I Learned How To Temper Chocolate... (science included)
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- Episode #1 : Go to www.audible.co... or text “frenchguycooking” to 500-500. New members can get 3 months for just $6.95 a month! 2 essential chocolate techniques here : Tempering chocolate on marble and using Seeding. I also learned a lot about Chocolate Crystal structure...
Chocolate is a crystallised form of cocoa butter, which is polymorph. There are 6 chocolate crystal structure total. Each with a specific melting point :
1 - 17.3°C : 63.1°F (very bad chocolate )
2 - 23.3°c = 73.9°F
3 - 25.5°C = 77.9°F
4 - 27.3°C = 81.1°F (bad tempering most likely ;) )
5 - 33.8°C = 92.8°F ( GREAT chocolate)
6 - 36.3°C = 97.3°F (old chocolate)
TABLING is the classic technique in which you spread and stir melted chocolate on a MARBLE surface.
SEEDING is tempering chocolate by adding stable cocoa butter crystals gradually to melted chocolate.
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Salut,
Alex
I watched this whole video. Now I need to get dressed and go buy some chocolate.
why, you can try it on steel ;)
Fuchsmode So ein Martensit ist immer gut😂
Wait... that post implies TOT watches The French guy while undressed (aka naked)?
Wait... is this why we only see TOT’s hands in his videos?
Wait... at least we know what TOT’s hands are doing- Alex on the other hand doesn’t.
Feed the cat some cooking chocolate and it would most probably turn it into tempered chocolate
@@pradeepkumar-qo8lu don't do that... Chocolate is toxic for cats and dogs.
To everyone pointing out the futility of melting chocolate bars and making new bars he specifically said this is the foundation of a project. He's obviously planning on making something special but making properly tempered chocolate is the first step and making bars gives him an apples to apples comparison. The next video will reveal the project.
I don't like apples in my chocolate. ;=(
Then by all means, use oranges. There is no comparison.
I think the point is that Alex is using *baking* chocolate (one that is not meant to be eaten just as is) to make what is called *"chocolat à croquer"* in French (that other kind which is meant to be eaten just as is).
Or am I equally wrong?
@@billmorash3322 Yes there is. Don't pick edible metaphors in a cooking show.
O’Barr sets us straight about the future A’Bar (Alex’s chocolate bar)
Only Alex would make a 13 minute video of himself melting chocolate bars into other chocolate bars
Luke Marlow go watch Hercules candy. they have hour long videos 😂
and only us would stay the whole 13 minutes and enjoy it haha
@dylan foley wow dylan... forget your meds today?
I REALLY like when someone discuss the science of ingredients in cooking. i think it's a topic that enrich a chef technique and there is not much literature about it.
Have you watched good eats?
If you haven't already, check out Heston Blumenthal.
Thank you guys for the recommendations! I will watch those channels *-*
Check Hervé This literature, he's a physico-chemist and was the one at the origin of molecular cuisine. He's done a lot of scientific work about food processing in order to explain the chemical and physical reasons for some cooking techniques that were known for centuries, but that were just empirical.
@@Redgethechemist He famously said : We know the temperature in the center of the sun and not the temperature inside a soufflé
Hey Alex, my dad works for one of the chocolate companies you bought that chocolate from. It’s called Callebaut and if you ever need some advice, just ask and I can help out! Even though my dad works for the part here in the US, he can still help you out.
Dude does your dad know any good book for tempering chocolate?
@@notjohndoe7130 u dont need a book u need the experience
I did the chocolate course at banbury. Amazing stuff
hey cameron you know how much kg I use every mounth of callebaut... about 30 kg every because I like to make chocolate and this is one of the best chocolate that you can find the word
@@karlvella7627 which ones do you use
This old tony knows how to temper. Who would have thought- chocolate is just like steel!
Phase and transformation diagrams ftw! I love science, but I love everything even more if i can eat it :D
He specifically uses his Grandmother's recipe.
