I TESTED Claire's M&M's - Bon Appétit Gourmet Makes Review

[@drelephun]

That hat making you look 5 years younger and ready to head off to your first baseball game and I'm just a proud mum cheering you on.

[@edgaranalhoe7678]

drelephun our precious boy first tournament, he is growing so fast 🥰😌🤧

[@tatianeleite4081]

hi my name is david and i have a basketball game tomorrow

[@jonathanle20]

i’m roasting you about your horrible dipping tempering chocolate technique

[@katiec.8917]

Jonathan wow that was a great roast

[@Dani-ob9ge]

Your pfp is iconic 😂😂

[@rattango9819]

he can't possibly come back from that roast

[@se7en427]

*amazing roast*

[@TheLaurenKat]

Oh no! Chocolate chips don't have as much cocoa butter as bar chocolate and don't really temper. I really admire your dedication though! :)

[@nethkenm]

Yeah, if you're going to use chocolate chips, you have to add some cocoa butter. Also, I don't know if he watched the whole video. Claire achieved similar results.

[@nethkenm]

@Altrelo Moon oh, me too. Those suckers are not for tempering.

[@CoronaTheFatCat]

That's not true, you absolutely can temper chocolate chips. The shape of the chocolate doesn't matter - cocoa butter content only varies by type of chocolate. For example, dark chocolate is generally going to have a higher percentage of cocoa butter than milk chocolate.

[@garfieldclass10]

considering the time he spent spinning, dipping, etc. I'd say the temper was fairly successful.

[@simonopps]

You can temper every chocolate. And it does the exact same thing.

[@missbeerana]

I wonder if he purposely matched his plaid shirt to the M&M's he made.

[@senpaijecho]

Please press F for David who doesn't know how all those delicious candy taste

[@emilyvue2042]

F

[@maraisfan4life517]

F

[@liszst]

F

[@lt1856]

F

[@lawrencebaidoo4053]

F

[@Lawrenv]

Look at him calling 84°F a heat wave, so sweet

[@dryempanada5695]

Lawren in New York the average is like 65 Fahrenheit so that’s quite hot besides we know real heat waves

[@dryempanada5695]

Flower Chai I’m in buffalo not nyc

[@Lawrenv]

@@dryempanada5695 well lucky you! That's below our average temperature on a spring day

[@dryempanada5695]

Lawren I meant rn the average is 65 the average besides in the summer it’s like 85 degrees

[@Lawrenv]

@@dryempanada5695 ok but 85° still below our average

[@kyo3714]

Props for even trying these recipes. They are made by a professional baker, and even then Claire takes a while to get them right.

[@haleywilson5761]

Wow you really bought a salad spinner for this. Your dedication is inspiring.

[@cuffsflop7551]

But a salad spinner is very useful so he'll probably use it

[@haleywilson5761]

kirara nana I agree

[@julia9557]

kirara nana although he did now drill holes in it 😂

[@cuffsflop7551]

@@julia9557 yeah, I wrote that comment before he did that 😂😂

[@mj-yo7vt]

My cheap ass is not pleased

[@nadiamariekruse]

u cant temper using a metal bowl because it retains heat and keeps heating the chocolate

[@daulahiftitah6461]

I just remembered! Thanks for the info, though I doubt that I'll be tempering chocolate anytime soon 😅 As far as I remember, Claire's been using sous vide machine for quite a while, and using glass bowl to temper the chocolate waay back in the older episodes?

[@elizabethbanks2074]

You definitely can. We used metal bowls to temper chocolate in culinary school all of the time.

[@daulahiftitah6461]

@@elizabethbanks2074 I know, since I also use it to melt the chocolate, but maybe it depends on the circumstances? I live in tropical country where temperature is relatively stable, which means that using a metal bowl doesn't matter too much. But as he says in the video, the heat wave might do something, and since he was using metal bowl...

