You NEED to do this! Why tempering is important! 🤔

[@knithappens1757]

Also untempered chocolate melts at room temp and in hands so for a sold baked good tempered chocolate is much better. If you’re making yourself brownies at home, it doesn’t matter though

[@browniegod]

Thank you for adding that 😊

[@WolframiteWraith]

All chocolate melts at body temp, but since untempered is soft already it will smoosh quicker.

[@Topholm97]

Interesting... i thought a rule of thumb to see the quality of a chocolate was whether or not it started to melt just by the heat from your hands when holding it. Where the good quality would start to melt rather quickly. I can not remember where i heard this (i have a feeling the source is Gordon Ramsey although i am not completely sure) but i guess i am wrong?? Or could there be something about it under certain circumstances?

[@knithappens1757]

@@Topholm97 idk I think it also depends on what your chocolate base is though. Like I make chocolates with coconut oil sometimes and they melt immediately because coconut oil has a super low melting point, but it’s def not high quality. I buy German chocolates that are amazing though and they melt eventually if I hold them but not as soon as I start eating it

[@hiwelcometochillis2579]

But I like that

[@Armiel]

For the people who want untempered instead, it wouldn't hold well in shipping since it just melts in a very low temperature which will just create a mess. This is why tempered chocolate is preferred by bakers, since it has a nicer appearance and it can hold well in shipping.

[@tessagray7899]

Good to know

[@shoujophobic]

Even after the explanation I guess folks would rather eat a melted mess than something thats made with quality in mind...

[@browniegod]

Thank you for adding that information 😊❤

[@alessandrasquaratti9132]

Why would they want it untempered, does it taste different?

[@ismails2864]

Untemp chocolate is fun to eat too but it developes spots overtime aswell as melting but I once ate a said Belgian chocolate and it wasn't tempered but it was very tasty

[@ecmonkey13]

Un-tempered is fine if you’re going to eat the chocolate soon after(even in dessert combos). It’ll produce mold much quicker than tempered chocolate. Be very careful

[@Lala47362]

It’s not actual mold it’s called fat bloom! You’re right that it affects untempered chocolate a lot worse and looks quite unappetising but it’s perfectly safe to eat!

[@Riivorn]

The “mold” is not mold at all and is perfectly edible, although it does impact the taste. It will be more chalky when it’s bloomed

[@0kayee614]

This person is saying that untempered chocolate can produce mold quicker than tempered chocolate, they’re not talking about the fat bloom which appears after the chocolate sets

[@anikagh]

Chocolate doesn’t mold, I’ve eaten 7+ year old chocolate before

[@kermitthefrog5446]

@@anikagh bruh

[@someoneinPoland9]

thank you, you just made me ✨️ *hungry* ✨️

[@goldsky987]

me to🍫🍫🍫

[@dontreadmybio657]

dont read my profile picture

[@lisasophiekaps]

I once accidentally tempered chocolate when I left it too close to the heater and then put it in the fridge to harden again. Never had more shiny, snappy chocolate and I have no clue how I actually did it🥲😅😂

[@LiterallyAllNamesAreTaken]

“fake chocolate” meaning it doesn’t have cocoa butter, doesn’t need tempering and it will have that same texture. Ann Reardon / How To Cook That has a video on how to temper chocolate and all of that.

[@XxGachaInfluencerxX]

If you want to know for the future take some chocolate and put it in a bowl, (ive found this works with fake chocolate like white chocolate) and microwave it in 30 second intervals until its completely melted stirring each time. Then use it how you like and refrigerate it that'll make it snap the way you like! I typically dip strawberries or cakepops in it and refrigerate it comes out great!

[@danielyuan9862]

Well, now you know!

