Omg, finally an explanation in depth and so easy to understand! I never understood the "need" to reheat the chocolate back up before using it as tempered. Now I understand that without reheating, I'm leaving behind some state 4 crystals as well. I thought the sole purpose of reheating was to make the chocolate more fluid and easier to work with. Now I understand I have to reheat it, and why :) Thank you so so much for making this video!
I got exactly the same thinking :D Almost noone can explain the science behind it. Everybody are explaining the steps only. Many thanks for this material :)
As a fellow scientist also studying crystal structures related to fatty acids, this was really well done. Also - can’t believe you are finding time to do this during your degree! Amazing lab group.
Hey, perhaps you know- can chocolate containing other fats mixed in, like coconut fat, or tahini(fatty sesame paste), or hazelnut paste, be tempered properly?
@@AsmageddonPrince I can only answer for myself, but I always add coconut fat and it works great. And since I always use already tempered chocolate, (I prefer bars from Lindl, a Swiss company), I know I get perfectly tempered stuff to start with, and I don't have to go past 32C once again. A little more costly, but I understand why, watching this excellent video. 🥰 If you use your microwave slowly (with 25% power) in 60-second intervals, with constant stirring in between, until you reach 32C for dark, 31C for milk and 29C for white chocolate, you are already home. No need to go the 48C route. Easy peasy.
Nobody ever ask me again, why I wield a big hammer while cooking! Kitchen Blacksmiths 👍! Best video I could find on tempering chocolate, with enough information to understand tempering in general. Cheers!
Today I managed the first time to temper chocolate. It's so satisfying to achieve a shiny chocolate with a nice snap. Thank you very much Ming your explanations helped me a lot.
As a pastry chef, this is really great and admirable how you explain it all on point and so easy to understand. keep doing amazing work explaining the world, I love it when people are curious enough to get excited about discovering how and why things are like they are. 🤩
Thank you for the kind message, Betty! What you describe really gets to the heart of why we started this channel - helping people uncover the why's and how's of processes that we often take for granted. - Ming
Best description on tempering chocolate by far. Easy to understand. And by understanding what is going on, you are less likely to mess it up. Well done.
And now I finally know this mystery. At first I thought it might be too much science, but this scientist did a fantastic job of explaining just what we need to know.
I've looked up tempering chocolate more times than i can count, but have never been able to wrap my adhd brain around the process, so i forget it all. But it turns out I've been tempering my chocolate without realizing it, all this time 😂 I've always melted my chocolate, and then mixed in some reserve chocolate because i just felt it made a better texture for dipping/drizzling etc. Wow I'm slow, but also somehow smarter than i thought 🫠
Your easy-going presentation and no-nonsense science of chocolate were top-notch. I learned more about the process of tempering in this video than in dozens of others I have seen. Good job :)
I am a fairly new mechanical engineer working in the steel industry and I think this was a great video! I love your use of the term "culinary blacksmith" because I thought the same thing when I first heard about "tempering chocolate"; my mind also created an image of a steel mill casting chocolate instead of steel haha. One other food product that reminds me of steel making is gelatine, because water gets trapped inside of the triple helix protein structure when it cools, like how Carbon gets trapped inside of Iron's cubic structure during solid solution strengthening.
This explanation was fantastic: well paced, direct but thorough; I learn so much better through graphics and charts, and love to get to molecular level of subjects. Thank you so very much
At last, I finally understand chocolate tempering. Chefs never explain properly, probably because they don't know the science behind it. Thanks a lot. My daughter and I are off to temper some chocolate and also create some 'bad' chocolate to better understand and prove the science. Cheers!😊
Wonderful explanation that finally answered all my questions! I tried proper tempering for the first time today, and while other videos told me how to do it and included some basics about the crystal structures, they didn't have such neat graphics and also didn't explain why we don't have to worry about the "bad" crystals during the final cooldown phase. So thank you for addressing the whole process in such a detailed and easy-to-understand way!
