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Monthly Archives: May 2013

Chocolate Designs : Make Butterflies

http://www.lasignorina.co.uk

Want to see me break some of my precious chocolates by accident? click the play button and watch till the very end.

VIDEO TRANSCRIPT: (Press the play button to watch the video on Youtube)

Chocolate Designs: Make Butterflies

Hello and welcome to this video. So excited to see you here. Today we are going to be doing some chocolate decorating which will work perfectly with your cakes and your chocolate or any sort of dessert that has got a flat surface. So what we’ve got here is some white chocolate, some dark chocolate and some lovely lovely milk chocolate which I know a lot of you love. I’m not sure if you’ve noticed, I’ve got these on pots. Now this method of melting and tempering your chocolates is using the Baine Marie method. It’s very easy what you do is you get a pot with a little bit of water, bring that to a boil, turn off the fire and use the steam from the water to slowly melt your chocolates. Now please remember to keep an eye on your temperatures. that it doesn’t go above 45 degrees celcius, that way you don’t burn your chocolates. So without further ado, let’s begin, I’m so excited, I can’t wait to show you these lovely techniques for decorating with chocolate.

Great welcome to the desk here, I’ve printed out a sheet of paper with some designs on here and I’ve put it in a pvc pocket hole punch thing which you can find at any stationery store, I think I picked this up from Rymans here in the UK. It will basically protect your paper and you can just wipe off your chocolate that you have piped on here and start all over again so it’s a good way to get your practice going.

So we have our piping bag here, follow along the lines. It’s okay if you go out a little bit. Once you get a hang of this, you can move on to more complex designs like these ones. I’m not going to spend too much time on these because they do take a bit of time and a bit of practice but they are so good for helping you get really confident with moving around with your chocolate. This one is very squiggy, it’s perfect for practicing your writing, text, and script writing, that sort of thing. You don’t need to move as quickly as I am. This will only come with more and more practice. So the more you practice, the faster you will be able to move around and do all of these funky designs. Just follow the lines as accurately as you can. This is great for helping you build your confidence, so when you get to more intricate designs, you will be able to pull them off.

We have a butterfly here, and you want to make it as thick as possible. It’s okay if your lines are crooked, this gives your butterfly a bit of character and we love character here at La Signorina, (silent laugh) so just make sure your lines are thick enough as well because we are going to create a 3D version of our butterfly so we do need this butterfly to stand on it’s own.and not break any of it’s wings. Just going to fold the edges so it kind of gives the wings a bit more of a shape so it’s not a flat butterfly, so just use some paper clips, set this aside for a couple of minutes and we will come back and see what it looks like.

Here are some butterflies that I made earlier, I’m just going to try and gently show you what they look like close up without breaking it obviously. It’s really gorgeous, it will be perfect to add to your ice-creams, cakes or any sort of desserts that you would like to add a 3D effect. It’s very delicate like a real butterfly so handle with care and I hope you have enjoyed this video.

So if you do like this video, make sure you hit the like button and share it with at least one of your friends so that they can benefit from this too. In meantime, don’t forget to subscribe so that you are always up to date with whenever I have a new video. Until next time in the next video I’ll see you soon. Ciao.

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Chocolate Decoration and Art

VIDEO TRANSCRIPT: (CLICK THE PLAY BUTTON TO WATCH ON YOUTUBE)

Hello, welcome to this video, today I’m going to show you how to make chocolate decorations using some cookie cutters and these will be perfect with your desserts.So if you come over here, we have some butterflies. I absolutely love these butterflies they are so cute, some stars, some heart shapes, ginger bread men…

The list goes on and on depending on how many cookie cutter shapes you have. I believe this is going to be really popular with the kids, perfect to add to your deserts as a little decorative thing. So come along to my workstation and I can show you how I can make these and you can make these too from home.

