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Chocolate Making
Introduction
Meet the master, Jack Ralph (1:36)
Tools, ingredients, and preparation (4:44)
Tempering chocolate: the key to smooth and glossy confections
Why do we temper? (3:45)
Seeding: tempering chocolate with precision (5:31)
Tabling: the marble technique (6:52)
Microwaving: quick and easy tempering techniques (7:18)
Decadent fillings: elevating your chocolate creations Runny caramel
Runny caramel (7:44)
Gooey caramel (6:33)
Ganache and emulsion magic (5:55)
Irresistible caramel ganache (5:16)
Naughty nutty delights: praline and gianduja (9:14)
Fruity gel creations (5:05)
Molded chocolates
Painting chocolate with colored cocoa butter (4:47)
Artful chocolate decorations (12:58)
Chocolate shell treats (5:27)
Crown your chocolates: a guide to capping (4:04)
Heart-shaped strawberry caramel bliss (17:25)
Everyone’s favorite: Coffee and pecan galaxy bonbons (17:16)
Chocolate rescue: overcoming common challenges
Common tempering mistakes and how to solve them (3:06)
Unmolding perfection (4:40)
Preventing cracks with choco-capping (1:28)
Sticky situations: troubleshooting common caramel issues (3:42)
Coloured cocoa butter troubleshooting (3:06)
Creative solutions: alternatives for ingredients and equipment (2:25)
Storing your sweets
Preserving your chocolates (3:22)
Bonus - My 3 winning recipes for chocolate bars
Chocolate bars intro (4:04)
Fillings, topping and solid bars (5:54)
Capping and cracking out (2:45)
Downloadables
Essential tools
Pantry checklist
Substitutions for ingredients and equipment
Caramel filling recipe
Ganache filling recipe
Caramelized vanilla ganache
Hazelnuts and almond praline recipe
Gianduja recipe
Strawberry gel recipe
Heart-shaped strawberry caramel bliss
Coffee & pecan galaxy bonbons
Fruit & nut bar milk chocolate bar
Chocolate bar with fillings
Painting chocolate with colored cocoa butter
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