Watching this video again and I just noticed I posted my first comment here 3y ago! I love coming back to these videos every now and then. Pleeease make some more hreat videos!❤️
BEST VIDEO EVER. Ming has managed what 6 professional chocolatier chefs couldn't: help me understand how does the tempering chocolate process works, and most importantly, WHY it has to be done a certain way, so I don't f**ck up xD!! Thank you Ming, these videos are amazing, please keep up the good work!!!
Thank you so much for doing what you do! I am such a visual person when it comes to these things, at least for solidifying the concepts. Speaking of solidifying, just made some bonbons with tempered chocolate and it was so cool to imagine the structures changing during the process! All thanks to your video. Cheers
Absolutely wonderful. U explained so well. No other person can explain like u with graphical illustration. I just didn't understand the last line of nucleation. Why this is relevant
sir i must tank you for this explanation it was most certainly very interesting to watch and has quite drasticly increased my knowledge of the arts of chocolate making
Superb exposé on chocolate tempering! One aspect of seeding is adding pure type V crystals of pure cocoa butter (incubated @33.6°C for 24hours) without the cocoa solids so you just melt and when the T
This is a great lesson! To the point, simple yet full of information. Now I finally understand. Tis is the video to end all other videos about tempering chocolate, I'll never have to watch another.
Seriously thank you. You hit this one out of the park on the explination. I have been having issues with chocolate melting too easily to the touch & bending. I will have to give this a go to see how it turns out with this method. The deeper I dive into chocolate making the more interesting it becomes. Never gave it a thought that the crystal molicules would play such a big part in the making of a solid chocolate bar. Thanks man!
Thank you! I learned how to temper from a basic video. Sometimes, the chocolate would turn out okay Other times, not so much. I didn't know why. After watching this video, it's clearer to me. Sometimes, the chocolate cooled too fast, and I was forced to add a little heat. What I thought were flawed attempts were actually more effective.
You are an amazing teacher! You speak out so clearly the science behind it. I took a course on chocolate for 3 months and this video gives actually a better understanding than all of my course 😆 bravo! And thank you!
I LOVE hearing the science of it!! Also, loved the articulation and manner of your speaking. I am "going forth" right now to try to make a chocolate coffin to put a mummy cake into!
Thank youu for this amazing video. Your voice makes me calm down, I was trying to temper my chocolate for the first time and I failed Thanks for explaining and sharing this information with us❤❤❤❤
Wow, this is one of the most impressive videos explaining science in our daily life. What application is used to add so many graphs and charts presented in perfect timings?
Best explanation. Not it is an art and give the chocolate love or other unhelpful tips when people that actually does not know what they are doing tries to explain.
OMG this video was amazing! This is seriously the only explanation I've found on YT that lays out a framework for the mechanics of chocolate tempering. Many I've seen take twice as long to give a rough algorithm for tempering that is nearly impossible to follow because they cannot explain the basic physics in terms of time, temp and phase. Thanks for being an amazing science AND food communicator!
Great video! Since I want to make my own chocolate I do not like the idea of using someone else's chocolate for seeding. I imagine that any of my own left over chocolate can be used for future seeding.
Fantasticly explained, basically cool form around 40c to 27 c then reheat to 31c and pour into moulds if you have no other temperered chocolate to use for seeding.
Yes, seizing is on our list! I'm thinking about making it a Halloween/Valentine's-themed episode about chocolate-covered treats - we can use that as a springboard to discuss why chocolate seizes :) - Ming
Subscribed! Comparing tempering chocolate 🍫 with tempering metal, cleared the process perfectly for me. Nobody has ever explained tempering chocolate 🍫 in such a clear and understandable way. Excellent channel!
This makes way more sense then the non-technical videos made by cooks instead of scientists. I am making carob from scratch and my cacao butter does not come with known phase and so I cannot add seeds. So how long to hold at ~31C to assure I have enough phase 5 nucleation sites so that it will dominate when it cools? Or am I assured enough nucleation sites because I did the undercooling? Thanks much for making this video!
