Yeah, if you're going to use chocolate chips, you have to add some cocoa butter. Also, I don't know if he watched the whole video. Claire achieved similar results.
That's not true, you absolutely can temper chocolate chips. The shape of the chocolate doesn't matter - cocoa butter content only varies by type of chocolate. For example, dark chocolate is generally going to have a higher percentage of cocoa butter than milk chocolate.
Chocolate chips dont have a lot of cocoa butter and won't temper properly. Furthermore don't use metal bowls to temper, it retains heat and reheats the chocolate constantly. I love how much effort you put into them though!
dark, milk and white chocolate temper at different temperatures so mixing both (plus your dark chocolate bloomed) makes it more complicated to temper. to be honest the best way to temper chocolate is to work it on a marble surface
Sarah Torbey it honestly is just so much easier, it's like trying to cut with a plastic knife vs a just sharpened metal one, like it's so unbelievably easy, here is a short video Abt it with a fun personality behind it that you might enjoy seeing as you follow David th-cam.com/video/--KcoWb8ZD4/w-d-xo.html
I just remembered! Thanks for the info, though I doubt that I'll be tempering chocolate anytime soon 😅 As far as I remember, Claire's been using sous vide machine for quite a while, and using glass bowl to temper the chocolate waay back in the older episodes?
@@elizabethbanks2074 I know, since I also use it to melt the chocolate, but maybe it depends on the circumstances? I live in tropical country where temperature is relatively stable, which means that using a metal bowl doesn't matter too much. But as he says in the video, the heat wave might do something, and since he was using metal bowl...
If you need to drill plastic again put a large masking tape square where you want to drill. That has helped me to make a hole without crackingin plexiglass.
@@orionsbeltonthesestars Where did you get that info from? You definitely can use chocolate chips as long as they are high quality chocolate like the 54.5% callebaut for example.
@@renee7834 most chips in America, especially store brand chips like he's using are formulated so as to keep their shape and not melt properly in the oven, the chips he is using are garbage for tempering.
This had to be one of those videos where even Claire herself never expected anyone to attempt to recreate it. She struggled IMMENSELY trying to make the peanut ones. It’s insanity to even take this on. I applaud you, sir. Whatever the result, the 4 days of effort gets an A+ from me. Respect. ✊
you have to use tempered chocolate wafers for tempered chocolate and use that tempered chocolate as seed (the chocolate you add while it's hot to bring the temp. down)!! chocolate chips should just be used for cookies **i'm in culinary school and we just finished up chocolate week :D
We've had some Texas summers that were 40 days in a row over 100F. When I was young I worked as wrangler at a summer camp in one of those summers. Lost 20 pounds,never been so skinny or tired in my life lol
I’m pretty sure no one’s gonna see this, but I’ve been pretty depressed lately and David’s videos never fail to brighten my day. I’m really grateful he uploaded today. thanks, David 🖤
Rob from threadbangers, he had problems with his heart and a stroke. He did a lot of sugary/fat/salty foods, David mentioned him and corinne (robs wife) a lot in his videos
David: "We had a heat wave of 88° in New York... it's super hot in here" Texas News: "We have a cold front coming in at 105° ladies and gentlemen!!! Bring out the uggs!"
At least he's not as wimpy as the Brits. I heard one of them complain about a 78 degree heat wave! (Note: This wasn't Celcius; they translated the temp for us Yanks.)
I understand that Tasty and Bon Appetit are popular and therefore will garner you more attention but it would be good for you to attempt other channel's stuff. I enjoyed the few Gordon Ramsay and Binging with Babish recipes you did before. I would love to see you try a SortedFood one. They're pretty awesome, especially if it's from one of their recipe battles. Also, I won't roast you for anything besides putting yourself through all this trouble only to come up with a handful of unpleasant chocolates. I would like to see you try something that looks genuinely delicious lol.
dude there is a much much easier way to temper chocolate. Just use the microwave, 70% power, 15-20 secs, mix, 10 secs, mix, keep doing that until it melts almost completely, mix it very very well, in between the microwave sessions, make sure it doesnt heat more than 34ºC, if reaches near that temperature, just mix it until it cools down, just do that and bang, melted tempered chocolate, BTW you have to use a plastic bowl, it retains less heat. easy peasy.
