Anyone Knows About Flexible Chocolate ???
Decorating By farmom3 Updated 31 Aug 2010 , 4:48pm by imagenthatnj
He mentioned he is starting his own pastry school and that he had basically invented this method of chocolate work. I would think he is keeping the exact formula a secret, maybe to be taught to his pastry students.
I only know about this modeling chocolate striped covers...
Maybe this is not what you saw. I'm going to order his DVD though, seems like fun.
I saw the episode too. I'm sure the geletin is a key ingredient in making it flexible. Just like the geletin bows. He put everything in the food processor including the chocolate, didn't he? It looked gross when he took it out and I didn't see what he did with it next.
I saw that episode as well. It looked totally awesome to get chocolate to be flexible. I think the chef's name is Chris, but when you want to find something quickly, it won't turn up in searches. I do remember him saying will be opening a pastry school and teaching the technique.
The episode will be airing:
Sep 01, 2010
7:00 PM ET/PT
Sep 04, 2010
6:00 PM ET/PT
Sep 05, 2010
7:00 PM ET/PT
Pastry Chef Chris Hanmer
http://theschoolofpastrydesign.com/tag/chocolate-showpieces/
When I google it I find this it was 2008, I don't know this is the same ??? and some ingredients in this recipe I never heard of them
http://alineamosaic.com/forum/index.php?showtopic=150
Posted 27 July 2008 - 09:37 PM
The recipe that I like the best for flexable chocolate is as follows:
225ml water
1g Iota
225ml Cream
55g Sugar
120g Chocolate, at least 60%
19.5g LM 20AS Pectin
Disolve the Iota in the water with an immersion blender. Heat the cream and sugar to a boil, stiring from time to time. Pour over the chocolate (like ganache), and stir slowly so as not to incorporate air. Add iota/water mix, bring to a boil and add pectin. Boil for 20-30 seconds. Pour through a chinois into a plastic wrap lined 2" 1/3 pan. Chill and cut to order.
any idea ????
When I google it I find this it was 2008, I don't know this is the same ??? and some ingredients in this recipe I never heard of them
http://alineamosaic.com/forum/index.php?showtopic=150
Posted 27 July 2008 - 09:37 PM
The recipe that I like the best for flexable chocolate is as follows:
225ml water
1g Iota
225ml Cream
55g Sugar
120g Chocolate, at least 60%
19.5g LM 20AS Pectin
Disolve the Iota in the water with an immersion blender. Heat the cream and sugar to a boil, stiring from time to time. Pour over the chocolate (like ganache), and stir slowly so as not to incorporate air. Add iota/water mix, bring to a boil and add pectin. Boil for 20-30 seconds. Pour through a chinois into a plastic wrap lined 2" 1/3 pan. Chill and cut to order.
any idea ????
Yeah, I was just wondering if someone could translate that for me! 
Pectin, I've heard of. And it's on the side ad on that link.
By the way, I go to this website to get free pastry magazines from professional chefs. They're back issues, but they're very very good to get professional techniques.
The Asian ones are also translated to English. I download the PDFs to keep just in case one day they decide not to make them available anymore.
http://pastryna.com/
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