Thanks to you both for the tutorials. I’m glad the multiple moments of laughter between you two was included in the video. I know I’m not the only one laughing out loud- very contagious 😆.
Hi Erin! You gave me the courage to try rescuing chocolate covered cashews that were delivered on a 95° day - completely melted into the bottom of the container. So we re-melted them gently in the microwave, added chopped chocolate and stirred until 85°. Dropped by teaspoonfuls into tiny fluted cups - they are starting to firm up around the edges, waiting for final analysis. Thanks for the awesome videos!
Another cost effective, high quality chocolate that tempers pretty easily - Trader Joe's Belgian chocolate slabs! $5 for a 1lb slab of high quality chocolate, and they have white, milk, semi-sweet, and dark. I don't work for Trader Joe's, I just needed a lot of chocolate to make hot cocoa bombs and found the quality and price point to be perfect!
I am like totally blown away by the metal bowl in the microwave 😵💫I just can't get over this😵💫 My mouth is still open and I just don't know what to say 🥹🥺🥺🥺🍬🥴
I’m with you, Erin - totally not confident about tempering or caramel. Thanks for showing us how to try! I’d love to know where to source the stainless steel bowl they used to temper. Thanks!
This series was an absolute delight- I learned so much scientific candy goodness that I will use in regular cooking, in addition to baking, candy-making etc. thanks for sharing! Loved the giggles lol
I came to the comments to see if anyone else said anything about the bowl in the microwave. I looked it up and apparently it's safe but it still scares the heck out of me. Yikes!
Thanks for teaching me how to work with chocolate. You both have helped understand the who and why of doing what is done. Now I can work to our heart's content. You both make a dynamic, super and very educational pair. Look forward to you both working together on other projects. Thanks ⚘❤
Great videos!...Part 1 and Part 2 of Sweet Confections/ How to Make All the Chocolate . As a marzipan lover and hazelnut fan I was quite shocked to learn that the 2 can be combined!!! Have to try it out! But Part 1 ended without showing the finished hazelnut marzipan! ...unless I missed something!! Also would love to see how the marzipan is molded into the metal hardware bar frame and cut!
I am from wayyyyy down in Southeast Louisiana and I am planning a visit to Chicago to visit my sister and I would like to know if Evan does personal tours of her “backstage” where the magic happens and allows tourist to watch her work? 🤞😁That would be so awesome to see first hand and learn. I enjoy everyone of your videos and adding in the candy edition was a fabulous bonus to see. Your an awesome teacher. If someone can’t learn from your videos they will never learn. Thanks, Keep them coming
With the white and milk chocolate leaking could you possibly add powdered sugar or just a larger ratio of chocolate to corn syrup? I know when I make my fudge that I do have to add additional milk chocolate and almost have to double the white chocolate if I want it as firm set. That brand you cannot mention has those fruit-flavored ones, I know you would use white chocolate what would you do a different ratio and how would you prefer to do the fruit flavoring, I have a lot of those lorann oils for candy making
I love your videos ladies! I studdied at LCB in Paris, and this reminded me of the chocolate days. I learn so much from you!! This may be my non microwave using ignorance, but.. was that a mettle bowl IN THE MICROWAVE!?!?
@Ann Del Tredici Ghee is from milk fat. Butter has both the fat and the solids from milk. (It is the browning of the milk solids that gives you brown butter.) The point of comparing the different chocolates is that there are different amounts of each component in each chocolate. Except for baker's chocolate (and white chocolate, technically), there are the same components but in different percentages in each of milk or dark chocolates.
Are you really not going to show a stovetop tempering method? Not everyone has a microwave, but anyone who wants to temper chocolate has a stove. Very frustrating to watch this long video with NO actual instruction for those of us without specialty small appliances.
