#chefjosera #chocolatetempering #chocolatetempering #chocolatecrystallization
In this video, we reveal the true art of tempering chocolate, a task that requires a lot of research, experimentation and a lot of patience. You will see how to prepare it correctly, without oxidizing the chocolate or forcing it, so that it has the most exquisite flavor possible.
Here you can learn everything you need to know about tempering chocolate: how to melt, temper, pre-crystallize, testing methods, machinery, what types of chocolate you can use and how to achieve the best texture and crystallization.
Chef José Ramón Castillo, known as Chef Josera, is one of the most renowned chefs in Latin America and is the greatest representative of Cocoa in Latin America.
He is a Master Chef Mexico, Top Chef by Larousse, a world expert in chocolate, pastry and bakery, as well as savory cuisine.
Considered the leading representative of cocoa in Latin America, he was named Master Chocolatier of the Americas by the Cergy Pontoise University in Paris, Safeguarder of Mexican Cocoa by SAGARPA, and has been named one of Mexico's top Chefs by Larousse.
He participated in several television programs, including Xocolatl, Cocineros Mexicanos, MasterChef Mexico and Colombia.
Author of three bestsellers with Planeta and Grupo México publishing houses
Chef José Ramón Castillo is the Founder of QUE BO! Mexican Evolutionary Chocolate Shop, Mother, Bakery and Helaíto, Ice Cream Shop
Ingredients
Callabaut 811 Chocolate
temper chocolate
Tempering chocolate
crystallize chocolate
melt chocolate
chocolate shop
confectionery
bakery
chef josera
Chef Joserra
Chef Jose Ramon Castillo
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