Chocolate Tempering: 4 different ways compared

Рет қаралды 117,584

4 жыл бұрын

I ended up hiring a chocolate tempering machine for a week, so figured the best thing to do with it is put it to the test against other methods - bain marie, microwave and sous vide and find out which one works best. I also use super expensive chocolate and some very cheap stuff with some surprising results!
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Here's the other video I did on basic tempering of milk, white and dark chocolate • How to temper chocolat...
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Пікірлер: 349

@mrbarrylewis 4 жыл бұрын

Here's the other video I did on basic tempering of milk, white and dark chocolate kzfaq.info/get/bejne/ptGYadl-nJ6meGw.html

@suzyqc7607able 4 жыл бұрын

Hang on there Mr. Baz .... {{ runs to grab a nibble of chocolate }} Ok, Now continue... please.. What were you saying??

@cappecat_ 4 жыл бұрын

@@suzyqc7607able cringy???

@brianm6337 4 жыл бұрын

What- no taste test? I AM DISAPPOINT.

@angelwhispers2060 4 жыл бұрын

I challenge you to make a blue velvet and green velvet checker board cake!

@lukenicholas7697 4 жыл бұрын

Where did you get the good quality chocolate?

@daulahiftitah6461 4 жыл бұрын

Does anyone know how to get Claire from the bon appetit test kitchen to watch this video?

@ROFLPirate_x 4 жыл бұрын

😂😂😂😂😂

@Yuviley 4 жыл бұрын

haha, my thought! Claire - freaks out over tempering. Barry: Hold my beer - I make a whole video about it!

@theoledicktwist6247 4 жыл бұрын

I would die for Claire from the bon appetit test kitchen

@yodudeHQ 4 жыл бұрын

I just dont get how she makes such a big deal out of tempering when its relatively simple, yet does way more complicated stuff

@carveylover 4 жыл бұрын

Tweet her.

@EsArrow 4 жыл бұрын

This is research. That's why you're doing this. Research gives answers to life's questions, it is awesome. As is this video.

@mrbarrylewis 4 жыл бұрын

Thanks

@carleenpring3404 4 жыл бұрын

42...the answer to the ultimate question. 😉

@CardsbyMaaike 4 жыл бұрын

if you read the ingredients and you see palm oil or veg oil instead of Cocoabutter, you need not to temper as it will work, maybe that's why your snickers bar worked. lots of those cocoa buttons are veg oil

@CurlyFreys 4 жыл бұрын

yep, it's called compound chocolate.

@ionapod711 4 жыл бұрын

Cards by Maaike the cheap chocolate he used does contain cocoa butter but I imagine it’s not a high enough percentage!

@laartje24 4 жыл бұрын

Not all countries have compound chocolate though, so keep an eye out.

@ines5537 4 жыл бұрын

its like cluedo "the expensive chocolate with the tempering machine in the fridge" 😂😂

@MCBunkerwelt 4 жыл бұрын

Barry will never be a scientist. Using different molds in the experiment is just so obviously a bad idea I am amazed that he went through with it all to the end. xD

@disasterofalldisasters 4 жыл бұрын

Right! What a waste of effort!

@ge2719 4 жыл бұрын

yeah definitely would have been better to have a standard bar shape mold for everything.

@MsWnDrLnD 4 жыл бұрын

I thought that too, along with giving them the same time to set, i thought surely the controllers with the 'wings' had more surface area around them than the rectangular one and so probably wouldnt be completely set at the same time... then again using the bears ended with confusion too/led to a 'paper system error' lol i got confused by the end of it and i wasnt the one with a kitchen full of chocolate!

@freetodecide05 4 жыл бұрын

I am at the end of the video and soooo confused about which one was which😂 but it was super fun to watch as usual!

@36mrin 4 жыл бұрын

I cant be the only one who giggles when barry says "my seed" 🤣

@CartB0X 4 жыл бұрын

Definitely not the only one 😂🤭

@zrobeast 4 жыл бұрын

*Barry uploads a video about chocolate tempering* *Claire from bon appetite has left the chat*

@showmustg0ali759 4 жыл бұрын

I don't even cook. I just enjoy watching Barry after a long day. I don't know why but just seeing him get excited and enthusiastic about what he does makes me so happy :)

@ad3z10 4 жыл бұрын

So the cheap methods need more expensive chocolate whilst the expensive method can get away with cheaper chocolate. At least it's nice and balanced, though if you can afford a tempering machine you can probably justify the expensive chocolate anyway.

@rolfs2165 4 жыл бұрын

There's also the matter of taste. I'd go for the more expensive chocolate any time, cheap chocolate tastes cheap.

