OMG I love you and your voice giggle giggle you just made this old lady's day , With just your voice and your since of humor when you just made up a name and you did it with grace love you
What do you do if you can't get the chocolate out of the mold? I've tried putting it in the freezer for ten minutes as well as the fridge because it wouldn't come out. Trying to find advice on this.
the bowl that you microwaved has heat to it and you want to start cooling it a bit. Room temperature bowl is what you need, not "cold". Temperature needed depends on chocolate type. White, milk, dark. Some higher end coverture will have slightly different temperatures that they will list on the package.
Chef Jacque! Thank you again! You're amazing! Please keep doing your videos! What temperature sgould the chocolate be to mold it? How long does it take to dry with a 1/2 inch mold?
Hey Mr Chocolate I need some help. I tried to temper chocolate but it just won't harden afterwards. What did I do wrong?? I placed it in the fridge. Could it be because the chocolate was not with a snap before I tempered it?? Plz help. Thnx!!
Yeah, OK, now how to you temper/ solidify homemade chocolate with raw cacao powder and cacao butter? ( 100% cacao, no sugar). I cannot find an explanation of this ANYWHERE.
Milk and white chocolate melt down to 45 degrees centigrade, temper the chocolate to 27 degrees centigrade then raise the temperature back up to 30 degrees centigrade at this point your ready for the moulds
Yes a mental mould will be fine to use as long as the chocolate is tempered correctly it will be fine but you really want to get some polycarbonate moulds they are excellent to use
Depends on the temperature of the fridge and outside temperature you can see when the chocolate is ready to come out when it shrinks from the mould usually around 10 to 15 minutes
I LOVE CHOCOLATE. CHOCOLATE WAS CONSIDERED THE FOOD OF THE GODS BY THE AZTEC PEOPLE. THE CHOCOLATE PLANT IS CONSIDERED NATIVE TO MEXICO. THE CHILE PLANT AND THE TOMATO PLANT ARE ALSO NATIVE PLANTS TO MEXICO.
Thanks for this video. I am going to do business on chocolate figures so watch all your videos about choco tempering and making molds... If I can do it, i will write you the web adress of this business.. See you soon..:)
lol, James Bond.. But the real James Bond tool he uses doesn't touch the chocolate.. Which is what I use, and have used for the last 2 times I just made Milk Chocolate Polycarbonate chocolates, and Milk Chocolate Raspberry filled Truffles. I only made them two times so far, and that was in the last 48 hours. Yes, I just started making chocolates. I want an Immersion blender, so I can do it like he does, and don't need to seed in tempered chocolate. If I want to use 2lbs of Chocolate, I pour 2 lbs of Ghirardelli Chocolate to work with.. Not add in more.
It's weird how chocolate behaves in the microwave if you don't stir it. It stays in shape even if liquid and sometimes one part can be cold while another part of the same bar can be on fire!
Except you didn't scrape the white chocolate off the mold of the graffiti bunnies before you poured in the dark chocolate. Then you scraped ALL of it into the dark chocolate bowl. Hmmmm....
Please realize that when you try to instruct someone on a detail, such as filling a mold with chocolate, scraping it, filling the shell, etc, you cannot effectively do that with a single static camera setup six feet away. All I can see is you holding up a clear piece of plastic and pouring chocolate onto it. None of the important details or techniques are seen in a way that teaches the viewer how to replicate them. We get a general idea, of course, but it's more a "Look at me" demo than it is a "Here's how you do this" instruction.
So.. in order for people to have dairy, cows are forcibly impregnated with a metal rod up their cervix. They then become pregnant for 9 months (just like human mothers) and they form a very close bond with their baby, in the exact same way that human mothers do. Within 24 hours, the baby calf is taken away from the mother and this causes the cow and the baby calf extreme distress. The mother will try to follow her baby as far as she possibly can and when her baby is gone she will cry and mourn for days. She will go to the same place where she last saw her baby and cry. Then the whole process starts again when the farmers forcibly impregnate her again, and she goes through the same cycle over and over again until her body cant take it anymore, and then she is slaughtered. As for the calves, if it's a male calf they are killed for the veal industry and if it's a female they will live the same tragic fate as their mothers. Please watch this 5 minute video that explains the dairy industry: ruclips.net/video/UcN7SGGoCNI/видео.html #GOVEGAN
Not so. I use a microwave but 10 second bursts. I have a commercial tempering machine but it's a lot faster to zap it. It's an acquired touch. The machine is a lot more accurate for sure. What isn't apparent to the public is he is having to twist the mold to break it free. Real commercial molds are brass and tin. You can't flex them. So his method isn't good enough for real molds. When choc is properly tempered there is no mold twisting required. The parts literally drop out. I'm a retired French trained pastry chef with decades exp working with chocolate.
@@gerardjones7881 What the hell are you talking about. Brass and tin moulds,? you're a fucking idiot. Retired you say, surprised you ever got a job in the first place. IDIOT. Just to reiterate, to all readers who want to learn, you can rarely TEMPER chocolate this way.
