Clase magistral de chocolate | Sandy La Pastelera | Skillshare
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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      Introduction

      1:30

    • 2.

      Introduction to Chocolate

      1:56

    • 3.

      Pineapple and Coconut Bon Bon Temper White Chocolate

      2:31

    • 4.

      Pineapple and Coconut Bon Bon Ganache

      3:14

    • 5.

      Pineapple and Coconut Bon Bon Temper Milk Chocolate

      3:52

    • 6.

      Pineapple and Coconut Bonbon Decorating

      3:16

    • 7.

      Chocolate Slabs

      5:06

    • 8.

      Lemon Pie Bon Bon Yogurt and lemon marshmallow

      5:28

    • 9.

      Lemon Pie Bon Bon Lemon Cremeux

      3:37

    • 10.

      Lemon Pie Bon Bon Crunch cookie

      3:05

    • 11.

      Lemon Pie Bon Bon Enrobe bonbons

      3:21

    • 12.

      Lemon Pie Bon Bon Decorations

      3:56

    • 13.

      Double Chocolate Bon Bon

      2:24

    • 14.

      Ganache Lemongrass, Lemon, and Dark Chocolate

      3:56

    • 15.

      Dipping in Chocolate and Almonds

      2:36

    • 16.

      Chocolate and peanut butter Financier

      2:04

    • 17.

      Shiny Coco Glaze

      2:16

    • 18.

      Banana Toffee

      2:51

    • 19.

      Unmould - Entremet

      1:59

    • 20.

      Entremet Chocolate Mousse

      4:02

    • 21.

      Entremet Decorating

      4:48

    • 22.

      Cleaning and spraying bonbons

      5:09

    • 23.

      Amarula Bon Bon Amarula and Vanilla Ganache

      2:21

    • 24.

      Amarula Bonbon Filling and Closing the Bonbons

      4:37

    • 25.

      Hojicha Bonbon Ganache de hojicha, ginger, orange

      3:20

    • 26.

      Hojicha Bonbon Filling and Closing the Bonbons

      3:43

    • 27.

      Formula

      2:44

    • 28.

      Presentation

      1:23

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About This Class

                                                          CHOCOLATE MASTERCLASS

This course is for anyone who has passion for chocolate making, for beginners to advanced chocolatiers, sweet pastry chefs, home pastry chefs, professional chefs. 

The students that will like to take this course will learn to:

  • Master the art of chocolate making.
  • Learn how to formulate and create their own chocolate recipes.
  • Learn how to create their own chocolate desserts.
  • Learn how to temper diferrent types of chocolate.
  • Learn how to create a chocolate mousse based on a ganache.
  • Learn how to create chocolate bonbons.
  • Learn how to create chocolate slabs.
  • Learn how to paint with chocolate and cocoa butter.
  • Learn how to enrobe with chocolate.
  • Learn how to create chocolate decorations.
  • Learn how to create chocolate ganaches.
  • Learn how to create a chocolate entremet.

The requirements for taking this course are:

  • Firstly a good taste for chocolate and a few hours free time.
  • Pocket scale.
  • Microwave.
  • Thermometer.
  • Hand blender.
  • Mixer.
  • Chocolate moulds.
  • Measuring bowls and spoons.
  • Spatulas.
  • Spray gun and compressor.
  • A good chocolate.

 

Meet Your Teacher

Teacher Profile Image

Sandy La Pastelera

Pastry and food Instructor

Teacher

I am Sandy, I am from Cuenca - Ecuador. I am a Master Pastry Chef. I love to create new desserts, foods and experiment with new flavors. I lived in different countries like Spain and South Africa learning new ways of developing my cooking and baking passions. I have worked in many places trying to find out what I am passionate about. I love to teach and share all the things I have learned over the past years. 

I love to create, draw, and get inspired by nature and all the things around us. 

MY FIRST COURSE IS ABOUT CHOCOLATE

Who doesn't like good chocolate. I invite you to take my course to be able to learn how to make tasty things with chocolate. 

