one of the more common questions I've received during the chocolate making courses is how do you temper people are curious about this process how it's done so my name is Malcolm Saunders and i'm here with amy horn and she is going to show us how to temper and this bit of a journey kind of kind of coming full circle Amy you would take in one of my original chocolate me I sources very first chocolate making course very first one and this was years ago I first moved back from Calgary open living and studying in Arizona at a retreat center and got really passionate about chocolate of course I mean I think I always was but it's idea of being able to make it oneself uh-huh and I think at that time I called myself a chocolatier which I've discovered maybe wasn't the most accurate description you know you and I be considered chocolate makers chocolate makers so a chocolate maker is someone who makes the chocolate from the grinder through the whole process and a chocolatier is the person who makes bonbons which we do also do that too so so a little bit of both a little bit of both yeah so this kind of home style this movement of people creating their own chocolates in their own homes it's fantastic it's wonderful we really want to connect people to the whole food that chocolate is yeah and the goodness of all that it has and making yourself just so much fun and what you're going to share with us because I mean youryour professional as well as a just a home hobbyist chocolate maker as well and you know this idea of tampering it's almost like is this fine line between you know the home hobbyist and maybe the professional delving into that realm definitely so when you temper you kind of get a little bit more professional results do you want to know what the tempering does yeah ok so how when you temper what you're doing is you're essentially homogenizing the crystalline structure of the cacao butter so we take the temperature up up to a certain degree and we cool it down to about 82 degrees and then we take it back up to about 88 89 degrees that's going to change depending on the kind of chocolate you're using those are just the general numbers that we we use here so you can see sounds very sciency and again I often say when you asked about tempering you know it's a little bit outside of what you need to do at home but it's fun you know it is both an art as well as a science you can understand intellectually those numbers but really it comes down to a feel so we're going to watch you temper we're going to talk about the process and you know give you guys at home just that that insight into this world and as I clear this off you know what amy was talking about this idea of a more you know professional look to the chocolate feel to it so Amy mentioned that chocolate has this this crystalline structure and it's to do with the oils that cacao butter then has that and the tempering process is basically a way to manipulate those crystalline structures into something that gives it a more solid shine a more solid snap shelf stability just as what we do for our chocolate that we prepare and won't sell in the shop yeah but not necessarily something we'll do every day for you know chocolate will be just consuming at home and enjoy yeah so it's not necessary but it definitely adds that little extra level of professionalism it'll add a sheen to the chocolate and make it a little bit more shelf stable at room temperature and also it's just fun yeah it's kind of fun to get into play with chocolate crafts right the chocolate crafts yes yeah okay so I've got my chocolate here have it about 114 and very helpful thermometer is useful little of industrial-grade and thermometer but you can use a just a little candy thermometer as well but you'll warm your chocolate double boiler style yeah to up above hundred and ten hundred fourteen yep so basically when you've done that you're melting all the crystals so again the cacao butter has different types of crystals in there that first stage melts them all it kind of clears the slate yeah and then and then now we're just gonna homogenized through cooling that's going to be the whole dad's so I've got my granite slab here marble works when I was doing this at home I would actually just with it right in my bowl with them a thermometer in it thank you until it got down to a certain temperature so I'm gonna hold my heat gun one hand and just move the chocolate around one thing I had done when i first started exploring working with this process here it was ahead my chocolate and you know melted up above that temperature in the bowl and then I'd stick it in like an ice bath I cool it oh yeah transfer of the coolness we're getting from the granite which is you know the marble that is a nice gentle slow like cooling it begins to absorb heat from the chocolate but you can also do it you know the bowl in ice bath in ice have get creative take it out and put it in some snow to do and if you caught it before but Amy you know just threw it a lot of numbers but basically depending on you know the darkness of your talk with the percentage of it will determine the temperatures you take it to you know a milk chocolate a white chocolate a dark chocolate will have a different temperature range I can't reach one okay so basically as you've had it on the slab mm-hmm the temperatures dropped its cool yep that's allowing a certain kind of crystal to begin to form the one that gives it the most desirable snap and shine now you're putting it all back in the bowl I'm gonna put it all back in the bowl and then I will heat it back up to about 89 degrees and then it's ready to work with alright and so it's basically heating cooling warming again just within that right range depending on the percentage you're working with and then you'll notice that and again that's what kind of where that art form comes in it's it's a feel of a process it's a look where you'll see that chocolate begin to take on that quality of being tempered yeah and then you can you know dip things in it you can pour it into bars you can do what happened so so the process have been reheating this you might put that back in your double boiler yep put it back in your Java boiler keep your thermometer in it and stir it keep stirring it and um yeah I guess that's it there we go got in you know something like this tray or the little you know many hearts or seasonal things you can find at the craft store whatever you have on hand that you want to present your chocolate in once you have a tempered you're ready to go so there we are the art the craft the science of tempering if you're into it you know it's a fun it's a fun process like you say that brings that next level of professionalism yeah certainly not required we just want to share with you our process and your skills and how you bring it to be yeah