Why Temper Milk Chocolate and How To Do It #baking

Tempered Milk Chocolate

16 oz (454g) milk chocolate

1. Finely chop 12 oz (340g) of the milk chocolate and add to a heat proof bowl. Melt gently over in a water bath set over barely simmering water.
2. Make sure to maintain a gentle heat so that the chocolate never goes above 113F (45 C).
3. As soon as the chocolate reaches 113F (45 C), remove it from the heat and stir in roughly 2 oz (56g) of the reserved milk chocolate that came already tempered.
4. Stir constantly until the chocolate is melted and check the temperature. You are aiming for a temperature between 84-86F (29-30 C). If the temperature is still above that, add more of your reserved chocolate and continue stirring. If the temperature is below that and there are still chunks of milk chocolate, place on and off over the warm water to melt while keeping the temperature below 86F (30C).

[neyphutapie]

"Yes tempered" always cracks me up😅

[Daedalussy]

Okay but what if i want boneless chocolate

[godish_tv]

I like the texture of untempered chocolate its soft, tear able and melts easily in the mouth

[tamsinterror]

Imagine a stirring spoon with a thermometer reader at the tip of the handle.

[joan_iseh]

This is by far the best cooking channel on YouTube!!! Great work man!
Edit: thanks for the likes guys😍

[kevinlupiani]

Instructions unclear, I gave my chocolate a temper. No, I can't cook, I just wanted to make the joke.

[mamaharumi]

Non tempered looks pretty cool, though. I like soft.

[justinbeaver]

Ah yes chocolate tempering, my mortal enemy.

[staceyrashkin]

How do you temper if you are making chocolate from scratch, Not just melting already made chocolate.

[ChesterManfred]

This is straight up just chocolate blacksmithing

[Ashar]

Claire Saffitz minding her own business: Why do I hear boss music?

[jasonototheo]

Hey man, irrelevant to this video. But are you ever going to make a cook book or post recipes somewhere? All of your videos are so great and your dishes look phenomenal! I could learn a lot from a cookbook/recipe page from you

[mrsquiddytal]

Most cheap ester eggs (the small ones) aren't tempered so they can be mass produced

[klarenceryoughi]

Now I understand why my choco palmiers were so bland :c
Thanks!!!

[natiee]

What if i want a soft and chewy chocolate?😂

[gilyoshida]

instructions unclear
heated chocolate up to 113 degrees celsius, now my kitchen burned down
xD

[glacousxx]

Ive been watching long enough to know that this is a reupload.

[amberh.]

I love your channel! Found you early on, and am happy you’re so close to 1 million. I hope you’ll add some long form content and also categorize your shorts.

[TheGoofiestGooberEver]

dude, you are amazing at this stuff, a living baking dictionary.

[pmurree]

Nice to learn something new everyday thanks😊