(upbeat whistling music)
- Hello everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you, you, are well.
I really felt like saying good morning today
'cause it's a good morning for me where I am,
but you could be watching anywhere
in the world at a different time.
And that, my friends, is the beauty of the internet.
Generally, we used to say the internet
is never going to take off,
but now it's kinda like my job isn't it?
Weird, huh?
Didn't get an email address for like two years
until they actually really kicked in.
Enough of that.
Boston, have you ever wondered how
to make nice, shiny chocolate?
I have.
This is a video I've wanted to do for absolutely ages.
Today, we're gonna try and temper chocolate.
All three types, so your milk, your white, and your dark.
And I didn't realise, specifically
with white chocolate, that you could
actually temper it, but you can.
I wanna say tempering chocolate.
I wanna do a typical Barry joke
and say oh it's like making chocolate angry,
it's not, it's really important.
As Homer knows, there's actually three different
ways that you can temper chocolate
and actually probably some more as well.
There's the microwave method, which to be honest
is what I normally do but I probably fluke my tempering.
There's the marble method, which a lot of big
chocolateers because you can do it on mass.
You basically need a big slab of marble for that.
And the other method is the seeding method,
which is what we're gonna do.
The reason you temper chocolate,
I don't know, you might have seen it
on quite a lot of my videos before
when I've melted chocolate, particularly
on some of the giant foods actually.
You kinda get like a more of a dull finish on it.
Sometimes, you can get these white patches occur
and it's just not going back to its
original state if you know what I mean.
And that's all to do with sugar crystals.
But what are sugar crystals, I hear you cry Amy?
Well, I don't really know. (laughing)
Tempering chocolate means heating and cooling
in a controlled way to ensure that the crystals
in the cocoa butter are small and even in size.
This results in a lovely, shiny surface
and a snap when you bite into it.
This is what I was saying,
chocolate that isn't tempered, or is tempered incorrectly,
can crumble easily, feel grainy on the tongue,
or too soft, and even get a bloom
of white cocoa butter patches on it.
I don't know if you've ever made homemade
chocolates and gone look I've made this,
and then it's sort of melting in your hand.
It shouldn't do that.
Hopefully you can tell, as always,
I'm really excited about this video.
I did some edible video game controllers a while ago.
I think I might put some spares into that
but I'm also going to be doing a collaboration
of ashens where we're gonna actually make it
so that these physically work.
Look out for that soon, we're working on it.
What I am gonna use is is a standard thin,
'cause it's all about the snappin' of the chocolate, right.
So I've got a chocolate bar mould; milk, white, dark.
And what we'll do is do half the way
I normally do it and then the other half
of the actually bar of each type of chocolate
tempered and non tempered to see
if there's much of a difference.
And finally for reference, the chocolate I'm using,
we've got a dark one with a really high cocoa percentage.
(mumbles) Try and get that very nice.
All really good quality sort of baking chocolates.
The same with the milk, but the white,
I've always had problems with white chocolate.
If you ever play around with white chocolate,
it seizes, it's horrible.
So, if we can pull this off,
it's the one I'm most excited about.
Okie dokie then, for complete transparency,
and whilst I'm on the subject of that,
I have now created the clear recipe playlist.
I'm gonna work on some more
'cause you guys love them so much.
This will go for all the chocolates,
but I'm just showing you with the milk.
I've got the same size bar that I'm gonna use
just to melt it how I normally would, exactly the same,
and then this will be tempered.
And for all the ones that are gonna be tempered,
what we need to do is to finely chop all of them.
Now the ones that aren't going to be tempered,
I'm gonna leave those more towards the end.
But I just tend to snap them, I don't chop it up finely,
I just shove them in the microwave.
So like I said, I could end up tempering it.
The other thing to tell you about these chocolates,
the milk, the dark, and the white,
is they each have their individual,
separate tempering temperatures.
I'll do a proper write up on the website.
But, if you're already on the website, hello.
The other thing you could do,
you could actually run it through a grater.
What a grate idea.
Bad joke.
We've now got six bowls down there
of the three different chocolates.
So, 2/3 of the chocolate is in the larger bowl.
That is because we need a pan of simmering water,
which is just going on right there.
Just while that water's coming to a simmer,
this is the most critical tool you're gonna need
in this whole thing because this is a digital thermometer.
The temperatures are very, very specific.
It's kinda like Pythagoras theorem at school,
three point whatever it is, that number.
When I went to school, there was a kid
that memorised Pythagoras theorem.
