Pastry Essentials| Tempering Chocolate 2 Ways: Make Your Own Chocolate Bar & Chocolate Decoration | Lily Y. | Skillshare

Pastry Essentials| Tempering Chocolate 2 Ways: Make Your Own Chocolate Bar & Chocolate Decoration

Lily Y., Pastry Chef

Pastry Essentials| Tempering Chocolate 2 Ways: Make Your Own Chocolate Bar & Chocolate Decoration

Lily Y., Pastry Chef

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3 Lessons (23m)
    • 1. Introduction

    • 2. Tabling method & making chocolate bars

    • 3. Seeding method & making chocolate decorations

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About This Class

Are you intimidated by the idea of tempering chocolate? Do you spend more time cleaning up than actually working with the chocolate? 

In this class, we are going to learn how to temper chocolate two easy ways with minimal equipment and mess. After tempering, we will then learn how to mold the chocolate into bars using polycarbonate molds and make beautiful decoration pieces that are perfect for pastries and desserts. 

Whether you are passionate about chocolate and pastries or just want to refresh your skills, this course will help you see tempering chocolate in a new light. 

Meet Your Teacher

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Lily Y.

Pastry Chef


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1. Introduction : Hi, everyone. My name is Lily and more professional pastry chef. And today I'm going to teach you how to temper chocolates. I know the idea of tempering chocolate is intimidating too many off you, but it is essential process if you want to make shiny bomb bombs and beautiful looking decoration pieces. So today I'm going to show you two methods that are easy to execute. First, I'm going to show you modify version off the happy method where, instead of using a marble slab, we're going to learn how to keep the table clean with the temper. Chocolate. We're going to make a chocolate bar that's shiny, easy to demote. Next, I'm going to show you a modified version off the seeding method, where we're used a immersion blender to speed up the process and make the product more staple. With that temper chocolate, I'm going to show you how to make talk. The decoration pieces that they're often using pastry shops temporary is a process off. Changing the crystal structure in cocoa butter into a state will form in this form. Your chocolate will be shiny, and they'll have a nice nap if you don't temper the chocolate and simply pour it into a mode. Your chop. It will not be moved. Property and there will be soft, grainy and the fatwa separate out. In this lesson, I'm going to show you how to temper dark chocolate where we melt the chocolate F 50 degrees , lower it at around 27 to 29 degrees and the heat up slightly to 31 degrees. So how we know what is the exact correct temperature to temper the chocolates. Normally these temperature printed on the bag, for example, I'm using this bag off baking chocolate, and on it it will have the temperature for melting for temporary and for finally working with it and the manufacturer. Nobody provides the most correct richer, but if you're using a back without the temperature print on it, we have a more generalized temperature range, which I were providing the course material 2. Tabling method & making chocolate bars : after re temper, the chocolate will pour the tempered chocolate directly in our mode. This is a chocolate bar mode, but before doing that, we need to make sure that this modus clean and dry, because any water on the mode will do them into chocolate and will not be tempered property . And we'll need to clean this mode by using a cotton ball and rubbing alcohol. I have the robbing alcohol here and the Colton balls. If you don't really care about like a perfect shine for your chocolate bar, you don't necessarily have to clean it. But here we want a very shiny bar in the even surface soul. Make sure we clean up property, so I have my mode cleaned already. Here, I'll set aside, and now we're going to melt the chocolate. So I'm preparing a stove hot with water inside, and I have the chocolate inside of a bowl just big enough to sit over the pot but not touching the water underneath. You want to make sure that is the bull is bigger than the pot because you don't want the steam going inside the chocolate. The water goes English. Talk with your chocolate will not be tempered property. And you also don't want toe Have the chocolate city in the water because the heat will be too hot for chocolate. So we're gonna start the heat and melt the chocolate over the double boiler to make sure that we don't use too high of a heat and try to not let steam escape from the side. Because if you have a lot of steam escaping from the side, that muse is easy to get into the chopper as well. And we don't want any water in