Raw Chocolate: How To Temper Your Own Chocolate | Sue Frisby | Skillshare

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Raw Chocolate: How To Temper Your Own Chocolate

teacher avatar Sue Frisby, Chocomama

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

6 Lessons (30m)
    • 1. Introduction

    • 2. 1 What Is Tempering?

    • 3. 2 Making Tempered Raw Chocolate

    • 4. 3 Coconut Crispies

    • 5. 4 Troubleshooting

    • 6. 5 Congratulations!

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About This Class

Do you love chocolate? Do you love healthy food that is full of vitality?

Raw chocolate maker, Sue Frisby, invites you to discover how to make deeply satisfying chocolate. This wonderful food that gives us so much pleasure, has its source in the raw cacao bean. A sensual delight, chocolate is fascinating to work and create with. What could be more tempting?

Sue has been making chocolate from unroasted cacao professionally for many years, as Chocomama. In this class she will show you how to make handmade, homemade, real chocolate in your own kitchen, using simple equipment and high quality natural and organic ingredients. She will show you how to make chocolate from scratch, giving you a strong and solid foundation from which you can go on to create a myriad of variations.

This is the second of two classes showing you how to make your own raw chocolate.

In this class you will learn:

  • To make delicious, healthy, vegan, raw chocolate
  • To make raw chocolate from scratch
  • What tempering is and why it's so amazing to learn.
  • How to temper chocolate, making sure it remains within the parameters of what is considered 'raw'.
  • To make delicious inclusions for your chocolate to inspire you with flavour and texture
  • How to make sweet treats using natural ways of sweetening
  • What the common chocolate making problems are and how to avoid them.
  • To build on the foundational skills that you can learn in the first class, vital for all your future chocolate creations

Who is the class suitable for?

  • Anyone who has a love of chocolate!
  • Anyone wishing to create delicious, natural and healthy chocolate at home
  • Vegans and those on a dairy-free diet
  • Those who eat a raw food diet
  • Those who want to create treats with unrefined and natural sweeteners
  • Parents looking for healthy treats for their children
  • Anybody who likes to experiment
  • Those who want to make food with natural and organic ingredients
  • It is advisable to have taken my first class, Raw Chocolate: How To Make Your Own Chocolate From Unroasted Cacao

