Comments on: How to temper chocolate http://www.chefeddy.com/2009/11/how-to-temper-chocolate/ Chef Eddy Sun, 12 Feb 2012 14:32:22 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Graham http://www.chefeddy.com/2009/11/how-to-temper-chocolate/comment-page-1/#comment-12410 Graham Fri, 28 Oct 2011 09:37:13 +0000 http://www.chefeddy.com/?p=320#comment-12410 Hi Chef, thanks for the recipe I'll go home and try this tonite, i have tried to temper chocolate for a while following a day course on chocolate making, I got the hang of it, but recently I produced the chocolate fine and shiny but then after a few days it blooms, not sure what the problem is? Hi Chef, thanks for the recipe I’ll go home and try this tonite, i have tried to temper chocolate for a while following a day course on chocolate making, I got the hang of it, but recently I produced the chocolate fine and shiny but then after a few days it blooms, not sure what the problem is?

]]> By: Lua http://www.chefeddy.com/2009/11/how-to-temper-chocolate/comment-page-1/#comment-12181 Lua Tue, 04 Oct 2011 23:39:54 +0000 http://www.chefeddy.com/?p=320#comment-12181 Hi Chef, thanks for explaining the tempering process of chocolate. You actually make it look easy! I've always been intimidated by the process of tempering chocolate, therefore I usually just take the easy way out by using chocolate flavored coating. Since watching your demo, I feel a little more comfortable in trying to temper chocolate and will definitely try it out soon. Also, thanks for sharing the tip on the couverture chocolate! Hi Chef, thanks for explaining the tempering process of chocolate. You actually make it look easy! I’ve always been intimidated by the process of tempering chocolate, therefore I usually just take the easy way out by using chocolate flavored coating. Since watching your demo, I feel a little more comfortable in trying to temper chocolate and will definitely try it out soon. Also, thanks for sharing the tip on the couverture chocolate!

]]> By: Heather http://www.chefeddy.com/2009/11/how-to-temper-chocolate/comment-page-1/#comment-12172 Heather Sun, 02 Oct 2011 23:54:47 +0000 http://www.chefeddy.com/?p=320#comment-12172 Hello Chef, I am just a home cook that loves sweets. But I have a great love & respect for chocolate & I am wanting to learn more about how to work with all types of chocolate. I found your site by looking for how to make couverture. I understand it better by reading your post. So if I want to make it I can add 30% or more coco butter right? But if I want to make mine compleatly from scratch could you tell me how? I know I need the coco butter, but would I use a chocolate powder or paste to this (or is it best to use a good "chocolate bar")? And do I need a oil of any kind and do I had heat to get it all incorporated? I would love to see a recipie on how to do this & learn more. I have seen homemade couverture shaped into cones & it is shaved over drinks, desserts, or melted down into a wonderful hot chocolate. I've seen the cones & disk have items in it from nuts, coconut flakes, chilie powders to chunks of fresh coco butter. This is what I'm hoping to make. Thank you so much in advanced for your help... I am a new fan of yours!! Hello Chef,
I am just a home cook that loves sweets. But I have a great love & respect for chocolate & I am wanting to learn more about how to work with all types of chocolate. I found your site by looking for how to make couverture. I understand it better by reading your post. So if I want to make it I can add 30% or more coco butter right? But if I want to make mine compleatly from scratch could you tell me how? I know I need the coco butter, but would I use a chocolate powder or paste to this (or is it best to use a good “chocolate bar”)? And do I need a oil of any kind and do I had heat to get it all incorporated?
I would love to see a recipie on how to do this & learn more.
I have seen homemade couverture shaped into cones & it is shaved over drinks, desserts, or melted down into a wonderful hot chocolate. I’ve seen the cones & disk have items in it from nuts, coconut flakes, chilie powders to chunks of fresh coco butter. This is what I’m hoping to make.
Thank you so much in advanced for your help…
I am a new fan of yours!!

]]> By: Karen http://www.chefeddy.com/2009/11/how-to-temper-chocolate/comment-page-1/#comment-11812 Karen Tue, 12 Jul 2011 16:12:58 +0000 http://www.chefeddy.com/?p=320#comment-11812 Hello! I was googling chocolate making and voila! Up pops your website, and I am so glad that it did! Now I have another great site to explore. My son has dietary issues and among many other things cannot have sugar, but can have honey. I must admit that I know very little about chocolate making, but I have purchased organic cacao paste (solid, 100%) and cocoa butter and would like to temper this. I guess the first question is - how much cocoa butter is in cacao paste? Is it possible to combine these and use honey to make chocolates? Hello!

