Playing with Chocolate–Cocoa Powder, Tempering, and More | Test Kitchen Boot Camp

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You can be a chocolatier at home. Get a crash course in reading those confusing labels and master simple methods for decorating with chocolate.

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27 Comments

  5. The video neither says how long to microwave the chocolate, nor the temperature after melting (despite saying a thermometer would be useful; it states just that the "bowl is fairly warm". Seriously? "Microwave while chopping the remaining chocolate" …Microwave the chocolate at 50% for 1 minute? Three minutes? Five minutes? Until the bowl is "fairly warm". I am sorry, but this is a nearly useless video and way below ATK's normal standards.

  8. White chocolate has ~25-35% cacao (butter), not 0%. If you include cacao butter when talking about the "cocoa" percentage of the unsweetened chocolate, you should include it when mentioning white chocolate. Unless of course you are using a poor quality white chocolate containing palm oils.

  20. I was waiting for a specific line of discussion that never came. Before the legislative change, there were specific laws regarding chocolate in the United States. To call it chocolate, the fat had to be 100% cocoa butter. The laws were changed to allow any kind of oil to be used, and manufacturers did not have to list the fat in the ingredients. You can notice with cheap chocolate, and many middling chocolates, that they don't melt at body temperature. Cocoa butter melts at body temperature. If you avoid hot or old substances before the test, put chocolate in your mouth, and if it does not immediately begin to melt, there is probably soy oil instead of cocoa butter, along with the soy lethicin.

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