Early morning shelling tutorial - JOTD EP.5
Vložit
- čas přidán 11. 09. 2024
- Jack On The Daily - Episode 5 - 28th September 2019
Episode 5 of this daily good stuff!
Here I will be showcasing the daily life of the solo chocolatier and solo entrepreneur that I am (at the moment) and bringing the ins and outs of everything I do with chocolate, and in my general life!
Today, I’m gonna bring you the shelling from yesterday in tutorial form!
I had to make sure I got these done so I legit just woke up and went straight to working, no breakfast, no nothing! That’s dedication right there!
My choccy business- art-chocolat.com
Instagram: / jackgeorger. .
Facebook: / artchocolatuk
TikTok: vm.tiktok.com/y...
Linkedin: / jack-r-07. .
Twitter: ja....
Sir make a video about how to make ganache in different flavours
That's a good idea and something I will do soon!
How can you make the bon bon’s come out of a hard plastic mold with out it breaking
Lillian Ketter great question Lillian! Two things. First of all, the chocolate moulds from chocolate world Antwerp are insanely strong. They don’t break even if you run them over in a car!
Secondly, the chocolate (when tempered and set right) contracts and gets smaller, therefore it comes away from the mould because it has gotten smaller. This makes it easier to unmould
Jack Ralph thank you
Lillian Ketter it’s my pleasure
/can I ask why do you add seed and then bring to 34 and just use it?do u not heat white to 40 seed and bring down to 28/29 then heat it back to 32 for using
What cloth do you use for cleaning the moulds jack.
James Murray hey my friend did i not reply to your comment on the first video?!? It’s a micro fibre cloth, they’re re usable and don’t leave lint like cotton does
Na didn’t see one, cheers for this one though.
My bad mate, we got there in the end!