Playing with Chocolate-Cocoa Powder, Tempering, and More | Test Kitchen Boot Camp
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- čas přidán 26. 07. 2024
- You can be a chocolatier at home. Get a crash course in reading those confusing labels and master simple methods for decorating with chocolate.
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So refreshing to see visuals that were made by hand and not CGI
Love the highly technical drawings.
Lovely drawings from Audrey!!!
i'd listen to lan talk about anything tbh. coolest voice ever.
It's so unique and mellifluous, I've never heard another voice like it.
@@irisk934 yeah!! exactly
@@TomokoMurakami that's a lower case L buddy
So smooth and not hard-sell! I like the honesty and simple information. Well done. This is a great series.
Your niece is a talented artist ❤️
I've been learning to work with chocolate for a couple of months now and I REALLY appreciate the clear explanations of how chocolate is made from A to Z, the different types of chocolate, and ESPECIALLY the science behind tempering. Of the DOZENS of videos I've watched, this one is hands down the most informative and useful. 👊
I love the coloring book art... This is by far my favorite video from ATK at home.
I am really enjoying these videos.... I have been a fan of ATK and Cook’s Country for years...thank you all so much!
Loved the drawings! I went on a cruise years ago and was amazed when they showed us those pods and opened one up. It was like no way that was chocolate, lol! Those strawberries looked delicious! Thanks! Love this series of videos!
Lan you are our goddess of chocolate! Long live Lan!!!!!
After YEARS of making "truffles" and other chocolate desserts willy-nilly, I am finally convinced - thanks to this video - that tempering is, in fact, VERY important!
Thanks!
Great video learned alot!!! I love Lan Lam she's so adorable and such a great teacher!
Great presentation! Very informative.
Thank you, Lan. The video is full of useful information, and, your presentation is excellent.
Good drawing Audrey! I like the liberties you took. Color is life! Live every breath.
I hope you have continued drawing and making art. Every piece you crate developes your talent and style. You have a lot of both and I hope we see more.
Thank you! I loved the tempering explanation.
Love Audrey’s drawings
This is so fascinating, and you do such a beautiful job at clearly and interestingly explaining. You have such a lovely and calming voice; so easy to listen to!
Thank you, that was very interesting. Your niece did a great job on the drawings!
Much love to Audrey for creating these beautiful and very helpful illustrations for her wonderful Auntie to use in teaching us how to play with chocolate! You are such a great teacher, Lan!
I needed to eat a chocolate bar after watching.
Does Audrey do freelance? I have a few projects that need such talent
"Melts in your mouth...Not in your hand!"
a memory for those of a certain age :)
Thanks. Best explanation and demonstration of tempered chocolate I’ve ever seen.
Nice work, Audrey!! Just so you know, emmymadeinjapan has a video where she processed cocoa nibs by hand.
This is awesome. Thank you so much for all of this. Very informative. Best ever.
Wonderful! This is the best explanation I have heard about tempered chocolate.
So happy ATK has been able to transition from TV to online
OMG, that chocolate art is fire.
I love these, keep em coming!
I use my dough proofer at 80°-88° F. (depending on the chocolate) to gently warm the chocolate for 30 minutes or so before I try to make curls. Raising the temp of the whole block a little makes for fewer and shorter interruptions to warm with the hands.
This was fascinating! Who could have guessed that chocolate could be so interesting?
Chocolate really is a subject of study all to itself. A master chocolatier is an expert in it, and it can take years to know all there is to know about chocolate. In that way it's like bread. In pastry school you can actually specialize or "major" in chocolate.. it's almost like going to med school and then choosing a specialty...I bet it would be more fun to become a chocolatier though, lol.
those drawings are awesome
Thank you for creating great content. Very well done.
Love these boot camps. So much great information. Thank you.
I was waiting for a specific line of discussion that never came. Before the legislative change, there were specific laws regarding chocolate in the United States. To call it chocolate, the fat had to be 100% cocoa butter. The laws were changed to allow any kind of oil to be used, and manufacturers did not have to list the fat in the ingredients. You can notice with cheap chocolate, and many middling chocolates, that they don't melt at body temperature. Cocoa butter melts at body temperature. If you avoid hot or old substances before the test, put chocolate in your mouth, and if it does not immediately begin to melt, there is probably soy oil instead of cocoa butter, along with the soy lethicin.
This was so good! Such clear explanation. I've never wanted to try tempering chocolate more. And the drawings were perfect. Thank you for this
Loved the visual aids. Thank you
Wow man that's looks so delicious right now 😍😍😍😍😍😍😍😍😍😍😍😍
The art in this was beautiful. 😊
I loved Lan's tempering story. 🤣
This was the best explained tempering guide I've seen yet. I made some peanut butter cups for co-workers once that were a nightmare lol. 😅
I had been wondering how to make chocolate curls. 😁
I learned so much. Thank you!
💜💚
Wow!!!! I love knowing this!!!
Shout-out to the great artist 👍
Nice video Lan! Awesome job 👍
Beauty of infinite proportions. ...
GENIUS explanation!!! 🥰
Lan’s voice is amazing!!
Great video 👌🏻 and thanks for sharing xx
New follower here xx
Great tutorial!
Thanks! Seemed pretty easy to temper chocolate! Thanks!! Loved the drawing!