@DivineDianne 4 жыл бұрын

The percentage of cocoa butter does matter. If you add powdered cocoa butter to the cheap chocolate during the tempering process, you would get a really nice temper, shine and strength on the chocolate.

@emeraldflower921 3 жыл бұрын

Omg this is SO helpful. Thank you Dianne.

@bitnewt 4 жыл бұрын

Barry your enthusiasm is contaigous. Even when I'm tired at the end of the day these videos make me want to cook. :D

@salesy67 4 жыл бұрын

I don't know why, but for some reason i feel like having some chocolate.. Barry, you are an awesomely good, (bad influence) lol. THANK YOU !

@TheAlmightyD00dlebug 4 жыл бұрын

As someone who works in a chocolate factory and works with chocovisions all day, I'm happy to see you using the chocovision correctly!

@UK-PeasantD23679E Жыл бұрын

Seriously thank you so much bro, there’s so much partial information out there. This video has made so much click for me 🙏🏽

@SlackerKite 4 жыл бұрын

"It's time to add my seed" has some ominous energy

@Sethonious 4 жыл бұрын

Yeah I was a little uncomfortable with all the talk of “adding my seed” to food.

@ALYG139 4 жыл бұрын

Another great video again barry ive tried your emergecy snickers loaf for everyone at work and it went down a treat with every one keep up the great videos mate

@shawnsisler3743 4 жыл бұрын

Part of the issue with your NES control chocolate may have been because the NES mold is broader than the other two molds, it may need a bit more time to set. I'm sure the chocolate isn't as nice, but being that there is more volume of chocolate it would need more time to set too. Amazon Sunglife vacuum sealer... not sponsored, I get nothing for this, but it is a great little machine and not expensive at all, and everything is self contained.

@alienmissy4836 4 жыл бұрын

The molds can actually affect the "shinyness" of the chocolate, I have some silicone molds that makes the chocolate shiny and some other silicone molds that makes the chocolate matte

@SimonMetin 4 жыл бұрын

You should have tried making very thin pieces to see/hear the 'snap' of tempered chocolate. Great vid though!

@muffinman999 4 жыл бұрын

Yes Barry, been looking forward to a Sous Vide series. Can’t wait 👍

@cjm1986 4 жыл бұрын

Should've tried Mycryo as well! Worth getting your hands on. Makes tempering a doddle. Also, using polycarbonate moulds instead of silicone will result in a better shine.

@peyton713 4 жыл бұрын

This is proper food youtuber stuff, nice Barry!

@QueenOfRockers 4 жыл бұрын

I was today years old when I learned it was Bain-marie and not Bamboree

@disasterofalldisasters 4 жыл бұрын

This made me laugh so much, thank you! I'll be calling it a bamboree from now on

@vieeuhnt3307 3 жыл бұрын

Omg i loveee ur temper chocolate videos sooooo helpful

@belindatait5389 4 жыл бұрын

bazza u r the light of my life, I look forward to evry 1 of ur vids

@natashaflanagan2857 3 жыл бұрын

This video was awesome very informative. Thank you enjoy videos. xx

@lizcharles8475 3 жыл бұрын

You're the best. So full of humour. Luv it 🥰

@M__andyy 3 жыл бұрын

Thank you so much for this video! 👍🏼🤍✨

@AcornElectron 4 жыл бұрын

Cool. Thanks for the tips

@horizontbeskrajneinovacije6440 Жыл бұрын

Thanks ...great experiments

@blaseandernase 4 жыл бұрын

Ahhh. It's been so long since I've watched one of your videos. I was just way too busy during the last few months. Good to be back. ☺️ And I got a lot to catch up! 😄

@mrbarrylewis 4 жыл бұрын

That’s awesome to have you back, enjoy

@JP317 4 жыл бұрын

A lot of my family are affected by lactose intolerance so I’d love a video that makes milk chocolate from dark chocolate and then I can replace as many ingredients with the “lacto-free” variety as possible. I mean I could read a recipe that is already out there but I’ve found I learn easier from watching over reading, oh and because I enjoy the way you do things that helps keeps my attention 😁

@jase6709 4 жыл бұрын

I love cheap supermarket chocolate, not just for the price, but also for the taste. I think it's already tempered and the expensive chocolate isn't.

@evacharmedandbuffy 4 жыл бұрын

All chocolate bars have to be tempered or they wil melt when they hit room temp

@jase6709 4 жыл бұрын

@@evacharmedandbuffy The cheap bar is tempered, but the expensive stuff in this video isn't. That might play a part in the test, but I don't know, I'm not a chocolatier.

