Thank you for the human aspect of this. I sometimes get frustrated with "chocolate pros" demonstrations. You bring a human side to this and I appreciate that. You made me laugh at a few things because it reminded me of me. To clarify, I laughed WITH you, not AT you. 😁 And then I thought of your name, which I thought in the beginning said With Trial and Terror 😅
AAAAAAA AME ME ENCANTO que lindo ver todo el proceso y lo real que fue, a veces necesitamos más videos como estos para no olvidarnos de lo real ❤️ me encantó buen video
I just started working with chocolate over the past few weeks and this video definitely helped a ton!!! Thanks for sharing. PS Super awesome job!!! They look official!
Awesome, Ariel!! Thanks for the great video. As a fellow type A who enjoys food chemistry and tech (but very new to chocolate), absolutely love watching you work through mini challenges and streamline your process. I have implemented plenty of your ideas in my own choc-making baby steps. Even more bonus points for funny editing and Ariel views. Also, I bought the Greweling book because of you! Grateful to have such great resources. :) A few questions: Is your cocoa butter seed self-grated, or do prefer commercial products (like Callebaut Mycryo)? What's your preferred source for bon bon molds? Thanks again! Looking forward to the next video.
Um, excuse me? Why do you just assume that I’m a Type A? JKJKJK! You have me pegged - I’m completely a Type A. But joking aside, this is quite possibly the most flattering RUclips comment I’ve received to date. Thank you! I’m really glad the content I create serves as a useful resource for others. Yes, my cocoa butter seed is self-grated since it's more affordable than purchasing Callebaut Mycryo. I don't have a preferred source for molds nor do I have a preferred manufacturer, but I can tell you about my limited experience with mold procurement. I have experience ordering Chocolate World (CW) molds from two vendors, Chef Rubber and TCF Sales, and to be honest, both experiences were painful (though you could argue that some of the pain was self-inflicted). In total, I ordered six CW2995 molds. All molds arrived with scratched cavities. The scratches were identical across molds (i.e., location and appearance), indicating that the scratches occurred during production. When we contacted CW, they stated that these scratches are "injection hairlines" that occur during the production process with conical designs being more susceptible, and that they are "inevitable". I consulted a plastics engineer, and he confirmed that the scratches are injection molding defects and that he personally thought they could be avoided. But realistically, CW has little incentive to reevaluate their production parameters given that they have limited competition. Hopefully, this will change in the future? Chef Rubber let me return the molds for no additional cost. TCF Sales said that if I returned the molds, I would be charged a restocking fee.
I just want to say that I recently discovered your channel, and absolutely, positively love it! It satisfies me as a very nerdy home cook, even though I typically don't bake or make desserts in general, and that's what you do. Thank you so much! I know you don't update too often, but I've subscribed and hope for future content!
Holy mozzarella...that's the same Callebaut chocolate "bar" my brother-in-law got me for Christmas 2 years ago. I still have 4 portions left...still good (no blooming), because I've packed it up really well. He got it for me hoping that I'D make him treats. 😂 This video was both educational and hilarious!! Loved it!
Hi!! Wow i love this channel! In the cadbury video you mentioned the fondant process for fudge. I always really love fudge texture, but I find it too sweet at this point. Do you have any recommendations?
Ariel, for being a newbie, I am in awe of how professional your work is; you have put me to shame! Thanks so much for this video, I picked up a lot of great tips. Can so relate to the ganache issue- but unfortunately that has happened to me with the shells, ugh!!!! My solution? I picked up some gold luster paint and incorporated it into a design- I called it fault lines-no pun intended! Looking forward to watching more of your videos!
Great video. I’m new to chocolate making. Would you mind listing the tools you used and where to get them. I am especially interested in the cart with the cover and where you purchased the molds. In information would be appreciated.
Here in New Zealand 2024, I found a catering store that sells Callebaut Couverture 65%chocolate 2.5Kg for $109NZD. That means 5kg $218NZD = $130USD. It is so, so expensive to make high quality artisinal confectionery, ganache, glazes etc at home. However it's a lot cheaper than buying them ready made.
Amazing video, love the first person real view. You’ve inspired me to get a gastrotray and make my own sous vide incubator 😊 When you were capping the chocolate you had in the incubator in the jug. Did you temper a new batch of chocolate or did you just bring the excess from the shell which was tempered back up to the working temperature?
