I Tried "Sous-Vide" to Temper Chocolate... (best move ever)
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- Опубліковано 9 лип 2024
- Episode #2 : Great sous-vide machine : amzn.to/2EmUx26
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Welcome back to this chocolate odyssey, in which I make my own chocolate bars. "CHOCOLATIER" style. Episode 1 this way : • I Learned How To Tempe...
"Sous-vide" it is a cooking method where food is placed in a plastic bag and then cooked in a water bath like this, at an accurately regulated temperature. Chocolate tempering is all about temperature accuracy, I should have thought about this in the first place. I did not, I am a human being after all.
The chocolate tempering curve is
1- Melt everything at 50°C - 122°F
2- Go down to 28°C - 82°F
3- Back up to 32°C - 90°F and stay there as long as you want.
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Salut,
Alex - Навчання та стиль
That chocolate snap sound game me goose bumps.
me too
dat ASMR
game mi*
Would you teach us how to make Orange Chocolate
*gave
That *snap* was good enough to impress Thanos
Michael Sear omg. Too soon!! 😂😳
Michael Sear holy shit yeah
Your accent shows my american brain that you are a trustworthy professional.
Challenge: Start from the cocoa bean next time.
My thought exactly. Its what we expect from you Alex.
It'd be interesting
AMEN
@@suszettemckessy9180 be respectful to Alex, say *Ramen!* as a good pastafarian follower of the almighty Flying Spaghetti Monster. Be your days full of pasta.
Well, to really start from the beginning, he should grow his own cocoa tree!
Instead of making a custom chocolate bar mould, you should get a sealing wax stamp with your initials and use it to make custom chocolate coins
It would be cool if Alex can use a CNC router to create a chocolate mold
Sounds like a rematch with this old tony is needed
AvE could certainly help!
After all it´s our Haas, right?
Why not just 3D print a mold
@@dekorteThijs As much as I love CNC, this is the solution IMO, make a 3d printed positive, then use the epoxy as seen in the kintsugi series to make the negative!
The master at work, great job, dude!
Better yet, a 3D printer!!!!
could have used food grade silicone to make a mold
however love your vids cant wait to use some of your guidance to make my own ramen in the future
Yeah but then he wouldn't have a thermoforming machine.
It will not have a glossy finish with silicone
@@noramanukyan916 It will, the cast just needs to have a proper surface finish. A vacuum forming machine is more fun though, and more forgiving
@@Snakke40 Keeping your eye on the real motivation, I see.
Love your editing skills and your sense of constant culinary adventure. The problem with people like us is that we are very difficult to please!! Great Video!
I love how you embrace your mistakes and present yourself as human :)
That is the reason why i watch alex over other foodtubers, since just knowing how to make something doesn't grant you the power to make it. and seeing alex' mistakes and solving them learns you some good problem solving in cooking related to almost any way of cooking
he is not human, he's french xD
I started watching u from the beginning, loved the ramen series plus aging and you keep getting better. Love it and all your vids
Can't wait to watch the next one. You're videos are great. I love your collaborations with other channels. Thank you for all the work you do..
Thanks 🙏
Claire from the BA test kitchen should see this 😂
For real she is always on about tempering chocolate lol
Watch the Gourmet Milky Way episode. She tried it, but I don't think it worked
Darron Hansen why though? In theory it should work, because no matter what the temperature won’ go pass than limit.
@@viethuongvothai686 It does work for her! She used the sous-vide method multiple times, and also used the seeding method but it failed for her a few times, so she sticks with the sous-vide method.
This video just gave me the second reason required to buy an Anova for Christmas. Reverse Seared steak and now CHOCOLATE!!!!
Your curiosity and enthusiasm is so contagious, Alex! Love your videos!!
Alex you're so freaking amazing! Most informational, interesting and beautifully edited and shot footage I've ever seen on UA-cam.
Oh, Alex! You don't need a thermoformer at all! You can just use food-grade silicone, and be done with it. Mix the two compounds together, pour them over the object (preferably in a container, so as not to make another mess), and let it cure. If you do that right, you'll have a reusable mold that you can use a thermometer to get to exactly the right temperature, and since it has such a high specific heat, it'll hold that temperature well.
Actually, now that I think about it, you could set copper tubing into the mold, and run temperature controlled water through the tubes to keep the mold's contents at whatever temperature you want. Not so good for personalized molds, but great for semi-mass producing a limited quantity product, perhaps.
It is VERY difficult to get silicone to produce a shiny finish. You would need a positive made of aluminum in order to get the necessary surface finish to get a silicone mold that MIGHT produce a glossy finish on the chocolate.
Vac formed plastic is easy and better.
We used to make plastic parts for model airplanes at home.
Lots of how to on model design forums.
