Chocolate Tempering: 4 different ways compared
Vložit
- čas přidán 20. 08. 2024
- 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!
Subscribe for videos each week & press the bell button so you are notified of all new ones goo.gl/CbsOCc
Here's the other video I did on basic tempering of milk, white and dark chocolate • How to temper chocolat...
Support me on Patreon / mrbarrylewis
merchandise! - teespring.com/...
***************************************************
TWITTER - / mrbarrylewis
FACEBOOK - / mrbarrylewis
INSTAGRAM - / mrbarrylewis
WEBSITE - www.barrylewis.net
PODCAST - / mrbarrylewis
***************************************************
If you would like to help me translate any of my videos to a different language click here www.youtube.com...
***************************************************
Our kitchen is from www.larkandlark...
#barrylewis #chocolate #chocolatetempering
Here's the other video I did on basic tempering of milk, white and dark chocolate czcams.com/video/pkh6vM78BH8/video.html
Hang on there Mr. Baz .... {{ runs to grab a nibble of chocolate }} Ok, Now continue... please.. What were you saying??
@@suzyqc7607able cringy???
What- no taste test? I AM DISAPPOINT.
I challenge you to make a blue velvet and green velvet checker board cake!
Where did you get the good quality chocolate?
This is research. That's why you're doing this. Research gives answers to life's questions, it is awesome. As is this video.
Thanks
42...the answer to the ultimate question. 😉
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
yep, it's called compound chocolate.
Cards by Maaike the cheap chocolate he used does contain cocoa butter but I imagine it’s not a high enough percentage!
Not all countries have compound chocolate though, so keep an eye out.
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
Right! What a waste of effort!
yeah definitely would have been better to have a standard bar shape mold for everything.
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!
its like cluedo "the expensive chocolate with the tempering machine in the fridge" 😂😂
Does anyone know how to get Claire from the bon appetit test kitchen to watch this video?
😂😂😂😂😂
haha, my thought! Claire - freaks out over tempering. Barry: Hold my beer - I make a whole video about it!
I would die for Claire from the bon appetit test kitchen
I just dont get how she makes such a big deal out of tempering when its relatively simple, yet does way more complicated stuff
Tweet her.
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!
I cant be the only one who giggles when barry says "my seed" 🤣
Definitely not the only one 😂🤭
*Barry uploads a video about chocolate tempering*
*Claire from bon appetite has left the chat*
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.
Omg this is SO helpful. Thank you Dianne.
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 :)
As someone who works in a chocolate factory and works with chocovisions all day, I'm happy to see you using the chocovision correctly!
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.
There's also the matter of taste. I'd go for the more expensive chocolate any time, cheap chocolate tastes cheap.
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 !
"It's time to add my seed" has some ominous energy
Yeah I was a little uncomfortable with all the talk of “adding my seed” to food.
You should have tried making very thin pieces to see/hear the 'snap' of tempered chocolate. Great vid though!
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.
All chocolate bars have to be tempered or they wil melt when they hit room temp
@@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.
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.
I was today years old when I learned it was Bain-marie and not Bamboree
This made me laugh so much, thank you! I'll be calling it a bamboree from now on
Me and my boyfriend would love to see you make a giant double decker bar.
Mercedes Crow they we’re nice I’d pay £1000 for one
Why? are you simple.?
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 😁
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.
This video was an adventure for my mind.
Seriously thank you so much bro, there’s so much partial information out there. This video has made so much click for me 🙏🏽
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
When you get shine on your chocolate that's a sign it's been PROPERLY tempered.
Source: Culinary school
Barry your enthusiasm is contaigous. Even when I'm tired at the end of the day these videos make me want to cook. :D
i have somehow never seen the yellow chair in the background and i've never wanted something in my life more
Ikea :)
"Barry why are you doing this
1. Cause its the internet innit 😂😂" Nailed it.
Hi Barry ! Can you have a go at reproducing Thorntons Viennese Truffles ? They are my favourite chocolates but they are so expensive ! Cheers !
Petition to get Barry proper branded Post-It (TM) notes
I cant stop watching ur videos because i have been craving chocolate for days, sucks not having money :((((((
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?
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.
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
more likely that it didn't temper properly. Untempered chocolate doesn't set.
Barry i think the next step is you making your own chocolate! 👍😁
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.
I have an Anova Sous Vide and it's been perfect for chocolate. pretty much set it and forget it, so to speak.
with any kind of crystal formation, slower cooling = bigger crystals, bigger crystals = stronger structure
bazza u r the light of my life, I look forward to evry 1 of ur vids
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.
I dare say you allowed water into the cheap chocolate bag in the sous vide.
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.
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
I think the shininess on bears is caused by surface of the mold, not tempering technic.
Marcin Bednarz nope. Tempering causes the shininess
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.
