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  • Welcome to How To Cook That I'm Ann Reardon and

  • today we are making a camera made completely out of chocolate.

  • It is surprisingly easy to make this, the trickiest part was designing the actual template

  • which I do on my computer for you.

  • Lots of people have said where do you get the templates from?

  • I sit down and make them and I'll put a link below to my howtocookthat.net website and

  • I'll put the template up there so you can download that there.

  • The first part of the camera that we want to make is the body of the camera.

  • Take a sticky note and draw a mark at the height shown there so you know how thick the

  • body needs to be.

  • Find a container that is around the right size, mine is a little big but with chocolate

  • we can just trim it down afterwards.

  • Place the sticky note inside and line the container with acetate.

  • Acetate is just thin plastic and you can get this from chocolate shops, cake decorating

  • shops or even stationary shops as overhead projector sheets if you look there, you'll

  • be able to find them.

  • Pour in some tempered chocolate about half way up and then add in some fruit and nuts

  • and just push those down.

  • I have a video on my channel that shows you how to temper chocolate at home (it's called

  • CHOCOLATE SECRETS), if you don't temper the chocolate then at room temperature it will

  • be soft, it won't set firm and it will melt on your hands and be sticky so make sure you

  • watch that if you don't know how to temper and do that first.

  • You could, of course, use honeycomb or other things here instead of fruit and nuts, whatever

  • you like the flavour of.

  • And because we are going to cut it down to size it will give a bit of a pattern in the

  • chocolate, if you don't want that you can leave it completely plain.

  • Top it up with more chocolate so that it reaches the line that you drew.

  • And then drop it on the counter a few times to get rid of any air bubbles.

  • Then you just want to leave that to set.

  • Next we want a square of chocolate in the thickness shown, which is quite thick.

  • Find a container that is a little bigger than what we want and pour chocolate in there.

  • Now I'm not adding fruit and nuts to any of these smaller parts because they all have

  • to be carved down to size, it's just going to be easier if they're plain.

  • Tap it on the counter again the get rid of air bubbles.

  • Pour some chocolate onto some acetate and spread it so it is the height shown on the

  • template.

  • Pour some more and spread that out a little thinner, so that you have some of each height

  • that you need.

  • If you don't have acetate you can use foil instead.

  • Once the chocolate is firm but not hard use circle cutters to cut out the circles in the

  • sizes shown.

  • Some of the pieces have a circle cut out of the centre to make a ring and some are full

  • circles.

  • Just follow the template to get what you need.

  • Now I actually have a set of circle cutters which I think are just really good, I use

  • them all the time and they're not that expensive so I'll find the link to those, I'll dig that

  • up and put it on the website for you as well.

  • Continue to spread out the chocolate in different thicknesses shown for the various parts and

  • cut out all the circles and the little square and the different shapes.

  • Now I am going to use dark chocolate for some parts of this camera for variation in the

  • colour.

  • You can make it all one colour or mix up the white, dark and milk chocolate however you

  • like.

  • Just a tip once you've spread your chocolate if you give it a little shake the top will

  • smooth out.

  • This is the smallest circle cutter that I have but I need some circles that are even

  • smaller than that, so I am going to use a straw and for the slightly bigger ones use

  • the lid of a texta (marker).

  • And for the ones that are slightly bigger than that I'm going to use a piping tip.

  • Now the chocolate gets stuck in the piping tip because of the shape and if you try and

  • push it out while the chocolate is still soft you're just going to be poking holes and leaving

  • marks in the chocolate.

  • So just pop it in the freezer for a few minutes and then it will be easy to push it out.

  • Use a knife to cut around the template for the LCD screen like a frame there.

  • And cut the little rectangle, and all of these pieces are colour coded on the template so

  • you see where they belong on the camera.

  • Once your chocolate is firmer you can use your knife to neaten off your edges and shave

  • off a little bit so that the outside edge of the LCD screen is angled in slightly.

  • Now for your really thick pieces, make sure you cut them while the chocolate is soft,

  • otherwise you're not going to get the cutter through, then leave them to firm up.

  • Hold the circle using some foil so you don't get fingerprints on it.

  • And then cut straight lines across all the way around the circle.

  • Then using your knife cut in on an angle in towards the cut you've just made so that you

  • take out a little strip or a little chunk.

  • And you end up with a pattern all the way around.

  • Do the same thing on the thinner circle that is patterned around the edge as well, and

  • it tells you on the template which ones are patterned and which ones are plain.