@shikirihabbo7529 4 жыл бұрын

Me and my boyfriend would love to see you make a giant double decker bar.

@rastaman6434 4 жыл бұрын

Mercedes Crow they we’re nice I’d pay £1000 for one

@Andy-in8ej 4 жыл бұрын

Why? are you simple.?

@SazlikecrazyJM 4 жыл бұрын

Hi Barry love your videos and of course the food puns

@karatefella 4 жыл бұрын

Hi Barry ! Can you have a go at reproducing Thorntons Viennese Truffles ? They are my favourite chocolates but they are so expensive ! Cheers !

@echodots 4 жыл бұрын

This video was an adventure for my mind.

@Shadow_of_Light 4 жыл бұрын

Effort not wasted! Interesting the results you attained with each method. With the sous vide machine, you can use it for other things like cooking a steak (would love to see different methods of cooking a steak and the results they produce). Cheers!

@tjingram93 4 жыл бұрын

For sous vide stuff ideally you'd want to vaccuum seal the bags, but if you donj't you can get a load of air out by leaving the bag open and slowly putting it into a bowl/sink/whatever of water, since the water will force any air out of the bag. If stuff still floats after that you can use binder clips as cheap and easy weights to hold things down.

@ahthisisgood 3 жыл бұрын

Damn, you are entertaining. Good stuff. I need to look for more interesting molds like your game controller. Thank you.

@edquigley9345 4 жыл бұрын

"Barry why are you doing this 1. Cause its the internet innit 😂😂" Nailed it.

@harbindersodhi670 2 жыл бұрын

Thank you for this, really appreciated. Does the same method apply to already flavoured bars of chocolate ie mint or chilli chocolate? Also what does one do with the left over chocolate - sometimes I need very little for covering? Regards

@thackest2k 4 жыл бұрын

The ones you put in the nes pad Could it be the reason it didn’t set was due to the size volume if that makes sense The ps pad and mega drive looks more shallow/better coverage to set in the fridge

@steelplatedheart 4 жыл бұрын

more likely that it didn't temper properly. Untempered chocolate doesn't set.

@kenada254 3 жыл бұрын

Thanks for this from Kenya

@trafficone2008 4 жыл бұрын

There a far too many variables to ascertain what is helping and what is not i would have to say the main thing here is mixing not the quality and is seeding really needed?

@MyScragy 4 жыл бұрын

when I've tempered chocolate with the sous vide before I kept the bags in the whole time and agitated the bags frequently. Not sure if is correct but it seemed to work. SHould I be taking the bags out as the temperature drops or keeping them in so they can cool down at the same time?

@BIGman19822007 4 жыл бұрын

Barry love the videos, they are funny and informative. May I make a suggestion, could you try a giant Wispa bar as they have always fascinated me or maybe a giant Twirl as I think it will be a challenge an maybe some fun along the way hehe :)

@keetrandling4530 4 жыл бұрын

Put off watching until the weekend, when I need some Barry to relax! Oh, wait, this isn't the Barry White music channel? 😆

@dawnmcfarlane4561 4 жыл бұрын

Great video although next time I gigjly recommend cutting the seeding chocolate extreamly fine to add in it makes a huge difference to if the chocolate actually tempers. So fine it's just a mound of shavings of chocolate

@Daydreaming_16 4 жыл бұрын

Where are the cooling racks from? I think they’re great!

@2ndKrueger 4 жыл бұрын

Barry i think the next step is you making your own chocolate! 👍😁

@CraftyLoops 4 жыл бұрын

If you check out Callebaut's YT channel, they actually use the microwave too. Callebaut is the ONLY chocolate that I will ever use. I love it. Great video Barry. Lee :)

@michaelnoeldner3279 2 жыл бұрын

Your the first person I've seen seed the sous vide method. I'll try seeding method next time because the other way isn't working.

@coolerkin 2 жыл бұрын

Just seen some guy temper chocolate on Paul Hollywood's pie & puds... Thanks for this so probably use a mid range chocolate either Green & Black or lyndt.

@gaviota6663 Жыл бұрын

Where did you get those cool Back to the Future moulds?

@patrickh.4261 2 жыл бұрын

for souvis, what if you vacuum-packed the chocolate with a weight attached to the bag?

@monaahmad6856 4 жыл бұрын

Petition to get Barry proper branded Post-It (TM) notes

@DMT4Dinner 5 ай бұрын

Cool ty

@paulinayang7846 4 жыл бұрын

Maybe someone can clarify for me. I did used to work in a candy store and worked the chocolate display. I was under the understanding that tempered chocolate has certain properties that mean it has been tempered/set properly. 1. Sets at room temp 2. Has a nice sheen to it w/o adding wax or oil to the chocolate 3. Doesn’t melt on your fingers as soon as you pick it up. If I’m wrong or don’t have a clear understanding of chocolate tempering, please let me know.

