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

By: Joyce Thomas

Joyce Thomas — Thu, 26 Jan 2023 12:41:59 +0000

youe niece did a wonderful job

By: Margaux

Margaux — Thu, 26 Jan 2023 12:41:59 +0000

My favorite Cooking Show! Absolutely ❤️ ATK

By: Elizabeth Shaw

Elizabeth Shaw — Thu, 26 Jan 2023 12:41:59 +0000

She did such a wonderful job! 🙂

By: Kevin Drummey

Kevin Drummey — Thu, 26 Jan 2023 12:41:59 +0000

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.

By: BROADSMILE

BROADSMILE — Thu, 26 Jan 2023 12:41:59 +0000

There is no better subject to talk about than chocolate.

By: Elizabeth White

Elizabeth White — Thu, 26 Jan 2023 12:41:59 +0000

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!

By: Charlie W

Charlie W — Thu, 26 Jan 2023 12:41:59 +0000

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.

By: Tom Dowling

Tom Dowling — Thu, 26 Jan 2023 12:41:59 +0000

Wonderful! This is the best explanation I have heard about tempered chocolate.

By: Ears

Ears — Thu, 26 Jan 2023 12:41:59 +0000

Loved the visual aids. Thank you

By: tuber

tuber — Thu, 26 Jan 2023 12:41:59 +0000

this was great! next time if you use artwork like this, keep the camera on a tripod, and move the artwork