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 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
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.
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.
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 :)
I've watched countless videos on chocolate and this is by far the best and most informative
wow, with your expertise , you make it look so effortless!!
first time someone is explaining how to treat chocolate properly. thank you..
De Cnijf Kris yes u r correct
Awesome teaching chef ... crystal clear 👏🏻👍🏻👌🏻
ahhhhhhh so amazzing. chef made it look so simple.
One of the best chocolate tutorials I have seen. Thank you very informative and fantastic instructions.
thanks for take the time to upload this video, this was so interesting and amazing.... I would like to do some of these decorations
Wow so perfect.
Congrats by Brazil.
Awesome videos! Love how simple but professional it is!
Great tutorial. You make it look so easy
I will never do this, but fun to watch chef do it!
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
nice!!!!!!
Callabaut is MY FAVORITE chocolate!! Great video. Elegant techniques!!
Wow .ty so much sir you give great idea and great Tips 👌 👍 👍
Really appreciate sir
really it is so amazing experience. I Loved.
Great video! Thanks so much!
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
Really very well , very good explanation , very good video.
I love you and i love your job .
Thank you so much
I love this video!! I'm doing this stuff in my chocolate class at LCB.
Just wow
Gostei o melhor que vi até agora.. Parabéns!!!
Beautiful video. More please!
Wonderful
superbbbb
your teaching is amazing
u teach us properly n ur tips are fabalous
Very interesting. One of the most professional videos. Two thumbs up sir
What a nice video. Thank you very much Chef. Help me a lot
ну и как их понять? по картинкам? получается просто нужно смотреть и всё?
Many thanks I've learnt so much from you👍👍👍
Thanks for the quick response!
wonderful!
Awesome video tutorial! Thank you!
Thank you!! I learnt so much from your video. :D
ok
I've been looking for these techniques.
you are amazing!
Parabéns,trabalho maravilhoso
👏👏👏👍👍👍
Bravissimo ma soprattutto ottima spiegazione.Grazie :-)
Awesome 👌👌
Muy claro y didáctico; utilísimo!
Eres un maestro.
Lindos! Parabéns!
what else you mix with chocolate?
Saludos desde Monterrey nl.Mexico 👏👏👍👍🇲🇽🇲🇽🇲🇽
Hey Man... Hats off to u
this is a very good video. Congratulations
Bravissimo!
mind blowing sir thanku for sharing the video please tell me how do i buy thechoclate andhe best brand best one out of all
Excellent
Chef
gracias por clase tan hermosa!!!
👏👏👏👏👍👍👍👍
Que chocolate você usou? Não precisa temperar? Grata
Where can I find the chocolate melting pot that you use, as well as the transfers, I also need to find a marble slab?
It is wonderful. Thanks you for this technique. I love the chocolate.
just love it
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.
This is perfect! I'm Brazilian.
Parabéns!!!!! Show d+.
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
Amazing
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.
perfect job interesting
buenisimo,muy util
Nice ...
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
Great videa, thanks
Amei 👏🏻👏🏻👏🏻👏🏻
روعة ومبتكر
Thanks chef
👍
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 :)
Thanku sir amazing desgn
THE BEST
Супер!
BEST..HAPPY
Thank you....You're amazing!
Machaa allah
Very good
chocolate recipe plz
Chef Crystal clear than
nice
brillant
Oh damn *heavy breathing*
👏👏👏👏👏👏👏
bien d'accord, en sous titre français çe serait mieux
Thagatchari masigi videosi yengjadgi chocolate cakeki design karmna tougani haiba khngjare yaiphaba chaokhtpa oibiyu
i need you training me
Que pena engles.
What are parabens
ela o maa neciye verersen
To hard for me
не интересно, есть по русскому
Супер!
nice