Chocolate Tempering: 4 different ways compared

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I ended up hiring a chocolate tempering machine for a week, so figured the best thing to do with it is put it to the test against other methods - bain marie, microwave and sous vide and find out which one works best. I also use super expensive chocolate and some very cheap stuff with some surprising results!
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Опубликовано:

16 окт 2019

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Комментарии : 348

@mrbarrylewis 4 года назад

Here's the other video I did on basic tempering of milk, white and dark chocolate ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pkh6vM78BH8.html

@suzyqc7607able 4 года назад

Hang on there Mr. Baz .... {{ runs to grab a nibble of chocolate }} Ok, Now continue... please.. What were you saying??

@cappecat_ 4 года назад

@@suzyqc7607able cringy???

@brianm6337 4 года назад

What- no taste test? I AM DISAPPOINT.

@angelwhispers2060 4 года назад

I challenge you to make a blue velvet and green velvet checker board cake!

@lukenicholas7697 4 года назад

Where did you get the good quality chocolate?

@EsArrow 4 года назад

This is research. That's why you're doing this. Research gives answers to life's questions, it is awesome. As is this video.

@mrbarrylewis 4 года назад

Thanks

@carleenpring3404 4 года назад

42...the answer to the ultimate question. 😉

@daulahiftitah6461 4 года назад

Does anyone know how to get Claire from the bon appetit test kitchen to watch this video?

@ROFLPirate_x 4 года назад

😂😂😂😂😂

@Yuviley 4 года назад

haha, my thought! Claire - freaks out over tempering. Barry: Hold my beer - I make a whole video about it!

@theoledicktwist6247 4 года назад

I would die for Claire from the bon appetit test kitchen

@yodudeHQ 4 года назад

I just dont get how she makes such a big deal out of tempering when its relatively simple, yet does way more complicated stuff

@carveylover 4 года назад

Tweet her.

@CardsbyMaaike 4 года назад

if you read the ingredients and you see palm oil or veg oil instead of Cocoabutter, you need not to temper as it will work, maybe that's why your snickers bar worked. lots of those cocoa buttons are veg oil

@CurlyFreys 4 года назад

yep, it's called compound chocolate.

@ionapod711 4 года назад

Cards by Maaike the cheap chocolate he used does contain cocoa butter but I imagine it’s not a high enough percentage!

@laartje24 4 года назад

Not all countries have compound chocolate though, so keep an eye out.

@ines5537 4 года назад

its like cluedo "the expensive chocolate with the tempering machine in the fridge" 😂😂

@MCBunkerwelt 4 года назад

Barry will never be a scientist. Using different molds in the experiment is just so obviously a bad idea I am amazed that he went through with it all to the end. xD

@disasterofalldisasters 4 года назад

Right! What a waste of effort!

@ge2719 4 года назад

yeah definitely would have been better to have a standard bar shape mold for everything.

@MsWnDrLnD 4 года назад

I thought that too, along with giving them the same time to set, i thought surely the controllers with the 'wings' had more surface area around them than the rectangular one and so probably wouldnt be completely set at the same time... then again using the bears ended with confusion too/led to a 'paper system error' lol i got confused by the end of it and i wasnt the one with a kitchen full of chocolate!

@36mrin 4 года назад

I cant be the only one who giggles when barry says "my seed" 🤣

@CartB0X 4 года назад

Definitely not the only one 😂🤭

@freetodecide05 4 года назад

I am at the end of the video and soooo confused about which one was which😂 but it was super fun to watch as usual!

@zrobeast 4 года назад

*Barry uploads a video about chocolate tempering* *Claire from bon appetite has left the chat*

@showmustg0ali759 4 года назад

I don't even cook. I just enjoy watching Barry after a long day. I don't know why but just seeing him get excited and enthusiastic about what he does makes me so happy :)

@ad3z10 4 года назад

So the cheap methods need more expensive chocolate whilst the expensive method can get away with cheaper chocolate. At least it's nice and balanced, though if you can afford a tempering machine you can probably justify the expensive chocolate anyway.

@rolfs2165 4 года назад

There's also the matter of taste. I'd go for the more expensive chocolate any time, cheap chocolate tastes cheap.

@DivineDianne 4 года назад

The percentage of cocoa butter does matter. If you add powdered cocoa butter to the cheap chocolate during the tempering process, you would get a really nice temper, shine and strength on the chocolate.