O. M. G!! Thank you thank you thank you! Watched about 50 chefs on YT try to explain this. Could just be they didn't fully understand it either but yours is easily the best explanation of tempering chocolate I've found. Undercooling, phase six, crystal growth vs nucleation, the whole deal. Thanks man!
Thank you so much for the video, it's so helpful for my project. Meanwhile, may you share more about the "time" (x-axis) since you mentioned it's also a factor in chocolate tempering process... like how fast does the temperature should be achieved for undercooling (27°C) and re-hearting (31°C)? Thank you in advance 🙏
I'll never have a practical use for this information but it is always driven me insane not knowing why you mix in unmelted chocolate to make your melted chocolate set better. One last question the universe can keep from me 🥳
Great information! Only issue is the spoon on the left in the end isn't actually tempered correctly. Streaks like that are indicative of improper crystallization.
Yes, great catch - admittedly this was my first time coating a spoon with tempered chocolate, so that part of the video _is_ a little bit iffy. But we hope that seeing the crack was a compelling enough contrast between phase IV and phase V :) - Ming
Thank you so much for explaining this from a scientific perspective. I had no idea why I had to do all of these steps and didn't understand why it mattered so much when I was a degree or two off! This really helped me in the kitchen!
This is the best resource for tempering chocolate that I've come across! For the microwave method where chocolate is only heated to just under the beta crystal V melting point, I guess it works because there tends to be less VI crystals in the untempered chocolate since those crystals are slow to nucleate?
Thank you so much for this video. I’ve been trying to master this. I even bought a dedicated chocolate fridge because I’ve had such problems tempering and never getting that snap and always melting in my hands. Now I FINALLY understand what’s I’ve been doing wrong. It’s the beta 4 I’m not heating it back up high enough. I just order 650$ worth of chocolate and I honestly couldn’t have learned this a moment too soon!! Thank you. I’ve been practicing on 100$ block of chocolate hoping to somehow learn this before my big order arrives and I need to know what I’m doing. Thank you again. I must be thick headed or something because I’ve been learning this for two months from a million sources but NEVER ONCE did anyone explain my problem in such detail and visually so that even I was able to understand it. Thank you. I’ve saved and downloaded this to keep it handy should my notes need your resource to make me relearn again. Thank you 🙏 so very much 🙏
oh, my gosh....what a great presentation....I never knew about any of this...how interesting~! I just wanted to learn the simplest way to melt chocolate to coat coconut macaroons or cookies tonight and I got led down a rabbit hole of you tube videos when cooks started talking about "tempering" and things depending on whether or not the chocolate contains cocoa butter or vegetable oil - what?? And other cooks adding a tsp of veg oil....huh? Some cooks doing all the chocolate at once and others adding in "seed chocolate"....I'm like - WHAT?? It was all too much for me, so I'm sitting here eating PLAIN coconut cookies and learning more about it. This video gives me the confidence to wing it until I get a thermometer.. ha ha....Thanks for your help~!
Hi Govinda, I'm so glad to hear that this video made it all click! These are exactly the kinds of lightbulb moments we hoped for when we started this channel. Hope you managed to make some chocolate coconut cookies in the end - Ming
Great video, I temper chocolate a lot using a table top tempering machine, can you tell me if it is best to let the chocolate set at room temperature? I sometimes put them in the fridge to speed the process up but I think this encourages the chocolate to bloom?
Omg, finally an explanation in depth and so easy to understand! I never understood the "need" to reheat the chocolate back up before using it as tempered. Now I understand that without reheating, I'm leaving behind some state 4 crystals as well. I thought the sole purpose of reheating was to make the chocolate more fluid and easier to work with. Now I understand I have to reheat it, and why :) Thank you so so much for making this video!
I got exactly the same thinking :D Almost noone can explain the science behind it. Everybody are explaining the steps only. Many thanks for this material :)
SAME!
A science nerd teaching a cooking nerd how to temper chocolate. This is exactly what I was looking for.
Finally someone who understands. Also explained well. Thank you!
