I Learned How To Temper Chocolate (science included)

Episode #1 : Go to https://www.audible.com/frenchguycooking or text “frenchguycooking” to 500-500. New members can get 3 months for just $6.95 a month! 2 essential chocolate techniques here : Tempering chocolate on marble and using Seeding. I also learned a lot about Chocolate Crystal structure... Chocolate is a crystallised form of cocoa butter, which is polymorph. There are 6 chocolate crystal structure total. Each with a specific melting point : 1 - 17.3°C : 63.1°F (very bad chocolate ) 2 - 23.3°c = 73.9°F 3 - 25.5°C = 77.9°F 4 - 27.3°C = 81.1°F (bad tempering most likely ;) ) 5 - 33.8°C = 92.8°F ( GREAT chocolate) 6 - 36.3°C = 97.3°F (old chocolate) TABLING is the classic technique in which you spread and stir melted chocolate on a MARBLE surface. SEEDING is tempering chocolate by adding stable cocoa butter crystals gradually to melted chocolate. Support my work on : https://www.patreon.com/frenchguycooking My cookbook here : http://smarturl.it/FrenchGuyCooking Get my posters and t-shirts : http://www.dftba.com/frenchguycooking Become a member now ! /channel/UCPzFLpOblZEaIx2lpym1l1A/join Submit subtitles here : /timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A Music by Epidemic sound : https://goo.gl/NzwgrZ My other social accounts : http://www.facebook.com/frenchguycooking http://instagram.com/frenchguycooking http://www.twitter.com/frenchguycookin Planning a foodie trip to Paris ? Here are my favorite spots : https://www.frenchguycooking.com/wtf/220/what-to-doseeeat-in-paris-france Salut, Alex

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