Science: How to Temper Chocolate with This Easier Method
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- Опубліковано 30 вер 2013
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Traditional chocolate-tempering techniques can be fussy and time-consuming, so we developed a far easier approach.
Good chocolate right out of the wrapper has an attractive sheen and a satisfying snap when you break it in two. But if you melt the chocolate to use as a coating or for drizzling and try to use it immediately, it will set up into a soft, blotchy, dull-looking mess that melts on your fingers. Why the difference? The short answer is that the crystal structure of the cocoa butter in the chocolate has changed. Cocoa butter can solidify into any of six different types of crystals, each of which forms at a specific temperature. But only one type-beta crystals-sets up dense and shiny and stays that way even at warmer temperatures well above room temperature. When a chocolate is made up of beta crystals, it is said to be in temper. So how do you put melted chocolate back in temper?
FUSSY, OLD-FASHIONED ROUTE
The traditional way is a painstaking process known as tempering. First the chocolate is melted so that all its fat crystals dissolve. It is then cooled slightly, which allows new "starter" crystals to form. Finally, it is gently reheated to a temperature high enough to melt the less stable crystals and allow only the desirable beta crystals to remain (these handily melt-and form-at around 88 degrees), triggering the formation of more beta crystals that eventually form a dense, hard, glossy network.
EASIER, UPDATED APPROACH
For our Florentine Lace Cookies (recipe: bit.ly/1fGrbtW), we used a far simpler approach: We microwaved three-quarters of the chocolate (first chopped into fine shards) at 50 percent power until it was mostly melted. We then added the remaining chocolate and stirred it until melted, returning it to the microwave for no more than 5 seconds at a time to complete the melting. While not quite as shiny as traditionally tempered chocolate, this chocolate had a nice luster and decent snap. This method works because it keeps the temperature of the chocolate close enough to 88 degrees so that mostly stable beta crystals form and act as seed crystals. It's a great method when taking the time to carry out true tempering is too much trouble.
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Take notes Claire
lol
don't do claire like that lmao
Juan v I love how we came here for Claire
Juan v
**replace Claire with Chris**
Claire always chooses the harder, more challenging means. She’s a perfectionist and a perfection that’s why we all love her.
I've tried for years to get my chocolate perfectly tempered, tried many methods and i'm happy to say HE NAILED IT!!! I CAN FINALLY DO IT!!
2:45 - 3:00
Microwave 3/4 of finely chopped chocolate @ 50% power until mostly but not fully melted (exact time?? Try 10-20 seconds at a time, check often, stir)
Add remaining (also finely chopped) chocolate and stir until melted and microwave for no more than 5 seconds at a time (still 50% power?) to complete the melting
Thanks bud.. The Chef assumed we are here for Physics lesson on thermal dynamics..
Tried this method of tempering chocolate and it works well.
y'all can keep your ASMR, all I want is that chocolate snapping.
Lmfao
same!😫
That is the most knowledge I have acquired in 3.45 minutes in a long time. Among many things I love the lego and ice cube demo! Thank you so much!
This was so informative and helpful. I just tempered chocolate for the first time after watching this video and it went great. Had a great shine too!
Thanks so much! I've been looking for a clear, science-based explanation like this for awhile. It's great!
I was like, "Yeah! This is how I approach something new in the kitchen, each step having a purpose that helps you remember to give everything that delicate touch." In this case, microwave really seems to make the most sense by nature of its efficient heating, the chocolate should easily be stable if you're careful.
Best video and best explanation of what is tempering, why we should do it and how to do it!
Wow. This is super-helpful, clear, and to the point. Thank you so much!
This is a terrific video for a person who has wanted to temper chocolate for decades. I've got the thermometers. 3 or 4 of them. Gave up. This worked. I use chocolate to coat truffle fillings and this worked! No blooming, and it set without being refrigerated. Awesome. Previously I used a tiny bit of wax and had to refrigerate. This is WAY BETTER. Thank you so much!
👍Terrific details and explanation. I actually understood everything he said. Thank you. 💞
This video is so cool. Whoever came up with the traditional method of tempering chocolate was a genius. So smart and so simple
I now know why my melted chocolate not freeze well. any phenomenon has its scientific explanation. good teaching, thank you.
Do a shot when you hear "beta crystals"
He said beta crystals exactly 12 times
so hve fun in the morning
Thank you so much! I’ve made chocolate earlier and I just refrigerated it after without tempering and it melts in my fingers. I can now temper my chocolate with much easier method. Thank you
I've been using this method for years and it always worked well for me. And now i know why, thanks!
