S1 E2: Chef Christophe Rull shows us how to make easy chocolate decorations including chocolate curls, circles, squares, and a beautiful golden chocolate tiara! Making simple chocolate decorations is one of the first things a pastry chef in training learns (right after learning how to properly temper chocolate).
Episode 1 (Tempering) ► [ Ссылка ]
Episode 2 Blog post ► [ Ссылка ]
Tiara template ► [ 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
00:59 Tempering the chocolate
02:04 Chocolate discs
04:16 Working clean
05:03 Chocolate squares
05:38 Chocolate curls
07:01 Practice makes perfect!
07:37 Un-molding the shapes
08:58 Surprise decoration
12:21 Next episode announcement
SUBSCRIBE ► [ Ссылка ]
WATCH RECIPES ► [ Ссылка ]-
WATCH CAKE TUTORIALS ► [ Ссылка ]
Facebook Page: [ Ссылка ]
Online Cake Tutorial School: [ Ссылка ]
Instagram: [ Ссылка ]
4 Easy Chocolate Decorations with Chef Christophe Rull!
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