**A Five-Day Odyssey: Tempering Chocolate to Perfection**

The pursuit of the perfect homemade Kit Kat is a noble quest, one that requires patience, dedication, and a willingness to experiment. For our intrepid chocolatier, this journey began with a snap shiny finish on a batch of chocolate bars. "I think it looks shinier than yesterday," they noted, "I definitely tempered this chocolate because it is setting." And indeed, the finished product was a testament to their hard work and attention to detail.

However, as the chocolatier delved deeper into the process, they encountered several setbacks. The first batch failed to set properly in the mold, with one wafer strip falling apart like a fragile leaf. "I'm extremely relieved that they came out of the mold," our hero noted, "but I'm still gonna cut into it." The resulting wafers were uneven and lacked the crisp texture that Kit Kats are famous for.

Undeterred, our chocolatier attempted to revive their creations by tempering more chocolate. This time, however, they encountered a new challenge: the chocolate was too coarse. "My seed chocolate was too coarse," they admitted, "so I'm going to put this in the food processor to grind it up pretty fine." With the help of a trusty food processor, they managed to create a smooth and even texture.

As they progressed through the process, our chocolatier began to refine their technique. They experimented with different temperatures and techniques, including using a torch to melt off excess chocolate from the wafer edges. "This is set," they noted, "and that is a thick layer of chocolate." With each passing day, their creations grew more confident and assured.

Finally, after five long days, our chocolatier was ready to take on the final challenge: crafting the iconic Kit Kat snap. Using a propane torch to heat up a thin-bladed knife, they carefully sliced through their wafers, separating them into crisp and snappy bars. "Oh look at that just tell me that I did it," they exclaimed, their eyes shining with triumph.

And then, the moment of truth: the taste test. Our chocolatier assembled their first homemade Kit Kat and took a tentative bite. The result was a symphony of flavors and textures, with each component working in harmony to create something truly special. "It's definitely not as sweet," they noted, "but other than that I think you did a great job." And indeed, the finished product was a testament to their hard work and dedication.

**The Recipe: A Guide to Making Homemade Kit Kats**

So how do you make these delicious treats at home? The recipe begins with a simple mixture of cake flour, cornstarch, powdered sugar, baking powder, and kosher salt. In a food processor, stream in half cup of melted cooled unsalted butter, three-quarter cup water, and two teaspoons vanilla extract until smooth. Cook the batter in batches in a greased waffle cone iron, then trim to the width of your chocolate molds.

Bake the wafers in a 300-degree oven until crisp, crush wafer trimmings, and pass through a sieve to find crumbs with melted dark chocolate and stir in a generous pinch of salt. Spread filling in a thin layer over rectangular wafers, layering in stacks of three, wrap stacks tightly in plastic, place between two baking sheets, and weigh down with cans to flatten.

Chill until the filling is set, then slice crosswise into seven millimeter wide strips. Chill again, lightly spray chocolate molds with non-stick cooking spray, and temper chocolate by melting 12 ounces milk chocolate over a double boiler until smooth and temperature reaches 110 fahrenheit.

Add 3 ounces finely chopped milk chocolate and stir just to incorporate, let's sit three minutes, then stir without incorporating air until chocolate is smooth and registers 86 fahrenheit. Do parchment strip test, transfer temper chocolate to a piping bag, and sniff an opening pipe chocolate into three molds at a time.

Then, place two wafer strips side by side in each mold, chill until chocolate is set, invert molds and tap out onto surface, use a propane torch to heat a thin-bladed knife, slice chocolates in half lengthwise to separate wafers, chill again until set, and lightly spray with non-stick cooking spray.

Fill three millimeters deep with more tempered milk chocolate, set chocolates into pan side by side, chill again until set, remove from mold, trim with a hot knife, and separate into groups of four. And that's it – your very own homemade Kit Kats, made with love and care, one wafer at a time.

