Trying Every Type Of Chocolate | The Big Guide | Epicurious
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- Опубликовано: 25 июл 2024
- There are over 15 types of chocolate and pro chef Adrienne Cheatham is back to break down when and how to use each one. From cacao beans and nibs to Mexican table chocolate and the best choice for cookies, learn how to get the most out of the complex world of chocolate in the kitchen.
Director: Cory Cavin
Director of Photography: Corey Eisenstein
Editor: Mack Johnson
Host and Expert: Adrienne Cheatham
Director of Culinary Production: Kelly Janke
Coordinating Producer: Tommy Werner
Culinary Producer: Lisa Masuda
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lucas Young
Audio: Rebecca O’Neill
Production Assistant: Sophie Pulver
Hair and Makeup: Lorraine Altamura
Associate Culinary Producer: Katrina Zito
Research Director: Ryan Harrington
Culinary Researcher and Recipe Editor: Vivian Jao, Liz Tarpy
Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 There Are Over 15 Types Of Chocolate
0:13 Cacao Beans
1:25 Cacao Nibs
2:00 A Brief Note On Making Chocolate
2:23 Unsweetened Chocolate
3:30 Milk Chocolate
4:26 Semisweet Chocolate
5:26 German’s Chocolate
6:39 Dark Chocolate
8:30 A Brief Note On Fat Bloom
9:01 Mexican Table Chocolate
10:41 Modeling Chocolate
12:04 Couverture Chocolate
13:33 A Brief Note On Tempering
14:03 White Chocolate
15:47 Ruby Chocolate
17:05 Natural Cocoa Powder
18:37 Dutch-Process Cocoa Powder
20:08 Black Cocoa Powder
21:14 Sweet Cocoa Powder
21:58 Go forth, Cocoa Connoisseurs
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One thing I'm surprised they didn't mention- since chocolate is naturally acidic, it (and natural cocoa powder) reacts with baking soda, leavening whatever it's in. Dutched is much more neutral, and black is actively alkaline, and so won't react with baking soda. Important when baking since a recipe with soda (instead of, or in addition to baking powder) is likely relying on chocolate acidity for lift.
Well done noticing :)
I love baking with black cocoa powder the cakes almost never dome
They just use a baking powder
Bro selling DMT in RUclips replies💀
@@znaflhr silk r 2.0 lmao
Her ability to express flavor so eloquently in words is impressive.
She is my favorite presenter aside from Rose. 😊
I was expecting her to use her words better when I read this comment before the video honestly
@@zidvicious6047 Rose intimidates me.
Actually no, but it's OK for this format
Always wish more people talked about how lovely cacao shell tea is, I got some at a historical museum once and I was hooked, it's a lot less oily than actual cacao brewed into tea and it helps to reduce waste too! Wildly underrated little treat that people have been having for centuries
Actually you don't want to use the husks. Most of the heavy metals found in cacao are concentrated in the husk, and concentrated down into a tea you will be getting a very heavy does of heavy metals. I recommend making tea with the nibs instead, it's a lot healthier
Be super careful buying white chocolate these days, I found some very sneaky 'white choc chips' the other day that had zero cocoa butter content. It was vegetables fats and sugar. That tastes different!
Honestly yeah, that I why I only get white chocolate when its high quality stuff, and brands I trust cause utherwise the fake stuff tastes absolutely awful.
Pff, this is just misleading the consumer. Hearing this I almost think it is the US as the US seriously lacks legislation to protect consumers. In the EU these practises are forbidden and if a company does it they can get serious fines. They can make such a product but to call it 'chocolate' it has to have a certain amount of cacao butter or mass in it.
Where I live those products legally cannot be named chocolate. They usually are named couverture
@@NickyHendriksIn America, there is profit to be made by deceiving the consumer. We don’t have the same quality control legislations because disease and obesity is an industry
@@sdoaiza That’s probably because they require a bar of chocolate to have a higher cacao percentage to actually be called chocolate in your area. Here in the US, products that have a low cacao percentage can be called chocolate, as long as the words “milk” or “white” are used before it, which is why milk chocolate in the US generally has a lower cacao percentage than that in Europe.
Roasted white chocolate is completely new to me.
I love Adrienne's host style and ability to xplain the profiles/textures. Informative without being stuffy or snobbish, and (to me) engaging!
Thank you, Adrienne, for tasting each and every one of the chocolates in this video. Such dedication to your job!😉
I like the ruby chocolate and it still surprises me that it was invented not very long ago. It's the fruit-chocolate.
Really good presentation. Other channels could learn from this- crisp, clear, to the point, not too tricksy, good diction, well paced, informative but light in tone, good props, clean background. Excellent
There's also "fake chocolate" which is cocoa powder and hydrogenated vegetable oil.
