From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner Ingredients: Dark, Milk, or White Chocolate Chopped for melting Large Pieces for seeding Tools: Large Plastic Bowl Rubber Spatula Thermometer (Digital w/ Probe works best) Method: Melt the chopped chocolate to the proper tem[...]
Posts Tagged ‘Chad Wemischner’
Crispy Clusters
From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner Yield: 40 pieces (10 grams each) Dark Chocolate, tempered 200 g Crispy Rice Cereal 100 g Frosted Flakes Cereal 100 g Sea Salt 1 g Tools: Large Bowl Rubber Spatula Fine Mesh Sieve 2 Tablespoons Parchment Paper Sheet[...]
Chocolate Molds
From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner Tools: Polycarbonate Chocolate Molds Small Offset Spatula Ladle Small Cutting Board Parchment Paper Sheet Pans Method: Using a cotton ball, polish the inside of each cavity of the chocolate mold. (This will ensure a shiny an[...]
Mendiant Hearts
From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner Yield: 40 piped hearts Chocolate, tempered 400 g Toasted Nuts 80 pcs. Dried Fruits, cubed 80 pcs. Tools: Disposable Pastry Bag Drawn Heart Template Parchment Paper Sheet Pans Method: Place the heart template on the[...]
Salted Caramels
From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner Yield: 40 pieces (10 grams each) Sugar 128 g Corn Syrup 29 g Water 29 g Heavy Cream 114 g Unsalted Butter, cubed 27 g Sea Salt 1 g Tools: Heavy Saucepan Wooden Spoon Microwavable Container Stainless[...]
Passion Fruit Jam
From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner Yield: 344 grams Sugar 20 g Pectin 7 g Passion Fruit Puree 200 g Vanilla Paste 12 g Sugar 75 g Corn Syrup 30 g Lemon Juice 15 g Tools: Small Heavy Saucepan Small Whisk Small Heatproof Bowl Me[...]
White Chocolate Ganache
From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner Yield: 40 pieces (10 grams each) White Chocolate, chopped 200 g Unsalted Butter, softened and cubed 30 g Heavy Cream 150 g Trimoline (Invert Sugar) 25 g Tools: Large Microwavable Bowl Microwavable Plast[...]
Coffee-Vanilla Ganache
From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner Yield: 40 pieces (10 grams each) Dark Chocolate, chopped 172 g Unsalted Butter, softened and cubed 38 g Heavy Cream 172 g Coffee, ground 8 g Trimoline (Invert Sugar) 30 g Vanilla Paste 10 g Tools: Large Microwa[...]