Honestly you are so dedicated to even go all the way with this recipe I would have throw hands in the first couple of hours let alone going with it for days! I salute your patience really
I love watching Gourmet Makes. I have NEVER walked away from any episode thinking anyone should or would attempt to replicate. Even Claire looks ready to burn the world down by the end of most episodes.
When I watched Claire I kept talking to the tv. Why didn’t she try a rock tumbler? When the candies are made they use giant drums and layers of candy and wax.
You should look up Ann Reardon's video about tempering chocolate. The main key is the ingredients, tempering chocolate is much easier if the chocolate has cocoa butter in it
(for future reference) there's a channel called "How To Cook That) and the creator, Ann Reardon, has a really detailed but simple video on tempering chocolate. I use her methods and it works every single time.
Hey David, congratulations on trying those crazy recipes for our entertainment! Tip: i usually just temper chocolate in the microwave at 20sec increments, and then add a bit seed and mix until shiny. It always works for me.
David, you do an amazing job with your videos and this one was no exception. It is not your fault that you were unable to temper the chocolate, your technique was spot on. The tempering failed because you used chocolate chips which contain an emulsifier called lecithin added to prevent chocolate from melting completely and getting too hard when set. The addition of lecithin makes tempering impossible.
If you decide to try it again, I recommend watching How To Cook That’s chocolate tempering chocolate video!! That’s how I learned how to temper chocolate. It’s thorough and super helpful! Great job as always💙
Come to Canada. We have smarties (similar to m&ms) and our kit Kats are made in the same factories as the smarties which are "safe snack" factories, meaning they are entirely nut free
This is a great video!!!!! I’m really impressed with how your end product turned out. Tip: when drilling into plastic start with a smaller drill bit and work your way up in size.
When you drill into something brittle like plastic, you want to start with a very small bit, and then progressively increase the size of the hole with larger and larger drill bits. They also make step bits for this purpose.
Easiest way to temper chocolate is in the microwave. It'll stay tempered as long as it never hits 95 degrees. Chop it up super small, and use a plastic bowl. Microwave it in 10-15 second bursts, never letting it go over 90 degrees, 5 degree buffer. When there is just a few pieces left unmelted, take it out and stir until it is all melted. Since you never let it get over 95 degrees, you never broke the existing temper and it stays tempered.
When I saw Clair's video on the M&Ms, I thought of your channel and knowing how hard she struggled I thought "Please spare that dude." Only two days later from when I saw it I saw this video appear on my feed. You did a good job for the task you were given still though!
I use an ice bath instead of seed chocolate and it works much better because you have multiple temps of the chocolate with the seed chocolate, so that makes it much harder to temper correctly.
David: It's 88 Degrees. It's so hot! Me: *Cakkles in Australian* Also, How to Cook that has a video about tempering chocolate. Link is here-th-cam.com/video/sGlMoNs4qlM/w-d-xo.html
That hat making you look 5 years younger and ready to head off to your first baseball game and I'm just a proud mum cheering you on.
drelephun our precious boy first tournament, he is growing so fast 🥰😌🤧
hi my name is david and i have a basketball game tomorrow
i’m roasting you about your horrible dipping tempering chocolate technique
Jonathan wow that was a great roast
Your pfp is iconic 😂😂
he can't possibly come back from that roast
*amazing roast*
Oh no! Chocolate chips don't have as much cocoa butter as bar chocolate and don't really temper. I really admire your dedication though! :)
Yeah, if you're going to use chocolate chips, you have to add some cocoa butter. Also, I don't know if he watched the whole video. Claire achieved similar results.
@Altrelo Moon oh, me too. Those suckers are not for tempering.
