Food UK
How to Temper Chocolate
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Welcome to episode 1 of Bad Taste – our mischievous new gameshow, where secretly sabotaged dishes force guest players to disguise reactions, deceive fellow diners and survive suspicion-filled vote-offs.
A massive thank you to our Baker guests, go follow them here:
Matt Adlard
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Chetna Makan
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Juliet Sear
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Philip Khoury
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A Sorted Studios production, commissioned by Fox Creator Studios.
They say it takes a village to get a project like this off the ground and they’re not wrong, here’s the incredible team we assembled to make this happen:
Hosts and Executive Producers:
Barry Taylor
Ben Ebbrell
Jamie Spafford
Mike Huttlestone
Bad Taste Chefs and Food Consultants:
Kush Bhasin
Philli Armitage-Mattin
Showrunner – Tom Hemsley-Jones
Series Producer – Emma Jones
Talent Consultant – Lucy Loveridge
Casting Producer – Lynsey Routledge
Hair & Makeup Artist – Sarah Panigada
Series Multi-Camera Director – Abigail Dankwa
Consultant Director of Photography – Alex Knowles
Lead Camera Operator – Chris Fergusson
Camera Operators – Izzy Lee, Alex Evans
Gaffer – Lorenzo Guerrieri
Studio Manager – Ed Neely
Sound Designer – James Everett
Location Sound Recordist – Jonny Horne
Location Sound Assistant – Seb Knee-Wright
Art Director – Ben Clark
Standby Art Director – Maria Abad
Construction Managers – Matthew Ince, Nick Abbott
Construction Team – Ben Poynter, Beren Day, Charles Edwards, Jamie Morley, Sam Corazza-Watson
Scenic Painter – Rhiannon Edwards
Floor Runner – Rachel Bennett
Kitchen Runner – Rafael James
Editor – Christopher Poole
Graphic Designer – Harry Lilof
DIT – Josh Hughes
Series Branding – Ann Moyse
Photographer – Sonny McCartney
Production Manager – Charlie Panapa
And of course a special shout out to the whole Sorted Food team for all their work with the production, management, finance, food, publishing, studio setup and everything else that made this possible.
0:00 Introduction
0:32 First course
6:00 Second course
11:09 Third course
15:59 Final course
23:24 Winner announcement
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Chef Ben and Normal Barry are testing kitchen gadgets that some say… feel illegal. From the terrifyingly dangerous, ridiculously powerful, or simply so good at their job that they feel like cheating – the lads put them to the test to find the truth.
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0:00 Microwavable pressure cooker
5:31 Electric fish fillet knife
10:04 Salt-firing bug blaster
14:22 Intelligent sensor grill
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Can the guys identify every meat from just looks, smell and taste? It’s another round of Identify the Ingredient! From familiar …
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IT’S PRETENTIOUS INGREDIENTS TIME!
We’re putting some of the most fancy, niche, outrageous and potentially pretentious ingredients in front of Chef Ben and Normal Baz to get both perspectives and see if any of them are worth splashing the cash.
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0:00 Introduction to ingredients
0:22 Ant-infused gin test
6:24 Snow-aged sake review
10:09 Dry-aged beef chocolate
15:56 Clear soy sauce testing
21:46 Christmas show announcement
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@ilbsilbs5775
January 9, 2024 at 8:08 am
You said:
“You need to raise it back up to 32C because it’s dark chocolate “
What if it’s normal milk chocolate, you don’t need to bring it back up to 32C ?
Great video straight to the point love it
Thanks
@davidromano114
January 9, 2024 at 8:08 am
Ben you are a genius. Can you also show us how to temper milk chocolate and how to temper white chocolate please.
@Sunwell03
January 9, 2024 at 8:08 am
Tempering choc in a tropical country is difficult!
@jessicaamoore
January 9, 2024 at 8:08 am
But what is the point if it was hardened before tempering? Wouldn't you add cocoa butter and sugar? If it was already sweetened what was the point of tempering? A different shape?
@hab1b1
January 9, 2024 at 8:08 am
What thermometer were you using?
@erinvittoriamusic
January 9, 2024 at 8:08 am
It's all the same melting temperatures for the different kinds of chocolate, except when you bring the temperature back up.
