- Видео 5
- Просмотров 7 813
Chef Jungstedt
Швеция
Добавлен 19 мар 2021
What happens when we overheat chocolate?
This was a fun experiment!
The main test here was, what happens to the taste and when does cocoa butter fail and completely loose it's ability to be tempered?
I'm a chocolatier who started my business by making bonbons from my home kitchen 2016. Since then I have built a chocolate brand and my private chocolate school with clients from over 70 countries and over 3000 online students.
If you want to get started making bonbons from home. Hit the link below :)
go.chefjungstedt.com/5daybonbonchallenge
I'm an ambassador and expert external teacher at Felchlin Switzerland.
www.felchlin.com/en/expertise...
I teach and help both beginners and experienced professionals trough my Online courses and inp...
The main test here was, what happens to the taste and when does cocoa butter fail and completely loose it's ability to be tempered?
I'm a chocolatier who started my business by making bonbons from my home kitchen 2016. Since then I have built a chocolate brand and my private chocolate school with clients from over 70 countries and over 3000 online students.
If you want to get started making bonbons from home. Hit the link below :)
go.chefjungstedt.com/5daybonbonchallenge
I'm an ambassador and expert external teacher at Felchlin Switzerland.
www.felchlin.com/en/expertise...
I teach and help both beginners and experienced professionals trough my Online courses and inp...
Просмотров: 1 485
Видео
The battle for ganache shelf life! - Sorbitol vs Dextrose
Просмотров 2,3 тыс.4 месяца назад
Sorbitol and Dextrose from Kitchen lab is great but I'm using another brand of Sorbitol just to be clear! No sponsors of this video. I'm a chocolatier who started my business by making bonbons from my home kitchen 2016. Since then I have built a chocolate brand and my private chocolate school with clients from over 70 countries and over 3000 online students. If you want to get started making bo...
How I built my Chocolate kitchen! (Full Guided tour)
Просмотров 2,4 тыс.4 месяца назад
Let's start off by doing a guided tour of my chocolate kitchen, how I built it and a brief overview of our equipment! I'm a chocolatier who started my business by making bonbons from my home kitchen 2016. Since then I have built a chocolate brand and my private chocolate school with clients from over 70 countries and over 3000 online students. I'm an ambassador and expert external teacher at Fe...
WELCOME TO MY YOUTUBE CHANNEL!
Просмотров 1 тыс.4 месяца назад
This channel is going to be the place where I show what equipment I use in my kitchen, test air brushes, tools and experiment with chocolate and ingredients! I am a chocolatier and specialist in bonbon making! My chocolate kitchen is located in Stockholm Sweden. I host International Masterclasses, I am a Guest Teacher and Specialist at Felchlin Switzerland and I host online classes with over 30...
Make more video’s, i love this video’s. I can watch this videos the fully day
This is really nice. Am new in chocolate business. How can one maximize their home for chocolate business and what tips can ease the whole process
Thank you Chef
Thanks! I loved the lesson,Chef! Besides being educational, I found it fun and learned a lot. One time I got distracted tempering, and it turned out horrible haha... By the way, I think it's great that you support the chocolate producers' communities; without them, we wouldn't have their spectacular products! I look forward to the next video! Greeting from Chile!
Can the course be translated into Arabic?
Hi, can you compare different textures of silk? Set at different temperatures on EZTemper
Thanks Kalle.
Thank you for conducting this experiment, it was very interesting to see the results!
We need to know right and this stuff is not broadly tested really.
Super interesting 😊 but breaks my heart to see the burnt chocolate
It sure did hurt :(
Interesting Stuff Chef, really looking forward to see what you come up with in the future. Keep em coming!!
Yeah it will be very interesting when I step in to product testing :D
Interesting test!
;)
Det här är väldigt intressant, speciellt för mig som har gått konfektyr och vill jobba med choklad i framtiden. Det kanske var det här min lärare skulle ha provat när chokladen brändes i skolan, kanske inte numera när chokladen har gått upp i pris. Hursomhelst, uppskattar verkligen den här videon. 👍
Vad kul att du gillade det!
Imagine coming to your shop after you record this video. The smell 😂
Haha Yeah!! not pleasant aaaat all!!
Nice and educational experiment. 🙂
Yeah we need to know! :D
Great work chef !
Thanks :)
Hi Kalle, Beautiful work space you have created for your staff ! Do you have a favourite room temperature clock brand ( the small one that you show us on the window ledge ) I will need one here in Australia. All the best to you on your new project ! Ian
Lots of useful information.
I'm really enjoying these videos so far. There are few ideas I would like to see in the future like comparing some equipment likes melangers and panning machines (especially from Kadzama), best gelling agent for marshmallows (someone once told me there is a vegetarian option that works just as good as gelatin and it's not agar agar), a video on Pate de Fruits, and much more!
Wonderful
So glad SoSase chocy chat mentioned you Kalle!! I Just subscribed today 🤗Ian
I am honestly amazed, not only with your working space but also your patience and kindness to show it for us. It is really hard to see a chef willing to show the full background of chocolate making so, THANKYOU a million times! I can now visualize where I want to take my business, where I want to be in a few years from now. You are pure inspiration, thank you Chef!
Oh my gosh!! Thank you for your words! It really make want to push forward to inspire and help with my online courses etc 🙏🏼✨
I'm curious what brand of stick blender you use😃
Robot Coupe!
