Pastry Chef Attempts to Make Gourmet M&M's Gourmet Makes
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Date: 2019-10-25
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Comments and reviews: 10
Hideki Shinichi
6: 48You are a pro chef with a ful staffed kitchen that can help you. And you struggle to temper a chocolate. Something you can do EASILY in 5 min using microwave only. Chop the chocolate. Put it into bowl leaving a tablespoon of it on chopping board. Put bowl with chocolate to microwave for 30 sec. Stirr. Repeat untill melted. When melted let it sit for a minute and add all the rest of the chocolate. Let it sit untill it melts and boom. You have fully tempered chocolate no issues.
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6: 48You are a pro chef with a ful staffed kitchen that can help you. And you struggle to temper a chocolate. Something you can do EASILY in 5 min using microwave only. Chop the chocolate. Put it into bowl leaving a tablespoon of it on chopping board. Put bowl with chocolate to microwave for 30 sec. Stirr. Repeat untill melted. When melted let it sit for a minute and add all the rest of the chocolate. Let it sit untill it melts and boom. You have fully tempered chocolate no issues.
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Koejj90
I think the dipping technique in the beginning would have made the surface so much smoother than the rolling in the salad centrifuge. Just dip the chocolate coated peanut for say 5 times in the sugar solution and then a few dips in the food colour. Please try this again a year later to see what you could improve
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I think the dipping technique in the beginning would have made the surface so much smoother than the rolling in the salad centrifuge. Just dip the chocolate coated peanut for say 5 times in the sugar solution and then a few dips in the food colour. Please try this again a year later to see what you could improve
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Katgirldiamond
Does she not know there's multiple ways to temper chocolate? And some are much easier, you can even use a microwave. (Found this on a how to cook that video about tempering chocolate, and i tried and it worked)
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Does she not know there's multiple ways to temper chocolate? And some are much easier, you can even use a microwave. (Found this on a how to cook that video about tempering chocolate, and i tried and it worked)
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Christian Holloway
Hey This message may be more for your supervisors. You are amazing. The trial and error in this series is what makes it. I love how you care. Don't give yourself too hard of a time. Sincerely, Jackson
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Hey This message may be more for your supervisors. You are amazing. The trial and error in this series is what makes it. I love how you care. Don't give yourself too hard of a time. Sincerely, Jackson
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Wayne Smith
Dark Chocolate peanut M and M's are superiorly better tasting than milk chocolate ones. But if the two chocolates were mixed with a little heavier on dark chocolate it may taste great as well.
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Dark Chocolate peanut M and M's are superiorly better tasting than milk chocolate ones. But if the two chocolates were mixed with a little heavier on dark chocolate it may taste great as well.
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Emi
10: 59 for a moment, my heart stopped when Claire asked if she could put her hand in 115 degrees water. Then I realized it must've been in Fahrenheit since the water's not boiling. Dammit, America.
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10: 59 for a moment, my heart stopped when Claire asked if she could put her hand in 115 degrees water. Then I realized it must've been in Fahrenheit since the water's not boiling. Dammit, America.
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Susan Bean
What if you made the sugar syrup harder more like candy apple coating and put the color into it instead of on it? Or put the color into the royal icing and made it a little harder?
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What if you made the sugar syrup harder more like candy apple coating and put the color into it instead of on it? Or put the color into the royal icing and made it a little harder?
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Daniela Navarro
I can't believe the level of PTSD Claire is working through with these videos to have completely blocked out skittles, she forgot about the pastillage she used for those
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I can't believe the level of PTSD Claire is working through with these videos to have completely blocked out skittles, she forgot about the pastillage she used for those
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Liliana Gartner
Claire: Here try oneBrad: I'm okayClaire: Just try oneBrad: I know how they tasteClaire: jUsT tRy OnE bRaDBrad: It's cool I'm goodChris and Claire: BRAD JUST EAT ONE
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Claire: Here try oneBrad: I'm okayClaire: Just try oneBrad: I know how they tasteClaire: jUsT tRy OnE bRaDBrad: It's cool I'm goodChris and Claire: BRAD JUST EAT ONE
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Joseph Collins
Im pretty sure that if you want the peanut suspended its just adding successive thin layers of chocolate. It would explain the irregular shapes of the peanut m&ms.
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Im pretty sure that if you want the peanut suspended its just adding successive thin layers of chocolate. It would explain the irregular shapes of the peanut m&ms.
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