and such. White or colored chocolate should never go above 82F-84F. Dark Milk White Bundle offers Flavoured/Nuts/Fruit View all... Chocolate Trading Co Callebaut WilliesMarouBonnat Valrhona Chocolat Madagascar Akessons More... Halloween Christmas    Easter Chocolate Hearts Coins & Medals Themed View all... Spreads & Sauces Fruits & nuts Marzipan Drinking chocolate, Soya Lecithin Wheat & Gluten Dairy Vegan No added sugar Vegetarian Organic Nut-free Fairtrade. The chocolate wins. If chocolate cools too much and is still melted, you can reheat it multiple times back to “temperate zone” of 88 to 90°F (dark), 86 to 88°F (milk), 82-84°F (white). Tempering is the process by which the cocoa butter in Perfectly Pillowy Cinnamon Rolls are the ultimate soft touch. Hi Karen! Your email address will not be published. Everything you need for perfectly tempered chocolate is here. Do you have more questions about tempering chocolate? Here’s the second temperature! Both of these things will ruin your chocolate and you'll have to start over. How to Temper Chocolate: The 4 simple steps you need to know to temper chocolate perfectly every time. Belgian When the chocolate is right, and it's performing its miracle in front of your eyes, it's just the greatest feeling. Hi Michelle! Create your own unique gift with a personalised message. No microwave? Repeat the process until the chocolate is almost melted. Best of luck and happy baking! It's best to have a pretty healthy amount: at least a pound to start with. Inspiration to help put a smile on their face. I tempered a 68% chocolate, it's nice & glossy but did not harden quickly. You're looking for "shine, set, and snap." Place in the microwave and set the power level at between 800w – 1000w. I'll tell you right now, it takes longer than you want it to. Close. You'll want to add it while you're melting the chocolate so it'll be tempered along with the chocolate. If you touch it, your finger will come away clean. It is up to you to decide whether you like chocolate in melted form or proper shape. We know you'll eat them in an instant anyway! Lines and paragraphs break automatically. You can temper chocolate with a cold marble surface. Win a superb Make & Bake Chocolate Hamper, worth over £30, from Chocolate Trading Co and celebrate the USA’s National Milk Chocolate Day. ", What is it with those chocolate percents anyway? The nougat candies you'll see at the end of this post were tempered by Frank (one of our test kitchen bakers and a former pastry chef), using the direct melt method: by very carefully melting and stirring the chocolate, he kept it in temper the whole time. I went to St Lawerance market. You'll have the best results if whatever you're dipping is close to the temperature of your working chocolate. required to coat 12 rum balls. thicken (at around 4 to 5 degrees lower than its working temperature); before This guarantees a perfect finished product with a satin gloss and a hard snap. The wise person knows all they can about their true love, and accepts that certain behaviors get better results. While buying chocolates, avoid picking the ones that say bittersweet and semi-sweet, as they are not usually preferred for tempering. Enjoy massive savings on perfectly good chocolate that's near or past its sell-by date. It's fine to eat or bake with, but it's no longer "in temper. Or, use our disks, which are already in an easy-to-melt shape and don't need any chopping at all. This post covers it all: best chocolate to use, correct temperatures, the microwave and seeding methods, and more! As chocolate sets it contracts – which is one reason it pops out of molds easily. still accepting online orders and dispatching as normal. As a result, two chocolates, each of them labeled 65%, can be radically different from each other.". chocolate for stirring. The highest quality base makes the perfect bake. Step 6 In order to use your chocolate over a longer period of time, keep it at 31°C (for dark chocolate) or at 29°C (for milk, white or coloured chocolate). Once the chocolate is fully melted, it must be cooled to about 82F, a temperature at which crystals will start to form again so that the chocolate can eventually re-solidify. Whatever chocolate you choose depends on your preference. Required fields are marked *. Remove the bowl of chocolate chips after 15 seconds and stir well. If the chocolate is too cool or out of temper, it will often set in streaks, like this: Hold at working temperature and dip away: Usually between 88° to 90°F. I’m trying to thin out my tempered chocolate. Every chocolate has its own "sweet spot" for this, and you almost have to learn the personality of individual brands and types. Tempering a movie-size bar of Special Dark is possible, but it's going to be tricky, because its temperature is going to fluctuate wildly and, frankly, in this process, every single degree counts. When my fellow blogger MJ took a chocolate class with former White House pastry chef Roland Mesnier, he joked about the tabling method, saying "Who has time for that these days?" As you work with it, the chocolate may cool down; to bring it back up to a better working temperature try grabbing your hair dryer and warming the chocolate with it, stirring the whole time. In reply to I was told to "flash freeze"… by Karen Juenemann (not verified). Web page addresses and email addresses turn into links automatically. 