I LOVE CARAMEL!!!! So do you if I judge by the high interest you have for that course! The course will be released on October 11th with all the explanations, content, recipes, demonstrations, HD video and self paced course, you watch when you want, at your rhythm and you can ask questions through the comments! In the course I will do 6 recipes, plain, fruitsss, chocolate.... and I will show you how to hand dip it, so of course explaining the chocolate tempering! by hand and u

A magic temper is a machine which keep cocoa butter in a stable shape. It will turn into a paste or cream. Then you ll be able to seed any masses containing cocoa butter. As cocoa butter is polymorph and always tend to the most stable phase the unstable cocoa butter crystals will turn into stables ( phase 5). So u can easily batch temper any chocolate by adding 1 % when the chocolate is at 30-32°C and more important ur ganache and praline. It will result in a smoother texture

What if you would like to change from one chocolate to another... The cocoa butter makes the texture of your recipe, not the taste, which is brought by the dry extract of the cocoa! The cocoa butter has a structural role, and it fixes the flavor as well, like any fats! The percentage written on a packaging indicate the amount of "cocoa material" inside the chocolate Cocoa material = Cocoa Butter+ dry extract from the bean The rest of the percentage is the others ingredients,

As you know I love Paning!!! The first video course I put about that wide topic is how to create a natural shine on dark chocolate, a process which requires time, technique and patience... but believe me you will be rewarded of your wait! Indeed that finish stays a lot of time this way, it is the best way to finish a dark chocolate product and there are no problem with the religion, nor the dietetary restriction. In the course I explain you the key to achieve the same result!