"WEBVTTKind: captionsLanguage: enso i used to do this as a kid when i ate them without like separate out the layers oh my god this is definitely surprise anybody oh god covered in chocolate hey everyone i'm claire and today i am making a gourmet version of kitkat one of my favorites so this is the classic four bar crispy wafers in milk chocolate you get that little snap when you break one of the bars off it has this sort of squared off base and then it tapers as you get to the top it's really just a stack of three crisp wafers with chocolate in between and i think another big key is this very very fine very uniform crosshatch waffle texture that i think is going to be challenging to to get that texture because we don't have anything that's that fine in terms of a pattern it's very very crisp and crunchy it's also really sweet this one is dark chocolate you can already see a big difference in how the like chocolate kind of behaves it's like has a more brittle texture which you get with dark chocolate not as quick to melt delicious this one we don't really know what kind this is i'm thinking green tea matcha it's the cutest thing i've ever seen no not my favorite you want a kitkat have a kitkat there is like a definition in the layers i was saying before like stroopwafel like like uh meets like a cheeto like right you know brad get the dehydrator out will you set me up with a dehydrator i'm sorry never mind like what's the essential elements that i have to keep i think it's the crispiness it's got to be a little trapezoid right that's the shape trapezoid right yeah animal in a little trap like what do you think we can improve upon a little less sweet i think you could take the sugar down yeah the consensus is that the milk chocolate has nice texture but it's very very sweet so i think to get a chocolate that has that same like melty quality but is a little less sweet i'm gonna mix dark chocolate and milk chocolate clearly this has a snap that's because the chocolate is tempered which means that it is in like a crystalline structure so i'm going to attempt chocolate tempering which i've never successfully done we'll see how that goes so now my hair part time to read the ingredients ingredients sugar wheat flour non-fat milk cocoa butter chocolate kernel oil fat lactose parentheses contains two percent or less less than parentheses emulsifier vanilla artificial flavor salt yeast baking soda it's not that many ingredients i'm gonna have to google pgpr because i don't know what that is okay so it stands for polyglycerol hey okay but it's an emulsifier made from glycerol and fatty acids in chocolate approaching the behavior of a newtonian fluid i think my understanding of what that means is it makes it easier to pour gonna just ignore that courtney kardashian kitkat i am gonna show you guys how to eat a kitkat hold the top layer off and eat that oh i think there's a lot to this actually i'm going to use this method for isolating the the wafer whatever temperature kourtney kardashian had her kitkat it seemed really great for separating the layers so we're going to try to do that okay that was i think that was perfect as soon as i touch it it very very easily breaks apart i heard a rumor that part of what's in kitkat is crushed up like imperfect pieces of kitkat that they can't use there's definitely like cookie crumb texture in there so i think that kind of confirms that suspicion i am gonna start i think with a base recipe for the wafer that's like stroopwafel they're very very thin sort of like waffle textured wafers so that's where i'm gonna start i looked up online and there's a martha stewart recipe for stroopwafel so i'm going to grab those ingredients and get it together so the first thing is to combine one and a quarter cups all-purpose flour a teaspoon of baking powder and a pinch of salt then i'll whisk the egg whites and the sugar until light then stream in the vanilla extract and then melted butter mix dry into wet and i can go ahead and start to cook it the only thing we have in the kitchen that i can think of that has that waffle texture was the bottoms of these springform pans my idea of how to do this is to keep them up in the oven grease them put the batter onto them and then stack them i don't know put them back in the oven until they're kind of baked through okay so five minutes okay it's definitely too thick i need it to be very very crisp it has a cake-like consistency which is not really what i'm going for um okay so this time i'm gonna add some cornstarch for that crisp texture and a higher portion of butter oh that's melting all over the place i have some ooze oh god oh no oh no that did not work too much butter i don't know this is the time of day where i don't really care anymore oh wait let me think hold on let me think about it i can't i can't rush this process or wait i have an idea let's take that batter from before and add some more cornstarch let's see what happens my time is going off yeah no no and we're done for today so i did think about that combination of lightness and