@patches1973ful 4 жыл бұрын

I have an Anova Sous Vide and it's been perfect for chocolate. pretty much set it and forget it, so to speak.

@philllllllll 4 жыл бұрын

When you get shine on your chocolate that's a sign it's been PROPERLY tempered. Source: Culinary school

@dodgeball28 3 жыл бұрын

Cheap chocolate (chocolate that replaces cocoa butter with hydrogenated vegetable oil) does not need tempering, it's gonna set anyway even if you temper incorrectly.

@Frozen6002 4 жыл бұрын

I cant stop watching ur videos because i have been craving chocolate for days, sucks not having money :((((((

@russellmurphy1 4 жыл бұрын

I believe it it’s the cocoa butter you are crystallising when your temper chocolate. That’s why you have to be accurate in the method you use. Conversely, cheap, every day (compound) chocolate that contains vegetable oil doesn’t need tempering. It returns to the same solid state after melting.

@nkbabyof3 4 жыл бұрын

To get the air out of the bag in the sous vide, open the bag and submerge the contents with the opening of the bag still outside of the water. The water will remove the air and you can zip up the bag before the water gets in it.

@mirandamom1346 4 жыл бұрын

I’d love to know the ingredients of your cheaper chocolate

@safarichey 2 жыл бұрын

Why does your finished chocolate not have the traditional shine?

@bluej511 4 жыл бұрын

Barry, you better do a very long sous-vide video with lots of things haha. I know sortedfood did one but you are so entertaining lol.

@mrbarrylewis 4 жыл бұрын

May sous vide a steak!

@bluej511 4 жыл бұрын

@@mrbarrylewis oh yea, maybe see if the quality matters. Since it keeps the juices and moisture cheap cut of meat might work

@davidwatkins8016 2 жыл бұрын

Some sous vide methods don't seed after melting. Is it necessary?

@80shaimaa 3 жыл бұрын

So with sous vide, you don’t need to seed the chocolate?

@chasereeves3000 4 жыл бұрын

love the videos

@inflinirator 4 жыл бұрын

I'm wondering if the fact that you happened to use the thickest moulds for the cheap chocolate had any effect on them not setting? Would have taken much longer to set that big thick NES bar.

@thequeenofbooks24 4 жыл бұрын

Joe Gateaux it was actually the more expensive chocolate in the second NES mould, the PlayStation one had the cheaper chocolate that actually worked - I only know because I had to go back and check 😂

@stralite00 4 жыл бұрын

please do a video using the sous vide for all sorts of foods!

@laura101cookies 4 жыл бұрын

I was always told to try and not break the temper, so when I melt chocolate in the microwave it's not earn to tough when it comes out

@MadMadameMeg 4 жыл бұрын

I think with the cheap chocolate it has to do with the cocoa butter and thats why you add paraffin wax to stop the melting when handling it and help it solidify in the fridge better.

@wallyman292 4 жыл бұрын

Got a buddy who uses one of those water bath heaters to make awesome steaks. I think he sets it to around 120 degrees F (I'll let you all do the conversion), vacuum seals the steaks and tosses them in the bath for 2 or 3 hours. When ready to eat, you take them out of the bags and toss them on the grill for a few minutes per side. Meat turns out tender and never overcooked.

@schmiddy8433 4 жыл бұрын

with any kind of crystal formation, slower cooling = bigger crystals, bigger crystals = stronger structure

@stine0203 4 жыл бұрын

Not a chocolate idea but can you try making Mexican style Gorditas? Would love to see your take on a recipe and how they turn out! Unless, you've already done it, I'll have to search your channel, lol

@SkyBorba 4 жыл бұрын

i've done cheap dark chocolate in the microwve and it was pretty strong

@LadyRavenB 4 жыл бұрын

What you have proven is with cheap chocolate set at room temp. The frig cools it too quickly.

@MrBediii 4 жыл бұрын

I think the shininess on bears is caused by surface of the mold, not tempering technic.

@mollie.28.15 4 жыл бұрын

Marcin Bednarz nope. Tempering causes the shininess

@mikaylahcheyenne 4 жыл бұрын

The mold can cause issues with the shine. If the mold has a dull finish it can reflect it on the chocolate and same goes for a shiney finish. But yes tempering is a way to achieve a shiny, smooth finish especially if you are not using a mold.