@emeraldflower921 3 года назад

Omg this is SO helpful. Thank you Dianne.

@salesy67 4 года назад

I don't know why, but for some reason i feel like having some chocolate.. Barry, you are an awesomely good, (bad influence) lol. THANK YOU !

@TheAlmightyD00dlebug 4 года назад

As someone who works in a chocolate factory and works with chocovisions all day, I'm happy to see you using the chocovision correctly!

@bitnewt 4 года назад

Barry your enthusiasm is contaigous. Even when I'm tired at the end of the day these videos make me want to cook. :D

@SimonMetin 4 года назад

You should have tried making very thin pieces to see/hear the 'snap' of tempered chocolate. Great vid though!

@QueenOfRockers 4 года назад

I was today years old when I learned it was Bain-marie and not Bamboree

@disasterofalldisasters 4 года назад

This made me laugh so much, thank you! I'll be calling it a bamboree from now on

@ALYG139 4 года назад

Another great video again barry ive tried your emergecy snickers loaf for everyone at work and it went down a treat with every one keep up the great videos mate

@cjm1986 4 года назад

Should've tried Mycryo as well! Worth getting your hands on. Makes tempering a doddle. Also, using polycarbonate moulds instead of silicone will result in a better shine.

@UK-PeasantD23679E Год назад

Seriously thank you so much bro, there’s so much partial information out there. This video has made so much click for me 🙏🏽

@natashaflanagan2857 3 года назад

This video was awesome very informative. Thank you enjoy videos. xx

@JP317 4 года назад

A lot of my family are affected by lactose intolerance so I’d love a video that makes milk chocolate from dark chocolate and then I can replace as many ingredients with the “lacto-free” variety as possible. I mean I could read a recipe that is already out there but I’ve found I learn easier from watching over reading, oh and because I enjoy the way you do things that helps keeps my attention 😁

@vieeuhnt3307 3 года назад

Omg i loveee ur temper chocolate videos sooooo helpful

@SlackerKite 4 года назад

"It's time to add my seed" has some ominous energy

@Sethonious 4 года назад

Yeah I was a little uncomfortable with all the talk of “adding my seed” to food.

@shikirihabbo7529 4 года назад

Me and my boyfriend would love to see you make a giant double decker bar.

@rastaman6434 4 года назад

Mercedes Crow they we’re nice I’d pay £1000 for one

@Andy-in8ej 4 года назад

Why? are you simple.?

@Peyton1218 4 года назад

This is proper food youtuber stuff, nice Barry!

@horizontbeskrajneinovacije6440 Год назад

Thanks ...great experiments

@muffinman999 4 года назад

Yes Barry, been looking forward to a Sous Vide series. Can’t wait 👍

@jase6709 4 года назад

I love cheap supermarket chocolate, not just for the price, but also for the taste. I think it's already tempered and the expensive chocolate isn't.

@evacharmedandbuffy 4 года назад

All chocolate bars have to be tempered or they wil melt when they hit room temp

@jase6709 4 года назад

@@evacharmedandbuffy The cheap bar is tempered, but the expensive stuff in this video isn't. That might play a part in the test, but I don't know, I'm not a chocolatier.

@belindatait5389 4 года назад

bazza u r the light of my life, I look forward to evry 1 of ur vids

@blaseandernase 4 года назад

Ahhh. It's been so long since I've watched one of your videos. I was just way too busy during the last few months. Good to be back. ☺️ And I got a lot to catch up! 😄

@mrbarrylewis 4 года назад

That’s awesome to have you back, enjoy

@lizcharles8475 3 года назад

You're the best. So full of humour. Luv it 🥰

@AcornElectron 4 года назад

Cool. Thanks for the tips

@echodots 4 года назад

This video was an adventure for my mind.

@M__andyy 3 года назад

Thank you so much for this video! 👍🏼🤍✨

@shawnsisler3743 4 года назад

Part of the issue with your NES control chocolate may have been because the NES mold is broader than the other two molds, it may need a bit more time to set. I'm sure the chocolate isn't as nice, but being that there is more volume of chocolate it would need more time to set too. Amazon Sunglife vacuum sealer... not sponsored, I get nothing for this, but it is a great little machine and not expensive at all, and everything is self contained.