airiness with um crunch so i don't think this is cheating rice krispies is just basically puffed rice so it's really an ingredient my idea was maybe to make like a basic sugar cookie crush it up add crushed rice krispies bind it together and then bake it again well i did a sugar cookie base my idea is to grind up sugar cookie mix it with ground up rice krispies and to set it into like it is not a kitkat no i'm not i didn't say it was a kitkat obviously brad it's not this is not i did not sound like i made a kitkat here try it and then add the rice krispies i don't want to add too much but i also well whatever um i think i had too much rice krispies just a little bit it's a little too thick to spread oops okay it's totally different than the first one it's like not airy enough i mean it's flat nailed that maybe scratch the cookie and just go rice crispy with a light dusting of flour spritz a little bit of water and i get a little bit of a paste i don't think it's going to work oh what's this that's a waffle cone maker and then you just gotta cut it into a rectangle but still it's gonna come down to the batter do you wanna try that rice krispie thing and let me know how it turns out do i wanna try it yeah what are you doing right now are you busy i think it's crazy enough to work you want a whisk do you want to scoop no like how long does it take it looks pretty good oh my god it's a freaking way well i gotta write this down what'd you add i don't know i kind of blacked out it doesn't have like the same richness i would introduce either cream or butter no you don't need richness it's a kickback there's milk fat in it yeah so now i'm starting off with a little bit of whipped cream instead of grinding rice krispies treats i'm just gonna use rice flour i'm gonna splash water no no no no it's good no it's not good of course it's all the cream you put in there eh no okay it tastes good it tastes like burnt milk all right claire let's try this out i'm gonna measure some stuff out yeah i'm gonna write it down one cup rice krispies third of a cup all purpose nice pinch of salt perfect one tablespoon of cream that's your call and then we're gonna go straight to water huh that looks pretty good oh it looks great it's a little chewy and it's a little sweet it looks crispy it sure does so is that i say 20 sides a second 20 seconds aside yes i said it's a little rice like a little bit of like stickiness it doesn't really do the like dissolve in your mouth thing it's not totally sold on the rice crisp the ground rice krispies but i do think it has to be made in an iron so we have that coming in a couple days and i still haven't even touched the like tempered chocolate thing so i just pray this doesn't take me five more days what i think was wrong with the wafer yesterday was almost too lacy too delicate we do have cake flour it gives you a more tender light result i think i'm going to get rid of the cream and just go butter i'll try it again i'll let you know what do you want and take a look take a look watch me make this one up oh hold up there i think you're in the cookie cake region again a little bit of oil oil instead of butter yeah i am going to ignore what brad said this time i'm going to use the same batter i'm going to practice cutting it put them in the oven and see what happens i just want to make sure it's not browning oh my god you're kidding me i'm truly shocked slightly horrified and mostly impressed that this arrived i think this looks like a really really good surface let me check on these it could be a little more tender in texture maybe a little more cornstarch okay i can see through it it's that thin which i think is really really a good sign this is a guide for me for the width so let me immediately give it a trim so here's that crisp edge that i trimmed off that one's definitely the best one yet i'm so relieved actually hey bran oh yeah right oh this is the best yeah yeah the best one yet ship it right pretty close all right so should we try a couple more of these i think it's like two millimeters i think it's the same thickness as the is the cake it's basically perfect so i think next time optic crushes are really really fine stack fill cut across temper set unmold i'm done thank god so now i want to get some chocolate melting for the filling dark chocolate milk chocolate temper at different temperatures so what i'll do is do a dark chocolate filling and then a milk chocolate exterior salt it's really good mmm salty pop this in the fridge so that it sets give me give me a meat okay great so i'm gonna check on the status of these wafers and i'm going to try cutting them is it how many do i need to make total so i'm happy with the way these turned out now it's time to temper i've been avoiding it long enough so i brought some light reading it's just like a encyclopedic reference for all things pasters the ideal ambient temperature for chocolate tempering is 70 fahrenheit what do we think it is in here 75 yeah it's hot oh listen to this in a room that's warmer than 70 the chocolate may never be able to