Why Temper Milk Chocolate and How To Do It
Vložit
- čas přidán 26. 03. 2024
- Tempered Milk Chocolate
16 oz (454g) milk chocolate
1. Finely chop 12 oz (340g) of the milk chocolate and add to a heat proof bowl. Melt gently over in a water bath set over barely simmering water.
2. Make sure to maintain a gentle heat so that the chocolate never goes above 113F (45 C).
3. As soon as the chocolate reaches 113F (45 C), remove it from the heat and stir in roughly 2 oz (56g) of the reserved milk chocolate that came already tempered.
4. Stir constantly until the chocolate is melted and check the temperature. You are aiming for a temperature between 84-86F (29-30 C). If the temperature is still above that, add more of your reserved chocolate and continue stirring. If the temperature is below that and there are still chunks of milk chocolate, place on and off over the warm water to melt while keeping the temperature below 86F (30C).
"Yes tempered" always cracks me up😅
i think you unintentionally made a pun?
@@jollyrose7198 Well, it doesn't SNAP me up, does it
lol
I see what you did there and no @jollyros1789
Ha ha ha. I see what you did there. Pun level novice achieved. Hahaha, annddd, no @jollyrose7198 Im pretty sure he made that pun intentionally. It would be very hard to mistakenly make a pun like that.
Okay but what if i want boneless chocolate
You air-fry it obviously
Remove them duh
Hey…. *Chocolate don’t got a bone in it*
@@thehotdogman9317 that's what big cacao wants you to think
@@ixcaflores3878💀
I like the texture of untempered chocolate its soft, tear able and melts easily in the mouth
yessss idk why people like tempered chocolate
Yeah I feel like that could be good for certain things
This is how some chocolate candy bars are made. Like the Kinder Surprise rolled bars.
Ew
@@mirimarianahave you ever had one of those they're wayyyy better than tempered
That snap was so satisfying
I was just about to say that 😂
Indeed
like a candle lmao
Thanos approves of this comment
I wasn’t ready for the insane crispness. Sound bite material
This is by far the best cooking channel on CZcams!!! Great work man!
Edit: thanks for the likes guys😍
Thank you! 🥰
The glazing is actually crazy
@@alexneuman600 dawg
The best cooking channel is a baking channel 🙃
@@alexneuman600a compliement in 2024= glazing. be so fr
Imagine a stirring spoon with a thermometer reader at the tip of the handle.
bro invent that quickly
Thanks for the idea sucker!!! THE INVENTION SHALL BE MINE AND MINE ONLY
Amazon already has it
Right that down right that down
Sorry to be a Debby downer but I doubt that it would work as well because it would only measure the temperature of what's directly on the spoon (which is most likely going to be cooler) so it wouldn't be as accurate
Claire Saffitz minding her own business: Why do I hear boss music?
Most cheap ester eggs (the small ones) aren't tempered so they can be mass produced
I work at a chocolate factory. We temper at scale. They just don't want to pay what we do for machines that can handle tempering the 300,000lbs of chocolate we produce per day.
It's usually non-temp chocolate without cocoa fats, it's got other vegetable fats instead that'll harden on its own at room temp.
Instructions unclear, I gave my chocolate a temper. No, I can't cook, I just wanted to make the joke.
Yuhx cooked?!??
...had to take out a restraining order on his chocolate 🤣
Ah yes chocolate tempering, my mortal enemy.
Non tempered looks pretty cool, though. I like soft.
I definitely think it'd be great for like a cake that you want fully soft with a big coat of chocolate, but maybe you'd like for example a brownie with a little snap at the top of it and make a thin coat of tempered chocolate
How do you temper if you are making chocolate from scratch, Not just melting already made chocolate.
I think it’s the same
You make the the untempered chocolate from scratch and then temper it
I mean, heating up cheese gets rid of the smell, so sort of?
you have to hit temperatures much more precisely then to allow crystalization. Seeding just makes the process more forgiving and easier.
If this is a philosophical question then it's effictively "the chicken or the egg" problem. Realistically, if you are truly making tempered chocolate from scratch without the chocolate seed, you'll have to melt down chocolate and cool it under various different conditions. Occasionally, the chocolate crystallizes in just the right way making it tempered. You can then use that bit to seed more of your homemade chocolate
This is straight up just chocolate blacksmithing
That soft chocolate looks fire
bro nahh it reminds me of the chocolate coins and those are so miiiiid
What if i want a soft and chewy chocolate?😂
Then you can have that kind! It's just that untempered ones melt easier, so it's better to use tempered ones if you're going to sell and ship it far away. (i don't just mean the chocolate alone, but usually on stuff like cakes and all that and using tempered ones prevent the goods from turning into messy chocolate sludges)
Add rubber
@@Phiigost ok thank you.
