Easy To Make Chocolate Squiggles (2 Ingredients) | Cooking Tutorial
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- Опубликовано: 20 сен 2024
- Kirsten Tibballs shows you her simple secret to creating perfect individual chocolate squiggles for garnishing. These squiggles can be stored for months.
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Ingredients and instructions are below ⬇️
100g good quality dark chocolate
vodka or another high-percentage alcohol
Method:
Fill a small airtight container with the highest percentage alcohol you have, place the lid on and store it in the freezer for at least 3-4 hours.
Melt the chocolate or temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
Place the chocolate in a zip lock bag and cut a small tip off the corner. Pipe the chocolate directly into the frozen alcohol to create individual chocolate spirals.
Remove the curls one at a time and place them on absorbent paper to dry.
Store in an airtight container for up to one week.
#Kirstentibballs #Chocolate #HoTo
Hi, everyone! Hope you enjoy this new video, would love to know what other types of videos you'd like to see from this channel.
Have a great Friday.
😊
Hi Kirsten I'm a huge fan of your work
Thank you, Oskar. Have a great day
@@KirstenTibballs Thanks for noticing me and just a question on your show "The chocolate queen" I saw you bush hot water on a chocolate egg and my question is won't that cause sugar bloom?
No it is okay if you use an iced cloth on it after 😊
@@KirstenTibballs Ok thank you and another thing I'd like to ask is that you obviously work with Callable and they sell chocolates with different fluidity's like 1, 2, 3, 4 and 5 drops but I just want to know what percentage of the chocolate is cocoa butter for the different fluidity's please, also what does it mean when you agitate sugar and what is the point of using starch moulds. (when you mean iced cloth do you mean you damp a cloth and freeze it)
Would make nice tree branches.! (So that's how they do it) Thanks Kirsten
The more you know!
amazing.thank u
You're welcome. Glad you enjoyed it x
Would this method work with white chocolate? I love watching your videos 🥰
Yes it does, use exactly the same method. I am glad you like the videos. 😊
Wow. I wondered if you got skilled at this could you make designs.
You have some control, but it is limited 😊
Hi Kirsten, thank you for sharing this wonderful technique! I really enjoy watching your video. Could I know the brand of chocolate you used and your room temperature please? Thanks so much.
Hi Thuy,
I use Callebaut chocolate. We sell it, you can find it on our website www.savourschool.com.au
Thanks so much! Will order them soon! :)
Very nice 👌👌👌👌👌👍💖
🙌🏻🙌🏻
I wonder how caramel melted sugar would react to -20C alcohol...😎
It would set instantly but not in squiggles
I always thought they use water instead of alcohol but my chocolate was getting bad because of the water.
Thanks for the tip.
Ann from "How to do That" used a sugar syrup frozen, first time I saw that.
Yes you shouldn’t mix water with chocolate or it will go white 😊
I thought the same thing lol
White kind of alcohol?
Is it a drinking alcohol
Or rubbing alcohol?
Can kids eat these since they contain alcohol?
Could you show us how to write letters with chocolate please? :)
I will look at adding that for you 😊
Kirsten Tibballs Thanks very much Kirsten! Much appreciated!
اللهم اهدنا الصراط المستقيم
اللهم اهدنا الصراط المستقيم
اللهم اهدنا الصراط المستقيم
Does this only work with tempered chocolate? Will it work with untempered one? Or ganache? I always have trouble tempering. (｡ŏ﹏ŏ)
It will work with untempered chocolate but it might go a bit white on the outside. You should watch my tempering video.
@@KirstenTibballs Thanks for the reply! I will try tempering again, I did try several times before but the chocolate just didn't set, or it set too quickly, I didn't have time to form it into anything. Callebaut is pricey, so I am saving them for ganache now. (◡ ω ◡)