Simple way to temper chocolate in the microwave and molding to create beautiful and delicious chocolate confections.
Пікірлер: 106
@waynedippel5537 жыл бұрын
I would so give a year of my life to work for this guy for free, just to learn from him, he is awesome.
@123sehrkhan6 жыл бұрын
I have his craftsy classes. Sign up and enjoy all his awesome classes there.
@baritonebynight12 жыл бұрын
I loved his PBS show Dessert Circus when he was still at Le Cirque. He's a great pastry chef AND a great teacher too.
@LoisLouise2198 жыл бұрын
OMG I love you and your voice giggle giggle you just made this old lady's day , With just your voice and your since of humor when you just made up a name and you did it with grace love you
@danielleannicke.74778 жыл бұрын
waouuuuh very interresting , j ai vraiment trop aimer , merci chef
@ileanamurillo89025 жыл бұрын
"this is more cool" LOL and thank you for the explanation.
@elliepink20036 жыл бұрын
I have watched nailed it, love the show you are amazing.
@JoelmaSoaresSambdman12 жыл бұрын
The most clear and helpful video. THANK YOU!
@anee574 жыл бұрын
Wow the giant bunnies at the back how cute are their little white tails I’d loved to see them close up I had to watch twice 😂
@stephe2defr11 жыл бұрын
brillante video !!!!! merci beaucoup de nous faire partager votre savoir
@madogaso11 жыл бұрын
I wish you were by my side, when I´ll try my first work, in this lovely sweet art. Thanks a lot for all you give in this video,God bless you for this.
@jgilly33624 жыл бұрын
It's chocolate you high af
@tharrison004310 жыл бұрын
So yummy,thank you for the video.
@shazieshazie7 жыл бұрын
U r too funny! enjoyable to watch! Love your hairdryer
@gedz0405 Жыл бұрын
thank you Chef that's very informative. Have a good day.
@Lemitutu9 жыл бұрын
Thank you for explaining the 3d chocolate molds
@charmedlife77584 жыл бұрын
I love it!!
@sundharampillai75204 жыл бұрын
choko best my favorite chocolate mix with orange juice
@mygiguser12 жыл бұрын
You are a genius!
@lindaparsons33564 жыл бұрын
I found this video very interesting. I am thinking about trying it myself when I get the candy melts and the candy molds.
@sasukecoochieha5 жыл бұрын
How he keeps his coat clean with chocolate flinging everywhere is beyond me
@8she810 жыл бұрын
Great explanation. Thank you sir.
@squange205 жыл бұрын
Superb explanation!!
@Anticult210 жыл бұрын
I LOVE CHOCOLATE. CHOCOLATE WAS CONSIDERED THE FOOD OF THE GODS BY THE AZTEC PEOPLE. THE CHOCOLATE PLANT IS CONSIDERED NATIVE TO MEXICO. THE CHILE PLANT AND THE TOMATO PLANT ARE ALSO NATIVE PLANTS TO MEXICO.
@whosabbey_5 жыл бұрын
Are you the "Chocolate King" in Nailed it? I love watching you and Nicole on Netflix! Still waiting for more episodes! MORE MORE MORE!
@jezperD11 жыл бұрын
I don't know why, but you just deserved a subscriber ;)
@1misselizabeth9 жыл бұрын
Great Video, Super helpful and explained! :D
@msdramaqueen1437 жыл бұрын
Love your videos only if you could zoom in on your beautiful work !!!
@theusconstitution17766 жыл бұрын
FABULOUS 🤩🤩🤩🤩❤️❤️
@ellenkerr656910 жыл бұрын
I so miss your tv show. I'm glad to have found you again. Do you still have a shop in Brooklyn? Ellen
@Phoenix43179 жыл бұрын
Look at the size of the Easter Bunnies in the Background lol!
@AmeliaBaljit5 жыл бұрын
Lovely! Can this method work with Hershey's morsels, or Baker's Chocolates?
@JohnM...7 жыл бұрын
Yeah, OK, now how to you temper/ solidify homemade chocolate with raw cacao powder and cacao butter? ( 100% cacao, no sugar). I cannot find an explanation of this ANYWHERE.
@goldstar6713 жыл бұрын
Thank you thank you... I will try this... very kind of u to show wow Cheers :)
@jasongenskow69835 жыл бұрын
I LOVE nailed it so much! I wish I could meet you in person
@LucaShenanigens11 жыл бұрын
great demo. thank you
@cameronschultz84836 жыл бұрын
Nailed it
@dsryan15178 жыл бұрын
How would you do this and temper cacao butter adding the chocolate and any flavoring? What chocolate do you use?
@julienolan57036 жыл бұрын
Chef Jacque! Thank you again! You're amazing! Please keep doing your videos! What temperature sgould the chocolate be to mold it? How long does it take to dry with a 1/2 inch mold?