This is the best video i've seen that explains tempering chocolate, thank you. I admire your passion for science
That's very kind of you to say, thank you. We're glad that you enjoyed this video and could feel our enthusiasm for materials science :) - Ming
100%
Exactly so, engineering nicely explained.
As a fellow scientist also studying crystal structures related to fatty acids, this was really well done. Also - can’t believe you are finding time to do this during your degree! Amazing lab group.
Hey, perhaps you know- can chocolate containing other fats mixed in, like coconut fat, or tahini(fatty sesame paste), or hazelnut paste, be tempered properly?
@@AsmageddonPrince I can only answer for myself, but I always add coconut fat and it works great. And since I always use already tempered chocolate, (I prefer bars from Lindl, a Swiss company), I know I get perfectly tempered stuff to start with, and I don't have to go past 32C once again. A little more costly, but I understand why, watching this excellent video. 🥰
If you use your microwave slowly (with 25% power) in 60-second intervals, with constant stirring in between, until you reach 32C for dark, 31C for milk and 29C for white chocolate, you are already home. No need to go the 48C route. Easy peasy.
Nobody ever ask me again, why I wield a big hammer while cooking! Kitchen Blacksmiths 👍!
Best video I could find on tempering chocolate, with enough information to understand tempering in general.
Cheers!
If every video were as clear and amazing as this beautifully presented explanation, the world would be a better place
Today I managed the first time to temper chocolate. It's so satisfying to achieve a shiny chocolate with a nice snap. Thank you very much Ming your explanations helped me a lot.
As a pastry chef, this is really great and admirable how you explain it all on point and so easy to understand. keep doing amazing work explaining the world, I love it when people are curious enough to get excited about discovering how and why things are like they are. 🤩
Thank you for the kind message, Betty! What you describe really gets to the heart of why we started this channel - helping people uncover the why's and how's of processes that we often take for granted. - Ming
I had never ever seen one so clear explanation about chocolate tempering! Brilliant!!! Thank you very much!!! 🙏🙏❤❤
I should say this is the first time I actually understand why and how to temper chocolate. Great video!
Best description on tempering chocolate by far. Easy to understand. And by understanding what is going on, you are less likely to mess it up. Well done.
Engineer here. First time I knew about tempered chocolate I’m like I wish there’s a video that explains the science of it. And there it’s! Amazing
And now I finally know this mystery. At first I thought it might be too much science, but this scientist did a fantastic job of explaining just what we need to know.
I've looked up tempering chocolate more times than i can count, but have never been able to wrap my adhd brain around the process, so i forget it all. But it turns out I've been tempering my chocolate without realizing it, all this time 😂 I've always melted my chocolate, and then mixed in some reserve chocolate because i just felt it made a better texture for dipping/drizzling etc. Wow I'm slow, but also somehow smarter than i thought 🫠
Your easy-going presentation and no-nonsense science of chocolate were top-notch. I learned more about the process of tempering in this video than in dozens of others I have seen. Good job :)
I am a fairly new mechanical engineer working in the steel industry and I think this was a great video! I love your use of the term "culinary blacksmith" because I thought the same thing when I first heard about "tempering chocolate"; my mind also created an image of a steel mill casting chocolate instead of steel haha. One other food product that reminds me of steel making is gelatine, because water gets trapped inside of the triple helix protein structure when it cools, like how Carbon gets trapped inside of Iron's cubic structure during solid solution strengthening.
very informative and helpful
This explanation was fantastic: well paced, direct but thorough; I learn so much better through graphics and charts, and love to get to molecular level of subjects. Thank you so very much
Thank you for the explanation! I'm a machanical engineer and had never associated it with metal tempering. Now it makes so much sense!
At last, I finally understand chocolate tempering. Chefs never explain properly, probably because they don't know the science behind it. Thanks a lot. My daughter and I are off to temper some chocolate and also create some 'bad' chocolate to better understand and prove the science. Cheers!😊
Wonderful explanation that finally answered all my questions! I tried proper tempering for the first time today, and while other videos told me how to do it and included some basics about the crystal structures, they didn't have such neat graphics and also didn't explain why we don't have to worry about the "bad" crystals during the final cooldown phase. So thank you for addressing the whole process in such a detailed and easy-to-understand way!
