Episode 13: Learning chocolate tempering | Bake it till I make it

Описание: Welcome back to Episode 13 of Bake It Till I Make It 🍫

In this video, I’m documenting my last baking class of 2025 at baking school in Toronto, where we focused on chocolate tempering. This class helped me truly understand why tempering matters — not just technically, but as a lesson in patience, control, and trusting the process.

I share what I learned about chocolate tempering, including what happens when chocolate isn’t tempered properly, the qualities of well-tempered chocolate, and how the pre-crystallization seed method works. You’ll also see how we applied tempered chocolate to simple creations like chocolate mounds, fruit-topped chocolates, strawberry dips, bark, and textured clusters.

This channel is about documenting my baking journey — learning in real time, showing up as a beginner, and building strong foundations one class at a time. 2025 was a year of trying and learning something new, and I’m committed to continuing and documenting this journey ahead.

If you enjoy calm, process-driven baking content and learning alongside me, consider liking, subscribing, and staying for the journey.


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