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This video is brought to you by audible welcome to this ASMR session with Alex.
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Chocolate...chocolate...chocolate...
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Okay, stop hey guys Salut! This is Alex. So today I want to make my own chocolate bar. They look beautiful
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They look very graphical and also they make great gifts. They look graphical?
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I'm definitely weird! Of course making my own chocolate bar should be pretty easy
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This is baking chocolate basic but... Reliable. I'm gonna melt it and hopefully I should come up with a beautiful chocolate bar
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-sighs- This is so wrong on so many levels I don't even know where to start!
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Soft - background music
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I've got a soft texture. There's no sheen on this. It's melting very rapidly in my hands
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And then of course there is this
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Funny bending situation. Okay, that's
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It's not super appetizing to be honest, I'm still gonna give it a try just for science
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Of course for science. It's waxy ??? Greasy, sticky. Very soft to the bite..
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Yeah, so not SUPER pleasent
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But to be honest this was expected since I wanted to prove my point using this alpha or gamma crystallized form
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-Chuckles-
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Theory
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Chocolate I mean the great chocolate we know is one of the crystallized form of cocoa butter.
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Indeed, cocoa butter is polymorph. The molecule is inside, the fat molecules also called
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triglyceride can arrange in many different ways
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six, in fact.
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Well, don't worry, it's just for showing up that I'm using... Each of those a crystallized form has its own specific
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melting point. Different tasting characteristics as well. Like for example, the first two they are too soft crumbly
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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
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firmer, but they are lacking the audible snap
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so particular to chocolate and also the sheen that is so beautiful on the surface of chocolate and that's why we favor
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number 5 which has all those tasty characteristics unlike Beta #1
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which is also very firm but melts way too slowly. So I know it all sounds very
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theoretical at the moment, but I've got a super practical example
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In fact, you remember that time when you left
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you know that chocolate bar in the sun to melt? Put it back in the fridge and everything is gonna be back to normal!
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Life is gonna be great again, and then you tasted it then...
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life sucked!
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At that moment you experienced what was the taste of a crystallized form number #1, #2 or maybe #3 ?
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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...
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Tempering. And that's exactly what we're gonna do right now
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I've got a bit of a situation here, since I wanted to make you a double boiler or a... Ohh );
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I guess it's a pretty accurate representation of life. Not exactly what you expected. But uh should be fine
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50 degrees Celsius is the temperature I'm aiming at. OK, so everything is clean
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Hold on a second
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Ouaisss! (Yeah!)
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30 degrees
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50 degrees
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70 degrees
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hm... 45 degrees.. ah man! It's getting cold
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So to temper chocolate you've got a few options but all of them have to do with time
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temperature and movement. The one I'm gonna use right now is the most classic one. It's like the O.G.
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chocolate tempering technique. You're supposed to pour the hot chocolate on a marble
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marble marble
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You know what spoiler alert, I don't think that marble...marble is so important. I think like stainless steel should be just fine
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and yet this is the first time I'm
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tempering chocolate so so so I'm scared as ...
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I feel very alone at the moment
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I'm gonna pour it on the table
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and start moving with those new tools of the trade of a proper
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french patissier. A chinese cleaver and a BBQ.. you just want to put 2/3 that beautiful
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melted liquid
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A quick temperature check: 36. I'm trying to bring it down to 28 degrees Celsius
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28.5... okay time to put it back in the bowl along with the initial third.
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I am now at 33 degrees Celsius, which is
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exactly what I wanted to achieve
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I'm also surprised about this to be honest. That temperature curve is responsible for bringing the cocoa butter into the perfect
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crystallized form. I should be pouring this into a mold. Perhaps the most precious tip of this whole adventure
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is to make the molds in advance
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So that's basically how you're supposed to temper chocolate:
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by tabling it. The whole table is a mess at the moment
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but at least there's nothing left to do apart from leaving this to cool at room
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temperature, so super slow until it completely sets.
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So this one is fairly easy for me as I'm a big user
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Of audible in the first place now to be honest, like the very core principle of an audiobook just fits my lifestyle very well
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I'm always on the move. I've been having a lot recently
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I'm always cooking or doing the groceries and just
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Knowing that I can put those dead times to good uses is great
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So the book I'm listening to at the moment is called The Obstacle is the way by an Ryan Holiday
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and it's a practical introduction to stoicism and also how to
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Turn difficulties or obstacles into opportunities
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if you go to audible.com slash French Guy Cooking you can get three months of audible for
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695 a month ok back to chocolate
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OK back to chocolate
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Right. So after cooling the whole thing down. This is my batch number to the one I made
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ah merde.. ah, I've definitely got a better shine especially on the side that was exposed to
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aluminium, I'm now gonna give it a snap and see if I can hear something
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It's better, not perfect. It's not bendy anymore.
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So definitely firmer to the bite, not grainy, which is good
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It's not bad! However,
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I feel like the tabling
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process or method just allows too much room for error. Now of course, I'm not saying that the tabling method doesn't work
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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
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I mentioned there are plenty ways you could temper chocolate and one of them is allegedly super simple
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But I wanted to show you the classic first
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It's called the seeding method and it basically puts to good use a property of crystals
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Crystallization tends to happen following any
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pattern already in place
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Which means that in that puddle of hot melted chocolate if we were to introduce some stable beta crystals
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then the rest of the mass would basically follow the
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pattern we just introduced so they would become a beta crystals as well
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themselves
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themselves as well
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You get the point?
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Rights I've got 75% of my chocolate melting at the moment, but I kept
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25% on the side. I'm gonna use them to seed this part
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I just have to cool things down a bit more rapidly. I've switched to a bowl of just, you know, reasonably cold water
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33
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You can definitely feel that the the mixture is getting thicker and thicker as we're getting closer to
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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
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You see it's only been like three or four minutes and it's not sticky anymore, which means
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Yes!
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Okay!
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Of course I definitely gonna improve this in the future, but for now, this will do
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Because I had some tempered chocolate leftovers
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I also spread some super thin on this parchment paper just to see if I get any result this way as well
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So I think this chocolate is fully set
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Probably a bit thick, smooth, not grainy at all. I managed to get down to the
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crystallized form of cocoa butter molecules that I wanted.
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I managed to do it
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Ouaiss !!
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Now of course with the success come a few challenges otherwise it would be too simple
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Let's show if you can catch them but they got a few bubbles inside. The taste is not amazing.
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I know why
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I know why.. Of course, I know it. I've been neglecting the commodity the raw material I've been using so far
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This is just baking chocolate. Have you ever tasted baking chocolate?
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It's not great. I strongly suspect my problems to be all connected
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The fluidity in chocolate is related to the percentage of cocoa butter inside and basically the better the chocolate be higher
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Those percentages are and of course with a greater fluidity
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You've got less bubble since they can come up to the surface and just pop instead of just being trapped inside
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while the chocolate is setting so I need to get my hands on better product. Luckily for us
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I've been doing some groundwork and I've got something
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I booked myself
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Some
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Premium chocolate chips to be more specific. This is not baking chocolate. This is called .
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I hope you enjoyed this episode. I hope to enjoyed the chocolaty journey
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I find it to be delightful to be honest
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If you did then please give it a big thumbs up like it share it spread it like butter everywhere
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and of course subscribe to the channel because in the next episode we're obviously gonna make some
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better chocolate
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Take care, bye bye, salut!
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*Outro Music + Patreon Supporters*