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    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
    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 a CHOCOLATE FLOWER rose by Ann Reardon How To Cook That Chocolate - YouTube !!! English English Add subtitles/CC
    Welcome to howtocookthat.net, I'm Ann Reardon. Today I am going to show you how to make chocolate
    flowers. To start with you're going to need a rolling pin or something round, two thin
    strips of baking paper, some melted chocolate, sticky tape and a Ziploc bag.
    Pour your chocolate into the Ziploc bag and then cut off one corner. Start with a small
    cut because you can always make it bigger if it's too small. I'll show you a few different
    petals. First of all pipe some circles in a row on the baking paper. And then I like
    to put the bag of chocolate into a bowl to stop it tipping out just bend the tip upwards.
    Take a second sheet of baking paper and place it over the top of your chocolate and then
    using your thumb or your finger, push the chocolate upwards making it into a petal shape.
    Then peel the top sheet off, and this makes them very thin so they have that petal-like
    look to them. And then place the sheet over the rolling pin so that the petals curl around
    and then once they set carefully peel them off the paper.
    For a second time, pipe some circles of chocolate and this time spread them out using a spoon
    to make them elongated and then cover them as before. Make sure you are using tempered
    chocolate; otherwise your petals are going to melt just as soon as you take them out
    of the fridge. If you're not sure what tempered chocolate is then click on the link in the
    description below this video to go to the chocolate playlist and in there you will find
    a video on how to temper chocolate and another video on what chocolate to use for chocolate
    decorations. This type of petal that we've just made curls over at the top like in a
    flower that has been open for awhile
    The third type of petals that we are going to make are the smaller ones that you'll need
    for the center of your flower. For those place a circle of chocolate on your baking paper
    as you did before, spread them out using a spoon and then a second sheet of baking paper
    over the top and spread them out. Peel it off to make them thin, then put another sheet
    of baking paper over the top and roll it up into a tube and use some sticky tape to keep
    it in that tube shape and then just allow it to set. And then when you take them off
    the baking paper you can see that you've got those tight smaller petals for the center
    of your flower.
    To put your flower together use a cookie cutter ring and place a dollop of chocolate in the
    middle and then starting with the outer bigger petals, put them around the edge, usually

    petals is ideal. Then I'm going to use the petals that curl over a little bit
    on the next row and then the smaller tighter chocolate petals right in the center. If you
    don't have a cookie cutter ring that's circle like that, you can just improvise and use
    some paper towel rolled into a circle or anything that you have that that's sort of shape just
    to give the petals some support while the chocolate is setting.
    Once the chocolate is set you can take your flowers and place them where you needed them.
    For example in this one is on top of the chocolate cake.
    Thank you to everyone who has subscribed to How to Cook That and left lovely comments
    and clicked like, shared the videos, I really appreciate all your support. You guys are
    awesome, thank you. *** *** White chocolate flower and chocolate centrepiece from Alistair Birt, head chocolatier - YouTube !!!
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    I'm gonna start with the outside least is frayed lights color the inside the CF
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    just this just looks more not shown. is more lifelike
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    the lights once the middle one switch mode of for the
    the chocolate white chocolate attempted escape Smithfield
    scummy a basis to build upon I'm gonna at
    at the leaves in the from big to small and middle okay my wife took a template
    from the force's
    still templates and small amounts are prepared
    okay if the second layer I was gonna there so it's
    in the middle of the first joint things
    made some and ceases with pink chocolate so now going to stick to the
    middle of the flower I've temper the dark chocolate is acting the same way
    whites and now we're gonna pipe mill stamens
    and familiar the flower things
    we have these same that we fight she gonna stick out so they
    come out of the flower as many as you can israel is impressive in this law in
    also going different ways different high in there
    so they gave us the finished lower faces be added onto the
    small sent this now economics in leaves
    to complete a flowery dismayed we're gonna paint some
    green took a pass its balance sheet of plastic it and using a thick brush
    just paint and then
    of the struggle a bit of russians and prongs underneath it
    give it like a nice shine your pick up
    and with the co move discussions
    so now that that's done we're gonna at the time to talk on top
    sweater even layer the top start cutting these
    I love it grow up to get in shape the set three people many companies to make
    sure that you go
    the same line the paint it otherwise you get long leaves at the
    to show concern is if the lowest long me to roller
    miscues shape so now we can assemble a very small simple piece
    with using the flowers that we made and the leaves that was made
    I'm this minute feel they have I'm the chocolate maker like Barack
    despite Parkinson took over some material I'm
    dennis et Russian it Linda says coca-cola just to make sure this thing
    and Barack to the center here so if you say so to get these different awesome
    in kitchen equipment niven Prof minute or two most
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    homes pick up the nice ones we went through this then is built the
    leaves around friend I say
    movement them
    there's the finished products very simple showpiece with them white
    chocolate flower
    angry and translates this
    I'm home *** *** How to make chocolate Lotus flower - YouTube !!!
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