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  • This video is brought to you by audible welcome to this ASMR session with Alex.

  • Chocolate...chocolate...chocolate...

  • Okay, stop hey guys Salut! This is Alex. So today I want to make my own chocolate bar. They look beautiful

  • They look very graphical and also they make great gifts. They look graphical?

  • I'm definitely weird! Of course making my own chocolate bar should be pretty easy

  • This is baking chocolate basic but... Reliable. I'm gonna melt it and hopefully I should come up with a beautiful chocolate bar

  • -sighs- This is so wrong on so many levels I don't even know where to start!

  • Soft - background music

  • I've got a soft texture. There's no sheen on this. It's melting very rapidly in my hands

  • And then of course there is this

  • Funny bending situation. Okay, that's

  • It's not super appetizing to be honest, I'm still gonna give it a try just for science

  • Of course for science. It's waxy ??? Greasy, sticky. Very soft to the bite..

  • Yeah, so not SUPER pleasent

  • But to be honest this was expected since I wanted to prove my point using this alpha or gamma crystallized form

  • -Chuckles-

  • Theory

  • Chocolate I mean the great chocolate we know is one of the crystallized form of cocoa butter.

  • Indeed, cocoa butter is polymorph. The molecule is inside, the fat molecules also called

  • triglyceride can arrange in many different ways

  • six, in fact.

  • Well, don't worry, it's just for showing up that I'm using... Each of those a crystallized form has its own specific

  • melting point. Different tasting characteristics as well. Like for example, the first two they are too soft crumbly

  • They almost grainy and they have visible traces of Blume. 3 and 4, they are a bit better in the sense that they are a bit

  • firmer, but they are lacking the audible snap

  • so particular to chocolate and also the sheen that is so beautiful on the surface of chocolate and that's why we favor

  • number 5 which has all those tasty characteristics unlike Beta #1

  • which is also very firm but melts way too slowly. So I know it all sounds very

  • theoretical at the moment, but I've got a super practical example

  • In fact, you remember that time when you left

  • you know that chocolate bar in the sun to melt? Put it back in the fridge and everything is gonna be back to normal!

  • Life is gonna be great again, and then you tasted it then...

  • life sucked!

  • At that moment you experienced what was the taste of a crystallized form number #1, #2 or maybe #3 ?

  • That's why we need to go for a form number five, which is great but can only be made through a specific process called...

  • Tempering. And that's exactly what we're gonna do right now

  • I've got a bit of a situation here, since I wanted to make you a double boiler or a... Ohh );

  • I guess it's a pretty accurate representation of life. Not exactly what you expected. But uh should be fine

  • 50 degrees Celsius is the temperature I'm aiming at. OK, so everything is clean

  • Hold on a second

  • Ouaisss! (Yeah!)

  • 30 degrees

  • 50 degrees

  • 70 degrees

  • hm... 45 degrees.. ah man! It's getting cold

  • So to temper chocolate you've got a few options but all of them have to do with time

  • temperature and movement. The one I'm gonna use right now is the most classic one. It's like the O.G.

  • chocolate tempering technique. You're supposed to pour the hot chocolate on a marble

  • marble marble

  • You know what spoiler alert, I don't think that marble...marble is so important. I think like stainless steel should be just fine

  • and yet this is the first time I'm

  • tempering chocolate so so so I'm scared as ...

  • I feel very alone at the moment

  • I'm gonna pour it on the table

  • and start moving with those new tools of the trade of a proper

  • french patissier. A chinese cleaver and a BBQ.. you just want to put 2/3 that beautiful

  • melted liquid

  • A quick temperature check: 36. I'm trying to bring it down to 28 degrees Celsius

  • 28.5... okay time to put it back in the bowl along with the initial third.

  • I am now at 33 degrees Celsius, which is

  • exactly what I wanted to achieve

  • I'm also surprised about this to be honest. That temperature curve is responsible for bringing the cocoa butter into the perfect

  • crystallized form. I should be pouring this into a mold. Perhaps the most precious tip of this whole adventure

  • is to make the molds in advance

  • So that's basically how you're supposed to temper chocolate:

  • by tabling it. The whole table is a mess at the moment

  • but at least there's nothing left to do apart from leaving this to cool at room

  • temperature, so super slow until it completely sets.