Get you a man who looks at you the way Alex looks at that chocolate.. damn..
Or noodles. Or pizza. Or croissant.
I'm a lesbian. And I already got my girl.
@@alamdaali8776 oh yeah me too, totally queer, but still, like, grt you a man who looks at you like this, just, platonically and supportively
Absolutely loving this series. I love it when Alex gets to show off his mad scientist side!
I just love you so much Alex! Brotherly love of course, I just enjoy these videos so much man. Merry Christmas, I look forward to seeing the next part....
awesome video! thank you! gonna try this for xmas gathering next week.
a few questions:
1. how fast do we have to decrease temp from 50C to 28C?
2. how long do we hold the temp at 28C?
3. how fast should we bring the temp up to 32C?
Was thinking the exact same thing. I was thinking just untill it reaches the required temperature. But he did say that you can't overcook it. So once it reaches the required temperature then change temperature. He also said that it doesn't take long to reach the required temperature.
Hi, What did you discover with the times?
I tried this this weekend, and ended up probably with mix of crystals - chocolate was OK when out of fridge, but in room temperature (cca 20°C) turned bendy in a while. Still snapped a little bit though.
I did let it at 28°C for like 3 minutes then I was coocking. And cooling from 50 to 28 wasn´t the fastest possible too - took like 5 minutes?
Thanks for help!
@@martinzak6662 it should be done promptly. If held at the lower temp too long it will overtemper.
Temper isn't a black or white thing.
There is a tolerance curve and different degrees of temper are employed for different uses. More temper gives more shrinkage. To ensure molded parts drop from the mold without banging requires tempering so it shrinks 1%.
Hand tempering is hit and miss.
I have a commercial temper machine and the difference between that and my best manual efforts are glaring.
I have 50 yrs pro experience with chocolate. There's a lot more to it than you may think.
I had a contract to buy 6000 lbs choc a yr. Then I met a process choc engineer who told me he uses 12k lbs every day.
Those are the guys who know choc.
I just bought that exact sous vide machine. I always get a grin when i see foodtubers using equipment or ingreingredients i use.
What model is it.. plz
@@RotineQue anova sous vide 900w
This is a great video series Alex! Can't wait to see the custom moulds in the next one
This is sooo beautiful, magnificent and even more . Amazing job Alex you know, what i like/love about you is that you never give up
5:26 Delta Ruby, my favourite, it is a portuguese coffee
PORTUGALCARALHO!
Portugal caralho
Awesome stuff Alex, I would never have thought to use the sous vide! 👍🏻👊🏻.... Perhaps to lessen the chance of water getting into the chocolate, after vacuum sealing it, place that bag into a zipper bag to double bag it (of course using water displacement to remove as much air as possible) so when you remove the vacuum bag you should not have to worry about drying it so much.
Interesting
the vaccuum bags are safe enough, as long as you´re not placing pointy things inside, like bones. I use them all the time.
@@Edino_Chattino I know the bags are strong enough, the issue I was addressing, was minimizing the chance of water transfer to the chocolate by keeping the outside of the vacuum bag itself dry.
It probably wouldn't be a big deal in this case, but when double-bagging for a purpose like this I would be wary of excess air getting between the bags and hurting the heat transfer.
@@Vulcapyro precisely why I mentioned performing the water displacement method, it will remove probably 99% of the air between the bags.
Love you man!!! I haven't watched all your video, but I'm sure all of them are great videos. I love the way you explain and study bout cooking.
Alex, I have fallowed your channel for a while now and have seen many of your awesome videos, but I really really enjoyed this video especially. The setup from the last video for this one, and the setup you made in this video for the next; story-telling perfection. Keep up the amazing work, I love your videos.
LPT: if you want to remove the air from a plastic bag but don't have a vacuum sealer, you can put the bag into a vat of water and close it then. The weight of the water pushing on the sides of the bag will push out all the air (or most of it at least). Saw Brad Leone on Bon Appetit doing this in a video where he was cooking meat sous-vide (this one ua-cam.com/video/Np0LMwqtOVM/v-deo.html ) , and it worked pretty well :)
You got me hooked on trying to make an Arduino controlled Sous-Vide machine out of an old crockpot. I've been obsessive about figuring out how to make it easily...then you go and find a plug and play solution!!!! Well played sir...well played.
your research skills must need some work if you are impressed by his sous-vide machine.
@@VenomTheCat lol
@@RevampedOutdoors Yes I did it seemed pretty impressive. I made a sous vide machine a few years(2011) ago using a PID controller. way easier than an Arduino but no wireless control if you are into that.