In this ... See full profile

Level: All Levels

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Transcripts

1. Introduction: Hello, welcome to my chocolate masterclass. My name is Sandy. You might know me from my YouTube channel Sandy La Pastelera. In this masterclass, we are going to learn from tempering chocolate, all the way up to mastering the art of chocolate making. We are going to learn to make ganache, different types of ganache. We're going to learn to make chocolate slabs, bonbons, entremets. An entremet is a cake that has different layers in the middle. We are going to learn to make all those layers, a mousse, a cremeux, a crunchy base, and a shiny case. I'm even going to teach you a formula which will help you to keep your chocolate recipes consistent even if you change one chocolate with another one. I started to study gastronomy in 2011 for three years. I won two culinary competitions in pastry, one in Peru and one in Ecuador. Then I decided to do my master in Spain in the Basque Culinary Center. I did my practice with Jose Manuel Marcos Candela. That is a very famous chef in Spain. Then I decided to move to South Africa where I worked with a famous chef Michael Johnson in her restaurant The Tasting Room, and another well-known restaurant called La Petite Colombe. I'm going to be sharing all this information that I have learned in these chocolate masterclass. The only requirement to take this masterclass is that you are passionate about chocolate. It doesn't matter if you are a beginner or a professional. I look forward to seeing you in the next video of this chocolate masterclass. 2. Introduction to Chocolate : Welcome to the second video of my chocolate masterclass. I'm glad you made it. In this video, we're going to talk about the chocolates that we're going to use for the chocolate masterclass. We're going to use a 70 percent dark chocolate with a 38.9 percent of cocoa butter, we're going to use a milk chocolate with 30.2 percent of cocoa butter, and our white chocolate with a 29.8 percent of cocoa butter. It's important to know the percentage of your cocoa butter because the cocoa butter is responsible for hardening your truffles, creams, and mousses. There's different ways to temper your chocolate. You can do it on top of a marble or a granite surface. You can do it adding your chocolate to a bowl, put it in the microwave, taking the temperature to 50 or 45 degrees Celsius depending on the chocolate, and then put it down by adding some chocolate drops. Another way to temper your chocolate is doing it in a bain-marie or in a ice bain-marie, but I don't recommend those methods because maybe you have an accident and you have a drop of water in your bowl of chocolate, and that will affect the texture, the color and other fats in your chocolate. Another way to temper your chocolate is by adding your chocolate into a ball, put it in the microwave on defrost and making sure it doesn't go above the temperature of 32 degrees Celsius in a dark chocolate, or 29-30 degrees Celsius in a milk chocolate and white chocolate. Another way to temper your chocolate is by using a tempering machine. We are going to start tempering our white chocolate because our first bonbon is going to be a pineapple and coconut bonbon. 3. Pineapple and Coconut Bon Bon Temper White Chocolate : We are going to start making our first bonbon that is going to be a pineapple and coconut bonbon and for that, you are going to use a silicone mold of your choice. I'm going to use this silicone mold. Then you need a plastic container, a plastic bowl to put your chocolate in the microwave, a silicone spatula, a spatula like this one to temper your chocolate, a thermometer like this one, a piping bag to add your tempered white chocolate, and a paper to cover your mold after adding your tempered white chocolate. To start tempering the white chocolate, we are going to melt it in the microwave taking care not to burn the chocolate. Mix it through using a spatula until it reaches 48 degrees Celsius. Once it has reached this temperature, we are going to pour it on top of the granite, leaving 1/3 of the chocolate in the bowl. Spread the chocolate across the granite using a tempering spatula until it reaches 27-28 degrees Celsius. Add it to the bowl and mix it through. The final temperature has to be 29-30 degrees Celsius. Add the tempered chocolate into the piping bag. Pour it into each cavity of the mold filling it completely. Shake the mold to remove all the air bubbles. Turn the mold and shake it to remove all the excess chocolate, leaving a fine layer of chocolate in the mold. Clean the excess chocolate with a spatula. Cover the mold with a paper. 4. Pineapple and Coconut Bon Bon Ganache : After adding our first layer of temperate white chocolate into our molds, we are going to continue with our next recipe. We are going to make a pineapple in coconut ganache. For this recipe, we are going to meet the following ingredients, 31 grams of sugar, 10 grams of xylitol, five grams of glucose, 59 grams of pineapple puree, 14 grams of coconut cream, one gram of vanilla extract, 10 grams of unsalted butter, 0.5 grams of citric acid, 115 grams of white chocolate and six grams of cocoa butter. For the process, for this ganache, we're going to put together in a container, the pineapple puree, the coconut cream, the glucose, the citric acid, and the vanilla extract. In another container, we are going to add the cocoa butter and the white chocolate. Then we're going to make a caramel with the sugar and xylitol. After we finish making our caramel, we are going to displace it, warm this in here. Then we're going to add the butter. We are going to mix it together. Then when is at 35 degrees Celsius, we are going to add it into our mix of cocoa butter and white chocolate. That is going to be at 38 degrees Celsius. Blend it together. Our ganache is ready. We are just waiting until the temperature goes down to 29 degrees Celsius. Then we're going to add it into our piping bag to put it into our mold. Like you see here our temperate white chocolate was successful because our chocolate is nice and hard. We are waiting for our ganache to cool down, we're quickly going to roast some coconut flakes in a pan. We have roasted coconuts that we are going to add inside each cavity of the mold. Our ganache is that the right temperature. Now, we're going to add it into a piping bag. We are going to fill each cavity with pineapple and coconut ganache. We don't have to fill it completely. We have to leave a little space. Shake the mold to remove all the air bubbles. Add more roasted coconut on top of the ganache. After adding our ganache in our roasted coconut, we are going to cover our mold with a paper so it doesn't get any dust or anything inside your mold. We're going to wait 12 hours so the ganache can set. After that time, we are going to temper melted chocolate to close our mold. 5. Pineapple and Coconut Bon Bon Temper Milk Chocolate : After waiting 12 hours for our ganache state, our ganache is ready, like you see here, and is hard and ready. Now we are going to temper milk chocolate. For that, you will need a bowl with milk chocolate. A spatula like this one, a thermometer like this one, and