Making Your Own Chocolate Bars: A Chocolatier's Guide

Introduction

In this video, the host takes us through the process of making chocolate bars in a chocolatier style. In the previous episode, the host learned traditional tabling and seeding techniques for tempering chocolate. However, the use of baking chocolate led to unsatisfactory results. This episode introduces a new method using sous vide cooking and couverture chocolate, providing a reliable and efficient way to temper chocolate.

The Sous Vide Method

The host introduces the sous vide cooking method, where food is placed in a plastic bag and cooked in a water bath at a precise temperature. This method proves to be ideal for tempering chocolate, as temperature control is crucial for the process. The accessibility of sous vide machines has made this technique more convenient for amateur chocolatiers. The host shares a DIY setup using an Ikea box modified to fit the needs, showcasing the accessibility of the method.

Couverture Chocolate

The use of couverture chocolate is highlighted, emphasizing its high quality and premium taste compared to basic baking chocolate. Couverture chocolates contain a higher percentage of cocoa butter, making the melted chocolate more fluid and easier to work with. The host explains that chocolates with less than 31% cocoa butter cannot be classified as couverture chocolate.

Tempering Process

The host demonstrates the tempering process using the sous vide method, ensuring precise temperature control. The melted chocolate reaches the perfect working temperature for pouring into molds. However, the challenge arises in cooling the molds to the required temperature of 8-12 degrees Celsius.

Results and Reflection

After the chocolate bars are successfully cooled and removed from the molds, the host samples the chocolate and expresses satisfaction with the smoothness, richness, and elegance of the couverture chocolate. However, the host expresses dissatisfaction with the appearance of the chocolate bars as they do not meet the desired gift presentation standards. The host reflects on the impracticality of using professional tools such as a thermoforming machine for molding the chocolate.

Conclusion

Despite the challenges faced, the host concludes that the sous vide method and the use of couverture chocolate have proven to be a game-changer in the chocolate-making process. The video ends with a promise to explore alternative methods and solutions in future episodes, maintaining the educational and experimental nature of the chocolate-making journey.