S1 E1: Chef Christophe Rull (former executive pastry chef of the Park Hyatt Aviara and one of the stars of the Bake Squad) shows how he tempers large amounts of chocolate easily and efficiently with the EZ Temper machine so he can create beautiful and shiny pastries, chocolates, and showpieces.
Episode 2 (decorations) ► • 4 Easy Chocolate Decor...
RECIPE ►
600 grams Chocolate
6 grams Cocoa Butter
EZ Tempering Machine ► www.eztemper.com/purchase.html
Waring Chocolate Warmer ► www.waringcommercialproducts....
Cacao Barry 64% Guayaquil Chocolate ► www.cacao-barry.com/en-US/cho...
Cocoa Butter Drops ► ifigourmet.com/collections/ch...
Infrared Thermometer ► www.thermoworks.com/IR-Food-S...
CHAPTERS ►
00:00 Introduction
00:32 Sneak Peek
01:00 What is “real” chocolate?
03:21 Which chocolate should I use?
04:15 Cacao Barry plantation
05:36 Imitation chocolate
06:35 What is tempering?
07:50 How to temper (overview)
09:10 How to temper (demonstration)
11:02 Testing your temper
12:24 Chocolate warmer
13:23 Chocolate heart
17:03 Next episode announcement!
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4 авг 2024
