Hi Bushra, I am so glad that you love cooking and are having fun with chocolate decorations... and that you are only 12. By the time you are my age you will be teaching others how to cook on your youtube channel : )
No, I studied nutrition and food science and then continued study to become a dietitian - you'd think my blog would be healthy foods! But if you're only going to have treats occasionally you might as well make them memorable.
@MsDanielleRene alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks. Water milk... freeze at 0 degrees so they are not cold enough for it to work. I have heard of people piping chocolate onto sifted cocoa powder to make similar 3D effect but with a dull powder finish. I have not tried that but if you do not wish to use alcohol you could give it a try.
hi emily, the clear paper is plastic, you can buy overhead projector paper form a stationary sotre or thick acetate form a bakery supply store or buy a document folder that has a clear cover on it and wash it, cut it up and use that.
hi kaitepao1 yes you can replace it with anything with a high sugar concentration - like about 30% undiluted cordial works if you're form a country that has cordial. You can't use water because it will freeze, the alcohol lowers the freezing point so it can be really cold but still a liquid.
Hi Sally Garland, Alchol does not freeze at 0 degrees, that is why this works. But you can use a high sugar concentrated solution (30% sugar, I suggest using some glucose syrup in it to prevent crystallization OR you could use undiled cordial if you are in Australia or UK) or salty water also has a lower freezing point but will taste. The alcohol also evaporates off well so they work best that way. If you click on 'show more' under the video there is a link to alcohol-free chocolate swirlies.
Hi wiktoria, The chocolate sets immediately as it is so cold so it does not effect the chocolate itself but any tiny beads of alcohol that do not drip or evaporate off will give a slight flavour. This is why I use marsala because it has a sweet flavour that goes well with desserts and cakes.
Hi Frank Tiu, acetate. You can use overhead projection transparencies available at office supply stores or craft stores sometimes have it too. Failing that by a folder with thin plastic shiny cover and cut off the cover, wash and dry thoroughly and use that.
hi Kristi, you can't use water because it freezes, at 0 degrees the alcohol is still liquid. This means the chocolate sets instantly when it hits it so you get interesting shapes.
Hi MultiEquations, You can use overhead projection sheets from office supply stores, thick acetate from craft stores or even flexible plastic from the front of a document holder as long as it is really clean and dry.
That's right @robrosy it will just take longer to cool if not on the marble. You can just put a baking tray in the fridge for a while cover that in alfoil and work on that if you want it to cool faster but if you're just starting it can be good to have more time to work before it sets. Watch the video on tempering chocolate in the microwave - make sure you don't heat it too hot and it will not take as long to cool either.
Hi @meoluv145 most stationary / office supplies stores should have them - look for overhead projection sheets or the may have thicker ones for the front document covers.
Hi merejilda merejildaa Int he glass is marsala a sweet italian dessert wine, the alcohol does not freeze at 0 degrees so it can be really cold but still liquid.
Hola javier granados, Cualquier chocolate con manteca de cacao en los ingredientes es verdadero chocolate. Verdadero chocolate tiene que ser llevado en el genio que establece a temperatura ambiente. Falso chocolate contiene grasa vegetal y dosis no gusto tan bueno pero no es necesario ser templado para definir.
Hi Kchere1 I store my choc garnishes in the fridge or freezer (depending on where I have room). I put them in an airtight container with sheets of the non-stick baking paper between them. For an idea of how long they will keep look at the use-by date on your chocolate packet (will they really last that long or will they be eaten?). For the swirlies as they are moist I tend not to store them for more than a few days.
Hi Pavan Shah Marsala is a sweet italian dessert wine that is 14% alcohol. The alcohol decreases the freezing point of the liquid so that this works. You can use any alcohol with similar percent alcohol as a substitute.
Hi @kristyluvjb, Alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks. Water milk... freeze at 0 degrees so they are not liquid at a cold enough temp for it to work. I have heard of people piping chocolate onto sifted cocoa powder to make similar 3D effect but with a dull powder finish. Or you could use the alcohol and then rinse in cold milk.
