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I love milk chocolate I actually find all the others too bitter for me
this was great! next time if you use artwork like this, keep the camera on a tripod, and move the artwork
Loved the visual aids. Thank you
Wonderful! This is the best explanation I have heard about tempered chocolate.
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.
Much love to Audrey for creating these beautiful and very helpful illustrations for her wonderful Auntie to use in teaching us how to play with chocolate! You are such a great teacher, Lan!
There is no better subject to talk about than chocolate.
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.
She did such a wonderful job! 🙂
My favorite Cooking Show! Absolutely ❤️ ATK
GENIUS explanation!!! 🥰
Apu amra ki chocolate dia cocoa powder banata pari na
Wow man that's looks so delicious right now 😍😍😍😍😍😍😍😍😍😍😍😍
Beauty of infinite proportions. …
Haven't seen chunk chocolate in grocery store since I was kid. Please tell me where to find it.
Thanks! Seemed pretty easy to temper chocolate! Thanks!! Loved the drawing!
Great tutorial!
16 minutes of Lan I'm in heaven
Wow!!!! I love knowing this!!!
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.
Lan’s voice is amazing!!
Love these boot camps. So much great information. Thank you.
Are chocolate baking discs (term?) the same as bar chocolate?
I love your niece's drawings!!
Loved this one
Thanks. Best explanation and demonstration of tempered chocolate I’ve ever seen.
youe niece did a wonderful job