2:54 all I can imagine is her saying to her kids, “Hey kids, can I borrow some legos? I need to explain the intricate details and processes of tempering chocolate and the crystalline structure of cocoa butter for the viewers of my RUclips channel.”
I made truffles today and I was feeling really good about it because I had checked my ingredients and got the right type of chocolate so I wouldn’t have to temper the chocolate for the outside shell, I crushed some nuts to roll a few of them in and made the filling and it was going really well. And then my mom finds some previously melted chocolate in the fridge so I add it to the rest of my melting chocolate, well apparently some moisture got into the fridge chocolate and the whole thing seized. Long story short I’m about to cry and have no truffles to comfort me. I hope my tragic fail will be a lesson to all: DO NOT USE OLD FRIDGE CHOCOLATE THAT IS NOT IN AN AIRTIGHT CONTAINER! thank you and have a lovely day
Oh no, I'm so sorry to hear about the addition of the refrigerated chocolate. Perhaps, "if" this happens again (I'm sure it won't...we learn from our past mistakes), but do anyone else recall what Ann told us. Go ahead and add some room temperature cream and make the melted chocolate into a truffle filling "OR" use as a filling or icing for a cake (afterall, ganache is delicious too). :-D
I had a similar experience with truffles. Long story short my chocolate seized and got a sauce after fixing it. The sauce was nice but wasn’t working with the truffles.
microwaves chocolate for ten seconds *Eats a little while stirring* Another ten seconds *Eats a little more* Another ten seconds *Eats a little more* Final result: nothin
What I really love about this is that Ann takes all levels of questions from beginners who don't know the difference between chocolate syrup and experienced cooks who ask about double boilers and preferred candy thermometers.
I have no idea why I'm so addicted to these videos - I can't cook, nor do I really have a desire to, but I cannot stop watching. These are so entertaining! Props to you, Ann.
Oh, I always thought tempering was rubbish and unneeded, but I just figured out why my chocolate always behaved like I wanted without knowingly tempering it. I am inpatient, I double boil larger chunks of chocolate and before all is melted pull it off the heat and just mix till the last pieces of chocolate melt into the already melted chocolate. This probably ends up behaving like the "seeding" method of tempering chocolate.
Misfit Hog I think it’s actually the first method, keeping the chocolate in temper. If you took it off heat before it was all melted, and then stirred just until it all melted, it likely didn’t get so hot that it ever came out of temper. I think I accidentally do the same thing!
I love when you use a cooking material and break it down to its craft! You really are the Gordon of deserts. Without the arrogance, the strong language and the lack of details in how to use cooking materials in its many ways. I guess that make you nothing like him! Great Job!
I don't know why, but compared to other cooking youtubers you are a lot more humble and I don't know. I feel like a lot closer compared to when I watch other cooking videos.
Holy, Ann! You are literally a GENIUS! Your editing skills are on fleek. ;D You've changed my whole perspective on chocolate, every Friday's x10 better thanks to you! ILYSM ♥♥
What’s really cool about this is, I wondered to myself how you made the bowl/nest thing at the start, and by the end of it with all your awesome techniques, I knew how without you even showing!
What I love about your more 'tutorial' like videos is the way you do it efficiently and with the assumption that the people watching it are working with zero background knowledge. It was so easy to understand and follow! I've have followed your 'you do not need to know how to temper chocolate as long as you know not to take it out of temper in the first place' theory and for the first time in my life my chocolate came out the way I wanted it to. But now I'm itching to try the other methods too!
Interesting fact: In Germany we have verry strict standards regarding food. For lots of food it is regulated what can and can't be in it to be given a specific name. For chocolate e.g. it can only contain cocoa butter (and the milk fat from the milk part of milk chocolate). If you change cocoa butter to any other fat or oil, you are not allowed to name it chocolate. Whenever i heard the talk about compound chocolate i always thought this could be what is called "Kuvertüre" (couverture chocolate), but even that must contain cocoa butter instead of any other fat :) compound chocolate is actually called (translated) chocolately fat glasing - the cheapest thing you can get. Fun fact: Some american chocolates (like hersheys) are not allowed to be marketed as "chocolate" here - they need to label it as chocolade containing sweet or so. Second fun fact: We have also strict rules about milk (soy milk can not be called milk), cheese and beer :) And looots of other products ;)
Really useful video :) Love that she showed the more traditional ways of tempering, which I personally think give a better result, but are a bit more arduous!
I love your voice :) I watch your videos mainly because I like the way you describe the processes, and also when you say something then laugh after it makes me happy too for some reason LOL.
you are honestly the best youtuber ever. I love how your videos are so detailed and helpful. you really do go the extra mile to help us. as a beginner in baking your videos have helped me out a lot and I can't thank you enough!!!!!!❤❤❤❤
AJ McCane emojis should be somewhere one your phone keyboard. If you're on a desktop top than just do < 3. But without a space. I just spaced it cus if I didn't it would turn into a heart.
