Science of tempering chocolate
Вставка
- Опубліковано 25 чер 2024
- Tempering is the secret to making glossy chocolate with a good snap. How do you temper chocolate in your own kitchen, and what is the science underlying all the complicated heating and cooling steps? Come discover the answers with Ming.
LEARN MORE:
- Learn about the composition of chocolate: • What is chocolate made...
- Learn about the crystal structures of chocolate: • Crystal structures of ...
OUTLINE:
0:00 Introduction
0:24 Crystal structures of chocolate
1:06 How chocolate bars are made
1:44 Goal of tempering chocolate
2:10 Choosing the right temperature
4:06 How to make crystals form faster
4:30 Undercooling
6:07 Seeding
7:04 Demo: Tempering chocolate in the kitchen
8:51 Demo: Tempered vs. untempered chocolate
CREDITS:
Presented, written, and edited by Mingyu Yang
With additional input from Camille Farruggio, Robin Lindemann, and Jacqueline Baidoo
ACKNOWLEDGEMENTS:
We are grateful for the support of the MIT Department of Materials Science & Engineering (dmse.mit.edu) and Dr. Rohan Kundargi, K-12 Outreach Coordinator of MIT's Office of Government and Community Relations.
ACCESSIBILITY:
accessibility@mit.edu
CONTACT US:
If you have a food/materials-science question that you’d like to see featured in a future video (maybe even with you in it!), please reach out at kitchen.matters.mit@gmail.com. You can also keep up to date on Twitter @foodsci_mit.
Omg, finally an explanation in depth and so easy to understand! I never understood the "need" to reheat the chocolate back up before using it as tempered. Now I understand that without reheating, I'm leaving behind some state 4 crystals as well. I thought the sole purpose of reheating was to make the chocolate more fluid and easier to work with. Now I understand I have to reheat it, and why :) Thank you so so much for making this video!
I got exactly the same thinking :D Almost noone can explain the science behind it. Everybody are explaining the steps only. Many thanks for this material :)
SAME!
This is the best video i've seen that explains tempering chocolate, thank you. I admire your passion for science
That's very kind of you to say, thank you. We're glad that you enjoyed this video and could feel our enthusiasm for materials science :) - Ming
100%
Exactly so, engineering nicely explained.
Nobody ever ask me again, why I wield a big hammer while cooking! Kitchen Blacksmiths 👍!
Best video I could find on tempering chocolate, with enough information to understand tempering in general.
Cheers!
As a fellow scientist also studying crystal structures related to fatty acids, this was really well done. Also - can’t believe you are finding time to do this during your degree! Amazing lab group.
Hey, perhaps you know- can chocolate containing other fats mixed in, like coconut fat, or tahini(fatty sesame paste), or hazelnut paste, be tempered properly?
@@AsmageddonPrince I can only answer for myself, but I always add coconut fat and it works great. And since I always use already tempered chocolate, (I prefer bars from Lindl, a Swiss company), I know I get perfectly tempered stuff to start with, and I don't have to go past 32C once again. A little more costly, but I understand why, watching this excellent video. 🥰
If you use your microwave slowly (with 25% power) in 60-second intervals, with constant stirring in between, until you reach 32C for dark, 31C for milk and 29C for white chocolate, you are already home. No need to go the 48C route. Easy peasy.
Today I managed the first time to temper chocolate. It's so satisfying to achieve a shiny chocolate with a nice snap. Thank you very much Ming your explanations helped me a lot.
I had never ever seen one so clear explanation about chocolate tempering! Brilliant!!! Thank you very much!!! 🙏🙏❤❤
If every video were as clear and amazing as this beautifully presented explanation, the world would be a better place
Finally someone who understands. Also explained well. Thank you!
I should say this is the first time I actually understand why and how to temper chocolate. Great video!
As a pastry chef, this is really great and admirable how you explain it all on point and so easy to understand. keep doing amazing work explaining the world, I love it when people are curious enough to get excited about discovering how and why things are like they are. 🤩
Thank you for the kind message, Betty! What you describe really gets to the heart of why we started this channel - helping people uncover the why's and how's of processes that we often take for granted. - Ming
BRILLIANT EXPLANATION ON TEMPERING AND EXPLAINED WITH SIMPLICITY
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.
