This is one of the most valuable channels for any confectioner or chocolatier! It's clear a lot of time and effort went into making this video. It is filled with information and I love it!
I've now watched your three latest videos and loved them all, especially with the scientific angle. I hope you'll make more videos, both like this one and the "fusion baking". May the TH-cam Algorithm bless you!
Very informative! I've just started my journey into learning confectionary. My first fondant try was a failure and I've found your video to help me understand where I went wrong. Thanks and I will try again.
Wow, what great videos! Oversaturated with so much good information but explained so clearly that it crystallizes nicely in my brain. Thank you so much for sharing your knowledge. I would gladly support you on Patreon and may many more find your channel.
Here’s a response that I wrote to one commenter regarding the use of a stand mixer for agitating the fondant syrup, which I think will be helpful to others: Yes, making fondant completely by hand is quite the workout! I’ve also seen people agitate fondant syrup using a stand mixer (th-cam.com/video/tAlmGwYUiOg/w-d-xo.html). You can most likely produce identical results to what you’d get from agitating by hand, but I suspect you may experience a greater failure rate (i.e., nucleation occurring too early, resulting in some crystals growing larger than 20 micrometers). The stone slab allows the fondant syrup to cool quickly and evenly, which is harder to do when cooling the syrup in a bowl. A supersaturated solution that cools unevenly is more likely to nucleate prematurely. This will become more of an issue as your batch size increases (as it becomes more difficult for the syrup to cool quickly and evenly). [One option would be to cool the syrup first then transfer it to the bowl of a stand mixer if the texture of the fondant allows for that] In small-scale operations, fondant is made using a cream beater (like the one shown at 00:48). The surface (where you pour the syrup onto) is cooled from below with circulating water, which helps cool the syrup quickly and evenly. Once the syrup cools to the optimal agitation temperature, the arms begin to rotate, agitating the syrup and scraping the syrup off the platform. Another thing that may increase failure rate is the dead space between the moving blade/paddle and the bowl (i.e., the sides of the bowl and bottom of the bowl are normally out of reach), which leaves a good amount of syrup untouched/unagitated. Another concern with using a stand mixer or food processor is the possibility of overworking the motor, especially with this particular formulation. As you can see from the video, this recipe (cooked to 117 C / 243 F) makes a very stiff fondant, though you could cook the syrup to a lower temperature for a softer fondant. When making fondant using a stand mixer or food processor, do you normally scrape the sides of the bowl periodically and is your fondant formulation softer than the one shown here? Edited: I also wanted to add that cooling and agitating on a stone slab isn’t foolproof either. Other than the thin film of water you sprayed on the surface of the syrup (which mostly evaporates away during cooling), there’s nothing stopping a dust particle from landing on the syrup and acting as a surface for nucleation. Also, once you begin the agitation process, agitation should be constant in order to create the proper smooth texture. Intermittent agitation creates fewer, larger crystals, leading to a grainy texture. I can imagine a scenario where a person gets tired and doesn’t agitate to the extent that’s required. *The take home message is this: use whatever method works for you, but if you encounter problems using a particular method/surface, you know how to troubleshoot.*
I just found your videos from Flavor Lab. Being a food scientist by trade is so cool! Also these videos are very well made, thanks for explaining all the small part and science behind everything
I've never in my life had one, but I'm looking forward to learning about it (I'm posting for engagement right now, I believe that's what people do, I'll come back later I need to study maths). edit: I've seen it now. your setup and execution is impressive, congrats
liking and subscribing for the algorithm! i've been waiting for a channel like this. going hard on the food science. it helps me understand what i'm doing so that i can experiment and play!
Hello Ariel, loving the technical gems and the unique aspects you provide! Inspired by your recipe, I wish to create a chocolate bar with a mint fondant filling inside, using regular moulds. I need your help in clearing a few concepts. Isn't it redundant to create a firmer fondant initially for the method you have chosen(i.e. achieving a pourable consistency)? I assume a harder fondant is necessary for the professionals since they have to enrobe the candies, but since you have chosen to pour it instead, could the same consistency be achieved without using invertase? Maybe with an inverting agent like cream of tartar after boiling point and taking off the sugar at an earlier softball temp (113 C approx) , in order to create a soft pourable fondant for the intended mode of usage as per the video? I might be way off track here since it's just a theory I have and not something I've actually tried, but would appreciate your insights! Apologies for the long post!
