I Learned How To Temper Chocolate... (science included)
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- Опубликовано: 3 окт 2024
- Episode #1 : Go to www.audible.co... or text “frenchguycooking” to 500-500. New members can get 3 months for just $6.95 a month! 2 essential chocolate techniques here : Tempering chocolate on marble and using Seeding. I also learned a lot about Chocolate Crystal structure...
Chocolate is a crystallised form of cocoa butter, which is polymorph. There are 6 chocolate crystal structure total. Each with a specific melting point :
1 - 17.3°C : 63.1°F (very bad chocolate )
2 - 23.3°c = 73.9°F
3 - 25.5°C = 77.9°F
4 - 27.3°C = 81.1°F (bad tempering most likely ;) )
5 - 33.8°C = 92.8°F ( GREAT chocolate)
6 - 36.3°C = 97.3°F (old chocolate)
TABLING is the classic technique in which you spread and stir melted chocolate on a MARBLE surface.
SEEDING is tempering chocolate by adding stable cocoa butter crystals gradually to melted chocolate.
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Salut,
Alex
I watched this whole video. Now I need to get dressed and go buy some chocolate.
why, you can try it on steel ;)
Fuchsmode So ein Martensit ist immer gut😂
Wait... that post implies TOT watches The French guy while undressed (aka naked)?
Wait... is this why we only see TOT’s hands in his videos?
Wait... at least we know what TOT’s hands are doing- Alex on the other hand doesn’t.
Feed the cat some cooking chocolate and it would most probably turn it into tempered chocolate
@@pradeepkumar-qo8lu don't do that... Chocolate is toxic for cats and dogs.
To everyone pointing out the futility of melting chocolate bars and making new bars he specifically said this is the foundation of a project. He's obviously planning on making something special but making properly tempered chocolate is the first step and making bars gives him an apples to apples comparison. The next video will reveal the project.
I don't like apples in my chocolate. ;=(
Then by all means, use oranges. There is no comparison.
I think the point is that Alex is using *baking* chocolate (one that is not meant to be eaten just as is) to make what is called *"chocolat à croquer"* in French (that other kind which is meant to be eaten just as is).
Or am I equally wrong?
@@billmorash3322 Yes there is. Don't pick edible metaphors in a cooking show.
O’Barr sets us straight about the future A’Bar (Alex’s chocolate bar)
Only Alex would make a 13 minute video of himself melting chocolate bars into other chocolate bars
Luke Marlow go watch Hercules candy. they have hour long videos 😂
and only us would stay the whole 13 minutes and enjoy it haha
@dylan foley wow dylan... forget your meds today?
I REALLY like when someone discuss the science of ingredients in cooking. i think it's a topic that enrich a chef technique and there is not much literature about it.
Have you watched good eats?
If you haven't already, check out Heston Blumenthal.
Thank you guys for the recommendations! I will watch those channels *-*
Check Hervé This literature, he's a physico-chemist and was the one at the origin of molecular cuisine. He's done a lot of scientific work about food processing in order to explain the chemical and physical reasons for some cooking techniques that were known for centuries, but that were just empirical.
@@Redgethechemist He famously said : We know the temperature in the center of the sun and not the temperature inside a soufflé
Hey Alex, my dad works for one of the chocolate companies you bought that chocolate from. It’s called Callebaut and if you ever need some advice, just ask and I can help out! Even though my dad works for the part here in the US, he can still help you out.
Dude does your dad know any good book for tempering chocolate?
@@notjohndoe7130 u dont need a book u need the experience
I did the chocolate course at banbury. Amazing stuff
hey cameron you know how much kg I use every mounth of callebaut... about 30 kg every because I like to make chocolate and this is one of the best chocolate that you can find the word
@@karlvella7627 which ones do you use
This old tony knows how to temper. Who would have thought- chocolate is just like steel!
Phase and transformation diagrams ftw! I love science, but I love everything even more if i can eat it :D
He specifically uses his Grandmother's recipe.
You really don't want to get the chocolate further than straw yellow - if it starts to go blue, you've already gone too far.
@@zuthalsoraniz6764 maybe he can show us how to make white chocolate
I'm a chemistry teacher and a hobby baker (the two things are almost the same), i loved this video and i loved you in this video! Thanks for demonstrate that science can be understandable and fun!!!! (and yummy!)
