Thank you so much for creating this channel. It is exactly the type of content I was looking for. You do a wonderful job of explaining concepts in a concise, informative manner. I’m someone who prefers reading a quick article to watching a long video, but you’re so entertaining and educational I prefer your videos over articles online. I really enjoy your explanation of the chemistry most of all. I hope you keep this channel up and continue uploading videos when you can. If there was any way I could donate - even $5 - I’d be happy to.
Ive only watched two videos so far but Im gearing up to binge watch all of them. You are exactly what Ive been looking for. Keep up the good work brother🤙🏼as a chef in training your channel is priceless
I've been working with pastries at home for most of my life and love science. I wish I knew this stuff way earlier. It's all explained so well too! This is awesome!
Super awesome explanation! Thank you. And my favorite part was when you delivered the chocolate to your friends. I recognized the campus immediately because that's where I got my bachelor's!
Omggggg you're a hidden gem!! And i'm so glad i found you because im currently a pastry student and quite behind in class because i cant grasp the informations fast and complete enough to understand these scientific infos about what we're doing! Your tempering chocolate video helped me to grasp the science of it tremendously 😭 thank youuuu
Wow this happened while my daughter was making chocolates for valentines - I didn't know what to tell her when she asked why her chocolate didn't melt properly. 😳 now I understand! Love your content.
Just found your channel. Really hope it takes off as this is the exact kind of content I want. Highly informative and useful. Let us know what we can do to help!
I disagree that only the sugar is absorbing water...from experience as a pastry chef, unsweetened chocolate will also seize/thickened. It is my understanding that the cocoa solids are also absorbing water, swelling in size and by thus not moving freely in the cocoa butter.
Great explanation of how it works in the kitchen. Hopefully, you will produce more content. It's really informative and still I can understand it very well. Thank you for your work! 🙏
2:20 - Thank you for answering my question. I just poured dish soap into my chocolate and now the condensed milk is settling in perfectly. Can't wait to cuddle up with that special someone and nibble them!
Dude your channel is great, as an engineering student I was only able to get tempering trough your help, keep on making more videos! I also have a suggestion, why don't you make a video showing chocolate made with ONLY crystal from each one of the phases, I know it wont be easy, I tried myself and did some phase I/II/III mix "white" clocolates using the freezer, but would be very cool to see the same batch of chocolate, just cooled to form each one of the phases individually, I was unavailable to find something like that here on TH-cam :P I bet you can make a phase I only with liquid nitrogen or even just really cool water, liquid nitrogen would be a little bit overkill but way funnier :P The complicated part I think would be to get it to solidify before the higher phases start to nucleate, good luck if you ever try, I might try myself if you have any suggestions for me, but I probably won't have the right tools.
Hello, great channel very informative congratulations. It has helped me in my classes. I wish you could add a video with your wonderful molecular-level graphics and explain what happens to chocolate when it goes above 50°C. Greetings
Hi Ming, Thank you very much for sharing your knowledge about chocolate in terms of science aspect, which is really useful. As a chocolate lover, I sometimes do it at home and caught some problem like the below items: - Sugar bloom/Fat bloom. - Not good snapping property. - Viscosity is not controllable or adjustable. (I read some information about shear stress, shear rate, yield value but not fully understood) Could you explain the scientific mechanism of the above mentioned? Do we have any solution for those? Again, highly appreciated your helpful videos!
Hi I grow my own chocolate and have "Sized" a few batches and didn't know why, thanks, by nature you talk very quickly please slow down also the reason for sizing
Okay, i learned a lot from this, especially the process of seizing, that i have been seeking for a long time. But, as a chemistry student (from France), and also a "sunday craft chocolate maker" (buying beans and transforming them into chocolate, with melangers, marble tempering...), I wonder what happens without any lecitin. I've heard that on of the glycerides form the cocoa butter, in it's type V form, allows to make a stable crystal structure. Is that true ? Also, this video would mean that he only way to fix seized chocolate is to make kind of a ganache ? Is there really no other way ? As liquids such as cream definitely inhibits tempering, we would not be able to make chocolate bars, or enrobe bonbons (or even form a stable crystal structure with cocoa butter) again with this technique. i have seen someone fixing seizing by adding butter. Even if this wouldn't work as an alternative to temperable chocolate, how does that work, as we incorporate hydropobic molecules onto the seized chocolate, this time ? How does molecules as lauric acid (in coconut milk, for example) can come to inhibit tempering ? Eventually, I want to thank you for this aweresome content. I would love to work on this kind of themathics.