No one's stopping you, it's great for chocolate chunk cookies
then just make untempered. tempered is usually used for deserts
Now I understand why my choco palmiers were so bland :c
Thanks!!!
Witch craft
That snap was so satisfying.
I love this video does not demonstrate "Right or wrong" ways to make chocolate but to have "two methods" of making chocolate to your liking.
Now I know how to temper chocolate! 😁
ingredients:
chocolate,
tempered chocolate.
Bro i personally think that the non tempered is more enjoyable to eat
This is so true
Ive been watching long enough to know that this is a reupload.
I love that you have to add preexisting chocolate to your new chocolate to teach it how to behave correctly
Hey man, irrelevant to this video. But are you ever going to make a cook book or post recipes somewhere? All of your videos are so great and your dishes look phenomenal! I could learn a lot from a cookbook/recipe page from you
his descriptions usually have recipes and ingredients
@@unimagin2ble yeah I've looked and haven't seen a bunch. I'll pay more attention next time!
yes tempered
small FYI: every brand has their own temperature that they use for tempering, so always read on the box. it does differ depending on brand, cocoa %, white chocolate etc.
The snap gives me whiplash, just as expected 😂
instructions unclear
heated chocolate up to 113 degrees celsius, now my kitchen burned down
xD
Does it affect the taste?
Not really. Mostly the texture
mouthfeel can add alot to the tasting experience tho
That snap was CRISP
dude, you are amazing at this stuff, a living baking dictionary.
I feel weird that i like both ._.
i don't think that's weird :]
one is soft melty texture and the other is crunchy. both can be enjoyable!
i'm guessing soft and crunchy work better for different baking items 🤔
Bro whoever this guy ends up with, will be the happiest human being
that snap was personal
So i guess all the chocolate at the dollar tree is not tempered
No. There are also lots of qualitative differences between chocolate. The amount and kind of fats and suggars added for example. There is alot of science and qualitative differences in chocolate.
If you do find that it's solid like tempered chocolate then it's probably compound chocolate.
We attempted tempering and it didn’t work.
We never saw this video and I’m curious if this would help. Other than him adding milk to ‘help with the melting’, I assumed we did everything right, soo.. just no milk or liquid with the chocolate ig😂
that snap gave me goosebumps 💀
I always hated tempered chocolate but didn't know it had a name, thanks
I love the satifying sound of a crack❤
Chocolate was invented in 2000 bc people in 1999 bc
who's gonna tell bro
@@rheinjoachimsalcedo84531999 bc is after 2000 bc
Not me, somone else have to it.@@rheinjoachimsalcedo8453
@@rheinjoachimsalcedo8453 it doesn't even-money sense. What were people doing
@@rheinjoachimsalcedo8453 who is going to tell you
Mad respect for bakers/confectioners. Bros gotta understand chemistry and science
I never knew this as a kid but got lucky usually and my chocolates would be tempered.
Tempered chocolate is by far my favorite. I j love the satisfying crack from biting off a bit. The taste is very similar, about the same, but the texture does it for me :D
The snap! ❤❤😌
So satisfying...
That’s just preference though and it’s useful if it’s brittle and hard if ur using it for toppings.
Tempered chocolate also has to be shiny...
I love your channel! Found you early on, and am happy you’re so close to 1 million. I hope you’ll add some long form content and also categorize your shorts.
Thanks for a look into the milk chocolate temps! Would be cool to see white too (though I know it’s less common than dark or milk.) Out of curiosity, why isn’t the tempered version glossy?
I would much prefer the untempered one, looks so much more satisfyingly to eat
Untempered chocolate can be so silky smooth its crazy tasty. I love it
Bruh why wiuld u not want soft, bendable chocolate. Shit is great
It is hella good but tempering it makes it so that it doesn’t melt as fast and some other stuff I think
Yeah it's definitely delicious but the problem comes when you have to make desserts which can't be cooled down or have to be room temperature or you're making cake decor, or you're making luxury chocolates.
Tempered chocolate is smooth and shiny, important for presentation, also as mentioned it's more stable and it keeps its look. Un-tempered chocolate is also likely to form white-ish spots which are fat blooms making it unsellable as is
Both are applicable in terms of whats needed for a certain recipe
Claire saffitz enjoyers know all about it
Omg i finally found a person of culture
I have a feeling that you would be an amazing baking show host.
thanks mate, can't wait to make some chocolate :)
Brilliant 🙌
This is a better method than the one i was taught in school. We tempered our chocolate on marble tables. It was very messy and took a long time
that SNAP 🤤
untempered chocolate is far too mushy for my taste. melts everywhere and makes a mess. but that crisp snap.. oh yes.
Once a baking expert, always a baking expert
that snap was DANGEROUS
(it was the best snap of my life)(i was ded 24h later from a heart attack for that BUTIFULL snap)
I like softness of the untempered chocolate 🥲
Such a good video.