I loved his PBS show Dessert Circus when he was still at Le Cirque. He's a great pastry chef AND a great teacher too.
OMG I love you and your voice giggle giggle you just made this old lady's day , With just your voice and your since of humor when you just made up a name and you did it with grace love you
waouuuuh very interresting , j ai vraiment trop aimer , merci chef
I would so give a year of my life to work for this guy for free, just to learn from him, he is awesome.
I have his craftsy classes. Sign up and enjoy all his awesome classes there.
I have watched nailed it, love the show you are amazing.
I wish you were by my side, when I´ll try my first work, in this lovely sweet art. Thanks a lot for all you give in this video,God bless you for this.
It's chocolate you high af
So yummy,thank you for the video.
U r too funny! enjoyable to watch! Love your hairdryer
thank you Chef that's very informative. Have a good day.
brillante video !!!!! merci beaucoup de nous faire partager votre savoir
The most clear and helpful video. THANK YOU!
"this is more cool" LOL and thank you for the explanation.
Wow the giant bunnies at the back how cute are their little white tails I’d loved to see them close up I had to watch twice 😂
I found this video very interesting. I am thinking about trying it myself when I get the candy melts and the candy molds.
Superb explanation!!
Thank you for explaining the 3d chocolate molds
You are a genius!
Lovely! Can this method work with Hershey's morsels, or Baker's Chocolates?
Great explanation. Thank you sir.
Great Video, Super helpful and explained! :D
I love it!!
FABULOUS 🤩🤩🤩🤩❤️❤️
I so miss your tv show. I'm glad to have found you again. Do you still have a shop in Brooklyn?
Ellen
Are you the "Chocolate King" in Nailed it? I love watching you and Nicole on Netflix! Still waiting for more episodes! MORE MORE MORE!
How would you do this and temper
cacao butter adding the chocolate
and any flavoring?
What chocolate do you use?
great demo. thank you
choko best my favorite chocolate mix with orange juice
What do you do if you can't get the chocolate out of the mold? I've tried putting it in the freezer for ten minutes as well as the fridge because it wouldn't come out. Trying to find advice on this.
What the temperature of thermometer
Question: Can you use the same process with milk chocolate? Are there any differences in the steps?
I don't know why, but you just deserved a subscriber ;)
Great video thanks
Hey, i loved your video! Im sorry i must have missed something at what temperature did the chocolate need to be at again?
I LOVE nailed it so much! I wish I could meet you in person
what temperature does the chocolate need to be at? Also why do you transfer chocolate into a cold bowl?
the bowl that you microwaved has heat to it and you want to start cooling it a bit. Room temperature bowl is what you need, not "cold". Temperature needed depends on chocolate type. White, milk, dark. Some higher end coverture will have slightly different temperatures that they will list on the package.
Thank you thank you... I will try this... very kind of u to show wow Cheers :)
Why does the chocolate melt while wrapping it in chocolate wrap? What went wrong with me?
Love your videos only if you could zoom in on your beautiful work !!!
Chef Jacque! Thank you again! You're amazing! Please keep doing your videos! What temperature sgould the chocolate be to mold it? How long does it take to dry with a 1/2 inch mold?
What can I use instead of white chocolate? My son is lactose intolerant. Can I use royal icing instead or will it fall off the chocolate once dry?
What temperature was he going for ??? I didn't hear that, or I missed it.
Not above 34 degrees Celsius....you can still seed it if you go over that...
What brand / model of thermometers is he using? Both the infrared and the "cool" pen type?
if we don't put the chocolate in the fridge, it will still work and be solid after time right
How many times back in microwave to get chocolate melted within intervals 20 second?
Hey Mr Chocolate I need some help. I tried to temper chocolate but it just won't harden afterwards. What did I do wrong?? I placed it in the fridge. Could it be because the chocolate was not with a snap before I tempered it?? Plz help. Thnx!!
Excellent video merci
This is coverature ( cap coating). Not chocolate. This is made with Palm kernel oil, not cocoa butter. I was a wholesaler of this for over 20 years
Yeah, OK, now how to you temper/ solidify homemade chocolate with raw cacao powder and cacao butter? ( 100% cacao, no sugar). I cannot find an explanation of this ANYWHERE.
wow was that a chocolate at your back?
Nailed it
what brand thermometer did he show us??
what the prorties of the fridge of choclate
I would like to purchase an immersion blender. If you listen closely towards the beginning, he explains how he's tempering the chocolate.
+Mark II you have a Aldis store they get them in and I got mine for under 20 bucks and it came with a few attachment too :)
Lois Sell
Yeah, returned mine.. Not good enough. A mixer is much better, which is what I use when doing large batches.
oh ok completely understand
What temperature do you measure? How many degrees Celsius?
Below 30 degree C
Thank u...
Thank you
What temperature should the chocolate be when putting it in the mold??
Milk and white chocolate melt down to 45 degrees centigrade, temper the chocolate to 27 degrees centigrade then raise the temperature back up to 30 degrees centigrade at this point your ready for the moulds
Please update your app for iOS 11. Unable to download it
I love your secret weapon ^-^
Hi does anyone know if I can use a metal mould?