a spatula like this to temper your milk chocolate. We are going to put our chocolate in the microwave. We are going to melt it until it reaches 45 degrees Celsius. We're going to put it down to 27 degrees Celsius and then put it up again to 29-30 degrees Celsius, and that temperature it will be ready to cover our mold. Let's do it. Melt the milk chocolate in the microwave, taking care to not burn it. Our melt chocolate is ready, it's at 45 degrees Celsius. Now we're going to put the chocolate on top of the granite to put the temperature down to 27 degrees Celsius. Then we're going to put it back into our ball to put the temperature up to 29-30 degrees Celsius, and that temperature will be ready to use. Pour the milk chocolate on top of the granite, leaving one-third of the chocolate in the bowl. Spread the chocolate with this spatula across the granite. Check the temperature. Add the chocolate in the bowl and mix it through with one-third of the chocolate. Our chocolate is ready, it's at 30 degrees Celsius. Now we're going to use a spoon like this one to grab chocolate and to put it into each cavity to cover our bonbons. It's important to shake the mold to remove all the air bubbles. Remove the excess of chocolate and clean the mold with the spatula. After covering your mold with a temperate milk chocolate, we're going to let it set. When it has set, we are going to cover with this paper, flip it over, wait a few hours to set completely and then we're going to unmold our bonbons. After waiting a few hours for our chocolate to set, our chocolate is ready, like you see here. So now the next step is going to be to unmold the bonbons one by one. This is how our bonbons look like. Once we have done this, we are going to get ready for the next process of the recipe. That is the decoration. 6. Pineapple and Coconut Bonbon Decorating : For the decorations, we are going to use three different colorants. We're going to use cocoa butter with colorant. For every 100 grams of cocoa butter, you will need five grams of liposoluble colorant. We are going to need two brushes like these ones, and we're going to need a sponge like this one to decorate. You will also need a thermometer to check the temperature because it needs to be 31-35 degrees Celsius, and you also need a container to put your bonbons when they are ready and unmold. You will also need gloves like these ones so that your chocolate won't melt, you won't leave finger marks on your chocolate, and your chocolate won't lose its shine. We have melted our cocoa butter with our colorant, and now it's at 33 degrees Celsius, so it's ready to paint. Let's do it. For the first part of the decoration, we're going to use a green colorant with cocoa butter to paint the crown of the pineapple. We are going to do this in all our bonbons. We have finished painting the green part of the our pineapple. We're going to mix yellow colorant and orange colorant with cocoa butter. We are going to paint the whole body of the fruit and repeat the same process for all our bonbons. We have finished painting our pineapple and coconut bonbons, and they are ready like you see here. Now we are going to use this sponge and we are going to apply a little bit of majestic gold powder. After we finish painting our bonbons, we are going to have extra cocoa butter and colorants. We are going to store them in containers like these ones, and the next time you want to use them you just have to melt it, and wait until it reaches the right temperature and you can use it. This is what our pineapple and coconut bonbons look like. After we finish presenting our first bonbons, we're going to store them in a container. You can keep them for two weeks at 16 degrees Celsius, or you can put them in the freezer for three months. I hope you enjoy making our first pineapple and coconut bonbon. Just to revise, so far, we have learned how to temper milk chocolate, temper white chocolate, make a ganache, and paint with colorant and cocoa butter. In the next video, we are going to learn how to unwrap a bonbon. We are going to make our own version of lemon pie. See you in the next video. 7. Chocolate Slabs : In this video, I'm going to show you a very easy recipe. We're going to make chocolate slabs. For this, we are going to need this mold. I'm going to use this one, but you can use any mold that you like in any shape. Let's go to the recipe. In this recipe we are going to use a 70 percent dark chocolate. We are going to use a few drops of almond essence. We are going to use roasted chopped almonds, and we're going to use cranberries and apricots. To make this recipe, you're going to need the following utensils. You're going to need a spatula like this one, a silicon spatula, a plastic bowl that can go in the microwave, a thermometer and we can start tempering in our chocolate. We're going to start tempering our chocolate. To do that, we're going to grab our chocolate and put it in the bowl and heat it up in the microwave until it reaches 50-55 degrees Celsius. Once it has reached that temperature, we're going to put the chocolate on top of the granite, and we're going to leave one-third of the chocolate in the bowl. We are going to spread the chocolate using a spatula until it reaches 29 degrees Celsius. Once it has reached that temperature, we are going to add all that chocolate into our previous bowl, and we're going to mix it and wait until it reaches 31-32 degrees Celsius. Once it has reached that temperature, we are going to add a few drops of almond essence. We're going to mix it well, and then we're going to add all our tempered chocolate into a piping bag. We're going to put all the chocolate inside the mold. It's important to shake the mold to remove all the air bubbles, remove the excess of chocolate, and clean the mold with a spatula. We are going to wait until it sets a little bit and then we can add our almonds, cranberries, and apricots. After we have unmolded our chocolates slabs, we're going to spray paint them to give them a different texture. For the first painting, we will need the following ingredients; 43 grams of cocoa butter and 100 grams of milk chocolate. Melt the cocoa butter and milk chocolate in the microwave. Take them out of the microwave. Once we have these two melted mixtures, we are going to put them together and mix them with the help of a spatula. Once our milk chocolate paint is at 32 degrees Celsius, we are going to add it into our spray gun, adjust the pressure and try it, and then we're going to paint our chocolate slabs. Turn on the compressor and spray paint into the mold until it is completely covered. The next painting is going to be a cocoa butter paint with red food coloring, melt this paint in the microwave until it reaches a temperature of 35 degrees Celsius. Place it inside of a container that has to be clean and dry. Close the container, spray the red paint only to one side of the chocolate bar. We have our chocolate slabs ready. To store them, we have to place them in an airtight container in a dry place at 16-17 degrees Celsius. They last three weeks. 8. Lemon Pie Bon Bon Yogurt and lemon marshmallow : In this video, we are going to make another type of bonbons. We're going to make our own version of lemon pie. To make this recipe, we're going to start with a lemon and yogurt marshmallow. We are going to meet the following ingredients. 