Duo of chocolate mousses recipe with Callebaut chocolate
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- čas přidán 12. 09. 2024
- A duo of chocolate mousses made with Callebaut chocolate by Keith Marley. Keith takes us through step by step, the process of how to make this restaurant style dessert, the dessert is made using Callebaut chocolate.
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I love this guy! It kinda seems like he doesn't want to do this which is all good because he's obviously all about that pastry life. You do you Keith
So much effort... respect.
It was all about the end product. Bless him.
you guys I don't think he hates what he does he's probably just camera shy
was about to say that, he seems really uncomfortable lol
Maybe he was ill. His voice sounded like it.
Knowing chefs I've worked with in the past it's more likely he's used to swearing constantly.
Excellent breakdown of what most people would think is a complicated dish into a methodical construction of simple, easily understood procedures.
I think it's remarkable if your into food your know this is not by any level easy Absolutely Amazing chef hard work dedication skill creativity
Great dish, camera shy Chef.....result is great.
Great Keith! U deserve the legend of dessert.
WOw ! I would love to eat that desert!
fantastic creation chef!
This seems quite tedious, but the end product looks marvelous! Hats off to the chefs who does this all the time.
Gonna try making this as soon as I can :)
I would gladly pay for this dessert
........aaaaaand the chocolate mousse just came out of the piping bag!! amaizing:D
This is a decent size dessert. Not too small
yo... that passion
Oh wew amazing....!! I want it...
Technique, Technique, Technique. Look and learn kids.
Damn... Passion and effort
The plating was insane. Like Mozart
watch at at least 1.25 speed if you don't want to die
haha i did that. it was so much better!
I had it on 1.25 speed from a previous vid, I watched it in 1.00 and I snoozed
Even in 1.25 it is slowly..
I tried it and it was just like the cooking vids from Grordon Ramsay I´m used to.
Hi chef very yummy excellent dessert...how can get whole recipe with ingredients..thankyou sir
I fell asleep, what happened ??
Snooze you loose
I thought the same
LOL - the way he says 'melt' - zzzzzz
this is some next level dish. 😅
great recipe
Superb!
beautiful
Where do you get the levelling tool from? PLEASE
Keith The Chef Who Wanted To Be An Actor But His Dad Beat Him is doing a pretty good job
Nice Ilove this 👍
i know that the portion sizes r supposed to be small but a little more mousse would do
Where do you buy all the cool molds? Silicone mold And metal molds?
What do you call that metal thing that you spread the meringue.
+Louis Leoncini www.debuyer.com/en/products/stainless-steel-pascal-spreader-adjustable-in-height-and-width
Thank You.
It's 3am and I'm using this vid to fall asleep
Wow just feel part of me
great dish, probably could be plated better, but still a great dish
I literally fell asleep for two hours
Wow
so beautiful
Imagine him having an argument with Gordon Ramsay 😳
Price tag = $200
This guys got serious tekkers
Amazing food, but yeah... I legitimately almost fell asleep about 3/4 of the way through.
Hates the camera
anyone know what the tool he used to spread out the almond stuff?
It's called an offset spatula.
He looks so uncomfortable 😂
My gudness.
Did somebody force this guy to do this ?
choclo choclo dice says
dat is crazy ahaha
he doesn't show us how to make milk chocolate mousse!!! Only White chocolate mousse!!!!!
add some buteer after puting nuts on the caramel they will split
he seems a bit tired?
0:36 Glucose is sugar. Did he mean glucose and sucrose?
i think glucose is a kind of sugar, but technically it's not specifically called "sugar"
Hazel C
Then what did he mean when he said sugar?
I think he just meant glucose syrup and granulated sugar.
Helenhohoho
Saying glucose and sugar is like saying dogs and animals. Granulated what sugar? Granulated sucrose?
Granulated sugar is table sugar. It looks like cdn.chilledmagazine.com/wp-content/uploads/2015/03/GranulatedSugar.jpg
However, liquid glucose is a thicker sugar syrup that is used to prevent crystallization in sugar solutions. It looks like this www.bakeking.com.sg/sites/default/files/TAN_0689.jpg
You're right. They are all sugar but due to their different physical states, they are used for different reasons.
desserts look great! kinda reminds me of a hostage video though. is this man safe? has anyone seen him?
Really? youre going with THAT plate?
Man I wish I could do half what he does. Too lazy to open my refrigerator and start cooking.
did he say Agar-Agar?
yes.. I heard that too 😄
+Dina Geertruida i hope he said Agar-Agar Swallow. 😂 the yellow one. 😂
+Khalid Djafaar omg I tho the same thing! 😂😂
@@khaliddjafaar9833 Hahaha
had dinner at his restaurant...poor to say the least...big price for small plate...
what's up with professional pastry chefs wearing rings etc. while baking? That's not hygienic, is it??
Kidi you're allowed to wear a simple band ring like he's wearing
hahahaahhaha
😴
its not mousses, it's meese.
Its not jousses, its jesus. Jesus mate...
8:00 ... Thank me later.
Biskwee? It's pronounced Bisk. It's spelled Bisque but language is not that simple.
You might try and actually read up on whatever you're trying to correct people on. A Bisque is a shellfish based soup which is nowhere in this recipe. What he is referring to is "biscuit" which is the french word for the type of pastry cake he is inserting inside the moulds. Incidentally it is also the word for a crunchy treat in English. You have indeed proven that languages are not that simple.
these videos are obscene.
Really disappointed with this video. It was painful to what. I lost interest. I don't wish to be horrible but this guy seriously needs to learn some presentation skills. He needs to look at the camera, talk more upbeat and get over or at least learn to hide those obvious nerves.
*painful to watch.
beautiful