  • Once your big thick body chunk of chocolate is set take that out of the container and

  • trim it to the size shown on the template.

  • And this sill be easiest if you cut an indent the whole way around the block at the level

  • where you want it to cut and then cut down so it will just break off neatly.

  • Look at all that fruit and nuts, mmm mmmmm!

  • Ok so now it is the right size but mine slopes out on the sides which means when I stand

  • it up the camera is kind of leaning forward.

  • To fix that I am just going to shave off a layer of chocolate.

  • Now if your container has straight sides then you won't need to do that but mine obviously

  • didn't so I'm just going to keep going until it's flat.

  • You can see on the template the camera body is rounded at the corners not square.

  • So again just using your knife carve off some chocolate so you get a nice rounded corner.

  • Wouldn't it be cool if it was this easy to carve wood, like if you could soften it and

  • make it set firm again.

  • I think I'd probably quite enjoy carving then.

  • We've got a couple more pieces to make.

  • So we need a square of chocolate that is sloped down, so we'll cut out the square first in

  • that thickness that's shown there and then trim it down to the slopes afterwards.

  • Pour your chocolate onto the foil and let it start to set.

  • Then trim around the edges so that you have a nice square.

  • Then just shave off the corners on each side on the angle shown on your paper there so

  • that you get a nice straight slope.

  • Once your chocolate in your container is set take that out and cut it to the square size

  • shown, again you'll find this easiest if you cut a line all the way around before trying

  • to push your knife all the way through it.

  • Put the template on top and make sure the edges are straight shaving off a small amount

  • at a time.

  • Now you can use these shavings on top of desserts on top of icecream or you can just put it

  • back in a bowl and re-temper it and use it for other parts on the camera.

  • Now flip that to one end and put the slope template on top and cut off the corners to

  • match the angles shown.

  • Turn it over to the other end and put the smaller one on top and shave off the chocolate

  • on an angle across the top, not quite all the way to the other end.

  • So this is what it will look like when you're done.

  • It will be skinny at the front like your template piece... fatter at the back sloping down and

  • the side and top look like this.

  • Thanks to everyone who said they love my nail wraps, these ones are called Confection Cutie

  • and there's junior ones of these as well, and I'll link you to those below where you

  • can get them.

  • Now to join our camera altogether.

  • Starting with the lens pipe some chocolate in the centre and add the next piece on top,

  • and you'll find this easiest if you put your chocolate parts on the template printout so

  • that you know which order they are in.

  • Then you can just stack those up.

  • Join together all the other little parts in the way shown so you have all the camera controls.

  • Let's turn up exposure ... and put it back right :)

  • Add the square piece on the front of the camera, slightly to one side.

  • Then add the carved bit to the top of that.

  • Now you can see the camera body has two lines around it.

  • So use a ruler to keep you straight and pipe lines of chocolate across the camera body.

  • Now to give the middle area a different texture I'm just using a pastry brush dipped in some

  • tempered chocolate and brushing it on.

  • Once that side is dry turn it over and do the same thing on the back.

  • You could use a chocolate transfer sheet or a texture mat for this patterned are if you

  • prefer, you can be as creative as you like with your camera.

  • Now because in the creation process of making this camera we have carved our chocolate you

  • can see scrape marks from the knife.

  • So to get rid of those just rub on a small amount of melted tempered cocoa butter in

  • a really thin layer and that will bring it up to looking nice again.

  • Add the controls into place, put the hot shoe on top and more controls on the other side.

  • Turn it around to the back and place the viewfinder into place and then the LCD screen.

  • Turn the camera over and lay it flat so that you can add the chocolate lens into place

  • on the front.

  • And your camera is complete and ready to eat.

  • Share this video for me with a friend who love photography,

  • Subscribe to How To Cook That for more crazy sweet creations, click here for the recipe,

  • here for more chocolate videos and here for my YouTube channel.

  • Champion of the week goes to Denny who did this amazing recreation of my Lightning McQueen

  • cake.

  • When you make a cake or anything from my channel make sure you put a photo up in the comments

  • section on the website so I can see it and the rest of the world can see it too.

  • Make it a great week and I'll see you on Friday.

Welcome to How To Cook That I'm Ann Reardon and

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巧克力相機如何烹飪,安-里爾登巧克力相機。 (CHOCOLATE CAMERA How To Cook That Ann Reardon chocolate camera)

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