This is why i love A T Kitchen! Thank you!
Thanks a lot, the instructions worked great!
Amazing explanation. ATK always comes through.
This video is da bomb man,seirously!!Keep up the good work :D
hahaha i started a movie about samurai, from that i went to the art of katanas , then how to make kananas, sharpen katanas , tempering knives, now here i am how to temper chocolate :D
Your training is complete
I love how baking is so much science!!!
I have never attempted to temper chocolate, but I am very motivated now...thanks!
Dan's the man! I always learn something from him and ATK.
Thanks for uploading this video!
I’ll definitely chop bar chocolate very finely if I want to melt it for making candy bars and similar items.
Yup
That's an excellent video...great presentation.
He has Jess Mariano lip. I'm grateful for the advice- Space and time are an issue for me. Just wanted some light decoration by chocolate but still tempered.
Thank you for this very helpful video. I am using your method successfully now! 😊
Thanks for the most informative tempering video I've seen.
This video was so cool! Thanks!
Very informative video and I appreciate it!
Very well presented
Thank you. I've always wondered if there was a simpler way to temper chocolate. I'm definitely going to try it soon.
Also, this guy looks like Josh Groban.
He also looks like Mo Rocca.
I also thought he looked like Josh Groban since the first time I saw him years ago.
This is really helpful. Thanks.
We're glad you think so, thanks for watching!
OK, that is one cute chef. I just want to hug him!
And I failed. On well... at least melted/soft chocolate still tastes good when you're licking, I mean cleaning the bowl.
Thank you the best information I have got so far
This was very helpful for my students thank you!
Dan sure has come a long way since 2013, I've had trouble recognizing him
I'm gonna hope this works...I decided to try and make cordial cherries for my Mom this Christmas, because they were my grandma's favorite and she always had to get a box during the season. My grandma passed away almost two years ago...but I'm not a baker and had no idea to temper chocolate and that's the step I was at in the recipe lol
Always perform a test on a spatula or knife . dip it into the hopefully tempered chocolate. and if it starts to set evenly between 60-90 seconds you are good to go.
As a long term professional I still test prior to every run.
Thanks!
Perfect!
Thank you for explaining what I’ve been doing for some time! Lol
I just call the chocolate a whole lot of names, then it looses its temper.
But how do you keep the chocolate hot enough to work with (pour into molds and coat them for example) without it becoming to stiff. I can't seem to get that to work. Always cools fast and hardens before I've completed the molds. If I heat it hotter to make it last longer, the chocolate doesn't set up. Arrrgh.
i know this is a very late reply, but i'll reply anyways :)
When i make pralines, i find it easier to temper ALOT of chocolate instead of the exact amount i need. i roughly double the amount i need, that way it takes a little longer for the chocolate to cool down and get difficult to work with.
when im done, i pour the leftover chocolate on a parchment paper, let it set and then chop down and store for later use :)
@@Animosus08 Thanks for the reply. What you mentioned is too smart which is why I didn't do it. 🤦♂ I was trying not to waste chocolate. D'oh! I'll try your approach next time. Much appreciate the advice.
Thank you
If I add anything to the chocolate will it still temper or does adding things ruin it?
I was looking for this Type of Scientifically solution for end efficient results
Can you guys do a video about how the heat affect the chocolate, how the chocolate transform under different level of heat. It wouldd be interesting and useful at the same time 'cause when my chocolate turns out wrong, I'll know why
Thank you.
you didnt say how to set the chocolate after it has been tempered.
ie: after tempering and shaping it, do you let it cool at room temp? or do you let it harden in the fridge for a certain amount of time?
Thanks for biting into it so I knew what you were talking about.
Does this require pre-tempered chocolate, though? I get my couverture in blocks that seem to be untempered. Would this method still work for that?
Cool thanks
Do you actually have to use a microwave or can you use a double boiler for the first step? As long as you don't let it get too hot?
Absolutely you can. Microwave is just easier for those that actually have one.
Have you had success yet?
Can you add more raw cocoa butter while melting?
Does it matter what kind of chocolate i use?
amazing
Hello, gentleman. Do you have, by any chance, some source(like a book, or scientific paper for example) in which I would be able to learn more about the chemistry, if yoy will, of chocolate?
Can we get an equipment review on inexpensive chocolate melangers or wet grinders? ive been dabbling in simple chocolate recipes for a few months and i wanted to graduate to a next level..possible try to roast my own beans and create my own cocoa butter silk for tempering. melangers just popped onto my radar and in all honesty ill probably own one long before any review could possible be made. id still love hear what ATK has to say, may just influence my future purchase
love this
Does this work with all types of chocolate?