30 grams of water, 19 grams of glucose, 65 grams of sugar, 65 grams of xylitol, five grams of gelatin sheets, 30 grams of egg whites, 10 grams of sugar, 50 grams of double cream plain yogurt, two grams of lemon zest and 10 grams of lemon juice. For the process for this recipe, we are going to start blooming our gelatin. Before that, we're going to add our gelatin sheets into a bowl of cold water. Then we're going to add our glucose, water, and tea sugars, into a pot, and then we're going to heat it until it reaches 121 degrees Celsius. Once the temperature reaches 115 degrees Celsius, we're going to start whipping our egg whites with 10 grams of sugar. Once it reaches 121 degrees Celsius, we're going to add our bloomed gelatin. Then we're going to add it slowly into a moraine. After that, we're going to mix it at high speed until your marshmallow is nice and fluffy. Then we're going to take it out of the bowl. Then we're going to add slowly the double cream yogurt, the lemon zest, and the lemon juice. After that, we're going to put our marshmallow mix into our piping bag with a plain nozzle. Then we're going to add it into our moles. Our lemon and yogurt marshmallow is ready like you see here. We did two presentations, this one and this one. The next step is going to be put these in the fridge for at least 30 minutes. Then we're going with the next recipe that is going to be a lemon cremeux. 9. Lemon Pie Bon Bon Lemon Cremeux : We are going to make a lemon cremeux. Let's go with the ingredients. 15 grams of sugar, 17 grams of glucose, three grams of honey, 22 grams of egg yolks, 13 grams of xylitol, 44 grams of lemon juice, 10 grams of butter, 0.44 grams of citric acid, 13 grams of cocoa butter, 110 grams of white chocolate. For the process, for the lemon cremeux, we are going to adding to our pot, sugar, xylitol, honey, glucose, lemon juice, and egg yolks. We are going to heat it up until it reaches 85 degrees Celsius. Once it reaches that temperature, we are going to sieve it on top of our white chocolate and cocoa butter. Hand blend it and then we're going to add our butter and our citric acid, hand blend it again. Then when it's 28 degrees Celsius, we're going to add it on top of our lemon and yogurt marshmallow. Place the lemon creamer in a piping bag using a plain nozzle. Pour the lemon cremeux on top of the marshmallow like this. Let the lemon creamer harden. We have made two preparations of our own version of lemon pie. We have made a yogurt and lemon marshmallow, and we have made a lemon creamer. Now we're going to put these two molds into the fridge until we continue with the next recipe. 10. Lemon Pie Bon Bon Crunch cookie : To make our cookie crunch, we are going to need the following ingredients. We are going to need 220 grams of milk chocolate, 100 grams of cookies. You can choose Mary cookies, lemon cookies, whatever cookie that you like, and then a little bit of lemon zest. For the purpose of this recipe, we are going to crunch our cookies using a rolling pin. We're going to grate our lemon on top. We're going to melt our chocolate until it reaches 30 degrees Celsius. Once our chocolate is ready, we are going to add ingredients together, and we're going to spread it on top of a plastic like this one using a rolling pin. Once our chocolate is almost set, we're going to cut it in little circles to put it on top of our mold. Our crunch cookies are ready. We have cut them in different sizes like you see here. Now, we are going to put it on top of our lemon cremeux , and then we're going to grab our mold and put it in the freezer for 12 hours, so it will be easier to unmold our bonbons. 11. Lemon Pie Bon Bon Enrobe bonbons : For the next step in our recipe, we're going to cover the lemon pie bonbons with tempered white chocolate. To start tempering the white chocolate, we are going to melt it in the microwave, taking care not to burn the chocolate, mix it through using a spatula until it reaches 48 degrees Celsius. Once it has reached these temperature, we are going to pour it on top of the granite, leaving 1/3 of the chocolate in the bowl. Spread the chocolate across the granite using a tempering spatula until it reaches 27-28 degrees Celsius, add it to the bowl and mix it through. The final temperature has to be 29-30 degrees Celsius. We're going to grab one lemon pie bonbon deep it into the chocolate. Using this, we are going to shake it off all the bubbles and then we're going to place it on top of a paper. We're going to continue the process until you finish and rub in all the bonbons. Take a lemon pie chocolate out of the freezer and place it inside the tempered white chocolate that should be at a temperature of 29-30 degrees Celsius. Cover it completely with a mixture. With the help of this fork, take it and shake it to remove the excess of white chocolate. Clean the base of the edge of the bowl, and carefully place it on a wax paper. Repeat the same process with all the lemon pie bonbons. Once we have enrolled all the lemon pie bonbons, we're going to wait a few minutes until the white chocolate hardens completely. To cover the large version of the lemon pie, we are going to use a rack. Pour the white chocolate all over the lemon pie using a small spatula, spread the white chocolate all over the lemon pie. Let the chocolate harden. To store them, place the chocolates in an air tight container in a cool, dry place at a temperature of 16-17 degrees Celsius. They last at least three weeks or frozen three months. The next process of the recipe is decoration. 12. Lemon Pie Bon Bon Decorations : Decorating the lemon pie bonbons. To decorate the lemon pie bonbons, let's start tempering white chocolate. To start tempering the white chocolate, we are going to melt it in the microwave, taking care not to burn the chocolate. Mix it through using a spatula until it reaches 48 degrees Celsius. We are going to pour it on top of the granite, leaving 1/3 of the chocolate in the bowl. Spread the chocolate across the granite using a tempering spatula until it reaches 27-28 degrees Celsius. Add it to the bowl, and mix it through. The final temperature has to be 29-30 degrees Celsius. Once the white chocolate is tempered, we are going to use this square acetate paper for decoration. Spread the white chocolate on top of the acetate paper with the help of a spatula like this one. Pour the chocolate evenly. We are going to use a ruler, and do it this way. Wait until the chocolate is a little bit hard, and use a round mold to start giving it the shape all over the acetate paper. I made a mold with acetate paper that looks like a half a lemon, and we're going to use it to shape it. Repeat the same process in all circles. You have to work a bit fast because chocolate tends to harden. To make this type of mold, just draw the shape of a lemon half. From there, cut it on the acetate paper. When we finish cutting all the circles, we are going to wait for the chocolate to harden completely. We're going to unmold the declarations very carefully. To give them a different texture, we're going to spray paint them. The paint will consist of 50 grams of cocoa powder and three grams of fat-soluble yellow colorant. Mix them, and melt them in the microwave until they reach a temperature of 33-35 degrees Celsius. Pour the paint inside the container, and close it. Spray the yellow paint this way on top of all the lemon pie decorations. When we finish painting all the decorations, place them on top of a plastic like this one. To style the decoration, we're going to use a lemon ganache that is going to be in a piping bag. Place a little bit of lemon ganache in the corner of each lemon pie bonbon, and place the decorations on top of it like this. Repeat the same process for all the lemon pie bonbons. For the final touch, we are going to place edible gold paper with tweezers. Our lemon pie bonbons are ready. 