Thanks for the wonderful videos. May I ask where you buy your chocolate ? I know it is available on Amazon, but was wondering if there are specialty places you may recommend.
when the duct tape came out I spat out my tea in laughter! Well done! Please do not tap your moulds so hard, you will end up cracking them over time. If they are stubborn and have not released tap lightly 30 or 40 times them the other way up a bit, or try to twist the mould a little bit. also try to mould your chocolates using colder moulds, i.e don't use the heat gun on them. you may also be putting your ganache in too hot which is melting the chocolate a bit causing it to expand and making them stick...
hi there do u have any guideline for the ratio filling? say my mould is 10g, and am putting 2 layers which is fruit gel & ganache.. how many grams should I put them in?
This is great in helping me understand what's going on. I really like your approach. Can you make Milky Way Midnight Bars? I am struggling with Nougat and Caramel prep. The nougat comes out soft and the caramel comes out hard. I've been playing with temperatures, but haven't got it yet. And I'm at 4500 feet above sea level so taking BP into account may be causing an issue too...? Thank you again for your in depth videos. :)
Hey, great video! You can use your fridge to help with the cristallisation of the cocoa butter of your ganache when putting it in the mold, it helps when you don't go fast and your hands temperature tend to warm too much your chocolate, or if your seeding has been destabilized.
Hey Damien, thanks for watching and commenting! I’m not entirely sure I understand your suggestion. The issue that I show in the video resulted from inadequately mixing the seed cocoa butter throughout the ganache (the immersion blender I was using did not have a strong enough motor to mix the mixture). The solution is to mix the seed-ganache mixture more thoroughly to evenly disperse the seed crystals either by using a stronger blender or by hand mixing (in a wider-mouthed bowl). It’s generally not recommended to set ganache at refrigeration temperatures (below 57 F / 14 C) because unstable polymorphs will form, which will actually cause a similar issue to the one I show: the unstable crystals transform to higher forms during storage, resulting in large crystals and a grainy texture. The end product will also development fat bloom at a faster rate during storage. When you say “fridge”, are you referring to an everyday refrigerator in the kitchen or a refrigerator set to 56-64 F (14-18 C)?
@@withtrialanderror If I understand correctly, we usually do that in order to better facilitate the propagation of the target beta cristals in your ganache or chocolate, by "tempering" a bit the chocolate, and limiting the exothermic aspect of the cristalisation. The goal is not to set your ganache below 25°C in the fridge, but to put it (for example, depending on the thickness of your ganache) 10 mins at 4°C, which will help the ganache temperature drop from 35°C. I'm not sure if I'm being clear in what i'm saying, I'm sorry :)
Great videos! Waiting so much for the next video you make! :))) Thanks to Flavor Lab for recommending you, it's so sad youtube didn't recommend your videos to me although i love such videos a LOT! I think you should consider making some shorts out of your old videos and maybe this way youtube will recommend your videos to more people like me who's going to enjoy your videos and help you get more audience
![Chance The Rapper, DJ Premier - Together (2024) | [Official Music Video]](http://i.ytimg.com/vi/ZVwTX6WP-MM/mqdefault.jpg)
Thank you for the human aspect of this. I sometimes get frustrated with "chocolate pros" demonstrations. You bring a human side to this and I appreciate that. You made me laugh at a few things because it reminded me of me. To clarify, I laughed WITH you, not AT you. 😁
And then I thought of your name, which I thought in the beginning said With Trial and Terror 😅
I found you from Flavor Lab and have binged all your videos in the last few days. They're fantastic! Your channel is definitely underappreciated.
Just recently rediscovered your videos. Going back through and enjoying them as much as I did the first time around.
Hope to see more soon!
AAAAAAA AME ME ENCANTO que lindo ver todo el proceso y lo real que fue, a veces necesitamos más videos como estos para no olvidarnos de lo real ❤️ me encantó buen video
The sheet of acetate to help spreading the chocolate was new to me. Smart trick to get them shiny on all sides.
Glad to hear there was new information in the video for you!
That was fun to watch. Loved your panic words screen. Exactly how my brain is too!
I just started working with chocolate over the past few weeks and this video definitely helped a ton!!!
Thanks for sharing.
PS Super awesome job!!! They look official!
