i temper my chocolate using the seeding method. i notice that when i make chocolate decorations like swirls, etc. that at room temp, they start to lose shape. is it because my temper wasnt at the right temperature? is it because the decoration is too thin maybe? for example, i made some verrines a week ago and i had place a chocolate triangle with transfer sheet pattern on it. i spread it on the sheet and let it cool in the fridge and when it was firm, i took it out and put it on top of my dessert cups but a couple minutes later, they start to deform. it is summer here so the temp is a bit humid where im at, could this be the reason? was it my tempering that went wrong? should i make the decorations a bit thicker?
Hi. In ChefRubber website you will find some cocoa butter and some transfer sheets. Cocoa butter is the fat extracted from the chocolate beans. Thank you for watching!
Hello. You should look at my flourless chocolate cake recipe and the chocolate mousses that I have on the channel. A creme brulee is easy and people love them. I have a lemon tart recipe also that is very easy. Let me know if you need more help. Thank you for watching!
Rogers Powell I have a competition next Saturday and I dont know what to cook for a dessert it need to be chocolate desserts 2 plates plus 2 chicken main dish en 2 and a 1/2 hour. So I dont know what would be easy to make in that time!!!
OK. Check out my video on how to make a pastry dough in a minute. Check out how to make a ganache. Then you could make a nice chocolate tart. You could cut some thin slice of bananas and fan then on the chocolate sprinkle a little sugar on it and brown it like a creme brulée.
Dear chef.kindly tell me which kind of chocolate can be used for decorations on cake.i am celeberating my daughter's first birthday on this friday n using few of your ideas.just confused about chocolate type.milk chocolate I tired is not working.cooking chocolate I tried it worked but bitter in taste.plzz reply soon.
Clever, surprised to see how the
stars attached to the chocolate :)
gracias y compartido
i temper my chocolate using the seeding method. i notice that when i make chocolate decorations like swirls, etc. that at room temp, they start to lose shape. is it because my temper wasnt at the right temperature? is it because the decoration is too thin maybe? for example, i made some verrines a week ago and i had place a chocolate triangle with transfer sheet pattern on it. i spread it on the sheet and let it cool in the fridge and when it was firm, i took it out and put it on top of my dessert cups but a couple minutes later, they start to deform. it is summer here so the temp is a bit humid where im at, could this be the reason? was it my tempering that went wrong? should i make the decorations a bit thicker?
What is cocoa butter and where can you get it? Where do you get the decorations (patterns) to use on the transfer sheet?
Hi. In ChefRubber website you will find some cocoa butter and some transfer sheets. Cocoa butter is the fat extracted from the chocolate beans. Thank you for watching!
Beauuuuuuuuuuuuuuuuuutiful, you did a very good job
laura clinton Thank you! Please subscribe.
thanks you guys are great
great. thank you
What would be a quick and easy dessert that can impress people?
Hello. You should look at my flourless chocolate cake recipe and the chocolate mousses that I have on the channel. A creme brulee is easy and people love them. I have a lemon tart recipe also that is very easy. Let me know if you need more help.
Thank you for watching!
Rogers Powell I have a competition next Saturday and I dont know what to cook for a dessert it need to be chocolate desserts 2 plates plus 2 chicken main dish en 2 and a 1/2 hour. So I dont know what would be easy to make in that time!!!
OK. Check out my video on how to make a pastry dough in a minute. Check out how to make a ganache. Then you could make a nice chocolate tart. You could cut some thin slice of bananas and fan then on the chocolate sprinkle a little sugar on it and brown it like a creme brulée.
very nice
can I expain about temperature ....should keep for garnishing ....how to measure the temperature. ...
I live in a country where there is no cooking chocolate. So can I use regular Hershey/Cadbury/Lindt candy bar (dark chocolate)?
+Nikhat Lubna yes it will work. Thank you for watching.
Dear chef.kindly tell me which kind of chocolate can be used for decorations on cake.i am celeberating my daughter's first birthday on this friday n using few of your ideas.just confused about chocolate type.milk chocolate I tired is not working.cooking chocolate I tried it worked but bitter in taste.plzz reply soon.
Use good quality chocolate like Valrhona, Lindt, Guittard, Hershey or Sharfferbergen at least 55% to 65%.
can u please show how make soft centers in chocolates. i use to do molded chocolates but don't know how make soft centers with flavors
Hello! Yes we will be making some in the next couple months. Welcome to the channel!!!
Rogers Powell I'm looking forward to that!
thanks
Hi Chef,Can I color white chocolate with powder color?..If yes may you explain how ?
Hello, just add the amount of fat soluble color powder you want into the melted chocolate and then temper it.
Kir Rodriguez Thank you chef
Where you can buy this sheets?
Sir how to make that chocolate syrup
You are welcome. Thank you for watching!!!
How is this yellow paper called?
transfer paper.
Hi. Look in the description part of the video. you will find the website info on where to get the transfer sheets.
gracias y compartido
You are welcome. Thank you for watching!!!