You really don't want to get the chocolate further than straw yellow - if it starts to go blue, you've already gone too far.
@@zuthalsoraniz6764 maybe he can show us how to make white chocolate
I love chocolate tempering, because I'm an mechanical engineering student and tempering is also an process you learn. Well, not exactly for chocolate. And the two processes are mostly similar.
Everytime I enjoy a piece of chocolate, I have to think about that and it makes me smile.
As a Cordon Bleu pastry chef myself, I have to say I'm very happy to see someone explain the process of manipulating the raw chocolate into bars, sheets and whatever else you have up your sleeve. The tempering process is Key, thanks for shedding light on that. For people at home, this is what makes the difference in your chocolate work!
( I've been watching your videos for some time now, thanks for the amazing content and sharing your passion!)
Just a tip to reduce air bubbles, pour into the mold from higher up, takes longer but no air bubbles should form! When you pour close, all those beautiful folds are trapping air. Not as pretty but hopefully this helps.
Alex - to further improve the crystallization process, hold the chocolate at an even 33.8c for at least 4 min before allowing it to cool.
Is there a reliable way to do this on an electric stovetop with just a double boiler? I've tried this a few times and generally found it very hard to control the temperature.
Missed opportunity to say "Spread it like tempered chocolate"
On marble!
Or, "spread it like cocoa butter". I was waiting for that.
I WAS SCROLLING DOWN THE COMMENTS AND READ THIS ONE RIGHT WHEN HE SAID IT
Oh fuck yeah spread it
I'm a chemistry teacher and a hobby baker (the two things are almost the same), i loved this video and i loved you in this video! Thanks for demonstrate that science can be understandable and fun!!!! (and yummy!)
A couple of weeks before Alex released this video, I realized I had some 'old' chocolate bars that had 'bloomed' (they looked dusty on the outside and tasted weird). I had great results tempering this old chocolate to a crisp, shiny new product. I used ice cube trays as molds (cooled at room temperature) and dropped some globs on parchment. I had good results adding ground cayenne pepper, cashew pieces, and raisins.
This was a nice surprise from something I would have previously thrown away.
Just when I thought “ what can he do to make me love him more!” He drops this video 🥰🤯
If you ever want to get rid of bubbles in a setting mix or mold I'd recommend taking a sander removing the sand paper so it's just the pad and placing It on your mold and use the vibrations to get the air bubbles to rise out of the setting solution. Works brilliantly with setting concrete
Very nice bit about the seeding method. While I've tempered chocolate a few times before (and using non-melted chocolate in the process as in both techniques you've presented), I'd never given much thought to the crystalline nature of chocolate.
Your scientific, pragmatic approach to cooking is really refreshing and sets these videos appart from pretty much anything else on the matter. =)
Callebaut chocolate is THE BEST chocolate I have worked with and it tastes incredible. Im looking forward to your next video Alex. Lee x
I agree. It is also quite hard to stop yourself from eating the chocolate straight from the bag
@@BAAAASJE Lol....oh I don't stop myself from eating it straight from the bag....I see that as the cooks treat, lol
just an idea. couldnt you just use a sous vide machine to bring the double boiler to the needed temperature. (than the chocolate melts at this temperature. and then turn the sous vide machine back down and the chocolate goes down as well) SALUT!
I'm sure that would work but the methods he showed are easier for anyone to replicate as not everyone has a sous vide machine at home.
I scrolled to the comments to write the same thing. Alex, make a test with a sous vide machine!
@@nanoflower1 i dont think it would work either, but to be fair, alex sous vide is a cooler box with a thermometer, i think just about every one has one lying around ;) and if nothinkg else it would be a fun experiment at that.
You are using steam as the cooking medium in a double boiler, it should not be touching the liquid water in the pot. A sous vide device would not help in this setup.
The idea I had in mind was to immerse the bar form in water and use sous vide machine only to control crystallisation temperature, not to melt it before pouring into a bar.
