Chocolate Decoration ★ Chocolate Fans ★
ฝัง
- เผยแพร่เมื่อ 23 ก.พ. 2012
- keikos-cake.com -- Making chocolate fans looks simple but it requires a little practice. Make sure you use tempered chocolate/couverture... and don't give up too fast. ;)
Scrape the chocolate with one smooth motion. Place your index finger against the corner of the scraper. The chocolate will then gather on one side and... voila... you have a chocolate fan. :)
The cake at the end of the video is a Mango Mousse Cake.
The outside looks fancy with the chocolate fan decoration and patterned border... and the inside is... yummy! :)
If you want to learn making cakes like this, visit keikos-cake.com
Or are you looking for something more simple?
How about sharing perfect cream puffs with your friends?
• Cream Puff - Make Crea... (cream puffs video) - แนวปฏิบัติและการใช้ชีวิต
Every time you did that, I say out loud, "Wow!" I love chocolates and seeing this is awesome.
how do you always know what i want you to make?
i was just wondering how to do this like yesterday!
you're amazing!
amazing I never thought they were made this way
Thank you for sharing your knowledge here with us.
Congratulations for giving it a try... and succeeding! :-D
Unlike other (cheaper) chocolate, the fat in couverture chocolate is always cocoa butter. The percentages given on couverture packages is the cocoa content (not cocoa butter). You can make these chocolate decorations with all versions of couverture chocolate (white, milk, dark). So, choose the one you like the most. ;)
beautiful absolutely beautiful!!!
Keiko-chan! You're a genius!!
If thats the case then the helicopter which made the cover for the fan for the mismatch tulip is connected and involved 😭
Imagine if i did my job properly for what i have been programmed to do i wouldnt miss anything 😭😂
Tempering is a process where couverture (i.e. high quality chocolate with no other fats than cocoa butter) is melted and cooled in a way to make sure that the cocoa butter crystalizes in a specific fashion. It results in a firm and shiny chocolate that doesn't melt so easily.
Melted and sealed yolk is the same it was used to cover airport situation months ago 😭
It's couverture, a high quality chocolate that contains no other fats than cocoa butter. Popular brands are Callebaut and Valrhona.
you make it look so easy!! very nice! :)
So cool c'est en France ca ?
thanks
Great video - perfect for Chocolate Fans
Wooooooonder fulllllll
Wow! That is soooo cool! Thankyou for sharing.
Oh my goodness!! That's easier than I thought!! Looks amazing! Thanks!!!
ty fr giving idea can we add any color in white chocolate? Pl repky
Are you serious?..... Man! This is amazing! :D
신기하네요!
Whoa! What do you temper it on?
oh ive always wanted to see how tempering chocolate/chocolate tempering looks like
Dang, you make it look so easy! LoL
Amazing
the cake is easy enough to make...i just wish i had a stainless steel or even marble counter top to make those chocolate designs.
When it happened, I just burst out, "WHAT?!" and laughed incredulously...Wow.
Hello, looks very nice Chef! I have a question, have you over tempered the chocolate in this case? The video shows it begins to streak white after passing the chocolate a few times. I saw another video where a chocolatier overtempered on purpose using almost the same technique.
I guess you mean the "bright" areas on the chocolate in the beginning? That's most likely just from the light. ;)
It's not cocoa butter. You can see in the final fans that there are no streaks. But you're right, streaks (from separating cocoa butter) can be a problem when the couverture is not tempered properly.
WooooW...
what kind of chocolate is?any special coverage for making forms or typical chocolate?? Do you add cocoa butter? thank you
It is a fantastic idea. But it would have been more helpful if you could have explained the secrets .
no need for secrets,I know everybody wants to know but you cant have it. You actually dont need them,find a good recipe on internet and try experimenting make your own recipe,who nows maybe it will be better than original
Hummm ! Sa donne envie !!
that is so cool
I tried but failed I use Morse. can you tell me which brand in India is good to make chocolate decorations
I tought it will possible only on marbles or tiles, not on steel tables but it worked... great !! but which % coco buttered chocolate is best for curvings LIke 22% coco butter, 50% cocobutter or 70% one .??..... well wisher.
น่ากิน
please what is d name of the nylon used
magnifique
wow..
Bahut achcha ke kagaj banane ke liye simcom ko sikhane ke liye thanks
awesome
Wooooooow
ultima tendencia!!!naked cake!!!!
nice ....
Wow 😳
how do I make sure that the tempered chocolate is at the right temperature while making the fans?
واو فعلا ابداع ، روعة بجننننن 😜
Superb
wow
OMG SO COOL.
when I use chocolate after melting for garnish is cracking I don't know why,
You should show how to make the cake!