❤️ great video! I’m always glad when you upload a video! They are always so fun and informative! :)
Thanks, Lindsey!
Amazing! Such patience! I am just starting to make moulded chocolates, so I will watch this many times for reference, thanks!
Awesome, Ariel!! Thanks for the great video. As a fellow type A who enjoys food chemistry and tech (but very new to chocolate), absolutely love watching you work through mini challenges and streamline your process. I have implemented plenty of your ideas in my own choc-making baby steps. Even more bonus points for funny editing and Ariel views. Also, I bought the Greweling book because of you! Grateful to have such great resources. :)
A few questions: Is your cocoa butter seed self-grated, or do prefer commercial products (like Callebaut Mycryo)? What's your preferred source for bon bon molds? Thanks again! Looking forward to the next video.
Um, excuse me? Why do you just assume that I’m a Type A? JKJKJK! You have me pegged - I’m completely a Type A. But joking aside, this is quite possibly the most flattering RUclips comment I’ve received to date. Thank you! I’m really glad the content I create serves as a useful resource for others.
Yes, my cocoa butter seed is self-grated since it's more affordable than purchasing Callebaut Mycryo. I don't have a preferred source for molds nor do I have a preferred manufacturer, but I can tell you about my limited experience with mold procurement. I have experience ordering Chocolate World (CW) molds from two vendors, Chef Rubber and TCF Sales, and to be honest, both experiences were painful (though you could argue that some of the pain was self-inflicted). In total, I ordered six CW2995 molds. All molds arrived with scratched cavities. The scratches were identical across molds (i.e., location and appearance), indicating that the scratches occurred during production. When we contacted CW, they stated that these scratches are "injection hairlines" that occur during the production process with conical designs being more susceptible, and that they are "inevitable". I consulted a plastics engineer, and he confirmed that the scratches are injection molding defects and that he personally thought they could be avoided. But realistically, CW has little incentive to reevaluate their production parameters given that they have limited competition. Hopefully, this will change in the future? Chef Rubber let me return the molds for no additional cost. TCF Sales said that if I returned the molds, I would be charged a restocking fee.
I just want to say that I recently discovered your channel, and absolutely, positively love it! It satisfies me as a very nerdy home cook, even though I typically don't bake or make desserts in general, and that's what you do. Thank you so much! I know you don't update too often, but I've subscribed and hope for future content!
Holy mozzarella...that's the same Callebaut chocolate "bar" my brother-in-law got me for Christmas 2 years ago. I still have 4 portions left...still good (no blooming), because I've packed it up really well. He got it for me hoping that I'D make him treats. 😂
This video was both educational and hilarious!! Loved it!
Hi!! Wow i love this channel! In the cadbury video you mentioned the fondant process for fudge. I always really love fudge texture, but I find it too sweet at this point. Do you have any recommendations?
Hi I noticed you are very neat working 😊
Really fun and entertaining to watch! New chocolatier here, subscribed 🎉🎉
This is total me last year! Girl I feel you!!! Still learning even in year two.
Ariel, for being a newbie, I am in awe of how professional your work is; you have put me to shame! Thanks so much for this video, I picked up a lot of great tips. Can so relate to the ganache issue- but unfortunately that has happened to me with the shells, ugh!!!! My solution? I picked up some gold luster paint and incorporated it into a design- I called it fault lines-no pun intended! Looking forward to watching more of your videos!
I've watched and learned so much from your videos, I hope you make more!
Awww that was cool to watch. I liked your hygiene practices. Thank you for showing the full reality not just the glamour shots.
Hello, I really liked your work. May I ask you how long is the ganache filling valid for?
Great video. I’m new to chocolate making. Would you mind listing the tools you used and where to get them. I am especially interested in the cart with the cover and where you purchased the molds. In information would be appreciated.
Here in New Zealand 2024, I found a catering store that sells Callebaut Couverture 65%chocolate 2.5Kg for $109NZD. That means 5kg $218NZD = $130USD. It is so, so expensive to make high quality artisinal confectionery, ganache, glazes etc at home. However it's a lot cheaper than buying them ready made.
Did you really store them in the freezer? They would be better at the bottom of a fridge.
Amazing video, love the first person real view. You’ve inspired me to get a gastrotray and make my own sous vide incubator 😊
When you were capping the chocolate you had in the incubator in the jug. Did you temper a new batch of chocolate or did you just bring the excess from the shell which was tempered back up to the working temperature?