[@aaron-gz]

Bro Isaac Newtoned tempered chocolate

[@molotochnik.i]

What do you mean you have no clue how you did it? You just explained how you did it lol

[@deboraallende8709]

I think that tempered chocolate it's better because it creates a contrast between textures, the fudgy of the brownie and the crunchy of the topping

[@browniegod]

I agree!! Glad to hear that ❤❤

[@MiIIiIIion]

Gotta be a thin enough layer though or the chocolate will resist breaking and crush the brownie when you bite into it.

[@slyfox7452]

It only works if it is incredibly thin like the regular crust at forms on the bottom

[@MotoGPForever4527]

Which so the exact opposite of what I want. Texture changes in food make it inedible for those of us who have sensory issues

[@nahometesfay1112]

In that case you probably just want a plain brownie since untempered chocolate still has a very different texture from a brownie​@@MotoGPForever4527

[@GodOfPizza]

Never in a million years will I ever need this knowledge, but I am glad I have it

[@maryduneau4132]

Cool didn't know that!

[@phantomgtag]

Can we just appreciate the fact that she didn’t throw that chocolate away and that she used it for better reasons

[@kirstybrown1185]

Better? She used it to educate originally, that’s a great reason to begin with. Reusing it in a brownie isn’t a “better” thing, just another use. This either reads as patronising or that you don’t see education as important, which is pretty passive aggressive. Hoping you just didn’t realise that this doesn’t read well.

[@FemkeMeurer]

​@@kirstybrown1185 wait what? this person was just happy they didn't throw it away, I seriously don't think it's that deep dude..

[@anomaly_bunny7696]

@@kirstybrown1185bro chill damn they’re saying that reusing it in brownies after using it for education is better than throwing it away after using it education

[@mmmdraco]

You can also just re-temper it.

[@Raddish-IS-Radd]

Not a lot of chocolate wouldn't be much of a waste anyway

[@DreamtaleEnjoyer]

That's why I specifically don't temper my chocolate for my cheesecake desserts. (They're chocolate on top of cheesecake.) That hard snap makes the chocolate so strong that you'll just squish the cheesecake before you can get a fork through it. Untempered gets soft at room temperature, so if you let it sit out for

[@madisparkles]

I agree with this, actually. There is no right or wrong here as you stated that you use non tempered for cakes!

[@pyrokas]

The person in the video doesn’t say it’s wrong for it to be untempered though. Of course I agree with you and it really depends on what you’re making, how long it’s going to sit out, and what it’s supposed to be for. But I’ve never seen anyone claim one way was “right” and the other was “wrong.”

[@julievanamsterdam9396]

​@@pyrokas I've definitely heard a lot of baking video's say to always temper chocolate because it looks nicer and is stronger but I've never (before this video) seen a comparison video which shows the benefits and disadvantages of both (without that feeling of: that's why my method is better then your noob way)

[@pyrokas]

@@julievanamsterdam9396 I guess I just haven’t seen enough videos then. It’s definitely a lot better to simply compare their differences rather than claim one way is better.

[@julievanamsterdam9396]

@@pyrokas yes, I never imagined the difference to be so big either, I thought the shine was the main difference

[@portgasdann3389]

whats with the tempered haters in the comments lol tempered chocolate lasts longer and tastes better, you can try it if you want

[@miss_chelles1338]

I've only seen a mix of 'haters' and lovers. 😂

[@mob-pn8hj]

its called personal taste. tempered choclate are pratical for selling and are prettier. but i personally like untempered choclate cause i don't really like crunchy choclate unless its choco chip for drink. plus theres many dessert that used untempered choclate. both are used for diffrent purposes

[@-3LLIOT-SW1ZZ-CH3ZZ3]

I can smell it through the screen

[@shawnariggs2485]

I prefer non-tempered, because then it stays like thick soft and sticks to the strawberry, instead of cracking off into 1 million pieces and being thinner …is what iv noticed. a place called Gertrude hawk made the best! East coast of US for reference , pretty sure that’s how they would make them so good!!