I love how much science you include in your videos!! 👨🔬🍫
I would suggest to use also a small pump to create a simple "vacuum chamber" to extract the bubbles
As always such an amazing vid Alex. I have been following you since your pre studio days. Keep creating keep hustling 💃🏻
I really enjoy your advertisement plugs. They are in the middle of the video and less than 10%, and the bar is a good touch as well.
Alex, What about gnocchi?
No, I'm pretty sure that is chocolate, not gnocchi!
Just kidding, I couldn't resist :D
Faset you mean ganache?
Gnocchi!!!!
@@Ultrazaubererger that was great.
Chocolate gnocchi?
Loved your rainbow-arranged cooking books collection.
You can probably find silicone molds for chocolate bars pretty easily. And, to get rid of the bubbles, you could MacGyver a way to pull a partial vacuum or buy a chamber to pull a full vacuum.
you only need you smack the mold on the table (like he did once) a couple of times to get the bubbles out ( mixing the chocolate with thé "knifehead" before pouring also helps)
I remember being in training as a chef back in - i think it was in 2010.
Here our teachers too us on a trip to see the world's best chocolate maker.
He taught us, that if you want the perfect temperature chocolate you can take some and put it on your lips as they have the perfect working temperature for chocolate.
Very easy to tell if it is too hot or cold.
I hope this helps you out.
As an Italian Pastry Chef I totally approve this video!!! also i want to give a bunch of advice, the tempering temperature changes from chocolate to chocolate(white 28°, milk chocolate 30°, dark 32°), also don't let the chocolate touch water while you are tempering or it is goona ruin all the work, also if you want to make chocolate bars or some little parlines don't use "cover chocolate" cause it dosen't contain cocoa fat and so it will not get a good snap and brightness!!!
I used to work at a choclate factory, and i was really suprised you knew so much of the theory behind it. And even the crystilasation prosess!
If you bounce the temprature up and down above and below 50 a bit before setling on 50, it may even be better
I love your channel - I've been binging your videos like hell over the past few days.
This video is perfect for my inner chocoholic 👌
You should try to find Valrhona Itakuja, the cacao beans are fermented twice and during the second fermentation they add passion fruits. Itakuja is dark with a fresh almost sour end of passion fruit. Delicious!
I just tempered some chocolate to be used for my truffles yesterday!
Not easy but you feel a sense of achievement after you successfully made it!!
Great vid Alex! The world needs to know about tempering chocolate!!
Dude... the production quality is incredible!!
when you're making the wood molds, do them in two parts, upper and lower, if you make a full one piece frame of the top mold, you can put your wax paper or foil over the base plate, keeping it perfectly smooth, and and clamp the upper mold over it.
you will have smoother textures
First time in your channel, I really liked the video, informative and well done, loved your personality, admired your skill, liked your lab/kitchen, but when I saw the giant image in the right wall, man, you just became my favourite person on the internet.
I am so glad I found this channel, I have found my people. Also: you speak English beautifully!! You said words in this video more complicated than I could imagine saying. SO. COOL.
the cinematography and editing of this one it top notch
I am a biomedical scientist myself and I like how you filmed/showed us the try-and-error process to show how you perfected a chocolate.
This is awesome! If you can get your hands on it the Mars company makes a product called American Heritage Chocolate that they sell mostly at historical tourist site gift shops in the US - it's supposedly historically accurate to how American colonists made chocolate in the 1700s, but this video reminded me of that because it has a very strange and rustic texture relative to modern chocolate and they must be purposefully taking it at least partially to a stage other than the perfect one and then packaging it.
This is pretty awesome. My wife used to work for Godiva back in the day and had to do that all the time. Until they bought the girls a tempering machine. It was basically a small covered paddle mixer with a heated bowl that stirred the chocolate until it was tempered (expensive little thing!). If u could make one of those..ud be in business!
I can't believe this, I opened TH-cam with the idea of looking for recipes on how to make chocolate and.. Your video was in the homepage.
