I Learned How To Temper Chocolate... (science included)

Chocolate is a crystallised form of cocoa butter, which is polymorph. There are 6 chocolate crystal structure total. Each with a specific melting point :
1 - 17.3°C : 63.1°F (very bad chocolate )
2 - 23.3°c = 73.9°F
3 - 25.5°C = 77.9°F
4 - 27.3°C = 81.1°F (bad tempering most likely ;) )
5 - 33.8°C = 92.8°F ( GREAT chocolate)
6 - 36.3°C = 97.3°F (old chocolate)

TABLING is the classic technique in which you spread and stir melted chocolate on a MARBLE surface.

SEEDING is tempering chocolate by adding stable cocoa butter crystals gradually to melted chocolate.

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Salut,

Alex

[ThisOldTony]

I watched this whole video. Now I need to get dressed and go buy some chocolate.

[mikedrop]

To everyone pointing out the futility of melting chocolate bars and making new bars he specifically said this is the foundation of a project. He's obviously planning on making something special but making properly tempered chocolate is the first step and making bars gives him an apples to apples comparison. The next video will reveal the project.

[luke]

Only Alex would make a 13 minute video of himself melting chocolate bars into other chocolate bars

[Mattvieir]

I REALLY like when someone discuss the science of ingredients in cooking. i think it's a topic that enrich a chef technique and there is not much literature about it.

[JimmysTractor]

This old tony knows how to temper. Who would have thought- chocolate is just like steel!

[camerondimambro]

Hey Alex, my dad works for one of the chocolate companies you bought that chocolate from. It’s called Callebaut and if you ever need some advice, just ask and I can help out! Even though my dad works for the part here in the US, he can still help you out.

[fuchsmode]

I love chocolate tempering, because I'm an mechanical engineering student and tempering is also an process you learn. Well, not exactly for chocolate. And the two processes are mostly similar.
Everytime I enjoy a piece of chocolate, I have to think about that and it makes me smile.

[sliceofjoy]

As a Cordon Bleu pastry chef myself, I have to say I'm very happy to see someone explain the process of manipulating the raw chocolate into bars, sheets and whatever else you have up your sleeve. The tempering process is Key, thanks for shedding light on that. For people at home, this is what makes the difference in your chocolate work!

( I've been watching your videos for some time now, thanks for the amazing content and sharing your passion!)

[HrishiBaney]

Missed opportunity to say "Spread it like tempered chocolate"

[BiggMo]

Alex - to further improve the crystallization process, hold the chocolate at an even 33.8c for at least 4 min before allowing it to cool.

[vitorizo]

Just a tip to reduce air bubbles, pour into the mold from higher up, takes longer but no air bubbles should form! When you pour close, all those beautiful folds are trapping air. Not as pretty but hopefully this helps.

[pharheen]

As always such an amazing vid Alex. I have been following you since your pre studio days. Keep creating keep hustling 💃🏻

[ovved]

I love how much science you include in your videos!! 👨‍🔬🍫

[plingploong]

I love your channel - I've been binging your videos like hell over the past few days.

This video is perfect for my inner chocoholic 👌

[misobiso]

Just when I thought “ what can he do to make me love him more!” He drops this video 🥰🤯

[fio]

I'm a chemistry teacher and a hobby baker (the two things are almost the same), i loved this video and i loved you in this video! Thanks for demonstrate that science can be understandable and fun!!!! (and yummy!)

[RegulaVestus]

Very nice bit about the seeding method. While I've tempered chocolate a few times before (and using non-melted chocolate in the process as in both techniques you've presented), I'd never given much thought to the crystalline nature of chocolate.

Your scientific, pragmatic approach to cooking is really refreshing and sets these videos appart from pretty much anything else on the matter. =)

[mathieuboyer]

Merci pour la qualite de tes video, un grand merci pour ta serie sur le pain au levain, depuis je fais mon pain tous les dimanches. Continue, bravo!

[rabornevines]

I really enjoy your advertisement plugs. They are in the middle of the video and less than 10%, and the bar is a good touch as well.

[gustosmar]

Dude... the production quality is incredible!!