@julienolan57036 жыл бұрын
What can I use instead of white chocolate? My son is lactose intolerant. Can I use royal icing instead or will it fall off the chocolate once dry?
@lisuhbaaaby8 жыл бұрын
Wow I would not be able to wear a white outfit while working with chocolate xD
@whosabbey_5 жыл бұрын
SAME
@cvarrone1005 жыл бұрын
Good pasty chefs stay clean
@joesena9658 Жыл бұрын
what temperature does the chocolate need to be at? Also why do you transfer chocolate into a cold bowl?
@StudyOfSweets10 ай бұрын
the bowl that you microwaved has heat to it and you want to start cooling it a bit. Room temperature bowl is what you need, not "cold". Temperature needed depends on chocolate type. White, milk, dark. Some higher end coverture will have slightly different temperatures that they will list on the package.
@TheAktyagi11 жыл бұрын
Great video thanks
@RoyAndrews828 жыл бұрын
lol, James Bond.. But the real James Bond tool he uses doesn't touch the chocolate.. Which is what I use, and have used for the last 2 times I just made Milk Chocolate Polycarbonate chocolates, and Milk Chocolate Raspberry filled Truffles. I only made them two times so far, and that was in the last 48 hours. Yes, I just started making chocolates. I want an Immersion blender, so I can do it like he does, and don't need to seed in tempered chocolate. If I want to use 2lbs of Chocolate, I pour 2 lbs of Ghirardelli Chocolate to work with.. Not add in more.
@sweenett10110 жыл бұрын
Hey, i loved your video! Im sorry i must have missed something at what temperature did the chocolate need to be at again?
@KimKingston8 жыл бұрын
What temperature was he going for ??? I didn't hear that, or I missed it.
@suzanneparenteau58587 жыл бұрын
Not above 34 degrees Celsius....you can still seed it if you go over that...
@RoyAndrews828 жыл бұрын
I would like to purchase an immersion blender. If you listen closely towards the beginning, he explains how he's tempering the chocolate.
@LoisLouise2198 жыл бұрын
+Mark II you have a Aldis store they get them in and I got mine for under 20 bucks and it came with a few attachment too :)
@RoyAndrews828 жыл бұрын
Lois Sell Yeah, returned mine.. Not good enough. A mixer is much better, which is what I use when doing large batches.
@LoisLouise2198 жыл бұрын
oh ok completely understand
@MrGoatflakes9 жыл бұрын
It's weird how chocolate behaves in the microwave if you don't stir it. It stays in shape even if liquid and sometimes one part can be cold while another part of the same bar can be on fire!
@bmmbi10 жыл бұрын
Thank you
@namuilee210311 жыл бұрын
I love your secret weapon ^-^
@elizabethhemery140011 жыл бұрын
Excellent video merci
@dorothymacgregor22144 жыл бұрын
This is coverature ( cap coating). Not chocolate. This is made with Palm kernel oil, not cocoa butter. I was a wholesaler of this for over 20 years
@LUDOfanGIRL4 жыл бұрын
What do you do if you can't get the chocolate out of the mold? I've tried putting it in the freezer for ten minutes as well as the fridge because it wouldn't come out. Trying to find advice on this.
@stephenpalmer23884 жыл бұрын
Question: Can you use the same process with milk chocolate? Are there any differences in the steps?
@Takeva10 жыл бұрын
Anybody else was to busy looking at the person wrapping the chocolate bunny and wanting so bad to unwrap it and lick it? D:
@christellemehawej1685 жыл бұрын
Why does the chocolate melt while wrapping it in chocolate wrap? What went wrong with me?
@jadesmith31276 жыл бұрын
if we don't put the chocolate in the fridge, it will still work and be solid after time right
@mkivy4 жыл бұрын
Thank u...
@christinelatour20375 жыл бұрын
What the temperature of thermometer
@morningbless9 жыл бұрын
kyaaa...gravity chic...
@susiegutierrez44788 жыл бұрын
What brand / model of thermometers is he using? Both the infrared and the "cool" pen type?
@elnywidjaja98855 жыл бұрын
How many times back in microwave to get chocolate melted within intervals 20 second?
@NaHypochlorite11 жыл бұрын
Target temperature for tempering dark chocolate is 88-90F or 31-32C.
@TamikEG12 жыл бұрын
Thanks for this video. I am going to do business on chocolate figures so watch all your videos about choco tempering and making molds... If I can do it, i will write you the web adress of this business.. See you soon..:)
@sturk589 жыл бұрын
i like you. You are funny and cute :)
@missannelle12 жыл бұрын
Hey Mr Chocolate I need some help. I tried to temper chocolate but it just won't harden afterwards. What did I do wrong?? I placed it in the fridge. Could it be because the chocolate was not with a snap before I tempered it?? Plz help. Thnx!!
@mygiguser11 жыл бұрын
What temperature do you measure? How many degrees Celsius?
@elnywidjaja98855 жыл бұрын
Below 30 degree C
@77Yass10 жыл бұрын
@Cartherine999 жыл бұрын
wow was that a chocolate at your back?
