I’ve been watching videos and reading about tempering chocolate and cocoa butter for a week and just now it finally clicked thanks to you! I had to have it broken down to molecules to understand 😆 thank you so much!
Ha ha ha...i just found this and love it...I used to be a chemist/biologist so your explanations are perfect and satisfy what remains of the residual scientist in me...thank you guys...keep up the excellent work...
What course did you study to learn all this? your knowledge is outstanding and the way you explain it is incredibly indepth, thank you for really going deep and explaining it sooooo well!
This video is clear, engaging, easy to understand, with great visuals! You directly explained what crystal structures are (now I understand the science behind it without being intimidated by the jargon), and lead the viewer to how a compound's chemical properties (e.g. density of molecules) affects physical properties (e.g. melting point, hardness). I'm curious to know how a chocolate's gloss is determined by its properties.
This is an amazing video, and your explanation is so detailed but also easy to understand!!!! I NEEDED THIS VIDEO IN MY LIFE!! I'm studying to be a pastry chef, and the explanation on the chocolate class never clicked, until I saw your video. THANKS YOU FOR SHARING !! You're doing an amazing work!!!
Absolutely delighted to learn about the chemistry part of tempering chocolate, very well explained inputs 7 mins. I have been learning about the tempering and also doing the whole bean to bar process at home for fun, but this gives my understanding a lot of depth. Keep up the good work!
No idea how I ended up here, was watching videos on lobsters and somehow got on a rabbit hole to this video. It was very informative though, glad I ended up here and learnt something as well. Really clearly structured and easy to follow. Good job
Imp Ques - Plz reply - Once we hve Cocoa Butter ( not chocolate ), in phase 5, ( I want to use it in seeding ), can we Freeze it ? If we do freeze it, will it form Phase 4 or 3 or 2 or 1 crystals as well ? OR will it remain in phase 5 when it solidifies in Freezer? Should we use Fridge or top section (Freezer) for cooling ?
I’ve been watching videos and reading about tempering chocolate and cocoa butter for a week and just now it finally clicked thanks to you! I had to have it broken down to molecules to understand 😆 thank you so much!
I'm so happy to hear that, Rocky! Reading comments like these really motivates me to keep making more videos. Thank you for the kind message - Ming
This is one of the best videos on TH-cam. I have watched thousands.
Ha ha ha...i just found this and love it...I used to be a chemist/biologist so your explanations are perfect and satisfy what remains of the residual scientist in me...thank you guys...keep up the excellent work...
Out of curiosity, how would I go about making phase 1, 2, 3, chocolates? I want to know how to make them, any sources would be great!
What course did you study to learn all this? your knowledge is outstanding and the way you explain it is incredibly indepth, thank you for really going deep and explaining it sooooo well!
Finally! Made my first tempered chocolate bar. Wonderful. Thanks for all the info!
This video is clear, engaging, easy to understand, with great visuals! You directly explained what crystal structures are (now I understand the science behind it without being intimidated by the jargon), and lead the viewer to how a compound's chemical properties (e.g. density of molecules) affects physical properties (e.g. melting point, hardness). I'm curious to know how a chocolate's gloss is determined by its properties.
This is an amazing video, and your explanation is so detailed but also easy to understand!!!! I NEEDED THIS VIDEO IN MY LIFE!! I'm studying to be a pastry chef, and the explanation on the chocolate class never clicked, until I saw your video. THANKS YOU FOR SHARING !! You're doing an amazing work!!!
Thank you so much! This was so helpful to understand tempering better.
Thank you so much for your video, very instructive !!
Absolutely delighted to learn about the chemistry part of tempering chocolate, very well explained inputs 7 mins. I have been learning about the tempering and also doing the whole bean to bar process at home for fun, but this gives my understanding a lot of depth. Keep up the good work!
Thank you so much!! You are amazing!!
No idea how I ended up here, was watching videos on lobsters and somehow got on a rabbit hole to this video. It was very informative though, glad I ended up here and learnt something as well. Really clearly structured and easy to follow. Good job
Haha we're glad you stumbled your way here! Thanks for joining us - Ming
Great Videos, thanks for sharing with us
Can you tell me which is the best Triglycerides? POS, POP or SOS? and why??
Thank you so much~ This video is a clear description of cacaobutter👍🏻.
Glad to hear the explanation clicked for you :) - Ming
Great Video!! Thx 4 the content
Well done!!! Super lessons! Thank you so much!
Thank you for joining us Julia!
Great video!!!!
Your videos are amazing
great video
Thank you!!!
Imp Ques - Plz reply - Once we hve Cocoa Butter ( not chocolate ), in phase 5, ( I want to use it in seeding ), can we Freeze it ? If we do freeze it, will it form Phase 4 or 3 or 2 or 1 crystals as well ? OR will it remain in phase 5 when it solidifies in Freezer? Should we use Fridge or top section (Freezer) for cooling ?
These are amazing videos; keep up the great work!!
Thanks for the kind message - we certainly hope to release a couple more videos this year! - Ming
Perfect 👌
Does it mean that in chocolat there is 39 possible combinations of 3 types of fatty-acids molecules ?
What happens if I mix in a dry powder like dehydrated ground mushrooms into the chocolate?
You're a Legend :)))
Room temperature is at 25 degrees?! Well, MIT is rather southward so I guess that makes sense.