Hey guys salut, welcome back to this chocolate arc in which I am making my own chocolate bars chocolatier
style in the previous episode
I learned how to temper chocolate using both the super uber a traditional tabling technique a bit tricky and the more
forgiving seeding one which is just
messy ("f****** pain in the d***")
well I see two problems here
The first one is that I used baking chocolate which at the end of the melting process ended
Tasting exactly like it did initially- So quite bad, and second: Those methods are not that reliable
Luckily for us. We've got French word to the rescue. French word! French word.
Sous vide cooking and couverture chocolate
Sous-vide is a cooking method in which food is first placed in a plastic bag
which is then cooked in a water bath at a super accurate and
Regulated temperature. Since chocolate tempering is all about temperature, I'm a bit ashamed to not have thought of it. In the past
cooking sous vide was only kept for like, you know, super skillful nerves because it was all DIY or
Wealthy geeks because it was super expensive. Now sous-vide machines are way more accessible. Now
about the container I use- it's not like commercial stuff it's just an Ikea box that I slightly modified in order to fit my needs.
DIY forever
the autobath is now at 50 degrees Celsius
so
122 degrees Fahrenheit, which means it's time to introduce it to chocolate. Chocolate! Chocolat.
These are called couverture chocolate which roughly translates to
Coating chocolate. In fact, they are high quality
premium chocolate so they are tastier than the basic baking chocolate and also they contain a higher percentage of
cocoa butter
In fact more than 31% of the way there couldn't be called couverture chocolate.
Melted chocolate will be more fluid and so easier to work with
It's the good sh**
We have two types of bag you could be using the first one is a double zipper bag
Don't use the one with the slider because it's not waterproof enough the second one being a sous-vide bag
But then you need a vacuum machine to do that
The only thing you need to keep in mind is that water is like kryptonite
When it comes to melted chocolate like a few drops of water could basically ruin the whole batch of chocolate right there
So beware. So because water is so efficient at transferring heat
The chocolate inside is gonna melt within Minute. And also since we are working at the safe at 50 degrees Celsius or 122
Degrees Fahrenheit a little overcooking whatsoever
Sous-vide
We don't have much time for this but still it's the holiday season
So there are two things you need to keep in mind first. You want to look good?
For this I suggest one of my sweatshirt and second you want to be nice to people which often includes let's face it
Bribing them with gifts, All the informations you need our down below. Back to it
First temperature needs to go down to 28 degrees Celsius or 82 degrees Fahrenheit and then back up to 32 degrees Celsius or
90 degrees Farenheit
Chocolate is at perfect working temperature at the moment
All I need to do right now is to get it out, cut a slit and pour that in those molds
This is frightening, but this is exciting
Time to cool down those beautiful chocolate-bath-to-be the only problem
Is that to properly cool them temperature must be between 8 and 12 degrees Celsius
Which is neither the outside temperature at the moment super cold nor is it the inside temperature since it's super warm real life solution-
theoretical problem
Of course I'm excited but I'm also a bit worried that something might have gone wrong with the sous-vide machine, you never- (cuts off)
oolalalalalalalalala
*Sensual gasp*
*satisfying snap*
ooh
*giggles*
Tres tres tres tres bon.
Not grainy
Melts in the mouth not so much on my fingers by the way. It's not too sweet
I would say this is dark chocolate. So it probably explains why
Extremely smooth. It feels like a dessert. I know it's just a chocolate candy bar. There is
Finess in this chocolate, there is elegance in this chocolate
I feel like I'm at the terrace of a café in Paris. Yeah, that's what I said
Of course I have a problem
What's wrong with me?
These are supposed to be gifts at the end of the day personal gift is this design and personal like bricks?
Come on, you must be joking. This is not something we do on this channel
Well I'm not super satisfied with this, especially since I know that there is
actually an alternative, a quite distant alternative, but still I should be carving out of a positive shape the
Form that I want and then creating a hollow or like a negative form if you want
Using a thermo forming machine which then would be the mold
We're definitely talking about loads of efforts and also professional tools, which I'm not sure I would have access to like this
Thermoforming machine, for example, where do you want me to find a thermoforming machine huh?
*ironic synth noise*
See us in the next one
Salut.