Hi Silvalining123, you are correct. If the goal is to pipe the fondant into a mold, ideally you should use a recipe that produces a softer fondant to begin with. In this video, I produce a hard fondant then soften it with invertase to teach the viewer about invertase and to provide the viewer with options if their goal is to produce a soft, enrobed fondant rather than a molded fondant product.
I have one question and one request. Question how long will a bottle of invertase keep, I’ve had some unopened? for about 2 years. And could you do a video on molded cordial cherries? Thank you.
Very nice video!! thanks for share! when using invertase for this product the results are liquid fondant,is possible to use less quantity to get a harder fluidity? like in a mint slices chocolat bombons?
So I'll be honest...at first when she said "Food scientist" I was like suurrreeee... yaaaa yaaaa everyone has a gimmick. BUT to my surprise she actually wasn't blowing smoke up her own ass and legitimately explains the science. I LOVE this take on food and can't wait for more!!! GREAT content!!! You just gained a sub. Keep it up.
when are u willing to make an other amazing video, each 6 month? i believe your videos are well done and we wish u make more of them asap please, grat work and thank you xxx
A super-saturated solution is a saturated solution with super powers. Many a times, this super-saturated solution will have an origin story detailing how said solution obtained its powers.
This is one of the most valuable channels for any confectioner or chocolatier! It's clear a lot of time and effort went into making this video. It is filled with information and I love it!
I've now watched your three latest videos and loved them all, especially with the scientific angle. I hope you'll make more videos, both like this one and the "fusion baking". May the TH-cam Algorithm bless you!
Haha, thank you truefregn! I'm glad to hear you also enjoy the "Hybrid Bakes" videos!
Crystallization is interesting.
Indeed!
Very informative! I've just started my journey into learning confectionary. My first fondant try was a failure and I've found your video to help me understand where I went wrong. Thanks and I will try again.
Thank you very much, Scaryladyvideos! That's great to hear. Let me know if you have questions.
Wow, what great videos! Oversaturated with so much good information but explained so clearly that it crystallizes nicely in my brain. Thank you so much for sharing your knowledge. I would gladly support you on Patreon and may many more find your channel.
What an incredible video. Absolutely fascinating, informative, well spoken and edited. Thanks so much for sharing your knowledge 🙏
Thank you, Samy! I'm glad you enjoyed the video! :D
Here’s a response that I wrote to one commenter regarding the use of a stand mixer for agitating the fondant syrup, which I think will be helpful to others:
Yes, making fondant completely by hand is quite the workout! I’ve also seen people agitate fondant syrup using a stand mixer (th-cam.com/video/tAlmGwYUiOg/w-d-xo.html). You can most likely produce identical results to what you’d get from agitating by hand, but I suspect you may experience a greater failure rate (i.e., nucleation occurring too early, resulting in some crystals growing larger than 20 micrometers). The stone slab allows the fondant syrup to cool quickly and evenly, which is harder to do when cooling the syrup in a bowl. A supersaturated solution that cools unevenly is more likely to nucleate prematurely. This will become more of an issue as your batch size increases (as it becomes more difficult for the syrup to cool quickly and evenly). [One option would be to cool the syrup first then transfer it to the bowl of a stand mixer if the texture of the fondant allows for that]
In small-scale operations, fondant is made using a cream beater (like the one shown at 00:48). The surface (where you pour the syrup onto) is cooled from below with circulating water, which helps cool the syrup quickly and evenly. Once the syrup cools to the optimal agitation temperature, the arms begin to rotate, agitating the syrup and scraping the syrup off the platform.
Another thing that may increase failure rate is the dead space between the moving blade/paddle and the bowl (i.e., the sides of the bowl and bottom of the bowl are normally out of reach), which leaves a good amount of syrup untouched/unagitated.
Another concern with using a stand mixer or food processor is the possibility of overworking the motor, especially with this particular formulation. As you can see from the video, this recipe (cooked to 117 C / 243 F) makes a very stiff fondant, though you could cook the syrup to a lower temperature for a softer fondant.
When making fondant using a stand mixer or food processor, do you normally scrape the sides of the bowl periodically and is your fondant formulation softer than the one shown here?
Edited: I also wanted to add that cooling and agitating on a stone slab isn’t foolproof either. Other than the thin film of water you sprayed on the surface of the syrup (which mostly evaporates away during cooling), there’s nothing stopping a dust particle from landing on the syrup and acting as a surface for nucleation. Also, once you begin the agitation process, agitation should be constant in order to create the proper smooth texture. Intermittent agitation creates fewer, larger crystals, leading to a grainy texture. I can imagine a scenario where a person gets tired and doesn’t agitate to the extent that’s required.