I know this is one of your older videos but I love how in detail you get! You reminded me of Alton Brown from good eats! I love your cooking channel a lot. Especially your debunking videos. My daughter watches those 5 minute craft things all the time and I have been able to show her your videos so she knows what to believe. Thank you for your great content!
As a chemical engineer in training, I totally understood the parts about tempering chocolate and the way the fat molecules organise themselves, and how you can even use a block of tempered chocolate as a 'seed crystal'. I think you did a fine job of explaining that in layman's terms! Comprehensive and informative video!
Hi Pixel the reply button is set up in your google plus settings. If you go to g+ home/settings you'll see up the top 'who can comment on your public posts'. You can either change that to 'anyone' or change it to 'your circles' and add howtocookthat to a circle on g+ plus.google.com/b/117974384839655337367/+HowtocookthatNet/posts
Thank you! That 13 minutes flew by so quick. Most informative lesson on working with chocolate...and love the way you're straight into it. God Bless you!
*Just to warn some aspiring chocolate connoisseurs* The definition of “high heat” varies greatly between microwaves. I attempted this method and after just one round of heating all of my chocolate shavings were completely melted and definitely not in temper. And I had unfortunately already mixed my chocolate with some other ingredients which I wouldn’t be able to but over the heat so I couldn’t force it into temper(I mean maybe I could have but they weren’t that important so it wasn’t worth it). I’m not saying there’s anything wrong with this method. I know it was just too much heat because some parts seemed more tempered than others. I would suggest starting on medium or even low heat just to be sure or just heating in shorter intervals. So chocolate consumer beware. Microwaves are little batches.
@@jennw6809 I don't remember what I'd done exactly but I think I meant that I didn't realise that it wasn't in temper before I started using it. I think I was making filled chocolates so I had probably added the filling before realising...
Why do I imagine "Chocola" is like a magical chocolate land from dreams where everything is delicious and "Cacao Fantasy" is off-brand, dry and crumbly like those terrible Easter eggs
Hey Ann, I just wanted to say, thank you for sharing this wonderful information with us. Up until this point, I had no idea that there even was a difference between the chocolates and that for some of them, you have to temper them. So again, thank you so very, very much for sharing this information with us. This video was very helpful.
Thank you so much for this! My grandma used to make chocolates for Christmas that she'd give each of us, and your wonderful videos are connecting me back to that tradition.
Indeed, ALL of baking and confectionery Is chemistry. And the beauty of that fact, is that anyone who can read, AND follow instructions can produce results that arenjustbas tasy and just as beautiful as world-renowned bakers. Cooking? That's a whole 'nuther ballgame
I watched the video all the way through, but as soon as you asked how many times you said "chocolate" in this video, I HAD to go back and count. Based on what I counted, you said chocolate *92 times* in this video. :)
I watched this when I was like 10 and it was so engaging and informative that I still actively use this info and teach people from it now at 19😭 one of the best videos on RUclips by far great job Anne🙌
I am fascinated. Absolutely fascinated! Like... you're amazing! I have, literally, watched a plethora of your videos for, like, an hour. It makes me wish I was a chemistry teacher, because I would use these videos and methods to blow kids' mind. I love the use of science and REALLY GOOD EXPLANATIONS! to make everything make sense! Thank you so much for your passion and your excellent video skills. Bookmarked, saved, subscribed. Can't wait to do fun stuff. ;D
I started watching the channel two months ago and have been making my way backwards, I am beyond thrilled that I've finally made it to the Chocolate Secrets video! It gets mentioned so many times in so many videos, its almost a celebrity in its own right.
Hey! I'm a big fan! You most likely won't see this, but, I'm making the chocolate book, and chocolate paper for my moms wedding! As like an edible guest book! She's so happy! Thank you so much for showing me how!
ya this is a amateur way of tempering, can temper choc chips in a glass bowl above a pot of slowly boiling water. using a candy thermometer can maintain a heat and when even and ready to temper from liquid simply add the same choc chips that are in its solid state which will allow the rest to become the same consistency. Repeat adding more chocolate chips slowly until consistency is even and maintained 70c not below not above do not dump in chips as this will cool it down too fast and you won't get a nice glossy temper.
I've watched maybe 1/4 of all your videos since discovering the channel a few weeks back, and I love them. I'm providing dessert for an engagement party soon and have decided to try my hand at fancy chocolate decorations on a basic cake. I never would have thought of such a thing but these things look so delicious! And you're a natural teacher. Thank you!
I am so, so late to this video but I wanted to thank Ann. Her tip of using chocolate for gingerbread houses instead of icing recently, paired with this video, gave me the perfect cement for houses I was making. Following advice from my mum they would have fallen to pieces, so thank you Ann for giving me the knowledge I needed! 😊
cookycristian it is the next generation also most are probably kids teenagers what do you except also sometimes when a comment is funny peopel will just like it so it dosnt mean it true
To clarify; you CAN keep chocolate in temper in a bain Marie. Just be very careful and use a candy thermometer whilst stirring constantly. Don't let the temperature climb above the glassing point and you'll be fine. It doesn't matter what the source of the heat is; just how accurate you are. I've even recast tempered chocolate using a gas oven before.