[@jelly-ilovefood7654]

I think alot of people like it like that, tho some bakers dont do it like that because when shippin the untempered chocolate will just melt

[@Hesuklista]

For someone near the equation, tempered choc is fucking goated

[@lunatheluma3804]

Non tempered has its place, but its not for anything that gets shipped since it melts at room temp

[@kristinezinecker845]

​@@Hesuklistawhat does goated mean

[@Hesuklista]

@@kristinezinecker845 you know those things who walks on walls and lick it

[@AFrogInTheStars]

Everyone that tries to explain to me i just look at them with a blank face because i never get it. Thanks for the explanation! Btw i ordered brownies for my SO to try for me since he’s in the uk and I’m not (yet). He’s gonna love them! 😊

[@browniegod]

Aww I’m so happy this was helpful! Thank you so much for the support, really appreciate it ❤

[@Trippy_Space_Bunny]

But what if you don't want it to be shiny what if you want it to be matte. Shiny doesn't always mean better to look at.

[@Nobody-uu4mb]

It tastes better

[@mitaskeledzija6269]

Mmmm yummy

[@jellyss4300]

For people wondering, the music in the background is called Waltz Ballad.

[@vorxensspdle6311]

THANK YOU SO MUCH

[@jellyss4300]

@@vorxensspdle6311 Np!

[@sanjayrajasreeraja3456]

Thanks man

[@ThatElmTree]

thx

[@nadanah183]

thank you

[@vs_miley]

tempered >>>>> it looks so much more delicious

[@North_Red_Dark_Academia]

Tempered looks like normal chocolate Untempered looks soft and like edible chocolate gum.

[@damarcusgod]

The untempered still looks good

[@stormyweather9038]

Tempered is also shiny. Doesn’t melt as easily in your hands.

[@canadiancatgreen]

Love how so many people say it is not fair comparison because one has hapy face and other one is sad lol It makes no difference with that

[@Ameliayg]

tempered chocolate looks better but for some reason untempered tastes so much better

[@DIABETESSHOPPHARMACY]

Me not caring if it's tempered or untempered just eating the chocolate 😅

[@A-G-F-]

For me its the opposite, untempered tastes too fatty and less sweet

[@starryskies0]

@@DIABETESSHOPPHARMACY same I love chocolate

[@rileystewart3170]

Bc it melts in your mouth faster. Tempered melts at a higher temp so it’s convenient for businesses that ship or chocolate people will hold, but a lot of people like untempered better.

[@shrekurfamousmom]

@@DIABETESSHOPPHARMACY100

[@nadyarek]

Untempered chocolate also becomes gritty in a very short time because sugar inside starts to crystallise. If you want softer chocolate glaze on your desserts, add some tasteless oil in chocolate. I promise it won’t spoil the taste, but it also won’t shatter as tempered chocolate when you try to bite it.

[@morningivy]

Or Hazelnut Oil. Not only will it not spoil the taste, it will enhance it!

[@jebbsredemption]

@@morningivy oh man you're making me think of nutella

[@krystalshepherd4582]

Coconut oil is great

[@jolly3514]

"appeareance"

[@Itohhan]

Here’s an instruction on how to temper chocolate at home: Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot but not boiling water, stirring constantly, until chocolate reaches 110°-115°F. Place the top pan of the double boiler on a towel. Cool chocolate to 95°-100°F 💕

[@snehasharma684]

Dam i didn't know the difference between these but it's surprising to know the disparity!!

[@browniegod]

Glad it was informative 😊

[@ballisticbee6001]

Okay I understand why you use tempered chocolate, aesthetics, the letters should hold in nicely, and most importantly for shipping. However I feel like untempered chocolate would be better on brownies so it's all kinda soft, instead of having a layer of hard coating on top to break

[@ellespoonies]

You can easily turn it back into untempered chocolate before eating my throwing it into the microwave for a bit and then letting it harden again. re-melting it breaks the bonds and untempers it, which is why it’s generally better to opt for tempered since customers can choose to reverse that process if they please! However it’s important to note that the fat bloom that she mentions does alter the taste slightly, as it’s essentially the chocolate separating, so you may have sections that have s slightly fatty or oily texture and taste compared to the regular chocolate.