13. Double Chocolate Bon Bon : In this video, we are going to make our next bonbon and this bonbon is going to be a double chocolate bonbon. We are going to make two different ganaches. We are going to make a lavender milk chocolate ganache and a lemongrass and lemon dark chocolate ganache. We're going to start with the lavender their chocolate ganache. For this recipe, we are going to need the following ingredients, 65 grams of cream, 9 grams of butter, 8 grams of xylitol, 11 grams of glucose, 151 grams of milk chocolate, 5 grams of cocoa butter, 4 grams of lavender. For the process of this recipe, we are going to start adding our cream into our pot, boil it, and then add our lavender, cover it, and let it infused for a few minutes. After the time is up, we are going to sit our cream and we're going to add more cream until it weighs 65 grams. The next step of our recipe is going to be add our infused cream into a container with the xylitol, glucose, and butter. Put it in the microwave and heat it until it reaches 38 degrees Celsius. In another container, add your milk chocolate and the cocoa butter and put it in the microwave and heat it until it reaches 40 degrees Celsius. Once we have those two temperatures, we're going to add the two mixes into a container, blend it, and wait until it's 30 degree Celsius. We're going to add the ganache into a piping bag and then we're going to pour it into our mold, taking care of adding just a little layer of lavender milk chocolate ganache. Once we have done these, we are going to shake them all to remove the air bubbles. Wait a few hours for the ganache to set, so we can be able to add the next ganache on top of it. Like this, we have finished the first step of our bonbon. 14. Ganache Lemongrass, Lemon, and Dark Chocolate : After we have finished our lavender milk chocolate ganache, we're going to start with our next recipe that is going to be a lemongrass lemon, chocolate ganache. For this recipe, we're going to need the following ingredients, 82 grams of cream, 11 grams of butter, 12 grams of xylitol, 19 grams of glucose, 126 grams of 70% dark chocolate, five grams of dehydrated lemongrass, and two grams of lemon zest. For the process of this recipe, we're going to start adding our cream into our pot, boil it, turn off the stove. Once it has boiled, we're going to add the lemongrass and the lemon zest, cover it, and then we're going to let it infuse for a few minutes. The next step of the recipe is going to be to add the sugars and the butter into a container. After we let it infuse for a few minutes, we're going to sift the cream and we're going to weigh the cream. We are going to add more cream until it weighs 82 grams. The next step of the recipe is going to be to put the container with the sugar, butter, and infused cream in the microwave, and heat it up until it reaches 38 degrees Celsius. In another container, we are going to add our dark chocolate, and we're going to put it in the microwave, heat it up until it reaches 40 degrees Celsius. Once we have these two mixes ready at the temperature that we need, we are going to put it in one container and using a hand blender, we are going to emulsify our ganache. Once our ganache is ready, wait are going to wait until it reaches 32 degrees Celsius, and then we're going to pour it on top of our lavender and milk chocolate ganache, pour it into a piping bag, and then add it on top of the lavender and milk chocolate ganache. Clean the excess of ganache with a spatula. After we have finished making our ganaches, our lavender and milk chocolate ganache and our lemongrass and lemon dark chocolate ganache, this is how it looks. The next step is going to be to grab our mold and put it in the freezer for at least 12 hours so it will be easier to unmold our bonbons. Our double chocolate bonbon is ready now. It's been frozen, so now we're just going to pop it out of the mold and we're going to put it on a plate and put it back in the freezer. 15. Dipping in Chocolate and Almonds : Enrobe the double chocolate bonbon. For the next step of our recipe, we're going to enrobe our double chocolate bonbons with a mix of dark chocolate, cocoa butter, and chopped almonds. We are going to need the following ingredients; 250 grams of dark chocolate, 83 grams of cocoa butter, 75 grams of chopped almonds. Add the cocoa butter into a container and semi-melt it in the microwave. Take it out of the microwave and mix it with a spoon. Add the dark chocolate into the container and mix it. Take it to the microwave and melt it until it reaches 50 to 55 degrees Celsius. Take it out of the microwave, mix it, and wait until the mixture goes down to 30 degrees Celsius. Once it is at this temperature, add the chopped almonds and mix it with a spatula. Take one tablet chocolate bonbon out of the preset and add it into the mixture. Using a fork for bonbons, cover it with the mixture and lift it, shake it to remove the excess of the mixture, and clean the base in the corner of the container. Place it carefully on a piece of acetate paper. Repeat this same process with all the double chocolate bonbons. Once we have enwrapped all our double chocolate bonbons, we're going to wait a few minutes until the chocolate is completely hard. To store them place the chocolates in an airtight container, in a cool and dry place, at a temperature of 16 to 17 degrees Celsius. They last at least three weeks or frozen for three months. For the decoration of this chocolate, we are going to add lavender ganache with milk chocolate in a piping bag, with a petal decoration nozzle. Place the thickest part of the nozzle at the base and with the small movements, give it the shape, covering the entire top part of the bonbon. For the last part of the decoration, add edible gold paper on top of the ganache using tweezers. 16. Chocolate and peanut butter Financier: In this video, we are going to make a coffee, banana, peanut butter, and chocolate entremet. We're going to start making our chocolate and peanut butter financier. For that, we are going to need the following ingredients; 82 grams of ground peanuts, 41 grams of ground almonds, 78 grams of icing sugar, 10 grams of cornflour, eight grams of cocoa powder, 150 grams of egg whites, 20 grams of honey, 50 grams of noisette butter, 50 grams of 70 percent dark chocolate, and 65 grams of roasted peanuts. For the process of this recipe, we're going to start adding into our bowl all the dry ingredients, the ground almonds, the ground peanuts, the cornflour, icing sugar, cocoa powder. We are going to mix it using a whisk and then we're going to add our egg whites and honey. Mix everything together. The next step is to add our noisette butter and our chocolate into a bowl, put it in the microwave, and heat it up until it reaches 40 degrees Celsius. Once it reaches that temperature, we are going to mix it with the rest of our ingredients, mix all together, put it in our mold, bake it at 180 degrees Celsius for at least 30 minutes. 