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Hey guys, salut! Welcome back to this chocolate croissant..
If you said something else than, What?
then clearly you're not following, because in the previous episode I said
this is not called a chocolate croissant, but a pain-au-chocolat.
Annh! Just saying.
In the previous episode, I also faced a leaking situation that I'm trying to address,
at the moment.
Progress has been made. I've been exchanging a few emails with a friend of mine
who happens to be a chocolatier.
In this case, super convenient,
and he basically told me that...
Hey Alex. Great to hear from you. You are correct...
That's a very good start in terms of email when you...
..that the higher cocoa butter percentage will result in a chocolate that leaks out of the pastry.
For these reasons, the batons of chocolate that professionals use for pain au chocolat
are made from a chocolate with a very low cocoa butter percentage. hemph
I knew they were hiding the truth from us.
I think I get it now. The super-premium chocolate that I used in the first episode
was all about a very high percentage of cocoa butter.
That makes the chocolate more fluid and more shiny,
but also more prone to leaking, of course.
And that's very bad in the case of pain au chocolat.
That is going to sound very wrong. I should be aiming for average chocolate with a lower percentage of cocoa butter.
It will technically make the pan au chocolat less prone to leaking.
I mean, a man gotta do what he gotta do, okay?
Let's go and do some shopping.
All right, so I've got the chocolate I wanted.
I managed to find some really average chocolate, which is like an achievement for me
But, before we start the whole, you know, leavened puff-pastry dough again
because it's a bit effort demanding, to be honest
I suggest we put this to the test against the super-premium chocolate that I used in the first place.
The test is super simple. I'm just trying to melt them in the oven.
I just want to see which one melts the first.
I am at the moment dissecting this oven time-lapse sequence,
and I spotted something very interesting.
The time-lapse starts and the two bars are super-slowly melting, but then the premium chocolate is completely collapsing.
Which means that this seems to be more resistant.
Just for the record, this is the commercial average chocolate
and this is my chocolate, the super-premium stuff.
Both of them, obviously, are fully melted.
I'm just looking to see which one is the most viscous.
The method we're going to use right there, is driven by science, obviously.
I'm going to poke them with my little stick and tell you what I feel.
Oohhh.
Even with a test as stupid as mine, there definitely is a difference in terms of consistency.
This one, the commercial chocolate, the average one, manages to stay up,
where this one, the one I made, is so thin and so fluid that in fact, it just flattens out...
super easily.
That could work.
I could use it like this.
I could always, you know, temper the chocolate,
cast it into the molds that I made earlier, but for two reasons I'm not super fond of this idea.
The first one is I'm a snob.
I only temper proper premium, super-dark chocolate,
and the second reason is that I'm a lazy slob, an' Ive been working on this... for two days.
I don't have time for this BS.
So, I'm just going to find something like a shortcut to make sticks with this.
And now, Ladies and Gentlemen, the shortcut...
ta-daahhhh.
Ey, well...
It works, that's all that matters to me. Okay?
Ehhhhh.
Batch number two, same player shoot again, as we say.
I mean let's hope this time I don't get the same leakage.
Eeeeunkh-shh
Huh?
What do you think?
I think we made our point. That's what I think
Look closer... chocolate is not leaking any more.
And I can sleep at night
Mmm, mmmh.
It has the exact same taste. My life is a wonder!
That basically concludes our adventure today.
If you want more information on tempering chocolate, there is the chocolate series,
and if you want more information on how to make croissant dough, there is the croissant series, obviously.
Give this video a like if you enjoyed it. Don't forget to subscribe to the channel if you enjoyed the journey.
I'll catch up with you later. Bye, bye. Salut.
I am not smiling because I've got chocolate all over my teeth. Mmmf.