[@thebeeskneees]

@@ellespooniesalso non-tempered chocolate can melt during shipping/get mold on it a lot faster and in lower temperatures

[@brunoserafimovski1903]

@@ellespoonies So you have to reheat and wait? Not worth it! At that point get brownies without the chocolate topping and put some ganache on top

[@navisakura7374]

@@brunoserafimovski1903 How are you reheating your brownies where you have to wait? Literally 10-20 seconds in the microwave and it’s ready to eat

[@brunoserafimovski1903]

@@navisakura7374 I don't like hot brownies. I have to wait for them to cool down because i like them cold

[@pureskill123]

Another video about tempering that doesn't explain how to do it.

[@ieatazzbg8102]

i would rather have non tempered

[@Seabunbun]

I love soft chocolate

[@browniegod]

That’s fair enough 😊

[@SK22520]

Can you temper chocolate at home too?

[@Bee-ol1xr]

absolutely. those machines are for an industrial setting

[@browniegod]

Yes you defo can, we would do it in a microwave when we were operating from our home kitchen😊

[@SK22520]

@@browniegod thanks! I will try it 😄

[@Armiel]

Yeah, but it's hard

[@bronislavagajduskova4087]

Can I ask what this "tempering chocolate" is and how I can make it ☺️?

[@user-pv1if6df8c]

Oh Fancy pants rich mc gee over here

[@JuliaTheCrazyChica]

Can I just say I am SOOOOO happy that you offer gluten free!! I will certainly order a birthday slab for my boyfriend this is so exciting 🥰❤️

[@browniegod]

We have gluten free options for most of our products!! We hope your boyfriend will love it!

[@ellespoonies]

To those who feel that they might prefer untempered chocolate because the soft texture pairs better with the brownies, I think it’s important to remember that while tempered chocolate is much more stable and can withstand a much wider range of temperatures, it can still be reverted back to its untempered state. However, it is important to note that the fat bloom she mentions in the video does slightly affect the taste along with the appearance, as it’s essentially the ingredients within the chocolate separating . You may see, feel, and taste pockets that are slightly fatty or oily, or it may taste almost watered down. Overall, though, this is why generally people opt for tempered chocolate. It holds much better in shipping so nobody gets delivered melted products, it stays shiny and crisp, and there’s always an option to melt it back into its untempered state for those who prefer it that way. Just pop it in the microwave for a few seconds, and you’ll be golden.

[@morningivy]

I don't want hard, crunchy chocolate on my brownies.

[@ellespoonies]

@@morningivy Then don’t, I literally just told you how not to.

[@skoozy8614]

Wow, the internet is truly a modern merical. The idea that I can spend less than a minute here and know everything I need to about optimally preparing chocolate for piping is simply amazing

[@ARMYALEX1869]

so to temper it, do it raise or lower the temperature?

[@crelos3549]

Basically the tempered one is brittle while the untempered one is soft just like it works with metals

[@thomaszloi9444]

I guess it's because chocolate has copper in it

[@PrincessDragussy]

You also just don’t want your chocolate to bloom it ruins the taste and just looks ugly so tempering your chocolate keeps the flavor good and makes it look pretty without having to worry about the bloom

[@I_Aint-Gay]

They both taste like chocolate tho

[@GamerMage2k-kl4iq]

Woah, talk about fancy, pretty, and practical

[@datboibutters]

For a brownie I prefer untempered.

