Welcome to the Cake Decorators Q&A

Hello

I’m making the chocolate shard cake for my friends wedding and I’ve been trying to make the chocolate shards. I’ve followed Paul’s tutorial to the letter for the tempering of the chocolate and it still stays quite gooey on the cellophane. I’ve tried several times and I’ve also tried other methods with the seeding again to the letter. I’m getting a little worried as the wedding is next week and what if I just can’t do it.

As a plan B I’ve bought some white Wilton Candy melts, which I know aren’t chocolate so don’t need tempering when they are melted, but they don’t taste like anything.

My white chocolate is a very good chocolate although its not the Callerburt its got 28% Cocoa butter in it. Help and advised please

Hi ctennant

Sounds like the chocolate hasn’t tempered properly. All chocolates vary slightly so just take a look on the packaging to see what temperature the manufacturer recommends.
The temperature of properly tempered white chocolate should be 29 degrees c or 84 degrees f
It’s possible the temp fell below that while seeding in which case very gently reheat the chocolate to the right temperature.
Wilton candy melts taste dreadful and are absolutely no substitute for real chocolate, I tried them for making modeling chocolate, such a waste of money!

Hello madeitwithlove.

Thanks for the advice well I’ve tried Pauls way about 3 times and I’ve googled it and got all different ranges of temperatures but most say heat the chocolate to about 110 degrees and then cool it by seeding to ranges between 79 – 84 depends which site you read. I’ve read some tutorials that say once you’ve cooled it then bring the temp back up.

So I’ve tried a number of ways a number of times and the same thing happens my white chocolate says gooey. What am I doing wrong? I’m really getting desperate.

Also once it hasn’t tempered can you re-use the same chocolate to try again. I’ve done that and I’ve also started with new chocolate.

Chocolate which has gone out of temper can be reused again. I expect you’re having problems because of the hot weather. Tempering can be reallly tricky if the weather is humid or if your own room temperature isn’t right. Try and aim for working room temp of approx 21degrees c, helps to have a fan running if your home is very warm.Also be aware of the humidity so best not ot temper chocolate if you have the dishwasher or washing machine running or if you’re cooking.
It might be easier to temper the chocolate at night when it’s cooler. As you’ve discovered there are different temperatures given by different people so please check what advice is given on the packaging of your chocolate.
You can try this:
Warm the chocolate to between 46c – 49 c in the microwave. I use medium power, warm in 30 second increments stirring after each warming. Bear in mind that if your microwave is very powerful keep an eye on the chocolate so it doesn’t burn. Melt until there are a few lumps/callets left, stir these into the warm chocolate until melted and set the bowl aside for ten minutes or until the temperature reaches between 27 – 29 c that’s it. You can also check for temper by dipping the point of a knife and setting it down for 5 minutes. If it sets nice and shiny in that time you have a good temper. Some manufacturers recommend to warm at 60 second intervals until the chocolate is almost melted and just a few lumps remain which when stirred will melt, however as I’ve already explained each MW is different, you will know how hot yours gets.
If the temperature of the tempered chocolate drops slightly just bring it back by warming it for a couple of seconds. I wrap the bowl in a warm towel to help it maintain temperature. If you do burn the chocolate it can’t be revived. Wish I could just do it for you, good luck, hope it works out.

Hello again madeitwithlove

I know I’m probably being a bit dense but I just wanted to clarify. I can use all the chocolate that I’ve already tried to temper with and also I just let it cool down on its own. Its just everything I’ve read says you need to either seed it or do the marble thing or as Paul does keep stirring until the temp comes down.

Thanks for all your advise I wish you could do it for me to>

As long as the chocolate hasn’t been overheated and burned it can still be tempered again.
If you search in youtube ‘how to temper chocolate in the microwave’ you’ll see a couple of really good videos from Callebaut which I know will help. I can’t seem to set the link from my computer but you’ll find them easily. Tempering can take a while to get right, I think you’re being hampered by the hot weather.