Your easy-going presentation and no-nonsense science of chocolate were top-notch. I learned more about the process of tempering in this video than in dozens of others I have seen. Good job :)
This explanation was fantastic: well paced, direct but thorough; I learn so much better through graphics and charts, and love to get to molecular level of subjects. Thank you so very much
This is a great lesson! To the point, simple yet full of information. Now I finally understand. Tis is the video to end all other videos about tempering chocolate, I'll never have to watch another.
Superb exposé on chocolate tempering! One aspect of seeding is adding pure type V crystals of pure cocoa butter (incubated @33.6°C for 24hours) without the cocoa solids so you just melt and when the T
Fifth video about tempering chocolate (how to and how does it work) an now i FINALLY understand.
Ist art to be able to explain something complicated this easy way. Thanks!
And now I FINALLY understand how this works. THANK YOU!!!! I've been looking for a clear explanation of chocolate tempering for ages
Awesome clarity thank you.
Wonderful explanation that finally answered all my questions! I tried proper tempering for the first time today, and while other videos told me how to do it and included some basics about the crystal structures, they didn't have such neat graphics and also didn't explain why we don't have to worry about the "bad" crystals during the final cooldown phase. So thank you for addressing the whole process in such a detailed and easy-to-understand way!
This is amazing!!! Thank you so much! Your explanation is truly the best on the Internet!
As already mentioned, many times, thank to your video, I finally understand the process and necessities for chocolate tempering! Thank you so much!
OMG this video was amazing! This is seriously the only explanation I've found on YT that lays out a framework for the mechanics of chocolate tempering. Many I've seen take twice as long to give a rough algorithm for tempering that is nearly impossible to follow because they cannot explain the basic physics in terms of time, temp and phase. Thanks for being an amazing science AND food communicator!
Beautifully and simply explained. I finally get it. Thank you!
I’m very impressed by the examples and the thoroughness in how you explain everything. Keep it up 👍🏽
Thank-you, this explains the process of temper so well.
And now I finally know this mystery. At first I thought it might be too much science, but this scientist did a fantastic job of explaining just what we need to know.
Engineer here. First time I knew about tempered chocolate I’m like I wish there’s a video that explains the science of it. And there it’s! Amazing
For the first time it made sense. Amazing!
Seriously underrated, actually best explanation I've seen.
The best tempering explanation I have seen so far and I have seen quite a few! Thanks, really appreciate it
Thank you so much for explaining this from a scientific perspective. I had no idea why I had to do all of these steps and didn't understand why it mattered so much when I was a degree or two off! This really helped me in the kitchen!
Thank you this is exactly what I was looking for.
Thanks for sharing !
Thank you for the explanation! I'm a machanical engineer and had never associated it with metal tempering. Now it makes so much sense!
tremendo video, muchas gracias!!
Excellent explanation! Thank you, thank you, thank you!!!!! ❤❤❤
You rocked and made it so simple to understand.
best explanation I have ever heard to explain tempering
what a wonderfully explained video! amazing work!
Seriously thank you. You hit this one out of the park on the explination. I have been having issues with chocolate melting too easily to the touch & bending. I will have to give this a go to see how it turns out with this method. The deeper I dive into chocolate making the more interesting it becomes. Never gave it a thought that the crystal molicules would play such a big part in the making of a solid chocolate bar. Thanks man!
Excellent video! Thank you
Amazing video, thanks!!
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.
Love this video. Please do more, love this video, it reminds me of Harold McGee. As a dyslexic chef, having this sort of information in this format is incredibly important to me and no doubt to many others. Thanks again and keep up the good work
This video is brilliant. I love it. Thank you.
This was a wonderful explanation of tempering. I had tempered chocolate before, but I always did it by rote. It is lovely to understand the underlying mechanics of the process!
Been looking for this. Thanks
your channel is the one that food science student need
Thank you soooooo much!Finally,I understand tempering !
I LOVE hearing the science of it!! Also, loved the articulation and manner of your speaking. I am "going forth" right now to try to make a chocolate coffin to put a mummy cake into!
The best video on YT about tempering chocolate!
Yeahhhhhh... that graph is a game changer, many thanks!
Awesome, best ever explanation of how and why you do what you need to do, to temper chocolate.
Masterful presentation. Loved the reference to metal tempering. Thanks!
