I'm in love with your teaching style, just the right pace, just the right amount of info and your passion is contagious. Thank you times a billion zillion!!!
As a culinary student I really appreciate that you know the science and proper way of tempering chocolate and the terms behind it. I love your videos, very fun and informative.
Holy cow. I have owned a chocolate company for over 30 years. We just melt the chocolate, pour it in the acrylic molds put them in the freezer and they are perfect every time.
@@SugarGeekShow thank you for the awesome tutorial. So 24 ounces of chocolate will only make 6 bombs? How many ounces would I need to make 36? Also where do you purchase your Callebaut chocolate from?
I’m a real sugar geek, I could listen to you talk about chocolate temperament and sugar crystallization all day! New subscriber here! So happy I found this channel!!
I have been searching for technical aspects of melting the chocolate correctly. Thank you so much for clarifying this. I have had a lot of mess ups when attempting to melt chocolate and want to avoid that frustration.
Coming back to this video for a refresher before I make 100+ cocoa bombs! It seems like every other tutorial is for using candy melts. You seriously changed my chocolate-y life with your tempering tutorial, I always used either paramount crystals or seeding / tabling methods that I was taught in pastry class. Thanks Liz ❤️
I appreciate how this is a realistic portrayal of the time it will take to make these. 5 minute videos make me feel like I can whip things up so quickly. Never happens
Shaving the chocolate looks therapeutic to me. :) I appreciate the science lesson! So much fun, I wish I could upvote multiple times. Thanks, Sugar Geek!
I could just watch five minutes of you chopping the chocolate. So satisfying! It’s tedious but one of my favorite parts of making chocolates... that and the beautiful ribbons when it hits that sweet spot. Oooooh!
The easiest way I found to temper chocolate was with a counter top bread proofer. You can set the thermostat to the temperature you want and keep it at it. No longer having the chocolate hardening after a while and having to bring the temp back up and risking having to temper it again.
This is the first way I learned how to temper. I am very lucky to have a 3’ x 9’ marble countertop. I just taught myself the tabling method. I know it took months to get it, but once you figure it out... you are golden ❤️ Thanks Liz for this instruction! I have been looking at tons of comments asking how to temper... and you nailed it!
I love my infrared thermometer and I had an inexpensive chocolate tempering machine(it died) and then I discovered another use for my Kenwood Cooking Chef stand mixer. OMG, I can set the desired temp and the induction plate on the bottom melts my chocolate while the paddle attachment stirs. Love it.
You make this look a little easier than it actually is, if you’re totally new to working with chocolate - lol! But I did get 3 fantastic chocolate bombs out of my first experiment, following your chocolate tempering video and this one. Thank you so much for the info and inspiration!!
I love that I just learned that I´ve already tempered chocolate like once in my life, I remember one time I melt some chocolate and I loved the texture and then I couldn´t ever find a way to melt chocolate like that one ocassion, but I was not awared that it was tempered
@@ckhott Desiree is making a joke referencing another youtube chef who has strong feelings about tempering chocolate haha. Not complaining about the video.
You really helped demystify tempering 🍫 for me. I now know how I failed before...so many times, and in so many ways! PLUS we now have a reuse for all those temperature guns we all had to buy to take our temperatures! Genius! Thanks so much. 🍫🍷
Whew I made 12 of these today for the first time and it was a lot of work and very messy! It also took me 4 hours to only make 12!! But I loved your video on these as it was very informative. Thank You!
Ghirardelli now has dark milk and white chocolate melting chocolate please birthday call it. They look like candy melts but they taste so much more nice and if people can't afford the good chocolate go ahead and grab those usually at Sam's Club in a 4 or 5 lb bag.
There is a way to temper chocolate without a thermometer, but not in the microwave. You slowly melt 2/3s of your chocolate in a pot on the stove and when it's melted but not runny you add the last third and stir until smoothly combined. I believe this method is called seeding the chocolate. I'm not a pastry chef but the desperation from lack of peanut butter cups in my country was mounting, so I tried it at home and it worked!
I add a teaspoon of non dairy powdered creamer to mine. This way you can use boiling water vs milk and gives it that creaminess you want. I also mix my hot chocolate with regular and dark Chocolate Cocoa, just to help in all that sweetness and actually taste like hot chocolate vs just melted chocolate
I found a popcorn popping bowl at target for $6 that I use to temper my chocolate in the microwave. It works so much better than glass and so much cheaper than buying a silicone or chocolate melting bowl. I was constantly ruining my temper with glass and metal bowls.
