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00:00Just a treat, it's an adventure.
00:02When you serve this, there is not going to be any cake left at all.
00:07I've spent years trying to elevate the simple cocoa bean
00:10into extraordinary works of edible art.
00:14But you don't need a chef's hat or a fancy title
00:17to create chocolate magic at home.
00:19This is going to become your go-to biscuit, I guarantee it.
00:23So if you believe that every moment in life should be savoured
00:27like a piece of rich, velvety chocolate,
00:30then come along as we explore the sweet secrets
00:33to crafting unforgettable chocolate moments
00:36right in your own kitchen.
00:40Coming up today on The Chocolate Queen,
00:43spice up your baking with these leopard print cupcakes.
00:47Cheat your way to sweet satisfaction
00:49with a quick and simple chocolate fudge,
00:52the perfect bite-sized treat, chocolate macadamia lollipops.
00:55And if you want to make macarons at home,
00:58stick around because I'm sharing all my secrets.
01:02Why wear leopard print when you can eat it?
01:05I'm making some fierce and fabulous leopard print cupcakes.
01:08To start, we're going to add chocolate
01:10and some unsalted butter to a saucepan
01:13just to get it melted.
01:15This is probably the fastest way to melt.
01:18We're just going to place that on induction cooktop setting number four.
01:22While that's melting,
01:24I'm going to add the dry ingredients to the mixer.
01:26So we have some plain flour in here.
01:29That's all sieved.
01:30Some sugar.
01:31I'm using a caster sugar,
01:33which is a little bit finer than standard sugar.
01:35Some cocoa powder.
01:36I'm using a Dutch processed cocoa powder,
01:41which is going to make that chocolate cake luscious and rich.
01:44Combine these dry ingredients with an essential pinch of sea salt.
01:54Once that's combined, we add in the milk.
01:58I'm using fresh milk and lemon juice.
02:00This offsets the alkaline flavour of the bicarb soda
02:04by adding the acidity in the lemon.
02:07Vanilla bean paste.
02:09Get a good scoop in there.
02:11And then we have some oil.
02:12I'm using a really neutral oil like grapeseed oil
02:15so it doesn't add a lot of flavour to the cake
02:17because I want chocolate to be the hero.
02:20Just add the oil in slowly.
02:22Once all the oil is added
02:24and all the ingredients are combined,
02:26we're going to bake that in the oven at 170 degrees Celsius
02:30for approximately 15 minutes
02:32until you press on the surface and it bounces back.
02:51I'm creating a delicious and light caramel frosting.
02:55We do that by adding thickened cream into a saucepan.
02:58Vanilla bean paste goes in on top of the cream.
03:01You can never have enough of good quality vanilla.
03:04This is actually cold extracted.
03:07Place that on to boil.
03:09In the second saucepan,
03:10we're going to dry caramelise some sugar.
03:12We're going to dissolve the sugar on a medium heat.
03:15So just gently stir it
03:17just to ensure that it melts evenly.
03:20Now the cream has boiled and I've turned it off.
03:22It's really important that the cream is hot
03:24when we add it to the caramelised sugar.
03:27Otherwise, we'll get big lumps of toffee
03:29that we'll then need to dissolve.
03:33Mix it until all the bubbles dissipate.
03:35Now nothing beats the flavour
03:37of making your own caramel in a frosting.
03:39Once this cools down completely,
03:41we're going to whip it up with some butter.
03:43Whip it up until it all comes together
03:45and it's quite light,
03:47then we're ready to top our cupcakes.
04:04Cupcakes are cool and ready to go.
04:06You can make these in advance
04:07and freeze them for up to a month.
04:10Cut a large-ish amount
04:12off the end of a piping bag.
04:13Just twist the bag
04:15and push the frosting down to the tip.
04:18We're going to pipe quite a large amount
04:20of the frosting onto the top of the cupcake
04:22and you want to try and do it in one go
04:25so you don't have air bubbles or gaps.
04:31The chocolate cupcakes smell absolutely beautiful
04:35and combined with this caramel frosting,
04:38I don't know that I'll be sharing with the kids.
04:41Once you've piped,
04:42just level the top
04:43with a small pellet knife.
04:45You can just use a butter knife if you want to.
04:56Frosting is on the cupcakes.
04:58At this stage,
04:59don't put them in the fridge or the freezer,
05:01I'm just going to set them to the side.