I once set a potato on fire in the microwave. LOL As for the chocolate - 30 seconds stir, 20 sec stir, 10 sec stir... unless it is a tiny amount like a few buds then start with 10 sec stir. Microwaves heat unevenly so you have to stir or you will notice one spot will be burning while another is not even melted. And make sure you use a bowl that does not retain heat. Once you've done it a few time it is so much easier than the stovetop double boiler.
Hi freaking 54, I put buttercream inside another ziplock bag and store it in the freezer. Melted chocolate never requires storing in our house there are always kids just waiting to lick the bowl. If it is not real chocolate - watch the video on what chocolate to use - then just spread on some aluminum foil, let it set then break into pieces and store in a ziploc bag. If it is real choc you can do the same thing but I find it easier just to melt small amounts at a time rather than storing it.
i hardly ever leave comments. but I am sooo inspired! i could not resist. you do an excellent job! thank you for sharing your talent with others. Ps. i subscribed!!!!
Hi rubiredsillie, It is regular chocolate that is tempered. If you do not want to temper the chocolate (there is a link in this video to the how to temper choc video) then you can use some chocolate melts which contain vegetable oil instead of cocoa butter so do not need tempering. (if you use real cocoa butter chocolate and do not temper it then it will melt when it is out of the fridge)
I keep meaning to look up your video on tempering chocolate, and I keep getting side-tracked by other amazing videos. You really are an amazing chocolateer! Thank you so very much for these videos!
Hi paramorerocksmylife Alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks to the bottom of the glass. Water milk... freeze at 0 degrees so they are not liquid at a cold enough temp for it to work.
If I have time to make sure it is tempered then I use cadbury's because I like the taste. (there is a link in this video to the temper video). If running short on time then I use nestle choc melts that do not have cocoa butter so do not need tempering.
Alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks. Water milk... freeze at 0 degrees so they are not liquid at a cold enough temp for it to work.
Hi MsRetroGlam The best chocolate to use is the one you like the taste of. Other than that if you do not want to temper the chocolate (there is a link in this video to the how to temper choc video) then you can use some chocolate melts which contain vegetable oil instead of cocoa butter so do not need tempering. (if you use real cocoa butter chocolate and do not temper it then it will melt when it is out of the fridge)
Hi Ahseym, I mainly use cadbury chocolate as i like the taste and it is easy to get in the store here. If you click on chocolate tutorials in the description below the video it will take you tot he chocolate playlist, there is a video there on what chocolate to use for decorations which explains how to read the labels of the chocolate at your store.
Hi gabriXlzno00 The chocolate curls are made using overhead projector paper that you can get at most office supply stores - if they don't have that you can use the cover off the front of presentation folders or ask for acetate at craft or art stores.
Yes it does, or if you do not want to temper then you can use fake chocolate... there is a video on the channel explaining how to tell the difference if you are not sure.
Hi Stephanie, there is a very small amount, most of it drips or evaporates off. If you want an alcohol free version there is a link in the description below this video to that one.
Yes, if it is not in temper it will not stay firm at room temperature. If you are storing in the fridge and serving straight to the table for friends to eat immediately it is OK, but if you want them to look good out of the fridge for longer than a couple of minutes either temper or use 'fake' chocolate - see other videos on this channel for explanation of temper and fake choc.
Hi kpop6kdrama, yes you can, just read your ingredients and check your nestle melts in Australia they have vegetable oil, in the US they have cocoa butter, in canada?? you will have to tell me.
Hi JenEa2k7, you can use milk, white or dark, I fend the dark the easiest to keep in temper. If you click on chocolate tutorials in the description below this vid there is a video there on tempering chocolate and another on what chocolate to use that may be useful.
If chocolate is not tempered it does not set hard at room temperature - so your chocolate decorations will sag if you leave them out of the fridge. Tempering choc involves a process of heating, cooling and heating again to specific temperatures to make the fat molecules line up a certain way. For an easier way around this see the tempering video.