Those cookies look amazing
is this the same process with cannabis chocolate? 🍫
or is there a different process since we add cannabutter/cannaoil?
What are the proper conditions (temperature, humidity, time) for setting the chocolate after molding?
the model???
Which thermometer should you buy?
What surprises me is what he calls the 'old fashioned' method is one I've never heard of, and his 'new invention' is a variation of one of the common methods that all cookbooks and instructions always describe.
I tried this using cacao powder and cacao butter (along with a separate small bowl of water) but it exploded in my microwave :-(.
Do you have a method for tempering it starting with these 2 ingredients? Thank you!
@americas test kitchen can I use any store chocolate and compound chocolate to temper ? Bcoz my choclate callets don’t get hardened and melt off if not stored in fridge .Your reply would be appreciated thanks
No, you can’t use compound chocolate because it has no cocoa butter.
I am much more of a nerd than an artist, so this video was awesome at helping me to understand how to properly get my chocolate to set hard. Too many artsy fartsy videos that don’t give you definitive answers.
Does that also work for pure cocoa butter?
Yes . But my testing of cocoa butter drop your temperature 2 degrees lower ( Celcius)
Thank you
What kind of chocolate should I buy for tempering? I read that chocolate chips are not good for tempering. Thanks.
Any chocolate with cocoa butter in it
Thank you so much for your detailed explanation !, yet I do not realize your starting stuff because I see
1. a knife in action starting on what ?,
surely not on cacao powder;
2. a white substance, cacao butter I believe,
3. melting together by temperature 88 and adding more something which is not cacao powder, then what ?
4. in undefined proportion.
Would you please spell it to this bitter chocolate neophite ?
Lmao been doing this in the microwave and looked this up to find out why I was wrong. Apparently it works
I tried to temper the chocolate and take it to the desired temperature too but still my chocolate doesnt set within 3-4 mins..what can be the reason?
Can you use gelatin mixture for that?
In a word no. hah.
You possess so many attributes that I want in my man
confident nerdy type had me at hello. Doesn't help that he's adorable. Good looking and smart gets me going
Remi J Do you think if your man gets these qualities he'd be perfect..? I am both and have other problems lol. You can't love someone and want them to change at the same time... Otherwise you just love your idea of what they can become
Woah kodguerrero. It wasn't a life statement and no one said he was perfect. No one said anything about love either. I dont want to change anyone darlin. LOL I want him to possess these attributes on his own. I thought thats what I said in the beginning?
Remi J Ok fine.. It was kinda overreacted reading it now.. But still, if he sucks at cooking it's because he's good at other things (hopefully)
***** damn, someones got issues to work through.
Can you use a sous vide to melt chocolate at precisely 88 degrees? And at that point add in some unmelted chocolate to seed crystal formation.
Wow. He is pretty. I don't even remember what this video was about.
About your wet panties
ak4ik you realize you replied to a comment from 3 years ago
Jordan Moran I care?
You must be the fabled necromancer.
he's definitely yummier than the chocolate
But how does one keep chocolate in temper as you are working with it.
Hi Dan!
Wish he was my culinary teacher
I have a question here.... After I reheat again and the chocolate is ready to use, If i make a thin sheet of these chocolates and keep it and then re use it whenever needed. is that way possible? How much will I have to heat it so that I just melt and use the chocolate and not temper it again. That will save the time when I make something of Chocolate the next time
I don't think that's possible. Another way is to just use compound (fake) chocolate, where you can just melt it and use it, instead of couveture (real) chocolate. But there is a difference in taste between the two, compound chocolate has an inferior taste and texture opposed to couverture chocolate. However, if you aren't cooking for Gordon Ramsay I doubt other people would notice!
1:21 when the toilet paper was thinner than you expected
Microwave?
The tempering link has expired, y’all!
Is it possible to temper homemade chocolate made with coconut oil instead of cocoa butter? Thanks.
No . Coconut oil has a too low melting point. and won't be stable
materials science FTW!
I love it when Josh Groban gives a tutorial on chocolate
Whenever I make chocolates using chocolate compound sweating occurs after cooling. Why it is so please help.
Are they put in the fridge?
These days an immersion circulator can make maintaining the right temps a snap. Microwave is still quicker though.
Unfortunately the microwave method didn’t work for me :(
He kept eye contact with the camera as he bit the chocolate, that's hot.
I cannot concentrate with all that mixing bowls and oven behind him (LOL) I'm bewitched
Man Dan is the best
???
this is what happens when a chemistry topper becomes a chef