05:02I have a tray which has been oiled
05:05and lined with a sheet of baking paper
05:07and I have some chocolate I've tempered
05:09on the induction cooktop.
05:11We're going to place that tempered chocolate
05:13into the piping bag.
05:15I'm using dark chocolate
05:16which stands out beautifully
05:18on the caramel frosting.
05:20Hold the top down.
05:21I'm going to cut a small amount
05:25off the end of the bag.
05:28Now, you may lose the will to live doing this
05:31but I absolutely love it.
05:32I'm going to create a leopard print.
05:34So what the leopard print is
05:36is a series of just little C's.
05:39Some dots and some lines
05:41but they go in a circle.
05:43I find it really easy
05:44if I'm copying an actual pattern.
05:46So Google leopard print
05:47and then go off that
05:49for your design inspiration.
05:51We want to make this circle
05:52a similar size
05:53to the top of the cupcake.
05:55You want to ensure
05:56that the pattern is slightly varied.
05:59This makes me so happy
06:00but I am well aware
06:01it's not for everybody.
06:03If you don't want to do the leopard print
06:05you can simply do different size polka dots
06:07even incorporating different colours.
06:10Just remember if you write someone's name
06:12it has to be back the front.
06:13So we've made the print
06:16the size of the cupcake.
06:18I do happen to have a tray here
06:20that I've prepared earlier.
06:23What we then do
06:25is take the cupcake
06:26and we place it upside down on the print.
06:29Press it down slightly.
06:33Once we've pressed these down
06:34we're going to place this tray
06:36into the freezer
06:37for approximately 20 to 30 minutes
06:39until the frosting sets.
06:42That's good to start me off
06:43so I'm going to place them in the freezer.
06:44So I'm going to place them in the freezer.
07:13Now for the exciting part
07:16make sure the frosting
07:17is really cold
07:18before we do the reveal.
07:20Okay here we go.
07:22Ah!
07:24That's so exciting
07:25when you see the print on top.
07:27You can make these in advance
07:28and just keep them in the fridge
07:29but they are better
07:30once they come back to room temperature.
07:36Sorry I can't contain my excitement.
07:38Now one of the most important things
07:40to remember
07:41is not only do they look fantastic
07:43but they taste even better than they look.
07:46It's a really moist chocolate cake
07:48with that lashing of caramel frosting on top
07:51and those little crunchy textures
07:53of the leopard print chocolate.
07:55This is going to be hard to beat
07:56at your next party.
08:09This is a new segment
08:10on the Chocolate Queen
08:11called Ask the Queen
08:13where I address issues
08:15that you have with baking.
08:16You've sent through your questions
08:17and I'm here to answer them.
08:20This particular one
08:21is why do my macarons crack?
08:23And there's a few reasons why
08:25which I'm going to help you with
08:26right now
08:27by making an individual chocolate macaron.
08:30Now to start
08:31the first thing I can tell you
08:33is that your egg white
08:34must be at room temperature.
08:36Preferably overnight
08:37for 24 hours
08:38before you weigh it.
08:40In a saucepan here
08:41I'm going to add some water
08:42and sugar to start us off.
08:45We're making what we call
08:46an Italian meringue macaron.
08:48So water goes in
08:49followed by the sugar.
08:51The egg white goes
08:52into the mixer.
08:54If you use fresh egg whites
08:55your macarons will crack.
08:57We add a little bit
08:58of cream of tartar.
08:59This is another great tip.
09:01This helps to bind
09:02the protein and water
09:03in your egg white
09:05which gives you
09:06a much creamier meringue
09:07and it's much easier
09:08to work with.
09:09We need to coincide
09:10the sugar being
09:11at 118 degrees Celsius
09:13when the egg white
09:14is whipped to a medium peak.
09:16I'm going to put
09:16the egg white on slowly
09:18just to start.
09:22The egg white is now
09:42a meringue
09:42because we've added
09:43that sugar syrup in.
09:45Once you can comfortably
09:46touch the bowl
09:47you can take it off.
09:48I'm just turning it down
09:50quite low
09:50and then I'm going
09:52to continue
09:52with the almond base
09:54for our macaron.
09:55This is our second lot
09:56of egg white.
09:57It's important
09:57that this is also
09:58at room temperature
09:59and has sat
10:00for a minimum
10:01of 24 hours.
10:02The older the eggs
10:04the better your macarons
10:05will be
10:05which is a strange
10:06way of thinking.
