What happens inside Chocolate during Tempering: The Magic of Tempering Deconstructed

[@WhiTiger]

I saw this video posted on Instagram the other day and thought of this. "It doesn't stop being magic just because you know how it works." Tiffany Aching -The Wee Free Men by Terry Pratchett

[@saba1787]

Thankyou so much for your lessons. The best explanation on the Internet. It’s odd because not even professional chefs are able to TEACH what’s happening during the tempering process on a molecular level this well..... they’re not educators I guess, more executors. I’m riveted !

[@williamm8069]

Your videos on cocoa butter silk inspired me to buy a sous vide and make my own silk. It took me 2 tries before I got it right (I love the process and I have the patience of a Saint), but I observed something interesting. My first try was with liquid cocoa butter with the sous vide set at 33.8°C - it stayed liquid for the entire 24 hours and I had a second digital probe in the water next to the cocoa butter to verify the temp=33.8°C - I checked it frequently. Then I kept lowering the temp until I saw crystallization (around 32°C). Then, I increased the temperature back up to 33.8°C and it remained crystallized (with the same exact cocoa butter). I then held it for 24 hours at 33.8°C and it was the nice consistency you demonstrated. So, you can't start with melted cocoa butter, it has to be crystallized first. Since you are a chemist, I was wondering what thermodynamic property was going on? I read somewhere that it may be possible to use sound waves to temper chocolate as well? Mechanical energy could be equivalent to heat energy at some resonant frequency of cocoa butter? Thank you for your pragmatic and informative videos - I have learned a lot from you. The graphics were entertaining.

[@marawachocolate]

Dear Sir, do you know how to refermenting the 'unfermented cocoa bean' ? i hear big chocolate manufacture using unfermented cocoa then refermenting them using microba, that true ? i want to refermenting the undefeated cocoa because they more cheapest the fermented cocoa thanks

[@MedicineofSound]

Dude!!! You are the best!!! This is just what I was looking for 🤩🙏✨

[@caseyjohannesen8320]

Wow, what a great explanation. I’ve been making bean to bar chocolate for a few months now using the slab technique and can’t seem to fully master the temper. Will try my next batch keeping this video in mind. Thank you!

[@HowToMakeChocolateAtHome]

let us know how it goes. You can always try silk too if you want a bit more success more quickly--we have a few videos about silk here and you can read more on the website. That said, we always encourage people to learn to do it the traditional way and try to understand what's going on in the process.

[@WhiTiger]

Excellently done video!!! Thank you!

[@anikdelageleduc3017]

Wow I'm SSOOOOO excited to find this, the mad scientist-alchemist-witch in me is delighted :D Thank you!!!

[@chandragamage7280]

PERFECT VIDEO!!!!

[@pinkmilkbmx6258]

Wow. Mind blown 🤯 subbed and imma gonna make me some chocolate yeee 🍫

[@SonneCreations]

I love how chocolate is very similar to working with metal.

[@HowToMakeChocolateAtHome]

Yes, the crystallization is the same concept.

[@susanna1207]

Wow, thank you so much for this video, it is mind blowing 🍫🍫🍫

[@leonardohernandezcabrera7541]

If I have not finished filling my molds and the chocolate begins to harden, do I have to repeat the bowl tempering or can I just melt it at a certain temperature to continue filling the molds?

[@HowToMakeChocolateAtHome]

You can heat it back up GENTLY making sure not to get any hot spots or go over your pour up temperature.

[@psychicdevelopmentexercise]

I was wondering if you temper white chocolate in the same way? Would the bowl tempering method that you taught for milk chocolate work for white chocolate as well?

[@HowToMakeChocolateAtHome]

It works just as well. For silk it is identical and for traditional means it is a matter of lowering your final temperature to around 84 F.

[@psychicdevelopmentexercise]

@@HowToMakeChocolateAtHome Thankyou

[@crazygoob1766]

Hello, I was wondering what the minimum was cocoa butter usage in chocolate? This is factoring in I use sunflower lecithin. I want to do chocolate with fewer calories and replace sugar with allulose.

[@HowToMakeChocolateAtHome]

There is no exact answer. My rule of thumb is 35%. Some milk chocolates take more, upwards to 40% and I've had some dark chocolates that can go down to 30%.

[@AbdulMajeed-pw6fe]

Hello sir... what is CBS Fat cocoa butter substitute how it's made. Or how to make molding chocolate with cocoa butter substitute

[@ibrahimalsarakbi4238]

thank u sir for this great video i have a question witch is not related to this video i need to know if the cocoa mass also has a relative fat in it like the cocoa beans or not u mentioned in a different video that cocoa nibs has 50% fat in average is it the same for cocoa mass?

[@HowToMakeChocolateAtHome]

Yes, it is literally identical. Mass is just ground cocoa nibs.

[@gfxb3177]

Love your video, man. Care to teach us how to make chocolate with whiskey in it?

[@anithasanit]

Wow

[@chandragamage7280]

I have a question( Im not a expert ). Where are these crystals coming from?

[@HowToMakeChocolateAtHome]

They spontaneously form as the cocoa butter molecules naturally align and fit together. Think of a bunch of identical balls. If you put them all together and shake them very gently they will form into a structure with on ball in the center and 6 around it. They are more stable that way because they are all touching and there is nowhere for them to go and nature likes stability. Does that make sense?

[@chandragamage7280]

@@HowToMakeChocolateAtHome ahhhh, ok, now that makes a lot of sense now that you put it that way, thanks!!! 👍😁

[@kycelin]

Fine