The blacksmithing reference was all Cammie's idea! I love seeing these kinds of crosscutting themes permeating materials science - Ming
muy bien esplicado, gracias!!! wondefull presentacion...thanks..
The way you explain is excellent 👍
what a wonderful video.
Subscribed! Comparing tempering chocolate 🍫 with tempering metal, cleared the process perfectly for me. Nobody has ever explained tempering chocolate 🍫 in such a clear and understandable way. Excellent channel!
God, that was absolutely the BEST video explaining this subject. Thank you so much!
At last, I finally understand chocolate tempering. Chefs never explain properly, probably because they don't know the science behind it. Thanks a lot. My daughter and I are off to temper some chocolate and also create some 'bad' chocolate to better understand and prove the science. Cheers!😊
Thanks for the video! I temper chocolate all the time for my job so it was interesting to go deeper into why it works :)
THIS VIDEO IS SO GOOD!!! 🎉 please dont stop making these they're so informative
I'll never have a practical use for this information but it is always driven me insane not knowing why you mix in unmelted chocolate to make your melted chocolate set better. One last question the universe can keep from me 🥳
Thank you buddy ! Excellent video on the science behind tempering. I'm a bean to bar chocolate maker and I couldn't explain it better. 👏🏼👏🏼👏🏼👏🏼
It's everything I needed!!
best tempering video ever!!
Amazing video, finally makes this complex process understandable. Thank you!
Going to dive into the deep end...thx for explanation that I could understand!!
What a great video, it's just what I needed. It's a masterclass in presenting technical information in a clear, easy to understand way. Thank you!
wow! Thank you!!
Easily - The BEST video explaining TEMPERING. Great Going My Friend ! You ROCK Man !
Fantastic - thank you
Your explanation is superb. Thank you
This is the best video on tempering chocolate!
Also, more people need to follow this channel!
As a fellow materials scientist - THANK YOU. This video makes the concept chocolate tempering…
*ahem*
…CRYSTAL clear
Okay I’ll see myself out
i love this, I'm nerding out rn cause this is such a cool fact to know
Thank you for your amazing videoooooo
This helped me a lot :) Thanks for making this!
Great explanation, really made it easy to understand
Awesome video, incredibly informative
Excellent video!
👍. Thank you. Explained very well
Glad you enjoyed the video!
O. M. G!! Thank you thank you thank you! Watched about 50 chefs on YT try to explain this. Could just be they didn't fully understand it either but yours is easily the best explanation of tempering chocolate I've found. Undercooling, phase six, crystal growth vs nucleation, the whole deal. Thanks man!
Haha I guess us untrained home cooks speak a common language : ) glad to hear that this explanation made it click for you - Ming
Excellent ! Very useful. Thank you !
Glad to hear it! Do send us pics of any cool chocolate treats you make to kitchen.matters.mit@gmail.com :) - Ming
This video is soooooo good!!! Science Friday has a good one too. These students are brilliant. So helpful
Brilliant information, thank you for this :)
Great video.
This is one of those videos that actually makes me Like and Subscribe.
Fantasticly explained, basically cool form around 40c to 27 c then reheat to 31c and pour into moulds if you have no other temperered chocolate to use for seeding.
Yes more science and technical stuff please! Love the presentation! If you are going to do more chocolate vids, chocolate siezing would be interesting
Yes, seizing is on our list! I'm thinking about making it a Halloween/Valentine's-themed episode about chocolate-covered treats - we can use that as a springboard to discuss why chocolate seizes :) - Ming
Thank you! I learned how to temper from a basic video. Sometimes, the chocolate would turn out okay Other times, not so much. I didn't know why. After watching this video, it's clearer to me. Sometimes, the chocolate cooled too fast, and I was forced to add a little heat. What I thought were flawed attempts were actually more effective.
This video deserves a subscribe... Great Job...
Good explanation.
Wow, That's a cool explanation
Love it!
Superb video - clear, logical and very easy to understand. Thank you very much. 👍👍
Thank you! the explanation was very clear, now I really understood why we cooling and reheating again! :)
Wonderful, I'm so glad to hear that! Good luck with tempering - Ming
Thank you for including Celsius!
I took a food science class for my nutrition major, we learned about stuff like this briefly! Thanks for making the videos. Please keep making vids!!! I will be subscribed and watching.
Thank you for the support, Awbrei! We're hard at work making more videos :) - Ming