Duration : 0:10:45

Read the rest of this entry

Technorati Tags: baking for culinary, chef levy, sabayon/chocolate demo

Theo Chocolate Seattle Chocolate Tempering

Duration : 0:0:32

Read the rest of this entry

Technorati Tags: "delicious revolution cookbook" msn, "i wish i had my own sweet shop" lyrics, 01092009031, Cf2000 fontijn, chateau au chokolade kake, chocolade fontain cf1500, chocolate fondue diabetic, chocolate fountain santa barbara, chocolate fountain warehouse cf 2000, chocolate in the shape of a pear tree, chocolate pretzels at costco, dippydooschocolatefountains, fondue chocolate jokes, fonduta walt disney, hard shell chocolate temperi, homemaker chocolate fondue set instructions, how to use chocolate fondue fountain cf 2000, kasplot ice cream, lds chocolate moulds, My chocolate wedding CF 1500, pig fondue pot, Small Fontein CF750, tempering chocolate in a electric fondue pot, tempored chocolate tubes, viva pinata coin editor

Shows you something you can do with tempered Chocolate, not really just me being bored and hyper in class

Duration : 0:1:29

Read the rest of this entry

Technorati Tags: Bord, chocolat, school

During the tempering process, the chocolate maker spreads the chocolate out evenly on a marble slab to cool it and form the right crystal structures in the cocoa butter.

Duration : 0:0:28

Read the rest of this entry

Technorati Tags: chocolate, Marble, tempering, tempering chocolate spreadin

Tempering chocolate is a snap when you have equipment that can achieve precise temperatures! Just Shaam it!

Duration : 0:1:56

Read the rest of this entry

Technorati Tags: Alto, and, chocolate, cook, cooking, dessert, food, Halo, heat, hold, Mayeshiba, oven, recipe, Shaam, shaam tempered chocolate, tempering

The story of PTL and all about our chocolate processing and bar manufacturing equipment

Duration : 0:5:41

Read the rest of this entry

Technorati Tags: barline, chocolate machine, chocolate machinery, chocolate melter, cluster depositor, cooling tunnel, depositing, depositor, enrober, inclusion depositor, melter, moulding, oneshot depositor, tempering, ultrasonic guillotine

Just experimented in working with melted chocolate.

I have very, VERY little experience in working with chocolates prior to this (apart from my miniture amaretto-cafe, white chocolate cups). So this is proof that watching cooking shows and online videos really can serve to inspire, motivate, and empower. With only determination, patience, and quality ingredients, anyone can make something special and something to be proud of.

Ganache filling: White chocolate chips, heavy cream, rose water.

Shell: White chocolate chips and semi-sweet chocolate chips, tempered.

Decoration: White Jasmine flowers (Jasminum polyanthum) which, by the way, are edible!

Special notes: I bought a box of Toffifay candies from Walgreens and thought that it would serve as a very nice 2-3 time re-usable chocolate truffle mold. A Ziplock bag was used to “pipe” the dark chocolate onto the truffles. Crushed purple-amethyst sugar crystals were used in the ganache to give some color variation in the final product. The bottoms of the truffles were NOT shaved or smoothed so that they would stand out on the plate and to make it seem like it is hovering.

Duration : 0:0:36

Read the rest of this entry

Technorati Tags: Butter, chocolate, cocoa, dark, flavor, flavored, flavour, flavoured, jasmine, jasminum, polyanthum, recipe, rkmugen, rose, truffle, truffles, Water, white

CRAZY FOR CHOCOLATE

Duration : 0:0:43

Read the rest of this entry

Technorati Tags: "delicious revolution cookbook" msn, electric fondue maintain chocolate temper, fonduta walt disney, hard shell chocolate temperi, homemaker chocolate fondue set instructions, NICHOLAS, OVER, snickers, Tantrum, temper, tempored chocolate tubes

Shot in High Definition, this video was produced for Burdick Chocolate to promote their annual cooking school. From their website: Burdick Chocolate offers a four day, hands-on workshop teaching the basics of fine chocolate making. It is a rare opportunity to build a familiarity with the ins and outs of preparing chocolate bonbons and confections and to gain a basic command of this complex food. Covered are the practical arts of cooking ganache fillings, tempering chocolate, the hand-cutting and dipping of bonbons, truffle making, the creation of distinctive chocolate confections, and more. The workshop offers a well-rounded education into the connoisseurship of high quality chocolate from its history, to the sourcing, preparation and preservation of it in the home kitchen.

Producer and Director: Jason Whipple
Videographer and Editor: Matt Bucy

Duration : 0:4:0

Read the rest of this entry

Technorati Tags: burdick, burdick chocolate imarketing, chocolate, marketing, promotional, video

Julie Hinton discusses her chocolate adventure with Susan Watson of Tennessee Crossroads. Copyright 2007 Tennessee Crossroads. All Rights Reserved. Used by Permission.

Duration : 0:5:55

Read the rest of this entry

Technorati Tags: Artisan Chocolate, Julie Hinton, julie hinton chocolate, making chocolate, susan watson, tennesse crossroads, tempering, Tennessee Crossroads, Xoconochco