@InsidetheCasino4 жыл бұрын
Except you didn't scrape the white chocolate off the mold of the graffiti bunnies before you poured in the dark chocolate. Then you scraped ALL of it into the dark chocolate bowl. Hmmmm....
@reallycute123111 жыл бұрын
i want one of those bunnies in the back
@ivetagvetadze75588 жыл бұрын
What temperature should the chocolate be when putting it in the mold??
@dannylittle18658 жыл бұрын
Milk and white chocolate melt down to 45 degrees centigrade, temper the chocolate to 27 degrees centigrade then raise the temperature back up to 30 degrees centigrade at this point your ready for the moulds
@liyans18 жыл бұрын
what brand thermometer did he show us??
@cookingex10 жыл бұрын
I notice the collar of your chef jacket. You have the M.O.F?
@starfox110 жыл бұрын
j torres did win the Meilleurs Ouvriers de France
@biggdaddy2020036 жыл бұрын
yep in 1986 was the youngest to do so.
@icanseeyou6889 жыл бұрын
Hi does anyone know if I can use a metal mould? I have a metal sphere in two parts? Will the chocolate fall out
@dannylittle18658 жыл бұрын
Yes a mental mould will be fine to use as long as the chocolate is tempered correctly it will be fine but you really want to get some polycarbonate moulds they are excellent to use
@moongazaly7 жыл бұрын
what the prorties of the fridge of choclate
@prachirobinson16347 жыл бұрын
Please update your app for iOS 11. Unable to download it
@glacialimpala4 жыл бұрын
After doing this with milk chocolate (Callebaut 33%) I see why everyone is using dark one - it's cold and still runny xD
@Leoniexoxox11 жыл бұрын
He is hilarious
@zpookey8 жыл бұрын
What temperature should it be?
@butteryhandle8 жыл бұрын
working temp for dark varies but people say 30-32 and 29-30 for whites
@ivetagvetadze75588 жыл бұрын
How long is the cooling??
@dannylittle18658 жыл бұрын
Depends on the temperature of the fridge and outside temperature you can see when the chocolate is ready to come out when it shrinks from the mould usually around 10 to 15 minutes
@cakedesigner9 жыл бұрын
Anyone know what brand of chocolates are in those bags ?
@haleyh14309 жыл бұрын
that's his brand of chocolates! you can order them on the website :)
@CurvyChefChronicles11 жыл бұрын
I Adore You Jacques! I'd Love to work with you!
@TinkahMatias200012 жыл бұрын
candy melts
@nayemsg12 жыл бұрын
hes so funny
@adamchurvis16 жыл бұрын
Please realize that when you try to instruct someone on a detail, such as filling a mold with chocolate, scraping it, filling the shell, etc, you cannot effectively do that with a single static camera setup six feet away. All I can see is you holding up a clear piece of plastic and pouring chocolate onto it. None of the important details or techniques are seen in a way that teaches the viewer how to replicate them. We get a general idea, of course, but it's more a "Look at me" demo than it is a "Here's how you do this" instruction.
@Andy-in8ej4 жыл бұрын
99 times out of a hundred this chocolate would not be tempered.
@gerardjones78814 жыл бұрын
Not so. I use a microwave but 10 second bursts. I have a commercial tempering machine but it's a lot faster to zap it. It's an acquired touch. The machine is a lot more accurate for sure. What isn't apparent to the public is he is having to twist the mold to break it free. Real commercial molds are brass and tin. You can't flex them. So his method isn't good enough for real molds. When choc is properly tempered there is no mold twisting required. The parts literally drop out. I'm a retired French trained pastry chef with decades exp working with chocolate.
@Andy-in8ej4 жыл бұрын
@@gerardjones7881 What the hell are you talking about. Brass and tin moulds,? you're a fucking idiot. Retired you say, surprised you ever got a job in the first place. IDIOT. Just to reiterate, to all readers who want to learn, you can rarely TEMPER chocolate this way.
@meggie1624 жыл бұрын
So.. in order for people to have dairy, cows are forcibly impregnated with a metal rod up their cervix. They then become pregnant for 9 months (just like human mothers) and they form a very close bond with their baby, in the exact same way that human mothers do. Within 24 hours, the baby calf is taken away from the mother and this causes the cow and the baby calf extreme distress. The mother will try to follow her baby as far as she possibly can and when her baby is gone she will cry and mourn for days. She will go to the same place where she last saw her baby and cry. Then the whole process starts again when the farmers forcibly impregnate her again, and she goes through the same cycle over and over again until her body cant take it anymore, and then she is slaughtered. As for the calves, if it's a male calf they are killed for the veal industry and if it's a female they will live the same tragic fate as their mothers. Please watch this 5 minute video that explains the dairy industry: kzfaq.info/get/bejne/i8l-arZ4rNWnfn0.html #GOVEGAN