@thackest2k 4 года назад

The ones you put in the nes pad Could it be the reason it didn’t set was due to the size volume if that makes sense The ps pad and mega drive looks more shallow/better coverage to set in the fridge

@steelplatedheart 4 года назад

more likely that it didn't temper properly. Untempered chocolate doesn't set.

@karatefella 4 года назад

Hi Barry ! Can you have a go at reproducing Thorntons Viennese Truffles ? They are my favourite chocolates but they are so expensive ! Cheers !

@harbindersodhi670 2 года назад

Thank you for this, really appreciated. Does the same method apply to already flavoured bars of chocolate ie mint or chilli chocolate? Also what does one do with the left over chocolate - sometimes I need very little for covering? Regards

@Shadow_of_Light 4 года назад

Effort not wasted! Interesting the results you attained with each method. With the sous vide machine, you can use it for other things like cooking a steak (would love to see different methods of cooking a steak and the results they produce). Cheers!

@edquigley9345 4 года назад

"Barry why are you doing this 1. Cause its the internet innit 😂😂" Nailed it.

@SazlikecrazyJM 4 года назад

Hi Barry love your videos and of course the food puns

@ahthisisgood 3 года назад

Damn, you are entertaining. Good stuff. I need to look for more interesting molds like your game controller. Thank you.

@MyScragy 4 года назад

when I've tempered chocolate with the sous vide before I kept the bags in the whole time and agitated the bags frequently. Not sure if is correct but it seemed to work. SHould I be taking the bags out as the temperature drops or keeping them in so they can cool down at the same time?

@tjingram93 4 года назад

For sous vide stuff ideally you'd want to vaccuum seal the bags, but if you donj't you can get a load of air out by leaving the bag open and slowly putting it into a bowl/sink/whatever of water, since the water will force any air out of the bag. If stuff still floats after that you can use binder clips as cheap and easy weights to hold things down.

@2ndKrueger 4 года назад

Barry i think the next step is you making your own chocolate! 👍😁

@keetrandling4530 4 года назад

Put off watching until the weekend, when I need some Barry to relax! Oh, wait, this isn't the Barry White music channel? 😆

@kenada254 3 года назад

Thanks for this from Kenya

@AshleighEmilia 4 года назад

Thank you so much for posting this! You've explained it in previous videos but I needed the details 😂 Side note, please tell me you're releasing your gadgets in time for Christmas? I am desperate for the onion-cutter-thing 🤔

@mrbarrylewis 4 года назад

Yep on the case

@AshleighEmilia 4 года назад

You are the best thank you 🙌🏻🙌🏻🙌🏻

@dawnmcfarlane4561 4 года назад

Great video although next time I gigjly recommend cutting the seeding chocolate extreamly fine to add in it makes a huge difference to if the chocolate actually tempers. So fine it's just a mound of shavings of chocolate

@CraftyLoops 4 года назад

If you check out Callebaut's YT channel, they actually use the microwave too. Callebaut is the ONLY chocolate that I will ever use. I love it. Great video Barry. Lee :)

@Daydreaming_16 4 года назад

Where are the cooling racks from? I think they’re great!

@BIGman19822007 4 года назад

Barry love the videos, they are funny and informative. May I make a suggestion, could you try a giant Wispa bar as they have always fascinated me or maybe a giant Twirl as I think it will be a challenge an maybe some fun along the way hehe :)

@trafficone2008 4 года назад

There a far too many variables to ascertain what is helping and what is not i would have to say the main thing here is mixing not the quality and is seeding really needed?

@alienmissy4836 4 года назад

The molds can actually affect the "shinyness" of the chocolate, I have some silicone molds that makes the chocolate shiny and some other silicone molds that makes the chocolate matte

@80shaimaa 4 года назад

So with sous vide, you don’t need to seed the chocolate?

@davidwatkins8016 2 года назад

Some sous vide methods don't seed after melting. Is it necessary?

@russellmurphy1 4 года назад

I believe it it’s the cocoa butter you are crystallising when your temper chocolate. That’s why you have to be accurate in the method you use. Conversely, cheap, every day (compound) chocolate that contains vegetable oil doesn’t need tempering. It returns to the same solid state after melting.

@bluej511 4 года назад

Barry, you better do a very long sous-vide video with lots of things haha. I know sortedfood did one but you are so entertaining lol.

@mrbarrylewis 4 года назад

May sous vide a steak!

