temperingfromhome #chocolateconfidence #chocolatecalibration #bonbonworkflow
Melting chocolate properly is a skill every Baker should have. I created a self pace, master class full of tutorials and everything you need to start working with chocolate like a true chocolatier . 50 pages as someone that used to have a chocolate shop in Paris ! Use this link for the full masterclass https://www.bakeitwithmel.com/product/chocolate-masterclass/ OR COMMENT CHOCOLATE FOR THE LINK
Melting chocolate properly is a skill every Baker should have. I created a self pace, master class full of tutorials and everything you need to start working with chocolate like a true chocolatier . 50 pages as someone that used to have a chocolate shop in Paris ! Use this link for the full masterclass https://www.bakeitwithmel.com/product/chocolate-masterclass/ OR COMMENT CHOCOLATE FOR THE LINK
Pro secret for compounds : never heat compounds and fresh cream together, make them heat in different bowls and then mix them. { Try it if you want a perfect ganache without any mistakes} The Ideal Ratios for Compound Chocolate • Since white compound chocolate is thinner when melted than dark chocolate, you need a higher ratio of chocolate to cream to ensure it sets properly. • Frosting/Piping (Firm): Use a 3:1 or 4:1 ratio (e.g., 300g chocolate to 100g cream). • Drips/Glazes (Pourable): Use a 2:1 ratio (e.g., 200g chocolate to 100g cream). • Summer/Humid Climates: Lean toward a 4:1 ratio to prevent the ganache from becoming too soft Steps to Make Perfect Ganache • Chop Finely: Even if using chips, chopping compound chocolate into small, uniform pieces ensures even melting and prevents graininess. • Heat the Cream: Bring heavy cream (at least 35% fat) to a simmer in a saucepan until small bubbles form around the edges. Do not let it boil vigorously, as overheating can cause the ganache to split. • Combine and Rest: Pour the hot cream over the chocolate in a heat-resistant glass or metal bowl. Do not stir immediately. Cover and let it sit for 5 minutes to allow the heat to penetrate the chocolate. • Slow Stir: Starting from the center, stir gently in small circles with a spatula. Avoid whisking vigorously to prevent incorporating air bubbles. • Refine (Optional): If lumps remain, microwave in 5-10 second bursts or use a double boiler. For an ultra-smooth finish, briefly use an immersion blender. Pro Tips for Success • Avoid Water: Ensure all bowls and tools are completely dry. Even a single drop of water can cause white chocolate to seize into a grainy mass. • Prevent a Skin: Press plastic wrap directly onto the surface of the ganache while it cools to prevent a crust from forming. • Coloring: If adding color, use gel or oil-based food coloring. Add it after the ganache is fully emulsified to avoid breaking the texture. • Achieving Bright White: White chocolate naturally has a yellowish tint. Add a drop of white gel coloring to achieve a pure white look. #chocolateganache #cake #cooking #reels #reelsinstagram
Pro secret for compounds : never heat compounds and fresh cream together, make them heat in different bowls and then mix them. { Try it if you want a perfect ganache without any mistakes} The Ideal Ratios for Compound Chocolate • Since white compound chocolate is thinner when melted than dark chocolate, you need a higher ratio of chocolate to cream to ensure it sets properly. • Frosting/Piping (Firm): Use a 3:1 or 4:1 ratio (e.g., 300g chocolate to 100g cream). • Drips/Glazes (Pourable): Use a 2:1 ratio (e.g., 200g chocolate to 100g cream). • Summer/Humid Climates: Lean toward a 4:1 ratio to prevent the ganache from becoming too soft Steps to Make Perfect Ganache • Chop Finely: Even if using chips, chopping compound chocolate into small, uniform pieces ensures even melting and prevents graininess. • Heat the Cream: Bring heavy cream (at least 35% fat) to a simmer in a saucepan until small bubbles form around the edges. Do not let it boil vigorously, as overheating can cause the ganache to split. • Combine and Rest: Pour the hot cream over the chocolate in a heat-resistant glass or metal bowl. Do not stir immediately. Cover and let it sit for 5 minutes to allow the heat to penetrate the chocolate. • Slow Stir: Starting from the center, stir gently in small circles with a spatula. Avoid whisking vigorously to prevent incorporating air bubbles. • Refine (Optional): If lumps remain, microwave in 5-10 second bursts or use a double boiler. For an ultra-smooth finish, briefly use an immersion blender. Pro Tips for Success • Avoid Water: Ensure all bowls and tools are completely dry. Even a single drop of water can cause white chocolate to seize into a grainy mass. • Prevent a Skin: Press plastic wrap directly onto the surface of the ganache while it cools to prevent a crust from forming. • Coloring: If adding color, use gel or oil-based food coloring. Add it after the ganache is fully emulsified to avoid breaking the texture. • Achieving Bright White: White chocolate naturally has a yellowish tint. Add a drop of white gel coloring to achieve a pure white look. #chocolateganache #cake #cooking #reels #reelsinstagram
Part 2 of my mission to teach the know-it-alls and armchair experts of Instagram and Facebook a lesson in what the real cost of time, skill and ingredients is that go into certain foods. This time, we’re talking about tempering chocolate… Tempering chocolate is basically just getting melted chocolate to behave properly again once it sets. When you melt chocolate, it loses its structure, and if you just leave it, it sets dull, a bit soft, and sometimes streaky. Tempering fixes that so you get that glossy finish, proper snap, and chocolate that actually holds its shape. You also have to use real chocolate here, and that means couverture chocolate. Couverture is a quality chocolate with a high cocoa butter content. Regular baking chocolate or compound chocolate (the kind with vegetable fats) won’t temper properly, so you won’t get the same result. The process is simple in theory: 1. Melt the chocolate 2. Cool it down to form stable crystals 3. Gently warm it back up to working temperature That’s it (laughs nervously), where you’re guiding the chocolate back into the right structure. Simple concept… slightly unhinged in practice if you’re doing it manually and not with a TM7 like I’m thankfully able to do.
Part 2 of my mission to teach the know-it-alls and armchair experts of Instagram and Facebook a lesson in what the real cost of time, skill and ingredients is that go into certain foods. This time, we’re talking about tempering chocolate… Tempering chocolate is basically just getting melted chocolate to behave properly again once it sets. When you melt chocolate, it loses its structure, and if you just leave it, it sets dull, a bit soft, and sometimes streaky. Tempering fixes that so you get that glossy finish, proper snap, and chocolate that actually holds its shape. You also have to use real chocolate here, and that means couverture chocolate. Couverture is a quality chocolate with a high cocoa butter content. Regular baking chocolate or compound chocolate (the kind with vegetable fats) won’t temper properly, so you won’t get the same result. The process is simple in theory: 1. Melt the chocolate 2. Cool it down to form stable crystals 3. Gently warm it back up to working temperature That’s it (laughs nervously), where you’re guiding the chocolate back into the right structure. Simple concept… slightly unhinged in practice if you’re doing it manually and not with a TM7 like I’m thankfully able to do.
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