Try using a cookie sheet instead of parchment? I did this back in culinary school when we were tempering and it helped so much with keeping that thick layer away from the top
Hey Liz, Happy New Year!! I'm not sure HOW I stumbled on your videos, but boy, I am so glad that I did!!! I have watched soooooooooooooooo many choc bomb videos, this is THE best and I have learned so much about tempering from your other tutorial too. Fun, informative (I'm a geek lover too, I love to the know sciencey bit) and fabulous. Thank you!!! I shall be binge-watching your other tutorials throughout this new lockdown. xoxoxo
Awesome instruct! Thank you so much! Will you please do a video on a hot chocolate bomb not using a powdered mix? Maybe one filled with ganache?! Also, will adding coloring to tempered white chocolate mess with the temp needed for tempering?
Knowing my lack of patience at the best of time, and my propensity to mess up the slow self-tempering thing by overshooting the 90 degrees mark - could I simply fully melt 3/4s of the chocolate in the microwave, wait for it to cool a little if needed and then stir in the other quarter of shaved, unmelted chocolate from the get-go?
Liz, those are awesome and would make great gifts for children. I'm going to make them for my granddaughters and buy a special cup for them. Thanks so much 💖
Yay! Hope you like them! I recently started using a 3 piece mold and actually find it easier, if you’re interested here’s the link. www.etsy.com/shop/SweetElizabethCake?coupon=SUGARGEEK
Whew!! This project reminds me of the LONG lines folks wait in for a 5 minute or LESS ride at an amusement park! 😜 Nevertheless, we’re Still filled with enough joy to do it all over again! 🤣 Thanks again for sharing!😋💕
I saw hot chocolate bombs mentioned on Critical Role, had to see if they were a real thing. That looks so fun! I'll have to see if me silicone D20 molds would work for that. They're a bit big, so you'd probably have to use it in a big stein rather than a mug.
Pleeeeeaaase! My inner geek LOVES your inner geek! Thank you! Do you have a video about stirring clockwise to make the ions of batter or scrambled egg (or anything) positive & more fluffy??? I heard this somewhere,but haven't found anything on it.
When you piped the chocolate to hide the seams and added the decorations, how long should you let it set to harden before packaging for gifts? I like this method better than melting the spheres using a warm pan.
Hello! I made these last year and did okay with the microwave method even though I’d sometimes end up with small bits of unmelted chocolate in my batch. Thank you so much for these tutorials!!! Although I question my sanity making these again to sell this year, I’m trying again. I have a question about cloudy chocolate. I temper the chocolate and it passes the fridge test. It comes out of my plastic molds fine. But some shells are nice and shiny and some have cloudy dull swirls. I live in a hot climate. Could this be due to my cooling method? I put them in the freezer for 5 min and they come out fine. But it’s just later things don’t look as nice as they did when they first come out. Thank you soooo much for your help 💕. You are amazing Liz!
😁 i really enjoyed your video ... i had the acrylic mould i melted the chocolate in the choco melter and stirred ... poured it i the mould and did all the steps ... and after a while ... how could i release them from the mould 🙈🙈🙈,? it took a long time and tapping to release them which was my only wish to get them off whithout ruining my mould ....... however lastely they came out ... after a long struggle ... and they were shiny too ... but i know there was something wrong ... will try tempering your way ... thanks a lot for the video ... i wish to dance at the end too 🌹🌹🌹 Another quedtion in my situation .. what could i do to save them after beiing stuck .. thanks in advance
I'm in love with your teaching style, just the right pace, just the right amount of info and your passion is contagious. Thank you times a billion zillion!!!
Oh boy! It just got real up in here!!! I can't wait to try this for my nieces and nephews. My reign as the cool aunt CONTINUES!
Xd this is the type of cool aunt I wanna be
Lol this was my same exact thought for my nephews!
I love the sound of the chopping chocolate
@@karenelizabeth1433 same
This is Genius!!!! I love it!!!!!
I found you during quarantine and I trust you with my life
X2
Same! 🙌🏾
bella gonzalez you are the best!! 😂😍
Idk why I can’t stop laughing at this comment 🤣🤣🤣
Meee toooo
One of those people you can tell are wholesome and genuine even through a screen
As a culinary student I really appreciate that you know the science and proper way of tempering chocolate and the terms behind it. I love your videos, very fun and informative.
Best videos on TH-cam. Usually videos this long are 80% fluff. This is exactly what I've been looking for!! The science, the technique, and no fluff!
Holy cow. I have owned a chocolate company for over 30 years. We just melt the chocolate, pour it in the acrylic molds put them in the freezer and they are perfect every time.
So i can use the great value bark chocolate
@@vinylgirlromine6106 yes! 1 cube makes a bomb
Nice to know!
