I Tried "Sous-Vide" to Temper Chocolate... (best move ever)

Episode #2 : Great sous-vide machine : https://amzn.to/2EmUx26 My cookbook here : http://smarturl.it/FrenchGuyCooking Holiday Merch : https://teespring.com/stores/spreaditlikebutter-2 Welcome back to this chocolate odyssey, in which I make my own chocolate bars. "CHOCOLATIER" style. Episode 1 this way : https://www.youtube.com/watch?v=3-EKcYqKEec "Sous-vide" it is a cooking method where food is placed in a plastic bag and then cooked in a water bath like this, at an accurately regulated temperature. Chocolate tempering is all about temperature accuracy, I should have thought about this in the first place. I did not, I am a human being after all. The chocolate tempering curve is 1- Melt everything at 50°C - 122°F 2- Go down to 28°C - 82°F 3- Back up to 32°C - 90°F and stay there as long as you want. Support my work on : https://www.patreon.com/frenchguycooking My cookbook here : http://smarturl.it/FrenchGuyCooking Get my posters and t-shirts : http://www.dftba.com/frenchguycooking Become a member now ! https://www.youtube.com/channel/UCPzFLpOblZEaIx2lpym1l1A/join Submit subtitles here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A Music by Epidemic sound : https://goo.gl/NzwgrZ My other social accounts : http://www.facebook.com/frenchguycooking http://instagram.com/frenchguycooking http://www.twitter.com/frenchguycookin Planning a foodie trip to Paris ? Here are my favorite spots : https://www.frenchguycooking.com/wtf/220/what-to-doseeeat-in-paris-france Salut, Alex