[@lainalainatranselvania]

Literally why

[@browniegod]

I would be intrigued if you still thought that if you tried it ? But it’s okay we all have different preferences 😊

[@ash-nd4bs]

@@lainalainatranselvania cause hard chocolate breaks too much, and people like the feeling of chocolate melting on their tongue💀💀💀

[@ninakoch1799]

i wouldnt want tempered chocolate on a brownie or cake

[@browniegod]

That’s fine, we also give people a leaflet that tells them how to heat the brownie in order to melt the chocolate on top 😊

[@giupinkfairy]

I'll take both, thank you 😋

[@MissDookiee]

Taste same idc long as good idc lol

[@brindleface9316]

Untempered chocolate is only better if you make the brownie at home, so you get melted chocolate instead. Untempered chocolate keeps the melted form longer than tempered, so I only use Untempered if I want melted chocolate on something.

[@sriyapabari9784]

the tempered chocolate kept its shape too

[@katbiremanlive]

Pretty biased imo

[@jacksonrampage4598]

Me when melting chocolate isn't raising the temperature of the chocolate : :O

[@dwolf3559]

Tbh the untempered chocolate reminds me of galaxy chocolate and it looks delish. So def team untempered for this one

[@aflood3446]

If I were chocolate, I'd be *not tempered* soft, unorganized, all over the place, and having a party

[@yote333]

untempered chocolate is the best way to live tbh

[@AmiraBona]

​@@yote333 that's not true but whatever

[@themememeister8382]

"Chocolate is chocolate. Gimme." -Super Buu

[@VendeHilo53]

I want to put my face in there

[@fishncha7855]

As a baking dummy, you have solved my top 1 mystery in years! Tysm It is actually weird how all the baking recipes and video tutorials never tell people reasons

[@batatasacrazyadas7843]

Want crispy? Just eat it like it comes or if it's melted put for a bit on the fridge Wants more on the melted/soft side? Heat it on a microwave or something for some seconds. Even a pan heated, turned off the fire and putting the brownie there with a cover for some minutes will do the trick

[@beluga823]

this is one of the best first impressions from a yt channel, you have any branches in dubai?

[@Meph0ne4zFangrrl]

WHY AM I SCARED AM I SENSITIVE-

[@user-jy9yz6vb5l]

So thats why my choclate has legs and runs from my muffins😂

[@user-tb6nq7lf6y]

I’m just waiting for the moment you’ll start internationally shipping your products. I’ll be the first one in line

[@Flame-rp6yq]

I know a little bit about this because my mother has melted Choclate and has recited what her candy maker grandfather told her and my grandmother

[@kewlchickin]

I trust whatever anybody with an accent tells me about food

[@rivkathegreat]

This is why the microwave method works so well. Peak heat, whisk until cooler. Put back, etc.. until liquid

[@ILoveStripe]

The only thing they have in common is that I’d eat both anyways 😋

[@penginator88]

diabetes simulator

[@RosieSkys]

This is why my only two attempts at making peppermint patties have caused breakdowns (mine). I know thats why it's messy but im also lazy, a procrastinator, and have too much of an ego which leads to me thinking "this time will be different"

[@-cursed-9932]

idc whats better, im hungry gimme chocolate 😭

[@sura490]

Oh my stomach bubblin’

[@user-qw7vo8md6k]

Bro it’s chocolate it doesn’t matter what it looks like

[@sillycat927]

It does

[@user-qw7vo8md6k]

@@sillycat927 your name is literally “Gyatt master” your opinion doesn’t matter

[@sillycat927]

@@user-qw7vo8md6k dawg your name is "user-qw7vo8md6k" stop talking😭

[@mirkinator2221]

You have to re-do it. Clearly the frowns face altered the experiment by lowering the chocolates mood before it even got on the paper

[@mierre]

aw this is cute

[@JibbleBiscuits]

Non tempered chocolate tastes better, sad that it wont hold up 😭.

