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A variant of my preferred chocolate shoelace doily and cake wrap videos, this installment of Recipes for a Sweet Life reveals ways to make freestanding chocolate dess …
Video Score: 4 / 5
Tagged with: Chocolate Cups Dessert Lace
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+Joicy Juhasz Prestes Thanks! If you work with any one of the high-grade
chocolates that I mention, all you have to do is melt it over barely
simmering water in a double boiler set on low heat. Heat until it is JUST
melted and no longer, as over-heating the chocolate is one thing that will
cause it to seize (thicken and become difficult to pipe).
+Tehrim Idris YouTube would not let me tag you, so I hope you see this: If
you do not temper the chocolate, it can be out for about 30 minutes or so
(depending on your room temp, no more than 65 F) before wilting. If you’ve
tempered the chocolate, it can sit out longer. But it’s all a function of
your ambient temperature; I don’t recommend displaying them at any temp
hotter than 65 to 70F. Also, store them in the refrigerator if not
tempered.
+ Sage Shepherd YouTube won’t let me tag you. so I hope you see this.
Thanks for the feedback. I just shot my next round of videos (and tempering
was not in it). But I’ll keep it in mind for a future shoot.
AHHHH MAAAA ZZZZ IIII NNNGGG! AMAZING! In my dreams I’ve never would of
thought of doing this or figuring out how to do this, A.M.A.Z.I.N.G.!
WONDERFUL. Whoever gave this a thumbs down shouldn’t be allowed to vote!
Will check out your other videos later…Wonderful.
+riza jane ruiz Thanks – wish I could tag you, but YouTube is not allowing.
So I hope you see this!
Hi Julia,
Just wanted to say how much I love your work. I teach cooking classes in
Boston, but don’t do pastry and I am always on the look out for good pastry
resources to refer my students to. Unfortunately, many youtube videos are
not detailed enough and focus more on finger licking and moaning over
desserts than demonstrating a technique in detail and explaining somewhat
tricky concepts to make them accessible to home cooks. Thank you for being
such a wonderful source of information! I have just added you to “featured
channels” on my channel and hope that my students and subscribers discover
your craftsmanship.
Cheers,
-Helen
That is beautiful!
its a shame we have to eat it later after putting in all that effort to
make it so beautiful xD
Very Impressive but I don’t think I could ever do that :)
Beautiful as always and you are wonderful teacher…thanks
Julia, você ultrapassa o limite da criatividade !
Wow u r so beautiful and your pastrys are amazing
Yummmmmm
Fantastic tutorial, thank you. Lee xx
You have another winner here. It’s just lovely, Julia.
That looks goooooooodd!!!!!!!!!!
you just got a new subscriber
maravilhosooooo
they are soooo beautiful
very clever!!! thanks for sharing :)!
Thanks, +Jo Gaz
Love it Julia, can’t wait to do a blog feature on this one! thank-you for
your great ideas! xoxo
I am hungry already just by looking at your work
you have to skip 5 mins to get to the lacing 0-0
Will u do a video on tempering th chocolte?
what chocolate is best because i used dark chocolate and it did not work