I absolutely love your tutorial. Its one of the best I have watched., Very informative and very explanatory. But for the life of me I still canot temper chocolate. Thank you Perth WA
Wow such a beautiful explanation about chocolate Please can u tell me when u melt the chocolate do i have to add anything to it? Id love to try to have a go on my nieces cake Thanks again 4 this wonderful vlog
I am grateful fo this chef. This video by far is one of the best demos I have watched. You are born to teach. 8 wish I could assist you and apprentice with you.
Renee Adams It would be quite difficult to do. Because chocolate melts at around 50-55 degrees, and you temper at to 32 degrees, your caramel would have to be around the same temperature, but caramel at that temperature is very sticky and almost impossible to do. However, if you wanted to make curls and such with caramel, you could, depending on what you add to the caramel. For instance, if you made a chocolate caramel sauce with correct proportions of chocolate to caramel, you could cool it down enough until it is not so sticky. All this is a very tricky process, generally for caramel designs, sugar is caramelized until the desired colour, and then poured over stencils to make disks, ribbons, etc. Or is spun very finely to make "nests of sorts" hope this helps :)
im going to go out on a limb and say this only works with couveture chocolate and not that candy melts stuff that uses oils instead of cocoa butter. at work we have a guittard chocolate that doesnt containt cocoa butter, but rather partially hydrogenated oil so its hard to make chocolate decorations like this because it sets up hard, doesnt have a malleable stage.
Awesome videos! Love how simple but professional it is!
I've watched countless videos on chocolate and this is by far the best and most informative
One of the best chocolate tutorials I have seen. Thank you very informative and fantastic instructions.
ahhhhhhh so amazzing. chef made it look so simple.
first time someone is explaining how to treat chocolate properly. thank you..
De Cnijf Kris yes u r correct
Callabaut is MY FAVORITE chocolate!! Great video. Elegant techniques!!
Awesome teaching chef ... crystal clear 👏🏻👍🏻👌🏻
I love this video!! I'm doing this stuff in my chocolate class at LCB.
Wonderful
Gostei o melhor que vi até agora.. Parabéns!!!
I absolutely love your tutorial. Its one of the best I have watched., Very informative and very explanatory. But for the life of me I still canot temper chocolate. Thank you Perth WA
Just wow
thanks for take the time to upload this video, this was so interesting and amazing.... I would like to do some of these decorations
Awesome video tutorial! Thank you!
Wow so perfect.
Congrats by Brazil.
really it is so amazing experience. I Loved.
Great tutorial. You make it look so easy
wow, with your expertise , you make it look so effortless!!
Beautiful video. More please!
you are amazing!
Many thanks I've learnt so much from you👍👍👍
Muy claro y didáctico; utilísimo!
I will never do this, but fun to watch chef do it!
nice!!!!!!
Wow .ty so much sir you give great idea and great Tips 👌 👍 👍
Parabéns,trabalho maravilhoso
👏👏👏👍👍👍
superbbbb
your teaching is amazing
u teach us properly n ur tips are fabalous
Really appreciate sir
Thank you!! I learnt so much from your video. :D
ok
Great video! Thanks so much!
Wow such a beautiful explanation about chocolate
Please can u tell me when u melt the chocolate do i have to add anything to it?
Id love to try to have a go on my nieces cake
Thanks again 4 this wonderful vlog
Bravissimo ma soprattutto ottima spiegazione.Grazie :-)
I've been looking for these techniques.
Parabéns!!!!! Show d+.
Saludos desde Monterrey nl.Mexico 👏👏👍👍🇲🇽🇲🇽🇲🇽
Thanks for the quick response!
Really very well , very good explanation , very good video.
I love you and i love your job .
Thank you so much
gracias por clase tan hermosa!!!
Awesome 👌👌
Very interesting. One of the most professional videos. Two thumbs up sir
Eres un maestro.
What a nice video. Thank you very much Chef. Help me a lot
Where can I find the chocolate melting pot that you use, as well as the transfers, I also need to find a marble slab?
Hey Man... Hats off to u
what else you mix with chocolate?
wonderful!
Excellent
Chef
this is a very good video. Congratulations
Lindos! Parabéns!
just love it
perfect job interesting
mind blowing sir thanku for sharing the video please tell me how do i buy thechoclate andhe best brand best one out of all
Nice ...
Amei 👏🏻👏🏻👏🏻👏🏻
BEST..HAPPY
It is wonderful. Thanks you for this technique. I love the chocolate.
ну и как их понять? по картинкам? получается просто нужно смотреть и всё?
wow thank you so much chef :)
I am grateful fo this chef. This video by far is one of the best demos I have watched. You are born to teach. 8 wish I could assist you and apprentice with you.
buenisimo,muy util
Bravissimo!
Great videa, thanks
Thanku sir amazing desgn
روعة ومبتكر
Thank you....You're amazing!
👏👏👏👏👍👍👍👍
Amazing
THE BEST
Супер!
Machaa allah
Que chocolate você usou? Não precisa temperar? Grata
brillant
👏👏👏👏👏👏👏
Very good
But how to temper a chocolate ? What type of a chocolate we Can use for a decoration ?
Google is about to be ur best friend dude
Vanita Kamble guey kvc k
nice
pena que nao entendo nada o que ele fala,mais é um mestre,alguem poderia me dizer se o chocolate é puro ou fracionado
ele usou o chocolate nobre, temperou no mármore
Thanks chef
👍
chocolate recipe plz
This is perfect! I'm Brazilian.
Is it possible to incorporate caramel into any of these techniques?
Renee Adams It would be quite difficult to do. Because chocolate melts at around 50-55 degrees, and you temper at to 32 degrees, your caramel would have to be around the same temperature, but caramel at that temperature is very sticky and almost impossible to do. However, if you wanted to make curls and such with caramel, you could, depending on what you add to the caramel. For instance, if you made a chocolate caramel sauce with correct proportions of chocolate to caramel, you could cool it down enough until it is not so sticky. All this is a very tricky process, generally for caramel designs, sugar is caramelized until the desired colour, and then poured over stencils to make disks, ribbons, etc. Or is spun very finely to make "nests of sorts" hope this helps :)
Chef Crystal clear than
bien d'accord, en sous titre français çe serait mieux
Oh damn *heavy breathing*
im going to go out on a limb and say this only works with couveture chocolate and not that candy melts stuff that uses oils instead of cocoa butter. at work we have a guittard chocolate that doesnt containt cocoa butter, but rather partially hydrogenated oil so its hard to make chocolate decorations like this because it sets up hard, doesnt have a malleable stage.
Thagatchari masigi videosi yengjadgi chocolate cakeki design karmna tougani haiba khngjare yaiphaba chaokhtpa oibiyu
i need you training me
What are parabens
Que pena engles.
ela o maa neciye verersen
To hard for me
не интересно, есть по русскому
Супер!
nice