17. Shiny Coco Glaze : While we are waiting for a financier to bake, we're going to go with the next recipe and we're going to make a shiny cocoa glaze. For this, we're going to need the following ingredients; 150 grams of sugar, 40 grams of water, a 100 grams of cream, 10 grams of espresso coffee, 73 grams of glucose, 45 grams of cocoa powder, 3.5 grams of gelatin sheets, and a few drops of banana essence. For the presence of this recipe, we're going to start blooming our gelatin. We're going to add our gelatin into cold water and the next step is going to be make a syrup with the sugar, glucose and water, and heat it up until it reaches a 121 degrees Celsius. The next step is going to be adding a container, cocoa powder, the cream, banana essence and the espresso coffee and heat it up in the microwave until it reaches 70 degrees Celsius. Mix it with a spatula. Then keep heating it up in the microwave taking care not to burn, once our Celsius reaches a 121 degrees Celsius we're going to add our gelatin. Then we're going to add our other mix, and we're going to mix it using a hand blender until we have a very nice and shiny emulsion. After that, we're going to pour our shiny glaze into a plastic container. We are going to cover it with a plastic and then put it in the fridge until the moment we need to use it. For the next recipe, we're going to make a banana toffee. 18. Banana Toffee: We have finished baking our cake, and now we're going to make a banana toffee. For this, we're going to need the following ingredients: 100 grams of sugar, 100 grams of cream, 10 grams of coffee, and 167 grams of banana. For the process of this banana toffee, we are going to start caramelizing our sugar. We're going to add our sugar into a pot, and then add it a little bit by little bit until it's all nice and caramelized. Then, we're going to heat our cream and coffee, and then we're going to add it into our caramel. Just be careful not to burn yourself. The next step is going to be to slice our bananas and add our bananas into the mix. Keep cooking the bananas for a few minutes until they are soft. To prep them out, we're going to add plastic to the base of the mold and tighten it so it's sealed completely. Add the banana toffee into each mold. Cover the banana toffee with a plastic, and then we're going to put it in the freezer so we can use it the next day. 19. Unmould - Entremet : After banana toffee has been in the freezer for a few hours, we're going to take it out of the freezer, and using a small spatula, we're going to go around the edges of the mold to unmold our banana toffee. Once we have unmold our banana toffee, we are going to put it on top of a plate and then we're going to put it back in the freezer. I'm going to show you in this video how to prep a mold for your entremet. First, you need a mold, I'm going to use this kind of mold. Then I'm going to use plastic wrap, acetate, and a little bit of tape. Let's do it. First, we're going to put a little bit of plastic film on the base of the mold. Then we're going to put inside the mold around it, the acetate. Then we're going to stick it on with tape. After prepping our molds, we're going to cut our chocolate and peanut financier cake. Like you see here, I have cut mine in this size that is perfect for my mold. Now, I'm just going to cut it in the middle and then this is going to be the base for your entremet. 20. Entremet Chocolate Mousse : After we finish adding our chocolate and peanut financier cake into our mold, we are going to the next recipe for our entrement. We are going to make a chocolate mousse and we're going to make a mousse based on a ganache. So for this recipe, you are going to need the following ingredients, 239 grams of milk, three grams of vanilla extract, 51 grams of glucose, 260 grams of dark chocolate 70 percent, and 448 grams of cream. For the purposes of this recipe, we're going to start heating our milk, glucose, and vanilla into a container. Then in another container, we are going to semi melt our dark chocolate. Once we have done this, we are going to mix these two mixes into another container, and using a hand blender, we are going to emulsify them until we form a ganache. We are going to add our cream into the mixer, and then we're going to semi-whip our cream. Once we have done that, we are going to add a little bit of the semi-whipped cream into our ganache and with the help of a spatula, we're going to mix it slowly and carefully, and then we're going to add the rest of our semi-whipped cream. Once our mousse is ready, we're going to add it into our previous mold that we have prepped. We have our chocolate and peanut financier cake on the base, and we're going to add our mousse using a piping bag. We're going to add it slowly. Then we're going to add a layer of our banana toffee and more mousse. Once we have done that, we're going to grab our entrement and we're going to put it in the freezer for 12 hours until it's completely frozen. The next day, we are going to take it out of the freezer and unmold it. Once we have unmolded our entrement, we are going to take our shiny glaze from the fridge and we're going to put it in the microwave, and heat it up until it reaches 50 degrees Celsius. We're going to have ready all the utensils. We will need a rack, a big mall or a base, so all the glaze can fall into it. Two spatulas like these ones. Take the glaze out of the microwave, mix it with a spatula and check the temperature. We are going to pour our shiny glaze on top of our entrement adding shiny glaze gently all over the entrement. Use a spatula like this one to remove the excess of the glaze. Shake the entrement to remove the air bubbles. Using the other spatula remove the entrement from the rack and place it on the plate where you're going to decorate and present the entrement. And wallah, we have finished our entrement. The next step will be decorations. 