She did such a wonderful job! :-)
Loved this one
those chocolate curls 🤩😍
My favorite Cooking Show! Absolutely ❤️ ATK
Very informative. Great artwork!
youe niece did a wonderful job
I tried to find high-cocoa milk chocolate bars with no luck. Please, may we have some examples?
There is no better subject to talk about than chocolate.
Awesome; thanks! This should help my keto chocolate crunch bars stop melting in my fingers.
You have Chef John’s bouncy countertop!
16 minutes of Lan I'm in heaven
I’ve tried the seeds, and they’re ok. Just tastes like diluted aloe. Idk how to describe it, but it’s the texture of lotion and it’s a diluted cream flavor.
Wow… too easy!
"So here's how you temper chocolate."
Claire Saffitz: *Externally screaming*
According to Sohla from BA, you need a big bowl when stirring the chocolate for tempering, and you really need to stir the heck out of it for crystal formation
Wow,nice to see you🙋🌹🙏
These drawings are amazing.
I don’t know what brand or kind of chocolate to buy to temper. Can you used Bakers or German from the grocery shelf or a specialty store brand?
Haven't seen chunk chocolate in grocery store since I was kid. Please tell me where to find it.
this was great! next time if you use artwork like this, keep the camera on a tripod, and move the artwork
Are chocolate baking discs (term?) the same as bar chocolate?
I love milk chocolate I actually find all the others too bitter for me
Would sous vide work for melting chocolate?
Is there a way to temper choc just made with cocoa powder?
I would love for you to do a video showing how to make homemade chocolate using cocao butter, cocao powder, milk, etc. I have to make my own chocolate homemade because I can't have sugar and I don't like the store bought sugar free chocolates. I make my own chocolate using cocao butter and powder, plus milk powder and bocha sweet. But I dont know how to temper it after I mix the melted cocao butter with the powders and sweetener! Help!!
Okay...had a really weird experience (to me) happen whilst trying to temper my chocolate. I mixed 1/2 Natural Grocers chocolate bar with and equal amount of Lily's Stevia-sweetned (5%) dark chocolate CHIPS. Well...as soon as it started to melt, the entire mass became thicker and thicker, ending in a fudgy-dough-like mass. I have never seen that happen before, in all the years I have been melting chocolates! So, I figure the chips were made to NOT melt but rather stay hard through baking? So there I was, trying to figure out what to do with this mass of chocolate. As I played with it, it resembled a sort of dough. So I smashed it into a cookie type shape and smashed some whey protein puffs into it, cut it into small triangles and refrigerated it. Amazingly, it actually tastes good. But WTH?
I kinda have a crush on her 😋
Since the bar chocolate is pre-tempered, and you destroy the beta crystals at 95 degrees F, it turns out that if you melt your chocolate but never allow it to reach 95 degrees, you don't need all the stirring with unmelted chocolate.
@@edwinsiavichay1459 1. Here is a video where this concept is demonstrated: czcams.com/video/z1dHYZgko_k/video.html 2. Having watched the video, I tried it myself, and sure enough, it worked perfectly.
I've reseached enough that I think I understand how to temper chocolate, but why do so many people explain it by starting with already temered chocolate. It only makes sense if you are doing it for the purpose of molding it into a different form. My purpose is to temper my home made chocolate, not someone elses. I like to experiment with recipes and currently I'm experimemting with chocolate recipes.
Apu amra ki chocolate dia cocoa powder banata pari na
Sous Vide makes tempering chocolate childs play.
One time I was a little Choco-*LATE* to the table, and my *temper* got away from me!
Are you from Foodwishes? Lol.
@@LL-sd2fc lol no but I'm a fan!
What if you do not like to eat chocolate?
That all seems like a lot of work. I'll just buy some milk chocolate and eat it plain
White chocolate has ~25-35% cacao (butter), not 0%. If you include cacao butter when talking about the "cocoa" percentage of the unsweetened chocolate, you should include it when mentioning white chocolate. Unless of course you are using a poor quality white chocolate containing palm oils.
Lots of material, well presented, understandable, with a moderate speed of presentation. You know your stuff and explain it well so I don't understand why there was a nervous quaver in your voice, absolutely no reason for you to be nervous. I do laugh about how easy it is for you to handle the chocolate. If I pick up a bar like that, it is melting on my fingers before I would get to say what it is. I like using an infrared gun thermometer to track where my chocolate temperature is. Please make more videos, I learn a lot listening to you.
I don't hear any nervousness in her voice. I think that's just her normal speaking voice.
12:55 Gives option to less harder option then tempering, shows literally a lot more time consuming option 😅 great vid, i sometimes make pumpkin seeds-dates bars with melted chocolate on top(double boiler) and it always hardens quickly and looks tempered, is it possible achive without adding unmelted pieces?
The flesh raw fruit tastes like sour sour sop.
The video neither says how long to microwave the chocolate, nor the temperature after melting (despite saying a thermometer would be useful; it states just that the "bowl is fairly warm". Seriously? "Microwave while chopping the remaining chocolate" ...Microwave the chocolate at 50% for 1 minute? Three minutes? Five minutes? Until the bowl is "fairly warm". I am sorry, but this is a nearly useless video and way below ATK's normal standards.
Her voice put me to sleep
Wake up and go to bed!