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Sue Frisby



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1. Introduction: If you have taken my first class simple rule, chocolate making, use land to make delicious natural chocolate using my basic untampered recipe. Now, are you ready to take your chocolate making to the next level? Hello, IMC frisbee. And I'm looking forward to taking you further on your chocolate making journey. This is where it gets really exciting and very satisfying. In this class, I'll be teaching you how to temperature glut. You will learn the tempering is an art and a science that involves careful and controlled heating and cooling the chocolate. So why temperature chocolate, commercial chocolate that you buy will be tempered and its qualities are what most people expect when they eat chocolate. When you learn how to temper your chocolate will have a professional appearance. You won't need to keep it in the fridge, NOAEL melt in your hands. You have a beautiful shine and it will have a crisp snap to it. It's keeping qualities will be excellent with a shelf life of months or even a year. You'll also be able to use professional polycarbonate moles that can produce beautiful results. Wouldn't it be so good to be able to create professional level chocolate that still has the integrity that attracted you to your chocolate in the first place and using simple and inexpensive equipment in the comfort of your own home. If you haven't taken class one, I'd recommend you do that first. Your class project will be in three parts. First, you make a batch of tempered raw chocolate. Secondly, you make very moorish candid coconut. Chris pays. Ideally, you need to dehydrate for this, but you can still do it in your oven is a very low setting. And thirdly, you make a second batch of temperature or chocolate using the coconut Chris space as a very delicious inclusion. So let's get started. 2. 1 What Is Tempering?: Welcome to Lesson one, tempering. What is it and why is it amazing to learn how to do it? Tempering is an art and a craft and a science all rolled into one. You can practice and practice the craft of tempering if you want, which would increase your ability to create impressive chocolate. You can go deeply into the science if that draws you. You can acquire the feel of the art of tempering, becoming tuned to an almost alchemical process. So what do we actually mean by tempering? Tempering is precisely controlled heating and cooling of molten chocolate to correctly crystallized the cocoa butter within. This produces the required consistency and a smooth glossy finish. When liquid chocolate cools and recently defies the fat start to crystallize. If this occurs in an uncontrolled fashion and jumble of crystals of varying sizes and type form, causing the surface of the chocolate to appear mottled, streaky and dull and make the chocolate crumble rather than snap. When broken. Chocolate is either temperature or untempered, it comes out of temperate 33 degrees and above. But within that, there is Well-Tempered and not so well tempered chocolate. I could continuum of quality in how well the triplet has been tempered. If you learn how to temper, you'd be able to create better looking chocolate. Chocolate can have six different crystalline formations. And there's one in particular that makes the final product are lovely and shiny. And that's the one we're aiming for when we temper. And this is what you will want if you're making chocolate to impress. Temperature OCl is considered to be better quality. It prevents what they call blooming. Whitish films, streaks or spots of cocoa butter that form on the chocolate. That doesn't look good even though it can still be eaten. Now if you'd like to sell your chocolate, if you like, the idea of going to business making healthy chocolate for others, tempering enabled you to become a professional. Temperature. Gl has a shelf life of months, even a year. It stays stable and good for that long. Well tempered chocolate won't change its appearance if it's kept in the right conditions which are basically dry and cool, it doesn't need to be kept in the fridge and shouldn't actually, and won't melt at a lower temperatures that untempered chocolate will. Temperature will have a better consistency, and what they call mouthfeel. This is because the cocoa butter fat is evenly distributed throughout, so it's creamy without being fatty. Also temperature chocolate is hard and as a snap to it, which is what people expect when they bite into chocolate. You'll be able to use beautiful, professional-looking moles like these temperature click contracts, making it possible for it to come out of the mall. And finally, it's fun to learn something new about this food. Chocolate that you love has a great sense of satisfaction that comes after your first temperate batch. I speak from my own experience, especially if you've been making untampered bars, you'll be really ready for tempering and you'll love every minute of it. In the next lesson, I'll show you how to do it, will be making tempered raw chocolate, which will be the first part of your project. 3. 