Sounds gross.
@@amia- It’s used in Butterfinger candy bars.
It’s why they have to call it a chocolatey coating. It’s not legally chocolate.
@@amia- its everywhere lol
it tastes like straight butter
4:02 There is also Dark Milk Chocolate:
which is essentially milk chocolate with a very high percentage of cacao compared to the sugar and milk powder. This can be a 60-65% milk chocolate bar. The creamy milky flavour is still there, but competes more with the cocoa.
I just love the way she explains things I love every video she does . I'm more knowledgeable about so many types of each food items. Your friend Trish in Sandiego Ca USA
I was SUPER skeptical about mexican chocolate when i first heard of it but god I was so wrong. And taza chocolate (the disc she has in this video) is so freaking good, they're truly my favorite - I eat those discs on my own ...easily 😂😂 no sharing here
The Mexican Table Chocolate in this video is from Taza Chocolate. If anyone hasn’t tried it, I highly recommend! It’s my favorite right now
Cacao steeped in tea? That wouldy be pretty... chocolatea. **sunglasses**
What about Dulcey / Blonde chocolate ? You might argue it's just caramelized white chocolate, but it has a completely different flavor profile.
I agree! I hate white chocolate but Dulcey or Caramelia by Valrhona are great.
Basically she covered that with roasted white chocolate.
1:49 I once added cacao nibs to a spice mix for steaks, which worked pretty well, IMO.
I can't remember which show, bit I watched a cooking show once where the chef used, I think, 90% chocolate to make a sauce for a steak.
@@BabyMakR Probably a variant on the mole sauce brought up when she covered the Mexican Table Chocolate.
Unsweetened chocolate is good in curry too it gives a rich taste
Pastry chef here. The video was very well done. I really liked it. You forgot about gold chocolate (one of my favourites). Also the Ruby Chocolate comes from a specific kind of cacao bean that is natrually red pinkish and no colours are added.
You can tell how much she doesn't like white chocolate from how she talks about it and when she took that bite 😂 I think they both have their uses and there are good and bad versions of both of them. I just think there's too much hate on it because of the name. I wonder if people would have such a reaction to it if it was just called sweetened cocoa butter.
On a different topic I'm very curious to try a red velvet cake w/o the food coloring but just a reddish brown from the dutch processed cocoa like she said it was originally done.
I mean, Red velvet is just chocolate cake with a bit of extra ingredients. Expect “chocolate” in mega air quotes.
Loved that you had Valrhona in here which is probably one of the best industrial size brands available for pastry-chocolate. The 85% dark chocolate pellets you had fall under the couverture as well. Couverture isn't made for tempering per say but in Europe (or at least Netherlands) we talk about couverture when it's chocolate made for melting and baking so it can come in pellets, bricks, 3500gr bars, chips and so forth. Valrhona does make some regular dark chocolate bars but they're quite uncommon, all their other chocolate is made for baking and other work in the kitchen. The blooming that the 85% chocolate had also comes because it is not tempered and the chocolate pellets damage each other in the bags.
I missed one type of chocolate though, it's called blonde. It literally is white chocolate but the sugar is caramelized before adding it to the cacao butter. Valrhona has the Caramelia and Dulcey, they are amazing to process in mousses and stuff.
If you ever wanna have an amazing experience with chocolate, get the Valrhona Itakuja, it's one of my favourites to this day and unfortunately only comes in pellet-form and aren't easy to find. It's a twice-fermented cacao dark chocolate of around 56% cacao mass but with the second fermentation passion fruit is added to ferment with the beans which gives it this nice little tropical flavour. It's amazing.
that sounds like a great baking chocolate. If you like the double ferment, I think you would also quite enjoy the double ferment fro Fu Wan, a Taiwanese bean-to-bar chocolate company. And the Manoa Millani, another bean-to-bar company. Both are award winners, I've met the owners of both of the companies and they were really nice!
@@madisonashton9229 my first time to hear about double fermented chocolate. what are the flavors of Fu Wan and Manoa Millani's? do they also use passion fruit?
@@madisonashton9229 I should check them out! Do they get a bit of funk because of the second fermentation? The Itakuja has no funk but a lot of sourness because of the passion fruit.
This was great. I'm a little surprised by the comments on Ruby. It's been a while but I remember reading that it was a specific bean? Personally I love it for the fruity notes.
Well done; this IS a large, complex cooking ingredient to fully comprehend and then to master in its varied uses. My favorite - and one of the world's best - is Valrhona (12:04). Few chocolatiers can match its superb qualities.
