how to make chocolate garnishes decorations tutorial how to cook that ann reardon
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- čas přidán 26. 08. 2024
- How to make chocolate decorations to garnish your desserts.
choc decorations blog post www.howtocookth...
how to temper chocolate and what chocolate to use:www.howtocookth...
alcohol free chocolate swirlies: • Crazy Chocolate Swirl ...
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Wow her videos have really improved over the years
No, I studied nutrition and food science and then continued study to become a dietitian - you'd think my blog would be healthy foods! But if you're only going to have treats occasionally you might as well make them memorable.
Hi Bushra, I am so glad that you love cooking and are having fun with chocolate decorations... and that you are only 12. By the time you are my age you will be teaching others how to cook on your youtube channel : )
great to see, you obviously enjoy cooking too.
Hi Rebecca, lovely to hear form you, what recipe video do you want to see?
Hi Amy, you can leave the alcohol out of the lava cake altogether and just add a little bit of coffee instead. Have fun with it.
Hola javier granados, Cualquier chocolate con manteca de cacao en los ingredientes es verdadero chocolate. Verdadero chocolate tiene que ser llevado en el genio que establece a temperatura ambiente. Falso chocolate contiene grasa vegetal y dosis no gusto tan bueno pero no es necesario ser templado para definir.
hi misssunshine11221, there is a link in the description below the video to the alcohol free swirlies
i love how you say "alluminum" :)
Hi Sam Yu, the clear plastic is called acetate, you can use any flexible clear plastic as long as it is clean.
hi emily, the clear paper is plastic, you can buy overhead projector paper form a stationary sotre or thick acetate form a bakery supply store or buy a document folder that has a clear cover on it and wash it, cut it up and use that.
I LOVE YOUR VIDEOS. I have been searching for good videos on how to make desserts, and I have now found them!!!
GRAZIE for ITALY!
hi Kristi, you can't use water because it freezes, at 0 degrees the alcohol is still liquid. This means the chocolate sets instantly when it hits it so you get interesting shapes.
@MsDanielleRene alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks. Water milk... freeze at 0 degrees so they are not cold enough for it to work. I have heard of people piping chocolate onto sifted cocoa powder to make similar 3D effect but with a dull powder finish. I have not tried that but if you do not wish to use alcohol you could give it a try.
Hi Ahseym, I mainly use cadbury chocolate as i like the taste and it is easy to get in the store here. If you click on chocolate tutorials in the description below the video it will take you tot he chocolate playlist, there is a video there on what chocolate to use for decorations which explains how to read the labels of the chocolate at your store.
hi kaitepao1 yes you can replace it with anything with a high sugar concentration - like about 30% undiluted cordial works if you're form a country that has cordial. You can't use water because it will freeze, the alcohol lowers the freezing point so it can be really cold but still a liquid.
Hi Stephanie, there is a very small amount, most of it drips or evaporates off. If you want an alcohol free version there is a link in the description below this video to that one.
Hi @meoluv145 most stationary / office supplies stores should have them - look for overhead projection sheets or the may have thicker ones for the front document covers.
Hi merejilda merejildaa Int he glass is marsala a sweet italian dessert wine, the alcohol does not freeze at 0 degrees so it can be really cold but still liquid.
hi gr8ful04 it is a sweet italian dessert wine that has been in the freezer, alcohol does not freeze at 0 degrees which is why it works.
Hi Prisha no it needs to be 0 degrees and water is frozen then, you can use a 30% sugar solution as it has a lower freezing point than water.
Hi Sally Garland, Alchol does not freeze at 0 degrees, that is why this works. But you can use a high sugar concentrated solution (30% sugar, I suggest using some glucose syrup in it to prevent crystallization OR you could use undiled cordial if you are in Australia or UK) or salty water also has a lower freezing point but will taste. The alcohol also evaporates off well so they work best that way. If you click on 'show more' under the video there is a link to alcohol-free chocolate swirlies.
great to hear Collegegirlchic23, thanks for taking the time to leave a comment : )
I keep meaning to look up your video on tempering chocolate, and I keep getting side-tracked by other amazing videos. You really are an amazing chocolateer! Thank you so very much for these videos!
Hi wiktoria, The chocolate sets immediately as it is so cold so it does not effect the chocolate itself but any tiny beads of alcohol that do not drip or evaporate off will give a slight flavour. This is why I use marsala because it has a sweet flavour that goes well with desserts and cakes.
Hi JenEa2k7, you can use milk, white or dark, I fend the dark the easiest to keep in temper. If you click on chocolate tutorials in the description below this vid there is a video there on tempering chocolate and another on what chocolate to use that may be useful.
Hi freaking 54, I put buttercream inside another ziplock bag and store it in the freezer. Melted chocolate never requires storing in our house there are always kids just waiting to lick the bowl. If it is not real chocolate - watch the video on what chocolate to use - then just spread on some aluminum foil, let it set then break into pieces and store in a ziploc bag. If it is real choc you can do the same thing but I find it easier just to melt small amounts at a time rather than storing it.