Welcome to the workstation, we just have our marble slab you can use a granite slab as well, our acetate sheet, some tempered chocolate in a bowl. Ladle a generous amount of chocolate, we need to work quite quickly here. Pour a generous helping and then spread it with my spatula. Don’t be afraid to go out of the edges you just want it spread as evenly as possible across your sheet, you want to be generous with the edges. So we’ve pretty much covered it. Lift off the sides, give it a bit of a shake so it’s nice and smooth and leave that to set.

Okay so as our chocolate now begins to set, we are going to use some biscuit cutters and press in, little butterflies here, I think these are supposed to be ginger bread men (giggles) no idea who they are. Now this is the reason why you need to work quickly because they’ve already started to come off. Heart shapes, some circles, and so if your chocolate sets, just pull it out of the cutter and it will be fine. Squares, it’s quite hard already but just to help with the cooling down process we are just going to pop this in the fridge for a few minutes.

Here is our chocolate now brought out from the fridge that’s been set, It looks like a little jigsaw puzzle it’s quite cute. Now we are just going to break off our chocolate pieces from the acetate sheet and look at our lovely it is, the star that we have, set the aside, let’s pull out our butterflies, how cute are these? absolutely gorgeous. It will look absolutely perfect with your ice creams.

I hope you really enjoyed the video and it’s inspired you to get into the kitchen to make some of these lovely creations. So if you like this video, please like it, share it with your friends so that more and more people enjoy these videos and I know you actually getting something out of it.So until next time in the next video, I’m going to go out and enjoy my chocolate sunglasses and you have a great time, Ciao.

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How to Make Chocolate: Learn how to temper using a microwave

How to Make Chocolate: Learn how to temper using a microwave

Want to learn How to Make Chocolate? In this video I show you one of the key steps used in creating chocolate. You will Learn how to temper using a microwave

VIDEO TRANSCRIPT:

Hello, welcome to this video, today I’m going to be showing you how to temper chocolate. We are going to be using dark chocolate and a microwave so you can definitely do this at home. It’s the same process for tempering milk and white chocolate except that the temperatures vary for when the chocolate is actually tempered. So let’s begin i’m so excited I can’t wait to show you! 🙂

First break your dark chocolate into tiny pieces, so that the heat distributes evenly and it melts evenly and quicker. Use your favorite chocolate. This is from my website which you can get at http://www.lasignorina.co.uk

The next step is to put it in the microwave on a very low setting for just a minute and give it a good mix, make sure all your utensils are dry because you don’t want any drop of water in your chocolate. Remember to leave some chocolate aside that you are going to use to bring your chocolate back into temper. So this is now going to go into the microwave for about a minute and we are going to give it a good mix to make sure the heat is distributed evenly because chocolate is a poor conductor of heat.

Now the secret here is to keep mixing. Microwave your chocolate in a succession of 30 seconds or less, you don’t want to burn your chocolate so you need to be extremely patient with this process because it is a gradual process. So keep mixing and popping it back in the microwave and your chocolate will eventually melt. So let’s give it a good mix now to see what is happening with our chocolate.

Now, I still have a few pieces in my chocolate so I’m going to pop it back into the microwave for another 10 seconds or so to give it a nice gradual meltdown, so here we go! 🙂

Great so I’m now I’m going to give it a good mix to show you what i looks like fully melted. This is what you want to look out for. Next step is to take a temperature reading. I like using an infrared thermometer because it is less messy. So we are going to take a reading now, and it’s 40.7 degrees Celsius. You don’t want to go above 45 degrees Celsius because you will burn your chocolate. Anything ranging between 38 and 45 degrees is a good range for your melted chocolate. Now we are going to cool our chocolate down and bring it back into temper with some extra chocolate pieces and bring it back into temper.