[@exhasted_al]

@@daulahiftitah6461 he was also using chocolate chips as opposed to bar or covature chocolate, which dont really temper

[@theMoporter]

Metal bowls do not retain heat because of their chemical structure. Plastic, glass and ceramics retain heat for a long time.

[@murphy3807]

Chocolate chips dont have a lot of cocoa butter and won't temper properly. Furthermore don't use metal bowls to temper, it retains heat and reheats the chocolate constantly. I love how much effort you put into them though!

[@HidekiShinichi]

ehat does a shape of chocolate have to do with its cocoa butter content? hint. nothing. you can temper properly chocolate chips.

[@renee7834]

You can temper chocolate with the same failed batch of chocolate, you don't need to use more chocolate.

[@orionsbeltonthesestars]

Chocolate chips don't really temper though, so those batches are a waste either way

[@renee7834]

@@orionsbeltonthesestars Where did you get that info from? You definitely can use chocolate chips as long as they are high quality chocolate like the 54.5% callebaut for example.

[@aarien_of_aurolyth]

@@renee7834 most chips in America, especially store brand chips like he's using are formulated so as to keep their shape and not melt properly in the oven, the chips he is using are garbage for tempering.

[@SarahJaneTorbey]

dark, milk and white chocolate temper at different temperatures so mixing both (plus your dark chocolate bloomed) makes it more complicated to temper. to be honest the best way to temper chocolate is to work it on a marble surface

[@lifeissoupiamfork]

Sarah Torbey also I would use couverture but that's just a personal opinion but I think it works better

[@hiddenlights2809]

Sarah Torbey sous vide>marble>other

[@SarahJaneTorbey]

Hidden Lights hehe i guess i’m a bit old fashioned but i have a class on sous vide next month so i guess i’ll learn how to do it then!

[@hiddenlights2809]

Sarah Torbey it honestly is just so much easier, it's like trying to cut with a plastic knife vs a just sharpened metal one, like it's so unbelievably easy, here is a short video Abt it with a fun personality behind it that you might enjoy seeing as you follow David kzbin.info/www/bejne/Y16ulKKNl52NepY

[@SarahJaneTorbey]

Hidden Lights aww thank you! I actually do know Alex and I’ve watched all his videos 3 times at least hahaha!

[@ian3314]

If you need to drill plastic again put a large masking tape square where you want to drill. That has helped me to make a hole without crackingin plexiglass.

[@sojoru]

MAKE THIS A TOP COMMENT SO HE SEES

[@mellie4174]

@@sojoru also using a glass drillbit :)

[@T0YCHEST]

I use metal pilot hole drill bit and heat the tip slightly

[@joshzimmerman]

Need a pilot hole too

[@SuhailGanondorf1999Singh]

Holy shit, thank you so much

[@MDJMtv]

Claire needs to see this. She’ll love that someone is actually making these

[@kdk05d]

This had to be one of those videos where even Claire herself never expected anyone to attempt to recreate it. She struggled IMMENSELY trying to make the peanut ones. It’s insanity to even take this on. I applaud you, sir. Whatever the result, the 4 days of effort gets an A+ from me. Respect. ✊

[@rochelleleung7983]

you have to use tempered chocolate wafers for tempered chocolate and use that tempered chocolate as seed (the chocolate you add while it's hot to bring the temp. down)!! chocolate chips should just be used for cookies **i'm in culinary school and we just finished up chocolate week :D

[@katiehuynh03]

Kianos(Tasty) Carrot cake VS Chris’(BA) Carrot cake??

[@Sarah-jd7zv]

I make Chris's came every now and again it's amazing.

[@jenn6721]

I’m already stressed out.

[@DavidSeymourOfficial]

its been 6 days and I still am

[@parkchimmin7913]

I’m stressed from the moment I wake up to the moment I fall asleep

[@dodnj7189]

woah i cant believe he bought a salad spinner just to drill holes in them and make about 12 m&ms.... if this ain't dedication idk what is.....