I want to do two of your truffle recipes this week and was going to skip this because "it's probably just another word for melting". I'm so glad I watched it. Thank you for explaining this. Now fingers crossed I'll succeed.
Hi Ann!! This was so informative!! Thank you so much!! I have a suggestion/request. Since you have so many awesome videos now, it's getting a bit difficult to find gems like these in the long playlists. Would it be possible for you to create a playlist with your videos of just the foundations? E.g tempering chocolate, making fondant, making modelling chocolate etc. That would be so great! Thank you! -Maria.
Oh and also the dulce de leche video .... I guess I mean all the videos that you usually refer to in your other videos. Hope you get what I meant. 😊 Thanks again Ann. You are awesome! 😊
So I watched this video yesterday and found the whole thing fascinating (even though I don't do a lot of baking), but today I was heating up some leftover pasta with cream sauce. I was thinking about how every time I reheat a cream sauce in the microwave, the sauce breaks and the leftovers are really terrible, but this video made me wonder if it was a similar process to how chocolate gets out of temper. I don't know if the fats break down the same way, but I tried your first technique here of microwave for 30 seconds, stir, microwave for 15 seconds, stir, etc., and it warmed really gently so the sauce didn't break down! I'm currently enjoying delicious leftover pasta because of this excellent video. Bless.
No it's not. You have to temper chocolate. If you don't, well you saw what happens. Holy water is not a chemical reaction. It is nonsense added onto something pure and perfect. Yes I'm a Christian, but no longer catholic.
@@princessbeaniewiggle yes kinda, but temper is short for temperature controlling to shoke your chocolate into good behavior. That's what I tell my children anyways.
What method do YOU use to temper chocolate consistently? I notice that you use chocolate in lots of your videos, and I would like to know the method that you use most constantly; I'm a budding chocolatier. I hope you answer soon! Keep uploading those creative videos; it's what sets you apart :)
I started making brownies and got halfway done before I realized I had no Coco. So I used the next best thing...hot chocolate mix. It worked, but they were a bit dry...😅
Thank you so, so, SO MUCH for this video! The explanations and the indicators of when the tabling chocolate is ready are SO helpful! I've been looking for ages for something useful in a home kitchen, and this is it! Thank you!
Very nice explanation, and I love the way you use toys to do the education, wonderful video. Here is my question - when tempering chocolate using method of seeding, do I have to put a big chunk of chocolate into the melted chocolate???? Can I put in grated chocolate or small pieces (like the form of cocoa butter in the other method)? I guess I don't know what to do with the unmelted left trunk of the chocolate..... Thank you .
Elsie Hao problem wirh chunks would be that you would have to take them out at a certain temperature. thats easier if you use a whole block. but someone once told me to temper my chocolate by melting 2/3 of the needed chocolate in the microwave (slowly!) and then add the leftover 1/3 cutted into small chunks. maybe that'll help
Oh boy, I ended up going down a wormhole all about melting chocolate and, to be honest, I had already found the answers I was looking for by the time I came across this video... but within the first few seconds I thought maybe I'll stick around, and I did, and I ended up learning a hell of a lot more than I set out to do. This video is awesome. You're awesome. Thank you :D
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
2:54 all I can imagine is her saying to her kids, “Hey kids, can I borrow some legos? I need to explain the intricate details and processes of tempering chocolate and the crystalline structure of cocoa butter for the viewers of my RUclips channel.”
no she probably just took a few without asking
🤣 that would be a fun conversation
666th like on this comment.
- “any questions?”
Laural ローラル zhuangbility
Seriously this 13 minutes went fast.. I am a bragging chocolatier now who gives advices on chocolate at parties.. Thanks for the Diploma
lol
Ikr
Lollllllllll
1k like hehe
😂
Me: Can I-
Ann: Check the ingredients
I'm sorry, were you going to say something? Lol😂
666th like lol
@@Melonhii lol
999th like
I'm curious what you're about to say.
I made truffles today and I was feeling really good about it because I had checked my ingredients and got the right type of chocolate so I wouldn’t have to temper the chocolate for the outside shell, I crushed some nuts to roll a few of them in and made the filling and it was going really well. And then my mom finds some previously melted chocolate in the fridge so I add it to the rest of my melting chocolate, well apparently some moisture got into the fridge chocolate and the whole thing seized. Long story short I’m about to cry and have no truffles to comfort me. I hope my tragic fail will be a lesson to all: DO NOT USE OLD FRIDGE CHOCOLATE THAT IS NOT IN AN AIRTIGHT CONTAINER! thank you and have a lovely day
Oh no, I'm so sorry to hear about the addition of the refrigerated chocolate. Perhaps, "if" this happens again (I'm sure it won't...we learn from our past mistakes), but do anyone else recall what Ann told us. Go ahead and add some room temperature cream and make the melted chocolate into a truffle filling "OR" use as a filling or icing for a cake (afterall, ganache is delicious too). :-D
Wht is the
Im sorry to hear that but thanks for sharing as it will help other people learn
OH, that sucks, girl! I'm so sorry!