Just a tip to reduce air bubbles, pour into the mold from higher up, takes longer but no air bubbles should form! When you pour close, all those beautiful folds are trapping air. Not as pretty but hopefully this helps.
Missed opportunity to say "Spread it like tempered chocolate"
On marble!
Or, "spread it like cocoa butter". I was waiting for that.
I WAS SCROLLING DOWN THE COMMENTS AND READ THIS ONE RIGHT WHEN HE SAID IT
Oh fuck yeah spread it
Alex - to further improve the crystallization process, hold the chocolate at an even 33.8c for at least 4 min before allowing it to cool.
Is there a reliable way to do this on an electric stovetop with just a double boiler? I've tried this a few times and generally found it very hard to control the temperature.
Just when I thought “ what can he do to make me love him more!” He drops this video 🥰🤯
just an idea. couldnt you just use a sous vide machine to bring the double boiler to the needed temperature. (than the chocolate melts at this temperature. and then turn the sous vide machine back down and the chocolate goes down as well) SALUT!
I'm sure that would work but the methods he showed are easier for anyone to replicate as not everyone has a sous vide machine at home.
I scrolled to the comments to write the same thing. Alex, make a test with a sous vide machine!
@@nanoflower1 i dont think it would work either, but to be fair, alex sous vide is a cooler box with a thermometer, i think just about every one has one lying around ;) and if nothinkg else it would be a fun experiment at that.
You are using steam as the cooking medium in a double boiler, it should not be touching the liquid water in the pot. A sous vide device would not help in this setup.
The idea I had in mind was to immerse the bar form in water and use sous vide machine only to control crystallisation temperature, not to melt it before pouring into a bar.
Dude... the production quality is incredible!!
First time in your channel, I really liked the video, informative and well done, loved your personality, admired your skill, liked your lab/kitchen, but when I saw the giant image in the right wall, man, you just became my favourite person on the internet.
As always such an amazing vid Alex. I have been following you since your pre studio days. Keep creating keep hustling 💃🏻
Alex, What about gnocchi?
No, I'm pretty sure that is chocolate, not gnocchi!
Just kidding, I couldn't resist :D
Faset you mean ganache?
Gnocchi!!!!
@@Ultrazaubererger that was great.
Chocolate gnocchi?
I love chocolate tempering, because I'm an mechanical engineering student and tempering is also an process you learn. Well, not exactly for chocolate. And the two processes are mostly similar.
Everytime I enjoy a piece of chocolate, I have to think about that and it makes me smile.
I made today chocolate in a village in Ecuador from cacao from their farm. It was awesome.
This is pretty awesome. My wife used to work for Godiva back in the day and had to do that all the time. Until they bought the girls a tempering machine. It was basically a small covered paddle mixer with a heated bowl that stirred the chocolate until it was tempered (expensive little thing!). If u could make one of those..ud be in business!
when you're making the wood molds, do them in two parts, upper and lower, if you make a full one piece frame of the top mold, you can put your wax paper or foil over the base plate, keeping it perfectly smooth, and and clamp the upper mold over it.
you will have smoother textures
I saw some Callebaut in that box, and I approve of your choices.
Side note**** I'd love to see a show (on the side) of your studio set up. The cameras, mics, lighting you use, etc. The quality of your vids are great, keep it up!!
I like your channel and I pray for safety. I was thinking you other day when watching news, I glad you are well.
I liked and subscribed as soon as you DIYed a holster for your thermometer. Great video!
I find it amazing that Amazon France uses the exact same seasonal packing tape as Amazon Texas, USA.
alex you should try one of those seed-to-bar chocolate making kits! not on the topic of tempering but they look so interesting
Ah good old Callebaut Chocolate chips, we use them at work to coat fruits for our in store made salads and fruit mixes. After tring 4 other manufacturer we did stick with them, so good choice for a base chocolate. Cant wait to see what youll make with them! :D
BTW Sourdough makes an excellent cake to be paired with chocolate. Light sourness with right amount of sugar in chocolate and in the dough is HEAVENLY!
Almost skipped the ad, then felt bad because this is such an awesome channel
I love your christmas sweater.
C'est bon mon ami! Very excited for a chocolate series (mini series). Your channel is the playlist of my life! Merci
Hey Alex, when I used to go in Uni one of my lecturer, did study how many possible phases chocolate can have depending the temperature and the amount of milk in it: they found 13! I thought that you might have found it interesting.
