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) ► [ Ссылка ]

RECIPE ►
600 grams Chocolate
6 grams Cocoa Butter

EZ Tempering Machine ► [ Ссылка ]

Waring Chocolate Warmer ► [ Ссылка ]

Cacao Barry 64% Guayaquil Chocolate ► [ Ссылка ]

Cocoa Butter Drops ► [ Ссылка ]

Infrared Thermometer ► [ Ссылка ]

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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