I had a similar experience with truffles. Long story short my chocolate seized and got a sauce after fixing it. The sauce was nice but wasn’t working with the truffles.
you're one of the few chefs who actually take the time to discuss the science behind cooking
+derek du i have a food science degree so it's something that i've always enjoyed :)
@@HowToCookThat you do?! wha-
I feel like I’ve earned a bachelors degree in chocolate after watching this
Me too
It’s a really good starter
@@lctree9252 it's full of misleading baloney.
I have 50 yrs exp in the choc trade.
This is a fountain of misinformation.
@@gerardjones7881 make your own video then
@@gerardjones7881 do you know any resources available that you would recommend then?
microwaves chocolate for ten seconds
*Eats a little while stirring*
Another ten seconds
*Eats a little more*
Another ten seconds
*Eats a little more*
Final result: nothin
wait, your survived to be microwaved for a second cycle!?
@@yanuchiuchihaanimegamesand3907 *coincidentally i have survived it*
@@yanuchiuchihaanimegamesand3907 yours made it to the bowl?!
So true
Final result: a single truffle and chocolate on my face
What I really love about this is that Ann takes all levels of questions from beginners who don't know the difference between chocolate syrup and experienced cooks who ask about double boilers and preferred candy thermometers.
I have no idea why I'm so addicted to these videos - I can't cook, nor do I really have a desire to, but I cannot stop watching. These are so entertaining! Props to you, Ann.
haha, im glad you're enjoying it anyway :)
I agree
I'm in the same situation Olivia :/
Oh, I always thought tempering was rubbish and unneeded, but I just figured out why my chocolate always behaved like I wanted without knowingly tempering it.
I am inpatient, I double boil larger chunks of chocolate and before all is melted pull it off the heat and just mix till the last pieces of chocolate melt into the already melted chocolate. This probably ends up behaving like the "seeding" method of tempering chocolate.
yes i do this as well, i think the problem is when people wanted it super runny so they heat it up a ton.
Same
Misfit Hog I think it’s actually the first method, keeping the chocolate in temper. If you took it off heat before it was all melted, and then stirred just until it all melted, it likely didn’t get so hot that it ever came out of temper. I think I accidentally do the same thing!
Correct!
That is exactly what I do. Next time when someone says, laziness never helped anyone, we will have this to throw at them.
3:29 I feel like this part is said for someone in particular
Hmmmmmmmmmmmmmm.... I get it... The 'mom' inside of her probably spoke at that time...😂
@@aditsingh893 yea.....oh good ness Ann's soo coooooooool!!!rite???
😂😂
Claire from Bon Appetite needs to see this video for her tempering issues
pretty sure she just relies on sous vide now XD
yeah she really does
Lol she does
Tahimi Hahaha I’m ten and I can temper chocolate
Lol claire from BA should see this
*makes go fund me for Claire saffitz to get freeze dried cocoa butter*
LEGIT, hahaha
And David Seymore
I would die for Claire from the Bon Appetit Test Kitchen
I know!!!!!
I never worked with chocolate and I rarely even cook but damn... watching this video made me feel stronger than Gordon Ramsey
This video really made me realise how literal the term "Food Science" is
I love when you use a cooking material and break it down to its craft!
You really are the Gordon of deserts.
Without the arrogance, the strong language and the lack of details in how to use cooking materials in its many ways.
I guess that make you nothing like him! Great Job!
I don't know why, but compared to other cooking youtubers you are a lot more humble and I don't know. I feel like a lot closer compared to when I watch other cooking videos.
thankyou LIBSIMS that is lovely :)
maybe its the Australian accent? C:
You're so smart. All the templates you makes, the re make of the poppin cookin! You're mind blows me away!! Sooo smart!!!
thanks so much lolly lover ... i like your channel name :)
Haha thank you!!
No one:
Ann Reardon: «CHOK-LIT»
Honestly love the way she says it.
Australian accents are some of the best out there, they just sound so friendly!
@@misteryA555 thanks
I'm just so glad she doesn't call it "choccie". Such an ugly name for such a wondrous flavor.
That LEGO demonstration was brilliant! It really showed the importance of the technic for tempering
I think you should start your own master class, you're a great teacher!!
Holy, Ann! You are literally a GENIUS! Your editing skills are on fleek. ;D You've changed my whole perspective on chocolate, every Friday's x10 better thanks to you! ILYSM ♥♥
that's so nice, thanks Mehak Rashid :)
Omg you're the best cooking channel in the whole universe 😍
What’s really cool about this is, I wondered to myself how you made the bowl/nest thing at the start, and by the end of it with all your awesome techniques, I knew how without you even showing!
