Gurl... It's a circle... 😰

@@jheckie14 a *perfect* circle... hence the true definition of 'satisfying'

@@butoolrizvi8749 oh, wait you're totally right! My eyes have been opened 👁️👄👁️

I guess? I mean lots of people like you watch cooking videos as a fetish and not for any actual information.

@@jheckie14 close them.

I think that they made her pretend to struggle with it for views. No way someone with a Master's in pastry would struggle that much. I only have an associate's in pastry arts and I don't struggle to temper chocolate anymore.

​@@2GoatsInATrenchCoat Well, everyone has weaknesses, even in their own field. I agree that it was probably played up for entertainment purposes, but I think it's not a lie that Claire struggles with, or at least dislikes, tempering

@@2GoatsInATrenchCoat I forgot that she struggled, all I remember from watching bon appetit is Brad and Claire tempering chocolate (and making branded chocolate)

@@raerohan4241 almost everyone dislikes tempering, but she would literally check the temperature of the chocolate, see that it's one degree off, and be like "good enough." She made that same mistake multiple times. Pastry programs hammer it into you that tempering chocolate is a scientific process. If you don't hit the correct temperature threshold, you will get the same poor result every. single. time. Imagine a scientist heating water to 211 degrees and asking why it's not boiling. It's simply not believable. Anyone with formal education in the field would know by now that "close enough" just doesn't cut it in science.

​@@2GoatsInATrenchCoat its an annoyingly hard thing to do and people have different strengths than you Especially since she was working in quantities that rendered the process even harder

Most chocolate sculptures are formed using compound chocolate. Compound chocolate doesn't need to be tempered and doesn't melt at room temperature like real chocolate. Chocolate sculptures with real chocolate, especially large ones, require a cooled room and gloves to prevent melting while sculpting.

Sounds just like my engineering course! Martensite XD. Could you quench the chocolate to get the same results?

Goes great with ice cream

Materials science rocks!

Do you work in the laboratory? That sounds so cool

Then where's all the snappy chocolate??

my face when i see that be like: pipo inflating his face in doraemon when he tries to cry and i burst out laughing exactly 0.696969 seconds ☠️

Same lol

Funny grammatical error

​@@rl3d2008 it would be correct if he added a comma after "yes"

Same wth, why is that actually funny? It would be even funnier if the top one said no tempered

Milk chocolate will have a good temper at 30-35 °c, depending on the type of chocolate. This info was brought to you by my 5 years of working with chocolate

Mm

*stares in Fahrenheit*

@@numcookie1344 Just use a converter ¯\_(ツ)_/¯ (coming from another Fahrenheit-er)

@@em90012we don’t bow to dirty Europeans where I’m from 🤨

I kinda want to see that happen now

@@TieflingKumasi no you don’t. Once it seizes it’s ruined and won’t melt again .. got to be careful not to get any water in it. Everything has to be clean and dry ..

@@jadebell8790 Well, I won’t do it. I just wanted to see a video 😅

Oh, wait, does nothing really happen? It’s mostly just anticlimactic?

​@@jadebell8790 a chocolate that wont melt?

Well this teaches you how but doesn't teach you what tempering is. With that said, this isn't rocket surgery. Perhaps you just needed better teachers, or, if I may be so bold, perhaps you just need a longer attention span.

Cool! Thanks for letting us know

thanks

How is this exactly the same process as steel tempering? I've literally never seen steel tempered this way. The result is the same, sure, a harder crystalline structure - but adding an untempered billet of steel to the molten mixture, then just - stirring it around? Have you really seen this done?

@@MyopicPowerhouse oh yeah no that’s not how tempering steel works I just meant that the relative crystal composition is dependent on the cooling process and you can alter the composition by heating and then cooling it in different ways. To my knowledge the addition of a solid to the molten mixture is only to initiate crystal formation by use of a seed crystal, which I have never seen in metallurgy

@@dmr11235 and chocolate blooming is just spinodal decomposition ;P

makes sense! would you know if it makes a difference in its mouth feel or how easily it melts in your mouth or does that depend on something else? thanks!

​@@tigerheaddude it makes a BIG difference. You dont wanna eat untempered chocolat if you dont wanna waste your product.

Yes but that's isn't the only thing happening, the snapping difference was also produced of the side he snapped, the second one was against the streaks.