I have a metal sphere in two parts?
Will the chocolate fall out
Yes a mental mould will be fine to use as long as the chocolate is tempered correctly it will be fine but you really want to get some polycarbonate moulds they are excellent to use
I notice the collar of your chef jacket. You have the M.O.F?
j torres did win the Meilleurs Ouvriers de France
yep in 1986 was the youngest to do so.
How he keeps his coat clean with chocolate flinging everywhere is beyond me
What temperature should it be?
working temp for dark varies but people say 30-32 and 29-30 for whites
kyaaa...gravity chic...
How long is the cooling??
Depends on the temperature of the fridge and outside temperature you can see when the chocolate is ready to come out when it shrinks from the mould usually around 10 to 15 minutes
I LOVE CHOCOLATE.
CHOCOLATE WAS CONSIDERED THE FOOD OF THE GODS BY THE AZTEC PEOPLE.
THE CHOCOLATE PLANT IS CONSIDERED NATIVE TO MEXICO.
THE CHILE PLANT AND THE TOMATO PLANT ARE ALSO NATIVE PLANTS TO MEXICO.
i like you.
You are funny and cute :)
Look at the size of the Easter Bunnies in the Background lol!
Thanks for this video. I am going to do business on chocolate figures so watch all your videos about choco tempering and making molds... If I can do it, i will write you the web adress of this business.. See you soon..:)
Anyone know what brand of chocolates are in those bags ?
that's his brand of chocolates! you can order them on the website :)
lol, James Bond.. But the real James Bond tool he uses doesn't touch the chocolate.. Which is what I use, and have used for the last 2 times I just made Milk Chocolate Polycarbonate chocolates, and Milk Chocolate Raspberry filled Truffles. I only made them two times so far, and that was in the last 48 hours. Yes, I just started making chocolates. I want an Immersion blender, so I can do it like he does, and don't need to seed in tempered chocolate. If I want to use 2lbs of Chocolate, I pour 2 lbs of Ghirardelli Chocolate to work with.. Not add in more.
It's weird how chocolate behaves in the microwave if you don't stir it. It stays in shape even if liquid and sometimes one part can be cold while another part of the same bar can be on fire!
Target temperature for tempering dark chocolate is 88-90F or 31-32C.
Wow I would not be able to wear a white outfit while working with chocolate xD
SAME
Good pasty chefs stay clean
Except you didn't scrape the white chocolate off the mold of the graffiti bunnies before you poured in the dark chocolate. Then you scraped ALL of it into the dark chocolate bowl. Hmmmm....
Anybody else was to busy looking at the person wrapping the chocolate bunny and wanting so bad to unwrap it and lick it? D:
After doing this with milk chocolate (Callebaut 33%) I see why everyone is using dark one - it's cold and still runny xD
i want one of those bunnies in the back
I Adore You Jacques! I'd Love to work with you!
He is hilarious
candy melts
hes so funny
Please realize that when you try to instruct someone on a detail, such as filling a mold with chocolate, scraping it, filling the shell, etc, you cannot effectively do that with a single static camera setup six feet away. All I can see is you holding up a clear piece of plastic and pouring chocolate onto it. None of the important details or techniques are seen in a way that teaches the viewer how to replicate them. We get a general idea, of course, but it's more a "Look at me" demo than it is a "Here's how you do this" instruction.
So.. in order for people to have dairy, cows are forcibly impregnated with a metal rod up their cervix. They then become pregnant for 9 months (just like human mothers) and they form a very close bond with their baby, in the exact same way that human mothers do. Within 24 hours, the baby calf is taken away from the mother and this causes the cow and the baby calf extreme distress. The mother will try to follow her baby as far as she possibly can and when her baby is gone she will cry and mourn for days. She will go to the same place where she last saw her baby and cry. Then the whole process starts again when the farmers forcibly impregnate her again, and she goes through the same cycle over and over again until her body cant take it anymore, and then she is slaughtered. As for the calves, if it's a male calf they are killed for the veal industry and if it's a female they will live the same tragic fate as their mothers. Please watch this 5 minute video that explains the dairy industry: ruclips.net/video/UcN7SGGoCNI/видео.html #GOVEGAN
Sounds about right. Isn't it great?
99 times out of a hundred this chocolate would not be tempered.
Not so. I use a microwave but 10 second bursts. I have a commercial tempering machine but it's a lot faster to zap it. It's an acquired touch.
The machine is a lot more accurate for sure. What isn't apparent to the public is he is having to twist the mold to break it free. Real commercial molds are brass and tin. You can't flex them.
So his method isn't good enough for real molds. When choc is properly tempered there is no mold twisting required. The parts literally drop out.
I'm a retired French trained pastry chef with decades exp working with chocolate.
@@gerardjones7881 What the hell are you talking about. Brass and tin moulds,? you're a fucking idiot. Retired you say, surprised you ever got a job in the first place. IDIOT.
Just to reiterate, to all readers who want to learn, you can rarely TEMPER chocolate this way.