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too much details, you lost me after the sugar,......just show and shut up,......marius(punk rules).

Thank you so much for doing what you do! I am such a visual person when it comes to these things, at least for solidifying the concepts. Speaking of solidifying, just made some bonbons with tempered chocolate and it was so cool to imagine the structures changing during the process! All thanks to your video. Cheers

Very good view of chocolate and the components. Thank you very much for putting this together!

How difficult would it be to make a full chocolate bar of phase 6 crystals? I know it’s not as desirable as phase 5 because of the higher melting point, but I’d be curious to try it and compare to phase 5. Do you know if you can but phase 6 anywhere? I imagine it would make the process go a lot faster if you had seed chocolate that was already phase 6 so you don’t have to wait forever for it to nucleate.

such a niche thing and I'm gonna temper some chocolate tomorrow 😀

This is such an awesome and clear video! Thanks for making this.

Fantastic video! I KNEW it wasn't just voodoo for the chosen few.... You have a subscriber. Thank you.

This is the only video I found that sufficiently explains what I was looking for. Culinary science is WAY underrepresented on youtube, at least *real* culinary science and not "culinary science" (you know exactly what I mean don't you lmao) so I really appreciate this video. It's a shame you never got the views it deserves.

Please continue with many videos

5:50. But I don't understand...if you dip below IV then rise above it to form phase V crystals then pour to cool don't all the other phase crystals form too? Also wouldn't it be fine to cool almost all the way down to phase I then above phase IV? I ask because of anxiety in doing it wrong can be discouraging.

This is far and away the best video on caramel. Thank you!

A science nerd teaching a cooking nerd how to temper chocolate. This is exactly what I was looking for.

Watching this video again and I just noticed I posted my first comment here 3y ago! I love coming back to these videos every now and then. Pleeease make some more hreat videos!❤️

I've looked up tempering chocolate more times than i can count, but have never been able to wrap my adhd brain around the process, so i forget it all. But it turns out I've been tempering my chocolate without realizing it, all this time 😂 I've always melted my chocolate, and then mixed in some reserve chocolate because i just felt it made a better texture for dipping/drizzling etc. Wow I'm slow, but also somehow smarter than i thought 🫠

Awesome, great explanation!

This was soooo helpful!!! Thoroughly enjoyed the whole video. Kitchen chemistry is awesome!

Keeeeep going

sir i must tank you for this explanation it was most certainly very interesting to watch and has quite drasticly increased my knowledge of the arts of chocolate making

Best description on tempering chocolate by far. Easy to understand. And by understanding what is going on, you are less likely to mess it up. Well done.

Amazing knowledge

I love the level of nerdiness involved! Thank you so much for this video❤

Absolutely wonderful. U explained so well. No other person can explain like u with graphical illustration. I just didn't understand the last line of nucleation. Why this is relevant

This shows the fixing of seized chocolate by making chocolate ganache. That helps keep the chocolate usable, but it doesn't actually return the chocolate to a state where you could make coated strawberries that can be handled w/out sticking. Sorry if I'm coming across as Capt. Contrary.... I really dig the videos on this channel!

I would like to collaborate with you on tempering cannabis oil. Please let me know if youre interested and can help!😊

Thanks a lot ❤❤

Jackie's voice is so satisfying to listen to!

Fantastic

I came here because I’m hellbent on making coco so good it makes my gf climax from it. I was getting hung up on the tempering this got me over my bump. Thx nerd guy you are a epic bro

more videos

wonderful video👌

Fantastic video. Well presented with the perfect balance of science and practical tips. Thank you, I'm now a subscriber

This was great! Thank you so much for sharing this

Man o' war

Doesn't adding butter make it toffee?

great video

I just discovered your channel and I am so impressed. You, out of everyone else I've watched wrt tempering, have been the only one to explain it in a way that makes sense in your video on tempering. Thank you! Love these videos.

Excellent video, thanks. Covered a lot of what I've been trying to understand about caramel and candies.

Great video! Since I want to make my own chocolate I do not like the idea of using someone else's chocolate for seeding. I imagine that any of my own left over chocolate can be used for future seeding.

That was a really nice and entertaining explanation. I appreciate all the work you have put, thank you!

BEST BEST BEST VIDEO !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

💓💓💓💓💓💓💓💓💓💓💓

A very well thought out presentation! Truly excellent! Thank you.

Very informative and helpful!

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Very helpful

The best presentation that illustrates the tempering process of chocolate. Thanks from Egypt

EXELLENT!! The first how to for carmel that has helped me understand the dynamic of getting the sugar caramelized first and then adding butter/cream and measure temp and consistency point we are after for the purpose. Now I just need to understand the ratios of butter and cream you need.

Super interesting video on the science of caramel! I really liked how you explained the different stages based on cooking temperature. It would be great if you could make a video where you also talk about the influence of added fat in caramel and how it behaves at different stages, as well as the role of corn syrup (glucose-fructose or inverted sugar). I think it would add even more clarity for those who want to experiment further with caramel recipes. Thanks for all your hard work!

Great video. Do you guys have a source document for this topic?

Thank you for the best explanation of something I’ve been doing for 30 years without understanding it!