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Chocolate Bars
Introduction
How does it work? (4:32)
Let's get to know each other's
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Equipment
To know me better
Welcome
Few notes on the shelflife...
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Tempering Chocolate
Definition of tempering
Tempering method 1 : Creating the crystal, manual method (14:02)
How to clean up the table (7:29)
Tempering method 2 : Seeding the crystals, magic temper (4:30)
Tempering Praliné
What is praliné?
Tempering Praliné by hand (8:37)
Tempering Praliné with the magic Temper (5:32)
Hazelnut Caramel Chocolate Bar
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Hazelnut Dacquoise (6:10)
Caramel on dacquoise (15:24)
Crunchy praliné (10:27)
Gianduja (6:21)
Cut with the guitar (4:05)
hand dipping simple fork (2:48)
Hand dipping with multiple fork (7:08)
Praliné Cigare
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Ganache (coming soon)
Whipped praliné (coming soon)
Pipping and cutting (coming soon)
Hand dipping and decoration (coming soon)
3 textures of almond
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Caramelized puff rice (coming soon)
Soft almond marzipan (coming soon)
Crunchy praliné (coming soon)
Cutting the bars (coming soon)
Hand dipping (coming soon)
Pecan Orange
Coming in January
Thank you and what is next?
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Tempering Praliné with the magic Temper
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