@Omnishredder 4 жыл бұрын

You said the PS1 controller for the microwave was not the expensive chocolate, I remember when you was saying how it was a more modern thing then the expensive was really bad as a NES controller... It didn't set

@dawnmcfarlane4561 4 жыл бұрын

No he said the playstation was more modern that's why he was using the nes controller for the cheeper chocolate.

@AshleighEmilia 4 жыл бұрын

Thank you so much for posting this! You've explained it in previous videos but I needed the details 😂 Side note, please tell me you're releasing your gadgets in time for Christmas? I am desperate for the onion-cutter-thing 🤔

@mrbarrylewis 4 жыл бұрын

Yep on the case

@AshleighEmilia 4 жыл бұрын

You are the best thank you 🙌🏻🙌🏻🙌🏻

@evolusian 4 жыл бұрын

i have somehow never seen the yellow chair in the background and i've never wanted something in my life more

@mrbarrylewis 4 жыл бұрын

Ikea :)

@mrs.thomas-usmcwife5686 4 жыл бұрын

You always just keep your chocolate in temper. You do have to be careful to keep it within a certain temperature range, but it can be done. It means less work having to re-temper it. I really enjoyed this video, but you can also watch Ann Reardon on "How to Cook That". She has a great video about tempering chocolate too.

@TheRedNaxelaYouTube 3 жыл бұрын

Just spent nearly 20 minutes watching Barry put his seed in chocolate

@acumbess 4 жыл бұрын

Video idea: stove top (Best at home method imo) cheap vs mid range (from the baking isle) vs the expensive. Grade on look (sheen), texture (hardness), and taste. Thanks for all the entertainment, B!!

@closed7353 4 жыл бұрын

Isn't tempering meant to result in a shiny finish too (those bears came out really well) :)

@therestorationofdrwho1865 4 жыл бұрын

Wow I'm early. Really pays off staying up at 2:00 am.

@mrbarrylewis 4 жыл бұрын

Dedication! Wow

@JackieWarner13 4 жыл бұрын

A fellow Aussie. Hey!

@therestorationofdrwho1865 4 жыл бұрын

@@mrbarrylewis Haha!

@disasterofalldisasters 4 жыл бұрын

I dare say you allowed water into the cheap chocolate bag in the sous vide.

@ayowolf090 4 жыл бұрын

Did the cheaper chocolate have vegetable oil in it?

@shirleycastle5170 4 жыл бұрын

You had me at Posh Bits and adding your seed.

@22seanmurphy 4 жыл бұрын

Hi Barry i love watching your channel, I've got the same knives as you the zelite, no I've been a butcher now for 26 years and no how to sharpen a knife, you might have one but it not buy yourself a VULKANUS knife sharpener it's not cheap and i got mine from amazon about a year ago and cost me £82 it's now on amazon for £69, I promise you if you don't have one it will be a great purchase and so easy to use and i promise you that every knife that you sharpen with be like a razor blade, and it's literally just two to three swipes on both normal blades and serrated ones, I promise i don't work for these people but wanted to give you the heads up on to me and read the reviews the best you will ever get, god bless and again love your work

@TessRugg 4 жыл бұрын

Do we think that the fridge chocolate was dull because perhaps moisture from coming out of the fridge? And the stuff on the side was shiny because it didn't have that? I'm sure there's some science in there somewhere :D

@mrbarrylewis 4 жыл бұрын

That’s possible! Some people say to fridge the chocolate just to get that initial set then remove ASAP

@saravandebunte8262 4 жыл бұрын

I find that odd because Hercules Candies puts their molded chocolates in the fridge after they make them. They temper by hand on a table.

@caddelworth 3 жыл бұрын

@@saravandebunte8262 , Yes. and ChocolateTherapist put their moulds in the FREEZER for ten minutes (!). Something I'm going to try next time I make some bars, to see if I can shake off the cocoa bloom I almost always get. :(

@ginendy 4 жыл бұрын

The shine actually has a lot to do with your molds chocolate has this way of reflecting the surface it cooled on thus the more matte the surface the more matte the chocolate the more glossy/shiny same

@CindyCauw 4 жыл бұрын

With all methods but the sous-vide, you put the seeds in when the chocolate is at its highest temperature, then you let it cool down further. In the sous-vide you first cool it down, then you add the seeds. Mistake or a special reason for changing the order?

@modelt8951 4 жыл бұрын

Sous vide shouldn't even need seeds. Chocolate can be tempered through a series of precise temperatures, and sous vide is perfect for it. If you couldn't do it without a seed, how would the first chocolate be made?