Hi Thomas! Do you have your own youtube channel? You're the only person I watch here in Everyday Food. (no offense to the other hosts) I think you're a really good teacher.
For a while, I thought Thomas had left since I didn't see any videos in my feed. Only Sarah. I'm so glad he's still here. I'm not a big fan of Sarah as a personality on this channel, but I guess that's because I like how scientific Thomas gets and how well he explains things in his video. YOU GO THOMAS!
How are you so intelligent in these things? I love you so much! Also, here's one I'm interested to know, can you make a science behind the cake? Like how does each ingredient play a part in a cake? Thank you!
Hi, I mainly use semi sweet and white chocolate when I bake however you got me thinking about using bitter sweet or dark next time. Thanks for the knowledge and love the channel.
I always use unsweetened chocolate in all my recipes for brownies and such. I find them all too sweet otherwise. Are there other ways to reduce the sweetness of desserts like this? How does the amount of sugar affect recipes?
thanks so much for the tips. i always wonder if a recipe calls for dark chocolate does it mean the one without any sugar? i always find in stores those with sugar in it and i'm afraid if i use that in my dessert it will be too sweet considering the element of adding sugar in the recipe. so now i know that if it's without sugar the dark chocolate packaging will say unsweetened then.
It's a very hard task, because in tempering even two degress can make a difference. It can be done without thermometer, but it would be close to pure luck.
Ahyashah Chazaq chocolate has a high amount of fat from the cocoa butter in it, fat likes to suck up those nasty freezer and refrigerator odors which can make it taste funny. It may keep it technically edible longer, but you may find after extended lengths of time you wont want to eat it anyway.
Hi there chef, why everytime i melt my chocolate it'll become sticky, not as smooth as your chocolate btw im using whittaker's white chocolate to make a chocolate dome but when i melt my white choc, it'll become sticky so its kinda hard to make a perfect round. any suggestion ?
Hi Thomas! My conundrum is with banana cake, My cake is always dense, never fluffy and moist... I tried so many different recipes they all taste good but they don't have the right texture....can I have your help on that... thanks!
Yes, milk chocolate would be too bland after melting it into the cream. I use a good semi sweet chocolate for ganache. It has just enough sweetness and blends really well with the heavy cream. :)
vijja sena Real chocolate is made using cocoa butter while compound chocolate is a cheaper alternative that uses a vegetable oil instead of the cocoa butter.
Jacquelyn Balibrea you can use any. white chocolate will make it sweeter. Milk chocolate is the most popular choice. Semi sweet also works very nicely and would be my favorite
I want to make a chocolate bowl for Valentine's Day. thinking about using dark chocolate to offset the sweets I'm filling it with. anyone know how much oil I should add to make it shiny or if I should add it at all? I'm dipping a water balloon in melted chocolate
Angel Su If you add oil it will probably melt faster. The best option is probably to buy the special chocolate thomas mentions towards the end of the video, or to temper the chocolate. The last one makes the chocolate stay hard at room temperature and shinier, but it can be a little bit complicated and you absolutely need a thermometer. Thomas did a great video on how to temper chocolate, you should check it out ^^ Still, if you feel a little intimidated by tempering and you can't find the chocolate he mentioned, you can decorate the bowl with sprinkles or shreded coconut (or something like that) before it hardens, that way it would look great regardless of its shine.
88vicky88 thank you so much! I'll look for the special chocolates. tempering sounds difficult for my skill level. if all else goes wrong, I'll cover it in pretty things 😂
We only have normal chocolate here..wish i could have those but still i still use normal chocolate and add cacao powder...i want my chocolate very darkkk❤️
I wish they put the amount of sugar in each type of chocolate and the equivalent if you want to adjust your recipes. Then again, we have google for it.
The cookbook Seriously Bittersweet by Alice Medrich has a lot chocolate recipes, and it also has a lot of information about how to modify recipes from one type of chocolate to another.
Would love to see a video on tempering chocolate.
Season With Salt he's already done one.
Oh. Didn't know that. Will check that out. Thanks.
Hi Thomas! Do you have your own youtube channel? You're the only person I watch here in Everyday Food. (no offense to the other hosts) I think you're a really good teacher.
Josue Ranieses same
Josue Ranieses ikr!
Josue Ranieses true
he's only the host. lighting, sound, editors, producers are all from everyday food. so if he left the channel, his videos would be a lot different
Josue Ranieses haha me too😀 I like Thomas to share the skill or some science behind the recipe.that will become more easier to understand what we do
this is one of the most quality culinary shows on youtube. great job.
For a while, I thought Thomas had left since I didn't see any videos in my feed. Only Sarah. I'm so glad he's still here. I'm not a big fan of Sarah as a personality on this channel, but I guess that's because I like how scientific Thomas gets and how well he explains things in his video. YOU GO THOMAS!
Michael Nichelson Same!
I am Korean.
I understand that you are lucky to pronounce it so accurately and slowly. Thank you😀
you're Seo Ji Won right?