I’ve had the same luck also 😅
I enjoyed the tutorial.. you warned us ... you’re a geek .. no shortcuts ☺️
Watching you chop chocolate was way too satisfying. Only reason why I’m making these now🥴
Chloe it’s like those soap cutting videos!!
@@SugarGeekShow ikr
Def got asmr vibes!!
@@SugarGeekShow thank you for the awesome tutorial. So 24 ounces of chocolate will only make 6 bombs? How many ounces would I need to make 36? Also where do you purchase your Callebaut chocolate from?
I’m a real sugar geek, I could listen to you talk about chocolate temperament and sugar crystallization all day! New subscriber here! So happy I found this channel!!
I love your personality! Thank you for not being boring to watch as I learn!
Best rendition of tempering chocolate I have found!! Thanks for making life easier.
You always make things look so easy. PS: very clever solution to the unsightly seams that so many are having trouble with.
Cakers know how to hide the flaws :-D haha
I have been searching for technical aspects of melting the chocolate correctly. Thank you so much for clarifying this. I have had a lot of mess ups when attempting to melt chocolate and want to avoid that frustration.
Coming back to this video for a refresher before I make 100+ cocoa bombs! It seems like every other tutorial is for using candy melts. You seriously changed my chocolate-y life with your tempering tutorial, I always used either paramount crystals or seeding / tabling methods that I was taught in pastry class. Thanks Liz ❤️
Oh my goodness, I could watch you cook anything. You are such an adorable person! Thank you for gracing TH-cam with your talent and preciousness!
Liz is the best teacher!
I just ordered silicone molds. Gonna make the bombs for hot chocolate. Ive watched another method and yours it much simpler..thanks for sharing!
I love the detail you put into your description. I picked up quite a few tips and I'm working up the courage to try my first chocolate bomb.
I appreciate how this is a realistic portrayal of the time it will take to make these. 5 minute videos make me feel like I can whip things up so quickly. Never happens
Shaving the chocolate looks therapeutic to me. :) I appreciate the science lesson! So much fun, I wish I could upvote multiple times. Thanks, Sugar Geek!
I could just watch five minutes of you chopping the chocolate. So satisfying! It’s tedious but one of my favorite parts of making chocolates... that and the beautiful ribbons when it hits that sweet spot. Oooooh!
I swear I was checking out your baby Yoda the whole time! Thanks for the great tutorial and the close up of baby Yoda!
He's my favorite!! Haha
Baby yoda distracted me too, gonna have to rewatch this video lol
@@tmcgee77 I did that too,lol. Still looking for a link to it to purchase
@@michelepace777 target carries baby yoda...we got ours on Amazon, he even makes baby sounds haha
@@tmcgee77 Really!! Oh my goodness I need to run to Target Tuesday! Thank you so very much!@!@
The easiest way I found to temper chocolate was with a counter top bread proofer. You can set the thermostat to the temperature you want and keep it at it. No longer having the chocolate hardening after a while and having to bring the temp back up and risking having to temper it again.
Thanks for the tip!
Clever
This is the first way I learned how to temper. I am very lucky to have a 3’ x 9’ marble countertop. I just taught myself the tabling method. I know it took months to get it, but once you figure it out... you are golden ❤️ Thanks Liz for this instruction! I have been looking at tons of comments asking how to temper... and you nailed it!
I love the tabling method too
I love my infrared thermometer and I had an inexpensive chocolate tempering machine(it died) and then I discovered another use for my Kenwood Cooking Chef stand mixer. OMG, I can set the desired temp and the induction plate on the bottom melts my chocolate while the paddle attachment stirs. Love it.
You make this look a little easier than it actually is, if you’re totally new to working with chocolate - lol! But I did get 3 fantastic chocolate bombs out of my first experiment, following your chocolate tempering video and this one. Thank you so much for the info and inspiration!!
I love the conversation with Baby Yoda, at the end. Superb!
1. Cutting the chocolate was very satisfying to watch!
2. I'll be making these for Christmas!!! Thanks for all you do Liz!!!🌹🌹🌹
I actually tried this and it totally works!
Keep up the great work💗
It is sooooo shiny in the acrylic mold, you can actually see the light ring reflection on them! WOW!
Thanks for the science behind the cooking! It really helps me have a better understanding of why things have to be cook a certain way.
I love that I just learned that I´ve already tempered chocolate like once in my life, I remember one time I melt some chocolate and I loved the texture and then I couldn´t ever find a way to melt chocolate like that one ocassion, but I was not awared that it was tempered
Oh my word what a great idea for Christmas. Love how you explained everything
Chocolate, what could better? Now you add the science to it and I am hooked! Have to watch these with my Grandbabies?
