Відео

BRILLIANT EXPLANATION ON TEMPERING AND EXPLAINED WITH SIMPLICITY

Playdoh in Legos is usually bad, unless it is caramel. Got it and great little way to explain the purpose of butter or cream.

Great video!!!!

Great video

best tempering video ever!!

What course did you study to learn all this? your knowledge is outstanding and the way you explain it is incredibly indepth, thank you for really going deep and explaining it sooooo well!

Top educational video on chocolates. I wish all youtube videos had the science and in-depth explanations behind their videos

Brilliant! Thank you, I looove inzdepth explanations! I love this channel! 🤩

Great video! Very informative

Call me crazy, but I like phase VI crystals in my chocolate bar more

Very informative

To bad you did not put a time scale on the bottom of your graph. How long does it take to grow the right crystals?

finally a good video

Hindi Transletion

Hi im french and i want say to you :thanks a lot

Question:- why phase 4 crystals are not developing when you cool it down again in the mold at the end after reheating in undercooling method??

I stay in Bangalore, India. During summers the temperature goes up to more than 32 to 36°. Is it possible to temper at this temperature? Because room temperature will be high and we have to bring the temperature of chocolate down to 27°. Is it possible to temper properly?

Can somebody send this to Claire Saffitz? ;)

I am a fairly new mechanical engineer working in the steel industry and I think this was a great video! I love your use of the term "culinary blacksmith" because I thought the same thing when I first heard about "tempering chocolate"; my mind also created an image of a steel mill casting chocolate instead of steel haha. One other food product that reminds me of steel making is gelatine, because water gets trapped inside of the triple helix protein structure when it cools, like how Carbon gets trapped inside of Iron's cubic structure during solid solution strengthening.

This is one of those videos that actually makes me Like and Subscribe.

Wow, this is one of the most impressive videos explaining science in our daily life. What application is used to add so many graphs and charts presented in perfect timings?

This is the best explanation!

More!

I think this is for dark chocolate, are there explanation for milk and white chocolate? Or is the process still the same

Boy is fruity af

Best explanation. Not it is an art and give the chocolate love or other unhelpful tips when people that actually does not know what they are doing tries to explain.

Perfect explanation. Thank you!

AWESOME POST

Wonderful explanation, I was just wondering why crystal 6 does not form when undercooling to 31?

2:20 - Thank you for answering my question. I just poured dish soap into my chocolate and now the condensed milk is settling in perfectly. Can't wait to cuddle up with that special someone and nibble them!

is gum made from PVA?

Finally someone who understands. Also explained well. Thank you!

How come when I cool the melted chocolate down to 27°C it gets really thick and I'm unable to really work with it? Heating it back up to 31-32°C is not enough to get it to a workable consistency. I'm using Callebaut 811 dark chocolate.

What can you do with used chewing gum? Can you make chewing gum hack video?

THIS VIDEO IS SO GOOD!!! 🎉 please dont stop making these they're so informative

If every video were as clear and amazing as this beautifully presented explanation, the world would be a better place

So how long do we need to keep it at each temp if we aren't using the seeding method

Hot damn this one was good. Going into my playlist

Is coverature/ callets chocolate phase 5? If i melted my coverature to 45 then cooled while adding coverature callets then reheat to 31 does that work?

Thank you kemmey, it's very helpfull & clear explanation..👍👍❤️

Which quality test we do for make sure chocolate is good or bad ?? Name of test and how they do ?

THANK YOU GUYSS🔥🔥❤️❤️❤️

This guy is sketchy lmao

Head up your audio cut only to the left channel on your output for like 7 seconds 6:07

Fantastic - thank you

Hello! Why do many people say not to stir caramel? My stovetop has hot spots. Should I be using a countertop electric burner? Thank you!

very interesting! having studied a bit of metallurgy i wonder if abruptly cooling down the chocolate to a very low temperature (maybe with liquid nitrogen) would result in some strange unstable chocolate phase, just like martensite for steel! Or maybe what kind of additives could change the melting points of different phases, just like austenitic steel becomes stable at room temperature when you add chromium. 太谢谢你了！

Your videos are amazing

Can you tell me what amount of chemicals are needed to make bubble gum ?

Thank you for the explanation! I'm a machanical engineer and had never associated it with metal tempering. Now it makes so much sense!