Texture, my dude. Texture.

Because it's different from what you would normally see?? Like, it's a novel idea (as novel as chocolate on brownies can get)

Cause you’re weird

Yeah it has a nice texture but will bloom and be very sad by the time it gets to ur door

It doesn’t show you untempered chocolate, unless you mean melted in the vat?

the design will stick to either kind. Shes made a short explaining why she prefers the tempered. iirc the main points were the shine, the texture, and the snap were all things she liked about tempered and she disliked how soft untempered is bc it's less sturdy and less pretty, its also about the same texture as the brownie so you dont get a texture change

⁠@@korosilverwolfthe design won’t stick to non-liquid chocolate

@@imjusthere9199 yes i know but you can have liquid chocolate that isnt tempered, in fact non tempered melted chocolate is the default

​@@imjusthere9199🤦🏽‍♀️ ur missing the point it can be not tempered but in liquid form

@@korosilverwolfyou can just melt it once you receive it 🤷‍♀️

I was thinking this exactly

Too bad us guys can't get away with that line. 🤷

No, you need to start catching yourself when you're being crazy and either apologize in real time or, even better, stop yourself from speaking or acting in a way that you'd regret. Thinking treats or kind words rectify past craziness is kinda toxic. Improvement & change are what show you actually take it seriously.

crazy? I was crazy once...

​@@wetblankkettI was locked in a room

That's a bit of a stretch on the words though. What we mean when we say "tempered" is that the chocolate is in the right 1 of 6 crystal structures, regardless of we used temperature to achieve it. So of course, the chocolate stops being "tempered" when it cools and crystallizes, but still that's the word we use to describe it - even in the cooled state. It's a bit of the old "is water wet" over again. Thing is, if you melt already "tempered" chocolate the right way, it preserves the structure, without using temperature to do it. Hope that helps.

@@PLF... But because it's solid they have to temper it again don't they?? I mean I know a little bit my uncle and Google taught me- I am by no means expert in this😅

You can keep it tempered when re-melting it. Years ago I saw a tutorial on the KZfaq channel "how to cook that" (ran by a food scientist) showing you how to melt tempered chocolate in the microwave without losing the temper. You just microwave it 10 seconds at a time and keep stirring. Continue until barely melted. It works and it's still tempered. I'm sure there's a reason they don't do it that way at Brownie Gods (not in a microwave of course, but with a lower temperature).. maybe it's less efficient, maybe re-tempering is faster in large batches, I don't know. Edit: this is the original video I'm talking about, it's like 11 years old. But it works. The point is you can't heat it very hot. kzfaq.info/get/bejne/qZiRg8li3LnOlKc.html

@@iva6865 > not necessarily.

@@PLF... Ok thanks

I think most people don't understand what tempering means. I think they believe that tempering is permanent.

cause you aren’t looking at it from their side, they think that you just melt it and pour it on the brownie

@@hi-wf9ql maybe, I just thought it was common knowledge that chocolate can be melted and be tempered quite a few times...

@@deveshidubey4588definitely not common knowledge lol…

@@stickywhiskers yikes, I have too much interest in chocolates I guess🤭🤭

There’s no difference?? Unless you’re talking about the seeding method vs pure temperature tempering, all tempering required precise temperature control and is almost always done via machine in professional kitchens

@@HawkOni I have no clue lmao, I don’t work in the kitchen outside of simple dinners. Just an assumption based on the fact one chocolate has already been tempered and the other wouldn’t have been (but I also don’t know anything about the process)

what do you mean?

@@williamcaputo7931 I don’t know how else to explain myself, I assumed re-tempering was easier than tempering because the former was previously tempered

@@ArieofEnder As soon as you melt chocolate it is out of temper. The "already tempered" chocolate she gets is not usable unless it is first tempered. Also, when the "already tempered" chocolate is made, it also must be tempered. There is no difference in the ease of working with it as you will necessarily have to melt chocolate and bring it out of temper to use it

You don't need to actively temper it again. If you leave a bit of chocolate unmelted, the melted chocolate will regain temper without you doing anything.

​@@PLF...Have any of you thought that retempering the chocolate just maybe will be easier than slowly waiting for the chocolate to melt while retaining temper?

@@am_Nein > melting speed is proportional to crystal surface area. Tempering is multiple steps of heating and cooling, which in all cases take longer. And it doesn't "retain" temper, it's seeded by the unmelted chocolate. Temper is gone the minute it's melted.

Well I’m not someone who’s spent time in a bakery or worked much with chocolate, and I never knew that simply melting it wouldn’t work. Not everyone knows everything you do man.

​@@BehindYou1231no you

Judging people who are willing to learn? You must know all the secrets of the universe, Einstein.😑

​@@Yuhh-nm3vxExactly

It’s an incredibly reasonable question, I think you just like thinking you’re intelligent.

Thank you so much 😢🙏

It is solid once it drys

@@chloelassak i mean the straight from the package, round chocolate chip things

i 100% agree.. it might be difficult to eat tho lol. id like it if they did a thin layer of melted chocolate (like they already do) then kinda throw the chips on top tho! easier to eat lol

​@@childishboyo5215it is a thing in our country,...though it is a mix of moist and fudgy brownies with melted chocolate and topped with choco chip, there are also some topped with marshmallow and it's good

It does look cool! just not convenient 🥲

Exactly!

I thought this one was obvious too, but then I realised that this isn't actually a cooking/baking channel, so a large portion of its audience probably doesn't know much about those things

@@raerohan4241 > but despite it perhaps being obvious to you - it is also _wrong_

Everyone wants to be babied online ngl, well, at least on tiktok (where they originallypost these vids) do. They'll ask the silliest questions known to man. Like wth 😀

The question could be coming from someone who knows enough to get in trouble. It is possible to melt chocolate without breaking the tempering, so someone who knows the temperature might ask this question without understanding the viscosity issue.

Food is 100% science.

Without it being tempered again or without it being melted at all? Assuming the latter, the biggest issue is with delivery/transport. It looks kinds cool there, yes, but even with careful handling by the time it reaches the customer, it's likely going to be all scrambled. The melted chocolate holds onto the brownie itself and all the other decorations, massively reducing the issue.

I find it kind of annoyingly posh lol

@@andieallison6792it’s her voice😭lmaoo

How else do you say chocolate

@@kasarina5880where I live it’s pronounced more like ‘choc-lut’. I too think the British ‘choc-lit’ sounds more pleasing.

Yeah I’m like confused over this whole conversation of it being re-tempered and such. I literally thought the point of heating up the chocolate was so that they’d be able to easily pipe it and just keep the process streamlined and smooth! Like how else do they expect them to do it?! But I’m not in the baking world or anything so maybe I’m missing something LOL

It is regular chocolate. I'm sure you can get untempered chocolate somewhere, but I'd say pretty much 100% of what is sold is tempered.

No, I don’t think they do😢😢 I wanted some for my birthday!

How do you know that? Maybe for every other day, she made a separate piece just for "take a massive bit out of those brownies and chocolate everyday" =w=.

That's not dumb not knowing that melting chocolate loses it's temper therefore you'd need to redo it. Not everyone's a baker/coco maker 😅

when it is melted it looks the same, but when it is cooled it looks like the chocolate inside a chocolate croissant. Looks grainy and unappealing. It's an interesting question though, it could be fun to test melted chocolate at temper vs untempered with more than the naked eye. Could be a difference.

This entire comment broke my brain. What??