The chocolate "temper tantrum" heard around the interwebs will be resolved with this video! Today I'm testing the Gourmet Reese's developed by Gourmet Pastry Chef Claire Saffitz from the Bon Appétit Test Kitchen using both untempered chocolate AND tempered chocolate to do a side-by-side tasting to determine who was right in temper-gate 2019. Watch to find out who was right -- Claire Saffitz or Chris Morocco. I'll take you step-by-step through the recipe and provide tips and tricks so you'll know how to make your own Reese's Cups! DIY Reese's don't have to be hard when you've got a good recipe and a little technique.

Ingredients
- 2 1/2 Cups Peanuts, 335g
- (Need 1 cup of homemade peanut butter), 265g
- 1 1/2 tsp Vanilla Extract
- 3/4 tsp Kosher Salt, 3g
- 1/2 cup granulated sugar, 100g
- 3 TBSP water, 42g
- Milk Chocolate, 12oz

Process
- Trim muffin liners to height of Reese’s liner
- Preheat oven to 350F
- Toast peanuts in 350F oven for 20-25 minutes until golden brown
- Grind peanuts in food processor until smooth nut butter forms
- Transfer 1 cup of peanut butter to bowl of stand mixer
- Add in vanilla extract and salt
- Mix just until evenly combined
- In a small heavy-bottomed sauce pan, bring sugar and water to 248F
- Stream sugar syrup into peanut butter while mixing on low speed
- Continue to mix in stand mixer until mixture cools
- Turn out onto sheet of parchment paper and cool slightly
- Roll out to 1/4” thick, cover, and let set
- Cut into circles just smaller than muffin liner and freeze until ready to use
- Add 8g melted milk chocolate to a liner; add to muffin pan; tap on counter to level and release air bubbles
- Add frozen peanut butter disc to center and press down until chocolate rises and is flush with peanut butter disc top
- Pipe 3g melted chocolate over the top and spread out with a spoon
- Use a blow torch to melt chocolate surface and make it even
- Chill until set

To temper MILK CHOCOLATE:
- Melt to 105°F
- Add "seed milk chocolate" and continuing stirring and adding more seed until...
- Cooled to 82°F
- Reheat to 86°F
- Wipe chocolate on wax paper; it should harden within a couple minutes and be smooth & glossy and snap; if not, repeat process and be mindful temperature zones and carry-over heat

Tags: #ClaireSaffitz #ChrisMorocco #GourmetMakes

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