I was googling chocolate making and voila! Up pops your website, and I am so glad that it did! Now I have another great site to explore. My son has dietary issues and among many other things cannot have sugar, but can have honey. I must admit that I know very little about chocolate making, but I have purchased organic cacao paste (solid, 100%) and cocoa butter and would like to temper this. I guess the first question is – how much cocoa butter is in cacao paste? Is it possible to combine these and use honey to make chocolates?

]]> By: sally http://www.chefeddy.com/2009/11/how-to-temper-chocolate/comment-page-1/#comment-11140 sally Thu, 24 Mar 2011 03:14:15 +0000 http://www.chefeddy.com/?p=320#comment-11140 you are cool i love chocolate you are cool i love chocolate

]]> By: Crystal http://www.chefeddy.com/2009/11/how-to-temper-chocolate/comment-page-1/#comment-11066 Crystal Tue, 01 Mar 2011 03:19:09 +0000 http://www.chefeddy.com/?p=320#comment-11066 Hi Chef, I have been researching chocolate recipes since learning the tempering process in class. I used this exact technique yesterday and drizzled chocolate over a cheesecake. It was delicious and the color of the chocolate was amazing! Going forward, my recipe search starts here...thanks! Hi Chef,
I have been researching chocolate recipes since learning the tempering process in class. I used this exact technique yesterday and drizzled chocolate over a cheesecake. It was delicious and the color of the chocolate was amazing! Going forward, my recipe search starts here…thanks!

]]> By: Lisa http://www.chefeddy.com/2009/11/how-to-temper-chocolate/comment-page-1/#comment-11064 Lisa Tue, 01 Mar 2011 02:20:17 +0000 http://www.chefeddy.com/?p=320#comment-11064 This is a great reminder of what couverture chocolate is and how the cocoa butter affects the chocolate. I didn't fully appreciate what tempering it truly does to the overall product chemically and physically. This is a great reminder of what couverture chocolate is and how the cocoa butter affects the chocolate. I didn’t fully appreciate what tempering it truly does to the overall product chemically and physically.

]]> By: pascal http://www.chefeddy.com/2009/11/how-to-temper-chocolate/comment-page-1/#comment-11053 pascal Fri, 25 Feb 2011 22:33:54 +0000 http://www.chefeddy.com/?p=320#comment-11053 Hi Eddy.. your website is awesome...well organized..beautiful pictures...I want make one... Hi Eddy..
your website is awesome…well organized..beautiful pictures…I want make one…

]]> By: Jayne http://www.chefeddy.com/2009/11/how-to-temper-chocolate/comment-page-1/#comment-10991 Jayne Thu, 24 Feb 2011 01:10:59 +0000 http://www.chefeddy.com/?p=320#comment-10991 Your website is really great, fabulous pics, and so much detailed information in regards to recipes and techniques. The icebath method of tempering chocolate which we briefly discussed in class should help out with the smaller portions of chocolate as you mentioned. I thought your black currant cremeux that we sampled in class was excellent, and with the exception of the puff pastry crust it sounds fairly easy to prepare. I might try it with one of the other tart doughs you have shown us. I am hoping we might make the English Toffee recipe if the opportunity arises. I am enjoying your class but gaining too much weight. Your website is really great, fabulous pics, and so much detailed information in regards to recipes and techniques. The icebath method of tempering chocolate which we briefly discussed in class should help out with the smaller portions of chocolate as you mentioned. I thought your black currant cremeux that we sampled in class was excellent, and with the exception of the puff pastry crust it sounds fairly easy to prepare. I might try it with one of the other tart doughs you have shown us. I am hoping we might make the English Toffee recipe if the opportunity arises. I am enjoying your class but gaining too much weight.

]]> By: Lambic Raspberry Sorbet and chocolate decoration | Pastry chef author Eddy Van Damme http://www.chefeddy.com/2009/11/how-to-temper-chocolate/comment-page-1/#comment-7933 Lambic Raspberry Sorbet and chocolate decoration | Pastry chef author Eddy Van Damme Thu, 23 Dec 2010 14:12:01 +0000 http://www.chefeddy.com/?p=320#comment-7933 [...] It is a little easier to work with and is stronger. Make sure you read some of my articles on how to temper or crystallize chocolate here or consult “On Baking”. Use a pastry comb or adhesive spreader from the hardware store to [...] [...] It is a little easier to work with and is stronger. Make sure you read some of my articles on how to temper or crystallize chocolate here or consult “On Baking”. Use a pastry comb or adhesive spreader from the hardware store to [...]

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