I love this concept, and am excited to learn more about the chocolate process (as a former confectionary worker). But am wondering if you could touch on white chocolate, and that process, and the differences between the two!
I have been writing an 8 page research paper on chocolate for the last month and you just game me some good inspiration. If you have any direct links to good information that you used in the video I will gladly reference you in my paper! Thank you my friend
Side note**** I'd love to see a show (on the side) of your studio set up. The cameras, mics, lighting you use, etc. The quality of your vids are great, keep it up!!
While you can do tempering on any work top "if you have to", marble is a much better choice than steel. Steel will conduct the heat away faster, which is exactly what you want to avoid, you want the cooling to be as gradual as possible. marble has great thermal properties and it's easy to clean. The thermal properties are why it's used for chocolate making as well as confectionery.
Been waiting for this ever since alex started using stories
I enjoy this channel so much because it combines the two things I enjoy which is why I am a food science major, haha!
Hey Alex, when I used to go in Uni one of my lecturer, did study how many possible phases chocolate can have depending the temperature and the amount of milk in it: they found 13! I thought that you might have found it interesting.
Well done for spreading science like butter ! ;)
"Not exactly what you expected, but should be fine." That's a great line.
Hey my man. Hows the situation over there? I heard its quite bad. Hope u r safe.
Alex, your accent is super strong in this video. way more french sounding than normal.
you could try to remove the bubbles with a vacuum chamber. basically a large jar with a hole in the lid and a pump on top would do, you can buy cheap hand operated vacuum pumps on amazon.
Almost skipped the ad, then felt bad because this is such an awesome channel
I could watch this all day!!
I liked and subscribed as soon as you DIYed a holster for your thermometer. Great video!
3 years after I watched this video (back in 2018), I feel ready to try the whole process! Just found cocoa fruit and I will start.
How satisfying was it to see you break that big flat sheet of chocolate you spread out on the parchment 😍 My gods!
Just used the trick today. Worked perfectly. Thanks Alex!
Actually Alex, the tabling method of tempering chocolate is better suited to very large batches when melting chocolate, like kilos of chocolate. Tabling is actually just step 1 of tempering because in the old days, ready tempered chocolate was not widely available, because tabling is basically making the proper crystals to seed a larger batch.
Also the reason they used marble/granite slabs is because they have greater heat capacity to absorb the heat from the large amounts of chocolate to use as the seed for the larger batch. Your stainless steel worktop was fine, but since it is just a thin sheet, the table quickly warmed up and slowed down the cooling of the chocolate. Not to mention that marble slabs are cut and flattened precisely so you don't get those dips and wasted chocolate like on your table. Also using a pair of actual clean paint scrapers is better and saves a lot of chocolate.
Also as a rule of thumb, all chocolate is the same, what matters is the ratio of cocoa solids, cocoa butter, milk solids, and sugar that changes the quality of a bar (processing and type of cacao, like coffee, also matters, but that's a different beast altogether)
Perfect video. Have been making Keto chocolate with powdered erithritol. Needs some extra cocoa butter and the texture hasn’t been great. Thanks for the concise primer.
C'est bon mon ami! Very excited for a chocolate series (mini series). Your channel is the playlist of my life! Merci
I find it amazing that Amazon France uses the exact same seasonal packing tape as Amazon Texas, USA.
I made today chocolate in a village in Ecuador from cacao from their farm. It was awesome.
Merci pour la qualite de tes video, un grand merci pour ta serie sur le pain au levain, depuis je fais mon pain tous les dimanches. Continue, bravo!
I saw some Callebaut in that box, and I approve of your choices.
BTW Sourdough makes an excellent cake to be paired with chocolate. Light sourness with right amount of sugar in chocolate and in the dough is HEAVENLY!
I like your channel and I pray for safety. I was thinking you other day when watching news, I glad you are well.
I gave it a thumbs up now please show us the next step. Like always, the suspense is killing me!!! Dude! Ps. I love you!
