Welcome to
how to cook that I am Ann Reardon Today I am going to answer all of the most
commonly asked questions about working with chocolate. We’ll talk about what chocolate to use Explain what tempering is and show you how
to temper in 4 different 1st question come is from
Tasnim: Hi Ann do you know how I can find out if I have fake chocolate or real chocolate? That’s a good question… what you need to
do is read the ingredients if it contains cocoa butter it is real chocolate
If it contains vegetable fat then it is compound chocolate or fake chocolate. Nadi asks what kind of chocolate do I need
for this? Could I use chocolate chips? I have two packets of chocolate chips or buttons
here to show you and if you check the ingredients on this one it is real chocolate containing
cocoa butter and if you check the ingredients on the other one it is a fake chocolate or
compound chocolate containing vegetable fat. So there is no way to tell from the shape
of the chocolate you need to read the ingredients. On chocolate butterflies video nelhassan777
asks what do you mean by fake chocolate? what brands would you recommend?
Well I have two types of chocolate here one is real and one is fake. And they are both
the same brand the only way you can tell is the check the ingredients on your packet.
The next question that I had quite a few times was can you eat fake chocolate? Yes you can. Sorry if I confused you. I tend
to use fake chocolate if I am making something very thin like the chocolate paper, chocolate
butterflies, chocolate flowers and feathers because it is easier to work with.
It just has a higher melting point than the real chocolate does so for the really fine
stuff it is not going to melt as quickly. I’ll link you the playlist at the end of all
my different chocolate videos at the end of this video and the in the description below
as well. Leanne : If I have to temper chocolate is
it real or fake? Real chocolate needs tempering and thats the
chocolate that contains cocoa butter of course. And fake or compound chocolate does not need
tempering. Megan: What’s is the difference between tempering
and melting your chocolate? Let me show you if I just melt it and then
leave it at room temperature it doesn’t set. These ones have been tempered and this one
hasn’t been and see how it is not setting. You can make it set by putting it in the fridge
like I have done here… but when you take it out of the fridge and leave it at room
temperature it will go soft again. So if you’ve made beautiful decorations and
you serve your dessert to the table the are all going to bend over.
But if you temper the chocolate and spread thinly like this is will set firm at room
temp in about 6 minutes. Tempering also gives your chocolate a nice
shine and it will give it a good snap sound when you break it. Let me explain what is happening in the chocolate…
Lets pretend that we have a microscope and we’ve zoomed right inside the chocolate bar
to look at the cocoa butter the fat in the chocolate the actual cocoa butter crystals. When you buy chocolate it is in temper
And the cocoa butter are all joined together nicely giving that shine and snap. When you put it in a bowl and heat it up either
in the microwave or over a double boiler it starts to melt and those cocoa butter crystals
change form, then when you keep heating it it changes even more. And you melt the cocoa
butter crystals completely into these tiny little pieces. Now that you have melted it if you just leave
it to set the cocoa butter crystals don’t get organized in the right way. Just like
if you leave clothes all over the floor they don’t pick themselves up. So if you leave
it on its own the cocoa butter crystals will set like this which isn’t as stable they can
just slide over each other. So your chocolate is not firm and lovely at room temperature. chocolatek says : if it doesn’t set it is
throwing a temper tantrum!! I like that one. So how do we get it back
in order? So how do we get it back in order – You need
to temper it. And there are a few different ways to do that. One cheats way that I showed you before is
to keep it in temper. To only heat it very slightly so that it melts but the chocolate
crystals stay in this form. And then when you leave it to set they will go back together
properly. To do that you need to do that in your microwave.
What you need to do is grate your chocolate. Now Anika says do you know how to make finely
grated white chocolate I can’t find it in my country?
Well what you do is you take a block of chocolate and use a grater to grate it up. Miss GIJoe says hand grate chocolate ain’t
nobody got time fa dat Well you can use a food processor if you prefer
to grate your chocolate. kittydebarr To grate the chocolate can I put
it in a coffee grinder? MMM I don’t think so. So you’ve grated your chocolate, we’ve got
past step one. Now put it into a microwave safe plastic bowl, and microwave on high heat
for 20 seconds then stir. Don’t use a glass bowl because it gets too
hot and you’ll end up melting the cocoa butter particles completely. Microwave for another
10 seconds and then stir. And you need to stir each time because the microwave heats
unevenly. And you’ll get hot spots if you don’t.
Then another 10 seconds, stir again. The reason we grated it is because bigger chunks take
longer to melt so you end up heating it to too higher temp to get it to melt if you don’t
do that. Another 10 seconds stir and it is getting
soft but it is still too thick to work with. Finally give it a final 10 seconds and you’re
done. For each of these I’m going to spread it out on some baking paper give it a little
shake to get rid of any air bubbles. And we’ll tip some into an ice-cube tray so you can
see what they look like when they are molded. You can see now this one is set. It holds
it’s shape at room temperature but there is an air bubble here and that’s because it was
still quite thick. PanderflyLUV is there any way to get the chocolate
to a runnier consistency while still keeping it in temper?
Yes if you have a candy thermometer you could put it back in the microwave for 5 more seconds
at a time. Ingenious leprechaun says how do you know
if you’ve overheated it? Is there a certain temperature it could not go past?
That’s there is a temperature that you need to keep it below and that is different for
milk chocolate and dark chocolate so I’ll put those on the screen now. If you go over
those your chocolate will melt completely. Khris So basically just put it in the microwave?
No, sorry Khris if you just melt it in the microwave it will go out of temper. You need
to keep it below that temperature or it won’t work.