2 Making Tempered Raw Chocolate: In this lesson, we're going to look at how to temper. Here is tempered raw chocolate. Isn't it beautiful, shiny and smooth. And later, when you hear it snap, you will surely be inspired to master tempering for yourself. Let's begin. I'll assume you've already prepared your chocolate making space. Here is a list of equipment you'll need to hand. Now prepare your ingredients, particularly Krakow butter, if yours is in chunks, and your coconut sugar. And way out everything. This is what you'll need. As usual, we're working with 50 grams of Krakow buzzer. And with that goes 25 grams of cocoa powder and 25 grams of powdered coconut sugar with a pinch of salt. Here it is all set up. I've got cocoa butter in the big bowl because all the ingredients are going to go in here. And then onto the band Marie. Cocoa butter on the bottom, taka powder saved on top, and powdered coconut sugar sift on top of that. With a bit of salt. There are various methods of tempering, all basically intending to bring the chocolate to its best crystalline formation. What we'll be doing here is melting it, letting it reached 42 degrees, and then bring it down promptly to 31.5 degrees. Keeping the chocolate moving as we're doing it. For your bowl of ingredients on top for pan that has a small amount of hot water in it. After a couple of minutes is the butter begins to melt, give it a stir. It will vary how quickly it heats up depending on the size of your batch. When you're starting out, you need to be alerted this stage, don't let it get too hot. It's easily done with small batches like this. You'll have more control over the temperature. If you go on to make larger batches, staring it will even out the temperature. Let the chocolate melt gently. Keep an eye on the temperature. It needs to reach 42 degrees. You don't want it to go higher than that, but you want all Kochab OS2 melt. When your melted chocolate is at 40 to take it to medium bowl and transfer the chocolate from one ball to another stirring in-between. Take advantage of the cool areas in the medium bowl that haven't warmed up yet. Because that will help the chocolate cool down quickly. Which you wanted to do. Take the temperature as you're doing this and you'll see this in such a small batch is there, it will go down to 31.5 degrees quite quickly. You won't need to transfer it many times. In a larger batch, it will take longer. Take the temperature of your melted chocolate in pooled areas, not in a thin area as it will be at its warmest in those areas, of course, keep mixing so that the temperature of the chocolate is going down evenly throughout. Now it's reached the desired temperature. You can fill the moles of the melted chocolate. Now this mold and go in the fridge for about 15 minutes. After that, bring them old out to reach room temperature. Before you take the chocolate out of it. You'll see that it's in a polycarbonate mold. As tempered chocolate shrinks, it separates from the mold, which makes it so much easier to come out. You can also check by looking at the bottom of the mold. What you want is for it to be a silvery gray color rather than the dark color like this. That means the chocolate is shrinking away from the mold underneath. They should come out with a soft tap. Although sometimes they don't all come out. If that happens, pop them back in the fridge for a little while. They look lovely. They've got the shine. We're after. Listen. This is the Snap, we're after two. So to recap, bring the chocolate generally up to 42 degrees below 42 degrees. And the bottle where melt properly above 42 and the chocolate moves away from what is considered roar. Don't worry if it goes above this by accident, especially when you're learning. So long as it doesn't go too high, it will burn around 50 degrees and above. Then bring it down to 31.5 degrees. Keeping the chocolate moving all the time. Transferring from one ball to another is a way of cooling it down quickly. It needs to go below 33 degrees for it to be tempered. Don't worry if it goes down below 31.5 degrees. But as it cools down, it will thicken and get harder to work with. If this happens and you need to eat your chocolate up again, do it really carefully. If it goes past 33 degrees, you will need to re temperate. In other words, take it right up to 42 again and bring it back down to 31.5. But that's not the end of the world because read tempered chocolate can in fact create a better final chocolate. In the next lesson, I'm going to show you how to make candid coconut crisp is and will be using them in your tempered chocolate. 4. 3 Coconut Crispies: Now that you can make tempered chocolate, I'd like to show you some wonderful things you can do with it. And one of my favorites is chocolate partnered with candid coconut. Absolutely delicious. And specifically coconut chips candid with maple syrup. First of all, get your equipment together. You'll need a couple of bowls. You'll need a sieve as Bachelor. Tablespoon, a dehydrated tray. I've got the Excalibur one here. You might want to use one like this. You can make these in your oven if you haven't gotten dehydrates or on the lowest setting, if you are doing, you need a baking tray. This is what you'll need to make. The CRISPR is a 100 grams of coconut chips, 65 grams of maple syrup, 15 grams of coconut flour, and a pinch of salt. Also, a couple of drops of medicine, flower, pure vanilla flavor, or pure vanilla extract. This is optional, but