Last updated 1/2022 MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz Language: English | Size: 1.84 GB | Duration: 1h 30m Everything you need to know to get started making chocolate masterpieces
What you'll learn Master the art of chocolate making Learn how to formulate and create your own chocolate recipes Learn how to create your own chocolate desserts Learn how to temper different types of chocolate Learn how to create a chocolate mousse based on a ganache Learn how to create your own chocolate bonbons Learn how to create your own chocolate slabs Learn how to paint with chocolate and cocoa butter Learn how to enrobe with chocolate Learn how to create chocolate decorations Learn how to create chocolate ganaches Learn how to create a chocolate entremet Requirements Firstly, a good taste for chocolate and a few hours free time Pocket scale Microwave Thermometer Hand Blender Mixer Your own chocolate molds Measuring bowls and spoons Spatulas Chocolate Description In this Chocolate Masterclass, you will learn to perform various techniques with chocolate. We are going to learn how to dip in chocolate, paint chocolates with cocoa butter, make our very own ganaches, learn how to elaborate an entire entremet from start to finish, create our own chocolate bars, and finally learn how to create chocolate decorations for all our chocolate desserts and bonbons. The most important part of this course is that you will learn how to really feel comfortable with working with and handling chocolate on your own!Above all, you will learn how to master the technique of tempering chocolate in order to prepare all of these delicious recipes!You will learn the following recipes in this Chocolate Masterclass:Pineapple and Coconut Bonbon Chocolate SlabsLemon Pie BonbonsGanacheFinancierShiny Cocoa GlazeBanana ToffeeChocolate MousseAmarula BonbonsAmarula caramelHojicha, orange and ginger BonbonsTechniques you will learn in this Chocolate Masterclass:Temper White ChocolateTemper Milk ChocolateTemper Dark ChocolateMake a GanacheMake Chocolate SlabsMake a Cookie CrunchEnrobe BonbonsDecorate BonbonsMake a FinancierMounding and Unmoulding DessertsCleaning and spraying BonbonsFilling and closing bonbonsCreating your own decorations for your chocolate dessertsIf you are passionate about chocolate and would like to access all of these creative chocolate desserts recipes and techniques, then this Chocolate Masterclass is for you! Overview Section 1: Introduction Lecture 1 Introduction to the course Lecture 2 Introduction to Chocolate Section 2: Pineapple and Coconut Bonbon Lecture 3 Pineapple and Coconut Bonbon - Temper White Chocolate Lecture 4 Pineapple and Coconut Bonbon - Pineapple and Coconut Ganache Lecture 5 Pineapple and Coconut Bonbon - Temper Milk Chocolate Lecture 6 Pineapple and Coconut Bonbon - Decorations Section 3: Chocolate Slabs Lecture 7 Chocolate Slabs Section 4: Lemon Pie Bonbon Lecture 8 Lemon Pie Bonbon - Yogurt and lemon marshmallow Lecture 9 Lemon Pie Bonbon - Lemon Cremeux Lecture 10 Lemon Pie Bonbon - Cookie Crunch Lecture 11 Lemon Pie Bon Bon - Enrobe bonbons Lecture 12 Lemon Pie Bon Bon - Decorations Section 5: Double Chocolate Bonbon Lecture 13 Double Chocolate Bonbon - Part 1 Lecture 14 Double Chocolate Bonbon - Part 2 Lecture 15 Double Chocolate Bonbon - Part 3 Section 6: Entremet Lecture 16 Entremet - Part 1 - Financier Lecture 17 Entremet - Part 2 - Shiny Coco Glaze Lecture 18 Entremet - Part 3 - Banana Toffee Lecture 19 Entremet - Part 4 - Unmolding the Entremet Lecture 20 Entremet - Part 5 - Chocolate Mousse Lecture 21 Entremet - Part 6 - Decorating Section 7: Cleaning and spraying bonbons Lecture 22 Cleaning and spraying bonbons Section 8: Amarula Bon Bon Lecture 23 Amarula Bonbon - Amarula caramel Lecture 24 Amarula Bonbon - First layer of chocolate, Filling and closing bonbon Section 9: Hojicha, orange and ginger Bon Bon Lecture 25 Hojicha, orange and ginger Bonbon - Ganache Lecture 26 Hojicha, orange and ginger Bonbon - First layer, filling and closing Section 10: Formula to change the type of chocolate in a recipe Lecture 27 Formula to change the type of chocolate in a recipe. Section 11: Presentation Lecture 28 Presentation Section 12: Making your own chocolate bonbon Anyone who has a passion for chocolate making!,Beginner to Advanced Chocolatiers,Sweet Pastry Chefs,Home Pastry Chefs,Professional Chefs