*The take home message is this: use whatever method works for you, but if you encounter problems using a particular method/surface, you know how to troubleshoot.*
Very cool video, I am extremely impressed at the level of detail and effort you put into explaining everything! Thank you so much!
That’s really great to hear! Thank you, Dmytro! :D
Love the video. Cadbury Creme Eggs were one my favorite Easter candies when I was young. Would love to try an artisanal version. These look great.
Thanks, Mike!
This series is great! I love how you really go into the science of it all.
A very well produced video, I enjoyed the fondant texture 🤤 looking forward to more videos.
Thanks, Andrew!
I just found your videos from Flavor Lab. Being a food scientist by trade is so cool! Also these videos are very well made, thanks for explaining all the small part and science behind everything
This is great content!!
really informative & interesting! thanks for making the concepts so simple to understand! definitely looking forward to more of such videos :)
Thank you and thank you for watching! I'm glad you enjoyed the video!
So it wasn’t just me who was screaming "ITS POURED FONDANT CLAIRE“ at the screen
I'm drooling here..
This was so interesting!! I don't even bake but I have to subscribe. :)
Thanks, Tasha!
Your channel is a hidden gem; hope you'll continue to upload new videos 😁
I've never in my life had one, but I'm looking forward to learning about it (I'm posting for engagement right now, I believe that's what people do, I'll come back later I need to study maths).
edit: I've seen it now. your setup and execution is impressive, congrats
Haha! Yes, I believe that's how it works. Thank you for your support, @Fer A.! Good luck with the studying, and I hope you enjoy the video!
Love the science you added to this
This is such an amazing video!!! Thank you for it! It's what i was always interested to see!
liking and subscribing for the algorithm! i've been waiting for a channel like this. going hard on the food science. it helps me understand what i'm doing so that i can experiment and play!
That's great to hear! Thank you for the support!
Hello Ariel, loving the technical gems and the unique aspects you provide!
Inspired by your recipe, I wish to create a chocolate bar with a mint fondant filling inside, using regular moulds. I need your help in clearing a few concepts.
Isn't it redundant to create a firmer fondant initially for the method you have chosen(i.e. achieving a pourable consistency)?
I assume a harder fondant is necessary for the professionals since they have to enrobe the candies, but since you have chosen to pour it instead, could the same consistency be achieved without using invertase?
Maybe with an inverting agent like cream of tartar after boiling point and taking off the sugar at an earlier softball temp (113 C approx) , in order to create a soft pourable fondant for the intended mode of usage as per the video?
I might be way off track here since it's just a theory I have and not something I've actually tried, but would appreciate your insights! Apologies for the long post!
Hi Silvalining123, you are correct. If the goal is to pipe the fondant into a mold, ideally you should use a recipe that produces a softer fondant to begin with. In this video, I produce a hard fondant then soften it with invertase to teach the viewer about invertase and to provide the viewer with options if their goal is to produce a soft, enrobed fondant rather than a molded fondant product.
I have one question and one request. Question how long will a bottle of invertase keep, I’ve had some unopened? for about 2 years. And could you do a video on molded cordial cherries? Thank you.
Very nice video!! thanks for share! when using invertase for this product the results are liquid fondant,is possible to use less quantity to get a harder fluidity? like in a mint slices chocolat bombons?
God damn amazing. Thanks for sharing this video and knowledge.
Thanks, Marc! I'm glad you liked the video and find it useful!
So I'll be honest...at first when she said "Food scientist" I was like suurrreeee... yaaaa yaaaa everyone has a gimmick. BUT to my surprise she actually wasn't blowing smoke up her own ass and legitimately explains the science. I LOVE this take on food and can't wait for more!!! GREAT content!!! You just gained a sub. Keep it up.
when are u willing to make an other amazing video, each 6 month? i believe your videos are well done and we wish u make more of them asap please, grat work and thank you xxx
🤤
Agreed!
Yummy thanks!
A super-saturated solution is a saturated solution with super powers. Many a times, this super-saturated solution will have an origin story detailing how said solution obtained its powers.
The way you say Cadbury is so funny lol
Do Kinder Eggs next!! :D
so that inside is a "chocolate free fudge" interesting. well, that and it has the softening enzyme added.
Well, Confectionary Fondant, not Rolled Fondant.