21. Entremet Decorating : Decoration. To decorate the entremet, we will need acetate paper cut it into strips. The size of the length of the acetate paper has to be the same circumference of the mold. For the first painting, we will need the following ingredients, 43 grams of cocoa butter and 100 grams of milk chocolate. Melt the cocoa butter and milk chocolate in the microwave. Once we have these two melted mixtures, we're going to put them together and mix them with the help of a spatula. The mixture is at a temperature of 37-38 degrees Celsius. Let's wait until the temperature drops to about 32 degrees Celsius. When the mixture is at this temperature, we are going to use a brush to paint the acetate paper. Paint completely all the acetate paper until you get a thin layer of paint. We're going to cut small strips of acetate paper for the decoration of the entremet and repeat the previous process. The next painting is going to be a white painting. We will need 100 grams of cocoa butter with five grams of white fat-soluble colorant. Put these two ingredients in the microwave and melt them until they reach a temperature of 33-35 degrees Celsius. With a brush, we're going to take a little bit of the paint and paint the acetate strips until we obtain a thin white layer. Repeat the same process for all the acetate strips. In a container, place a small amount of milk chocolate and melt in the microwave until it reaches a temperature of 30 degrees Celsius. Once it reaches this temperature, we're going to pour the milk chocolate in each of the acetate strips. With the help of a spatula, we're going to spread the chocolate along the acetate strip until we obtain a uniform layer of chocolate. Remove the acetate strip carefully and clean the excess of chocolate with a spatula. Once we have the acetate strip ready we're going to place it around our entremet very carefully. Repeat the same process for all the acetate strips. Place these small strips of acetate cover with chocolate in small molds to give them a semicircular shape. Let them sit until it's time for the final declaration. When we finish these, we're going to remove the acetate paper that is around the entremet very carefully. We're going to place a small strip of acetate in the middle of our entremet. Voila, we have our entremet ready. For the final declaration, we're going to add the circular chocolate strips on top of the entremet in the central part and we're going to add a small touch of gold foil. 22. Cleaning and spraying bonbons : Spray painting the bonbon molds. To be able to clean the polycarbonate molds that we're going to use, we are going to use cotton pads to clean each cavity of the mold. Cover each mold with a plastic to prevent any dust or dirt from entering the mold. For this type of bonbon, we're going to spray paint using a spray can inert compressor. The first painting will consist of a 100 grams of cocoa butter that we will melt in the microwave. We have everything ready to paint the mold. I made a small box with black plastic bags so that the paint stays inside the box and does not come out all over the place. Remove the plastic from the mold and place it inside the box. Place the melted cocoa butter that should be at a temperature of 35 degrees Celsius inside the container to spray the paint. Close the container. Each can is different, so it is important to check the pressure with which the paint will come out. Once it has been tested by spraying a little bit of paint, we are going to spray the mold in this way. For the next paint, we are going to use a mixture of cocoa butter and cappuccino colorant. Melt the mix until it reaches 35 degrees Celsius. Pour into the container and close it. Spray it in this way. For the next painting, we are going to use cocoa butter paint with milk chocolate. We are going to melt it until it reaches 32 degrees Celsius and place it inside the container to spray the paint. Close the container. Repeat the same process, spreading the paint in this way throughout the mold. The next painting is going to be a cocoa butter paint with red food colorant. Melt this paint in the microwave until it reaches a temperature of 35 degrees Celsius. Place it inside of a container that has to be clean and dry. Turn on the compressor and the spray paint into the mold until it is completely covered. Spray a mixture of cocoa butter with cocoa powder that has to be 50 grams of cocoa butter plus 10 grams of cocoa powder. Melt this paint in the microwave until it reaches a temperature of 32 degrees Celsius. Place it inside of a container. Close the container. Turn on the compressor and spray the paint all over the mold. The next paint we are going to use is a cocoa butter paint with white color. Melt it until it reaches a temperature of 35 degrees Celsius. Place it inside a container that has to be clean and dry. Close the container. Turn on the compressor and spray paint into the mold until it is completely covered. Once our mold is ready, we are going to clean the excess paint using a spatula to temperature clipped in this way. 23. Amarula Bon Bon Amarula and Vanilla Ganache : In this video, we are going to make a new bonbon. We are going to make a bonbon with amarula and vanilla caramel. For this recipe, we are going to meet the following ingredients; 266 grams of cream, 150 grams of amarula, one gram of baking soda, 54 grams of honey, 166 grams of sugar, 134 grams of glucose, 100 grams of butter, four grams of vanilla extract, and 0.5 grams of salt. For the process of these amarula and vanilla caramel, we are going to start adding into our pot sugar, the honey, the amarula, the cream, salt, bicarb, glucose. Then we're going to boil it and wait until it reaches a 114 degrees Celsius. Once it reaches that temperature, we're going to remove it from the heat and add the butter and the vanilla extract. Make an emulsion, and put it in a plastic container. Cover it, and put it in the fridge. Once it's time to use our amarula and vanilla caramel, we're going to take it out of the fridge, heat it until it reaches 30 degrees Celsius, and then we're going to put it inside our bonbons. 24. Amarula Bonbon Filling and Closing the Bonbons : In this video, we are going to learn to make the first layer of chocolate. Fill the mold with amarula caramel. Close the mold with a temperate mixture of dark and milk chocolate. First, we're going to start tempering dark chocolate. To temper dark chocolate, melt the dark chocolate until it reaches a temperature of 50-55 degrees Celsius. Lower the temperature of the chocolate using the granite technique. Spread the chocolate on the granite table and leave in one-third of the melted chocolate in the bowl. The temperature has to be 29 degrees Celsius and from there place this chocolate in the bowl and mix with the rest of the chocolate using a spatula until it reaches a temperature of 31-32 degrees Celsius. Once the dark chocolate is tempered, we are going to place it in a piping pack. Cut the tip off the pack, carefully add chocolate to each cavity of the mold, covering it completely. Shake the mold to remove all the air bubbles. Turn the mold over and with a small hit remove all the excess of chocolate. Clean up the excess with the spatula. Let it stand for at least 12 hours. Twelve hours have passed, and now we are going to place the amarula caramel in a piping bag. This caramel has to be at a temperature of 30 degrees Celsius. Cut the tip of the pack. Fill each cavity of the mole with the amarula caramel in this way, not filling it completely. Once we finish doing all of these, we are going to place a pinch of salt on top of each cavity of the mold. Wait 12 hours for the caramel to harden. To close the bonbon, we are going to temper a mixture of dark chocolate with milk chocolate. Repeat the same process of tempering chocolate. Melt the milk chocolate until it reaches a temperature of 45 to 48 degrees Celsius, lower the temperature of the chocolate using the granite technique. Spread the chocolate on the granite