Hi Haniezia, yes it can be if you click on 'chocolate tutorials' in the description below the video there called 'how to make chocolate swirls decorations for desserts' that shows how to make it without alcohol.
thanks for sharing i love your channel i had seen alot of video on youtube about hơ to decorate chocolate but this is the best one easy to understand easy to make thanks alot :)
thanks Paul, yes 2 million views is amazing. i'm not sure if they call that viral because it took a long time to get there, but this one has remained very popular
Hi princesseyeless, you need to keep your chocolate in temper if you want it to be firm at room temperature. There are two vids on the chanel that will help you one on what chocolate to use and the other on how to temper. Click on How To Cook That to go through to the channel and you will find those videos there under chocolate
hi pranashri gupta, if you click on the link in the description below the video to go to the blog hopefully everything you wanted to know is there, if not let me know specifically which part you needed help with
Great idea on putting the trays in the fridge! I must say I'm a little scarred from one incidence where I actually burnt my chocolate in the microwave!! That was entirely my fault though since I didn't keep an eye on it and also because I was only melting a very small amount of chocolate. Will be checking out your other videos soon! Cheers once again for the swift reply.
Hi @senuri ekanayake watch the video on how to temper chocolate in the microwave - there is a link at the beginning of the video - it will explain how to melt chocolate so that it stays firm at room temperature.
Hi Bimmycakes, Yes the volume was low on earlier videos, I now have a new microphone : ) Choc swirls I used marsala but you can use vodka. For the swirls you can use overhead projections sheets, acetate or any thick flexible clean plastic. Details are on the blog post - follow the link in the description under the video.
Hi Amanda Le, No because the water would freeze, you need it to still be liquid at zero degrees. Alcohol has a lower freezing point than water which is why it works. Click on the link in the video for an alcohol free alternative.
Hi Bushra, I am so glad that you love cooking and are having fun with chocolate decorations... and that you are only 12. By the time you are my age you will be teaching others how to cook on your youtube channel : )
Wow her videos have really improved over the years
No, I studied nutrition and food science and then continued study to become a dietitian - you'd think my blog would be healthy foods! But if you're only going to have treats occasionally you might as well make them memorable.
great to see, you obviously enjoy cooking too.
Hi Amy, you can leave the alcohol out of the lava cake altogether and just add a little bit of coffee instead. Have fun with it.
@MsDanielleRene alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks. Water milk... freeze at 0 degrees so they are not cold enough for it to work. I have heard of people piping chocolate onto sifted cocoa powder to make similar 3D effect but with a dull powder finish. I have not tried that but if you do not wish to use alcohol you could give it a try.
hi emily, the clear paper is plastic, you can buy overhead projector paper form a stationary sotre or thick acetate form a bakery supply store or buy a document folder that has a clear cover on it and wash it, cut it up and use that.
hi kaitepao1 yes you can replace it with anything with a high sugar concentration - like about 30% undiluted cordial works if you're form a country that has cordial. You can't use water because it will freeze, the alcohol lowers the freezing point so it can be really cold but still a liquid.
Hi Sally Garland, Alchol does not freeze at 0 degrees, that is why this works. But you can use a high sugar concentrated solution (30% sugar, I suggest using some glucose syrup in it to prevent crystallization OR you could use undiled cordial if you are in Australia or UK) or salty water also has a lower freezing point but will taste. The alcohol also evaporates off well so they work best that way. If you click on 'show more' under the video there is a link to alcohol-free chocolate swirlies.
Hi wiktoria, The chocolate sets immediately as it is so cold so it does not effect the chocolate itself but any tiny beads of alcohol that do not drip or evaporate off will give a slight flavour. This is why I use marsala because it has a sweet flavour that goes well with desserts and cakes.
Hi Frank Tiu, acetate. You can use overhead projection transparencies available at office supply stores or craft stores sometimes have it too. Failing that by a folder with thin plastic shiny cover and cut off the cover, wash and dry thoroughly and use that.
hi Kristi, you can't use water because it freezes, at 0 degrees the alcohol is still liquid. This means the chocolate sets instantly when it hits it so you get interesting shapes.
Hi Sam Yu, the clear plastic is called acetate, you can use any flexible clear plastic as long as it is clean.
Hi MultiEquations, You can use overhead projection sheets from office supply stores, thick acetate from craft stores or even flexible plastic from the front of a document holder as long as it is really clean and dry.