You are talking about seedling. It is process where we accelerate the crystallization process by adding few crystals of that particular substance into the solution.
Just did this in the studio yesterday for a 'Millionaire's Shortbread' recipe vid that comes out this week.
I use my immersion circulator to heat to exact temps. Took a pool float, made a ring that fits the rims of my work bowls and then float them in the bath.
my chef chocolatier teached me how to temper on a marble, he said pour around 2/3of the chocolate on to it to mix the cold chocolate with the warmer one to get the perfect temperature
ooh making truffles and home made chocolate gifts on Monday this is very handy as a we reminder.
alex you should try one of those seed-to-bar chocolate making kits! not on the topic of tempering but they look so interesting
I tried tempering my own chocolate once but ended up with a bloom all over it!!! Hopefully I can learn from you!
Ah good old Callebaut Chocolate chips, we use them at work to coat fruits for our in store made salads and fruit mixes. After tring 4 other manufacturer we did stick with them, so good choice for a base chocolate. Cant wait to see what youll make with them! :D
Hurry with the next episode! love the show!
Okay, that was really interesting with the different arrangements of the molecules in cocoa butter.
Thank you
You should definitely show us how to make chocolate decorations as well. Great vid btw!
Ouiiii ! Parfaite vidéo pour l'obsédée de pâtisserie et de réaction chimique que je suis :D
Je suis pas fan de chocolat à la base, même si en vieillissant mon palais apprécie un peu plus, mais j'adore le travailler !
Hâte de voir les prochaines vidéos là dessus !!
I had no idea chocolate was so involved. Then again, I always just left sun-melted bars on the counter to cool, which I guess let whatever un-melted bits were left seed the rest.
You should try using cocoa butter silk. It has worked well for me in the past
I've just discovered your channel and I'm in love! Man, you're so cool! /D
The easiest way is to use Mycryo actually, it's made by Callebaut, I recognised the package of the chocolate you've bought.
It is somewhat activated cacao butter granules, you ad them to the chocolate at 36 Celsius and mix it a little bit, you need 10 grams of Mycryo to temper 1 kilo of chocolate, so it's handy.
But seeding is pretty easy way too.
I keep seeing crazy stuff about yellow vests and protesting, and I keep thinking, I hope Alex is safe. Are you? I was glad you posted. Take care.
11:22 When you attempt to make normal chocolate but end up with an even better Nestle Aero bar
Salut Alex, I’ve been playing a bit with tempering, working with small quantities to make fruit “pralines” and I ended up using the microwave technique that I found most foolproof and labour extensive. You don’t need a thermometer for this technique :-)
Once you've completed your chocolate journey please move to fudge! :) Love the videos! When I'm in Paris next year I'll stop in.
"To be more specific this is not baking chocolate this is called SHIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIT"
~Alex 2018
So you bought chocolate, melted it and then tempered it to get it back to its original state?!
NICE!!!! 👍🏻
alex = sense of humour overloaded.
Hey Alex you need to try tempering Chocolate in a water circulator machine (sous vide) it controls the temperature with precision
Keep up the good work xD
I love your christmas sweater.
I am really tempted to buy this couverture on french Amazon for the pralines I am making for christmas... :D
I just use my 30 year old tempering machine. It uses light bulbs under a 20kg capacity metal bowl that rotates with a scraper inside.
I was half expecting a vibrating settling device to solve the bubble problem, like what they use with concrete and stuff
I can't understand tempering, if the right temperature is 33°C when you put it in the fridge it is going to pass through all the not wanted lower temperatures, right? Why don't you sous vide it to 33,8ºC?
If I watched the whole video? Yes. If I watched the first 13 seconds a bunch of times, multiple days, felt goosebumps and everything? Also yes.
Honestly I can’t even understand him but his voice is sooooo beautiful
Alex needs to have his own french guy cooking chocolate mold
Love your videos! Inspiring as hell!