Well done for spreading science like butter ! ;)
Alex, your accent is super strong in this video. way more french sounding than normal.
Been waiting for this ever since alex started using stories
my chef chocolatier teached me how to temper on a marble, he said pour around 2/3of the chocolate on to it to mix the cold chocolate with the warmer one to get the perfect temperature
You should try using cocoa butter silk. It has worked well for me in the past
Callebaut chocolate is THE BEST chocolate I have worked with and it tastes incredible. Im looking forward to your next video Alex. Lee x
I agree. It is also quite hard to stop yourself from eating the chocolate straight from the bag
@@BAAAASJE Lol....oh I don't stop myself from eating it straight from the bag....I see that as the cooks treat, lol
Hey my man. Hows the situation over there? I heard its quite bad. Hope u r safe.
YES!!!! I'VE BEEN WANTING TO LEARN THIS!!!
Ouiiii ! Parfaite vidéo pour l'obsédée de pâtisserie et de réaction chimique que je suis :D
Je suis pas fan de chocolat à la base, même si en vieillissant mon palais apprécie un peu plus, mais j'adore le travailler !
Hâte de voir les prochaines vidéos là dessus !!
This is really interesting and i learn a lot with each of your videos. Chocolate is a very good subject, Thank you ! (sorry for the mistakes, i am french and my english is not very good)
I was half expecting a vibrating settling device to solve the bubble problem, like what they use with concrete and stuff
If I watched the whole video? Yes. If I watched the first 13 seconds a bunch of times, multiple days, felt goosebumps and everything? Also yes.
You don’t need marble you can indeed do it with an stainless steal table but marble works a little better because he surface is coulder and marble doesn’t have scratches.
Salut Alex, I’ve been playing a bit with tempering, working with small quantities to make fruit “pralines” and I ended up using the microwave technique that I found most foolproof and labour extensive. You don’t need a thermometer for this technique :-)
Nice video this was so amazing to watch I thought it will be a long one but I found like a 1 min video :)
I waited hours for this video!
Herzaman ki gibi... muhteşem 😍😍
Alex, the answer was behind you the whole time! A better sous-vide machine!
Really like the sweater.
Culinary engineering at its' yummiest!
The easiest way is to use Mycryo actually, it's made by Callebaut, I recognised the package of the chocolate you've bought.
It is somewhat activated cacao butter granules, you ad them to the chocolate at 36 Celsius and mix it a little bit, you need 10 grams of Mycryo to temper 1 kilo of chocolate, so it's handy.
But seeding is pretty easy way too.
wait so u just took chocolate bars and melted them to make... chocolate bars?
yep and thats called tempering chocolate
of course he did.. why else would he waste his time tempering chocolate and make something fancy when they will look like .. well not nice. We will all learn from his mistakes :)
How to make a chocolate bar part 1*
Explain why it’s terrible and doesn’t work and to wait for the next video for part 2 of how to make a chocolate bar.
Yes but there’s 2 steps melt and cool it’s the science that makes it Complicated
Salut Alex! You should make some rose chocolate it's like the fourth kind of chocolate and I'm sure most people won't have heard of it!!
Claire from Bon Appetit and Alex need to do a creation collab.
Congrats !
Regarding the first method (tabling ?), i'm nowhere near an expert (loin d'avoir de réelles données), but the stainless steel has a greater heat conductivity than marble, that might be something to keep in mind.
When Alex said, "Okay, stop." I was like NOOOOOOOO
Am I the only one who would love to see Alex learn to make candy with Greg from Lofty Pursuits?
As a Cordon Bleu pastry chef myself, I have to say I'm very happy to see someone explain the process of manipulating the raw chocolate into bars, sheets and whatever else you have up your sleeve. The tempering process is Key, thanks for shedding light on that. For people at home, this is what makes the difference in your chocolate work!
( I've been watching your videos for some time now, thanks for the amazing content and sharing your passion!)
My uncle owns a chocolate shop in capetown called Honest Chocolate
Hit him up im sure he would love to talk about chocolate 😂
South African peep in the house 🤗🤗
LOOOOOVE that place! :D
I just use my 30 year old tempering machine. It uses light bulbs under a 20kg capacity metal bowl that rotates with a scraper inside.