That's right @robrosy it will just take longer to cool if not on the marble. You can just put a baking tray in the fridge for a while cover that in alfoil and work on that if you want it to cool faster but if you're just starting it can be good to have more time to work before it sets. Watch the video on tempering chocolate in the microwave - make sure you don't heat it too hot and it will not take as long to cool either.
Hi @meoluv145 most stationary / office supplies stores should have them - look for overhead projection sheets or the may have thicker ones for the front document covers.
Hi merejilda merejildaa Int he glass is marsala a sweet italian dessert wine, the alcohol does not freeze at 0 degrees so it can be really cold but still liquid.
hi gr8ful04 it is a sweet italian dessert wine that has been in the freezer, alcohol does not freeze at 0 degrees which is why it works.
hi misssunshine11221, there is a link in the description below the video to the alcohol free swirlies
Hola javier granados, Cualquier chocolate con manteca de cacao en los ingredientes es verdadero chocolate. Verdadero chocolate tiene que ser llevado en el genio que establece a temperatura ambiente. Falso chocolate contiene grasa vegetal y dosis no gusto tan bueno pero no es necesario ser templado para definir.
Hi Kchere1 I store my choc garnishes in the fridge or freezer (depending on where I have room). I put them in an airtight container with sheets of the non-stick baking paper between them. For an idea of how long they will keep look at the use-by date on your chocolate packet (will they really last that long or will they be eaten?). For the swirlies as they are moist I tend not to store them for more than a few days.
Hi Pavan Shah Marsala is a sweet italian dessert wine that is 14% alcohol. The alcohol decreases the freezing point of the liquid so that this works. You can use any alcohol with similar percent alcohol as a substitute.
Hola Veronica, En el cristal es marsala, un vino dulce de postre italiano, que ha estado en el congelador.
I LOVE YOUR VIDEOS. I have been searching for good videos on how to make desserts, and I have now found them!!!
GRAZIE for ITALY!
Hi Prisha no it needs to be 0 degrees and water is frozen then, you can use a 30% sugar solution as it has a lower freezing point than water.
Hi @kristyluvjb, Alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks. Water milk... freeze at 0 degrees so they are not liquid at a cold enough temp for it to work. I have heard of people piping chocolate onto sifted cocoa powder to make similar 3D effect but with a dull powder finish. Or you could use the alcohol and then rinse in cold milk.
Hi Janais there is a link in the description below the video to the alcohol free swirlies
I once set a potato on fire in the microwave. LOL As for the chocolate - 30 seconds stir, 20 sec stir, 10 sec stir... unless it is a tiny amount like a few buds then start with 10 sec stir. Microwaves heat unevenly so you have to stir or you will notice one spot will be burning while another is not even melted. And make sure you use a bowl that does not retain heat. Once you've done it a few time it is so much easier than the stovetop double boiler.
Hi freaking 54, I put buttercream inside another ziplock bag and store it in the freezer. Melted chocolate never requires storing in our house there are always kids just waiting to lick the bowl. If it is not real chocolate - watch the video on what chocolate to use - then just spread on some aluminum foil, let it set then break into pieces and store in a ziploc bag. If it is real choc you can do the same thing but I find it easier just to melt small amounts at a time rather than storing it.
i hardly ever leave comments. but I am sooo inspired! i could not resist. you do an excellent job! thank you for sharing your talent with others.
Ps. i subscribed!!!!
Hi rubiredsillie, It is regular chocolate that is tempered. If you do not want to temper the chocolate (there is a link in this video to the how to temper choc video) then you can use some chocolate melts which contain vegetable oil instead of cocoa butter so do not need tempering. (if you use real cocoa butter chocolate and do not temper it then it will melt when it is out of the fridge)
I keep meaning to look up your video on tempering chocolate, and I keep getting side-tracked by other amazing videos. You really are an amazing chocolateer! Thank you so very much for these videos!
Hi Sirjana Wadhwa, it is Marsala a sweet italian dessert wine. Merry Christmas
Hi paramorerocksmylife Alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks to the bottom of the glass. Water milk... freeze at 0 degrees so they are not liquid at a cold enough temp for it to work.
