What happens if you don't promote crystallisation in the fridge? I hesitated putting it in the fridge because last time I put tempered chocolate in the fridge, it bloomed. I tried this recipe but the filling hasn't set at all after 8 hours and am worried about the outcome. What happens if the filling isn't precrystallised properly? Is there anything I can do to remedy it?
Muy detallada y completa explicación. Gracias!!
Great. I will try it. Please do some more . Bonbon with any crispy filling. Thank you.
Thank You for the video , attended your class in January of 2015 Awesome Teacher. Thank You again .
What type/ brand of the gold luster dust do you recommend?
You’re the best!
C'est magnifique !!! Si je comprend bien on tempère le bc ?
40• puis on descend à 25•et on remonte à 30•?
oui
Hello chef.im from Bangladesh. i want to learn advance level making of chocolate. im not chef. haw can i?
Where can I purchase the mold and filling ingredients
Where can you get the ingredients used in your filling?
Very nice recipe pls share marshmallow ChoclAtes
What happens if you don't promote crystallisation in the fridge? I hesitated putting it in the fridge because last time I put tempered chocolate in the fridge, it bloomed. I tried this recipe but the filling hasn't set at all after 8 hours and am worried about the outcome. What happens if the filling isn't precrystallised properly? Is there anything I can do to remedy it?
Where can we find this mould?
Thank u for good guide
Thank you 😊
You are welcome :)
Do teach online advance course
What kind of spoon is that? I can’t find anything like it 😂
Thanks a lot
Would show us how to make chocolate volcanoes, please!
So amazing
I like to join u r online workshop
.pl let me know detail
O m from india
What sort of cloth do you use?
If you mean for moulding I use a microfiber cloth then go in again the cotton wool pads to polish again just to be sure
LEVEL ONE?!