10:07Place the egg white in
10:08and this will make
10:09a really tight
10:10and dry paste.
10:12If you want to add
10:13any colour
10:14to your macaron
10:15I would add it
10:16into the meringue now.
10:17Now I've mixed
10:19almond meal
10:20and icing sugar
10:21in here.
10:22We refer to that
10:23as TPT
10:24which is French terminology
10:26which means
10:27tarte pointe tarte
10:28which is half and half.
10:30By having half
10:31almond meal
10:32and half icing sugar
10:34gives us a really
10:35good base
10:36for the macaron.
10:37That's come to a pace
10:38now.
10:38I'm going to take
10:39the meringue off.
10:40Take a look at the texture.
10:48We added the sugar syrup
10:50when it was at a medium
10:51to firm peak
10:52that's what you're
10:53looking for.
10:53It's beautiful
10:54and shiny
10:55but it has some movement.
10:56We're going to place
10:57one third
10:58into the almond mixture.
11:00Mix that through first
11:01so you ensure
11:02you have no lumps
11:03of almond.
11:04And this is the other
11:05thing that's quite unusual
11:06about making macarons
11:07is normally
11:08when we're working
11:08with meringue
11:09we're really quite
11:10light and delicate
11:11and we fold
11:12everything gently.
11:14This is the opposite.
11:15You need to treat it
11:16quite mean
11:17to get the ultimate result.
11:19We're going to add
11:20now the remaining
11:22meringue.
11:23Once we add
11:24that meringue
11:24we're going to keep
11:25mixing
11:26until we get
11:27a texture
11:27of macaron mix
11:29that just collapses
11:31after the mixture
11:32sits for two minutes.
11:34So the macaron
11:35shell itself
11:36started in Italy.
11:38It was
11:38Catherine Medici
11:39who was a nun
11:40in Italy
11:40who took the
11:41macaron shell
11:42to France
11:43and it was in France
11:44that was first
11:45filled with a ganache
11:47and an almond filling
11:48and they have then
11:50since claimed
11:51the macaron.
11:52The word macaron
11:53comes from the word
11:54macaroni
11:55which means dough.
11:58You can see
11:59that I'm really
12:00thoroughly mixing it
12:01I've got the
12:02consistency
12:03that I want
12:03out now.
12:05So if I stop
12:06for two minutes
12:07it should naturally
12:08level itself out.
12:10If you can still
12:11see stirring marks
12:12in it
12:13it needs a tiny bit
12:14more mixing.
12:15Now if you want
12:15to speed this process
12:16up like me
12:17you don't want to
12:17wait the two minutes
12:18I give it a
12:20tap
12:21and that pretty much
12:24to me looks like
12:25it's levelling itself
12:26out and it's ready
12:27to use.
12:28I'm using
12:30either an 8mm
12:31or a 10mm
12:32plain piping nozzle.
12:36Lift the mixture
12:37up
12:37and put it
12:39into the bag
12:39and then we're
12:44going to pipe
12:44out individual
12:45macarons.
12:46Now they will
12:46spread a little bit
12:47and you can really
12:48make them any size
12:49as long as they're
12:50all the same size.
12:52I find when you pipe
12:53you can count.
12:54So as I'm piping
12:55I count
12:56so that they're
12:58all a similar size.
13:02A lot of people
13:03move the bag around.
13:05If you move the bag
13:06around your piping
13:07is going to be
13:07quite uneven.
13:08So the trick is
13:09to hold it in one
13:10spot, apply pressure
13:12and then a little
13:13flick at the end.
13:15I will say the
13:16macaron itself
13:17is very forgiving
13:18so even if you're
13:19not a great piper
13:20it will generally
13:21give you a quite
13:22even shape.
13:24Now if you've
13:24got any little
13:25peaks just give
13:26the tray a quick
13:27tap.
13:30So I'm going to
13:30give it a little
13:31shake of cocoa
13:32powder on top.
13:33This is optional
13:34and this is going
13:35to give us
13:35some flavouring
13:36as well as
13:37a spot of colour
13:38on the surface.
13:40These bake
13:41initially for five
13:42minutes at 150
13:43degrees Celsius
13:44then we drop
13:46the temperature
13:46140 degrees Celsius
13:48and we bake
13:49for a further
13:5020 minutes or so
13:51or until the
13:52shell feels firm.
