Sweet Confections Part 2: How to Make All The Chocolate | Bake It Up a Notch with Erin McDowell

In part 2 of this extra-sweet limited series on #BakeItUpaNotch, Food52 Resident Baking BFF Erin McDowell and her BFF Evan Coben tackle chocolate. Learn all the different types, various tempering methods, and how to make and use modeling chocolate. We've got everything you need to know about this rich and decadent treat.

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VIDEO CHAPTERS
00:00:00 Intro
00:00:38 Chocolate talk
00:06:00 It's temper time
00:19:49 Modeling chocolate: the real MVP

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#chocolate

[nataliemscrzysxycoolharris]

I can only imagine the fun y'all had while in college.

[carizley]

I love the energy between the two of you. Thank you for teaching so well.

[elizabethsutton]

I almost had a heart attack when she put that bowl into the microwave!

[dianeleirer]

Thanks to you both for the tutorials. I’m glad the multiple moments of laughter between you two was included in the video. I know I’m not the only one laughing out loud- very contagious 😆.

[dorothynadeau]

Hi Erin! You gave me the courage to try rescuing chocolate covered cashews that were delivered on a 95° day - completely melted into the bottom of the container. So we re-melted them gently in the microwave, added chopped chocolate and stirred until 85°. Dropped by teaspoonfuls into tiny fluted cups - they are starting to firm up around the edges, waiting for final analysis. Thanks for the awesome videos!

[Monkeyingyang]

Another cost effective, high quality chocolate that tempers pretty easily - Trader Joe's Belgian chocolate slabs! $5 for a 1lb slab of high quality chocolate, and they have white, milk, semi-sweet, and dark. I don't work for Trader Joe's, I just needed a lot of chocolate to make hot cocoa bombs and found the quality and price point to be perfect!

[Breeoxd]

This series was an absolute delight- I learned so much scientific candy goodness that I will use in regular cooking, in addition to baking, candy-making etc. thanks for sharing! Loved the giggles lol

[lisahinton]

Erin and Evan, thank you. I so enjoyed this episode. I'd love to see more videos of the two of you working together again in the future.

[sharongriggs]

You girls are gorgeous 💕 Thanks for the tempering tips, I always dread doing this.

[jaimed]

What a wonderful set of videos. You two are such gems to watch!

[NatashaWendt]

I’m with you, Erin - totally not confident about tempering or caramel. Thanks for showing us how to try!
I’d love to know where to source the stainless steel bowl they used to temper. Thanks!

[jenniferwong]

Good friends, laughter and chocolate! Love it!

[adedow]

I love these! You two are great!
(I'm still low-key upset about that bowl in the microwave tho!)

[BakewithAmy]

I am like totally blown away by the metal bowl in the microwave 😵‍💫I just can't get over this😵‍💫 My mouth is still open and I just don't know what to say 🥹🥺🥺🥺🍬🥴

[christalastinger]

OK!!!! Stainless steel in the microwave. Mind totally blown!!! Awesome small factoid to learn.

[zodiacbrave]

Very helpful video series, thank you! You two are hilarious together too!

[renzsan]

This and part 1 is very very informative

[jimvega]

Thanks for teaching me how to work with chocolate. You both have helped understand the who and why of doing what is done. Now I can work to our heart's content. You both make a dynamic, super and very educational pair. Look forward to you both working together on other projects. Thanks ⚘❤

[saraatppkdotpt]

Loved this episode! Would love to watch you make pavé de Genève !

[deborahwood]

This series answered so many questions thnx