it's so worth it for aroma and taste. Measure out your coconut chips and soak them in water for an hour. While a coconut is soaking, you can get together your other ingredients. You need some coconut flour and some maple syrup. We just have to stop here and appreciate this wonderful substance that maple syrup is beautiful color. This one is pure organic maple syrup from Canada. Of course, it's always from Canada. You need a pinch of salt. I've got some pink Himalayan crystal salt here. I'm also going to use medicine, flower, pure vanilla flavor. You can use a pure vanilla extract if you want. After an hour, take another bowl and the save and strain out the coconut chips. Give them a good squeeze with your hands. You don't want them to be soggy. Damp of course, but not soggy. And to that, add your other ingredients. Here's the coconut flour and the maple syrup, and salt. And the pure vanilla flavor. You don't need very much. It's very concentrated. And putting about five or six drops in here, give it a good mix up with your spatula, and then spread it out on your dehydrated sheet. Whichever one you going to use. Don't spread it out too soon because we want it to be quite clumpy when he drives some nice chunky pieces. Here they are, the coconut chips. After being in the dehydrated for about 18 hours, they would have been fine after 12, I think it's just that they were in overnight. They're really lovely and crispy. So we're going to use them in chocolate, of course. If you're not going to use them straight away, store them in an airtight container of one kind or another. They look so pretty. They've got the pure white color of coconut tinted with golden caramel color from the maple syrup. Storing your coconut CRISPR is in an airtight container is important because it's surprising how quickly they soften with moisture from the air. If you make them in the oven, use the lowest setting and leave the room for a few hours staring occasionally. Here are the ones I did. I left them in for five hours. They are different to the ones that are dehydrated, but still delicious and a fine addition to your raw chocolate. Now I'm going to show you a lovely way you can use your coconut crispy is with template rule chocolate. These ingredients you'll need about 50 grams of coconut. Crispr is a 100 grams of KCl bossa, 50 grams of Krakow Powder, 50 grams of coconut sugar, a pinch of salt. When you're ready, make 200 grams of temper chocolate, as you've learned to do in lesson eight, and divided roughly into two. Let's go through the process again. So I showed you in less than 800 grams of cocoa butter shaved or in button Form. And then 50 grams of Krakow powder saved on top with a pinch of salt. Add to that to a 100 grams of powdered coconut sugar. For your bowl on top of your boundary containing hot water and allow the cocoa butter to gently melt and the mixture to reach 42 degrees. When it's reached 40 to remove from the band MRI, giving the bottom of the bowl a wipe. Transfer the melted chocolate from that bowl into another ball, which we'll cool it down fairly promptly to 31.5 degrees all the time, keeping it moving. So the chocolate keeps its temperature throughout and you don't get any particular qubits or particular warm bits. When it reaches 31.5 degrees, we've got the chocolate in temper and we can work with it now. So now on to the next stage. I've got half my chocolate ready in tempo here. Our work quickly so I don't have to return for the chocolate. It's a good idea to keep the other half warm, maybe using the bomb Marie, But make sure it doesn't go above the 33 degree threshold. Coconut crispy is here. And the container which I've lined with some grease proof paper, I'm going to pour a layer of chocolate in here to cover the bottom. Now, I'm going to put a good layer of coconut crispy is on the top. Keeping quite a few in chunky pieces. But a mixture of sizes to keep it interesting. Oppress them down a bit. I want to cover all the chocolate is looking quite nicely covered. Now. Have a look at that. Got the other half of my chocolate here. I'm going to pull that on top. Quite nice to leave some of the crispy showing. For that reason, you don't need exactly half, use more on the bottom. There's going to be some chocolate left over here. There we go. That's what that looks like. I'll put us in the fridge now for 15 to 20 minutes. I've removed it from the fridge. What's next? In the next lesson, we're going to look at things that might not be so straightforward. 5. 4 Troubleshooting: Sometimes things can go wrong with chocolate making, especially when you tempering. Maybe I can help. I've made a few mistakes and things sometimes don't turn out the way I had expected or even hoped. This is because I am an incorrigible experimenter. Anyway, it's really good to make mistakes with chocolate making. Yes, we're using special and expensive ingredients. But chocolate is so great because almost everything can be saved. It can be remelted or something else, equally delicious created. I didn't ruin a batch wants because I was trying to do it when my kitchen was full of other people. It's not so much of an issue with untempered chocolate, but tempering does require focus. This is why it's a good idea to see home chocolate making as one of two experiences. An immersive