Sweet Confections Part 2: How to Make All The Chocolate | Bake It Up a Notch with Erin McDowell
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- เผยแพร่เมื่อ 31 พ.ค. 2024
- In part 2 of this extra-sweet limited series on #BakeItUpaNotch, Food52 Resident Baking BFF Erin McDowell and her BFF Evan Coben tackle chocolate. Learn all the different types, various tempering methods, and how to make and use modeling chocolate. We've got everything you need to know about this rich and decadent treat.
Check out part 1 where Erin and Evan explore all things sugar and candy: • Sweet Confections Part...
Visit Nikki Darling Confections: www.nikkidarlingconfections.com/
Recipes featured in this video
Chocolate Caramel Cups: f52.co/3BewduS
Fruity Pops With Chocolate Centers: f52.co/3HHMkDk
Also mentioned in this video
Digital Thermometer and Timer: www.taylorusa.com/products/di...
GIR Silicone Spatulas: f52.co/3KyOuHu
(Similar) Cuisinart Elemental Food Processor: f52.co/3rFYFCK
Five Two Bench Scraper: f52.co/3GAPac1
Food52 x Dansk Kobenstyle Saucepan: f52.co/3opiddg
KitchenAid Artisan Series Tilt Head Stand Mixer: f52.co/3GFlTgc
Shop Erin's Merch: f52.co/3DjDCs3
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VIDEO CHAPTERS
00:00:00 Intro
00:00:38 Chocolate talk
00:06:00 It's temper time
00:19:49 Modeling chocolate: the real MVP
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#chocolate - แนวปฏิบัติและการใช้ชีวิต
I almost had a heart attack when she put that bowl into the microwave!
I RAN to the comments when I saw that! 🤯
Me too. Lol
Like 😳😳😳 ikr
What's up with that?!
I can only imagine the fun y'all had while in college.
No comment 🤫😁
I thought that, too.
@@erin-jeanne-mcdowell
Uh-huh!! The truth comes out! 🤣😂🙃
We want more of Evan on Food52. 🤩
I love the energy between the two of you. Thank you for teaching so well.
Hi Erin! You gave me the courage to try rescuing chocolate covered cashews that were delivered on a 95° day - completely melted into the bottom of the container. So we re-melted them gently in the microwave, added chopped chocolate and stirred until 85°. Dropped by teaspoonfuls into tiny fluted cups - they are starting to firm up around the edges, waiting for final analysis. Thanks for the awesome videos!
Thanks to you both for the tutorials. I’m glad the multiple moments of laughter between you two was included in the video. I know I’m not the only one laughing out loud- very contagious 😆.
Another cost effective, high quality chocolate that tempers pretty easily - Trader Joe's Belgian chocolate slabs! $5 for a 1lb slab of high quality chocolate, and they have white, milk, semi-sweet, and dark. I don't work for Trader Joe's, I just needed a lot of chocolate to make hot cocoa bombs and found the quality and price point to be perfect!
I am like totally blown away by the metal bowl in the microwave 😵💫I just can't get over this😵💫 My mouth is still open and I just don't know what to say 🥹🥺🥺🥺🍬🥴
Erin and Evan, thank you. I so enjoyed this episode. I'd love to see more videos of the two of you working together again in the future.
This series was an absolute delight- I learned so much scientific candy goodness that I will use in regular cooking, in addition to baking, candy-making etc. thanks for sharing! Loved the giggles lol
OK!!!! Stainless steel in the microwave. Mind totally blown!!! Awesome small factoid to learn.
You girls are gorgeous 💕 Thanks for the tempering tips, I always dread doing this.
Good friends, laughter and chocolate! Love it!
I’m with you, Erin - totally not confident about tempering or caramel. Thanks for showing us how to try!
I’d love to know where to source the stainless steel bowl they used to temper. Thanks!
any kind of restaurant supply store
I wouldn't discount trying a place like Goodwill or another resale store. They sometimes have great things in their kitchen sections.
