Bobby Boucher
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How I temper my chocolate.
- Thread starter Bobby Boucher
- Start date
Bobby Boucher
Active member
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Last edited:
Bobby Boucher
Active member
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Last edited:
Bobby Boucher
Active member
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Last edited:
Bobby Boucher
Active member
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Last edited:
Bobby Boucher
Active member
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Bobby Boucher
Active member
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Last edited:
Douglas.Curtis
Autistic Diplomat in Training
Good stuff, ty for sharing 
Thanks for taking the time to post, good stuff!
Ace Rothstein
Member
Looks Great! Where did you get the molds with the leaf imprint?
Well done tutorial.
Well done tutorial.
Bobby Boucher
Active member
I got them on amazon, but I've noticed that they aren't always available there.
Are you using regular chocolate candy bars? I was always told you can only temper chocolate one time. Since store bought candy bars are already tempered, melting them down and trying to re-temper will fail. Obviously, I misread or the info was incorrect.
I always use cocoa powder when I made chocolates. I stopped making chocolate and switched to caramels. I make them for friends and they seem to like the "less mess" of the caramels vs the chocolate. I have not done a batch of chocolates in a while. Here's the last...
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I always use cocoa powder when I made chocolates. I stopped making chocolate and switched to caramels. I make them for friends and they seem to like the "less mess" of the caramels vs the chocolate. I have not done a batch of chocolates in a while. Here's the last...
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Bobby Boucher
Active member
Yes, I use store bought Hersheys.
Based off a quick google search, there is no issue re-tempering store bought chocolate bars.
Nice chocolates!
Based off a quick google search, there is no issue re-tempering store bought chocolate bars.
Nice chocolates!
Yeah, I just did a quick search also and came up empty. Funny, I have been using raw cocoa powder for years since I read that. LMAO Just goes to show how a piece of misinformation can get in your head and stay there for life.
Thanks for breaking that one free. LOL
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Thanks for breaking that one free. LOL
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Ace Rothstein
Member
I use CandyQuick,Coconut oil and lecithin very forgiving no tempering.
Bobby Boucher
Active member
Totally.
If you are just looking for an easy way to make a ton of doses, compound chocolate is the way to go, as it does not require tempering.
But.. milk chocolate is its own thing, and the flavor that bho adds to it is really something to behold.
Tempering chocolate is definitely a labor of love, but there’s nothing like the taste and feel of real milk chocolate.
If you are just looking for an easy way to make a ton of doses, compound chocolate is the way to go, as it does not require tempering.
But.. milk chocolate is its own thing, and the flavor that bho adds to it is really something to behold.
Tempering chocolate is definitely a labor of love, but there’s nothing like the taste and feel of real milk chocolate.
Ace Rothstein
Member
CandyQuick has a cheap chocolate taste. Adding coconut oil and cannabis concentrate improves the taste.
Bobby Boucher
Active member
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Man, I'm coming to your house for munchies. LOL Your stuff looks delicious.
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