Thanks for making these!
The cutting of the chocolate shavings is soooo satisfying
Thanks so much for taking the time to explain things thoroughly!
"First we're gonna temper chocolate!"
*Claire Saffitz has left the chat*
Was totally thinking about Shola watching this
Came here to make this comment
Oh for goodness sake, simply skip the parts you don't want to watch!
When she said "it's so easy!" I said "CLAIRE WOULD SAY OTHERWISE."
@@ckhott Desiree is making a joke referencing another youtube chef who has strong feelings about tempering chocolate haha. Not complaining about the video.
You really helped demystify tempering 🍫 for me. I now know how I failed before...so many times, and in so many ways! PLUS we now have a reuse for all those temperature guns we all had to buy to take our temperatures! Genius! Thanks so much. 🍫🍷
That thermometer 🌡! 😳
GAME CHANGER! Thank you!!!!
Whew I made 12 of these today for the first time and it was a lot of work and very messy! It also took me 4 hours to only make 12!! But I loved your video on these as it was very informative. Thank You!
What a lovely personality! So easy to watch and listen to
Ghirardelli now has dark milk and white chocolate melting chocolate please birthday call it. They look like candy melts but they taste so much more nice and if people can't afford the good chocolate go ahead and grab those usually at Sam's Club in a 4 or 5 lb bag.
This has been the most helpful tempering video I have ever seen!! Thank you for all your tips!
Those mugs are stunning!!!
Yes!!!! Finally someone who uses actual chocolate instead of compound stuff!! Thank you :D
Wow, this is a PROCESS!! Thank you for being so thorough!
Chocolate can be so tough, I want everybody to have beautiful chocolate bombs! Without the headaches ☺️
There is a way to temper chocolate without a thermometer, but not in the microwave. You slowly melt 2/3s of your chocolate in a pot on the stove and when it's melted but not runny you add the last third and stir until smoothly combined. I believe this method is called seeding the chocolate. I'm not a pastry chef but the desperation from lack of peanut butter cups in my country was mounting, so I tried it at home and it worked!
When you smacked the acrylic mold against the table and ALL the spheres just popped out immediately, my breath was taken away 😱
I add a teaspoon of non dairy powdered creamer to mine. This way you can use boiling water vs milk and gives it that creaminess you want. I also mix my hot chocolate with regular and dark Chocolate Cocoa, just to help in all that sweetness and actually taste like hot chocolate vs just melted chocolate
I feel like your method is better than the typical method! Thank you 🥰
Thank you so much
Looks really good and thanks for always sharing great tips
It's so satisfying watching her chop the chocolate up
You are so cute! You have really been helpful on the tempering process. Helped me a lot during the candy making season!
I was struggling so much with melting the chocolate! thank you so much for making me understand why my chocolate was no coming out good!
Yay I’m glad it worked! So glad I could help 🥰
I AM YOUR 250th (thousandth) SUBSCRIBER!!
YAY ME!!! So excited to have found you. I love the science of food.
Thank you for your humor! I am learning from these videos. 👏🏻👏🏻👏🏻❤️
I also recently learned you can temper chocolate with a sous vide. Very exciting information for me. 😁
These looked soooo good! But I feel like you literally did it the most difficult way possible 😂
So fun!! What a great idea for holiday gifts!
i am BEYOND intrigued!
Great video! If you put the hot milk into a french press and shook the filter back and forth you could even froth the milk!
I found a popcorn popping bowl at target for $6 that I use to temper my chocolate in the microwave. It works so much better than glass and so much cheaper than buying a silicone or chocolate melting bowl. I was constantly ruining my temper with glass and metal bowls.
Try using a cookie sheet instead of parchment? I did this back in culinary school when we were tempering and it helped so much with keeping that thick layer away from the top
God bless you for showing us how to make these. I've seen this being sold for $20 each!
You are so adorable with your passion for chocolate and thank you for sharing your knowledge 🙏 happy holidays ✨
Who else found the cutting of the chocolate so comforting
Me
This was the most helpful video on any topic I have ever seen. I look forward to researching more with you.
Hey Liz, Happy New Year!! I'm not sure HOW I stumbled on your videos, but boy, I am so glad that I did!!! I have watched soooooooooooooooo many choc bomb videos, this is THE best and I have learned so much about tempering from your other tutorial too. Fun, informative (I'm a geek lover too, I love to the know sciencey bit) and fabulous. Thank you!!! I shall be binge-watching your other tutorials throughout this new lockdown. xoxoxo
I made them tonight. Came out perfect! Thanks so much for your video!