[@deadaccount2212]

Lmao 88° is a heatwave? *Midwestern laughter* *southern confusion*

[@kaisntss]

tropical countries near the equator are crying sweat. 😭😂

[@bridgetcooney5085]

We've had some Texas summers that were 40 days in a row over 100F. When I was young I worked as wrangler at a summer camp in one of those summers. Lost 20 pounds,never been so skinny or tired in my life lol

[@SavvyKitten666]

@@bridgetcooney5085 . its hot here in Arizona too. It needs to rain.

[@jazh2799]

I just want David to make healthier recipes so he won’t die on us he’s to good for that .

[@edgaranalhoe7678]

Jaz H yeah, agree. I don’t want him to almost die like Rob :/

[@andrugarrote]

@@edgaranalhoe7678 who?

[@edgaranalhoe7678]

Rob from threadbangers, he had problems with his heart and a stroke. He did a lot of sugary/fat/salty foods, David mentioned him and corinne (robs wife) a lot in his videos

[@andrugarrote]

@@edgaranalhoe7678 oh i havent seen them in ages, omg poor Rob :(

[@ImBlueDaBaDeeDaBaDaa]

Andru Garrote Watch the video that is titled, “I DIED... but”. It explains what happened to Rob. It’s so heartbreaking

[@PangyaJonFawkes]

You should look up Ann Reardon's video about tempering chocolate. The main key is the ingredients, tempering chocolate is much easier if the chocolate has cocoa butter in it

[@notsosure5924]

You know how expensive that salad spinner is boi! My heart achesssss Or maybe I'm just cheap

[@HollehhMarie]

Tippy Taps those things are like $8-$10 and i was dying inside when he drilled it

[@Meowykitchen]

@@HollehhMarie its an oxo brand and they are more than that, they are around 34$ canadian - and around 20 US.

[@mj-yo7vt]

Honestly me too

[@pilarhunter3154]

@@HollehhMarie lmao same I bought one for $9 but I was devastated when he drilled it

[@Hernandeznatalie6]

Holly Long u

[@Temarah]

(for future reference) there's a channel called "How To Cook That) and the creator, Ann Reardon, has a really detailed but simple video on tempering chocolate. I use her methods and it works every single time.

[@Trash-bd1cb]

Same it works every time for me Her videos are great

[@tremkl]

I love watching Gourmet Makes. I have NEVER walked away from any episode thinking anyone should or would attempt to replicate. Even Claire looks ready to burn the world down by the end of most episodes.

[@lisacoler4299]

Sorted food has good step by step video on how to tempur chocolate..I followed it and it worked for me

[@littleghost7718]

I’m pretty sure no one’s gonna see this, but I’ve been pretty depressed lately and David’s videos never fail to brighten my day. I’m really grateful he uploaded today. thanks, David 🖤

[@mj-yo7vt]

It's gonna be okay!

[@mejra843]

I hope u feel okay soon 😔💛

[@littleghost7718]

Marry Goround - I hope so 😊

[@littleghost7718]

Girl Group Cult - thank you ✨

[@susanwhite1450]

I admire your dedication to this project...and the fact that your shirt matches the M&M's.

[@maureens2806]

Can you please watch how to cook that? She has vids on how to temper chocolate and she makes a giant m&m you could try

[@Koujoung]

I love how Gourmet Makes has become so iconic. I instantly saw that purple mold and I was like, 'gasp, Bon Apetit!"

[@sjackie1]

I understand that Tasty and Bon Appetit are popular and therefore will garner you more attention but it would be good for you to attempt other channel's stuff. I enjoyed the few Gordon Ramsay and Binging with Babish recipes you did before. I would love to see you try a SortedFood one. They're pretty awesome, especially if it's from one of their recipe battles. Also, I won't roast you for anything besides putting yourself through all this trouble only to come up with a handful of unpleasant chocolates. I would like to see you try something that looks genuinely delicious lol.

[@tiffanylastinger3925]

I'd love a sorted food one

[@lightnight1481]

I love how dedicated David is when he does these complicated recipes.