the chocolate. And here we will use a robbery spatula and slowly move it a little to help it melt evenly s we can see here are talkers and starting to melt. I can't use my special actual. Makes it up a bit to help it melt more evenly. So we want the chocolate to be around 45 to 50 degrees Celsius. Have ah thermometer here where I can check the temperature right now is that 50 degrees Celsius so we can take them off Now, here we make sure that we have ah, how already to dry the bottom of the bow off and make sure there's the water anywhere. Then this makes it look. No, we can see here. Chocolate is completely melted so you can check the temperature again. Now is the 50 degrees Celsius. So what we're gonna do issues the taping method. But instead of doing it the on a marble or directly on the table, we're going to prepare a plastic sheet. Here we have a sheet of plastic paper that we called guitar sheet. We use it. Hop off the table so we don't get the table 30. We can see now that it's not the table. Very well, so we can help with some alcohol. We don't interest acre with water because you don't want water in the chocolates. I'm just pouring a little bit off alcohol on the table so it sticks to the sheet, and here I'm going to use the plastic scraper and help the plastic steak. We can wipe the excess alcohol. Where we're going to do is pour the talk it on this sheet of paper, cool it down to 27 to 29 degrees, and then we'll pour it back to the bull and the heat up slightly to 31 to 32 degrees. We need to make sure that we're not working with too much chocolate because we can t work on the surface covered by the class they sheet, and we need to make sure that the table is relatively cool should be around 20 degrees Celsius. Here we will try to spread the chocolate spreading. It will help it cool, and then we can make a low s shape to help the chocolate spread and cool further. And after we spread out, we can break in from the outside, you can see the chocolate is getting thicker. That means it's cooling them. Make sure you always remember to bring the chocolate from outside to inside, because the outside will cause first if you don't take the chocolate from all. Sorry, though crystallize all she that will be hard to work with. Later, you can feel the chocolate getting thicker. Here we can trap the temperature. We wanted to be around 27 to 29 degrees Celsius. Erotically. You don't want to over courts because of you over Koro crystallize and it'll be hard to work with. Then you will have to re temper the whole thing Now it's a 30 degrees. You have to make sure that when you're working with chocolate or room temperature is not too high. Ideally, it should be around 20 degrees Celsius indoor. Otherwise, they're chocolate will not temper property we can see now is 27 degrees brand to the middle and put it back in the bowl. Now we'll take the sheet up. We'll put the top let into the wall. So here we clean most off the chocolate from this sheet, but we'll have some more chocolate left. Stay counter, she That's fine. We're going to put this on the fridge and then also little by, and we can use that next time. So now we want to heat the chocolate up to around 31 degrees. And since his boys slightly warm from previously, when we heated it with the on the double boiler, the heating global can help to heat up a little bit. Let's mix it and see here we have the chocolate already at 31 degree Celsius, which means the should be already tempered, but we're going to check it to see whether it is actually tempered or not, and we run into a situation where you need to increase the temperature off the chocolate, but you're boulder, the having of heat on it. To heat up further, you can use a heating guff like this or hear dryer, and then you can just plugging blow on it, and then he the up to 31 to 32 degrees Celsius. So I'm going to do a test here where I will be using another plastic scraper and depicting the chocolate. Andi. I will put this in the fridge and let us solidify. And if it's smooth and relatively shiny with snow streaks, that means that is property tempered. So I have my test during the fridge for two minutes. I will take it out right now so we can see here. That they're talking is nicely solidified and there's no streaks off fat or anything and looks very even. And we can see here that if we push on to it, I have, ah, nice hard curl. That means we have temper the chocolate correctly, and now we can pouring toe the chocolate candy mode before we put it in the mode. We want to check the temperature again because it's been sitting there for a little bit. Now it's dropped to 30 so I just want to bring the temperature up a little bit to around 31 to 32. Here. I'm going to show you how to raise the temperature with the Higa. When you use that he going, you have to make sure that while you're heating, you're