What I love about your more 'tutorial' like videos is the way you do it efficiently and with the assumption that the people watching it are working with zero background knowledge. It was so easy to understand and follow! I've have followed your 'you do not need to know how to temper chocolate as long as you know not to take it out of temper in the first place' theory and for the first time in my life my chocolate came out the way I wanted it to. But now I'm itching to try the other methods too!
cool, thanks Another Person :)
ann: pointing to the ingredients with a knife.. this is why i love her
Interesting fact: In Germany we have verry strict standards regarding food. For lots of food it is regulated what can and can't be in it to be given a specific name. For chocolate e.g. it can only contain cocoa butter (and the milk fat from the milk part of milk chocolate). If you change cocoa butter to any other fat or oil, you are not allowed to name it chocolate.
Whenever i heard the talk about compound chocolate i always thought this could be what is called "Kuvertüre" (couverture chocolate), but even that must contain cocoa butter instead of any other fat :) compound chocolate is actually called (translated) chocolately fat glasing - the cheapest thing you can get.
Fun fact: Some american chocolates (like hersheys) are not allowed to be marketed as "chocolate" here - they need to label it as chocolade containing sweet or so.
Second fun fact: We have also strict rules about milk (soy milk can not be called milk), cheese and beer :) And looots of other products ;)
So interesting, thank you for sharing this!
Super, danke.Ich habe immer gerätselt, was Compound Chocolate sein soll. :-)
@@ingeborgpu3346 Das sollte das sein, was bei uns als einfache Schoko/Kakao/Fettglasur angeboten wird.
Ann: “sprinkle it with hundreds and thousands...”
Me, an American: “I’m sorry what?”
Amy DeMoney she’s an aussie. even brits and new zealander’s also say “hundreds and thousands
it's a sprinkle brand
what does this mean.
Patrick Baxter it’s not a brand. It’s what some people call sprinkles.
Mudkip470 it is a brand...
Who knew chocolate was so complicated?!
Ikr.............😐
I am so confused now.
I'm like: "I don't get this science behind bakery!"
Joshua Hernandez same, i didnt really bother then but now..... wow #comfused
Ann knew...
Really useful video :) Love that she showed the more traditional ways of tempering, which I personally think give a better result, but are a bit more arduous!
:)
agree! She is fantastic.
I think u r the only you tuber that I know that answers peoples questions
Amanda Zhao it takes a lot of time to read them so most people give up once it gets so many.
Ann, well that's why I love this channel. I can always find answers to my questions!
I've only seen her and Elly Awesome do it.. indeed seems like a lot of work to do
You guys should check out Bigger Bolder Baking. She's really good too. Not as fancy as Ann but it's awesome.
Vegetarians Taste Better yes omg I followed her since she had 40,000 subs. Her channel is growing so fast!
I wish all chanales were as educational, honest and awsome as this one!
I love your voice :) I watch your videos mainly because I like the way you describe the processes, and also when you say something then laugh after it makes me happy too for some reason LOL.
thanks ***** that's lovely to hear :)
you are honestly the best youtuber ever. I love how your videos are so detailed and helpful. you really do go the extra mile to help us. as a beginner in baking your videos have helped me out a lot and I can't thank you enough!!!!!!❤❤❤❤
+razia sultana thanks :)
hi can I get a big candy
Hey Sultana, how do you make the hearts??
yeah that is so true!!!
AJ McCane emojis should be somewhere one your phone keyboard. If you're on a desktop top than just do < 3. But without a space. I just spaced it cus if I didn't it would turn into a heart.
about 100 times . hey Ann you are the best you tuber ever!!!!
:)
do you need to put the chocolate in the microwave for the chocolate to melt?
+Cosmina Draghia yes
Cosmina Draghia No, you can leave it in room temperature for a couple hours and it will melt. Hope this helps ;*
juston ray yes
I know this is one of your older videos but I love how in detail you get! You reminded me of Alton Brown from good eats! I love your cooking channel a lot. Especially your debunking videos. My daughter watches those 5 minute craft things all the time and I have been able to show her your videos so she knows what to believe. Thank you for your great content!
I took a shot every time she said chocolate.
I'm now watching the last 10 minutes of this video from my hospital bed.
Lol
do you still have the alcohol?
@@pebbles2eletricboogaloo564 he was joking. I don’t think this person has drunk alcohol.
5.4 liters. That's over 3 full handles.
36 shots. That would definitely get you in hospital.
As a chemical engineer in training, I totally understood the parts about tempering chocolate and the way the fat molecules organise themselves, and how you can even use a block of tempered chocolate as a 'seed crystal'. I think you did a fine job of explaining that in layman's terms!
Comprehensive and informative video!
S3lvah thankyou very much :)
How To Cook That how don't u get tempted with all these chocolates
Hi Pixel the reply button is set up in your google plus settings. If you go to g+ home/settings you'll see up the top 'who can comment on your public posts'. You can either change that to 'anyone' or change it to 'your circles' and add howtocookthat to a circle on g+ plus.google.com/b/117974384839655337367/+HowtocookthatNet/posts
Ur voice is so pretty
Thank you~
74 times you said chocolate, realy I am not kidding
ibrahim alsarti nah its way more I promise you
hey Ann you said chocolate about 100000000000000000000000000 many times
Thank you! That 13 minutes flew by so quick. Most informative lesson on working with chocolate...and love the way you're straight into it. God Bless you!