[@SarahJaneTorbey]

as a culinary student i must say, i'm impressed

[@LordOfGuns301]

dude there is a much much easier way to temper chocolate. Just use the microwave, 70% power, 15-20 secs, mix, 10 secs, mix, keep doing that until it melts almost completely, mix it very very well, in between the microwave sessions, make sure it doesnt heat more than 34ºC, if reaches near that temperature, just mix it until it cools down, just do that and bang, melted tempered chocolate, BTW you have to use a plastic bowl, it retains less heat. easy peasy.

[@anamenia3728]

Honestly you are so dedicated to even go all the way with this recipe I would have throw hands in the first couple of hours let alone going with it for days! I salute your patience really

[@Nico21V]

David: "We had a heat wave of 88° in New York... it's super hot in here" Texas News: "We have a cold front coming in at 105° ladies and gentlemen!!! Bring out the uggs!"

[@christinescreativitycabine280]

At least he's not as wimpy as the Brits. I heard one of them complain about a 78 degree heat wave! (Note: This wasn't Celcius; they translated the temp for us Yanks.)

[@esrabakhsh298]

thank u for trying to temper the chocolate for 3 times.. its not a pleasant process but u tried n didnt gave up after the firsr one ❤👌🏻

[@zarahabatcha]

88 degrees?!? That’s nothin’; out here in Cali it was 100 degrees last week... this July was even worse...lol

[@caelyn4291]

Thats what i was thinking lol

[@penni006]

I'm in the Bahamas. Winter is 88 I can't wait for that time.

[@caelyn4291]

@@penni006 dang whats summer like?

[@JMahn725]

I live in southern TN/north GA and we’ve been averaging 100° here lmao I thought “man, 88° must be nice” 😂

[@caelyn4291]

@@JMahn725 samee

[@MoonBunnyOwO]

you should watch How To Cook That video on tempering chocolate

[@EvaLoveLoverofPonies]

Your hair... Is so curly... You are so freaking cute! Just omg

[@mj-yo7vt]

Agree

[@Ntyler01mil]

When you drill into something brittle like plastic, you want to start with a very small bit, and then progressively increase the size of the hole with larger and larger drill bits. They also make step bits for this purpose.

[@RetroNerdyGamer]

I just have a question... Isnt the egg white dangerous in that royal icing??????

[@ArianaOvalle]

“we recently had a heat wave. it got up to about 88 degrees...” I have to laugh😂😂 88 degrees is a cool day out here in cali

[@Lalscell90]

Hey David, congratulations on trying those crazy recipes for our entertainment! Tip: i usually just temper chocolate in the microwave at 20sec increments, and then add a bit seed and mix until shiny. It always works for me.

[@vibe80118]

David, you do an amazing job with your videos and this one was no exception. It is not your fault that you were unable to temper the chocolate, your technique was spot on. The tempering failed because you used chocolate chips which contain an emulsifier called lecithin added to prevent chocolate from melting completely and getting too hard when set. The addition of lecithin makes tempering impossible.

[@ArsonBeanTanks]

Come to Canada. We have smarties (similar to m&ms) and our kit Kats are made in the same factories as the smarties which are "safe snack" factories, meaning they are entirely nut free

[@pamaroonie1]

When I watched Claire I kept talking to the tv. Why didn’t she try a rock tumbler? When the candies are made they use giant drums and layers of candy and wax.

[@flakeycakey]

ME TOO!

[@caragutierrez9234]

good job david!!! we are so proud . been here since recipe #10

[@cynthiaavila3486]

Your hat makes you look younger and I'm living for it😭☺️

[@pjgr1231]

david: buys a nice salad spinner also david: destroys it immediately

[@istarzgirl]

I wish that I could thumbs this up for the amount of days you took making + editing this...not to worry I told my friends about you.