13:56the macarons
14:07have baked beautifully
14:08and I can see
14:09no cracks at all
14:10which is because we
14:11aged our egg whites.
14:13We've got a nice
14:14foot on the macaron
14:15as well which you
14:16can see at the base
14:17which is what you're
14:18looking for.
14:19I've made a ganache
14:20allowed it to set
14:21at room temperature
14:22until it reaches
14:23a piping consistency.
14:25I'm going to pipe
14:26on each second
14:27macaron.
14:29Oh that's good.
14:31And then we
14:31sandwich it together
14:32with a partner.
14:36The key to
14:37ensuring the
14:38macarons don't crack
14:39is ageing your
14:40egg whites.
14:41Let your egg whites
14:42sit at room temperature
14:43for at least 24 hours.
14:45The older the egg whites
14:46the better
14:47and make sure
14:48they're at room
14:49temperature before
14:50you whip them up.
14:51Also refine the
14:53almond meal a little
14:54bit with the icing
14:54sugar before you
14:56put the macaron
14:56together and it'll
14:58give you the
14:58ultimate macaron
14:59which is slightly
15:00crunchy on the
15:01outside and
15:02beautiful and chewy
15:04on the inside
15:04with that magical
15:06hit of chocolate.
15:16Oscar
15:19Jr.
15:30Cena
15:31Earlier in the season, I was challenged to make a recipe in 10 minutes.
15:57I accepted, and I believe I succeeded.
16:00Now, I've been thrown another challenge to make a recipe in five minutes.
16:05All right, this is my three-ingredient fudge.
16:08Very, very easy to make.
16:09Shall we say my time starts now?
16:11Ready, set, go.
16:13Chocolate goes into a pan.
16:14We're going to melt it completely.
16:16I'm going to use a medium induction setting.
16:19Going quick.
16:21Stir it while it's melting.
16:23We're going to add the condensed milk in and whisk it really, really well.
16:28Even though I'm under time pressure, resist the temptation to turn the induction cooktop
16:33up.
16:34I should mention if you don't have an induction cooktop, you're going to use a plastic bowl
16:37in the microwave, and you're going to melt it that way.
16:41I'm about 45, 50 seconds in, and all the chocolate is melted.
16:49At this stage, the condensed milk goes in.
16:52Oh, that's looking good.
16:55And I'm going to change to a whisk.
16:58Turn the heat off at this stage.
17:01And we thoroughly whisk it.
17:03Oh, look at that combined.
17:05That looks sensational.
17:06Now it's going to seize up quite quickly, so it'll thicken quickly.
17:10So before it does that, once it's combined, oh, pour it into your line slice tin.
17:17Back of a spoon to spread it out.
17:24Do this quickly because it does set really fast.
17:28Okay, a sprinkle of sea salt on top.
17:32I did it in five minutes, just under five minutes.
17:36I will admit I didn't include the setting time, but I think that's okay.
17:40It doesn't take very long to set.
17:42As soon as it is set, we're going to cut it into individual squares.
17:47You don't want your slices to be too big because this is pure decadence right here.
17:53So a little bit goes a long way.
17:58Look at that texture.
18:00Five minutes.
18:03What I love about this recipe is it's a great emergency backup recipe.
18:08As long as you've got some good quality chocolate, some condensed milk, it really takes no time
18:13at all to whip this up.
18:14If you want to speed up the setting process, just pop it in the fridge.
18:18Clean your knife every few cuts.
18:21And I'm just going to cut some little pieces.
18:25It's very impressive and no one will have any idea that this only took you five minutes to whip up.
18:33This is a melt in your mouth fudge with those two main ingredients doing their job.
18:37The chocolate sets it and gives us a beautiful chocolatey flavour.
18:40And the condensed milk sweetens it and gives us that fudgy texture.
18:44Once you try this, you're going to keep going back to it again and again.
18:48Add this one to your repertoire.
18:50Speaking the프�案.
18:52Thank you for finding your way yes on the ground.
19:01It will not bend then and again be COMMTIONWell it должно be it to you.
19:05I love this recipe because of the versatility.
19:29You can either create lollipops or individual truffles.
19:32I'm going with lollipops today, chocolate ganache, macadamia nut lollipops.
19:37I've started by boiling some cream and vanilla.
19:40I'm going to place some milk and dark chocolate into a bowl to make a ganache.
