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Cake tutorials

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Turkey how to make


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    Chocolate Factory France. How it's Made - Sweet Leaf. Round the World Trip, 11 - YouTube !!! Italian (Automatic Captions) Italian (Automatic Captions)
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    ai trofei nascosti avete seguito tutto alle specie *** *** CHOCOLATE MILK COW||Cow Made Out of Leaves Build! - YouTube !!!
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    video *** *** how to make chocolate garnishes decorations tutorial PART 2 how to cook that ann reardon - YouTube !!! English English Add subtitles/CC
    Welcome to howtocookthat.net I am Ann Reardon for a printable copy of any of the recipes
    go to the website how tocookthat.net Today we are looking at chocolate decorations
    that you can use to jazz up your desserts or your cupcakes.
    First of all we will look at piped designs, these are one of the easiest things to do
    but if you are not confident in the actual designs you can print out the template which
    is on the website and place some baking paper over the top. and here I've just put some
    chocolate in a plastic bag and just twisted it at the top so that when you apply pressure
    it doesn't come out the other end. And with my designs I like to add a stem to
    the bottom so that you can stick that into your icing, your chocolate mousse or your
    dessert and you have all of your design on top. There are several different designs that
    you can use, just follow the templates just like shown to do all of your different designs.
    And the final one you just do a skinny oval followed by a shorter fatter one , shorter
    fatter circle and then stem again if you want to be able to stick it in to a cupcake or
    chocolate mouse whatever you are making. Next chocolate leaves, these just use any
    leaf from the garden you want to paint the back of the leaf so that it looks like the
    front of the leaf when it is peeled off. Make sure the leaves are washed and fully dried
    so you don't have any water on it and also make sure they are not from a plant that has
    been sprayed with any insecticide or pesticide obviously. When you are spreading your chocolate
    on try not to let it go around the front of the leaf because it makes it hard to peel
    off. Once they have been set in the freezer just gently peel back the leaf and you'll
    see that you can see all of the veining and all of the pattern from the leaf comes out
    onto your chocolate and looks great. Next we will look at two toned chocolate patterns
    I really like these and they are simple to do. You just need a texture mat which these
    ones I've got from a childs rubbings book, you can get all different ones quite cheaply
    that way in the one book.
    Get some white chocolate, spread it out over the mat, then using a knife or palette knife
    spread it out make sure it goes into all of the little divets. Then get the excess chocolate
    and scrape it back into the bowl. It's important here that you get off all of the excess chocolate
    otherwise obviously you are going to get that marbled smeared effect of the chocolate that
    is not in the divets, so just put it flat on the bench and give it a few more scrapes
    to make sure you've got all of the excess off. Then pop that in the freezer until it
    is set. And put your contrasting chocolate over the top. Now the trick here is not to
    mix it around as you are spreading it because obviously that warm chocolate on top is quickly
    going to melt the small amount of chocolate that is in the spirals. So you want to very
    gently spread it out with the minimum amount of mixing it around. Once you've got it spread
    then use your palette knife to thin it down to the thickness you want your patterned chocolate
    to be. Then put that in the freezer to set and gently and carefully peel off the chocolate
    and there you have your two toned chocolate design then you can snap that into pieces,
    stick it into desserts. Next some chocolate lace circles using a cup
    draw a circle shape then cut around it using a stanley knife or xacto knife Then place
    your baking paper that has the circels cut out of it onto some aluminium foil. There
    is two ways of doing this you can simply use a spoon and drizzle some across like that
    or if you want it to be more of an exact thing put some in the piping bag like you used for
    piping designs earlier and just scribble it across, you'll get the most strength if you
    scribble it in three directions just gives you a bit more strength. Continue to do that
    until all of your circles are covered and then just lift your baking paper off while
    your chocolate is still melted before it's set. And then pop those in the freezer
    and once they are nice and firm you can just peel them off the aluminium foil and you have
    a fancy looking lace circle. Thank you for watching don't forget top click to subscribe
    and watch one of the other videos, particularly the one on how to temper chocolate if you
    don't temper chocolate then it doesn't stay solid at room temperature and after you have
    gone to the trouble of making beautiful decorations you want them to stay standing when you serve
    them to the table. And check out the other videos on chocolate decorations too. *** *** MAGIC CHOCOLATE FLOWER DESSERT How To Cook That Ann Reardon - YouTube !!! English English Norwegian Russian Spanish (Latin America) Add subtitles/CC
    Welcome to How To Cook That
    I am Ann Reardon and I've had requests this week to show you how
    to make a magic chocolate flower dessert. This dessert is inspired by photos of one
    you sent me one made by Pastry Chef Joaquim Sousa in Portugal.
    Firstly you need something to go in the middle of your dessert. I am using a chocolate macaron.
    I have a whole video that shows you how to make chocolate macarons so I'll link to it
    in the description below. Next take some tempered chocolate and pour
    it out onto some acetate or thin plastic and spread it out nice and thin.
    Then give it a shake from one side just to smooth the top and get rid of any air bubbles
    in your chocolate. Now using the shape and you can print this
    shape out from the website and just use it as a guide make to make a curved line in the
    chocolate, followed by another and another one all the way down to the end. Then turn
    that whole sheet around and repeat that making a curve so that you're making petal shapes.
    Now if you don't want to do this by hand you can instead use two sheets of acetate and
    cut the shape out of top one using a utility knife. And then spread the chocolate over
    the top and then when you lift up the top piece of acetate you'll be left with the petal
    shape. You will need
    petals for each dessert.
    Working quickly before the chocolate hardens curve it up to make a half circle. I am using
    cookie cutters to hold it in place if you have a cylinder that you can use that would
    be even better.