Seriously underrated, actually best explanation I've seen.
Watching this video again and I just noticed I posted my first comment here 3y ago!
I love coming back to these videos every now and then.
Pleeease make some more hreat videos!❤️
This was soooo helpful!!! Thoroughly enjoyed the whole video. Kitchen chemistry is awesome!
BEST VIDEO EVER. Ming has managed what 6 professional chocolatier chefs couldn't: help me understand how does the tempering chocolate process works, and most importantly, WHY it has to be done a certain way, so I don't f**ck up xD!! Thank you Ming, these videos are amazing, please keep up the good work!!!
Thank you for the best explanation of something I’ve been doing for 30 years without understanding it!
Thank you so much for doing what you do! I am such a visual person when it comes to these things, at least for solidifying the concepts. Speaking of solidifying, just made some bonbons with tempered chocolate and it was so cool to imagine the structures changing during the process! All thanks to your video. Cheers
Absolutely wonderful. U explained so well. No other person can explain like u with graphical illustration. I just didn't understand the last line of nucleation. Why this is relevant
sir i must tank you for this explanation it was most certainly very interesting to watch and has quite drasticly increased my knowledge of the arts of chocolate making
The best video on YT about tempering chocolate!
Thank you buddy ! Excellent video on the science behind tempering. I'm a bean to bar chocolate maker and I couldn't explain it better. 👏🏼👏🏼👏🏼👏🏼
This is such an awesome and clear video! Thanks for making this.
Superb video - clear, logical and very easy to understand. Thank you very much. 👍👍
The best presentation that illustrates the tempering process of chocolate. Thanks from Egypt
Superb exposé on chocolate tempering! One aspect of seeding is adding pure type V crystals of pure cocoa butter (incubated @33.6°C for 24hours) without the cocoa solids so you just melt and when the T
This is a great lesson! To the point, simple yet full of information. Now I finally understand. Tis is the video to end all other videos about tempering chocolate, I'll never have to watch another.
Easily - The BEST video explaining TEMPERING. Great Going My Friend ! You ROCK Man !
Seriously thank you. You hit this one out of the park on the explination. I have been having issues with chocolate melting too easily to the touch & bending. I will have to give this a go to see how it turns out with this method. The deeper I dive into chocolate making the more interesting it becomes. Never gave it a thought that the crystal molicules would play such a big part in the making of a solid chocolate bar. Thanks man!
Thank you! I learned how to temper from a basic video. Sometimes, the chocolate would turn out okay Other times, not so much. I didn't know why. After watching this video, it's clearer to me. Sometimes, the chocolate cooled too fast, and I was forced to add a little heat. What I thought were flawed attempts were actually more effective.
The best tempering explanation I have seen so far and I have seen quite a few! Thanks, really appreciate it
BRILLIANT EXPLANATION ON TEMPERING AND EXPLAINED WITH SIMPLICITY
You are an amazing teacher! You speak out so clearly the science behind it. I took a course on chocolate for 3 months and this video gives actually a better understanding than all of my course 😆 bravo! And thank you!
Thank you Amélie! I'm so glad that this video could still be helpful for someone as experienced as yourself - I appreciate the kind message. - Ming
best explanation I have ever heard to explain tempering
I LOVE hearing the science of it!! Also, loved the articulation and manner of your speaking. I am "going forth" right now to try to make a chocolate coffin to put a mummy cake into!
So how long do we need to keep it at each temp if we aren't using the seeding method
Fantastic video. Well presented with the perfect balance of science and practical tips. Thank you, I'm now a subscriber
Thank youu for this amazing video. Your voice makes me calm down, I was trying to temper my chocolate for the first time and I failed
Thanks for explaining and sharing this information with us❤❤❤❤
Wow, this is one of the most impressive videos explaining science in our daily life. What application is used to add so many graphs and charts presented in perfect timings?
