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Caramel Course
Introduction
How does it work? (4:50)
Let's get to know each other's
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Equipment
To know me better
Welcome
What you are going to learn (0:59)
Caramel classification
Market list
What is the brix?
About the caramel
Few notes...
Tempering Chocolate
Definition of tempering
Tempering method 1 : Creating the crystal, manual method (14:02)
How to clean up the table (7:29)
Tempering method 2 : Seeding the crystals, magic temper (12:59)
Plain Caramel Vanilla
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Presentation of the caramel (2:01)
Plain Caramel Vanilla (18:31)
Plain caramel hand dipped in chocolate (12:12)
Raspberry Caramel
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Raspberry Caramel (24:26)
Unmolding Raspberry Caramel (2:18)
Hand dipping in raspberry chocolate (6:35)
Chocolate Caramel
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How to change a chocolate according to the % of cocoa butter
Chocolate Caramel (16:15)
Unmolding Chocolate Caramel (1:56)
Hand dipping in milk chocolate (7:13)
Mango Passion Fruit Caramel
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Mango Passion Caramel (14:41)
Dipping in passion fruit chocolate (6:46)
Blackcurrant Caramel
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Blackcurrant caramel (11:14)
Refractometer test after 2 days (1:52)
Wrapping (2:52)
Coffee and Yuzu Caramel
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Caramel Yuzu coffee (17:47)
Wrapping (3:47)
Thank you and what is next?
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How to clean up the table
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