That's not true, you absolutely can temper chocolate chips. The shape of the chocolate doesn't matter - cocoa butter content only varies by type of chocolate. For example, dark chocolate is generally going to have a higher percentage of cocoa butter than milk chocolate.
considering the time he spent spinning, dipping, etc. I'd say the temper was fairly successful.
You can temper every chocolate. And it does the exact same thing.
I wonder if he purposely matched his plaid shirt to the M&M's he made.
Props for even trying these recipes. They are made by a professional baker, and even then Claire takes a while to get them right.
Please press F for David who doesn't know how all those delicious candy taste
F
F
F
F
F
Chocolate chips dont have a lot of cocoa butter and won't temper properly. Furthermore don't use metal bowls to temper, it retains heat and reheats the chocolate constantly. I love how much effort you put into them though!
ehat does a shape of chocolate have to do with its cocoa butter content?
hint. nothing. you can temper properly chocolate chips.
Look at him calling 84°F a heat wave, so sweet
Lawren in New York the average is like 65 Fahrenheit so that’s quite hot besides we know real heat waves
Flower Chai I’m in buffalo not nyc
@@dryempanada5695 well lucky you! That's below our average temperature on a spring day
Lawren I meant rn the average is 65 the average besides in the summer it’s like 85 degrees
@@dryempanada5695 ok but 85° still below our average
Wow you really bought a salad spinner for this. Your dedication is inspiring.
But a salad spinner is very useful so he'll probably use it
kirara nana I agree
kirara nana although he did now drill holes in it 😂
@@julia9557 yeah, I wrote that comment before he did that 😂😂
My cheap ass is not pleased
dark, milk and white chocolate temper at different temperatures so mixing both (plus your dark chocolate bloomed) makes it more complicated to temper. to be honest the best way to temper chocolate is to work it on a marble surface
Sarah Torbey also I would use couverture but that's just a personal opinion but I think it works better
Sarah Torbey sous vide>marble>other
Hidden Lights hehe i guess i’m a bit old fashioned but i have a class on sous vide next month so i guess i’ll learn how to do it then!
Sarah Torbey it honestly is just so much easier, it's like trying to cut with a plastic knife vs a just sharpened metal one, like it's so unbelievably easy, here is a short video Abt it with a fun personality behind it that you might enjoy seeing as you follow David th-cam.com/video/--KcoWb8ZD4/w-d-xo.html
Hidden Lights aww thank you! I actually do know Alex and I’ve watched all his videos 3 times at least hahaha!
u cant temper using a metal bowl because it retains heat and keeps heating the chocolate
I just remembered! Thanks for the info, though I doubt that I'll be tempering chocolate anytime soon 😅
As far as I remember, Claire's been using sous vide machine for quite a while, and using glass bowl to temper the chocolate waay back in the older episodes?
You definitely can. We used metal bowls to temper chocolate in culinary school all of the time.
@@elizabethbanks2074 I know, since I also use it to melt the chocolate, but maybe it depends on the circumstances? I live in tropical country where temperature is relatively stable, which means that using a metal bowl doesn't matter too much. But as he says in the video, the heat wave might do something, and since he was using metal bowl...
@@daulahiftitah6461 he was also using chocolate chips as opposed to bar or covature chocolate, which dont really temper
Metal bowls do not retain heat because of their chemical structure. Plastic, glass and ceramics retain heat for a long time.
If you need to drill plastic again put a large masking tape square where you want to drill. That has helped me to make a hole without crackingin plexiglass.
MAKE THIS A TOP COMMENT SO HE SEES
@@sojoru also using a glass drillbit :)
I use metal pilot hole drill bit and heat the tip slightly
Need a pilot hole too
Holy shit, thank you so much
You can temper chocolate with the same failed batch of chocolate, you don't need to use more chocolate.
Chocolate chips don't really temper though, so those batches are a waste either way
@@orionsbeltonthesestars Where did you get that info from? You definitely can use chocolate chips as long as they are high quality chocolate like the 54.5% callebaut for example.
