How to carve an eagle from a single block of ice.
by, khmer chef
Ice carving displays:
Salt dough display work:
Garnishes can be made out of anything that is edible.
Uploaded by iccharvey on Jun 8, 2008
Sugar work
Uploaded by nickcorrao on Apr 29, 2007
Chocolate work
Sugar work
Uploaded by nickcorrao on Apr 29, 2007
Chocolate work
| Chocolate cooking notes and cocoa · Cooking chocolate is available as a couverture or a compound couverture, the latter requires no tempering but must be melted correctly · Couverture is a special kind of 'cooking' chocolate used by professional chefs. · A couverture is simply a chocolate with a relatively higher cocoa butter content (a minimum of 32%, often as much as 39%). · This high cocoa butter content contributes fluidity, smoothness, strength and ease of handling. · In most cases, these chocolates' also contains a high cocoa solid content which heightens the flavour · The formula on couverture packaging may look like this: 70/30/38. · This means that there is 70% cocoa solids, 30% sugar, and 38% total fat content.
These are then classified as either tempered and un-tempered. Cocoa Cocoa powder is produced when the chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: natural and dutched. The term Dutch or Dutched has nothing to do with its place of origin, but is a process created by Dutchman, Conraad van Houten in 1825 and is based on an ancient Aztec technique of adding wood ash to chocolate to make an easily digestible stomach remedy Dutch processed or alkalised unsweetened cocoa powder is treated with an alkali (normally potassium carbonate, that raises its pH from 5.5 to 7 or 8) to neutralise its acids. Because it is neutral and does not react with baking soda, it must best used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a darker colour and a milder, more mellow flavour than natural cocoa and because of the 'Dutching' is easier to dissolve in liquids. Chocolate: tempering Chocolate contains numerous types of fat molecules and crystal structures, and they all melt and form or solidify at different temperatures. Tempering is a method used to align these molecules into a stable nature, which will all melt at the same temperature. This is achieved by:
Tempered chocolate Tempered chocolate is very versatile and can be used for many different decorations, the more you work with it, the more you learn about, and understand this product. It takes a light touch and a lot of patience, and much trial and error Chocolate: melting ALWAYS melt chocolate slowly, over a low heat, chocolate is an art form and should not be rushed. The chocolate should be placed in a clean, dry bowl and placed over a pot of water (thus forming a bain marie) The water in the pot, should not be allowed to boil or come into contact with the base of the bowl. Chocolate melts at a low temperature, (approx 37ºC) therefore the high temp of boiling water just hitting the base of the bowl can cause it to burn (chocolate burns at approx. 60ºC) The bowl must be scrupulously clean and dry (see seizing) Stirring is essential when melting chocolate (see notes below) When stirring melting chocolate a scrupulously clean plastic spatula reserved for chocolate work is best or a metal spoon can be used. A wooden spoon can contain moisture that will seize the chocolate and may also contain hidden aromas from its previous use that will taint the chocolate's flavour. Chocolate: seizing If it comes in contact with moisture while melting (even a few drops), it will seize or stiffen. The steam from the bain marie condensing back into the chocolate is sufficient to seize it. A little oil whisked in can bring it back if one is lucky, but normally it is impossible to bring it back and it can only be used for the likes of ganache, chocolate sauce or a fondue. Also if not properly stirred (see notes above for stirring) while melting it can separate into a solid and fat, again this cannot normally be successfully brought back. Chocolate: for dipping When using chocolate for dipping the likes of chocolate covered strawberries, it is best to melt a large amount of chocolate and then separate it into smaller units. As one dips the berries, moisture can be released and cause the chocolate to seize (see notes above) Chocolate: for piping When using chocolate for piping 'run outs' use a small piping bags made from greaseproof paper, in this way you are less likely to waste chocolate left in the bag. Also, never fill them more than half way, as once the bag is folded over and sealed if filled too much it can leak and case a mess and waste chocolate. Pipe onto trays, paper, etc that are moisture free, in this way if you do not obtain the desired effect, you can allow it to set and simply re-melt it for further use Silicon paper such as used for overheads, can be cut to shape, coated evenly with chocolate and make great 'stencils' or moulds. |
Uploaded by martinschocolatier on Jan 27, 2011
Making chocolate decorations. Simple but amazing chocolate work. With special thanks to Barry callebaut from www.martinschocolatier.com Uploaded by MaxV04 on Jul 15, 2008
Pastry Chef Stéphane Tréand demonstrates how to pipe chocolate onto silicone Showpeels for a quick chocolate design. The techniques shown save time and result in beautiful chocolate pieces good for chocolate amenities, centerpieces or showpieces. Artisan pastry has never been so easy. Enjoy!