好美
Hi chef, what happens if we use compound chocolate instead? would it still work?
Will not work (chocolate breaks). This really needs tempered couverture. ;-)
artist hand :)
i tried to do this...not as easy as it looks...maybe because i was using candy melts or maybe the marble i was doing it on was cooling the chocolate too fast but only got a few that looked like fans. any tips?
Use real couverture (chocolate) for this. "Candy melts" is a lower quality chocolate that also contains vegetable oil (palm oil). With couverture, it's a lot easier :). Of course, you need to temper the couverture before use (search for chocolate tempering). Good luck!
WoW
Go to Kitchen Collections or any other kitchen store and buy a piece of marble.
uhm....this is going to take Many trials for me to do what you did here!
Wait until the tempered chocolate on the counter starts to dry. Then rub a few times (like I do in the video) to soften it again and make the fans.
This requires a bit of practice, so don't give up when your first tries are not perfect. You will get better and better... :)
what is tempered chocolate ?
çok güzel fakat çikolata nasıl bir çikolatA tarifi mi gormeek lazim
Waw
Kindly tell which brand or company name chocolate u r using for fans.company or brand name i need.thanks
Most of the time, I use Callebaut couverture.
Is there a way to make the chocolate fan bigger without breaking it or curling up too much?
For bigger chocolate fans, just use a larger scraper (the tool). Getting the perfect shape (i.e. no curling) is a matter of practice. Don't give up and you'll get better and better. ;)
If the chocolate breaks, then it's either not tempered correctly, or it already firmed too much. You can warm it by rubbing it with the palm of your hand like I do from time to time in the video.
Thank you so much for replying and the advice!
for how much time should we let the chocolate dry on the table cause I tried with fully dried chocolate and it fell off.also the liquid chocolate does not work pls tell me chef 😢
You need to temper the couverture first. It won't work if you just melt the couverture. Look up "chocolate tempering" or go to my website (link in video description) and click on the "FREE" link in the navigation bar. I show how to temper couverture in the "Keiko's Baking Series".
+ChefDePatisserie OK thanks chef
How to prepared chocolate / mix with chocolate what's the ingredient?
This chocolate decoration is made with tempered couverture. Couverture is a high quality chocolate (with no fats other than cocoa butter). That's the only ingredient you need. :-)
Nothing new!
Y we c that fron u ?
U r TOP!!
can i use a baking sheet to do this?
i haven't a worktop stell or marble :(
I don't recommend using a baking sheet for this. The scraper will likely destroy the coating of your baking sheet,
You can buy really cheap marble tiles in the DIY store (like the large tiles for bathroom floors). They work perfectly for this. No need to buy the expensive marble plates in the kitchenware store. :-)
Wawwwwww
مره حلووووووووووو
Please tell me what kind of choclate you use ?
It's couverture, a high quality chocolate that contains no other fats than cocoa butter. Popular brands are Callebaut, Valrhona and Ghirardelli.
first have to temper the chocolate? 1000 thanks :) ;)
Yes, this only works with tempered chocolate. ;)
1000 thanks chef after you temper you add some dough to chocolate? oil cocoa butter? I have tried to break then me are not good .... !!! grazie 1000 :)
All you need is couverture (high quality chocolate, for example from Callebaut or Valrhona). Temper the couverture (easiest way is the seeding technique - just google the word) and then do as I do in the video. :)
Good luck!
i use fondent Nestlè... is good ?
You mean fondant? That's something very different. What you need is couverture. Just google "callebaut couverture chocolate" to see what it looks like.
yes جميل
What is that spatula called?
It's a metal scraper. You can get it in DIY shops. :)
Wawwwee
morde compound bar
can it be made only on steel surfaces?
You can also make this on a marble (or polished stone) plate. If you live in a warm country, put the plate in the fridge before doing this. :-)
+ChefDePatisserie okay thanks
salut chef peut nous dissous le chocolat avec l'huile ou pas pour faire ce decore ??
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'dşlə
?????
Wawwwwwwwe
When I saw this.. I was like.. Pshh I can do that too.. So I tried.. Huge fail.. Haha good job..
चचचच
👏👏👏👏👏👏👏👏👏👏✌✌✌✌✌
i ate that cake be4 0.0
SORA
look up jaconde imprime. its simple, just tedious.
no se ve nada
Who are chocolate 🍫 fans
Wae
manhalabche
am
Wear gloves
Eaw
Şov yapmaya gerek yok tarif yok sinemamı seyrettiriyorsunuz
goti e c blol ]
สนใจอยากไปเรียนด้วยแต่ไม่รู้จะติดต่อไงร้องให้แป้บ^_^
'O'