Hi Janais there is a link in the description below the video to the alcohol free swirlies
Hi Pavan Shah Marsala is a sweet italian dessert wine that is 14% alcohol. The alcohol decreases the freezing point of the liquid so that this works. You can use any alcohol with similar percent alcohol as a substitute.
If I have time to make sure it is tempered then I use cadbury's because I like the taste. (there is a link in this video to the temper video). If running short on time then I use nestle choc melts that do not have cocoa butter so do not need tempering.
I once set a potato on fire in the microwave. LOL As for the chocolate - 30 seconds stir, 20 sec stir, 10 sec stir... unless it is a tiny amount like a few buds then start with 10 sec stir. Microwaves heat unevenly so you have to stir or you will notice one spot will be burning while another is not even melted. And make sure you use a bowl that does not retain heat. Once you've done it a few time it is so much easier than the stovetop double boiler.
Alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks. Water milk... freeze at 0 degrees so they are not liquid at a cold enough temp for it to work.
Thank you for all the wonderful videos you make. Q: How long can you store the piped chocolate decorations & how do you store them?
Hi MultiEquations, You can use overhead projection sheets from office supply stores, thick acetate from craft stores or even flexible plastic from the front of a document holder as long as it is really clean and dry.
That's right @robrosy it will just take longer to cool if not on the marble. You can just put a baking tray in the fridge for a while cover that in alfoil and work on that if you want it to cool faster but if you're just starting it can be good to have more time to work before it sets. Watch the video on tempering chocolate in the microwave - make sure you don't heat it too hot and it will not take as long to cool either.
Hi rubiredsillie, It is regular chocolate that is tempered. If you do not want to temper the chocolate (there is a link in this video to the how to temper choc video) then you can use some chocolate melts which contain vegetable oil instead of cocoa butter so do not need tempering. (if you use real cocoa butter chocolate and do not temper it then it will melt when it is out of the fridge)
Hi Frank Tiu, acetate. You can use overhead projection transparencies available at office supply stores or craft stores sometimes have it too. Failing that by a folder with thin plastic shiny cover and cut off the cover, wash and dry thoroughly and use that.
i hardly ever leave comments. but I am sooo inspired! i could not resist. you do an excellent job! thank you for sharing your talent with others.
Ps. i subscribed!!!!
Hi princesseyeless, you need to keep your chocolate in temper if you want it to be firm at room temperature. There are two vids on the chanel that will help you one on what chocolate to use and the other on how to temper. Click on How To Cook That to go through to the channel and you will find those videos there under chocolate
Hi paramorerocksmylife Alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks to the bottom of the glass. Water milk... freeze at 0 degrees so they are not liquid at a cold enough temp for it to work.
If chocolate is not tempered it does not set hard at room temperature - so your chocolate decorations will sag if you leave them out of the fridge. Tempering choc involves a process of heating, cooling and heating again to specific temperatures to make the fat molecules line up a certain way. For an easier way around this see the tempering video.
hi pranashri gupta, if you click on the link in the description below the video to go to the blog hopefully everything you wanted to know is there, if not let me know specifically which part you needed help with
Hi @Andzia0803, in the cup is marsale, a sweet italian dessert wine.
Yes, if it is not in temper it will not stay firm at room temperature. If you are storing in the fridge and serving straight to the table for friends to eat immediately it is OK, but if you want them to look good out of the fridge for longer than a couple of minutes either temper or use 'fake' chocolate - see other videos on this channel for explanation of temper and fake choc.
Hola Veronica, En el cristal es marsala, un vino dulce de postre italiano, que ha estado en el congelador.
thanks so much for your comments
Hi @camiloyzki , no I just used melted chocolate, look on my video channel for how to temper chocolate in the microwave.
Hi MsRetroGlam The best chocolate to use is the one you like the taste of. Other than that if you do not want to temper the chocolate (there is a link in this video to the how to temper choc video) then you can use some chocolate melts which contain vegetable oil instead of cocoa butter so do not need tempering. (if you use real cocoa butter chocolate and do not temper it then it will melt when it is out of the fridge)
Huh! Very neat. I have a few more ideas under my belt now, thanks
Yes it does, or if you do not want to temper then you can use fake chocolate... there is a video on the channel explaining how to tell the difference if you are not sure.
Hi hanzerz94, no I just melted it, if you click on 'show more' below the video and then on chocolate tutorials you will go to that video playlist. There is one there on how to temper choc and another on what chocolate to use.
Hi @kristyluvjb, Alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks. Water milk... freeze at 0 degrees so they are not liquid at a cold enough temp for it to work. I have heard of people piping chocolate onto sifted cocoa powder to make similar 3D effect but with a dull powder finish. Or you could use the alcohol and then rinse in cold milk.
Hi Uma Isselee, They are delicate, try making your chocolate a little thicker and they will not snap as easily.
that's the best bit of youtube
Thanks @AppleJuice3010 corrected on the link. It was already correctly spelt on the original video. You should definitely try making it.
Hi Haniezia, yes it can be if you click on 'chocolate tutorials' in the description below the video there called 'how to make chocolate swirls decorations for desserts' that shows how to make it without alcohol.
