Thank you so much for this recipe I'm going to make homemade Hershey's gold bars now😊
@julieblack777
Жыл бұрын
Thank you i am going to try this 💞
@Budwick5750
7 ай бұрын
Newbie question here. When you added the cocoa butter, is that how you tempered the chocolate or would it need further tempering? This is the best video I've found on making the caramelized white chocolate, so thank you!
@elegantsweets
7 ай бұрын
thanks ))) that was usual cocoa butter, you have to temper the chocolate, just as you normally would. You can also use mycryo cocoa butter for tempering but it is quite pricey
@Budwick5750
7 ай бұрын
@@elegantsweets Ok, awesome! That's what I was thinking, but still wanted to double check. Thank you for the response!
@soumyasankar3891
6 ай бұрын
Love it
@cake3020
Жыл бұрын
looks yummy!! thanks for sharing! question: what percent cocoa butter you were aiming for? and how did you determine you needed .1% of the original chocolate weight?
@isladosti
Жыл бұрын
I just use natural cocoa butter, there is no %. If you use chocolate up to 28% the mass could be too thick. Also I tried an usual cooking oil without a smell, it worked perfectly
@buutechocolatier
Ай бұрын
How can I caramelize if I don't have a microwave or oven
@jewel5766
Ай бұрын
Can we not use a double broiler to caramelize white chocolate?
@oicangito
28 күн бұрын
No, when you double boil, the temperature won't exceed a certain temperature because of the water, that's the whole idea of that method
@XcyXcy
9 ай бұрын
like caramac?
@vishalsittrarasu1772
Жыл бұрын
This is toasted white chocolate ? Like Dulce de leche?
@elegantsweets
Жыл бұрын
It resembles Dulce de Leche taste )
@speedygamer9467
8 ай бұрын
is it possible to use regular bars of like 27% cacoa instead of couverture
@elegantsweets
8 ай бұрын
I don’t know if there are any additional ingredients in your bars. You can try. If the composition is as good as in the couverture, this could work.
@yisuhimaa2423
Жыл бұрын
Can I use compound instead of couverture?
@elegantsweets
Жыл бұрын
It depends on quality of your chocolate. You can try
@rzamo4743
10 ай бұрын
can I still do it if i dont have emulsion blender
@elegantsweets
10 ай бұрын
Blender is an essential tool. After caramelization, the chocolate will have lumps, and you need to blend them.
@marthaaguirre4213
10 ай бұрын
Hi. I forgot to add the cocoa butter to my chocolate. Can I add it after is cold and crumbly? Also would I use the same amount of regular oil for cocoa butter? Thank you 😊
@elegantsweets
10 ай бұрын
Yes you can add it before blending. The amount of oil will be the same) although we prefer to add cocoa butter
@marthaaguirre4213
10 ай бұрын
@@elegantsweets thank you so much for your fast respond🙏🏼. I’ll do it today and let you know how it went
@AspireDMT
Жыл бұрын
Is it hard to temper the chocolate? I wish to do 10 pounds of white to caramelize…I know I will need to separate into multiple trays….once it is finished and solidified can you remelt andtemper the chocolate?? Also when seeding would you use white chocolate to seed?? As I will not have already tempered caramelized choc
@elegantsweets
Жыл бұрын
You must temper chocolate every time after melting it. For example, you can pre-caramelize a lot of white chocolate, let it cool down and store it in a container. Then you can temper it gradually as needed when you need to make decorations or chocolate bars out of it. There are two reliable ways to temper: on a stone slab and using cocoa butter “mycryo”
@Greatewall79
11 ай бұрын
My ganache covered cake is blooming with this recipe. Anyone else having this issue???? Help!
@elegantsweets
11 ай бұрын
In this video, the recipe is for chocolate, not ganache. I don't know which ganache recipe you used?
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