Love how you explain everything clearly and straight forward .
I love your Kitchen Conundrums. I've learned so much! Keep them coming!
Thank you Thomas! Im a self-taught at-home baker and have learned so much from your videos! Happy Spring!
I like your tips Thomas! Every time I learn something new!
You're my hero Thomas!!!!!!!!
I love to watch these kinds of video. Short but very informative. Keep it up!
How does this channel not have more views and subs?! It's great!
Awesome description of the different chocolates Thomas! Really helpful. You're awesome!
Exquisitely presented information. Thank you.
Very clear explanation ,thanks from Peru
How are you so intelligent in these things? I love you so much!
Also, here's one I'm interested to know, can you make a science behind the cake? Like how does each ingredient play a part in a cake? Thank you!
Now I'm craving Chocolate 😦😛😛
Great video Thomas! I have so so much to share about Chocolate too, it's such a huge yet wonderful area to delve into 👩🏻🍳🍫🍫🍫
your tips are so useful and saving , thank you so much !
Very informative and very well presented, as always.
Now I feel closer to chocolates!! Great tips!!
I wanna a masterclass with you Thomas! You so technical and professional 💞
Hi, I mainly use semi sweet and white chocolate when I bake however you got me thinking about using bitter sweet or dark next time. Thanks for the knowledge and love the channel.
Keep it up, Thomas! I moved from watching Chef Steps, where it has too much advertisements, here. Hope you always creates amazing content.
Thanks for sharing useful tips, I love to use bittersweet chocolate in my recipes.
Hi can you do a kitchen conundrum on the different types of milk and when to use them. Thank you!
helpful indeed! ! thanks
I love your videos Thomas! :D thanks for the info! :)
Great video!!
Bitter sweet vs semi chocolate 🍫 I thought they were the same thing.
Karlee Craziness you're way better than me!!! I never knew that there are 3 subtypes of choc under the DARK type!!!! lol
Dunia zad Denna
Dunia zad Denna Nnpardesh son
PARDESH SONG
Great info!
Oh....that's great!!! I still thinking what I should use
thank you dawnlaods new video waw today😊☺
Couverture is the best to use in baking
They need to feature him in more videos. I really like his videos.
yay this was so informative :D
Useful info. But any more infor about compound chocolate?
Best oven symbols/functions for different baked foods next Thomas.
Yes we need that so much
Thanks for sharing your knowledge , Plz guide me how we can make chocolate ganache with milk chocolate,
Dear Thomas why nobody from the channel itself answers our questions? thanks
Would you be able to make a nice maple cream ?
Thomas can you please share the recipe of Italian method macaron? French macaron is crunchy not glutinous.i wan to learn how to make them😀
Can you make a video about the difference between cacao & cocoa?
cacao is the fruit where you take cocoa (chocolate)
i love Dark chocolate so much
Please tell me if Valronha has couverture chocolate and what percentage to use for ganache
I always use unsweetened chocolate in all my recipes for brownies and such. I find them all too sweet otherwise. Are there other ways to reduce the sweetness of desserts like this? How does the amount of sugar affect recipes?
thanks so much for the tips. i always wonder if a recipe calls for dark chocolate does it mean the one without any sugar? i always find in stores those with sugar in it and i'm afraid if i use that in my dessert it will be too sweet considering the element of adding sugar in the recipe. so now i know that if it's without sugar the dark chocolate packaging will say unsweetened then.
Hello, I would love to see a video on how to temper chocolate without a thermometer...
It's a very hard task, because in tempering even two degress can make a difference. It can be done without thermometer, but it would be close to pure luck.
I'm gonna try to make dark chocolate covered with cherry candy, is the dark one a way to go with this recipe?
I want to eat those chocolates right now!!!
want to do chocolate covered orange peels/rind
what is the last type of chocolate he spoke about? never heard of that category.
Chocolate Heaven
what are the exact percentages of cocoa in those chocolates? In Europe the percentage is always visible
Hi, Thomas. I notice some make chocolate cakes/cookies/brownies use melted chocolate while some use powder cocoa. What is the difference?
maricar zaldarriaga You can use both I don’t really know the difference though
Haha, I don't need to worry about this because I don't have a date and will die alone.
how do you make a perfect ice cream
I'm wondering in their baking videos. what degree is it? ℃ or ℉?
***** thank you so much for the reply.
Hey Thomas can chocolate be kept in the freezer so it'll last longer?
Ahyashah Chazaq chocolate has a high amount of fat from the cocoa butter in it, fat likes to suck up those nasty freezer and refrigerator odors which can make it taste funny. It may keep it technically edible longer, but you may find after extended lengths of time you wont want to eat it anyway.
Chocolate keeps for quite a long time out of the fridge, so I don't see why you should need to freeze it.
Thomas, what is a simple way to temper chocolate?
Heather The simplest way is to keep it in temper. Check out "How to Cook That with Ann Reardon". She has a video all about chocolate and tempering it.