[@rtt4792]

You have the patience of a saint

[@muffinpup923]

I use an ice bath instead of seed chocolate and it works much better because you have multiple temps of the chocolate with the seed chocolate, so that makes it much harder to temper correctly.

[@janevarahman9367]

the beginning is adorable

[@elyaf3677]

Oh my god the dedication on this video!!! You should get some kind of award. 😱 great job!!!! And I so wanted to see your hair!

[@aaroncutshair]

This is a great video!!!!! I’m really impressed with how your end product turned out. Tip: when drilling into plastic start with a smaller drill bit and work your way up in size.

[@suchasaintsdteam7407]

80 degrees is hot? I live in the south that is a nice autumn day here (but add some humidity and by some I mean 50 on a good day

[@bexyPTX]

My first thought was “isn’t he allergic to peanuts?” and then I realized that he would be trying it without the peanuts

[@lavenderbex]

omfg.... the patience this must have taken I give you props

[@nws2002]

Easiest way to temper chocolate is in the microwave. It'll stay tempered as long as it never hits 95 degrees. Chop it up super small, and use a plastic bowl. Microwave it in 10-15 second bursts, never letting it go over 90 degrees, 5 degree buffer. When there is just a few pieces left unmelted, take it out and stir until it is all melted. Since you never let it get over 95 degrees, you never broke the existing temper and it stays tempered.

[@nuclearbananas3]

they really do look just like claire's! great job david, admirable effort! :)

[@suuebear]

You can easily temper chocolate in the microwave. Use a plastic bowl and heat up the chocolate in 30 second intervals until they’re melted.

[@sheighpullen3747]

I give you major kudos for actually attempting this!!

[@haihai9022]

David: It's 88 Degrees. It's so hot! Me: *Cakkles in Australian* Also, How to Cook that has a video about tempering chocolate. Link is here-kzbin.info/www/bejne/qXjPfqKEqJmkoq8

[@kattsavage973]

0:15 wow ness from earthbound is really growing up

[@kieranaltoveros7876]

Can’t even say anything bad the effort in making these was just amazing

[@katiechambers2287]

If you decide to try it again, I recommend watching How To Cook That’s chocolate tempering chocolate video!! That’s how I learned how to temper chocolate. It’s thorough and super helpful! Great job as always💙

[@liyahzzz91]

Your dedication is amazing. Love your videos

[@ironictrollface443]

i remember the days when we were making cookie butter, we’ve come so far **wipes tear**

[@shantlacewade9481]

I’m subscribing because he literally bought a salad spinner and put a hole in it...I’m here for that level of dedication ✊🏿

[@marcellava]

Wait, 88 degrees is considered a heat wave in New York? Here in Texas we don’t consider a heat wave until it reaches past 105-110, and in Monclova (in Mexico, very dry heat) average temperatures are about 120-130

[@Angel-tg7xs]

"Heat Wave" "88 degrees" *laughs in Las Vegas

[@seriliaykilel]

Hey David - kind of unrelated but it might be worth while to look into peanut desensitization therapy. It's still fairly new but we did it with our son and - while he will never eat peanuts - he is now okay to eat something that "may contain peanuts" without fear of anaphylaxis. Again, it's a fairly new thing and there still needs to be more research on this, but figured it was worth sharing. Just something to consider. Awesome video like always!

[@ferrosplice8460]

The channel How To Cook That has a video on multiple different ways to temper chocolate, and some of them are pretty easy. I swear, sometimes it feels like people *want* to struggle.

[@user-dh5pm9bv7n]

Hey David, Claire had pretty much the exact same results as you in her video! You did a great job!!! 😁

[@user23290]

Damn.. Very brave of you even to try this without having any equipment which claire uses.. Kudos and hats off

[@RachMonPhoebs]

Chocolate chips are processed to resist the process of melting as they are intended to go in cookies and dessert bars where you would want them to hold their shape. You'll get better results using chocolate that is intended for melting such as wafers or couverture or chopping a brick of it up.