Thank you for this! I was wondering what went wrong with my dessert plans 😭 Of course chemistry had the answers! edit: well, not technically chemistry, I know, but you get what I meant :)
@@sulltan2472 I am quoting my food additives professor: "if you have no idea how much emulsifier to add, start trying by using 5% (w/w) of the oil". Alternatively, you can always give a call to the technical sales department of the emulsifier manufacturers.
@@heavenlymilano How do we determine how much of the chocolate is fat? "They" give % cocoa but then we still wonder how much of the remainder is fat vs sugar.
Thank you so much for creating this channel. It is exactly the type of content I was looking for.
You do a wonderful job of explaining concepts in a concise, informative manner. I’m someone who prefers reading a quick article to watching a long video, but you’re so entertaining and educational I prefer your videos over articles online. I really enjoy your explanation of the chemistry most of all.
I hope you keep this channel up and continue uploading videos when you can. If there was any way I could donate - even $5 - I’d be happy to.
Ive only watched two videos so far but Im gearing up to binge watch all of them. You are exactly what Ive been looking for. Keep up the good work brother🤙🏼as a chef in training your channel is priceless
I've been working with pastries at home for most of my life and love science. I wish I knew this stuff way earlier. It's all explained so well too! This is awesome!
Super awesome explanation! Thank you. And my favorite part was when you delivered the chocolate to your friends. I recognized the campus immediately because that's where I got my bachelor's!
Omggggg you're a hidden gem!! And i'm so glad i found you because im currently a pastry student and quite behind in class because i cant grasp the informations fast and complete enough to understand these scientific infos about what we're doing! Your tempering chocolate video helped me to grasp the science of it tremendously 😭 thank youuuu
Wow this happened while my daughter was making chocolates for valentines - I didn't know what to tell her when she asked why her chocolate didn't melt properly. 😳 now I understand!
Love your content.
Just found your channel. Really hope it takes off as this is the exact kind of content I want. Highly informative and useful. Let us know what we can do to help!
I disagree that only the sugar is absorbing water...from experience as a pastry chef, unsweetened chocolate will also seize/thickened. It is my understanding that the cocoa solids are also absorbing water, swelling in size and by thus not moving freely in the cocoa butter.
Great video! Very informative
Great explanation of how it works in the kitchen. Hopefully, you will produce more content. It's really informative and still I can understand it very well. Thank you for your work! 🙏
2:20 - Thank you for answering my question. I just poured dish soap into my chocolate and now the condensed milk is settling in perfectly. Can't wait to cuddle up with that special someone and nibble them!
AWESOME POST
Brilliant! Thank you, I looove inzdepth explanations! I love this channel! 🤩
This is the coolest thing I've ever seen. Incredible dude. I feel like I really understand, I'm gonna learn souch from your videos
So glad the algorithm showed me your channel. ❤
you diction is exceptionally precise!
thank you for your informative video, sir.
i always though seized chocolate happened because of 'cheap' chocolate
good to know that i calvage them! ty
Perfect as always! Is there any plan to talk about curds and the role of egg proteins and butter in thickening?
Great video
love these scientific explanations you provide. Always wondered how they worked
Man, your channel is so interesting !
Dude your channel is great, as an engineering student I was only able to get tempering trough your help, keep on making more videos!
