Ever Wondered How to Create Perfect Chocolate Feathering? | Full Lesson | Kirsten Tibballs
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- Äas pĆidĂĄn 9. 07. 2024
- Give this innovative moulding technique a go and prepare to wow friends and family with these modern chocolates!
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For more advanced tutorials - please visit our website âŹïž
www.savourschool.com.au/
00:00 Intro
00:29 Preparing The Stamp
03:14 Spraying Cocoa Butter
09:13 White Cocoa Butter
12:11 Finishing
List of all ingredients âŹïž
PREPARING THE STAMP INGREDIENTS
400g (14.11oz) Callebaut 811 dark couverture 54.5%
SPRAYING THE COCOA BUTTER (OPTIONAL) INGRIDIENTS
50g (1.76oz) Cacao Barry cocoa butter
BLACK COCOA BUTTER INGREDIENTS
150g (5.29oz) Cacao Barry cocoa butter 15g (0.53oz) black oil soluble colour
660g (23.28oz) Callebaut 2815 dark couverture 58%
WHITE COCOA BUTTER INGREDIENTS
150g (5.29oz) Cacao Barry cocoa butter
15g (0.53oz) white oil soluble colour (titanium dioxide)
#chocolate #sweet #chocolates - Jak na to + styl
Amazing how someone as talented as you is able to share them for everyone to seeđ Canât wait for you to come back to MasterChef and get home cooks recreate your creations again. Chocolate Queen!đžđ»đ«
Best value online classes in the world, full stop xo
Thank you so much :)
Thank you for this wonderful video.
So nice of you, thank you!
@@KirstenTibballs Have a wonderful day. đ
Iloveyou, Chef kirsten.†You are my inspiration.đ„°đ
Thank you! :)
U r truly an inspiration..thanks
Thank you so much! Too kind! :)
With the first âfeatheredâ stamp coloured red and a white chocolate shell next these would make great Halloween eyeballs (it looks like veins to me!). I hope whoever gets chocolates like these appreciates the work that goes into them before devouring but unless they watch videos like this I doubt it. đđđŒđ
Great idea!! There's definitely many different things you can try with this technique.
Lovely technique †Thank you â€ïž
Totally amazing. Thank you.
If you use a two part silicon casting putty it will not contract as much as a liquid silicon
*promo sm*