If I have time to make sure it is tempered then I use cadbury's because I like the taste. (there is a link in this video to the temper video). If running short on time then I use nestle choc melts that do not have cocoa butter so do not need tempering.
Alcohol has a much lower freezing point than water/milk etc so at 0 degrees C it is still liquid. The chocolate sets instantly - making the 3D shapes before it sinks. Water milk... freeze at 0 degrees so they are not liquid at a cold enough temp for it to work.
i love how you say "alluminum" :)
Hi 01lapensativa, I use adobe premiere to edit, but if that is out of budget then imovie on any mac computer is what a lot of people I know use.
Hi Rebecca, lovely to hear form you, what recipe video do you want to see?
Hi MsRetroGlam The best chocolate to use is the one you like the taste of. Other than that if you do not want to temper the chocolate (there is a link in this video to the how to temper choc video) then you can use some chocolate melts which contain vegetable oil instead of cocoa butter so do not need tempering. (if you use real cocoa butter chocolate and do not temper it then it will melt when it is out of the fridge)
Hi rocio Rosales, In the glass is marsala a sweet italian dessert wine and it has been in the freezer.
Hi Ahseym, I mainly use cadbury chocolate as i like the taste and it is easy to get in the store here. If you click on chocolate tutorials in the description below the video it will take you tot he chocolate playlist, there is a video there on what chocolate to use for decorations which explains how to read the labels of the chocolate at your store.
Hi @Andzia0803, in the cup is marsale, a sweet italian dessert wine.
Hi gabriXlzno00 The chocolate curls are made using overhead projector paper that you can get at most office supply stores - if they don't have that you can use the cover off the front of presentation folders or ask for acetate at craft or art stores.
Hi Uma Isselee, They are delicate, try making your chocolate a little thicker and they will not snap as easily.
Yes it does, or if you do not want to temper then you can use fake chocolate... there is a video on the channel explaining how to tell the difference if you are not sure.
Hi isabella Cardoona it is marsala a sweet italian dessert wine, placed in the freezer so it is very cold.
Hi LynBaby562, Yes, you can use candy melts, they will not taste the same obviously but will work just fine.
Thank you for all the wonderful videos you make. Q: How long can you store the piped chocolate decorations & how do you store them?
Hi Stephanie, there is a very small amount, most of it drips or evaporates off. If you want an alcohol free version there is a link in the description below this video to that one.
Your videos are SPECTACULAR!!! Such easy to do tips, and so creative... thanks for sharing!
i like your stop motion skittles video how long did that take you?
great to hear Collegegirlchic23, thanks for taking the time to leave a comment : )
thanks @lilpilse12345 you can use overhead projector sheets, they should be at most office supply stores.
hi juliette, it's acetate, you can buy at cake decorating stores or craft stores.
Great video! I have always wanted to be a baker ,but I am horrible at fancy cake decorating and chocolate! This really helped. Thanks! :)
Hi @MrASJ12, Amerrto is 28% alcohol and so should work just fine. How long were you in Perth?
Hola, el líquido es alcohol marsala. Coloque el vaso en el congelador. Alcohol no se congela pero es muy fríos conjuntos tan chocolate al instante
hi chentelle, if its fake chocolate you can put it in the freezer or fridge for 5 to 10 mins. if it's real chocolate leave it at room temperature.
gracias Natalia
I am so amazed to see such a talented person not even my food technology teacher is this good
Obrigado Terrarialord
your videos are fabulous!!! you make difficult things do-able, and you have such smart little ways of doing things! thank you!!!!!!
Yes, if it is not in temper it will not stay firm at room temperature. If you are storing in the fridge and serving straight to the table for friends to eat immediately it is OK, but if you want them to look good out of the fridge for longer than a couple of minutes either temper or use 'fake' chocolate - see other videos on this channel for explanation of temper and fake choc.
Hi kpop6kdrama, yes you can, just read your ingredients and check your nestle melts in Australia they have vegetable oil, in the US they have cocoa butter, in canada?? you will have to tell me.
