Jack Ralph

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@veronicaking4789 11 күн бұрын

I have paid for this course, through NowYou I can't open it because it keeps saying wrong password/ email, I have contacted them several times and they have yet to get in touch. This will definitely stop people buying this course, very bad customer service.

@ParwanaAshari 16 күн бұрын

Love this video! I did this method and it was the first time my chocolate tempered perfectly and SO easily! I was able to make 24 chocolate disc decorations in under 10 minutes doing this! Can you PLEASE provide temperatures for white chocolate?? Thank you!

@orion7741 18 күн бұрын

bro, you are the embodiment of Privilege!!! dude, NOT EVERYBODY HAS A MICROWAVE!!!!! the water bath method is superior in EVERY way in all honesty. seriously, there are a MASSIVE amount of people that do not have microwaves.

@trulylynn9941 28 күн бұрын

Finally someone that knows what they are doing! Thank you.

@user-xh2bj5no2r Ай бұрын

Fool

@Dr.A.R. 2 ай бұрын

Hello jack, want to temper chocolate for the first time, the temperatures you mentioned are for milk chocolate or dark chocolate?

@jeremiahmichaelpierson 2 ай бұрын

nice thug music intro

@user-eq9jx6gl4m 2 ай бұрын

Kindergarten film?

@naturallyyounaturallyme1324 3 ай бұрын

Love the anger 😆 and the quick tip

@chenw.166 3 ай бұрын

Wow! The chocolate inside filling is tempered? And how long did you wait between each layer?

@kevinleong4467 4 ай бұрын

45 degrees Celcius or fahrenheit?

@actury6 Ай бұрын

Celsius

@user-xg3gc8ve5o 4 ай бұрын

What’s the brand of your template machine?

@user-xg3gc8ve5o 4 ай бұрын

What brand is the machine?

@davidwolf5811 4 ай бұрын

Thanks for the video - I’ve been roasting beans for a while but I’m not sure how much cocoa butter to add

@biglakejudy 5 ай бұрын

no darling, not every one has a microwave.

@foxmcqueen872 4 ай бұрын

Sooo this isn't for you then 😂

@MrLinney36 5 ай бұрын

Hi sorry i think i commented before but cant find it just wondering on your moulds where did you buy them from and what size are they ? Great channel keep up the great work 🎉

@MrLinney36 5 ай бұрын

What size of mould is that and where can you get them many thanks keep up the great work just starting my journey with chocolate

@jonsantiago7549 5 ай бұрын

When the chocolate has been tempered and has solidify (excess) do you need to temper again to be able to use it or you just melt it in the microwave and does not need to temper?

@batira 4 ай бұрын

If you can melt it within a certain threshold, then yes. However, that threshold is pretty low and it's hard to melt chocolate quickly without destroying the stable crystals. Example: the threshold for dark chocolate is around 34.5 degrees Celsius. Beyond that, stable crystals are gone and you'll have to temper again. For other kinds of chocolate is even lower, eg. white chocolate is usually 31.5 degrees. Be sure to check the temperatures for the brand and type you're working with.

@CazFlah 6 ай бұрын

Did you blend vodka with your mint? 😂

@CazFlah 6 ай бұрын

Why do you use Ghee? Is it for the settling process?

@CazFlah 6 ай бұрын

Omg 🎉 my favourite combo. Did you hear up the lemon juice before adding it to the white chocolate?

@hosnkrocha 6 ай бұрын

What an idiot.

@joanamarietomas264 6 ай бұрын

how to do it without microwave and without kitchen thermometer?

@Venus-19 7 ай бұрын

Fab!

@CG-cq8hm 8 ай бұрын

Do ever use ice packs?

@loveleenjuicyqueen 8 ай бұрын

What a waste to put perfectly good chocolate in a microwave. Shocking what people who are supposed to be food experts actually do to food

@NotContinuum 6 ай бұрын

It's quite possible he knows more than you about this topic and his results would seem to support that. Microwaves have their place and the results say this is one of them.

@SusanneGeert 8 ай бұрын

Thanks for sharing this 🙌 I almost always experience that I have crumbs in the chocolate once it reaches the 31-21 degrees. This happens even if I use a blender to fine chop it before adding it to the melted chocolate. Maybe it's because I typically don't work with the same large portions as you do. What can I do? Thanks in advance ;-)

@aichagramta9117 8 ай бұрын

😍😍🤎🤎

@HRHBoof 8 ай бұрын

BRILLIANT!!!

@captdebonair 8 ай бұрын

Where do you get your boxes?

@bvw3153 8 ай бұрын

That's what I'm wodering!

@andreawilliams9494 9 ай бұрын

Recipe please

@zeroheroes4081 9 ай бұрын

What's your favourite chocolate brand/producer/country (idk) to buy from? Can you actually tell the difference?

