Uploaded April 2022 | Updated September 2026, 2 hours ago
Chocolate tempering with a simple sous vide method. This is how I always temper chocolate now, by making cocoa butter silk in the waterwath. It is really easy, consistent & reliable.
In this video I'll show you the technique & discuss the science behind it.
I show you how to make cocoa butter silk using sous vide and how to temper chocolate using cocoa butter silk.
This sous vide chocolate tempering method is fantastic at home or in restaurants. Let me know in the comments how you get on with it.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
THE METHOD
For the cocoa butter silk -
Hold cocoa butter at 33.6C for 24 hours or longer in a waterbath
To Temper Chocolate -
Melt your chocolate gently to 45C
Allow the chocolate to cool to just bellow 33.6C then add the cocoa butter silk.
Stir it together and then allow it to sit for a minute before using.
Work with the now tempered chocolate between 30-32C (you can re-warm it to keep it in this temperature zone with short 10 second blasts in a microwave)
Use your now tempered chocolate however you desire.
Video Timestamps -
00:00 Intro
00:28 The Basic Process
00:54 The Science
2:13 Cocoa Butter Silk
3:03 Tempering chocolate
4:15 Using tempered chocolate
4:35 Finished products
Chocolate tempering with a simple sous vide method. This is how I always temper chocolate now, by making cocoa butter silk in the waterwath. It is really easy, consistent & reliable.
In this video I'll show you the technique & discuss the science behind it.
I show you how to make cocoa butter silk using sous vide and how to temper chocolate using cocoa butter silk.
This sous vide chocolate tempering method is fantastic at home or in restaurants. Let me know in the comments how you get on with it.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
THE METHOD
For the cocoa butter silk -
Hold cocoa butter at 33.6C for 24 hours or longer in a waterbath
To Temper Chocolate -
Melt your chocolate gently to 45C
Allow the chocolate to cool to just bellow 33.6C then add the cocoa butter silk.
Stir it together and then allow it to sit for a minute before using.
Work with the now tempered chocolate between 30-32C (you can re-warm it to keep it in this temperature zone with short 10 second blasts in a microwave)
Use your now tempered chocolate however you desire.
Video Timestamps -
00:00 Intro
00:28 The Basic Process
00:54 The Science
2:13 Cocoa Butter Silk
3:03 Tempering chocolate
4:15 Using tempered chocolate
4:35 Finished products
