How One of New York's Master Chocolatiers Turns Cakes into Bite-Sized Candies Sugar Coated
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Date: 2020-05-20
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Comments and reviews: 10
L01
This is an OCD person's nightmare. No hair nets or hats. Cutting hand had glove but touching hand had nothing. Hands over mixing bowl all over chocolate with no gloves. Hair pulled in front and not pulled back. I just can't.
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This is an OCD person's nightmare. No hair nets or hats. Cutting hand had glove but touching hand had nothing. Hands over mixing bowl all over chocolate with no gloves. Hair pulled in front and not pulled back. I just can't.
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Dana
Thanks for doing this AWESOME episode! Susanna is my chocolate hero! By the way, what did she sprinkle on top of the dacquoise before baking them? I couldnt quite get the name of the ingredient. Again THANK YOU!
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Thanks for doing this AWESOME episode! Susanna is my chocolate hero! By the way, what did she sprinkle on top of the dacquoise before baking them? I couldnt quite get the name of the ingredient. Again THANK YOU!
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Tosh
Eater should link their video on this place from last year's _The Process_ series. After seeing that video I'm sure I wasn't the only one who wanted a full episode. Excellent start to this new series.
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Eater should link their video on this place from last year's _The Process_ series. After seeing that video I'm sure I wasn't the only one who wanted a full episode. Excellent start to this new series.
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Vakz-kaz
Look Delicious, Look easy. My skill: The (hard)Meringue - nailed itTempering the Chocolate - not yetGanache - simpleEtc. If only I have equipment to do it. Definitely gonna try this out.
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Look Delicious, Look easy. My skill: The (hard)Meringue - nailed itTempering the Chocolate - not yetGanache - simpleEtc. If only I have equipment to do it. Definitely gonna try this out.
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Eos+
I feel like her pigtails literally went into the mixer. It hurts my core. I took pastry classes when I was in college and the fact that they let her in with her hair like that. Hmmmmm
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I feel like her pigtails literally went into the mixer. It hurts my core. I took pastry classes when I was in college and the fact that they let her in with her hair like that. Hmmmmm
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Quincy
3: 22 they mention that among the the flours, they are using tenix (or tenics, I am very curious as to what they are talking about because I couldn't find out with a Google search.
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3: 22 they mention that among the the flours, they are using tenix (or tenics, I am very curious as to what they are talking about because I couldn't find out with a Google search.
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recoil53
I'd like to see a bon bon with a gusher in it. Not a real one, something self made, like Claire at Bon Appetit made. It would be the bon bon equivalent of the soup dumpling.
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I'd like to see a bon bon with a gusher in it. Not a real one, something self made, like Claire at Bon Appetit made. It would be the bon bon equivalent of the soup dumpling.
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Emaline
I'm not usually one for filled chocolates, truffles or bonbons but THIS is something I'd go for. Especially if she ever made that opera cake flavored one: 3
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I'm not usually one for filled chocolates, truffles or bonbons but THIS is something I'd go for. Especially if she ever made that opera cake flavored one: 3
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Kevin
So that meringue was intriguing. Corn syrup sugar and gelatin I assume? How do you get it to be more meringue texture (in the key lime bon bon.
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So that meringue was intriguing. Corn syrup sugar and gelatin I assume? How do you get it to be more meringue texture (in the key lime bon bon.
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Guest
Rebecca is. So hot. like she is making love when she taste the Bon bon. Hot. Sensual. More shows. Please. She is so. Sensual.
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Rebecca is. So hot. like she is making love when she taste the Bon bon. Hot. Sensual. More shows. Please. She is so. Sensual.
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