    Now for our base spread some more chocolate onto the acetate and leave to firm up and
    make two chocolate truffles. You can leave them plain or you can fill them with whatever
    you like I've got thirty different chocolate truffle recipes on the how to cook that channel
    so you can go and choose what you want.
    To assemble the dessert use a little chocolate to secure a selection of fruit to the top
    of your macaron.
    Then cut circles of chocolate using a small circle cutter out of that base chocolate and
    then cut each circle in half.
    Take one of your chocolate truffles and use a little bit more chocolate to secure the
    macaron on top of that . Now this lifts it off the base so the petals can go around it.
    Once you chocolate is set, remove the cookie cutters and peel of the acetate. And gently
    seperate out the petals from that spare chocolate. And you can just remelt that spare chocolate
    and re-temper it to use it again. Arrange the petals around a silicone hemisphere
    mold. If you don't have one of these you can just arrange them on the bench but it is going
    to be a little bit harder. Then using some more chocolate add the base
    in place and this is going to hold all the petals in place right where we want them.
    Repeat that of course to make the other half.
    To make our creme anglaise or thin custard sauce. You will need egg yolks, sugar, cream,
    milk and a vanilla bean. I'll put all the recipe quantities on the howtocookthat.net
    website in gram and and ounces and cups. Cut your vanilla bean in half and you'll see
    this sticky mass inside. Just use your knife to scrape it off and add it into the cream.
    Pour the cream and the milk into a saucepan and you can add the vanilla bean pod in there
    too.
    While that is heating whisk together sugar and your egg yolks.
    Keep an eye on your cream and milk because you don't want it to boil over.
    Once it just starts to boil remove it from the heat .
    Pour into the egg yolk mixture whisking well as you do. Once it is well mixed in really
    well pour it back into the saucepan. And just put it to one side for now and we'll heat
    that up in a minute. Now take one half of your petals and use a
    little bit of chocolate to hold it in place in the centre of your bowl.
    Then add the chocolate macaron to the middle there.
    And carefully add the other half into place trying not to break any of your petals off.
    If you broke on off like I did just use a bit more chocolate to secure it back into
    place being careful not to fuse it to the other petals. We want each one to be on it's
    own Add a decoration to the top, if you have edible
    flowers they will be ideal but I don't have any so I am using a strawberry cut like a
    flower. Leave that at room temperature. When you are ready to serve the dessert return
    your anglaise to the heat and heat up to 185 degrees farenheit. If you heat it hotter than
    that it will curdle the cream. Immediately pour it through a sieve into a
    jug. Then take your dessert to the table and pour
    some hot anglaise into the bowl. The hot sauce melts the base of the petals
    making them fall open beautifully and gracefully.
    You can experiment with different desserts at the centre of your flower. Why not even
    an engagement ring if you want to propose.
    And make sure you subscribe to how to cook that for more cakes chocolates and desserts
    put all of your requests in the comments below. Click here to go to the channel to get the
    macaron recipe how to temper chocolate and heaps of other stuff. Here for last weeks
    emoji cheesecakes and here for the How To Cook That website have a great week and I'll
    see you all on Friday. [music: the boat song by youtube.com/setsailtv
    used with permission] *** *** How to Make Chocolate Leaves | Candy Making - YouTube !!!
    So today I'm going to make some chocolate leaves, so I have my tempered dark chocolate
    and I have some mint leaves. This is great whenever you’re making any sort of cake
    and you want beautiful chocolate leaves coming off of the top of it, super easy. I'm just
    picking out the biggest leaves that I can find, which unfortunately on this mint that
    I have is this size.
    But if you can find really nice large leaves, go for it. I'm just going to pick those off,
    and I'm going to take my paint brush and just really carefully, I'm going to take a little
    bit of chocolate. You don't want so much that you kind of crush the leaf, but make sure
    that you also go on the side that has the veins kind of coming up out of it.
    This way you'll get veins that are indented into your chocolate instead of raised. So
    again I'm going upside down on my leaf, and I’m just painting. Nice and gently. And
    you’re going to get a little bit messy but that's it. Go as thin as you want to or as
    thick as you want to. And I'm just putting it right onto a cookie sheet with a little
    bit of parchment paper or you can use a silpad if you have a silpad. A silpad is a non-stick
    baking mat, so if you have one of those it's really easy to get anything off of it without
    it sticking.
    The parchment is equally as good. OK. So the few cute little leaves and the hand-covered
    in chocolate. So that's it. I'm going to pop those into the freezer because I have patience
    and then in a minute when they're ready just going to peel the backs off and we'll have
    beautiful chocolate leaves... So here I have my chocolate leaves, they've been in the fridge
    for about five minutes so they're nice and firm. If I go to touch them you can see I'm
    not leaving a finger print. They're just ready to go.
    So I'm going to flip them over and I'm going to gently pull off the mint, and you could
    see behind it you have that beautiful chocolate leave ready to go. You can do a couple more
    and remember the heat from your hands can melt these so try to work as quickly as possible
    or pop them back into the fridge if you need to. I'll just peel the mint off, and that's
    it. I'll do one more. So there you have it, that's how you make chocolate leaves. *** *** Tutorial: How to Make Chocolate Leaves (Cake Toppers) - YouTube !!!
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    you'll also need not the chocolate in two shades dark in late
    you can light and dark chocolate by mixing in some white chocolate
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    the fingers will cause them to help
    always remember to make extras because some are bound to break while you're
    peeling them a bit
    peeling away from the actually makes a and that's all for today
    I hope you enjoy the tutorial for more child a recipe schools was it can't
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    advocating everyone *** ***