@@renee7834 most chips in America, especially store brand chips like he's using are formulated so as to keep their shape and not melt properly in the oven, the chips he is using are garbage for tempering.
Claire needs to see this. She’ll love that someone is actually making these
This had to be one of those videos where even Claire herself never expected anyone to attempt to recreate it. She struggled IMMENSELY trying to make the peanut ones. It’s insanity to even take this on. I applaud you, sir. Whatever the result, the 4 days of effort gets an A+ from me. Respect. ✊
you have to use tempered chocolate wafers for tempered chocolate and use that tempered chocolate as seed (the chocolate you add while it's hot to bring the temp. down)!! chocolate chips should just be used for cookies
**i'm in culinary school and we just finished up chocolate week :D
I’m already stressed out.
its been 6 days and I still am
I’m stressed from the moment I wake up to the moment I fall asleep
Lmao 88° is a heatwave?
*Midwestern laughter*
*southern confusion*
tropical countries near the equator are crying sweat. 😭😂
We've had some Texas summers that were 40 days in a row over 100F. When I was young I worked as wrangler at a summer camp in one of those summers. Lost 20 pounds,never been so skinny or tired in my life lol
@@bridgetcooney5085 . its hot here in Arizona too. It needs to rain.
Kianos(Tasty) Carrot cake VS Chris’(BA) Carrot cake??
I make Chris's came every now and again it's amazing.
as a culinary student i must say, i'm impressed
You know how expensive that salad spinner is boi! My heart achesssss
Or maybe I'm just cheap
Tippy Taps those things are like $8-$10 and i was dying inside when he drilled it
@@HollehhMarie its an oxo brand and they are more than that, they are around 34$ canadian - and around 20 US.
Honestly me too
@@HollehhMarie lmao same I bought one for $9 but I was devastated when he drilled it
Holly Long u
woah i cant believe he bought a salad spinner just to drill holes in them and make about 12 m&ms.... if this ain't dedication idk what is.....
Sorted food has good step by step video on how to tempur chocolate..I followed it and it worked for me
I’m pretty sure no one’s gonna see this, but I’ve been pretty depressed lately and David’s videos never fail to brighten my day. I’m really grateful he uploaded today. thanks, David 🖤
It's gonna be okay!
I hope u feel okay soon 😔💛
Marry Goround - I hope so 😊
Girl Group Cult - thank you ✨
I just want David to make healthier recipes so he won’t die on us he’s to good for that .
Jaz H yeah, agree. I don’t want him to almost die like Rob :/
@@edgaranalhoe7678 who?
Rob from threadbangers, he had problems with his heart and a stroke. He did a lot of sugary/fat/salty foods, David mentioned him and corinne (robs wife) a lot in his videos
@@edgaranalhoe7678 oh i havent seen them in ages, omg poor Rob :(
Andru Garrote Watch the video that is titled, “I DIED... but”. It explains what happened to Rob. It’s so heartbreaking
thank u for trying to temper the chocolate for 3 times.. its not a pleasant process but u tried n didnt gave up after the firsr one ❤👌🏻
I love how dedicated David is when he does these complicated recipes.
I admire your dedication to this project...and the fact that your shirt matches the M&M's.
I love how Gourmet Makes has become so iconic. I instantly saw that purple mold and I was like, 'gasp, Bon Apetit!"
David: "We had a heat wave of 88° in New York... it's super hot in here"
Texas News: "We have a cold front coming in at 105° ladies and gentlemen!!! Bring out the uggs!"
At least he's not as wimpy as the Brits. I heard one of them complain about a 78 degree heat wave! (Note: This wasn't Celcius; they translated the temp for us Yanks.)
Your hair... Is so curly... You are so freaking cute! Just omg
Agree
I understand that Tasty and Bon Appetit are popular and therefore will garner you more attention but it would be good for you to attempt other channel's stuff. I enjoyed the few Gordon Ramsay and Binging with Babish recipes you did before. I would love to see you try a SortedFood one. They're pretty awesome, especially if it's from one of their recipe battles.
