Science of tempering chocolate

Tempering is the secret to making glossy chocolate with a good snap. How do you temper chocolate in your own kitchen, and what is the science underlying all the complicated heating and cooling steps? Come discover the answers with Ming.

LEARN MORE:
- Learn about the composition of chocolate: What is chocolate made of?
- Learn about the crystal structures of chocolate: Crystal structures of chocolate

OUTLINE:
0:00 Introduction
0:24 Crystal structures of chocolate
1:06 How chocolate bars are made
1:44 Goal of tempering chocolate
2:10 Choosing the right temperature
4:06 How to make crystals form faster
4:30 Undercooling
6:07 Seeding
7:04 Demo: Tempering chocolate in the kitchen
8:51 Demo: Tempered vs. untempered chocolate

CREDITS:
Presented, written, and edited by Mingyu Yang
With additional input from Camille Farruggio, Robin Lindemann, and Jacqueline Baidoo

ACKNOWLEDGEMENTS:
We are grateful for the support of the MIT Department of Materials Science & Engineering (dmse.mit.edu) and Dr. Rohan Kundargi, K-12 Outreach Coordinator of MIT's Office of Government and Community Relations.

ACCESSIBILITY:
[email protected]

CONTACT US:
If you have a food/materials-science question that you’d like to see featured in a future video (maybe even with you in it!), please reach out at [email protected]. You can also keep up to date on Twitter @foodsci_mit.