Y'know, when making soft cookies i like not tempered, since both textures give in easily.
i love that the key to tempering chocolate is like throw some other chocolate in there to show it how its done
its like the definition of ur teacher being like "you have to be quiet so that the *younger graders* can follow your example
i admire your dedication!✨
god i hate tempering lol
it's definitely painful as hell but it's worth it if you're making a dessert that requires it.
With this I will forge the strongest candy blade, thank you good baking wizard. 🧙🏼♂️
I love your channel
So easy the way you describe it-- thank you!
this video randomly showin up to my short
"nah, i wouldnt need this"
*chocolate snapped
"YES"
Might need to share this with my mom.
I like not tempered chocolate ngl but I also like tempered chocolate
Both look delicious
Great tip
Btw we literally talked about this in my material science engineering class. The chart for how it tempers is crazy
The magic number for tempering small portions of chocolate is 18% seed (88% melted) for anything under 800g and 20%-25% (75%-80% melted) for anything over 800g. Dip a little piece of parchment to test and set it on marble or a stainless steel surface to harden, if it sets up within 2 minutes your chocolate is tempered. If not heat it up by 2 degrees (F) and add a bit more chopped seed and incorporate until it’s back to the temper temperature and smooth. Don’t heat it to more than 90 though or you will melt out all the fat crystals you were developing. Happy tempering!
Omg THANK YOU 😂
I was wondering what I was doing wrong lol
I wonder if you could temper other meltable foods, like cheese for example
Yoûre a genius
Like velveta?
thank you this helps greatly! I’m going to make some yummy chocolate toffee pretzels ✌️🩷
You should tell us what it tastes like and why tempered chocolate has a fresher taste. 😊
Untempered has a place in sweets as well. It’s all about time and place. It’s like a firm ganache.
❤❤😮😮❤❤😊😊 thanks for your ideas and lessons learned ❤❤
Non tempered is definitely my favorite type of chocolate
I dont actually like Tempered chocolate the hard glassy texture bothers me
While I agree with you, crunchy tempered chocolate is very delicious and maybe even necessary for things like creamy-filled truffles, in a thin crispy crust
They'd just collapse without that
Honestly untempered kinda goes hard
Someone's gotta send this to Claire.
Dude is casually using Valrhona chocolate… fancy…
I wouldn’t call this “casual”. It’s a video that he made as part of his successful channel and what he makes money off of. You could quite literally say he is “professionally” using the chocolate. Theres nothing casual about it.
Could imagine this being used if the Mario RPG released on the GB/GBC or NES
I like it soft and bendy
🤨
Same it’s feels so good
As long as it's not bad-tempered. I prefer friendly chocolate.
Actually if it tends to snap i'd be careful around that chocolate, never know.
Always wondered the chemistry and physics of the need for tempering.
You just made chocolate out of chocolate.
Yeah but people melt chocolate to put it on things this was just for the video😊
You know this is for baking purposes and its very educational because did you have any idea to temper choclate
@@_marshaI_ Fair enough
Its like people using butter to make Ghee. You just take a normal product and make a superior/purer version of it
this is the first time I saw your channel so when you bring the food out, I thought you carved a hole in your trays 😂, by the way I checked out the rest it looks amazing ❤
That’s why when my Hershey bar melts it’s never the same
What if you want the chocolate shell on something to be soft?
Or am I significantly misunderstanding the texture of untempered chocolate?
Untempered chocolate, as far as i know, melts far more easily than tempred chocolate, so not exactly easy to use as shelling
@@dhearyzikrimuhammad_0366 Perhaps you mean something different when you say shelling. I'm picturing it on ice cream.
@@dhearyzikrimuhammad_0366
Ones i Trier to make chocolat deckrations for a cake. At that time i dindnt knew about tempering chocolate. Ones the chocolat got cold i tried to put it on the cake. And im not lying if i say, the chocolate literally melted after 5 Minuten outside of the fridge. So yeah. It also dependts o what kind of chocolate you use. For example a Bar will melt like in my experimente. But there also are chocolate Chips you dont have to temper. So you just have to know the purpose of the chocolate you are melting
@@Steelpoly3dJ316 imo softer non-tempered chocolate would be way better as an ice cream coating, i hate when i'm eating coated ice cream and the chocolate cracks and comes off in huge flakes
At first i thought it was cardboard
YOU WORKED FOR BVB??! WHHAAATTT i was a fan for a really long time 🥹
I microwave and stir frequently. 20 seconds, then every 5 to 10 seconds depending on how much I have. When I stir, I stir until they are as melted and mixed as they will get, because they're usually more melted than they appear, and the chips that are hot will melt the other chips.
The first ones always sound good until you see the difference with the second or other ones
Don’t show this to Clair saffitz
She suffered enough hahaha
I'll have to try this next time I make bark.