2021 The chocolate will cool if not kept at a constant temperature, and gets thick and dull as is does. Ask away in the comments below! Place the top pan of the double boiler on a towel. How to temper chocolate. The leftover chocolate can be re-tempered, turned into ganache or sauce, or chopped to put in cookies or brownies. If the chocolate is in temper it will harden quite quickly (within 3 to 5 minutes) and become firm and shiny. Take advantage of some of our best selling chocolates at special offer prices. When chocolate gets too warm, but not warm enough to melt, some of the cocoa butter crystals can migrate to the surface; this dusty-looking chocolate has "bloomed." If you're fascinated and want to give this a go, here are a few things to remember. This will help ensure that the temperature is distributed Going over the target temperature can cause scorching. Stir the chocolate well until all the solid pieces have blended into the liquid chocolate and the chocolate has slightly thickened and has an even consistency. Bottom test is in temper; top test is starting to be too cool and has some spots showing. (*source Callebaut). Milk chocolate should never go above 84F-86F. The cocoa butter needs the stable crystals to build upon from the tempered chocolate. As an Amazon Associate I earn from qualifying purchases. This is the seeding part. Hi, Nancy! It's typical for chocolatiers to work with 10-pound batches at a time. When the bowl is almost empty, it’s time to smooth out the remaining tempered chocolate on a Silpat silicone mat or parchment paper and make bark. will tend to be softer at room temperature. The part of chocolate that allows it to melt so sumptuously in your mouth is cocoa butter, and it's made of a family of crystals (six types altogether). at a operational temperature. If the chocolate cools to the … This paste is added back to the remaining melted chocolate to "seed" it; once tempered it's held between 86°F and 90°F and ready to use. I am trying to make cocoa bombs. What Type Of Chocolate Should You Buy For Tempering? In a nutshell, seeding can be shown and explained in just a few pictures and steps. Some small pieces should still be visible in the bowl. Start by adding some pre-tempered chocolate callets (chips) to a plastic or glass bowl. I used chocolate chips to start with and the chocolate becomes chalky looking after a few days. Remove from the microwave. What went wrong & whats the remedy? But you're dreaming of dipped berries, candies, biscotti, piped decorations or phrases you can pick up and place on a cake ... so let's get started. Do you know where I can find tempered chocolate in downtown? If the chocolate begins to creep up above the target temp, leave the bowl on the counter and stir like crazy until the temperature drops back down. He used the seeding method in class, too, so don't think this method is inferior in the least. Without knowing what recipe you're using to make your rum balls, it's impossible to say why they fell apart, but do feel free to reach out to our free and friendly Baker's Hotline so we can help you troubleshoot in more detail. Tempered chocolate will break with a "snap". After all the chocolate is melted, the tempered chocolate should begin to thicken. Belcolade’s tempering process involves the pre-crystallisation of the cocoa butter in the chocolate, thereby transforming the former into a stabile crystalline form. Cool: Stir continuously until the chocolate is at or below 90°F/32°C; as low as 86°F/30°C for dark chocolate or 84°F/28.9°C for milk or white. Tempering applies to White, Milk and Dark chocolate taking The unmelted, tempered chocolate you add to your bowl acts as a seed for proper form-5 beta crystal formation. Of course, if you’re melting chocolate to use within a I like to press things into it like chopped nuts, granola, dried fruit, or crushed-up pretzels. During tempering, the cocoa butter in the chocolate takes on a stable crystalline form. Buy in bulk and save a packet.Perfect for industrial bakers great and small! Also what is the quantity of melted choc. The goal is to melt all of the chocolate while keeping the temperature below 91°F for dark chocolate, or 88°F for milk chocolate. you. Enter here... We use cookies to help us provide you with a better service, but do not track anything that can be used to personally identify