table and leave in one-third of the melted chocolate in the bowl. The temperature has to be at 27 degrees Celsius and from there, place this chocolate in the bowl and mix it with the rest of the chocolate using a spatula until it reaches a temperature of 29-30 degrees Celsius. Once the chocolate has tempered, with a spoon, place the chocolate on top of the garnish in this way. Cover the mold with chocolate, completely. Shake the mold to remove all the air bubbles. Clean the mold with a spatula. Let it stand for a few hours and unmold the bonbons. This is how our amarula bonbons look. 25. Hojicha Bonbon Ganache de hojicha, ginger, orange : In this video, we are going to make a new bonbon, and we're going to make a bonbon with a ganache of a hojicha, that is roasted green tea, ginger and orange juice, so let's go to the recipe. We are going to need a 180 grams of sugar, a 126 grams of cream, 7.5 grams of hojicha tea, 68 grams of glucose, 12 grams of honey, 98 grams of freshly squeezed orange juice, 10.5 grams of freshly squeezed ginger, and a 197 grams of milk chocolate. For the process of this recipe, we're going to start infusing our hojicha tea. For that we're going to add in a container, our cream, ginger juice, our orange juice, honey and glucose. We are going to heat it up, and then we're going to add our hojicha tea. Once we have done that, we are going to cover it and let it infuse for a few minutes. In the meantime, we're going to caramelize our sugar. To do that, we're going to add a little bit of our sugar into a pan, and we're going to dissolve it slowly without moving the pan, and once that sugar has dissolved, we're going to add a little bit more and a little bit more until you have all your sugar dissolve and you have your caramel ready. Once your caramel's ready, we are going to sift our previous mix, and then we're going to heat it up and add it to our caramel. We are going to mix it until our caramel dissolves, then we're going to take it off the heat and add our milk chocolate. Once we have done that, we are going to emulsify our ganache using a hand blender. Once our ganache is ready, we are going to add it into a plastic container, cover it, and wait until we can use our ganache. Once we have our bonbon shells ready, we are going to hit up our ganache until it reaches 30 degrees Celsius, so we can add it into our molds. 26. Hojicha Bonbon Filling and Closing the Bonbons : In this video, we are going to make the first layer of chocolate. Filling the bonbons with your hojicha ganache. Closing the bonbons with tempered milk and dark chocolate. Tempering dark chocolate. To temper dark chocolate, melt the dark chocolate until it reaches a temperature of 50 to 55 degrees Celsius. Lower the temperature of the chocolate using the granite technique. I spread the chocolate on the granite table, and leaving one-third of the melted chocolate in the bowl. The temperature has to be 29 degrees Celsius. From there, place this chocolate in the bowl and mix with the rest of the chocolate using a spatula until it reaches a temperature of 31 to 32 degrees Celsius. Once the dark chocolate is tempered, we are going to place it in a piping bag. Cut the tip of the bag, carefully add chocolate to each cup until the mouth, covering it completely. Shake them all to remove all the air bubbles. Turn them all over and with a small hit, remove all the excess of chocolate. Clean up the excess with a spatula. Let it stand for at least 12 hours. Twelve hours have passed, and now we're going to place the hojicha ganache in a piping bag. This ganache has to be at a temperature of 30 degrees Celsius. Cut the tip of the bag, fill each cavity of the mold with the ganache in this way, not filling completely. Wait 12 hours for the ganache to harden. To close the bonbon, we're going to temper a mixture of dark chocolate with milk chocolate. Repeat the same process of tempering chocolate. Melt the milk chocolate until it reaches a temperature of 45 to 48 degrees Celsius. Lower the temperature of the chocolate using the granite technique. Spread the chocolate on the granite table, and leaving one-third of the melted chocolate in the bowl. The temperature has to be at 27 degrees Celsius. From there place this chocolate in the bowl and mix it with the rest of the chocolate using a spatula until it reaches a temperature of 29 to 30 degrees Celsius. Once the chocolate has tempered, place the chocolate on top of the ganache in this way. Cover the mold with chocolate completely. Shake them all to remove all the air bubbles. Clean the mold with a spatula, let it stand for a few hours and unmold the bonbons. This is what our hojicha bonbons look like. 27. Formula : Formula to change the type of chocolate in a recipe. It is very important to learn how to calculate this formula to substitute for the type of chocolate that is going to be used in the recipe. The objective of this formula is to be able to obtain the same texture of the recipe. Example, vegan chocolate mousse recipe, ingredients, 198 grams of red fruit puree, 260 grams of 70 percent dark chocolate, that will be our X chocolate,542 grams of coconut cream. This calculation will allow us to know how many grams of the other chocolate, that will be Y, that we want to use to be able to replace the chocolate X. We need to know the following characteristics of chocolate. Chocolate X is a 70 percent dark chocolate that will have a total cocoa of 0.70 and 38.9 percent of cocoa butter, 0.389. Chocolate Y will have 44.5 percent of total cocoa, 0.445, and 26.5 percent of cocoa butter, 0.265. The formula will be, weight of Y will be equal to weight X times factor X divided by factor Y. The calculation will be as follows, 260 grams of chocolate X times 0.389, that is the cocoa butter of chocolate X divided by 0.265, that is the cocoa butter of chocolate Y, will be equal to 381.66, rounding to 382 grams. Finally, the new recipe will look like this, ingredients,198 grams of red fruit puree, 382 grams of 44.5 percent of dark chocolate, that will be Y, and 542 grams of coconut cream. In conclusion, we can see that because the Y chocolate has less cocoa butter, more chocolate must be added in order to obtain the same result as the first recipe. This calculation is made from the amount of cocoa butter that exist in each chocolate because this is responsible for the hardening texture, which will affect the final result of your recipe. 28. Presentation: All our desserts are ready, so now it's time for presentation. Here we have our lemon pie bonbons, our double chocolate bonbons, our pineapple and coconut bonbons, our Amarula bonbons, it's our hojicha orange and ginger bonbons, our chocolate slabs that have almonds, peaches and cranberries, our big lemon pie, and our entremet that has banana, coffee, peanuts, and chocolate. I hope that you enjoy making all these creative chocolate desserts with me. If you have any questions, please let me know in the Q&A. If you got this far, then congratulations. If you enjoyed this course, please don't forget to give it a five-star rating. I would love to see how your desserts turn out. Thank you for your support and trust in me as your instructor. See you soon on my YouTube channel, Sandy La Pastelera.