be tempered keyword doesn't look good i'm going to use something called the seed method which is basically you melt chocolate you add some chopped chocolate to it to bring the temperature down and then you heat it back up these here are my molds i'm going to put two side-by-side wafers in each one i want to bring this up to 110. oh god now it's climbing oh my god whatever there's still so much seed chocolate in it oh this is supposed to set within two minutes but it should have a snap shiny finish so that was two minutes it's still a little bendy yeah it won't it doesn't really snap under temperature i think so even though i don't think that temper test was totally successful i'm still gonna do a test because i'm that impatient and stubborn that looks looks terrible but i'm gonna pop it in the fridge and we're gonna see if they set ready nope okay i'm extremely relieved that they came out of the mold so i'm going to cut into it all right this one didn't hold together very well the whole thing one thing just fell apart see i can't i'm having i can't really split them without one of them kind of breaking oh i see i should like i want you to know that i can accept zero criticism right now oh it's perfect nailed it claire i think you were a little heavy though oh no this one already set it's all set and i don't want to waste any more of these i can't do it anymore i quit we're finishing today no matter what i'm tempering chocolate again my seed chocolate was too coarse so i'm going to put this in the food processor to grind it up pretty fine so it's nice this looks smooth we're at 86. it is i do think it looks shinier than yesterday okay i mean i definitely tempered this chocolate because it is setting once i turn them out and set them into the loaf pan to make that base that will get coated looking very good that one stubborn guy oh all right you know so my yield is getting smaller and smaller as we go on i think i'm going to use our torch to basically get a blade very very hot so that it will melt the chocolate rather than causing pieces to splinter off this is set oh that is a thick layer of chocolate whoa i have an idea let me trim these sides i'm going to heat up this sheet tray i'm going to go from the hot sheet pan onto this chilled tray right here melt off a layer of chocolate back into the fridge our homemade kitkats here's the real test of is to have that snap very snappy oh look at that just tell me that i did it oh my god i did successfully temper chocolate it's definitely not as sweet a little thick on the walls but other than that i think you did a great job but you taste it visually thank you okay i'd say you improved it definitely oh my god thanks carla please try it you know what i'm going to say it doesn't say kit kat on it no it's not supposed to say kitkat it's supposed to say half sour cat oh right oh look multi-layered yeah so snappy thank god like the chocolate's too good almost yeah you know clear it's good i'm very i'm very happy very very happy how you make a kit kat at home pulse one cup cake flour half cup cornstarch third cup powdered sugar one and a half teaspoon baking powder and half teaspoon kosher salt in a food processor stream in half cup melted cooled unsalted butter three quarter cup water and two teaspoons vanilla extract until smooth cook batter and batches in a greased waffle cone iron then trim to width of chocolate molds bake wafers in a 300 degree oven until crisp crush wafer trimmings then pass through a sieve find crumbs with melted dark chocolate and stir in a generous pinch salt spread filling in a thin layer over rectangular wafers layering in stacks of three wrap stacks tightly in plastic place between two baking sheets and weigh down with cans to flatten chill until filling is set then slice crosswise into seven millimeter wide strips chill strips and lightly spray chocolate molds with non-stick cooking spray to temper chocolate melt 12 ounces milk chocolate over a double boiler until smooth and temperature reaches 110 fahrenheit add 3 ounces finely chopped milk chocolate and stir just to incorporate let's sit three minutes then stir without incorporating air until chocolate is smooth and registers 86 fahrenheit do parchment strip test transfer temper chocolate to a piping bag and sniff an opening pipe chocolate into three molds at a time then place two wafer strips side by side in each mold chill until chocolate is set then invert molds and tap out onto surface use a propane torch to heat a thin bladed knife then slice chocolates in half lengthwise to separate wafers chill chocolates until set again lightly spray a standard low fan with non-stick cooking spray then fill three millimeters deep with more tempered milk chocolate set chocolates into pan side by side and chill again until set remove from mold and trim with a hot knife and separate into groups of four i really am happy with the final product and i feel i was gonna say proud of what i have achieved but i don't know it's like was it should anyone spend five days trying to make three homemade kitkats