Also, I won't roast you for anything besides putting yourself through all this trouble only to come up with a handful of unpleasant chocolates. I would like to see you try something that looks genuinely delicious lol.
I'd love a sorted food one
david: buys a nice salad spinner
also david: destroys it immediately
dude there is a much much easier way to temper chocolate. Just use the microwave, 70% power, 15-20 secs, mix, 10 secs, mix, keep doing that until it melts almost completely, mix it very very well, in between the microwave sessions, make sure it doesnt heat more than 34ºC, if reaches near that temperature, just mix it until it cools down, just do that and bang, melted tempered chocolate, BTW you have to use a plastic bowl, it retains less heat. easy peasy.
“we recently had a heat wave. it got up to about 88 degrees...” I have to laugh😂😂 88 degrees is a cool day out here in cali
Honestly you are so dedicated to even go all the way with this recipe I would have throw hands in the first couple of hours let alone going with it for days! I salute your patience really
My first thought was “isn’t he allergic to peanuts?” and then I realized that he would be trying it without the peanuts
omfg.... the patience this must have taken I give you props
"Heat Wave" "88 degrees"
*laughs in Las Vegas
You have the patience of a saint
Can you please watch how to cook that? She has vids on how to temper chocolate and she makes a giant m&m you could try
I love watching Gourmet Makes. I have NEVER walked away from any episode thinking anyone should or would attempt to replicate. Even Claire looks ready to burn the world down by the end of most episodes.
88 degrees?!? That’s nothin’; out here in Cali it was 100 degrees last week... this July was even worse...lol
Thats what i was thinking lol
I'm in the Bahamas. Winter is 88 I can't wait for that time.
@@penni006 dang whats summer like?
I live in southern TN/north GA and we’ve been averaging 100° here lmao I thought “man, 88° must be nice” 😂
@@JanaJaded samee
good job david!!! we are so proud . been here since recipe #10
When I watched Claire I kept talking to the tv. Why didn’t she try a rock tumbler? When the candies are made they use giant drums and layers of candy and wax.
ME TOO!
i remember the days when we were making cookie butter, we’ve come so far
**wipes tear**
0:15 wow ness from earthbound is really growing up
Your hat makes you look younger and I'm living for it😭☺️
I wish that I could thumbs this up for the amount of days you took making + editing this...not to worry I told my friends about you.
Hey David, Claire had pretty much the exact same results as you in her video! You did a great job!!! 😁
You should look up Ann Reardon's video about tempering chocolate. The main key is the ingredients, tempering chocolate is much easier if the chocolate has cocoa butter in it
Damn.. Very brave of you even to try this without having any equipment which claire uses.. Kudos and hats off
you should watch How To Cook That video on tempering chocolate
Oh my god the dedication on this video!!! You should get some kind of award. 😱 great job!!!! And I so wanted to see your hair!
I just have a question... Isnt the egg white dangerous in that royal icing??????
the beginning is adorable
they really do look just like claire's! great job david, admirable effort! :)
Your dedication is amazing. Love your videos
“88 degrees is hot” *laughs in Arizona*
Thank you for your effort, David.
Keep it going! ⚡️
(for future reference) there's a channel called "How To Cook That) and the creator, Ann Reardon, has a really detailed but simple video on tempering chocolate. I use her methods and it works every single time.
Same it works every time for me
Her videos are great
I give you major kudos for actually attempting this!!
Hey David, congratulations on trying those crazy recipes for our entertainment!
Tip: i usually just temper chocolate in the microwave at 20sec increments, and then add a bit seed and mix until shiny. It always works for me.
Watching you straight from the CARIBBEAN🤗🇹🇹...love you videos 🥰
Russian here
Nice hat, Universal should sponsor you!
I AGREEE
Universal is the best!!
