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Welcome to How To Cook That I am Ann Reardon
This week is a chocolate episode and you have requested to know how to make the chocolate
sphere that was on top of the instagram dessert .
You will need some tempered chocolate and a hemisphere mold, this can either be a silicone
one like I've got here or I'll show you a plastic hard one in a little minute.
Place some of you tempered chocolate in the molds and using your spoon spread it up the
Then shake it upside down to remove excess chocolate, scrape off the extra from around
the edges and then leave it upside down to set.
If you are using a smaller mold then you can fill it with the chocolate, leave it for a
moment and then tip it out just like we did with the truffles. And once you've tipped
out the excess chocolate then just leave it upside down to set.
If you want it to be two toned then wait for the first colour to set and then add a second
coat in another chocolate which you can either colour white chocolate using oil based food
colouring or you can just use your white chocolate and your dark chocolate as a contrast.
Once they are set they should just fall out of the hard mold if you tap it on the bench,
with the silicone mold just press your thumb in the centre pop it out of the mold.
Next to make the holes, find something that you've got in your kitchen that is metal and
round and then we just need to heat that up. You can either use a brulee torch to do that
or sit it in some hot water. If you are using water make sure you dry it well before you
use it. I am just using a metal piping tip. And so that you don't get fingerprints on
the chocolate if you wear a silcone glove it helps insuloate thte chocolate from the
heat of your hands. Now if you are using real chocolate the heated metal will just melt
through that quite easily. If you are using fake chocolate it has a higher melting point
so will take longer to melt through, you may need to heat the circle twice. If you have
no idea what I am talking about with tempered chocolate, real chocolate and fake chocolate
make sure you click at the end of this video to go to the chocolate playlist and watch
the videos on tempering and what chocolate to use and then it will all make sense.
I like to have a couple of different sized holes so here I am using a cannoli tube, you
can use anything that you've got that's metal and round.
Now remember before you join the two halves together if you want something inside them
you need to do that now.
There are a few options for joining the two halves together. You can spread chocolate
on the edge using a knife and then join the two halves together. This is hard to do well
because if you don't work fast enough the chocolate starts to set and then it can make
the join uneven. Kind of pushing the tow halves apart rather than joining them together. The
next option is to place a baking tray in the oven until it is just warm, and put the halves
onto the tray and then join them together, this makes the neatest join but if you're
not fast enough with pulling it off the tray you're going to lose height on your halves
and end up with a kind of deflated looking ball instead of a perfect sphere.
The third option which is probably the easiest is to spread some chocolate flat onto some
baking paper, dip one half of the sphere into the chocolate, give it a swirl around and
then join the two halves together quickly. Using knife just gently scrape off any excess
If you have any little gaps in your join you can spread some extra chocolate on top and
then just scrape it off with a knife again.
The instructions on how to make the swirls of chocolate that were on either side of the
sphere on the instagram cake can be found on the chocolate transfer sheet decorating
video so click on the chocolate playlist to find that and also the tempering one if you
haven't seen that before.
Thanks for watching and I will see you next week with a cake don't forget to put your
requests below and have a great week, Bye.


朱古力 (How to Make a Chocolate Ball Sphere Decoration HOW TO COOK THAT Ann Reardon)

1120 分類 收藏
cathy~ 發佈於 2015 年 3 月 13 日
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