I also have a suggestion, why don't you make a video showing chocolate made with ONLY crystal from each one of the phases, I know it wont be easy, I tried myself and did some phase I/II/III mix "white" clocolates using the freezer, but would be very cool to see the same batch of chocolate, just cooled to form each one of the phases individually, I was unavailable to find something like that here on TH-cam :P
I bet you can make a phase I only with liquid nitrogen or even just really cool water, liquid nitrogen would be a little bit overkill but way funnier :P
The complicated part I think would be to get it to solidify before the higher phases start to nucleate, good luck if you ever try, I might try myself if you have any suggestions for me, but I probably won't have the right tools.
Amazing explanation ✨
educational+entertaining. love this guy
Wow you have amazing explanation
Thank you
Hello, great channel very informative congratulations. It has helped me in my classes. I wish you could add a video with your wonderful molecular-level graphics and explain what happens to chocolate when it goes above 50°C.
Greetings
This is great. But what if the extra water is not acceptable. Can it be cooked out?
Is there going to be another video where you explain why bitter chocolate, with no sugar, seizes when water is added? I really hope so!
because you cannot mix chocolate with water, period, regardless of whether or not there is sugar. water and oil do not mix.
Hi Ming,
Thank you very much for sharing your knowledge about chocolate in terms of science aspect, which is really useful.
As a chocolate lover, I sometimes do it at home and caught some problem like the below items:
- Sugar bloom/Fat bloom.
- Not good snapping property.
- Viscosity is not controllable or adjustable. (I read some information about shear stress, shear rate, yield value but not fully understood)
Could you explain the scientific mechanism of the above mentioned?
Do we have any solution for those?
Again, highly appreciated your helpful videos!
Also do you think you could explain Heston Blumenthals Chocolate mousse? He uses only chocolate and water to make a smooth and creamy mousse
EXCELENTEEEE explicacion
Can the chocolate be dried somehow?
Thx a lot 😌
Cool channel !!
So good...
Hi I grow my own chocolate and have "Sized" a few batches and didn't know why, thanks, by nature you talk very quickly please slow down also the reason for sizing
Okay, i learned a lot from this, especially the process of seizing, that i have been seeking for a long time. But, as a chemistry student (from France), and also a "sunday craft chocolate maker" (buying beans and transforming them into chocolate, with melangers, marble tempering...), I wonder what happens without any lecitin. I've heard that on of the glycerides form the cocoa butter, in it's type V form, allows to make a stable crystal structure. Is that true ?
Also, this video would mean that he only way to fix seized chocolate is to make kind of a ganache ? Is there really no other way ? As liquids such as cream definitely inhibits tempering, we would not be able to make chocolate bars, or enrobe bonbons (or even form a stable crystal structure with cocoa butter) again with this technique.
i have seen someone fixing seizing by adding butter. Even if this wouldn't work as an alternative to temperable chocolate, how does that work, as we incorporate hydropobic molecules onto the seized chocolate, this time ?
How does molecules as lauric acid (in coconut milk, for example) can come to inhibit tempering ?
Eventually, I want to thank you for this aweresome content. I would love to work on this kind of themathics.
More videooooooos please! :D
Can you still temper the chocolate after adding more water?
hi lIn, can you talk about chocolate molds? tks
Thank you for this! I was wondering what went wrong with my dessert plans 😭 Of course chemistry had the answers!
edit: well, not technically chemistry, I know, but you get what I meant :)
Somebody did not look at the 'emulsifier' icon for long enough.
I didn't even know chocolate could seize.
Thank you very much. Please, I want to contact you. I have a question about lecithin and PGPR
Pls ask
@@heavenlymilano thanks dear friend , exactly what’s the standard range to use lechtin and pgpr wich is not effected on flavour
@@sulltan2472 I am quoting my food additives professor: "if you have no idea how much emulsifier to add, start trying by using 5% (w/w) of the oil". Alternatively, you can always give a call to the technical sales department of the emulsifier manufacturers.
@@heavenlymilano How do we determine how much of the chocolate is fat? "They" give % cocoa but then we still wonder how much of the remainder is fat vs sugar.
do we calculate the % from the grams listed for fat and serving size and then multiply by the weight of the chocolate we're using?
You dont fix it, youre using to another proporse