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| Name | Two Hot Chocolate Recipes | From a barista and a pastry chef |
| Video Uploader | Video From Hanbit Cho |
| Upload Date | This Video Uploaded At 10-12-2021 13:00:32 |
| Video Discription | ★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ It’s winter and it’s hot chocolate time! I’ve sharing a couple of recipes here – one from a barista and the other from a pastry chef. Both from Hanbit….yeah lol I don’t think it’s a matter of which one’s better than the other because they serve different purpose (personal consumption vs. selling at a café). ▶Hot Chocolate (Barista version)◀ Quantity: 1 glass Milk 150g Ghirardelli Chocolate Sauce (link below) 20g Valhrona Cocoa powder (link below) 5g ① Mix chocolate sauce and cocoa powder with just a bit of hot water. ② Pour hot milk and mix. ③ Place some shaved chocolate on top. ▶Hot Chocolate v1 (Pastry Chef version)◀ Quantity: 1 glass Milk 150g (alternative: 120g milk + 30g heavy cream which is even better) Vanilla Seeds just a bit Dark Couverture Chocolate 45g Cocoa powder 2g Sugar 2g ① Scrape vanilla seeds and add to milk then heat it up ② Melt the dark couverture chocolate and mix it with the hot milk. ③ Mix it with sugar and cocoa powder. ④ Place some shaved chocolate on top. ▶French Press to make foam◀ If you are at home, French Press is the best way to make milk foam. You will get best results with cold milk - which is a bit of an issue when making hot chocolate because you want some hot foam. You will get some sort of foam with hot milk but it won't be velvety. Try using lukewarm milk. In case you are looking for ICED CHOCOLATE recipe: https://youtu.be/xj0Ov8_6R9s ------------------------------- ★My Ingredients★ Dark Couverture Chocolate: https://amzn.to/3nmcJxJ White Couverture Chocolate: https://amzn.to/3Gf8zQU Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5 ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer --------------------------------------------------- ★SUBSCRIBE to my Channel★ https://www.youtube.com/channel/UCq6EbtLtwyF9ONFBqIkR4yw?sub_confirmation=1 ★Instagram★ https://instagram.com/sugarlane.korea ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #hotchocolate #sugarlane #조한빛 #슈가레인 [i6YVsb-h81k] |
| Category | Education |
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