seems dubiousso i used to do this as a kid when i ate them without like separate out the layers oh my god this is definitely surprise anybody oh god covered in chocolate hey everyone i'm claire and today i am making a gourmet version of kitkat one of my favorites so this is the classic four bar crispy wafers in milk chocolate you get that little snap when you break one of the bars off it has this sort of squared off base and then it tapers as you get to the top it's really just a stack of three crisp wafers with chocolate in between and i think another big key is this very very fine very uniform crosshatch waffle texture that i think is going to be challenging to to get that texture because we don't have anything that's that fine in terms of a pattern it's very very crisp and crunchy it's also really sweet this one is dark chocolate you can already see a big difference in how the like chocolate kind of behaves it's like has a more brittle texture which you get with dark chocolate not as quick to melt delicious this one we don't really know what kind this is i'm thinking green tea matcha it's the cutest thing i've ever seen no not my favorite you want a kitkat have a kitkat there is like a definition in the layers i was saying before like stroopwafel like like uh meets like a cheeto like right you know brad get the dehydrator out will you set me up with a dehydrator i'm sorry never mind like what's the essential elements that i have to keep i think it's the crispiness it's got to be a little trapezoid right that's the shape trapezoid right yeah animal in a little trap like what do you think we can improve upon a little less sweet i think you could take the sugar down yeah the consensus is that the milk chocolate has nice texture but it's very very sweet so i think to get a chocolate that has that same like melty quality but is a little less sweet i'm gonna mix dark chocolate and milk chocolate clearly this has a snap that's because the chocolate is tempered which means that it is in like a crystalline structure so i'm going to attempt chocolate tempering which i've never successfully done we'll see how that goes so now my hair part time to read the ingredients ingredients sugar wheat flour non-fat milk cocoa butter chocolate kernel oil fat lactose parentheses contains two percent or less less than parentheses emulsifier vanilla artificial flavor salt yeast baking soda it's not that many ingredients i'm gonna have to google pgpr because i don't know what that is okay so it stands for polyglycerol hey okay but it's an emulsifier made from glycerol and fatty acids in chocolate approaching the behavior of a newtonian fluid i think my understanding of what that means is it makes it easier to pour gonna just ignore that courtney kardashian kitkat i am gonna show you guys how to eat a kitkat hold the top layer off and eat that oh i think there's a lot to this actually i'm going to use this method for isolating the the wafer whatever temperature kourtney kardashian had her kitkat it seemed really great for separating the layers so we're going to try to do that okay that was i think that was perfect as soon as i touch it it very very easily breaks apart i heard a rumor that part of what's in kitkat is crushed up like imperfect pieces of kitkat that they can't use there's definitely like cookie crumb texture in there so i think that kind of confirms that suspicion i am gonna start i think with a base recipe for the wafer that's like stroopwafel they're very very thin sort of like waffle textured wafers so that's where i'm gonna start i looked up online and there's a martha stewart recipe for stroopwafel so i'm going to grab those ingredients and get it together so the first thing is to combine one and a quarter cups all-purpose flour a teaspoon of baking powder and a pinch of salt then i'll whisk the egg whites and the sugar until light then stream in the vanilla extract and then melted butter mix dry into wet and i can go ahead and start to cook it the only thing we have in the kitchen that i can think of that has that waffle texture was the bottoms of these springform pans my idea of how to do this is to keep them up in the oven grease them put the batter onto them and then stack them i don't know put them back in the oven until they're kind of baked through okay so five minutes okay it's definitely too thick i need it to be very very crisp it has a cake-like consistency which is not really what i'm going for um okay so this time i'm gonna add some cornstarch for that crisp texture and a higher portion of butter oh that's melting all over the place i have some ooze oh god oh no oh no that did not work too much butter i don't know this is the time of day where i don't really care anymore oh wait let me think hold on let me think about it i can't i can't rush this process or wait i have an idea let's take that batter from before and add some more cornstarch let's see what happens my time is going off yeah no no and we're done for today so i did think about that combination of lightness and airiness with um crunch