*Just to warn some aspiring chocolate connoisseurs*
The definition of “high heat” varies greatly between microwaves. I attempted this method and after just one round of heating all of my chocolate shavings were completely melted and definitely not in temper. And I had unfortunately already mixed my chocolate with some other ingredients which I wouldn’t be able to but over the heat so I couldn’t force it into temper(I mean maybe I could have but they weren’t that important so it wasn’t worth it).
I’m not saying there’s anything wrong with this method. I know it was just too much heat because some parts seemed more tempered than others.
I would suggest starting on medium or even low heat just to be sure or just heating in shorter intervals.
So chocolate consumer beware. Microwaves are little batches.
Yeah. Did it only for 5 seconds in the microwave, and half of the chocolate was already melted.
Agnes Pedersen lol I did it in 30 seconds. 😯😯😯😯😯😯😯
Pretty sure you can't temper chocolate with other ingredients added?
@@jennw6809
I don't remember what I'd done exactly but I think I meant that I didn't realise that it wasn't in temper before I started using it. I think I was making filled chocolates so I had probably added the filling before realising...
She has explained about the temperature here 6:10
In the Netherlands “chocola” is a protected name. So anything that is not real chocolate had to be called something like “cacao fantasy”
@jlammetje I didn’t know that (I live in regio Gelderland)! That’s great for when I go shopping. Thanks!
Why do I imagine "Chocola" is like a magical chocolate land from dreams where everything is delicious and "Cacao Fantasy" is off-brand, dry and crumbly like those terrible Easter eggs
@@thathollyjorge well, it kinda is ;-)
In the USA, the word "chocolate" is reserved for real chocolate, so you'll see lots of "chocolatey" or "chocolate flavored" things
Tabling is the only way of tempering chocolate that I know (Yume-iro Patissiere anyone?)
It's nice to know there are other ways to do it as well!
This video has been up for five years and is the best chocolate information/tempering video I've seen. RUclips needs to step up it's algorithm.
Oh my god. This was a fantastic video! Super super helpful!
:)
i want a shirt with ann's face that just says 'check the ingredients'
Hey Ann, I just wanted to say, thank you for sharing this wonderful information with us. Up until this point, I had no idea that there even was a difference between the chocolates and that for some of them, you have to temper them. So again, thank you so very, very much for sharing this information with us. This video was very helpful.
Thank you so much for this! My grandma used to make chocolates for Christmas that she'd give each of us, and your wonderful videos are connecting me back to that tradition.
Man, I haven't heard anything this complex since my third year in highschool. Granted, it was chemistry
Indeed, ALL of baking and confectionery Is chemistry. And the beauty of that fact, is that anyone who can read, AND follow instructions can produce results that arenjustbas tasy and just as beautiful as world-renowned bakers. Cooking? That's a whole 'nuther ballgame
I watched the video all the way through, but as soon as you asked how many times you said "chocolate" in this video, I HAD to go back and count. Based on what I counted, you said chocolate *92 times* in this video. :)
haha, thanks for watching & rewatching Creative Carrah :)
Leah De souza :(
Ha that's what I got
╔╦╦
╠╬╬╬╣
╠╬╬╬╣OK! WHO ATE MY
╠╬╬╬╣CHOCOLATE?!
╚╩╩╩╝
You mean who took a bite out of it.
Ren H Yeah of course :P
Cool
Me
+Eduard Snake 000000000
I watched this when I was like 10 and it was so engaging and informative that I still actively use this info and teach people from it now at 19😭 one of the best videos on RUclips by far great job Anne🙌
This is the best video I have seen so far, that explains the whole chocolate tempering issue. Thanks.
This was SUPPERRRR helpful! Thanks Ann!
:) thanks Becca Low
+Anjali Rehal
Real chocolate contains cocoa butter
Fake chocolate contains vegetable fat
Hi Ann that helped me soooooooo much and I'm probebly going to make so much more of your stuff thanks:):):)
awesome randa ibrahim
Literally, THE BEST video online about tempering chocolate. Thank you so much!!! ❤
This video was amazing I learned so much. Your explanation was excellent thank you!!
OMG,you have so much knowledge about chocolate ! did you go to chocolate school or something ?
Lolololodhxiwhxihdh chocolate school lmao
potato dude maybe she did or maybe she just searched stuff about chocolate in google or somethin
potato dude lol no. She's a professional @ cooking.
eggplant dude hhhjbjhbbcgnvgncjgfyjyilhftehtffhxjo
Hzdfhnyv. Best tipping ever
Bubbly Bunny #logic
I am fascinated. Absolutely fascinated! Like... you're amazing! I have, literally, watched a plethora of your videos for, like, an hour. It makes me wish I was a chemistry teacher, because I would use these videos and methods to blow kids' mind. I love the use of science and REALLY GOOD EXPLANATIONS! to make everything make sense! Thank you so much for your passion and your excellent video skills. Bookmarked, saved, subscribed. Can't wait to do fun stuff. ;D
I started watching the channel two months ago and have been making my way backwards, I am beyond thrilled that I've finally made it to the Chocolate Secrets video! It gets mentioned so many times in so many videos, its almost a celebrity in its own right.