Hi Amanda Le, No because the water would freeze, you need it to still be liquid at zero degrees. Alcohol has a lower freezing point than water which is why it works. Click on the link in the video for an alcohol free alternative.
thanks for taking the time to leave a comment miitzoo
Hi rocio Rosales, In the glass is marsala a sweet italian dessert wine and it has been in the freezer.
simply great and simple instructions. you are a best teacher
thanks Poonam M. Sambhaji
How To Cook That
nasi bakar
Hi Kchere1 I store my choc garnishes in the fridge or freezer (depending on where I have room). I put them in an airtight container with sheets of the non-stick baking paper between them. For an idea of how long they will keep look at the use-by date on your chocolate packet (will they really last that long or will they be eaten?). For the swirlies as they are moist I tend not to store them for more than a few days.
Hi Emily Velasco, If you click on howtocookthat either under the video or next to my picture it will take you tot he channel, then click on 'chocolate tutorials' playlist and there are two videos there that will help you one explains what chocolate to use for decorations and the other talks about tempering chocolate. :)
some pretty designs, u make them look easy for anyone to do.
Your videos are SPECTACULAR!!! Such easy to do tips, and so creative... thanks for sharing!
Hi Chlokiji, thanks for subscribing. To temper chocolate, you need to keep it to a low temperature or it will be out of temper. Have fun baking!
thanks @lilpilse12345 you can use overhead projector sheets, they should be at most office supply stores.
Hi gabriXlzno00 The chocolate curls are made using overhead projector paper that you can get at most office supply stores - if they don't have that you can use the cover off the front of presentation folders or ask for acetate at craft or art stores.
Hi byenkusha bby it is marsala a sweet italian dessert wine. For a non alcohol alternative click on the link in the description below the video.
hi puja, yes you can if you click on chocolate tutorials int eh description below the video you will find the alcohol free swirlies video
Hi peachy corre, click on 'show more' belwo the video and then on CHOCOLATE TUTORIALS and there is a video on what chocolate to use for chocolate decorations.
thanks for subscribing and leaving such a lovely comment Anita
your videos are fabulous!!! you make difficult things do-able, and you have such smart little ways of doing things! thank you!!!!!!
Hola, el líquido es alcohol marsala. Coloque el vaso en el congelador. Alcohol no se congela pero es muy fríos conjuntos tan chocolate al instante
Hi isabella Cardoona it is marsala a sweet italian dessert wine, placed in the freezer so it is very cold.
Hi Sirjana Wadhwa, it is Marsala a sweet italian dessert wine. Merry Christmas
Hi LynBaby562, Yes, you can use candy melts, they will not taste the same obviously but will work just fine.
Glad you liked it - check out the part 2 video for more.
Obrigado Terrarialord
Hi Ninaki13th, english is not her first language, I think she did pretty well, I understood what she was asking.
thanks Ninaki13th, you have a beautiful voice.
liked it, commented & ordered a gingerbread house blueprint! I'm the complete fan!
I recommend having a display of all the finished products at the end of the vid or even before!
Hi 01lapensativa, I use adobe premiere to edit, but if that is out of budget then imovie on any mac computer is what a lot of people I know use.
@potterPrincessz there is a link in the description under this video to an alcohol free alternative. (click on 'show more' and you will see it)
hi chentelle, if its fake chocolate you can put it in the freezer or fridge for 5 to 10 mins. if it's real chocolate leave it at room temperature.
hola !!! soy de Chile !! muchas gracias por enseñarnos esas decoraciones tan lindas,eres maravillosa muchas gracias,saludos
yes, perfect
i can say only. wow!!!! , i never know this will easy like this. so many friend who take cooking class them dont want to shar or tel me about
Hi TheMervin609 , click on 'show more' below this video and then click on CHOCOLATE TUTORIALS and you will go to the chocolate video playlist - there is a video there that explains what chocolate to use.
Hi olivia, just until it is firm, which should only take a few minutes.
Nice starter!(when you open your hands)
Great ideas too...will use some of these when I make a cake for my form at school!
hi juliette, it's acetate, you can buy at cake decorating stores or craft stores.
Hi Amber yes it will have a faint flavour
Hi kpop6kdrama, yes you can, just read your ingredients and check your nestle melts in Australia they have vegetable oil, in the US they have cocoa butter, in canada?? you will have to tell me.
yes, you will just need more alcohol. It needs to be deep enough to allow the chocolate time to set before it hits the bottom.
hi kutecurse6060 if you just melt your chocolate it will not reset firmly at room temperature and will only hold its shape in the fridge. click on 'How To Cook That' to go to the channel and look in the chocolate playlist and there is a video there on tempering and another on what chocolate to use :D
Hi kostasandrew, I used marsala and italian dessert wine, you can use any wine or vodka or for an alcohol free alternative follow the link in the video.
Wow 1,000,000 view, thanks everyone!
thank you this looks like a fun and easy way of decorating cakes :)
i like your stop motion skittles video how long did that take you?