Hi there chef,
why everytime i melt my chocolate it'll become sticky, not as smooth as your chocolate
btw im using whittaker's white chocolate to make a chocolate dome
but when i melt my white choc, it'll become sticky so its kinda hard to make a perfect round.
any suggestion ?
I'm using melted milk chocolate for my mini eclairs.
time to add the ruby chocolate... 4th type of chocolate
cheers
Hi Thomas! My conundrum is with banana cake, My cake is always dense, never fluffy and moist... I tried so many different recipes they all taste good but they don't have the right texture....can I have your help on that... thanks!
Search for "Beth's Ultimate Banana Bread Recipe" here on UA-cam. That's the best one I've ever tried so far, it's moist without being too dense. :)
now I get why whenever I make some cookies, the choc ships get that burn flavour after baking!!!!!
What to use for icing on eclairs?
Dark or semi-sweet chocolate melted with heavy cream to make a ganache.
helpfulnatural what about milk chocolate. That would be too diluted in the cream right?
Yes, milk chocolate would be too bland after melting it into the cream. I use a good semi sweet chocolate for ganache. It has just enough sweetness and blends really well with the heavy cream. :)
helpfulnatural thanks
You're welcome! :)
Whats the difference between chocolate compound and normal chocolate
vijja sena Real chocolate is made using cocoa butter while compound chocolate is a cheaper alternative that uses a vegetable oil instead of the cocoa butter.
im trying to make some peanut butter cups what should i use?
Jacquelyn Balibrea I use milk chocolate 🍫:)
Jacquelyn Balibrea you can use any. white chocolate will make it sweeter. Milk chocolate is the most popular choice. Semi sweet also works very nicely and would be my favorite
+ProdigyAngel thank you very much for your help now i know what to do ^-^
in every episode of kitchen conundrums, i've never seen him use that pencil
white chocolate or milk chocolate 😱 love chocolate 😂😂😂😂
What I do with my chocolate? Eating the whole bar 😂
#kitchenconundrum puff pastry please....I always end up with a leaky buttery mess...
I want to make a chocolate bowl for Valentine's Day. thinking about using dark chocolate to offset the sweets I'm filling it with. anyone know how much oil I should add to make it shiny or if I should add it at all? I'm dipping a water balloon in melted chocolate
Angel Su If you add oil it will probably melt faster. The best option is probably to buy the special chocolate thomas mentions towards the end of the video, or to temper the chocolate. The last one makes the chocolate stay hard at room temperature and shinier, but it can be a little bit complicated and you absolutely need a thermometer. Thomas did a great video on how to temper chocolate, you should check it out ^^ Still, if you feel a little intimidated by tempering and you can't find the chocolate he mentioned, you can decorate the bowl with sprinkles or shreded coconut (or something like that) before it hardens, that way it would look great regardless of its shine.
88vicky88 thank you so much! I'll look for the special chocolates. tempering sounds difficult for my skill level. if all else goes wrong, I'll cover it in pretty things 😂
Angel Su Glad to help XD Hope you have a great Valentine's day!
I like white chocolate the best, with dark being my least favorite :)
Mr. Earth we are opposites haha
Cubeter chocolate is tempered u can temper it at home
Watch the vid chocolate secrets on utube and u will learn how to temper
We only have normal chocolate here..wish i could have those but still i still use normal chocolate and add cacao powder...i want my chocolate very darkkk❤️
Abby Ryosuke I've had really dark chocolate before and it's so delicious! hope you can find some to try one day!
I wish they put the amount of sugar in each type of chocolate and the equivalent if you want to adjust your recipes. Then again, we have google for it.
I'm just staring at the white chocolate like:
🗣 SHE DOESN'T EVEN GO HERE!!! 🗣
The cookbook Seriously Bittersweet by Alice Medrich has a lot chocolate recipes, and it also has a lot of information about how to modify recipes from one type of chocolate to another.
Why is this man not my lecture in collage, again?
I wish Thomas was my science teacher
White Chocolate is a candy, not chocolate
Dark chocolate does have some milk just not as much as milk chocolate. Unless that dark chocolate is 100% cocoa.
yup it depends on the percentage of cocoa, usually you can find it written on the packaging
Handsome Thomas
Dark chocolate does have dairy, just less than milk chocolate.
most use chocolate when my customers ask for black Forrest cake
I prefer to use dark chocolate because there's more possibilities to make desserts. I hate white chocolate.
i wanna eat the tiny chippies
Receive your hands
You know someone knows what they are doing when they use valrhona
Milk chocolate is the most versatile but, everybody knows that dark chocolate is the best :D
White chocolate is not chocolate IoI
Dark all the way.
I bet that pencil is made of chocolate.
jbooks888
Lo
you don't wash mushrooms. duh
why there is a pencil on his ears?
use the dark chocolate
eat the milk chocolate
throw the white chocolate in the trash.
2020: 140
At what? ANSWER ME.
White chocolate is nasty!
I like to eat my chocolate.i don't know if this kind of joke is already there.but said it anyway