Thanks for teaching me how to work with chocolate. You both have helped understand the who and why of doing what is done. Now I can work to our heart's content. You both make a dynamic, super and very educational pair. Look forward to you both working together on other projects. Thanks ⚘❤
I love these! You two are great!
(I'm still low-key upset about that bowl in the microwave tho!)
I came to the comments to see if anyone else said anything about the bowl in the microwave. I looked it up and apparently it's safe but it still scares the heck out of me. Yikes!
Loving this series!
Very helpful video series, thank you! You two are hilarious together too!
What a wonderful set of videos. You two are such gems to watch!
You two are the greatest.
Loved this episode! Would love to watch you make pavé de Genève !
I hope you two do a book on candy AND do one on cookies!!!! Love your videos
Great videos!...Part 1 and Part 2 of Sweet Confections/ How to Make All the Chocolate . As a marzipan lover and hazelnut fan I was quite shocked to learn that the 2 can be combined!!! Have to try it out! But Part 1 ended without showing the finished hazelnut marzipan! ...unless I missed something!! Also would love to see how the marzipan is molded into the metal hardware bar frame and cut!
I am currently making their lollipop recipe and I want to make sure their request of 1/4c (
This and part 1 is very very informative
I want to make the modeling chocolate white chocolate key lime flavor
This series answered so many questions thnx
I am from wayyyyy down in Southeast Louisiana and I am planning a visit to Chicago to visit my sister and I would like to know if Evan does personal tours of her “backstage” where the magic happens and allows tourist to watch her work? 🤞😁That would be so awesome to see first hand and learn. I enjoy everyone of your videos and adding in the candy edition was a fabulous bonus to see. Your an awesome teacher. If someone can’t learn from your videos they will never learn. Thanks, Keep them coming
You guys are so cute! Thanks for sharing these helpful tips.
Oh how I dream of putting the Raspberry Inspiration chocolate into some chocolate cookie dough! Valhrona chocolate is so good.
Learnin' with Erin and Evan
Now I see how Reese's cups are made!
I would love an episode on fudge!!!
Amazing
Omg i want that pop
I love your videos ladies! I studdied at LCB in Paris, and this reminded me of the chocolate days. I learn so much from you!!
This may be my non microwave using ignorance, but.. was that a mettle bowl IN THE MICROWAVE!?!?
Devojke odlične ste❤️
Please do an episode on fudge. I have a terrible time getting it right.
With the white and milk chocolate leaking could you possibly add powdered sugar or just a larger ratio of chocolate to corn syrup? I know when I make my fudge that I do have to add additional milk chocolate and almost have to double the white chocolate if I want it as firm set. That brand you cannot mention has those fruit-flavored ones, I know you would use white chocolate what would you do a different ratio and how would you prefer to do the fruit flavoring, I have a lot of those lorann oils for candy making
Another Type of chocolate is Ruby chocolate 👌
What, no link in the description for the modeling chocolate? You did links for everything else. Lol
More Fabulousness
i dont have a microwave
💕💖🤤💖💕💯👌
Isn't "milk chocolate" made with milk "solids" (not milk "fat")? and that's why it's lighter in color? "Milk fat" is butter, no?
@Ann Del Tredici
Ghee is from milk fat. Butter has both the fat and the solids from milk. (It is the browning of the milk solids that gives you brown butter.) The point of comparing the different chocolates is that there are different amounts of each component in each chocolate. Except for baker's chocolate (and white chocolate, technically), there are the same components but in different percentages in each of milk or dark chocolates.
@@lisahinton9682 Milk chocolate is made with powdered milk, not ghee or butter.
Never put a metal bowl in the microwave unless your bizarre goal is to start a fire.
I want to be your neighbor
stainless steel bowl is ok - but we can literally see it sparking in the microwave lol
Are you really not going to show a stovetop tempering method? Not everyone has a microwave, but anyone who wants to temper chocolate has a stove. Very frustrating to watch this long video with NO actual instruction for those of us without specialty small appliances.
boo hoo, I do not have a microwave
Phew!! TG ladies. I thought I d have to wait a month! Really. Thank you ( s )!🧁🎂💖👏🥧🍬🍭