@bluej511 4 года назад

@@mrbarrylewis oh yea, maybe see if the quality matters. Since it keeps the juices and moisture cheap cut of meat might work

@mirandamom1346 4 года назад

I’d love to know the ingredients of your cheaper chocolate

@CindyCauw 4 года назад

With all methods but the sous-vide, you put the seeds in when the chocolate is at its highest temperature, then you let it cool down further. In the sous-vide you first cool it down, then you add the seeds. Mistake or a special reason for changing the order?

@modelt8951 4 года назад

Sous vide shouldn't even need seeds. Chocolate can be tempered through a series of precise temperatures, and sous vide is perfect for it. If you couldn't do it without a seed, how would the first chocolate be made?

@DMT4Dinner 7 месяцев назад

Cool ty

@therestorationofdrwho1865 4 года назад

Wow I'm early. Really pays off staying up at 2:00 am.

@mrbarrylewis 4 года назад

Dedication! Wow

@JackieWarner13 4 года назад

A fellow Aussie. Hey!

@therestorationofdrwho1865 4 года назад

@@mrbarrylewis Haha!

@inflinirator 4 года назад

I'm wondering if the fact that you happened to use the thickest moulds for the cheap chocolate had any effect on them not setting? Would have taken much longer to set that big thick NES bar.

@thequeenofbooks24 4 года назад

Joe Gateaux it was actually the more expensive chocolate in the second NES mould, the PlayStation one had the cheaper chocolate that actually worked - I only know because I had to go back and check 😂

@chasereeves3000 4 года назад

love the videos

@sto2779 5 месяцев назад

So which method is the best? The machine?

@michaelnoeldner3279 2 года назад

Your the first person I've seen seed the sous vide method. I'll try seeding method next time because the other way isn't working.

@twocvbloke 4 года назад

Is it just me or has anyone else got "ChocoVision" playing in their head to the ChuckleVision theme? Just me eh? I must be special then......... :P

@ChicaLocaGB 4 года назад

To me, to you Barry

@stine0203 4 года назад

Not a chocolate idea but can you try making Mexican style Gorditas? Would love to see your take on a recipe and how they turn out! Unless, you've already done it, I'll have to search your channel, lol

@coolerkin 2 года назад

Just seen some guy temper chocolate on Paul Hollywood's pie & puds... Thanks for this so probably use a mid range chocolate either Green & Black or lyndt.

@nkbabyof3 4 года назад

To get the air out of the bag in the sous vide, open the bag and submerge the contents with the opening of the bag still outside of the water. The water will remove the air and you can zip up the bag before the water gets in it.

@wallyman292 4 года назад

Got a buddy who uses one of those water bath heaters to make awesome steaks. I think he sets it to around 120 degrees F (I'll let you all do the conversion), vacuum seals the steaks and tosses them in the bath for 2 or 3 hours. When ready to eat, you take them out of the bags and toss them on the grill for a few minutes per side. Meat turns out tender and never overcooked.

@safarichey 2 года назад

Why does your finished chocolate not have the traditional shine?

@evolusian 4 года назад

i have somehow never seen the yellow chair in the background and i've never wanted something in my life more

@mrbarrylewis 4 года назад

Ikea :)

@monaahmad6856 4 года назад

Petition to get Barry proper branded Post-It (TM) notes

@gaviota6663 2 года назад

Where did you get those cool Back to the Future moulds?

@closed7353 4 года назад

Isn't tempering meant to result in a shiny finish too (those bears came out really well) :)

@paulinayang7846 4 года назад

Maybe someone can clarify for me. I did used to work in a candy store and worked the chocolate display. I was under the understanding that tempered chocolate has certain properties that mean it has been tempered/set properly. 1. Sets at room temp 2. Has a nice sheen to it w/o adding wax or oil to the chocolate 3. Doesn’t melt on your fingers as soon as you pick it up. If I’m wrong or don’t have a clear understanding of chocolate tempering, please let me know.

@ayowolf090 4 года назад

Did the cheaper chocolate have vegetable oil in it?

@Frozen6002 4 года назад

I cant stop watching ur videos because i have been craving chocolate for days, sucks not having money :((((((

@TheBaldr 4 года назад

Got to get that machine some use for the money spent.