so i don't think this is cheating rice krispies is just basically puffed rice so it's really an ingredient my idea was maybe to make like a basic sugar cookie crush it up add crushed rice krispies bind it together and then bake it again well i did a sugar cookie base my idea is to grind up sugar cookie mix it with ground up rice krispies and to set it into like it is not a kitkat no i'm not i didn't say it was a kitkat obviously brad it's not this is not i did not sound like i made a kitkat here try it and then add the rice krispies i don't want to add too much but i also well whatever um i think i had too much rice krispies just a little bit it's a little too thick to spread oops okay it's totally different than the first one it's like not airy enough i mean it's flat nailed that maybe scratch the cookie and just go rice crispy with a light dusting of flour spritz a little bit of water and i get a little bit of a paste i don't think it's going to work oh what's this that's a waffle cone maker and then you just gotta cut it into a rectangle but still it's gonna come down to the batter do you wanna try that rice krispie thing and let me know how it turns out do i wanna try it yeah what are you doing right now are you busy i think it's crazy enough to work you want a whisk do you want to scoop no like how long does it take it looks pretty good oh my god it's a freaking way well i gotta write this down what'd you add i don't know i kind of blacked out it doesn't have like the same richness i would introduce either cream or butter no you don't need richness it's a kickback there's milk fat in it yeah so now i'm starting off with a little bit of whipped cream instead of grinding rice krispies treats i'm just gonna use rice flour i'm gonna splash water no no no no it's good no it's not good of course it's all the cream you put in there eh no okay it tastes good it tastes like burnt milk all right claire let's try this out i'm gonna measure some stuff out yeah i'm gonna write it down one cup rice krispies third of a cup all purpose nice pinch of salt perfect one tablespoon of cream that's your call and then we're gonna go straight to water huh that looks pretty good oh it looks great it's a little chewy and it's a little sweet it looks crispy it sure does so is that i say 20 sides a second 20 seconds aside yes i said it's a little rice like a little bit of like stickiness it doesn't really do the like dissolve in your mouth thing it's not totally sold on the rice crisp the ground rice krispies but i do think it has to be made in an iron so we have that coming in a couple days and i still haven't even touched the like tempered chocolate thing so i just pray this doesn't take me five more days what i think was wrong with the wafer yesterday was almost too lacy too delicate we do have cake flour it gives you a more tender light result i think i'm going to get rid of the cream and just go butter i'll try it again i'll let you know what do you want and take a look take a look watch me make this one up oh hold up there i think you're in the cookie cake region again a little bit of oil oil instead of butter yeah i am going to ignore what brad said this time i'm going to use the same batter i'm going to practice cutting it put them in the oven and see what happens i just want to make sure it's not browning oh my god you're kidding me i'm truly shocked slightly horrified and mostly impressed that this arrived i think this looks like a really really good surface let me check on these it could be a little more tender in texture maybe a little more cornstarch okay i can see through it it's that thin which i think is really really a good sign this is a guide for me for the width so let me immediately give it a trim so here's that crisp edge that i trimmed off that one's definitely the best one yet i'm so relieved actually hey bran oh yeah right oh this is the best yeah yeah the best one yet ship it right pretty close all right so should we try a couple more of these i think it's like two millimeters i think it's the same thickness as the is the cake it's basically perfect so i think next time optic crushes are really really fine stack fill cut across temper set unmold i'm done thank god so now i want to get some chocolate melting for the filling dark chocolate milk chocolate temper at different temperatures so what i'll do is do a dark chocolate filling and then a milk chocolate exterior salt it's really good mmm salty pop this in the fridge so that it sets give me give me a meat okay great so i'm gonna check on the status of these wafers and i'm going to try cutting them is it how many do i need to make total so i'm happy with the way these turned out now it's time to temper i've been avoiding it long enough so i brought some light reading it's just like a encyclopedic reference for all things pasters the ideal ambient temperature for chocolate tempering is 70 fahrenheit what do we think it is in here 75 yeah it's hot oh listen to this in a room that's warmer than 70 the chocolate may never be able to be tempered keyword