Hey! I'm a big fan! You most likely won't see this, but, I'm making the chocolate book, and chocolate paper for my moms wedding! As like an edible guest book! She's so happy! Thank you so much for showing me how!
KittyKitty AJ awesome, well done, i hope it goes wonderfully :)
So easily explained. Loved it. Hope to work on my chocolate more efficiently now. Thanks for sharing your knowledge.
Anyone still here in 2019? :)
Turtle Turtel I’m here because I’m making the Oreo chocolate truffles for my birthday and I need to temper the chocolate.
ya this is a amateur way of tempering, can temper choc chips in a glass bowl above a pot of slowly boiling water. using a candy thermometer can maintain a heat and when even and ready to temper from liquid simply add the same choc chips that are in its solid state which will allow the rest to become the same consistency. Repeat adding more chocolate chips slowly until consistency is even and maintained 70c not below not above do not dump in chips as this will cool it down too fast and you won't get a nice glossy temper.
Michael Doidge where I live, you can’t just walk down to the IGA and buy a candy thermometer.
Yes
space lapis wow that so funny dude, totally very funny
I've watched maybe 1/4 of all your videos since discovering the channel a few weeks back, and I love them. I'm providing dessert for an engagement party soon and have decided to try my hand at fancy chocolate decorations on a basic cake. I never would have thought of such a thing but these things look so delicious! And you're a natural teacher. Thank you!
Thank You For This Video Ann! Ive Watched you since the beggining!! How To Cook That 💛💚💜
thank you so much Sumaia Shwea you're awesome
I cant believe you just replied omg i am gonna cry 😢😍
Me too!!
First saw this video a year or two ago, coming back for a refresh before I finally put it to the test! Wish me luck!
Good luck! 🍫
@@ClanImprobable Oh I wouldn't say it went well by any stretch, but it was made of chocolate so there was no real way to lose.
2:53 I felt I was watching Good Eats again, it was my favorite cooking show back then😊
The stop motion clips are always so creative!
4:40 how to temper chocolate easily
10:52 seeding method
Does any one else just keep watching the chocolate playlist because they just like watching chocolate candies being made?
Chocolate Science at its finest!
I predict you graduated from Chocolate University :)
Haha
I am so, so late to this video but I wanted to thank Ann. Her tip of using chocolate for gingerbread houses instead of icing recently, paired with this video, gave me the perfect cement for houses I was making. Following advice from my mum they would have fallen to pieces, so thank you Ann for giving me the knowledge I needed! 😊
89 TIMES!!!!!!
Hope I'm right I counted them all the way lol
Space Gem I counted 83
I got 93 >.o
i went searching in the comments looking to see if anyone actually counted lol
I Love how she says chocolate!!
I want chocolate.. I need chocolate.. I crave chocolate... I don't have any chocolate :(
Nicknames oooh.. I'll settle for a spoon of nutella :)
I'll do the same thing. Want chocolate...need chocolate...crave chocolate...spoonful of nutella...I'm going to get some now..
Yum
I have no chocolate either😔
I know the struggle, and it is real 😂😂
Can't help but have flashbacks to Claire Saffitz struggling to temper chocolate for her gourmet makes video's...you make it look so easy Ann!
She has the patience of a saint! So many stupid questions, my goodness.
I know, right? If they don't have microwaves, they can use a ban-marie. If their microwave heats only low, melt it on low! These ridiculous questions!
I agree completely!
not supid..........
cookycristian it is the next generation also most are probably kids teenagers what do you except also sometimes when a comment is funny peopel will just like it so it dosnt mean it true
Ikr people asking if they can use chocolate syrup
You are amazingly talented. I love your channel so so much.
Ashley :)
so basically real chocolate=temper it..fake chocolate=does not need tempering
Yep
Omg how many times did she say it in the video are you stupid?
+Faye Pitt ??? Your the STUPID ONE HERE! Their not even talking about that!!
Nicole lee *you're* *they're*
Nicole lee I think you are
This is the best explanation of chocolate I've seen on RUclips! Thank you!
To clarify; you CAN keep chocolate in temper in a bain Marie. Just be very careful and use a candy thermometer whilst stirring constantly. Don't let the temperature climb above the glassing point and you'll be fine. It doesn't matter what the source of the heat is; just how accurate you are. I've even recast tempered chocolate using a gas oven before.
12:30 that looks like chocolate cake or is it just me
The burned chocolate?
Foxy The Pirate Yes
شنو دا تحجي
yes
i does look like it but it is actually burnt. I've done it before!!
lol
Ugh I love hearing her say “chocolate”😂
Ikr I don't know why 🙂
I want to do two of your truffle recipes this week and was going to skip this because "it's probably just another word for melting". I'm so glad I watched it. Thank you for explaining this. Now fingers crossed I'll succeed.