experience, even meditative if you wish, where you get totally absorbed in what you're doing. It's pleasurable and ideas flow. Or a sharing experience, lovely to do with children or with a friend. When you know what experience you want, you can prepare accordingly. Keep an eye on the temperature with small amounts of chocolate like you're most likely to be working with at home, it is harder to control the temperature. Your thermometer is your friend. Keep it handy and keep an eye on things. When I first started, is a chocolate hadn't melted properly. I would impatiently put the heat back home and give the water a blast. I discovered a chocolate would heat quickly and go way over the temperature I wanted. Now if my chocolate hasn't melted completely, I take the bowl of the pan, heat up the water again, and then put the ball back on. Being really careful to keep an eye on the temperature. Here are some useful temperatures. 50 degrees to 54 degrees around this and above chocolate may burn and not be any good. 42 to 45 degrees around this and under chocolate is considered roar. 42 degrees, the temperature to aim for when melting chocolate, that's to be tempered. 33 degrees chocolate comes out of temper and will need to be read tempered 31.5 degrees, the temperature at which tempered chocolate is ready to work with. If your chocolate gets too cool, it'll become too thick to work with and you'll have to warm it up again. Got some chocolate with candid bequeathed in that's cooled down to 24 degrees and it's too thick. So I reheated up really carefully island double boiler and it's kept under 33 degrees locally. And now I can use it in my mould. If it had gone over, I would have needed to read tamper. However, if you do have to read temperature quit because you've taken it too high. Don't worry, because it can in fact create an even better chocolate. There are two types of bloom that can occur in chocolate. Bloom can look like this. One is caused by moisture and the chocolate and his core sugar bloom. To avoid it, keep your utensils, molds, and other equipment dry. Keep the moisture in the pan. Wipe the bottom of your bowl after you remove it from the pan, before you temper. Still your chocolate carefully, cool and dry, not in the fridge. The fridge is for short periods of cooling and setting or for untempered chocolate. Avoid any chance of the chocolate being affected by condensation. Also, chocolate may seas if you get moisture in while you're working with it, it thickens and you can no longer use it for its original purpose. You may well be able to rescue it by funnily enough carefully adding more liquid, turning heat into Ganesh. Then maybe you could create some delicious truffles. And all is well, search online for Grenache recipes. The second type of Blum is called fat bloom. It can be caused by poor tampering or maybe your chocolate is stored somewhere that's too warm. You should be able to remedy this by retain bringing chocolate. And there are alternative tempering techniques and advanced temporary and that you can investigate to improve your skills. With temperature chocolate. If it doesn't come out of the mold, pop it back in the fridge for a little while. If the chocolate still refuses to come out, have a look at the underside of the mold. If the chocolate is still completely dark in color after 20 minutes or so, is a sign that it hasn't contracted and it probably hasn't tempered properly, put it in the freezer for a little while, it should pop out, then allow it to reach room temperature, melt it, and read temperate. It should read temper fine, so long as it's not been affected by condensation. It's a good idea to keep a firm hold onto your bowls when temporary tank. You can see that I've overfilled this mold. And then if I take it over to the fridge when it is still quite runny, more spills around the edges. So Phil, silicon moles on a board or small tray and put the whole thing into the fridge. If it does happen that you overfill the edges of your chocolate can be trimmed with a sharp knife. Your board can move around when chopping or shaving Krakow Bertha, put it on something that will stay still like a tea towel. Here, I am happily decorating with some orange sugar, quite forgetting, a top of the mold will be the bottom of my chocolate. And lastly, some timeless wisdom. Take time for chocolate. 6. 5 Congratulations!: Congratulations and very well done. You now know how to temporal chocolate. That is fantastic because it's now opens up all sorts of opportunities for you to use your chocolate in a variety of new ways. We can create chocolate that is stable, has a good shelf life and keeps its lovely parents longer. You can use your temperature chocolate to cover or in robe, truffles and other sweet treats. You'll be able to experiment with polycarbonate moles that give really beautiful results. I hope you're inspired to practice your tempering skills and keep playing. Set some ops that would approve of time. It should get feel of it. Practicing you, Philip fuel handmade chocolate craft. By practicing. You'd also quiet mode knowledge of tempering and chocolates in general, especially if a batch doesn't turn out as you expecting. And you inspire to investigate more deeply the science of how satisfying you taste when you try it again, works out well.