not mixing it cause that that way you'll be incorporating too much air in the chocolate. And also when he'd make sure you move, I heat evenly so she, oh size off the bull and all the surfaces. And after a heat I makes after heated with a heat gun, you have to make sure that you makes very well because where you heat it with a he got. If you don't make small, that part will be on tempered. So if you don't have a he got home, you can just use a hair dryer will work the same. So now I brought it up to a 31.5 degrees. I'm ready to pour it into our mode, so here's a modal we have prepared previously. If you want to be very precise, you can use a piping bag and pipe it into the mold. But because we're not doing a big quantity, we don't necessarily need to use the plastic bag we can just pouring care. I have some toppings for chocolate bars. So right after reporting the chocolate, we can put some toppings long. So here I'm going to pouring the chocolate mode, and then we'll slowly turned the moat to fill it. We can use our card that we used previously to help fill it out property. I should remove the air bubbles by so slowly moving like this and might be top talk with here. We need to attack the mold really well, So there's no air bubble on the other side. You don't want any trap their bubble because if you are motor, you'll see like low bobbles on the other side. It wouldn't look nice. So you make sure that you bang a property here. We can remove some off the extras by just going in like this. And lastly will put some toppings in here to make the chocolate bar more interesting. So here I have cocoa nips, which is essentially the shells off the Kolkata fruit. And here I have some roasted hazelnut pieces where I just Sprinkle on top. So I'm going to make one with coca lips and the other one. I'll put some role state hes on that. I put the topping. I also like to tap it slightly so the topping sticks with the chocolate and there's not only on the surface Now we're finished making the bar. We need the chocolate to fully crystallize. And to start the crystallization process, we need toe pop it in the fridge so the crystallization process starts faster for about five minutes, and then we'll take it out of the fridge and put in a room temperature for overnight so it kind of slowly and fully crystal ice properly. So here we need to know that the room temperature and used to be around 20 degrees at a maximum of 22 degrees so the chocolate will fully solidify property. So I see. You can see I have a new April for Day two, and this chocolate has been sitting overnight and has been 40 crystallized, ready for demoting. I can just see mode like this. Make sure you have really gently and because you don't want to break the bar. There you go. So when the chocolate is crystallized really nicely is very easy to detach from the vote. And we got a very shiny surface. That means the temporary has been done correctly and we have a nice nap. A very Quispe sound that's our chocolate bar was tempered chocolate. 3. Seeding method & making chocolate decorations : Okay, so here, have a multiple of chocolate. I'm going to show you how to do temporary without the table ing method, but what we need is a immersion blender like this. So basically, I will melt three. Quarter off the weight off the chocolate into 45 degrees Celsius like previously. And now put this chocolate in a holder containers always easy to use the immersion blender , so here we have a the other one. Quarter off the chocolate, finely chopped. We have to make sure to chop it finely, so it's easy to melt in this melted chocolate. And this is a divisive from the seeding method, where we at part off the chocolate, all melted to the melted chocolate. We have to also make sure that this l melted chocolate is from, ah, bag off chocolate that's previously tempered normally. Oh, the chocolate that comes to you is already tempered. So here are quitting the melted chocolate, and that makes it by hand to help it melt was that makes it thoroughly. I will help mixing up further by using the immersion blender girl. You need to keep an eye on the temperature and make sure that doesn't drop Tullow Way makes it correctly after we makes it should be around 29. In that case, we can just bring it up through around 31. Sometimes if we makes it for a while, the temperature will go up by a little bit and reached 31 without having to. You make sure to clean the side off your mixing bowl as well, so it doesn't like so the fire it e was it becomes rules. We should make sure that the immersion blender starts to take the air out of the chocolate by sucking the chocolate both ways. As we can see here, this is where the immersion blender will take the air out of the chocolate. So right now the chocolate is 32 degrees and the looks very swoop. So supposing Lee is already tempered. But