Channel: Flavor Lab

Category: Howto & Style

Tags: rainbow cakerainbow dessertthe action labrainbow chocolateshiny chocolaterainbow foodholographic chocolate

Description: Today I want to make a prismatic diffraction grating chocolate that is sometimes called holographic chocolate. This stuff is made by imprinting a plastic diffraction grating onto the surface of the chocolate. To be able to make the grating pattern stick, the chocolate has to be tempered, so I will be showing you all how to make tempered chocolate as well using the seeding and tabling method. I make rainbow chocolate out of ruby chocolate and milk chocolate. ============= Links ================== Diffraction Grating: amzn.to/3upEYiw Ruby Chocolate: amzn.to/3IBFW03 Milk chocolate: amzn.to/3NmrHQo Dark Chocolate: amzn.to/3iG5TRz Silicone Molds: amzn.to/3tDDVwe Double boiler pot: amzn.to/3upEYiw If you want to make your own chocolate: Cocao Beans: amzn.to/3AqfHq8 Milk Powder: amzn.to/3nLDPjQ Cocao Butter: amzn.to/3nPbadt Mixing Bowls: amzn.to/3Dvr7el ============= Video Equipment ================== Camera: amzn.to/3i72XNm Lens: amzn.to/3eiODjx Lens Adaptor: amzn.to/3rji9uX Light: amzn.to/2UMK7TQ ============= Method (and Temperatures) For Seed Tempering ================== Since the temperatures are slightly different for dark/milk/white/ruby and I want to include both Farhenheit and celcius I am going to refer to each stage in the table below: Temp #1 Dark - 122F-131F (50C - 55C) | Milk 113F-122F (45C - 50C) | White/Ruby 113F-122F (45C- 50C) Temp#2 Dark - 82F-84F (27.7C - 28.8C) | Milk 81F-82F (27.2C - 27.7C) White/Ruby 79F-81F (26.1C - 27.2C) Temp#3 Dark - 88F-90F (31.1C - 32.2C ) Milk 84F-86F (28.8C - 30C) White/Ruby 82F-84F (27.7C - 28.8C) Method: 1) Chop chocolate into really fine pieces. 2) Melt 3/4 chocolate and bring to Temp #1. 3) Place 1/3 of this melted chocolate into a bowl and set off to the side. 4) Add the 1/4 of unmelted chocolate to the 2/3s of melted chocolate and mix. 5) Stir until it reaches Temp #2 6) Add 1/3 of melted chocolate back in and mix. The final temp should be Temp #3.