Dark Chocolate —> melt to 45-48C [113-118F]….lower to 26C [79F]…raise back up to 32C [90F]
White Chocolate —> melt to 45-48C [113-118F]….lower to 26C [79F]…raise back up to 29C [84F]
Milk Chocolate —> melt to 45-48C [113-118F]….lower to 26C [79F]…raise back up to 30C [86F]
@evansphenomenal
January 9, 2024 at 8:08 am
Before it sets, homemade chocolate is all liquid, does that mean I can't temper it using the microwave method?
@sarahjash9016
January 9, 2024 at 8:08 am
Easiest video I've watched about tempering Choco!! Finally!!!
@rubyslippers1129
January 9, 2024 at 8:08 am
Really liked the video, and I do use dark chocolate, mostly. But, can you know the ranges for other chocolates? Would love to know them, smartypants. LOL
@rageshparnami271
January 9, 2024 at 8:08 am
Bens hand movements are savage!!!😂😂
@leeyen098
January 9, 2024 at 8:08 am
Alternatively, use compound chocolate to save time from all the tempering, just melt it and it's ready to use 😀
@jovitaliutinskiene7055
January 9, 2024 at 8:08 am
thank you!
@leannedee3860
January 9, 2024 at 8:08 am
Great video, any tips on which chocolate to use? I.E brands, thanks
@caroegc
January 9, 2024 at 8:08 am
on your website about different temperatures for different chocolates – is it the same temperatures for vegan white chocolate etc? 🙂
@nbulick923
January 9, 2024 at 8:08 am
If I am trying to temper dark chocolate and it blooms can I use the same chocolate and start over?
@anonymouscatcatcat5126
January 9, 2024 at 8:08 am
Hi Ben How to temper milk chocolate?What's the degrees?
@CookingStufWithIkram
January 9, 2024 at 8:08 am
This was a really good explanation of how to temper chocolate, every other videos weren't explained very well. Thanks 🙂
@lordfarquad2344
January 9, 2024 at 8:08 am
I'm so confused because this controversies how to cook that's instuctions
@kevindt100
January 9, 2024 at 8:08 am
I wonder if it would set if it 36C outside
@93Alexchelsea
January 9, 2024 at 8:08 am
Isn't this the same thing with buying a dark chocolate couverture, melting it down and leaving it in room temperature to set?
@blindgamerchick7649
January 9, 2024 at 8:08 am
Just curious.. I'm interested in making my own homemade chocolate to put into molds, etc. For tempering, I've just seen people take already made chocolate, melt it, then temper it. When you make your own chocolate, does it also need to be tempered? Sorry if this seems like a silly question! I'm guessing that it does, I just want to make sure 🙂
@peeboe
January 9, 2024 at 8:08 am
What about if I use 2 white chocolate bars and 2 milk chocolate bars?
@franciscruz732
January 9, 2024 at 8:08 am
Can I temper compound chocolate?
@sj6sic649
January 9, 2024 at 8:08 am
just wondering… you said to bring it up to 32 because it's dark chocolate. is it different if using milk or white chocolate? thanks in advance =)
@sophie-annestanger8199
January 9, 2024 at 8:08 am
Chocolate and water do mix because You can make a 2 ingredient mousse
@Shaeolaura
January 9, 2024 at 8:08 am
Is there away to tell what temperature the chocolate is without a catering thermometer?
Also I'm wondering if you could put the temperatures you need to heat the chocolate to if it's not dark in the description.
@esmyaly
January 9, 2024 at 8:08 am
This is really the best video on tempering chocolate I have watched! Thanks Sorted Food!
@meldorta1351
January 9, 2024 at 8:08 am
What temperatures should I use for semi sweet chocolate?
@wasifhaque3762
January 9, 2024 at 8:08 am
Do steel sugar thermometers work when tempering chocolate or do you have to use a thermometer that has that stick thing coming out of it?
@ngtiongkian
January 9, 2024 at 8:08 am
great job on utilizing the "i" button 😀 super useful and convinient for phone users
@camaro200010
January 9, 2024 at 8:08 am
Why do I have to do all that, I don't understand
I eat chocolate yes