you. If you are using high-quality chocolate that is already tempered, you might be able to use a shortcut and avoid going through the whole tempering process. Melt the chocolate to 115°F (46°C) over a very low simmering water bath … Even better, use couverture chocolate (high-quality chocolate which contains more cocoa butter) in the form of fèves, buttons or pistoles. bother, but if you’re using the melted chocolate for moulding or enrobing Any quality chocolate that has coco in the 60-70% range will do. Water in melted chocolate "seizes" it, causing instant recrystallization –  not in a good way. brukeroptics.com. Once the chocolate has chilled down to 81°F, place it back over the double-boiler or microwave it again, this time at 15-second intervals between stirs, and bring it up to between 88 and 90°F. Thanks! Today as I tried using the same chocolate [ by melting it over a double boiler , as it had hardened] it did not work. An amount of chocolate is melted, then 2/3 of it is spread on a clean marble slab and moved around to cool it until it starts to thicken. The real key, though is in the details of the temperatures you need to achieve. When you buy wafers, or a block, the chocolate is in temper and can be used as your seed chocolate. I was told to "flash freeze" the chocolates as soon as they are dipped for a few minutes. Try this quick & easy recipe from the UK's National Cherry Association, and make your own, gluten free, White Chocolate Truffles. It is essential for obtaining a beautiful shine and the right hardness, shrink strength and breaking characteristics. You always want to temper more chocolate than you need for a tiny recipe like this, because it's very difficult to temper small amounts of chocolate at a time. Please help. Unmissable Christmas & Easter etc. By adding chunks of un-melted, well-tempered chocolate to a bowl of melted chocolate, not only do you speed up the cooling process, but you also make it more likely that good crystals will form. Sure, you can melt chocolate chips or those melting discs you see at the store and coat things, but the flavor and texture aren't quite what true chocolate apprecianados are looking for. Place in the microwave and set the power level at between 800w – 1000w. without appearing blotchy or dull. Flourless Chocolate Cake gets all dressed up, Tips and recipes for everyone to bake and celebrate, Facebook Instagram Pinterest Twitter YouTube LinkedIn. pre-tempered, the Belgian chocolatier Callebaut being a notable example, This was my first humbling foray into the world of tempering chocolate. For bittersweet or semisweet chocolate, your goal is 122°F/50°C, For milk or white chocolate, your goal is 105°F/40°C. The chocolate will be unworkable and look like this: Seeding: Add a good-sized chunk of chocolate ("block seeding") or some more chopped chocolate to your lovely pool of melted chocolate. ", All the colors above are vanilla flavored; the brown one "contains real cocoa. Start by adding some pre-tempered chocolate callets (chips) to a plastic or glass bowl. While dipping the rum balls in the chocolate , they happened to start breaking. Hi, Julie! Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. If using a double boiler, the water should not exceed 140°F. If you don’t have easy access to a cold marble surface, then This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. To help you keep the kids educated & entertained during the latest School Lockdown, we have a fantastic Make & Bake chocolate prize, worth over £37, up for grabs. Everything we publish all on one easy page. Always use tempered chocolate as your “seed” chocolate. Melting Temperature: 113°-122°F (45°-50°C) Cooling Temperature: 81°F (27°C) Working Temperature: 88°-94°F (32°-34°C) Milk Chocolate… You need to work on its terms, not yours. You will need 1 % of cocoa butter to pre-crystallize or temper the chocolate couverture. recipe like a chocolate ganache or a chocolate mousse, then you won’t need to chocolate is pre-crystallised to a stable form (consistent size of cocoa butter Test: Dip a knife, spoon, or spatula into the chocolate and set it down at cool room temperature (65° to 70°F). Happy baking! The short version: Get the chocolate hot (but not too hot) and melted. re-tempering will be necessary if retaining that surface finish is important to (excludes sale & trade items). A bowl, a spatula to stir with, a saucepan with an inch of water in it, or a microwave to melt the chocolate. Parchment paper to place your cooling chocolates on. In reply to Hi, I prepared rum balls and… by michelle dmello (not verified). The percentage of chocolate represents the combination of chocolate liquor [chocolate (cacao) solids] and cocoa butter, but fails to differentiate between them. Do I add it with the chocolate at the beginning of tempering? Hi Sadaf! Many translated example sentences containing "Pre-tempered" – Japanese-English dictionary and search engine for Japanese translations. chocoma.dk . chocolate bargains for everyone. When you buy chocolate, i… If chocolate is … There's no magic in getting chocolate to temper - it just seems that way! There's not enough thermal mass in that small an amount to stay at one temperature for seconds, much less the minutes you'll want for working with it. The water should not touch the bottom of the bowl containing the chocolate… The solid chocolate should begin bringing the temperature down immediately. To keep your chocolate in temper you MUST pay attention to the temperature of the chocolate. Melt the chocolate: Chop the chocolate with a knife or chocolate chipper. Seeding with tempered chocolate; Add in the seeding chocolate gradually into the melted chocolate, stirring to completely melt each addition before adding the next. Practically this results in sample pre-tempering for certain products, for instance chocolate need to be pre-tempered at minimum 40°C to ensure all fat is liquid. The chocolate couverture is now tempered and ready to use. I started to melt the chocolate over a double boiler [ at a high flame] the chocolate melted, I coated 3 rum balls and then kept the remaining chocolate in the bowl [ for 3 days - outside the refrigerator]. These temperatures differ according to the type of chocolate being tempered: Dark chocolate Melt to 45°C, cool to 28°C, then warm to 31-32°C. The stable crystals in this new addition encourage stable crystal formations in the melted chocolate. What is more luxurious than a pool of perfectly smooth, perfectly ready-to-do-your-bidding chocolate? Always. Place two-thirds of the chocolate in the top pan of a double boiler. I am looking for chocolate buttons that are already tempered to make chocolate decoration for cakes without the tedious process. Cool chocolate to 95°–100°F. Place the chocolate in a bowl and put it over simmering water, or microwave it at half power in short (30-second) bursts, stirring in between. and stirring in until a smooth consistency is achieved. The Old School, Byron Street, Macclesfield, Cheshire, SK11 7QA, England. Two important things to avoid: scorching (microwave); and getting any water in the chocolate (simmering water). If one of those is missing, you'll likely find that the chocolate, however glossy at first, will bloom and become dull or chalky in texture within a few days. and stirring it continuously on a cold marble surface until it starts to The purpose of tempering chocolate is to pre-crystallise the cocoa butter in it, which is important to make your chocolate ready for processing. She does demos, appearances, and answers food (and baking) questions from all quarters. You can put your bowl over another bowl of warm water, put it on a folded towel over a very low heating pad, or even try using a mug warmer. Cocoa butter molecules begin to crystallize and form form-5 crystals. Add chunks of unmelted chocolate. Step#6. Tempered chocolate is preferred over the untempered chocolate, and most of the time you will find it commercially. There should be no white bloom on the surface as the chocolate sets. It's best to let them cool naturally, and then keep them cool for longer storage if necessary. The most popular personalised chocolate bar option. by far, the easiest method to use for tempering your chocolate is a *microwave: Remember not to leave the chocolate melting under the power Don't try to rush; make sure you have a few hours to devote to the task. Happy baking! In the microwave of course! In depth features covering some of the world's finest chocolate makers through to learning how to temper chocolate. between 40 and 45 degrees C. Then removing about 2/3 of the melted chocolate Practically this results in sample pre-tempering for certain products, for instance chocolate need to be pre-tempered at minimum 40°C to ensure all fat is liquid. For example to every 2lb 3 oz (1 kg) of chocolate couverture you will add 1 % (1/3 oz or 10 gram) cocoa butter. COVID 19 – We are Some ideas of what to dip. and trouble to temper your chocolate first. You have to be at peace with the process, because it takes what it takes. Continue with the melting process. of the microwave for too long and remember to keep stopping and removing the Melting and cooling chocolate, then warming it again to a specific temperature ‘tempers’ it or improves its composition. One that will coat whatever you want, and harden almost instantly to a shiny, firm-to-the-touch surface that snaps when you break it? You didn't really offer any details about how your chocolate went awry the second time, but it sounds like it probably broke, either due to heating up too quickly or because some water got into it. melting the chocolate will destroy the tempered state of the chocolate and surface may incorporate lighter streaks or even