Ashley says Instead of grating the chocolate could i use powdered chocolate? Like ovaltine
or nesquick? Tiffany can I use hersheys syrup
Mona is it possible to temper nutella For all of those types of questions they are
flavoured chocolate flavoured but they are not chocolate. You cant use them to make chocolate
decorations. They are not going to melt and set in the way chocolate does. Kimberly What if you don’t have a microwave,
this was the most asked question on that video.. can you use a double boiler instead?
You can’t use a double boiler to keep it in temper because it makes that chocolate too
hot and melts all the cocoa butter crystals. But we can do a bit of work to reorganize
them. I’ll show you three ways to do that. One of them is using freeze dried cocoa butter
that is already in temper. And I’ll link to where you can buy this in the description
below. It’s not cheap but you only need a tiny bit.
Completely melt your chocolate either in the microwave or yes over a double boiler. If
you’re using the microwave I did 30sec stir, 15 seconds stir, 10 seconds stir.
Then grab a candy thermometer and check the temperature. Now you will need to cool it
until it comes down to about 97F, this took about 10 minutes. You could speed that up
by putting it a bowl of iced water underneath your main bowl.
Add in a teaspoon of the freeze dried cocoa butter and stir it though. What this is doing
is just at the point where the chocolate is about to form the crystals your throwing in
some that are the way we want them to be and the others all just follow the leader and
make the right formation. If you add it when the chocolate is too hot
you will just completely melt the cocoa butter particles so it wont help temper it at all.
If you add it when it is too cold you’re not going to melt all the freeze dried cocoa butter
bits and you’ll get little white dots on your chocolates. Which tastes fine but it looks
a little bit weird. Stir it really well and then use it for whatever
you want . Here I have an upside down baking tray with
a cooling rack over the top. Pile icing sugar on top of that and then pipe your tempered
chocolate back and forth over the top. Once it is set gently lift up the cooling rack
and let the icing sugar fall through so you are left with your chocolate mountains type
structure. You can break them up into smaller pieces and use on desserts for decorations. The chocolate that I spread out is set on
the edges after only about 3 minutes. Once it is fully set all the way through to
the middle after about 6. You can see it has a really good shine. The next method to temper your chocolate is
called tabling. You can melt your chocolate in the microwave or over a pan of simmering
water. Just get a heat proof bowl and put it over your pan. The bowl should be bigger
than the rim of the pan so it traps in the steam in and so the bottom of the bowl doesn’t
come in contact with the water. Once it is completely melted tip out 2/3 of
your chocolate onto a cool surface, stone or marble is best for this.
Spread out the chocolate to cool it down and then bring it back into the middle so we can
keep all of the chocolate an even temperature all the way through. Otherwise it will cool
down and set on the edges and not be what we need int he middle. Keep doing this spreading
it and then scraping it all back into the middle. And the chocolate will go from being
runny to starting to thicken up. And what is happening is by agitating it like this
while it is cooling. We are stopping those not good chocolate crystals from forming SO
we are just scraping it in and sort of irritating it just as it goes to from those cocoa butter
crystals going no don’t do that we want it differently and then when it gets down to
a certain temperature it will form the right ones if you’ve stopped it forming the other
ones. So keep going until it gets nice and thick. Once you can scrape some up from the
srcaper like this and drop it off and it forms ribbons and the ribbons stay on top of the
pile it is ready. Scrape it up into the bowl with the rest of the chocolate and stir that
through and that will just thin it down so it is thin enough to work with. Now you can
just pipe that chocolate. Make lolipops if you want just
pipe chocolate lolipops and sprinkle with hundreds and thousands they make a nice colourful
party snack. You can see the molded chocolate here made
using the tabling method is beautifully shiny it looks really good. The next method is called seeding and this
is pretty much the same thing that we did with the freeze dried cocoa butter but we
are going to use a chunk of chocolate instead. Melt the chocolate either in the microwave
or double boiler. Once it is melted take it off the heat and
stir it until it gets down to about 97F then add in a chunk of tempered chocolate. Keep
stirring it around with the chunk of chocolate in it. If you’ve added it in when the chocolate
was too hot the chunk will just melt completely and you’ll need to add another one. Stir until
it comes down to about around 91 then take out the chunk and you’re good to go. Ashish: Do we need to temper compound chocolate?
No you don’t compound chocolate does not need tempering you can melt it in the microwave
or the double boiler, spread it out use it in molds, and it will set at room temperature
and have a nice shine. It is very easy to use Nilaya saya can we just use compound or fake
chocolate? Yes you can, but it does not taste as good
as real chocolate. It has a higher melting point so that means it doesn’t melt in your
mouth and release the flavours as quickly as real chocolate does.
If you get water in your chocolate it will seize. That can be useful if you want it to
look like. If you want your chocolate to look like rocks like I did on the marvel cake,
then you can do that. But otherwise your only hope is to add more liquid like cream of milk
and stir it in then out it through a fine sieve and you’ve got ganache or a chocolate
sauce. The other thing that can do is burn your chocolate
if you don’t stir it when you are trying to melt it or if you just keep heating it up
and up to too high a temperature it will burn. So do stop and stir the chocolate. Katie – can you use not compound chocolate
and tempered chocolate just normal chocolate? Well hopefully this video explained that for
you Katie. Now I have a question for all of you How many
times in this video did I say chocolate? I think it is quite a few. Put your answers
in the comments below. Click here to go to the how to cook that channel to see all the
videos, here to go to the chocolate playlist so you can see all the different chocolate
videos and here to go to the website howtocookthat.net Have a great week and I’ll see you all on
Friday. [song: the boat song by youtube.com/setsailtv
used with permission]

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