we need to check with the cards, just like earlier to make sure that it's actually tempered property before we use it. Let's check the temperature again. Just to make sure is that there you 1.5 right now, which is perfect in the mix of bit more, and then here I have the card where I'm gonna dip it in the chocolate, put it in the fridge and check whether is actually tempered or not. So here's a tester that I took out from The bridge has been in the first for about two minutes, and we can see that it has fully so that if I that have no streaks amuses temper that ready this method compared to the earlier method is easier. But we will achieve a more. They carried chocolate, as we can see here. So it's never every good way to a temper chocolate, unless you want to just make some quick that creations or things like that because the result of chocolate is quite thick and how the crystallization form is not a stable us a previous method. But here I'm going to show you how to make some quick decorations like she self chocolates so we can use it to decorate case and other things. Here I have guitar, chocolate sheet, same house. What? We use us a tab lash method. We have my rolling pin right here. So before we use the chocolate, always make sure to double check the temperature to make sure that is not too low. or too high. So right, a novice at 28. That means I should he the apple a little bit to 30 while so is the go working temperature . Oh, after Wakita, we have to make sure toe makes it thoroughly. So we want to bring up to around 31 degrees Celsius. So what we can do now is poor a small quantity in the middle of the sheet. Make sure that you don't pour to march. Chris. If you use the rolling pin, it's brother out. It will come out from the side. If you pour too much, they will put the second she go. Using the sheets insures that your final product have us shiny surface. So, for example, if you only want one site will be very shiny. You can use one plastic sheet at another parchment paper on top. So what I do is, I hope the rolling pin and push it backward a little bit and then push it all forward. How much worse you use will determine how thick your chocolate sheet will be, and you want to make sure that you don't push too hard. I comes out from the side. We can help pushing all directions. This sheet we're gonna be breaking off into even pieces were decorations. So it doesn't really matter what the shape off talking is. We just want to obtain the correct thickness for the chocolate. Okay, so now that I pushed enoughto all pay a good pregnant for the chocolate, I will have to let the rest a little bit before I use these metal cutters to cut out you around pieces so I can see the corners have begin to set right now so I can use this ring and press really hard personal, and you will see that have cut it the sheet into round pieces. I'm only going to demonstrate a few, leaving the resting whole sheet where you can break it off and use the US pieces off the creation. So I made three bigger ones and I'm going to make a few smaller ones. You have to use some force when you're cutting the so I have a few pieces for demonstration and not have to let the chocolate she set. But the important thing is you can let us that like this because the chocolate naturally will curl up so you have to put some sort of weight on, and I find a baking sheet is a good choice to wear that keeping flat. So I just leave the baking sheet on top off the chocolate until we're fully solidify ice. And then when's this crystallizes? I can take the baking sheet off and let a quiz Allies is further overnight at room temperature, and then we can use it tomorrow. So what we have here is chocolate cake, and I'm going to show you how to decorate with the sheet off chocolate we made yesterday, As we can see is between two plastic sheets so have extra shiny surface and we can see here is not done like perfectly this time because there's little air bubbles, but we don't need to use off it. If you want to avoid the air bubbles, make sure you tap the chocolate a lot untapped. The air bubbles out before you put it in between the sheets. And as we can see, I'm a some circles that can be decorations. You have circles like this, and now I'm going to use the big sheet here to do some of their creations for this cake. The sheet of chocolate decoration is very versatile. You can use it for many things. You can use it for cupcakes. You can use it for a birthday cake, so I'm just gonna break off some on the uniformed pieces. Stick them on the chocolate cake immediately. Your chocolate cake Very extra fancy. So that's a for today's class. I hope you find tempering chocolate, the last intimidating and more approachable and the whole views. Today's method to create more things off for your own Thank you for watching, and I'll see you next time.