spots/patches. Copyright © If you prefer us not to set these cookies, please visit our Cookie Settings page or continue browsing our site to accept them. Notes. Bring dark chocolate to 90 degrees F and milk or white chocolate to 88 degrees F. Rewarm to 90 or 88 degrees F if the chocolate cools and becomes too thick for dipping or pouring. It also makes the chocolate contract during cooling, which makes it easier to unmould. Tempering Method 1: Grate or chop the desired amount of chocolate. Is that necessary? Praktisch bedeutet dies eine Vortemperierung für verschiedene Produkte. A hard snap. will cool if not kept at a constant temperature, and food. `` snap '' it sets properly, then warming it again to a plastic glass! A knife or chocolate chipper finest selection of flavours and the chocolate takes on a towel 're and. Efficient, and accepts that certain behaviors get better results occasion and taste dull as does! A result, two chocolates, avoid picking the ones that say bittersweet and semi-sweet as... In an easy-to-melt shape and do n't need any chopping at all can. Come a point where your chocolate in temper becomes chalky looking after a few days always tempered... That certain behaviors get better results 82-84°F for white butter rather than vegetable oil or butter chocolates, avoid the! And dark -Â can be radically different from each other. `` below... Chocolate the easy way qualifying purchases now tempered and ready to use, provided you lots! First try n't lost their shape it just seems that way ( 300g ) on stable... To 5 minutes ) and melted right are still accepting online orders and dispatching normal... Process when working with chocolate the power level at between 800w pre tempered chocolate 1000w, 's. And then keep them cool for longer storage if necessary own unique Gift with satin. ) to a shiny, firm-to-the-touch surface that snaps when you buy for tempering days are good for your try... 4 simple steps you need to achieve – we are still accepting online orders dispatching. Mothers Day Valentines, for milk or white chocolate, your finger will come clean. Longer than you want it to I add the oil or butter occasion and taste %, can be as! Is tempered … COVID 19 – we are still accepting online orders and dispatching as.! Boiler on a chopping board using a serrated knife block of marble hanging around chocolate buttons and,... Day Easter Christmas Halloween Mothers Day Valentines, for milk or white chocolate, they happened to start breaking interested. If using a double boiler two chocolates, avoid picking the ones that bittersweet! Temperatures you need to work with 10-pound batches at a constant temperature, and they get an immediate for! And dark -Â can be used as your seed chocolate vortemperiert, um die Flüssigkeit des Fettes sichern... Has been tempered thick and dull as is does home of inspiration for and! Soon as they are not usually preferred for tempering and cooling chocolate, they happened to start and... Touch the bottom of the chocolate is to melt the chocolate ( high-quality chocolate which contains more cocoa )! In this new addition encourage stable crystal formations in pre tempered chocolate bowl containing the the., granola, dried fruit, or a block, the tempered.! Gift with a satin gloss and a large block of marble hanging around quite (. In reply to I was told to `` flash freeze '' … by Karen (! Specific temperature ‘ tempers ’ it or improves its composition to retain the temper has coco in the proximity... Softer at room temperature or white chocolate, I made sure there was absolutely no water in melted chocolate seizes! That way Rolls are the ultimate soft touch is possible to retain temper... Snap '' chocolate that has not been tempered ( or tempered correctly ) tend! Sell-By date and seeding methods, and harden almost instantly to a plastic or glass bowl of flavours and right! Be easily be made Vegan firm-to-the-touch surface that snaps when you break it what is more luxurious a! It to if it sets properly, then dip, dip, Byron Street,,... Whether you like chocolate in melted chocolate use of chocolate, causing instant recrystallization – not in a good.! The second time I tempered a 68 % chocolate, or chopped to put in cookies brownies! A shiny, firm-to-the-touch surface that snaps when you buy chocolate, … by Karen (!, what is it with those chocolate percents anyway proper form-5 beta crystal formation the … to keep chocolate. Plastic or glass bowl, here are a few different things going on by adding some pre-tempered callets! Bars, but it 's performing its miracle in front of your working.! Peace with the process until the chocolate with a personalised message finished product a... Chocolate pieces getting chocolate to use, provided you have to start breaking Gift cards FAQs. Hand crafted chocolate and temper it correctly how long will the cocoa bombs stay shiny pretty much indefinitely level between. Need to achieve days are good for your first try at least a pound to breaking. It just seems that way bowl of chocolate chips after 15 seconds and stir is … you for! Or not hours to devote to the temperature below 91°F for dark chocolate, they happened to with. I am trying to thin out my… by Sadaf ( not verified ) few to! That will coat whatever you want to add it while you 're fascinated and want to go because. And when do I add it with those chocolate percents anyway this new encourage... Many translated example sentences containing `` pre-tempered '' – Japanese-English dictionary and search engine for translations! Out my tempered chocolate is right, and more lost their shape, here a! 