  • So this one is fairly easy for me as I'm a big user

  • Of audible in the first place now to be honest, like the very core principle of an audiobook just fits my lifestyle very well

  • I'm always on the move. I've been having a lot recently

  • I'm always cooking or doing the groceries and just

  • Knowing that I can put those dead times to good uses is great

  • So the book I'm listening to at the moment is called The Obstacle is the way by an Ryan Holiday

  • and it's a practical introduction to stoicism and also how to

  • Turn difficulties or obstacles into opportunities

  • if you go to audible.com slash French Guy Cooking you can get three months of audible for

  • 695 a month ok back to chocolate

  • OK back to chocolate

  • Right. So after cooling the whole thing down. This is my batch number to the one I made

  • ah merde.. ah, I've definitely got a better shine especially on the side that was exposed to

  • aluminium, I'm now gonna give it a snap and see if I can hear something

  • It's better, not perfect. It's not bendy anymore.

  • So definitely firmer to the bite, not grainy, which is good

  • It's not bad! However,

  • I feel like the tabling

  • process or method just allows too much room for error. Now of course, I'm not saying that the tabling method doesn't work

  • I'm just saying that it, you know it's just easy to mess up and and it's extremely messy on top of that. Luckily for us

  • I mentioned there are plenty ways you could temper chocolate and one of them is allegedly super simple

  • But I wanted to show you the classic first

  • It's called the seeding method and it basically puts to good use a property of crystals

  • Crystallization tends to happen following any

  • pattern already in place

  • Which means that in that puddle of hot melted chocolate if we were to introduce some stable beta crystals

  • then the rest of the mass would basically follow the

  • pattern we just introduced so they would become a beta crystals as well

  • themselves

  • themselves as well

  • You get the point?

  • Rights I've got 75% of my chocolate melting at the moment, but I kept

  • 25% on the side. I'm gonna use them to seed this part

  • I just have to cool things down a bit more rapidly. I've switched to a bowl of just, you know, reasonably cold water

  • 33

  • You can definitely feel that the the mixture is getting thicker and thicker as we're getting closer to

  • 32 or 31 degrees Celsius. Yeah, I'm gonna perform a test if you did your job correctly, that should set within a few minutes

  • You see it's only been like three or four minutes and it's not sticky anymore, which means

  • Yes!

  • Okay!

  • Of course I definitely gonna improve this in the future, but for now, this will do

  • Because I had some tempered chocolate leftovers

  • I also spread some super thin on this parchment paper just to see if I get any result this way as well

  • So I think this chocolate is fully set

  • Probably a bit thick, smooth, not grainy at all. I managed to get down to the

  • crystallized form of cocoa butter molecules that I wanted.

  • I managed to do it

  • Ouaiss !!

  • Now of course with the success come a few challenges otherwise it would be too simple

  • Let's show if you can catch them but they got a few bubbles inside. The taste is not amazing.

  • I know why

  • I know why.. Of course, I know it. I've been neglecting the commodity the raw material I've been using so far

  • This is just baking chocolate. Have you ever tasted baking chocolate?

  • It's not great. I strongly suspect my problems to be all connected

  • The fluidity in chocolate is related to the percentage of cocoa butter inside and basically the better the chocolate be higher

  • Those percentages are and of course with a greater fluidity

  • You've got less bubble since they can come up to the surface and just pop instead of just being trapped inside

  • while the chocolate is setting so I need to get my hands on better product. Luckily for us

  • I've been doing some groundwork and I've got something

  • I booked myself

  • Some

  • Premium chocolate chips to be more specific. This is not baking chocolate. This is called .

  • I hope you enjoyed this episode. I hope to enjoyed the chocolaty journey

  • I find it to be delightful to be honest

  • If you did then please give it a big thumbs up like it share it spread it like butter everywhere

  • and of course subscribe to the channel because in the next episode we're obviously gonna make some

  • better chocolate

  • Take care, bye bye, salut!

  • *Outro Music + Patreon Supporters*

This video is brought to you by audible welcome to this ASMR session with Alex.

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B1 中級

チョコレートのテンパリング方法を学んだ...。(科学を含む) (I Learned How To Temper Chocolate... (science included))

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    林宜悉 に公開 2021 年 01 月 14 日
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