We’ve just added some chocolate pieces you might be able to see some in there, keep mixing, cool our chocolate down and bring it back into temper. We will need a nice thermometer again and we will be looking for when it cools down to the 34.5 degree Celsius mark which is a good temperature to start working with as it falls into temper. We are going to do some tests to make sure it is in temper, you don’t want to work with untempered chocolate because you have just wasted your time in the kitchen basically. So alot of patience, keep mixing, and it will eventually start to cool down and come into temper. We are going to do a reading now. It’s 35.8, our chocolate is nearly in temper.

The next step is to dip our acetate strip inside the chocolate, if you haven’t got one use can use the back of a knife, shake off the excess chocolate. We are going to pop this in the fridge for a few minutes to make sure our chocolate is fully tempered. Why I really love working with acetate strips is you get to see the level of shine and quality of the chocolate once it’s tempered. So we are going to peel it off very gently, and that looks so beautiful!  I hope the camera is picking up the shine, so I know my chocolate is in fantastic temper. We are going to test for a snap now, and it has a lovely break, so this is our lovely tempered chocolate.

Well I hope you enjoyed the video as much as I enjoyed making it. I also hope that it has inspired you to get into the kitchen and make some chocolates. Your chocolates are going to look amazing, sound amazing, taste amazing. Most importantly, your friends are going to love it. So, if you have any questions please leave a comment in the comment box below and I would be more than happy to share my ideas and tips with you. I would love to see what you come up with. I’ll see you in the next video. Ciao.

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History of Chocolate

History of Chocolate

Find out about the History of Chocolate in this fun video presentation. You can delve in the chocolate history of 600AD to 1911AD

 

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VIDEO TRANSCRIPT:

600AD

Cocoa was first disovered by the Mayas in 600AD. They established the earliest known cocoa plantations in Yucatan upon migrating from Central America.

1000AD

The People of Central America use cocoa
beans as a form of payment

1200AD

The Aztecs reign in Mexico subjugating the Chimimeken and the Mayans

1502AD

Columbus is the first European to discover cocoa beans in Nicaragua. The natives used it as currency and also as a hot drink called Xocolatl. Columbus was more interested in his search for the sea route to India than in Cocoa but took some cocoa beans as mementos

1513AD

Hernando de Oviedo y Valdez buys a slave for
100 Cocoa beans

1519 AD

Hernando Cortez, conqueror of part of Mexico took interest in using cocoa as a form of payment instead of food, he establishes a cocoa plantation in order to cultivate “money”.

1528 AD

Hernando Cortez brings the first cocoa back to Europe including utensils for making them

1609AD

The first book  devoted entirely to world of chocolate appears in Mexico titled “Libro en el cual se trata del chocolate”

1615AD

Princess Anna of Austria marries Louis XIII of France introducing Spanish customs and chocolate drinking

1657AD

A frenchman opens the first chocolate shop in Bishopsgate, London called ” The Coffee Mill and Tobacco Roll”

1671AD

The Duke of Plesslis-Praslin waits for his dessert as the clumsy kitchen boy drops a bowlful of almonds on the floor. The angry chef tries to box his ears and  spills burnt sugar over the almonds. In desperation serves the sugared almonds to  the duke who is so delighted with it , he names it “Praslin” which eventually developed into the modern term “Praline”

1755AD

The Duke of Plesslis-Praslin waits for his dessert as the clumsy kitchen boy drops a bowlful of almonds on the floor. The angry chef tries to box his ears and  spills burnt sugar over the almonds. In desperation serves the sugared almonds to  the duke who is so delighted with it , he names it “Praslin” which eventually developed into the modern term “Praline”

1780AD

The first machine made chocolate
is produced in Barcelona

1857AD

Cocoa cultivation makes it’s way from Sao Tome to West Africa quickly becoming the most important producers

1875AD

Swiss man, Daniel Peter puts the first milk chocolate on the market after experimenting for eight years

1879AD

Chocolate melts on the tongue for the first time which was produced by Rodolphe Lindt of Berne

1911AD

A Chocolate bar is invented without cocoa butter to prevent melting in hot climates, these were given to American troops in world war II

 

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