doesn't look good i'm going to use something called the seed method which is basically you melt chocolate you add some chopped chocolate to it to bring the temperature down and then you heat it back up these here are my molds i'm going to put two side-by-side wafers in each one i want to bring this up to 110. oh god now it's climbing oh my god whatever there's still so much seed chocolate in it oh this is supposed to set within two minutes but it should have a snap shiny finish so that was two minutes it's still a little bendy yeah it won't it doesn't really snap under temperature i think so even though i don't think that temper test was totally successful i'm still gonna do a test because i'm that impatient and stubborn that looks looks terrible but i'm gonna pop it in the fridge and we're gonna see if they set ready nope okay i'm extremely relieved that they came out of the mold so i'm going to cut into it all right this one didn't hold together very well the whole thing one thing just fell apart see i can't i'm having i can't really split them without one of them kind of breaking oh i see i should like i want you to know that i can accept zero criticism right now oh it's perfect nailed it claire i think you were a little heavy though oh no this one already set it's all set and i don't want to waste any more of these i can't do it anymore i quit we're finishing today no matter what i'm tempering chocolate again my seed chocolate was too coarse so i'm going to put this in the food processor to grind it up pretty fine so it's nice this looks smooth we're at 86. it is i do think it looks shinier than yesterday okay i mean i definitely tempered this chocolate because it is setting once i turn them out and set them into the loaf pan to make that base that will get coated looking very good that one stubborn guy oh all right you know so my yield is getting smaller and smaller as we go on i think i'm going to use our torch to basically get a blade very very hot so that it will melt the chocolate rather than causing pieces to splinter off this is set oh that is a thick layer of chocolate whoa i have an idea let me trim these sides i'm going to heat up this sheet tray i'm going to go from the hot sheet pan onto this chilled tray right here melt off a layer of chocolate back into the fridge our homemade kitkats here's the real test of is to have that snap very snappy oh look at that just tell me that i did it oh my god i did successfully temper chocolate it's definitely not as sweet a little thick on the walls but other than that i think you did a great job but you taste it visually thank you okay i'd say you improved it definitely oh my god thanks carla please try it you know what i'm going to say it doesn't say kit kat on it no it's not supposed to say kitkat it's supposed to say half sour cat oh right oh look multi-layered yeah so snappy thank god like the chocolate's too good almost yeah you know clear it's good i'm very i'm very happy very very happy how you make a kit kat at home pulse one cup cake flour half cup cornstarch third cup powdered sugar one and a half teaspoon baking powder and half teaspoon kosher salt in a food processor stream in half cup melted cooled unsalted butter three quarter cup water and two teaspoons vanilla extract until smooth cook batter and batches in a greased waffle cone iron then trim to width of chocolate molds bake wafers in a 300 degree oven until crisp crush wafer trimmings then pass through a sieve find crumbs with melted dark chocolate and stir in a generous pinch salt spread filling in a thin layer over rectangular wafers layering in stacks of three wrap stacks tightly in plastic place between two baking sheets and weigh down with cans to flatten chill until filling is set then slice crosswise into seven millimeter wide strips chill strips and lightly spray chocolate molds with non-stick cooking spray to temper chocolate melt 12 ounces milk chocolate over a double boiler until smooth and temperature reaches 110 fahrenheit add 3 ounces finely chopped milk chocolate and stir just to incorporate let's sit three minutes then stir without incorporating air until chocolate is smooth and registers 86 fahrenheit do parchment strip test transfer temper chocolate to a piping bag and sniff an opening pipe chocolate into three molds at a time then place two wafer strips side by side in each mold chill until chocolate is set then invert molds and tap out onto surface use a propane torch to heat a thin bladed knife then slice chocolates in half lengthwise to separate wafers chill chocolates until set again lightly spray a standard low fan with non-stick cooking spray then fill three millimeters deep with more tempered milk chocolate set chocolates into pan side by side and chill again until set remove from mold and trim with a hot knife and separate into groups of four i really am happy with the final product and i feel i was gonna say proud of what i have achieved but i don't know it's like was it should anyone spend five days trying to make three homemade kitkats seems dubious\n"