There was a book, I didn't know this,
it just went on for a hundred pages,
he memorised the whole thing, it was insane.
This is a candy thermometer.
I would definitely recommend using this
above one of these because it's quite hard
to read the readings on it.
So, we're gonna melt the 2/3 bowls, the larger bowls.
Once it reaches the specific temperatures,
which are here right now, we'll take it off the heat,
keep it warm, shove it in this smaller bowl,
then we'll bring it down and the sugar crystals
will all sort of love each other, baby.
(laughing) Is that a circle?
It's an apple.
I've changed my mind guys.
I'm gonna let the water stay cold
and then slowly bring it up to a heat.
I wanna give the chocolate, boom.
That's our 2/3 of chocolate,
the most time to kinda melt before that temperature hits.
This is gonna go to 45?
Yeah, between 43 to 45 C.
Someone did suggest that I get a hold
of this kitchen gadget for tempering chocolate,
but I've noticed that the thermometer
doesn't really start until like there
and I don't think my chocolate will go that deep.
I'm just gonna use this one 'cause I'm used to it
and I can just literally stick it right in there
and I can change it from Fahrenheit centigrade, anyway.
And, just a normally spatula so I can scrape it down
to try and form some sort of puddle to get a good reading.
And the other thing, with white chocolate particularly,
make sure none of this is wet,
otherwise the chocolate will seize.
It is a nightmare for that.
And remember, we've got that bowl of 1/3 of leftover
chocolate which we'll put there once that's melted.
The stirring it will help even the heat as well,
so do do that.
And the great about a spatula is just that
scrapey, scrapey, scrapey, make a puddle.
So I'm not going to do this with all three chocolates.
We'll skip the next two,
but I'm just trying to really show you this.
But, I'm really interested to see what
the final difference will be between all of them.
The most important thing I feel
is getting that temperature right.
So, even if there are a few lumps,
I can stir them through with the other third
we've got over there.
The minute it hits 43 I'm gonna turn off the heat,
so we've got a little bit of leeway.
Oh my gosh, this is intense and I am pressing record
on the camera, that's always good.
This is where I normally forget.
All right, heat's off.
Oh no.
Chocolate in anyway.
So, stir it through using the residual heat.
Some people will wrap it in a tea towel now
to keep it warm but I think if I go get a tea towel,
one I'll try and make it look like the scene from E.T
where he's wearing a red hoodie on the bike,
or is that the kid I can't remember.
And two, I just want to make the most
of that heat in there right now.
So yeah, scoop the spatula, how we can scrape
it like that, love it.
Oh my gosh, my guns.
Just a little tip, I had to clean off
my temperature thing there.
Don't wash it because you don't want to break it
at any point, like get any water in there,
just give it some kitchen towel on there.
I've gone through about eight of these things.
The heat has melted the other third, right.
But we need to now bring this down to 27 degrees.
And, there's nothing more we can do;
don't put it outside, don't put it in the fridge,
don't accelerate it, just let it do its thing.
And then, we warm it up again.
Gotta love those sugar crystals, eh.
So just let it drop.
I've just looked and we let it drop
to between 25 to 27 and then we increase it to 28.
(laughing) This seems pointless.
But in all honesty, I think the reheating bit is optional.
Okie doke.
So, still got the water there,
which I'll be using for the other ones.
Straight down and I'm gonna watch it like a hawk.
I will say though, this looks like the best
white chocolate I have ever melted in my life.
It just, I don't know it looks like one
of those adverts or something.
C'mon.
Yes.
Gettin' the milk chocolate on to go now.
So, this is perfectly tempered chocolate
and we need to pour it into our mould now,
otherwise you reheat it to that temperature
until you're ready to set it.
So let's do it.
One end's gonna be the tempered chocolate,
the other end's gonna be the normal chocolate.
I've burnt a little snip in the top there
so I can see this is the tempered end.
So, I'm gonna save that half for my normal
style chocolate that I'm gonna melt in the microwave.
Might as well fill it in the controller container as well.
As I say for complete transparency,
this is how I'd normally melt my chocolate,
I wouldn't really even break it up that much.
I'm gonna shove it in my microwave on 30 second blasts.
Every 30 seconds, stir it, every 30 seconds,
stir it, okay, otherwise, especially
with the white, ergh.
This technique fills so novice now
compared to that other step.
Ah!
I forgot how hot that gets.
And that.
That is how I would normally melt my chocolate,
two minute, 30 second blasts.
We'll spoon the non-tempered white chocolate into this half.