Hey David, you should try a recipe from around 100 years old! I think it’s a cool idea :) and I’m sure it’d be fun
Can’t even say anything bad the effort in making these was just amazing
Me, a southerner, laughing at how you think 88° is so hot when we rejoice when it’s below 90° 😂
I’m subscribing because he literally bought a salad spinner and put a hole in it...I’m here for that level of dedication ✊🏿
David, you do an amazing job with your videos and this one was no exception. It is not your fault that you were unable to temper the chocolate, your technique was spot on. The tempering failed because you used chocolate chips which contain an emulsifier called lecithin added to prevent chocolate from melting completely and getting too hard when set. The addition of lecithin makes tempering impossible.
80 degrees is hot? I live in the south that is a nice autumn day here (but add some humidity and by some I mean 50 on a good day
If you decide to try it again, I recommend watching How To Cook That’s chocolate tempering chocolate video!! That’s how I learned how to temper chocolate. It’s thorough and super helpful! Great job as always💙
Come to Canada. We have smarties (similar to m&ms) and our kit Kats are made in the same factories as the smarties which are "safe snack" factories, meaning they are entirely nut free
11:52 I felt that laugh 😂😂😂
You can’t temper chocolate chips 😬 still love you tho david you’re so dedicated it hurts 😂😭
Ninjaluv633 you can’t temper chocolate chips? 😧
This is a great video!!!!! I’m really impressed with how your end product turned out. Tip: when drilling into plastic start with a smaller drill bit and work your way up in size.
When you drill into something brittle like plastic, you want to start with a very small bit, and then progressively increase the size of the hole with larger and larger drill bits. They also make step bits for this purpose.
Props for the level of dedication and effort. Thanks for all your work :)
What a process!!! Great job david
Easiest way to temper chocolate is in the microwave. It'll stay tempered as long as it never hits 95 degrees. Chop it up super small, and use a plastic bowl. Microwave it in 10-15 second bursts, never letting it go over 90 degrees, 5 degree buffer. When there is just a few pieces left unmelted, take it out and stir until it is all melted. Since you never let it get over 95 degrees, you never broke the existing temper and it stays tempered.
Replicate the egg cream served at the Gem Spa! It's not made with eggs or cream
Avery the Cuban-American i see u often in comments
dude i see u all the time in NFKRZ videos
@@josebottom5211 I think his job is to comment on TH-cam videos
David, I appreciate your new hairstyle 👻😂
David: The chocolate was melting because there was a heat wave in New York… it got up to 88 degrees
Me: *laughs in Texan*
Adorable and dorky that's what you are and I love it 😆💕
When I saw Clair's video on the M&Ms, I thought of your channel and knowing how hard she struggled I thought "Please spare that dude." Only two days later from when I saw it I saw this video appear on my feed. You did a good job for the task you were given still though!
Your videos always make my day!!!!
I use an ice bath instead of seed chocolate and it works much better because you have multiple temps of the chocolate with the seed chocolate, so that makes it much harder to temper correctly.
damn david back at it with the fire videos
The dedication is terrifying... Kuddos to you man.🙌🏽🙌🏽
I see david i click
I watch these more than the actual videos lol
Press f to pay respects for davids dedication 8:00
David you can also temper chocolate by adding just around a teaspoon of freeze dried cocoa powder!
*88 degrees*
David: We had a heat wave in New York
Me: *Laughs in Southern California*
88 degrees is heavenly cool in Oklahoma summer.
Real dedication!
I could never have this much determination
LOL @ the 88F heatwave! It's 110F+ daily in the summer where I live. I'm sad that you can't eat all of those candies!
it must be my birthday for a Monday video with David has arrived
this video is nothing but chaos loooooooooool
I liked the tweet and it worked!!!!!!
David: It's 88 Degrees. It's so hot!
Me: *Cakkles in Australian*
Also, How to Cook that has a video about tempering chocolate. Link is here-th-cam.com/video/sGlMoNs4qlM/w-d-xo.html