Just spent nearly 20 minutes watching Barry put his seed in chocolate
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.
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
No he said the playstation was more modern that's why he was using the nes controller for the cheeper chocolate.
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.
Is it just me or has anyone else got "ChocoVision" playing in their head to the ChuckleVision theme? Just me eh? I must be special then......... :P
To me, to you Barry
That specific tempering machine costs 2,000 pounds now. Unless Santa is giving me one, I don't imagine I would have one any time soon.
BARRY I HAVE A MISSION FOR YOU FOR YOUR 4321 PLAYLIST
YOUR MISSION IF YOU CHOOSE TO EXCEPT IT:
MAKE A DESERT USING MINI CHOCOLATE TEACAKES (THE CADBURYS CHOCOLATE FILLED ONES)
CHOCOLATE CUSTARD AND COOKIES CRUMBLED ON TOP
What you have proven is with cheap chocolate set at room temp. The frig cools it too quickly.
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.
May sous vide a steak!
@@mrbarrylewis oh yea, maybe see if the quality matters. Since it keeps the juices and moisture cheap cut of meat might work
Can you please get him to 1M subscribers already pleasee?!!
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! 😄
That’s awesome to have you back, enjoy
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.
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 :)
I had those big bags of chocolate at college. To be honest I thought they tasted okay but you can’t beat Cadbury 😂
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
Put off watching until the weekend, when I need some Barry to relax!
Oh, wait, this isn't the Barry White music channel? 😆
Thanks for this from Kenya
Got to get that machine some use for the money spent.
There’s a story there that I shall share some day
Yes Barry, been looking forward to a Sous Vide series. Can’t wait 👍
I'm diabetic, why do I torture myself watching these?
I'm not diabetic but I'm trying to eat less chocolate/candy etc.. all this video did for me was make me want chocolate😩😂
@@Okurka. If you're Type 1, maybe, because you can just take extra insulin to offset the additional sugar intake. Type 2s can't do that.
@@d2factotum but if your blood sugar (I'm sorry if that's not what its called in english.. 😂) is too low, you can have some chocolate to get it up to normal again, right?🤔😅 - just asking because I'm not sure if that's right😅
@@alienmissy4836 Again, you're thinking of Type 1 diabetics, who inject themselves with insulin. If they overdo the dose then their blood sugar levels can drop to dangerous levels and they might need to eat some chocolate to get a rapid glucose fix. Type 2 diabetics mostly control their blood sugar through diet, and the chances of them being hypoglycaemic are practically none.
@@d2factotum yup, she's type 1, my mistake😅😂 I wonder if I'll ever actually remember or if I'll just always confuse the two with each other 😂
Damn, you are entertaining. Good stuff.
I need to look for more interesting molds like your game controller.
Thank you.
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!
I think you need to get a vacuum sealer.
He actually has got one :)
This is proper food youtuber stuff, nice Barry!
I could literally spend hours watching you fill molds with chocolate
I recommend Hercules Candies here on youtube!
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!!
Wow I'm early. Really pays off staying up at 2:00 am.
Dedication! Wow
A fellow Aussie.
Hey!
@@mrbarrylewis Haha!
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.
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 😂
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
That’s possible! Some people say to fridge the chocolate just to get that initial set then remove ASAP
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.
@@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. :(
Omg i loveee ur temper chocolate videos sooooo helpful
Take a shot every time Barry says "Amazing". Rest In Peace.
*Anyone notice the unintended and underappreciated lego movie pun at **18:34*
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?
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?
You're the best. So full of humour. Luv it 🥰
So with sous vide, you don’t need to seed the chocolate?
I’d love to know the ingredients of your cheaper chocolate
Barry can you please do a give away on CZcams some how????
Thanks.... Your videos are ace
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.
Thanks ...great experiments
I'd love to see you and the family make custom candy bars now that you've done this video!
"Barry Bar"
Just started the video and all I want now is chocolate
I think the cheaper chocolate has to be heated at a different temp that’s why it was coming out messy. I think it will tell you on the back of the box
I've got a chocolate tempering machine that I never used. I think I'm going to sell it! I was too ambitious.
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.
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.
Linking this to Claire from bon appetit
That’s hysterical. Love that channel also.
Love that ... “done by an amateur “ you’re definitely not a virgin anymore
Certainly not after putting his seed in every time. XD
tempering helps for the shine.. but then if u use matt molds there will never be a shine even if the tempering is for perfection.
Other than that when u melt in microwave u dont always need to seed it.. 😁😁😁
This video was awesome very informative. Thank you enjoy videos. xx
please do a video using the sous vide for all sorts of foods!
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
On the one hand I get that seed is meant to be a technical term. But on the other hand, I don't want to think about Barry's seed being anywhere near chocolate.
Cool. Thanks for the tips
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
Wow i was so busy yesterday I didn't even watch this video