I was reaseaching how to use a 12v version with PID settings from Marlin a 3D printer firmware. But for 60 bucks this plug n play solution is worth it. Tinkering is fun but I have enough projects. I was positively commenting on his ability to find universally available solutions at relatively low cost.
it isnt worth making one anymore. they used to be ridiculously expensive to buy, so a home-made one would be considerable savings.... but now you can get a home one with wireless controls, hooking up with alexa/assistant/siri for 100$.
The only cooking channel on youtube that feels like a tv show! Always filled with cliffhangers and full of suspense! I love it.
Love your videos and love to see you succeed
Ah là ça ne rigole plus. Il ne te manque plus que de l'impression 3D/modélisation et là tu tiens le chocolat custom du turfu.
"I melted some chocolate in warm water".
Another great video! I like your channel very much. The way your film and edit is unique and shows your characters!
I'm so excited to see vacuum forming used for your chocolate project! Great work!
Long time follower, first time commenter here. First of all, like your channel, keep up the good work! With this video I have a few comments I need to say. :) For the chocolate setting mold, there is this youtuber named AvE that has this community cnc project going on, you might want to contact him to achieve some amazing results. That old Tony guy also seems to know him, if you catch my drift. ;) And then there is this whole thing about your ingredients while making these chocolate bars... Where is the ingenuity and passion, like in the mozzarella series? Why are you using ready-made chocolate, instead of raw ingredients, for these bars? And for the final thing, I have a proposal for a new video topic. I liked your dry aging series, but have you considered making vidos about drying beef. "Beef jerky" kind of thing, I'd also love to see that. Thanks, I hope that you get and consider my input.
Why ready-made chocolat? It's for a Xmas present and that's less than 2 weeks away!
He's only putting full focus into tempering because he said that's the most important part to making chocolates, like the basic foundations... if I'm not mistaken!
Alex do you know if there is any health risk to heating plastic for sous vide cooking? I'm a big fan by the way.
The container could potentially leach some chemicals out but since the whole point is that the water never touches the food it shouldn't be an issue. The bags should be perfectly safe especially if you are using the vacuum bags which are intended for this purpose.
It depends on the temperature and the bags you use. There are some zipper bags out there made of PVC which you shouldn't heat at all, Ziploc brand bags are good to ~160f IIRC, vacuum bags to boiling temp.
As manatoa1 said, you should be fine with ziplock or proper vacuum bags. I wouldn't trust cheaper zipper style bags unless you are certain they are made of the right plastic.
@samuel schor you could use (like I do) silicone reusable bags for sous vide, perfectly safe, reusable and can handle up to 250c (and sous vide can only go up to 90/95 so it's fine), ziploc is not ideal for cooking anything above the 65-75c range
You are killing it with the suspense, I love it!!!
Simple solutions to complex problems. I LOVE IT!
Hey I can make you a mold
Just come to Tunisia ( yes I live there ) because customs 😉
Cnc or lasermold you choose
Are you in the Linus tech tips discord?
Knowing Alex, We'll soon be seeing 3D printed chocolate.
Powered by a drill
That's an actual things I've seen videos on.
3d printing chocolate is difficult
@@SuperAWaC BUT IT'S ALEX!!! WE CAN TRUST HIM TO DO SOMETHING SO RIDICULOUS!!!
Your videos are lots of fun and informative - great job!
I was so excited to see the conclusion, and then the video ended! AHHHH what are these cliff hangers!
Salud!
Hey Alex, Have you thought about 3D printing the form?
I would love to see Alex 3d printing tools for use in the kitchen - DIY all the things!
Fascinating idea. I looked it up and they do make 3D printers for silicone now. Only glitch I noticed was that some claim you can get a shiny surface and others claim there will always be visible layers from the printing process.
RHot, there's also the idea of printing plastic molds for silicone. Alot of the slicers have the option to turn your desired object into a casting mold for this very purpose. I bet Alex could do some crazy things with it!
@@rhot2012 My guess would be that it would work best to do it in two steps - first 3D print the "positive" form using PLA or anything else and sand it smooth, then use the vacuum form machine to create the "negative" mold.
The problem with 3D printed forms is plastics that it is being made.. most of it is not food graded.
You can print it but chocolate formed by it might be poisonous.
I would not go with Aluminium cavrved forms as aluminum is not healthy as well and to carv form in SS you need a pro CNC. However you can always go brass wich is soft an safe but not that cheap.
But it is interesting that you can upgrade your 3D printer with hot chococlate extruder.. RCLifeOn made a nice video on it recently ua-cam.com/video/oRBxuDvS2gs/v-deo.html
What!!! Great method for tempering chocolate. Adding some cannabis oil really helps with the smoothness!!!
Melt your chocolate in the microwave in 15 to 20 second intervals stirring each time. Add a small amount of a neutral tasting oil to give a sheen to the chocolate. I will concede that sous vide would probably incorporate the thc better but make sure you have enough fat content to help the process...