And I'll do a controller as well.
So the non-tempered ones I'm deliberately gonna make messy.
I'm just gonna leave these to stand and set
while I make my other three chocolates.
I'm gonna montage this bit.
(bright orchestral music)
It's going in the fridge now to firm up
for a couple of hours, so I'm gonna have an apple
and then start to edit you, yeah.
I'm just editing you and I've realised
I haven't done any real dad jokes.
So, is this a long, time-consuming process?
I should cocoa.
So, it's had two and a half hours in the fridge.
You see that?
Now, I've made a whole in my death star,
but my aim was this was tempered chocolate.
I wanted to see, 'cause it's supposed to hold that.
(tapping) Can you hear that?
Like what if I used normal chocolate,
it wouldn't had been like that.
Here, I'll just take one half out,
but look this was just the reason why I did that,
but yeah you can see the video on that if you want.
But look.
(cracking)
It's like proper snappin'.
It doesn't feel like clammy, if that makes sense.
I think I'll leave the rest of that.
So, this was tempered chocolate as well
in the back-to-the-future moulds.
Oh wow, these have turned out amazing.
Look I'll do the big one so you can see it.
Look at that.
It might sound really weird but actually,
when I melt chocolate normally, it kinda feels
and looks still like chocolate rather than some,
again clammy thing.
It's taken me all this time to do this and I'm not even mad,
I don't even have a temper.
Okay, so here is our chocolate bars.
This is the non-tempered end and the bit
with the slit down the bottom
is the tempered chocolate, as we know.
You can actually see, hopefully the camera's gonna
pick it up as well as what I'm seeing,
this is exactly the same chocolate; but, there is,
even by doing this, a slight colour difference.
Particularly like right here, look at it.
I hope that'll pick it up.
It should hold it's shape more.
There's definitely a visible difference.
You guys probably can't see it, but there really is.
That's my tempered end, tempered, non-tempered.
You guys, if I turn it over, it's really weird
because for me right here there is a clear difference
and there's one end that's like a bit fatter
and raised and visually, to me, it looks
a bit more like chocolate.
But, that is actually the non-tempered end
and as I'm feeling it, I've just washed my hands
to keep them cool, that, look, I don't know
if you can see that, I'll do it a little bit more.
I'm getting chocolate on my fingers already.
I'm sorry to use that word again,
but it's feeling clammy, like same for that.
But, when I hold the tempered end,
that still feels cold.
That's cool, right?
Same for the milk chocolate,
it's like it's almost two different temperatures.
Again, with the dark chocolate as well.
Now, we'll do a snap test.
So, white chocolate, non-tempered...
Did you hear that?
That was like soap, there's no snap.
There might not be a snap now, I've kinda set myself up.
I hope you heard the snap.
My phone, I hope you worked.
Non-tempered milk.
Tempered milk.
(snapping)
I feel like I'm trying to sell it, I'm not.
Non-tempered dark.
Tempered dark.
(snapping)
Ooh, now that's a good one, that's it.
It stops it being clammy, it helps it hold it's shape,
and it gives it back to being what it's meant to be.
These are our untempered remote controls.
I mean, let's not beat about the bush here, they look good.
Oh my gosh, but no look oh it's clammy.
So this is non-tempered.
Oh look. (laughing)
It's like sort of that (inaudible) controller
you used to always give your friend
when he came around your house,
you know you'd be playing on a computer game,
you'd have the authentic one
and give him like the rubbish one.
Again, I've set myself up for fault here,
these are gonna be the same aren't they.
These feel heavier, they feel weighty.
(pop)
Oh my god, do you hear it?
It just plops out, like that's brick,
you could build a house with that.
Look I popped that one out, the PlayStation one,
little bit tricky to hold, absolute charm.
From clammy, minion chocolate
to like great Scott, back-to-the-future, rock hard.
Look.
Amazing. (knocking)
(dog barking)
More kitchen gadgets.
Oh that looks pretty cool.
The untempered is so soft.
I mean don't get me wrong, it's delicious, it works.
But, tempered, there's a bite to it, I can't explain it.
This has been a video that I've wanted to do
for absolutely ages and I'm sorry
if it's gone on a little bit too long,
it's just my style, you either like it or you don't.
I'm just over the moon.
This kind of educated me a little bit.
I hope it's educated you.
And if you do try tempering your own chocolate,
send me a picture on social media @myvirginkitchen.
Remember to subscribe for regular videos
and let me know down below what you want to see next.
And I'll see you again next time.