Fellow Chocoholics, this is a MUST watch for us...
🍫 🍫 🍫
Awesome video
Edit: that coconut/pecan frosting sounds heavenly
This is a choco-holics video. So I loved this. 🍫💝
I need this in my life. Thank you.
I actually love ruby chocolate because I love the delicate fruity notes in the flavour but it's not my favourite. It's interesting to me that you guys didn't include Gianduja. That tastes phenomenal to me. Like straight solidified Nutella 🤤
Nutella is just a bastardised and commercialised version of gianduia
@3:37 So nice to see she has Tony Chocolonely bars. Its a Dutch brand created to enhance equality and proper wages and fair income for everyone along the food chain. They make sure the farmers get paid what they deserve etc.
french person here, and i wanna say
"Couverture" in french means "blanket" ! so it makes sense that it's called that if it's used for tempering, since you coat stuff in that chocolate
i love that this channel not only teach you to cook but also give you free history and geography lessons
I first had Mexican Table Chocolate in a Spanish class and HOLY HECC- I know it's supposed to be for cooking, but I love eating it straight up. It can make your stomach hurt if you have too much though.
This was very informative. Thank you!
Couldn't agree more with cacao nibs on granola! I love it too!
This video but with flours, sugars, fats and oils would be great too❤️
Yes please!!!
A video where it's just some poor sod tasting different types of raw flour would honestly be interesting but I think they'd be quite unwell
Nice to see Soma on a US channel! My favourite chocolatier for years. They are wonderfully unique without sacrificing chocolate quality. I get my sister a roasted white chocolate bar every year for xmas, but their pralines are the best imo. Properly crunchy and nutty- mmm, soma.
More of these please!! Citrus was SO INTERESTING
Thank you so much for this. Very helpful! Interesting to know about the german’s chocolate. I had no idea this existed being from another country
Great Video!!! It's very informative. Gather and conclude All type of Chocolate invery easy understandind term. Loveeeeee
It’s been a while since I had ruby chocolate but I remember liking the tame citrusy notes
Very informative!
What a wonderful job to have 😍
I love to eat Reese's, it's my favorite chocolate snack because of the peanut butter 😋
LOVE ruby chocolate. So yummy.
Very interesting video! I love Chocolate, any dessert or pastry that has it in it. It a fan of white chocolate though! 😕 Since I have gotten older I prefer dark over milk. Sometimes milk is too sweet for me. I have learned so much, thank you! Wow! 💗😋🍫
I love her!
I thought I was insane for tasting acidic fruity notes on very dark chocolate
Glad to see that Choco is just like that
55-75% semisweet is where it's at, especially with hazelnuts or salt.
Excellent.
I adore ruby chocolate and I'm gonna give you a better description (hers was fine it just didn't describe it in the best way, and didn't make it sound appealing) :
when you first bite into it, the best way to describe the taste is Lindt milk chocolate. and as you continue to chew, it begins to taste like a sweet and tart berry. its very creamy, and tastes super fancy and it is absolutely amazing.
@@adde-j6q I could care less that its pink, its just so good. the pink is cute, but its not even close to my favorite color.
keeping its manufacture process a secret is a crime against humanity
@@MegaBlair007 REAL , I also wish it was more popular in stores. I've been wanting it for so long and it's so hard to find
It’s my favourite and its so hard to get… :(
Well done video, with nice explanations. It really makes me want to go find a high quality caramel to get the phantom taste of bitter chocolate out of my mouth.
Adrienne is the best! I
I love dark chocolate. I prefer it with seasalt and caramel- perfect balance of bitter, salty, and sweet
Imo the unsweetened types taste the best. Chocolate does not need sugar, milk or other additives. The darker, the better. I'd eat cacao nibs as they are and I've always been that way even as a kid.
Here's an idea:
Considering there are chefs from various regions in the world, I was thinking that maybe they could make a common dish side-by-side, since I think it's nice to know that even when we all come from different countries, there's probably a dish or two that shares some common ingredients.
Also, it has to be as authentic as possible; no "spin-off", no "chef's take", not "a fancy take" (like, a fine dining or using luxury ingredients, because a lot of us can't afford one. Heck, if it's a street food, bring it on full-form), can be done vegan-friendly... basically a passport kitchen, but side by side
watching this made me feel like a chef
you can also use walnuts or almonds in that icing for German chocolate cake if you don't have any pecans
Watching this with a chocolate allergy but looks entertaining
Oh no! I wonder if there artificial chocolate flavours that you can eat/drink? Do you know what exactly it is that you're allergic to?