😎
@@topsecretsquirrel5141 filtered bacon fat? Great recommendation :)
@@0num4, that sounds great haha. My roommate made some chocolate chip cookies in our small convection oven/toaster using a pan I had cooked bacon in (accidentally), they were delicious...
@@topsecretsquirrel5141 Whenever I make bacon pretzels I reserve the bacon fat and use it to replace the butter. Adds just a little extra flavor.
2 Guys & A Cooler DRUGSSSS
Favorite youtuber, great stuff man!
omg I LOVE how all in you are. I'm from an all in family. I am middling on this when it comes to cooking, but for my crafts I would totally go to this level (unless I had a super time crunch). looking forward to the next video... and totally goggled how much sous vide machines cost...
How long does it take your stylist to get your hair just right? :-()
We broke up.
@@FrenchGuyCooking I'm sure if you wanted, out of 821k subs, someone can hook you up. ;-)
honnetement je préfère que tu le prononce a la francaise a la place de dechiqueter la prononciation du mot anglais :D
I’ll look forward to next episode. Thank you Alex !!!
J'adore tes vidéos mec! Malgré mes années en cuisine tu me fais toujours voir les choses différemment. Ne lâche pas c'est du beau boulot! Directement du Québec! 👍
Cliffhanger much?
hey alex have you been inspired by sous vide everything UA-cam channel?
Best channel ever 😁! Cheers mate!
This truly is one of the best channels on this website keep it up Alex!
Your going to add orange extract to it right? Because what's the point of chocolate without a hint of orange?
6:45 weird flex but ok
Can't wait for the next one Alex... That outro c'est magnifique!
Alex, there is another technique which consists in melting the chocolate slowly, not allowing the temperature to overcome 34 degree celcius. In this method the cristals do not degrade and because of that you do not need the thermic shock. This technique is made using the micowave but i believe the sous vide is a much more secure and stable way to achieve the same result.
t'abuses mec ... en 2019 on a plus le droit d'avoir un accent comme ça ... ça pique ...
Love your spirit, you are a joy!
damn I love ur videos.so excited for the next
Superb video! Love the DIY aspect 👌🏻👌🏻
The end tease was delightful and look at the shine and sound of that chocolate
Nice. Shaping up nicely!
Amazing... can't wait to see the design Alex!
My favorite cooking channel :)
Seriously my favorite cooking channel on the internet love Luck and respect from Lebanon du Liban avec amour
phenomenal ... editing and presentation done soo nicely and ofc the mastermind behind it all
Groovy! So Alex, tell us what you are cooking for the holidays chez toi.
Great idea. Made them and they came out wonderfully.
This is freaking BRILLIANT!!
Man these constant cliff-hangers. I've been stuck watching these videos for almost 4 hours now. xD
Gosh you my sir are a legend and I just started watching you and the close ups like the chocolate coming out the bag or in the Croissant episode 4 (i think) the close ups gave me the chills. Imagine a one man camera crew can do better than a movie set of 50 people, incroyable
. Merci, monsiour, for making possibly the best filmed you tube video ever, and making my day. Je vous remercie
Just tried this as my first attempt with the sous vide. Thanks for the video
Can't wait for the next video!
the best crazy good idea that came out of your mind. i love it.
Genius. Hard to wait for the next episode.
Alex, my friend, you give me such joy!
This series feels like something we missed on this channel for a while. It's good to have you back Alex
I just got same sous vide machine last week... Cool... Do more of these!
I loved the brick design bars!
I hate it when you leave me wanting more Alex. This is a great series. Keep up the brilliant work.
I thoroughly enjoyed this video
This is so smart! Thank you so much, another way to use my sous vide!
This is remarkably timely and useful for me, a professional baker who just happened to have bought a sous vide machine recently. This method seems ideal for a hands-off tempering technique giving me time to work on other things while the chocolate does it's stuff in the bath. Bravo, Alex.
Also you could totally use a 3D printer to make silicone molds for your chocolates, if you ever feel that ambitious :D
I love this guy!!! Sneaky little French guy!
Love the vids!
Je connais déjà mon cadeau de Noël 😍😍😍😍👌super vidéo
Fragile: Kicks it. This Way Up: pointing down. Love it!
I love this video. Very interesting. Thank you Alex xoxox
Alex, I love your channel!
you genius evil monster you :D making us wait with ANTICIPATION until the next episode!!! I LOVED every second of this one
Great content from the best food channel on UA-cam :)
Absolutely love you!
Bravo Alex! Bravo!
I'm so glad you did this, I've had enough of tabling and seeding. But I have a sous vide setup.
I like how the box marked as"Fragile" and had "this end up" arrows was upside down.
Alex you have the best show of all time on your wall!!! Niceeeeeee!! Total Respect!