Best explanation.
Not it is an art and give the chocolate love or other unhelpful tips when people that actually does not know what they are doing tries to explain.
This is amazing!!! Thank you so much! Your explanation is truly the best on the Internet!
A very well thought out presentation! Truly excellent! Thank you.
Kid...you`ve got a knack for clearly conveying details. Well done.
(btw, love the comment about the comically oversized bowl...)
Thanks for the kind words. And yes, there's only so many kitchen utensils a grad student can afford :) - Ming
Yeahhhhhh... that graph is a game changer, many thanks!
How best is it to measure the temperature? What equipment is best for an accurate reading?
OMG this video was amazing! This is seriously the only explanation I've found on YT that lays out a framework for the mechanics of chocolate tempering. Many I've seen take twice as long to give a rough algorithm for tempering that is nearly impossible to follow because they cannot explain the basic physics in terms of time, temp and phase. Thanks for being an amazing science AND food communicator!
Great video! Since I want to make my own chocolate I do not like the idea of using someone else's chocolate for seeding. I imagine that any of my own left over chocolate can be used for future seeding.
And now I FINALLY understand how this works. THANK YOU!!!! I've been looking for a clear explanation of chocolate tempering for ages
God, that was absolutely the BEST video explaining this subject. Thank you so much!
Fantasticly explained, basically cool form around 40c to 27 c then reheat to 31c and pour into moulds if you have no other temperered chocolate to use for seeding.
Yes more science and technical stuff please! Love the presentation! If you are going to do more chocolate vids, chocolate siezing would be interesting
Yes, seizing is on our list! I'm thinking about making it a Halloween/Valentine's-themed episode about chocolate-covered treats - we can use that as a springboard to discuss why chocolate seizes :) - Ming
Subscribed! Comparing tempering chocolate 🍫 with tempering metal, cleared the process perfectly for me. Nobody has ever explained tempering chocolate 🍫 in such a clear and understandable way. Excellent channel!
THIS VIDEO IS SO GOOD!!! 🎉 please dont stop making these they're so informative
What a great video, it's just what I needed. It's a masterclass in presenting technical information in a clear, easy to understand way. Thank you!
Thank you soooooo much!Finally,I understand tempering !
This makes way more sense then the non-technical videos made by cooks instead of scientists. I am making carob from scratch and my cacao butter does not come with known phase and so I cannot add seeds. So how long to hold at ~31C to assure I have enough phase 5 nucleation sites so that it will dominate when it cools? Or am I assured enough nucleation sites because I did the undercooling?
Thanks much for making this video!
This video deserves a subscribe... Great Job...
Amazing video, finally makes this complex process understandable. Thank you!
O. M. G!! Thank you thank you thank you! Watched about 50 chefs on YT try to explain this. Could just be they didn't fully understand it either but yours is easily the best explanation of tempering chocolate I've found. Undercooling, phase six, crystal growth vs nucleation, the whole deal. Thanks man!
Haha I guess us untrained home cooks speak a common language : ) glad to hear that this explanation made it click for you - Ming
This is the best video on tempering chocolate!
Also, more people need to follow this channel!
Going to dive into the deep end...thx for explanation that I could understand!!
Thank you so much for the video, it's so helpful for my project.
Meanwhile, may you share more about the "time" (x-axis) since you mentioned it's also a factor in chocolate tempering process... like how fast does the temperature should be achieved for undercooling (27°C) and re-hearting (31°C)?
Thank you in advance 🙏
I'll never have a practical use for this information but it is always driven me insane not knowing why you mix in unmelted chocolate to make your melted chocolate set better. One last question the universe can keep from me 🥳
Great explanation, really made it easy to understand
Great information! Only issue is the spoon on the left in the end isn't actually tempered correctly. Streaks like that are indicative of improper crystallization.