Thanks for making such a painstaking video for us! 😍
Hi Ann!! This was so informative!! Thank you so much!! I have a suggestion/request. Since you have so many awesome videos now, it's getting a bit difficult to find gems like these in the long playlists. Would it be possible for you to create a playlist with your videos of just the foundations? E.g tempering chocolate, making fondant, making modelling chocolate etc. That would be so great! Thank you! -Maria.
Oh and also the dulce de leche video .... I guess I mean all the videos that you usually refer to in your other videos. Hope you get what I meant. 😊
Thanks again Ann. You are awesome! 😊
So I watched this video yesterday and found the whole thing fascinating (even though I don't do a lot of baking), but today I was heating up some leftover pasta with cream sauce. I was thinking about how every time I reheat a cream sauce in the microwave, the sauce breaks and the leftovers are really terrible, but this video made me wonder if it was a similar process to how chocolate gets out of temper. I don't know if the fats break down the same way, but I tried your first technique here of microwave for 30 seconds, stir, microwave for 15 seconds, stir, etc., and it warmed really gently so the sauce didn't break down! I'm currently enjoying delicious leftover pasta because of this excellent video. Bless.
Rosella500 thanks for telling💝
I think you are the only person on the internet that explained the best how to temper chocolate 🍫. You are really amazing 🤩. Thank you! 🙏🏼
Seeding chocolate to temper it is like making more holy water by adding a drop of it to normal water.
Or making bread dough with yeast, saving a little bit of dough and then adding it to your next dough so you don't need to add anymore yeast.
No it's not. You have to temper chocolate. If you don't, well you saw what happens. Holy water is not a chemical reaction. It is nonsense added onto something pure and perfect. Yes I'm a Christian, but no longer catholic.
@@princessbeaniewiggle yes kinda, but temper is short for temperature controlling to shoke your chocolate into good behavior. That's what I tell my children anyways.
What method do YOU use to temper chocolate consistently? I notice that you use chocolate in lots of your videos, and I would like to know the method that you use most constantly; I'm a budding chocolatier. I hope you answer soon! Keep uploading those creative videos; it's what sets you apart :)
I Am she uses the freeze dried cocoa butter method a lot.
Thanks! Does she say that anywhere on her channel? I've watched a lot of her videos and not sure how I missed that!
I Am unfortunately not. But if you watch some of her chocolate videos, there should be some more tips shared in there
I Am. when you melt chocolate you need to put in the fridge? or let it dry
Ann for your birthday everyone should team up to send u a birthday cake/dessert!
YES!
How To Cook That plz can u say wat shld we do if a chocolate contains both veg. Fat n cocoa butter.............by da way luv ur videos
Sabah Sultana treat it as fake chocolate
Thnx ann
Love the music over the explanation of tempering.
I started making brownies and got halfway done before I realized I had no Coco. So I used the next best thing...hot chocolate mix. It worked, but they were a bit dry...😅
You said chocolate 92 times, sorry for commenting a year later 😛
A year? The video is 5 years old 😂
@@yasaraziz5843 ikr
a year...? I think u mean 5?
And at this point you have 92 likes..
@@preethithomasbleh yep
OH NO THE LITTLE CHOCOLATE GUYS ARE EATING EVERYTHING
Why don't they just eat themselves
yeah why not
XD
If they're eating chocolate and they are chocolate...that makes them cannibals 😰XD
yup
Cannibals. But hey if i was chocolate i would eat myself too!!
Thank you so, so, SO MUCH for this video! The explanations and the indicators of when the tabling chocolate is ready are SO helpful! I've been looking for ages for something useful in a home kitchen, and this is it! Thank you!
Fun drinking game: take a shot every time Ann says "chocolate"
she said it 77 times
omg!! drunkard
+Gaurangi Konkar actually she said it 667 times.
Very nice explanation, and I love the way you use toys to do the education, wonderful video.
Here is my question - when tempering chocolate using method of seeding, do I have to put a big chunk of chocolate into the melted chocolate???? Can I put in grated chocolate or small pieces (like the form of cocoa butter in the other method)? I guess I don't know what to do with the unmelted left trunk of the chocolate..... Thank you .
Elsie Hao try putting a block (not necessarily a big one) into your melted chocolate. This will ensure that you get the best results
Elsie Hao problem wirh chunks would be that you would have to take them out at a certain temperature. thats easier if you use a whole block. but someone once told me to temper my chocolate by melting 2/3 of the needed chocolate in the microwave (slowly!) and then add the leftover 1/3 cutted into small chunks. maybe that'll help
You need to put in a chunk. If you use grated it'll probably just melt too fast and if you use chopped it will bring the temperature down too fast.
as long as you put a lot of grated yes its fine
EAT THE CHUNK lol.
ann is my fave RUclipsr 😊
2:28 bye bye chocolate lol
and.....
you said chocolate between 60 and 120 times lol
Oh boy, I ended up going down a wormhole all about melting chocolate and, to be honest, I had already found the answers I was looking for by the time I came across this video... but within the first few seconds I thought maybe I'll stick around, and I did, and I ended up learning a hell of a lot more than I set out to do. This video is awesome. You're awesome. Thank you :D