@@DissonantSynth It's the cacao, unfortunately! I can still have white chocolate, but it was the only kind I ate for years and I absolutely hate the stuff now. It was just a sensitivity when I was younger, but around 2015, it started getting more serious, to the point where I start vomiting, my lips blister and my throat closes up, so I have epi pens for it. It's a weird thing to be allergic to, and it's annoying more than anything, since I love chocolate
@@cazzabojangles that's terrible. I'm sorry. The bright side is, there are millions of desserts and snacks that don't use chocolate. You probably like coffee and nuts?
Can you eat Carob?
@@annconover1277 Unfortunately not :/
Hi. Great video. Could you make a video how you are rosting the with chocolate as you did @ 15:27
I would love to make these 😋 😍
about the unsweetened chocolate... there's a company in my city that grows cocoa and sells the most bitter chocolate... the chocolate my mum buys from that company is not in a chocolate bar form so unlike what chef Adrienne said about unsweetened chocolate as typically used for baking, here it's typically eat as a snack by some people or put it in some hot drink (in a hot weather, yes.) and more.. i tried eating it and also putting it in a hot milk.. i prefer dark chocolate most of the time, but the cocoa is still too bitter for me but I can still eat it once in a while...
💖💖💖 Adrienne
Love chocolate 🍫 😋
Cacao nibs in smoothies is the bomb
very random but I would love to see one of these about types of tomatoes!!
I love this woman
This lady is living my dream…
Okay i want this in peppercorns version 👀
So oreo comes from chocolate powder processed several times using Dutch method? I learn something new today!
I absolutely LOVE Adrienne!! These segments are definitely her thing. She explains with such passion and knowledge in each subject 👏🏾
Im currently watching Adrienne’s season of top chef!! I was wondering when she would show back up on Epicurious ❤ love her!
I love chocolate.
Hydrox reigns supreme!
I love this woman so much, she makes everything so appealing
Yo guys, for the love of god somebody do something about this guy trying to sell stuff in the comments please
I’m proud to say I knew most of this information, imma culinary nerd lol
I eat baking chocolate sometimes on its own with coffee 😅
Please do one of these on teas
6:08 German Chocolate Cake is also a drink.
I grew up in Milton Massachusetts which is next door to Dorchester (Lower Mills) where the Baker Chocolate Factory was located. It was always a big deal growing up. In 2014 it was turned into Condos.
That's depressing
Editing is so much better
Nibs are very tasty as an açaí topping
In the Philippines, we have tablea.
VALRHONA! 😍
I was waiting to hear about her dad’s toaster strudel invention 😝
You should have included the low end options and explained the differences. "Chocolate melts,", "dipping chocolate," and (eww) "Palmers chocolate flavored candy"
If the recipe you're making has sugar and butter or cream then don't use milk chocolate, stick to dark chocolate and add cream and/or sugar to get a lighter flavour but still with full chocolate flavour.
I'm more addicted to chocolate than I could be to any drug ever
Ngl, I'd want to dig in all of that chocolate as a chocoholic.
I lovvvvvvvvvvvvvve chocolate🍫
I think you guys put actual effort into your videos instead of copy and pasting what works you guys try new things, and as a person who is a youtube snob I actually enjoy a lot of your videos… It shows me that even huge channels can feel personable and have videos that actually have vision and people who care about what they are making
Some of the health benefits of cocoa are adversely affected by processing, such as the "Dutch" chocolate use of chemicals.
how is this lady in almost every video. i first saw her in the citrus one and now i find her on almost every guide-
Soma is 100% the best chocolate place in Toronto
5:14 I prefer Dark Chocolate for my Chocolate Chip Cookies, because Dark Chocolate is my favorite Chocolate 6:39 and I believe it’s perfect for both Chocolate Chip Cookies and Chocolate Ice Cream
Fat bloom...the new term for coming out of our wintery hibernation into the warming spring season.
What about cacao powder and Dutch chocolate?
She keeps describing chocolate as umami... what in chocolate activates glutamic/nucleic acid taste receptors?
When you eat chocolate in less processed forms like the nibs or the powder without alkali and other more raw usages there is a very distinct sort of mushroom flavor especially in roasted nibs.
Every time I hear that drumroll, I keep expecting to hear an explanation of a kitchen gadget.
You Forgot About Belgian Chocolate Which Is My Favorite:(
Oh And I Love Red Velvet Cake HAHA:D
They also called Callebaut a Swiss company when they're belgian so
If I hear someone say umami one more time…😅
Umami one more time. 😋
I always forget how similar chocolate is to wine. At first I was a little taken a back at how she didnt seem to like white chocolate. But then I remembered. I like sweet white wine, im the weird one taste wise lol