@saileshram7610 10 ай бұрын

😂😂nice experiment... But i thought chocolate basically has no moisture content

@saileshram7610 10 ай бұрын

Wtf is that shine. You probably created the most tempered chocolate on the planet 😂🎉

@reddingvideotom 11 ай бұрын

Purchased and watched the Now You Know class and loved it! I hope to stay up to date on any new experiments and tips here on KZfaq. Thanks for the great info. If you have suggestions on where to get the most bang for buck buying chocolate and the dusting and coloring supplies I would love to hear it!!

@NicolasEjzenberg 11 ай бұрын

Has anyone tried this method and succeeded ???

@pierrex3226 11 ай бұрын

Niiiiiiice. What machine is that?

@drploopy 11 ай бұрын

I now want to watch a compilation of you doing this

@mariaduarte8638 11 ай бұрын

Thank you so much for your video you are amazing... I hope you make more videos.. Jack and using a small tempering machine will work?

@vikashchauhan9335 11 ай бұрын

Awesome editing and shots. Hope your channel grows! The chocolate looks amazing

@jackralph5457 11 ай бұрын

Thank you so much!

@bunglebob 11 ай бұрын

In Costa Rica, people use a woven rice pan, sort of like a flattened basket that has a slight dome shape to it, to sift out the cacao shell from the actual chocolate part. They toss the crushed chocolate up, like how you’d flip pancakes or eggs, and it gets rid of the shells but leaves the nibs in the pan. One of the coolest things I’ve seen. But it does make a huge mess, so if I made chocolate regularly, I’d do it outside

@baharferoz3870 11 ай бұрын

Thats way to much work though

@jackralph5457 11 ай бұрын

So much work

@baharferoz3870 11 ай бұрын

That was amazing!!!❤❤❤

@jackralph5457 11 ай бұрын

Thanks!

@jerry5253 11 ай бұрын

Cool bro

@jackralph5457 11 ай бұрын

Thank you!

@jerry5253 11 ай бұрын

@@jackralph5457 you got a lot of potential

@DemKingX07 11 ай бұрын

good video keep these videos up bro i am sure you will get more views

@jackralph5457 11 ай бұрын

Thanks

@siobhanobrienmurphy Жыл бұрын

Can I have recipe for filling pls❤

@demetrius235 Жыл бұрын

I was excited to try this as the double boiler is so messy and hot. However, it didn't work for me as my chocolate keeps blooming. It's not too soft, but does have a grainy structure. Not sure if I wasn't using enough chocolate. This is the 2nd microwave method (1st was the 1/2 melt, then stir) and neither worked for me. Use a plastic bowl, not glass and even monitored temp in °C. Not sure what I'm doing wrong. Only needed to temper about 200 - 220 grams of 60% dark chocolate. Bowl was a 2.5 Quart (2.35 L) plastic one. Used a spoon to stir while microwaving up to 45 °C, then a silicone spatula to stir in the seed down to 32 °C. Also used a hair dryer to keep the chocolate at a working temp around 32 °C.

@JDSchuitemaker 6 ай бұрын

For milk chocolate tempering, the following temperature curve is generally recommended, a little different than what Jack does Melting: Heat the chocolate to around 40-45°C (104-113°F). Ensure that all solid pieces have melted completely. Cooling: Once fully melted, cool the chocolate by pouring about two-thirds of it onto a clean, dry marble or granite surface. Spread and work the chocolate with a spatula or scraper, continuously spreading and moving it to help it cool. Cool the chocolate until it reaches around 27-28°C (80-82°F). If you use the seeding method, as shown in this video, it works the same Reheating: Transfer the cooled chocolate back into the original batch of warm chocolate. This will help to raise the overall temperature of the mixture. Reheat the combined chocolate to around 29-30°C (84-86°F) for milk chocolate.

@batira 4 ай бұрын

It depends. 1. The chocolate you are adding as seed has to be tempered chocolate, otherwise there is no stable (beta 5) crystals that would provide the seed. 2. If you add the seed above a certain temperature at which the stable crystals are destroyed, again: you won't have the crystals that would provide the seed. 3. If you're using a blender, be careful with it. It can raise the temperature by one or two degrees, so don't do it near the temperature where stable crystals are destroyed (for dark chocolate, that is usually around 34.5 Celsius). If the seeding method doesn't work for you, you can still try playing with the temperature curve as explained by JDSchuitemaker. I'm still experimenting with tempering methods, but currently I trust the method where I follow the temperature curve the most. Seeding requires blending, otherwise you'll get only partly melted pieces of chocolate in the mix which you don't want to have. Chocolate also stucks on the blender, so that's a bit of a waste and unless you have a really good technique, you'll blend in a lot of air into the molten chocolate and you'll have air bubbles in your final product.

@sydneybuttigieg Жыл бұрын

what machine do you use to make the molds?

@saileshram7610 11 ай бұрын

Mayku vaccum forming bot

@martinazarkovic8986 8 ай бұрын

and what plastic and what is the thickness of the mold?

@marium1980 Жыл бұрын

Pardon the ignorance: how come the use of the hairdryer at the end?? To set the filling? 🤔

@marium1980 Жыл бұрын

Woah looks amazing! Just registered for your course! ✌🏻

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