@mrbarrylewis 4 года назад

There’s a story there that I shall share some day

@laurahubbard6906 4 года назад

I think you need to get a vacuum sealer.

@TheCatLady65 4 года назад

He actually has got one :)

@kennedyritchie8682 4 года назад

I'd love to see you and the family make custom candy bars now that you've done this video!

@laura101cookies 4 года назад

"Barry Bar"

@edwinrebaza1 Год назад

Are you selling your chocovision machine?

@acumbess 4 года назад

Video idea: stove top (Best at home method imo) cheap vs mid range (from the baking isle) vs the expensive. Grade on look (sheen), texture (hardness), and taste. Thanks for all the entertainment, B!!

@philllllllll 4 года назад

When you get shine on your chocolate that's a sign it's been PROPERLY tempered. Source: Culinary school

@JimJam2001 4 года назад

I had those big bags of chocolate at college. To be honest I thought they tasted okay but you can’t beat Cadbury 😂

@d2factotum 4 года назад

I'm diabetic, why do I torture myself watching these?

@alienmissy4836 4 года назад

I'm not diabetic but I'm trying to eat less chocolate/candy etc.. all this video did for me was make me want chocolate😩😂

@d2factotum 4 года назад

@@Okurka. If you're Type 1, maybe, because you can just take extra insulin to offset the additional sugar intake. Type 2s can't do that.

@alienmissy4836 4 года назад

@@d2factotum but if your blood sugar (I'm sorry if that's not what its called in english.. 😂) is too low, you can have some chocolate to get it up to normal again, right?🤔😅 - just asking because I'm not sure if that's right😅

@d2factotum 4 года назад

@@alienmissy4836 Again, you're thinking of Type 1 diabetics, who inject themselves with insulin. If they overdo the dose then their blood sugar levels can drop to dangerous levels and they might need to eat some chocolate to get a rapid glucose fix. Type 2 diabetics mostly control their blood sugar through diet, and the chances of them being hypoglycaemic are practically none.

@alienmissy4836 4 года назад

@@d2factotum yup, she's type 1, my mistake😅😂 I wonder if I'll ever actually remember or if I'll just always confuse the two with each other 😂

@MadMadameMeg 4 года назад

I think with the cheap chocolate it has to do with the cocoa butter and thats why you add paraffin wax to stop the melting when handling it and help it solidify in the fridge better.

@Omnishredder 4 года назад

You said the PS1 controller for the microwave was not the expensive chocolate, I remember when you was saying how it was a more modern thing then the expensive was really bad as a NES controller... It didn't set

@dawnmcfarlane4561 4 года назад

No he said the playstation was more modern that's why he was using the nes controller for the cheeper chocolate.

@mrs.thomas-usmcwife5686 4 года назад

You always just keep your chocolate in temper. You do have to be careful to keep it within a certain temperature range, but it can be done. It means less work having to re-temper it. I really enjoyed this video, but you can also watch Ann Reardon on "How to Cook That". She has a great video about tempering chocolate too.

@22seanmurphy 4 года назад

Hi Barry i love watching your channel, I've got the same knives as you the zelite, no I've been a butcher now for 26 years and no how to sharpen a knife, you might have one but it not buy yourself a VULKANUS knife sharpener it's not cheap and i got mine from amazon about a year ago and cost me £82 it's now on amazon for £69, I promise you if you don't have one it will be a great purchase and so easy to use and i promise you that every knife that you sharpen with be like a razor blade, and it's literally just two to three swipes on both normal blades and serrated ones, I promise i don't work for these people but wanted to give you the heads up on to me and read the reviews the best you will ever get, god bless and again love your work

@stralite00 4 года назад

please do a video using the sous vide for all sorts of foods!

@SkyBorba 4 года назад

i've done cheap dark chocolate in the microwve and it was pretty strong

@laura101cookies 4 года назад

I was always told to try and not break the temper, so when I melt chocolate in the microwave it's not earn to tough when it comes out

@MrBediii 4 года назад

I think the shininess on bears is caused by surface of the mold, not tempering technic.

@mollie.28.15 4 года назад

Marcin Bednarz nope. Tempering causes the shininess

@mikaylahcheyenne 4 года назад

The mold can cause issues with the shine. If the mold has a dull finish it can reflect it on the chocolate and same goes for a shiney finish. But yes tempering is a way to achieve a shiny, smooth finish especially if you are not using a mold.