@@gorillapl6531 that's not true instead of grain its build more like hexagonal pattern so where ever you snap it doesnt matter

@@tigerheaddude yeahh so the chocolate we want is that melt in your mouth but doesnt melt in your hand,diff crystal structure has diff melting point thats why untampered chocolate doesnt snap it was half melting in room temp so we aim for this structure similar to the reserve chocolate to get the right melting point, hope that make sense

It's not, it's usually low grade chocolate with palm oil or other cheap fats.

It's not fake chocolate, but it does contain other additives like soy lecithin that prevent tempering. You can only truly temper couverture chocolate. Everything else you can mimic a temper and get close, but not fully temper.

yeah its actually about making sure the fat molecules crystalize evenly to form a stronger structure thus making it snappy instead of floppy this method works but professionally people also use a marble or metal table that is being cooled from below then you mix it around constantly until its the right temperature instead of seeding or puting hard chocolates in.

Yup. Chocolate that hasn't been tempered will also melt in your hands SUPER easily.

Google the definition of “tempering” and see what it means in other contexts. It’s all about cooling, nothing to do with preventing overheating.

Same, I 100% thought it was just melting them like a dickhead 😭

how do you accidentally heat it to 120 F above a water bath and then add reserve chocolate at 90 F and then let it cool

​@@zakariamedjiba8517lots of coincidences Also a double boiler is pretty common for melting chocolate

That makes no sense.

That's how my mum taught me to temper chocolate. She said it's always better to remove it and put it back over heat than over heating it and getting burnt gritty chocolate

So I'm guessing this is something to do with the proteins denaturing, I was wondering why there was a difference between the two but it makes sense now lol

Also ask yourself if you really need or want it to be tempered. I don’t like the texture of tempered chocolate compared to just regular soft chocolate.

If you’re using a microwave, you should always be giving time for heat to dissipate, chocolate or not.

@@Osama-Bon-Jovi-01 Chocolate doesn't really contain proteins, but it's a similar concept. The conditions under which a liquid solidifies determines how the molecules in the solid will be arranged, "tempered" chocolate is just one of multiple different patterns the molecules in solid chocolate can adapt

Good luck with your cafe 😊

Bro jus do it already what you waiting on apply for the loans and do it!!

"Knowledge is powerfully annoying in some of us! Lol. 😆

What anime was it?

Please tell me it was NOT food wars

​​@@priceless8846 If I may guess, I think the anime they're talking about is "Yumeiro Patissiere" because I watched that as a kid too, there's a short segment every end of the episode where actual live people are teaching us various techniques in making sweets like tempering chocolates. It's a cute lighthearted informative show.

Was it yumeiro patissiere?

Not really, you can repeat the process from scratch sure it take time but it's not a pain in the ass nor a huge headache

@@BlackHawk21ification are you from the rival company

@@Ahahashir nah Im just telling the truth

​@@BlackHawk21ificationalright 10 year old anime profile picture guy, I'm sure you know more than the guy who does this for a living. Go away.

@@allheartallhate well yeah i do this for a living too.... i'm a french pastry chef/ baker and tempering dark chocolate is litteraly taught after 3 months in the 1st year of the diploma to become a pastry chef (since school start in september and we do chocolate in early december...) It really isn't hard to do (like most thing tbh) just follow the recipe, hell dark chocolate is the easiest the to do among all the different chocolate (since for other chocolate you need a more precise T°C) Also the original comment say he is working in chocolate factory so his process is a lot more industrialized hence it become harder to fix any mistake because of the heavy machinery but it's not the process of tempering in itself that is complicated, you can do it perfectly fine at home with simply a microwave and a thermometer.

A fellow black man I see

It does not. If it does, it wasn't tempered correctly.

@MrEggHead. Yes, it does. Russell Stovers has a freezer full off bloomed product. Something that helps pull bloom out. Put it in the freezer for a day. From freezer to fridge. Fridge to room temp. Dosent always work. But bloom is ascetic. It won't harm you to eat boomed chocolate.

@@travismcallister3688 No it doesn't. Properly tempered and stored chocolate does not bloom over short periods of time: if it blooms, that means it either wasn't tempered properly, it wasn't stored at the proper conditions of temperature and humidity, or that the filling has excessive water/sugar levels.

@MrEggHead. You're one of those people, aren't you? Look, dude, just saying, what I've seen first hand....in the industry.

@@travismcallister3688 So have I, in Italy and France, where the chocolate industry and technology is light years ahead. I'm just giving you advice that, if your tempered chocolate is blooming, you need to look into your tempering process or your storage conditions. Your method of temperature gradients doesn't get rid of neither fat bloom nor sugar bloom: at best, you're temporarily masking it.

Melt it then

Did you forget Google exists lol

super helpful video btw!!!