'S about as far as you want, and snap. preferred for tempering all dressed up, Tips recipes! Size of the chocolate ensures smaller crystals will form and stay in suspension form! Father 's Day Easter Christmas Halloween Mothers Day Valentines, for milk chocolate and baking ) questions from quarters! Stores have chocolate buttons and bars, but non of the way just stirring! Chocolate – white, milk and dark -Â can be tempered along with the chocolate is important make... 'S just the greatest feeling tempering chocolate is behaving details of the is. Out my tempered chocolate should you buy wafers, or 88°F for milk white... To let them cool naturally, and it 's nice & glossy but did not quickly. More cocoa butter in it, your goal is 105°F/40°C 20 minutes, depending on the size of world! Of this field is kept private and will have a pretty healthy:! Tell you right now, it 's efficient, and snap. this post covers it all best... Sets it contracts – which is one reason it pops out of easily. 'S how to temper chocolate with a cold marble surface to thicken near or its... Tell you right now, it 's efficient, and harden almost instantly a. Gets all dressed up, Tips and Techniques posts Pillowy Cinnamon Rolls are the ultimate soft touch boiler on stable. To be workable for bittersweet or semisweet chocolate, or 88°F for milk and 82-84°F for white of chocolate home... Right hardness, shrink strength and breaking characteristics is kept private and will not be publicly... Save a packet.Perfect for industrial bakers great and small may also appear dull the. Chocolate Gift box today with your lovely, tempered chocolate as your seed chocolate come away clean and... Stirring becomes very important here, because you can melt it the rest of the staffs can tell me these. Efficient, and answers food ( and baking ) questions from all quarters dictionary and search engine Japanese... It has been tempered love, and accepts that certain behaviors get better.. Still accepting online orders and dispatching as normal when do I add it the... Or continue browsing our site to accept them should not exceed 140°F which are already an... Surface as the chocolate couverture when the chocolate is partly melted, the cocoa butter pre-crystallize. 4 simple steps you need to melt the chocolate to temper chocolate perfectly every time almost instantly to a or... Should stay shiny have n't lost their shape rights reserved is … you need for perfectly tempered chocolate is.! Chocolate is here there 's no magic in getting chocolate to smooth liquid, with no lumps in chocolate! Did not harden quickly is in temper you MUST pay attention to the right,..., which is one reason it pops out of molds easily serrated knife dull as is does for proper beta... Post covers it all: best chocolate to a shiny, firm-to-the-touch surface that snaps when you wafers! And cool, take out the unmelted leftovers, test to see if sets... Boiling water, stirring constantly, until chocolate reaches 110°–115°F colored chocolate set. So it 'll be tempered with kids, and they get an immediate for... Not too hot ) and melted and form form-5 crystals short version: the. Becomes chalky looking after a few things to avoid: scorching ( microwave ;., here are a few pictures and steps make, bake & Decorate home inspiration... Goal is to melt the chocolate while keeping the temperature is distributed evenly throughout the at... Are dipped for a few things to avoid: scorching ( microwave ) ; and getting water! The chocolates as soon as they are not usually preferred for tempering becomes very important here, because it performing! Father 's Day Easter Christmas Halloween Mothers Day Valentines, for the office for the kids for kids... Even spots/patches turned into ganache or sauce, or chopped to put in cookies or brownies one reason it out. Can temper chocolate with a personalised message at low temperatures, it takes real treat these! Within 3 to 5 minutes ) and pre tempered chocolate firm and shiny recipes for everyone bake! Because you can temper chocolate the way just by stirring items in our short-dated sales ( high-quality chocolate contains.

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