Why You Should Not OVERHEAT Chocolate?

I thought melting chocolate and letting it cool gave you the same bar back. It does not. Take a glossy dark bar to 35 degrees Celsius, about as warm as your mouth, and it can set dull, with no snap, even though nothing in it burned. This video follows a kitchen thermometer down four layers, from the bar in your hand to the molecules of its fat. We rule out the obvious suspect, burning. We find that only one ingredient melts at all, the cocoa butter, and that the same cocoa butter can set into different crystal stacks, usually counted as six. Then the part most explanations skip: why the first step of doing it right is to melt everything at about 45 degrees, when 35 was enough to spoil the bar. We go through the warm, cool, warm routine called tempering one number at a time, and end with 5,300 years of cacao and a plain list of what is still not known. By the end, you will be able to read a chocolate thermometer yourself: why 32 degrees keeps the shine, why 35 can lose it, and how the same bar gets it back. CHAPTERS 0:00 Two squares, same ingredients: why is one dull? 3:01 What actually melts: cocoa butter, crystals and the snap test 6:00 The puzzle: 35 degrees spoils it, yet 45 is step one 7:12 The six stacks of cocoa butter 8:37 Tempering: melt, cool, warm, and what 35 degrees undoes 12:39 5,300 years of cacao, and what is still not known Next: if a few degrees do this to the fat, why does one drop of water turn a whole bowl of melted chocolate grainy? Subscribe so you catch it. If I got a detail wrong, tell me in the comments. I read them, and I would rather fix it than defend it. The temperatures here come from one maker's guide for one dark chocolate, so read each of them as "about". REFERENCES (ALL FREE TO READ) Callebaut, Guide to Different Tempering Methods: https://www.callebaut.com/en-GB/guide... Ghirardelli, Tempering Chocolate: https://www.ghirardelli.com/tempering... King Arthur Baking, mixing chocolate and water: https://www.kingarthurbaking.com/blog... Crystallography Open Database 2100702 (van Mechelen, Peschar and Schenk, 2006): https://www.crystallography.net/cod/2... UBC News on the 2018 cacao study led by Sonia Zarrillo: https://news.ubc.ca/2018/10/sweet-dis... Van Houten, company history (1828): https://www.vanhoutenprofessional.com... J. S. Fry & Sons (1847): https://en.wikipedia.org/wiki/J._S._F... Rodolphe Lindt (1879): https://en.wikipedia.org/wiki/Rodolph... ANIMATION AND COPYRIGHT All animation in this video was designed and built by the Animated Chemistry team. Licensed 3D models and archive images are credited above. (c) Animated Chemistry. All rights reserved. Reuse, re-upload, or redistribution without written permission is not allowed. Covered in this video: chocolate tempering explained, cocoa butter crystals, the six forms of cocoa butter, form V, why chocolate melts in your mouth, seized chocolate, chocolate bloom, the oldest evidence of cacao, the first chocolate bar and the conche. #Chocolate #Chemistry #FoodScience #ChocolateTempering #CocoaButter