Tempering is the secret to making glossy chocolate with a good snap. How do you temper chocolate in your own kitchen, and what is the science underlying all the complicated heating and cooling steps? Come discover the answers with Ming.
LEARN MORE:
- Learn about the composition of chocolate: [ Ссылка ]
- Learn about the crystal structures of chocolate: [ Ссылка ]
OUTLINE:
0:00 Introduction
0:24 Crystal structures of chocolate
1:06 How chocolate bars are made
1:44 Goal of tempering chocolate
2:10 Choosing the right temperature
4:06 How to make crystals form faster
4:30 Undercooling
6:07 Seeding
7:04 Demo: Tempering chocolate in the kitchen
8:51 Demo: Tempered vs. untempered chocolate
CREDITS:
Presented, written, and edited by Mingyu Yang
With additional input from Camille Farruggio, Robin Lindemann, and Jacqueline Baidoo
ACKNOWLEDGEMENTS:
We are grateful for the support of the MIT Department of Materials Science & Engineering (dmse.mit.edu) and Dr. Rohan Kundargi, K-12 Outreach Coordinator of MIT's Office of Government and Community Relations.
ACCESSIBILITY:
accessibility@mit.edu
CONTACT US:
If you have a food/materials-science question that you’d like to see featured in a future video (maybe even with you in it!), please reach out at kitchen.matters.mit@gmail.com. You can also keep up to date on Twitter @foodsci_mit.