Thanks for the wonderful videos. May I ask where you buy your chocolate ? I know it is available on Amazon, but was wondering if there are specialty places you may recommend.
so is that cocoa butter your adding as seed? and after leaving it in the mold for almost 2 min is your shell thick?
You did awesome for a beginner!
does your chocolate go out of temper when you leave them in the incubator bin you make? thank you
So do you make your own silk and then grated it?
And how do you make it? By sous vide?
when the duct tape came out I spat out my tea in laughter! Well done! Please do not tap your moulds so hard, you will end up cracking them over time. If they are stubborn and have not released tap lightly 30 or 40 times them the other way up a bit, or try to twist the mould a little bit. also try to mould your chocolates using colder moulds, i.e don't use the heat gun on them. you may also be putting your ganache in too hot which is melting the chocolate a bit causing it to expand and making them stick...
Where did u get the heater for ur incubator 😊
Thank you for sharing What is the brand of sous vide?
Did you take insiration from chef jungstedt? Cuz those moulds looks like his
Hello thats so good asking for packaging boxes and molds Please send me the link
hi there do u have any guideline for the ratio filling? say my mould is 10g, and am putting 2 layers which is fruit gel & ganache.. how many grams should I put them in?
This is great in helping me understand what's going on. I really like your approach. Can you make Milky Way Midnight Bars? I am struggling with Nougat and Caramel prep. The nougat comes out soft and the caramel comes out hard. I've been playing with temperatures, but haven't got it yet. And I'm at 4500 feet above sea level so taking BP into account may be causing an issue too...? Thank you again for your in depth videos. :)
Beautiful ❤️ I'm making different chocolate, I need to buy mould like yours. . Stressful to make perfect chocolate 🍫🫕🫕🫕
Hey, great video! You can use your fridge to help with the cristallisation of the cocoa butter of your ganache when putting it in the mold, it helps when you don't go fast and your hands temperature tend to warm too much your chocolate, or if your seeding has been destabilized.
Hey Damien, thanks for watching and commenting! I’m not entirely sure I understand your suggestion. The issue that I show in the video resulted from inadequately mixing the seed cocoa butter throughout the ganache (the immersion blender I was using did not have a strong enough motor to mix the mixture). The solution is to mix the seed-ganache mixture more thoroughly to evenly disperse the seed crystals either by using a stronger blender or by hand mixing (in a wider-mouthed bowl).
It’s generally not recommended to set ganache at refrigeration temperatures (below 57 F / 14 C) because unstable polymorphs will form, which will actually cause a similar issue to the one I show: the unstable crystals transform to higher forms during storage, resulting in large crystals and a grainy texture. The end product will also development fat bloom at a faster rate during storage.
When you say “fridge”, are you referring to an everyday refrigerator in the kitchen or a refrigerator set to 56-64 F (14-18 C)?
@@withtrialanderror If I understand correctly, we usually do that in order to better facilitate the propagation of the target beta cristals in your ganache or chocolate, by "tempering" a bit the chocolate, and limiting the exothermic aspect of the cristalisation. The goal is not to set your ganache below 25°C in the fridge, but to put it (for example, depending on the thickness of your ganache) 10 mins at 4°C, which will help the ganache temperature drop from 35°C. I'm not sure if I'm being clear in what i'm saying, I'm sorry :)
You are back ❤
Muito bem, tens tudo o que é preciso para fazer bombons ❤
Great videos! Waiting so much for the next video you make! :)))
Thanks to Flavor Lab for recommending you, it's so sad youtube didn't recommend your videos to me although i love such videos a LOT! I think you should consider making some shorts out of your old videos and maybe this way youtube will recommend your videos to more people like me who's going to enjoy your videos and help you get more audience
What seed are you using when tempering?
I'm curious too! What seed are you using?
Delightful and delicious.
Habanera from Carmen now implanted in my brain.
If you chopped your chocolate first, it would melt a lot faster, although watching you doing it in big chunks, I didn’t know it could be done that way
that was impressive
Thanks!
@2:28 girl, same
Where are you girl 👧🏽
Zasto nedate prevod pa neznaju svi Engleski Jezik,moj Maternji je Srpski.Stranica je super ali se nista ne Razume.Veliki Pozdrav iz Srbije.