[@Me-ev4ix]

LOL @ the 88F heatwave! It's 110F+ daily in the summer where I live. I'm sad that you can't eat all of those candies!

[@aine7529]

David you can also temper chocolate by adding just around a teaspoon of freeze dried cocoa powder!

[@ayrenaiwatson2302]

David, Do you use sugar or milk to feed the yeast? My grandma uses it to increase the yeasts raising capabilities. She says it is important for the proper bloom.

[@Katebrofloski]

Hey David, you should try a recipe from around 100 years old! I think it’s a cool idea :) and I’m sure it’d be fun

[@johnyacooley5823]

Next time you drill something use a smaller pilot hole the drill those holes to to avoid cracking

[@KeroVlog]

I don't think you will ever drill holes in a salad spinner again but if you do try using a small drill first the go bigger to prevent cracking.

[@gevaglasgow6780]

Watching you straight from the CARIBBEAN🤗🇹🇹...love you videos 🥰

[@mj-yo7vt]

Russian here

[@StargazingWolf]

not long ago I had to make holes in the lid of a plastic box so I took a screwdriver and I heat it with a lighter and it works perfectly for making holes without damaging the plastic

[@Emily-vg4wn]

If you want to temper chocolate a lot easier I would recommend the chanel How to Cook That. She goes in depth on a few methods that are really helpful.

[@Cryptidsheriff]

When I saw Clair's video on the M&Ms, I thought of your channel and knowing how hard she struggled I thought "Please spare that dude." Only two days later from when I saw it I saw this video appear on my feed. You did a good job for the task you were given still though!

[@Ninjaluv633]

You can’t temper chocolate chips 😬 still love you tho david you’re so dedicated it hurts 😂😭

[@dirtysluuut4deftones]

Ninjaluv633 you can’t temper chocolate chips? 😧

[@7111816drkn335]

What a process!!! Great job david

[@PleasantDevil]

milk chocolate has more cocoa butter so mixing dark and milk dont work much for tempering. also id recommend using cooking chocolate in a bar. and be aware of cocoa butter content. the higher the butter the less likely to temper. but really good tries!

[@wlszhdl123]

A lot of chocolate candies (and foods in general) that include the warning “MAY CONTAIN (TRACES OF) PEANUTS, TREE NUTS, etc.” usually don’t have any of the listed allergens or have VERY small amounts of them (in like, particle form). I myself have a nut allergy and I’ve never had a problem with normal M&M’s, but this is different for everyone and you should still be wary of products that have these labels.

[@ethanchambers1189]

That war in just means that it is processed on equipment that also processes peanuts. They clean them, but just in case something happens that have that there. I also have a tree nut allergy and eat stuff with that warning all the time.

[@stanleypressley2197]

I saw the homemade oreos episode before this so I understand now where the molding clay came from.

[@lisagardner2404]

Get yourself some peanut free chocolates from Canada. They've got kit kats, Mars bars, smarties (they're like m&ms), and something called coffee crisp. I've ordered them online for my son as a birthday gift. I got mine on Amazon and they were super overpriced, but he says it was one of the coolest birthday gifts. Thanks for all the fun videos

[@gemmatimoney9832]

The two chocolates have different melting points and different temperatures for being tempered. I’m a party chef so tempering chocolate in not new to me and I still find it difficult at times

[@carolynpeterson9968]

Props for the level of dedication and effort. Thanks for all your work :)

[@yazzzmin1025]

Thank you for your effort, David. Keep it going! ⚡️

[@rick7louis]

You should use the sous vide method temper chocolate it’s soo much easier

[@pistolshrimp2109]

Just curious what candy did you actually have when you went trick or treating?

[@AverytheCubanAmerican]

Replicate the egg cream served at the Gem Spa! It's not made with eggs or cream

[@josebottom5211]

Avery the Cuban-American i see u often in comments

[@AngelCaz7]

dude i see u all the time in NFKRZ videos

[@scottyhaines4226]

@@josebottom5211 I think his job is to comment on KZbin videos