Great content as always, chef. Just a side note regarding the difference in AW. You mention at 11:50 that there's a difference of "point 2%" while it should be "point 02%" I have purchased your fillings course as well as your recommended Robot coupe mixer. Just subscribed to your channel too. Can't wait to watch more content . Keep up the good work chef! 👏
Awesome! Thank you Peter and thank you for the correction :)
dextrose is not fructose!!! it's glucose!!!
Sorry my mistake.
Yes and I’m sorry for thaaaaaatt!!!! ☺️😳 and it is not actual glucose but identical in structure as Glucose if we are going to me exact here. The results remains tho ✅
Lol! Now let's start going into dextrose 3.4kcal per mg, and glucose is 4 kcal per mg😂😂😂 how about we ease up and learn about chocolate.
Thanks a lot chef for very useful contents ✨
Thank you for your support :)
Excellent kitchen tour 👍👌, thanks chef 💫
You are welcome :)
Congratulations chef, this channel will be perfect for us, thank you so much chef, you are amazing as always✨
Very interesting, especially since dextrose and glucose are chemically the same substance. Does the structure of the ganache change to? Or does that only apply when it's in syrup form?
Have not played around enough with dextrose that much since we manage to get what we want with only glucose and invertsugar and sometimes sorbitol but it is a great question and som thing to experiment with.
Sorbitol is not sugar but an alcohol.
Classified as Sugar Alcohol and is used for the purpose of lowering the water activity and sweetening the end product as with sugar.
And that is mentioned in the video ;)
It's a sugar alcohol. He is spot on.
Might be worth mentioning the, ahem.....'side effects' of consuming sugar alcohols.
Excellent regiew on both sugars. Thanks chef. Can you please do a video on air brushes for home business please?
Thank you! And, Yes I have a few ideas stacked up that I want to do in that category.
Hello Chef, thank you for the peek inside the shop! Can you tell us what the sq ft of your overall space is? We are starting to grow out of our small space now. Thanks!
That would be 120 200 foot. Just enough :)
Hello Chef, I too have been playing around with sorbitol, dextrose, invert and glucose to study shelf life. Dont have access to an AW meter, so I play the long game :) I just finished my 4th round of cinnabunbon chocolates and love this one albeit a bit time consuming. Thank you for sharing!
Sweet! Yeah well, you want to do bigger batches over everything to scale and make things a bit more efficient. Making 1-2 trays and then have to re-do everything will be a bit time consuming for sure.
This video bring me back to this kitchen a little bit. It was so great to be there almost a year ago, a gamechanger experience! Good luck with the chanel💪🏻💪🏻
Thank you :) It was a blast having you over in our kitchen! So happy to see your improvements over the last years since you attended! Good luck and go hard :D
Surprising result. Thanks for sharing, really interesting content.
Yes I was a bit surprised actually. But in my book Sorbitol is better due to the much lower sweetening power. You can really taste the dextrose. Said that we use Sorbitol in very few ganaches.
Great content. Thank you
Thank you 🙏🏼 🎉
Thanks for this important information. Very useful all your content. Thanks Chef!
You are welcome 🙏🏼 ❤
cant wait for the melter comparison, i have been using the martellato melters and looking at a mol d'art one as i have got one of their pumps
Yeah me too! I can't really see that they should be that different. I guess it might come down to how even the heat is distributed but that in it self does not present a huge issue for me in the way I work and we will probably come down to that in that video. But who knows :D
Even though I’ve been in your kitchen it was so interesting hearing your thoughts and get more details. 👍🏼 I hope you can show us more how your freeze your completed bonbon. Also, I missed you showing us your shop. 🤩
Yeah I missed to present the shop and the showcase :D NEXT time maybe.
I cant wait to see everything you're planning chef, saving up for your courses 🫶🏽
Awesome! Thank you for tuning in. We are currently running a -25% discount on all courses at the moment. Ends 21st of April. go.chefjungstedt.com/products
Thank you so much for this video!! So helpful! Just curious what the total square foot of your place is?
189 Square meters not sure what that is in foot :D
Congratulations chef👏
Thank you for such a sweet tour, (sorry for the pun) but it was really nice to see. I have just joined the subscription courses. I am very much looking forward to it and perhaps one day I can meet you in your beautiful shop!
Great. Love that you found the 5 day bonbon challenge helpful! Thank you for being here :)
Thank you for the excellent tour. Looking forward to watching your channel grow!
Cool! Can't wait to get more content up! :)
Yeah me too! I hope it will grow to keep it going.
What is that warming drawer you've got the cocoa butter stored in next to the spray booth? That's genius!
Thank you for this! This is so interesting. I love seeing the work spaces of patissiers. Your 5-day chocolate course was already amazing, so I'm exited for all the knowledge you already shared and will br sharing here. Good, professional knowledge is hard to come by. Thank you so much!
Thank you so much! Happy you tuned in :D
What is the shelf life of chocolate couverture?
We have a minimum of 2-3 Months. But that is only for texture and flavour they will not go bad och ferment or mould. We always have a long shelf life. I teach all my knowledge and skills to sort your shelf life, texture and flavour issues in my online fillings class. This class I aimed for professionals or aspiring professionals.
Misread...Pure couverture have approx 2 Years of shelf life.
So happy to see you get started on this channel!
Me too :D It will be a fun journey.
Bom dia Chef, Por favor, o senhor poderia colocar a tradução no vídeo...
Yeah I will try to do that. Just new to the platform and everything about it :D
@@chefjungstedt muito obrigada
Wooooow❤
Yay! :D
Interesting to see what you have built, Kalle. Well done!
Sweet, thank you! :)
Beautiful Chef!!