ขอบคุณสำหรับข้อคิดเห็น
Hi JenEa2k7, you can use milk, white or dark, I fend the dark the easiest to keep in temper. If you click on chocolate tutorials in the description below this vid there is a video there on tempering chocolate and another on what chocolate to use that may be useful.
If chocolate is not tempered it does not set hard at room temperature - so your chocolate decorations will sag if you leave them out of the fridge. Tempering choc involves a process of heating, cooling and heating again to specific temperatures to make the fat molecules line up a certain way. For an easier way around this see the tempering video.
thanks Ninaki13th, you have a beautiful voice.
hola !!! soy de Chile !! muchas gracias por enseñarnos esas decoraciones tan lindas,eres maravillosa muchas gracias,saludos
Hi Haniezia, yes it can be if you click on 'chocolate tutorials' in the description below the video there called 'how to make chocolate swirls decorations for desserts' that shows how to make it without alcohol.
Huh! Very neat. I have a few more ideas under my belt now, thanks
Nice starter!(when you open your hands)
Great ideas too...will use some of these when I make a cake for my form at school!
yes, perfect
some pretty designs, u make them look easy for anyone to do.
thanks for subscribing and leaving such a lovely comment Anita
thanks for sharing i love your channel i had seen alot of video on youtube about hơ to decorate chocolate but this is the best one easy to understand easy to make thanks alot :)
@yikeebear thanks for leaving a comment
Hi Amber yes it will have a faint flavour
Hi @camiloyzki , no I just used melted chocolate, look on my video channel for how to temper chocolate in the microwave.
yes, you will just need more alcohol. It needs to be deep enough to allow the chocolate time to set before it hits the bottom.
Hi faizafaisal100 it is marsala a sweet italian dessert wine, you can use any alcohol.
@potterPrincessz there is a link in the description under this video to an alcohol free alternative. (click on 'show more' and you will see it)
Hi olivia, just until it is firm, which should only take a few minutes.
You now have 2 Million views! Amazing!
I enjoy your videos so much!
thanks Paul, yes 2 million views is amazing. i'm not sure if they call that viral because it took a long time to get there, but this one has remained very popular
Hi princesseyeless, you need to keep your chocolate in temper if you want it to be firm at room temperature. There are two vids on the chanel that will help you one on what chocolate to use and the other on how to temper. Click on How To Cook That to go through to the channel and you will find those videos there under chocolate
Hi Ninaki13th, english is not her first language, I think she did pretty well, I understood what she was asking.
thank you this looks like a fun and easy way of decorating cakes :)
simply great and simple instructions. you are a best teacher
thanks Poonam M. Sambhaji
How To Cook That
nasi bakar
Thanks @AppleJuice3010 corrected on the link. It was already correctly spelt on the original video. You should definitely try making it.
hi pranashri gupta, if you click on the link in the description below the video to go to the blog hopefully everything you wanted to know is there, if not let me know specifically which part you needed help with
that's the best bit of youtube
thanks for taking the time to leave a comment miitzoo
thanks so much for your comments
OMG ¡¡¡¡ I´m impressed, you´re amazing and now you have a new fan. tks :)
i can say only. wow!!!! , i never know this will easy like this. so many friend who take cooking class them dont want to shar or tel me about
Great idea on putting the trays in the fridge! I must say I'm a little scarred from one incidence where I actually burnt my chocolate in the microwave!! That was entirely my fault though since I didn't keep an eye on it and also because I was only melting a very small amount of chocolate. Will be checking out your other videos soon! Cheers once again for the swift reply.
Hi @senuri ekanayake watch the video on how to temper chocolate in the microwave - there is a link at the beginning of the video - it will explain how to melt chocolate so that it stays firm at room temperature.
Hi Bimmycakes, Yes the volume was low on earlier videos, I now have a new microphone : ) Choc swirls I used marsala but you can use vodka. For the swirls you can use overhead projections sheets, acetate or any thick flexible clean plastic. Details are on the blog post - follow the link in the description under the video.
Hi Amanda Le, No because the water would freeze, you need it to still be liquid at zero degrees. Alcohol has a lower freezing point than water which is why it works. Click on the link in the video for an alcohol free alternative.