Yes, great catch - admittedly this was my first time coating a spoon with tempered chocolate, so that part of the video _is_ a little bit iffy. But we hope that seeing the crack was a compelling enough contrast between phase IV and phase V :) - Ming
Awesome, great explanation!
Thank you so much for explaining this from a scientific perspective. I had no idea why I had to do all of these steps and didn't understand why it mattered so much when I was a degree or two off! This really helped me in the kitchen!
your channel is the one that food science student need
Very informative and helpful!
As already mentioned, many times, thank to your video, I finally understand the process and necessities for chocolate tempering! Thank you so much!
Fantastic video! I KNEW it wasn't just voodoo for the chosen few....
You have a subscriber. Thank you.
Thank you for including Celsius!
Your explanation is superb. Thank you
This is the best resource for tempering chocolate that I've come across! For the microwave method where chocolate is only heated to just under the beta crystal V melting point, I guess it works because there tends to be less VI crystals in the untempered chocolate since those crystals are slow to nucleate?
I could listen to this guy read a dictionary haha
As a fellow materials scientist - THANK YOU. This video makes the concept chocolate tempering…
*ahem*
…CRYSTAL clear
Okay I’ll see myself out
Beautifully and simply explained. I finally get it. Thank you!
This is one of those videos that actually makes me Like and Subscribe.
Thank you so much for this video. I’ve been trying to master this. I even bought a dedicated chocolate fridge because I’ve had such problems tempering and never getting that snap and always melting in my hands. Now I FINALLY understand what’s I’ve been doing wrong. It’s the beta 4 I’m not heating it back up high enough. I just order 650$ worth of chocolate and I honestly couldn’t have learned this a moment too soon!! Thank you.
I’ve been practicing on 100$ block of chocolate hoping to somehow learn this before my big order arrives and I need to know what I’m doing. Thank you again. I must be thick headed or something because I’ve been learning this for two months from a million sources but NEVER ONCE did anyone explain my problem in such detail and visually so that even I was able to understand it. Thank you. I’ve saved and downloaded this to keep it handy should my notes need your resource to make me relearn again. Thank you 🙏 so very much 🙏
I think that's my problem too
Awesome, best ever explanation of how and why you do what you need to do, to temper chocolate.
Amazingly explained! Many thanks from a food tech student :)
Masterful presentation. Loved the reference to metal tempering. Thanks!
The blacksmithing reference was all Cammie's idea! I love seeing these kinds of crosscutting themes permeating materials science - Ming
This video is soooooo good!!! Science Friday has a good one too. These students are brilliant. So helpful
Excellent explanation! Thank you, thank you, thank you!!!!! ❤❤❤
For the first time it made sense. Amazing!
muy bien esplicado, gracias!!! wondefull presentacion...thanks..
oh, my gosh....what a great presentation....I never knew about any of this...how interesting~! I just wanted to learn the simplest way to melt chocolate to coat coconut macaroons or cookies tonight and I got led down a rabbit hole of you tube videos when cooks started talking about "tempering" and things depending on whether or not the chocolate contains cocoa butter or vegetable oil - what?? And other cooks adding a tsp of veg oil....huh? Some cooks doing all the chocolate at once and others adding in "seed chocolate"....I'm like - WHAT?? It was all too much for me, so I'm sitting here eating PLAIN coconut cookies and learning more about it. This video gives me the confidence to wing it until I get a thermometer.. ha ha....Thanks for your help~!
Hi Govinda, I'm so glad to hear that this video made it all click! These are exactly the kinds of lightbulb moments we hoped for when we started this channel. Hope you managed to make some chocolate coconut cookies in the end - Ming
Great video, I temper chocolate a lot using a table top tempering machine, can you tell me if it is best to let the chocolate set at room temperature? I sometimes put them in the fridge to speed the process up but I think this encourages the chocolate to bloom?
Thanks for the video! I temper chocolate all the time for my job so it was interesting to go deeper into why it works :)
You rocked and made it so simple to understand.
Wonderful explanation, I was just wondering why crystal 6 does not form when undercooling to 31?