The cup design makes me think of Polyjuice Potion hahaha great video!
Very first video I watch of yours and I adore you! 🤍
Awesome instruct! Thank you so much! Will you please do a video on a hot chocolate bomb not using a powdered mix? Maybe one filled with ganache?! Also, will adding coloring to tempered white chocolate mess with the temp needed for tempering?
Knowing my lack of patience at the best of time, and my propensity to mess up the slow self-tempering thing by overshooting the 90 degrees mark - could I simply fully melt 3/4s of the chocolate in the microwave, wait for it to cool a little if needed and then stir in the other quarter of shaved, unmelted chocolate from the get-go?
watching you chop and slice this chocolate was giving me the same vibes that people get from asmr
Omg these are creative and fun I know what I'm doing tomorrow. I have a ridiculous amount of chocolate just need the other supplies.
Liz, those are awesome and would make great gifts for children. I'm going to make them for my granddaughters and buy a special cup for them. Thanks so much 💖
You are a joy to watch! Can't wait to try this.
You did a great job teaching the hot cocoa bomb! I've seen others do a slip shod method and things didn't always work out (now I know why!)
Thanks so much! I always want recipes to turn out for people, baking should be fun! 💕
You are my favorite new show! I'm a Geek too! Geeks are cool.
I am making them for little Xmas gifts for friends … so much fun.
Yay! Hope you like them! I recently started using a 3 piece mold and actually find it easier, if you’re interested here’s the link. www.etsy.com/shop/SweetElizabethCake?coupon=SUGARGEEK
Whew!! This project reminds me of the LONG lines folks wait in for a 5 minute or LESS ride at an amusement park! 😜 Nevertheless, we’re Still filled with enough joy to do it all over again! 🤣 Thanks again for sharing!😋💕
Literally the cutest chef ever !!!! 💕😂
Great video. I can’t wait to make these.
Hope you like them!! Thanks for watching
You are awesome! Very informative and super enjoyable to watch. Thanks.
I absolutely love this woman
Awwww you’re amazing! Ty!
Science and sweets it doesn't get any better!
Thank you for your great creativity 👏 🥳🙏
Hi Liz, if I use Lindt chocolate bars (which I LOVE!!) what percentage would be good?
That is very cool. I’m going to try those for my next annual hot chocolate station refill gift for Mum.
I saw hot chocolate bombs mentioned on Critical Role, had to see if they were a real thing. That looks so fun! I'll have to see if me silicone D20 molds would work for that. They're a bit big, so you'd probably have to use it in a big stein rather than a mug.
Pleeeeeaaase! My inner geek LOVES your inner geek! Thank you!
Do you have a video about stirring clockwise to make the ions of batter or scrambled egg (or anything) positive & more fluffy??? I heard this somewhere,but haven't found anything on it.
This is really interesting
This is the best tutorial I’ve see yet!
Thank you!! 🥺💕
When you piped the chocolate to hide the seams and added the decorations, how long should you let it set to harden before packaging for gifts? I like this method better than melting the spheres using a warm pan.
I love this. If you wanted to do more chocolate bonbons, I'd be all over those videos. Knocking them out of the mold is satisfying to watch. Lol
Hello! I made these last year and did okay with the microwave method even though I’d sometimes end up with small bits of unmelted chocolate in my batch. Thank you so much for these tutorials!!! Although I question my sanity making these again to sell this year, I’m trying again. I have a question about cloudy chocolate. I temper the chocolate and it passes the fridge test. It comes out of my plastic molds fine. But some shells are nice and shiny and some have cloudy dull swirls. I live in a hot climate. Could this be due to my cooling method? I put them in the freezer for 5 min and they come out fine. But it’s just later things don’t look as nice as they did when they first come out. Thank you soooo much for your help 💕. You are amazing Liz!
That chocolate chopping was soooooooo Damn satisfying 🤩☺️🥰
Amazing tutorial 🤩
Nice class.
Are you talking about temperature F• or C•.
Thank you.
😁 i really enjoyed your video ... i had the acrylic mould i melted the chocolate in the choco melter and stirred ... poured it i the mould and did all the steps ... and after a while ... how could i release them from the mould 🙈🙈🙈,?
it took a long time and tapping to release them which was my only wish to get them off whithout ruining my mould ....... however lastely they came out ... after a long struggle ... and they were shiny too ... but i know there was something wrong ... will try tempering your way ... thanks a lot for the video ... i wish to dance at the end too 🌹🌹🌹
Another quedtion in my situation .. what could i do to save them after beiing stuck .. thanks in advance