I would like to see you go to New York and do a video in the BA (Bon Appetit) test kitchen
I wish the commercial chocolate makers would watch this series
Too good! Tres bien
My friends laughing at me, when Im saying science and cooking are close friends. Now this video is a proof😂
Did anyone else get a Cadbury advert in the middle of Alex’s explanations? 🤣
Ok, so chocolate is behaving like iron when it cooles down? Fascinating!
For the bubble problem, maybe you can try to put it in vacuum?
*makes pocket for temperature gun*
*proceeds to put temperature gun on the table*
Fantastic video Alex.. I ma launching a chocolate business from home... I'll share my surprise when it's ready!!!
Very nice bit about the seeding method. While I've tempered chocolate a few times before (and using non-melted chocolate in the process as in both techniques you've presented), I'd never given much thought to the crystalline nature of chocolate.
Your scientific, pragmatic approach to cooking is really refreshing and sets these videos appart from pretty much anything else on the matter. =)
I would suggest to use also a small pump to create a simple "vacuum chamber" to extract the bubbles
This is awesome! But what I notice is that you're starting with already-made chocolate.
I hope that this leads to you attempting to make chocolate from scratch... that is... from cocoa beans...
I WAS SCREAMING WHEN THE ASMR STARTED
I have no idea how you broke those baking chocolate so cleanly, like damnnnn.
This dude should make asmr. I'd listen
I wonder if you could sous vide it from the melting temp to the tempering temperature
now i know not only metals, polymers and glasses need tempering, chocolate too! science! any other i missed?
I can't understand tempering, if the right temperature is 33°C when you put it in the fridge it is going to pass through all the not wanted lower temperatures, right? Why don't you sous vide it to 33,8ºC?
Mmmmmmmm Le chocolat ❤️❤️❤️❤️ j’ai faim mdr!!!! Merci Alex!
you are awesome dude!
You can probably find silicone molds for chocolate bars pretty easily. And, to get rid of the bubbles, you could MacGyver a way to pull a partial vacuum or buy a chamber to pull a full vacuum.
you only need you smack the mold on the table (like he did once) a couple of times to get the bubbles out ( mixing the chocolate with thé "knifehead" before pouring also helps)
Just did this in the studio yesterday for a 'Millionaire's Shortbread' recipe vid that comes out this week.
oh Alex, i am laughing out loud you are so entertaining a great cookin scientist!
If you ever want to get rid of bubbles in a setting mix or mold I'd recommend taking a sander removing the sand paper so it's just the pad and placing It on your mold and use the vibrations to get the air bubbles to rise out of the setting solution. Works brilliantly with setting concrete
I'm expecting some cool device like your Lasagne sheet machine.
Marble method is tedious I would say, seeding with rapid cooling like you did in second is definitely the choice.
I have been writing an 8 page research paper on chocolate for the last month and you just game me some good inspiration. If you have any direct links to good information that you used in the video I will gladly reference you in my paper! Thank you my friend
lol... with the whispering at the very start, I thought this was gonna be an ASMR video. hahaha!
at 6:26 u put the chocolate in the mold after tempering it for the first time on ur counter. i saw water droplets in it when u dumped the chocolate in it!!😱
This makes me so excited! On a semi-related note, I've been trying to practice how to make proper french hot chocolate but I'm not getting many opportunities because it's a bit expensive for me. Any advice, by any chance?
I love how much science you include in your videos!! 👨🔬🍫
great work, after all that effort your new bar is like 60% as good as the one you melted 😂
the chocolate in the end is made in my town
Look at you on that sweater! That was funny! LMAO!
Loved your rainbow-arranged cooking books collection.
A couple of weeks before Alex released this video, I realized I had some 'old' chocolate bars that had 'bloomed' (they looked dusty on the outside and tasted weird). I had great results tempering this old chocolate to a crisp, shiny new product. I used ice cube trays as molds (cooled at room temperature) and dropped some globs on parchment. I had good results adding ground cayenne pepper, cashew pieces, and raisins.
This was a nice surprise from something I would have previously thrown away.
You are totally mad, Frenchy. But that's why I love ya (no homo)!
12:25
Jesus Alex! It's a family show..
tempering chocolate is not messy on a table. if your tools are good/straight and the table is straight.
it can still be messy if you're not doing it the right way