[@Abcaseasyas12388]

I read tampered 💀

[@Cutey1010]

The one that you didn't temper looks really sparkly and pretty❤

[@dhikshag5243]

First! Pin if y love yr fans

[@kachow9582]

Cute question, how soft are your brownies😅 I have a pet peeve about hard brownies, because I love brownie😂

[@JeansJones]

gourmet edibles

[@littlemonkey222]

NEW CHOCOLATE UPDATE???????? 🤯 ok this is one of the stupidest things ive ever typed

[@aprildonoghue-mj9pf]

I honestly prefer untempered chocolate caus it’s softer and I like to let it melt in my mouth

[@loftylara-11]

I’d eat it either way

[@anonymous.tiramisu]

I am now cravinnngggg

[@GlufindoreCo]

Not sure I'd want firm snappy chocolate for a brownie. I'd prefer it be soft and chewy. For example, a choclate ice cream bar vs an ice cream sandwhich. The outside of the sandwhiches aren't melted chocolate, but they're soft and not snappy when you bite into them like choclate ice cream bars are. That's how I'd prefer my brownies, not snappy.

[@LilMakes]

I actually prefer the look of the untempered chocolate 🍫

[@dhikshag5243]

Ew

[@TheAntiChristsPlusOne]

@@dhikshag5243 f*ck you! that was just mean to someone's opinion

[@the_coquette_mari]

same

[@ThisisChidera]

Don’t know if you’ll see this. But can you make(or do you already have) a video of you tempering chocolate with a microwave. Thank youuuu😊

[@heydingus]

My tokens aren’t in the same places?? 😭

[@rey_ispog]

Im hungry

[@zelenarrr]

Aahh how do you make tempered chocolate tho? I want them in my oats but i keep getting untempered :(

[@kira-chan9676]

The easiest way is following a temperature scale for your chocolate (there's differences between dark, milk and white chocolate) that you find online. Always works, perfect results, but you need a (ideally infrared) thermometer to do it. The best way to do it without a thermometer is chopping your chocolate, dividing it into 3 roughly equal parts and melting 2 parts on a hot water bath (chocolate burns really fast in the microwave). When molten, take it from the water bath, stir in the (finely chopped!) third part until it melts. If it doesn't melt completely reheat it really carefully just enough to melt it. This way doesn't always work and it's not perfectly tempering but it's usually good enough. Hope you succeed!

[@SagetheMage13]

In my opinion, i like untempered chocolate better.

[@Simon_Azrael_The_Doctor]

Blacksmiths Chocolate makers *Tempering the materials*

[@markjoll4980]

In simple words its like crayons you melt a crayon you get a blob you don't melt it you get a beautiful color

[@MachiriReviews]

As a chocolatier, I can also confirm that tempered chocolate is infinitely better. It’s way more satisfying to eat, looks like glass when it comes out a mold, and doesn’t melt in my hands 😌

[@ash-nd4bs]

Doesn’t taste as good tho😎

[@RawrLolsies]

I wouldn’t survive a day working at that place, I would eat all the chocolate and get fired 😂

[@Chaotic_evil_duck]

No no no you got it wrong you would get diabetes and then you would get fired

[@marciarobinson8200]

So perfect☝️🌍💯

[@marciarobinson8200]

Nice well done❤❤ Fr Marcia parris Robinson

[@scribbledotproduction]

Im still gonna eat it

[@tarruvi]

Hershey’s could never be a good chocolate, it’s terrible. My German teacher introduced the class to a brand from Germany that was in a purple wrapper. Stuff was like nothing else, Hershey’s lobbied against imported chocolate because they know how dogshit a Hershey’s “chocolate” is.

[@yourlocalnewspaper4216]

Argo has such a way with words,love the part where he said uh somt. 😇

[@ZetQo]

Untempered looks better tbh

[@its_ha.eun-.]

I wanna eat both.

[@WR3NC5]

Huh?

[@chaosknight_4248]

Chocolate is chocolate

[@JAYMIXMASKED]

I want crystals haha

[@user-hn4zd2oz1s]

On word: diarrhea.