19:45Now I'm using the beautiful Calabart chocolate, which is from Belgium,
19:49made with 100% sustainable cocoa beans.
19:52Place this into the bowl.
19:57Add in the dark chocolate.
19:59Pour the cream and vanilla, which has been boiled over the top.
20:05So by boiling the cream, we're pasteurizing it.
20:08And that vanilla flavor is going to infuse the whole way through.
20:11Ganache can actually be an emulsion between water and chocolate,
20:15orange juice and chocolate, where here we're using cream and chocolate.
20:19Whisking that together, what you're looking for is for this to be beautiful
20:23and shiny and supple.
20:24When you start whisking it, it'll separate a little bit before coming back together.
20:29Once we've whisked that in, we're going to add the butter,
20:31put plastic wrap on the surface,
20:33and we're going to leave this at room temperature for a minimum of three hours.
20:37We want the ganache to be firm enough so that we can pipe it.
20:41So the truffles need to set on the tray first,
20:55and then we're going to roll them again.
20:57This recipe does make 30,
20:59but that will depend on the size that you pipe them.
21:02We let these set a little bit at room temperature.
21:05We roll them into spheres again,
21:08and then we're going to get to the exciting part.
21:10We're going to create some tempered chocolate and dip them in chocolate.
21:23These have sat at room temperature for a couple of hours.
21:27You need at least an hour or until they're firm enough
21:30that we can roll them into balls.
21:31These are a little messy,
21:34but we will get a great reward.
21:36These are soft inside when we bite into it.
21:39If it's a firmer ganache, it is easy to handle,
21:41but who cares about a little bit of mess?
21:55The truffles are rolled.
21:56Very sticky work, but it's well worth it.
21:59Pick the truffles up.
22:00They're still a little bit soft,
22:02and we're going to roll them in some roasted chopped macadamia nuts.
22:06Any sort of nut works really well as long as it's roasted.
22:11The beauty of these, as I mentioned,
22:13you can finish them off as truffles,
22:15or you can put a lollipop stick in and make them into lollipops.
22:19The macadamias add a beautiful crunchy element to the truffle.
22:24We're going to place a lollipop stick in each one.
22:32Then we're going to get on to tempering the chocolate.
22:34This beautiful chocolate contains cocoa butter,
22:41which is why we're tempering it.
22:44And we temper the chocolate to ensure we get a beautiful snap and contraction.
22:48So we're going to melt it to its half liquid, half solid chocolate,
22:52place it into a plastic bowl,
22:53and then really vigorously stir it,
22:55and then we're tempered.
22:58Adding in some oil.
22:59It can be any sort of oil.
23:01I'm using grapeseed because it has quite a neutral flavour.
23:04And I'm adding that in so we get a thin coat of chocolate
23:07so we can still see all those macadamia nuts
23:10when we dip the lollipop in.
23:14Chocolate's ready for dipping.
23:16Dip each lollipop in.
23:19Make sure you coat it completely.
23:21And thinning the chocolate out,
23:23you can see all those beautiful macadamia nuts.
23:26Shake off the excess so we don't have a puddle at the bottom of the lollipop.
23:29And then we place it down onto the paper.
23:35The trick is to dip them faster than people can eat them.
23:40These will take about 7 to 10 minutes to set,
23:43and then they're ready to eat.
23:46The lollipops have set.
23:59I've just set mine at room temperature.
24:01If your room temperature is really warm,
24:03you can pop them in the fridge,
24:04but it is best if you can set them at room temperature.
24:07I'm just going to display them now
24:10with some of those beautiful chocolate buttons at the bottom.
24:13You can obviously use the bars.
24:15If you've got a lot of lollipops rather than just a glass.
24:20When you try one of these,
24:21you're going to get that beautiful creamy ganache,
24:24the crunch of the macadamia nuts,
24:26and the snap of the tempered chocolate.
24:28Give tempering a go.
24:29You can see how easy it is once you know how.
24:32Music
24:34Every single hand,
24:35use the back of the top of the stem.
24:36Shakeいきます.
24:38There is no defeat.
24:39When you try one of these,
24:40¡Av Interaound has an grupo for something like icos.
24:43It's a good one to offer.
24:44We use the hot water when you sign an ani Vale manager.
24:47It has a good one to offer.
24:48There is a challenge of habit hablando
24:49and training on the back of the home.
24:50Creo 에ic über他
24:51Hoe an aberther
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