Great British Bake Off finalist Josh Smalley teaches New Scientist how to temper chocolate
, finishing with his showstopper bake, “A Slice For All Seasons”. However, Smalley is more than just a great baker, he is also a chemistry researcher at the University of Leicester, UK, and now runs a science kitchen, where he uses baking to teach fundamental chemistry theory, with delicious results.
“I wanted to really try and use that little platform that I’ve got on the back ofThe Science Kitchen is a really great way of showcasing chemistry and all the related sciences in the real world, Smalley explains when we visit his new lab. He shows us how to temper chocolate while explaining the chemistry that underpins it. In essence, through controlled heating and cooling, tempering isolates a particular crystal form of the cocoa butter, which has specific desirable properties.
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