Course Category: On-Demand Class

American Style Cookies: The Perfect Cookie.

American style cookies could be described as the perfect cookie: soft and chewy in the center, with just the right amount of crunch around the edges.

They become an obsession to whoever has ever try to make them; simply because  getting them just right is not as easy as it seems. It all goes down to the perfect formulation of the cookie dough. Chef Andres Lara will unfold the mystery and will explain everything about the interaction between ingredients, the right method to make them and the perfect internal temperature you need to cook them at. After all the bases are done, he will take them to another level loading them with indulgent elements like chewy caramel cubes, fluffy marshmallow and everything in between.

  • S’mores Cookie: Chewy Chocolate Cookie loaded with Caramel Cubes and Fluffly Vanilla Marshmallow torched à la minute.
  • Brown Butter Blondie / Cookie Bar: 70% Ocoa Couverture and Maldon Salt Flakes
  • Ultimate Chocolate Chip Cookie: Chewy Vanilla Cookie with 75% Tanzanie Chocolate
  • Hazelnut and Milk Chocolate Cookie with Gianduja and Caramalized Cacao Nibs

 

Pre-crystallization- or Tempering -101-

This On-Demand Class, is ideal for anyone passionate about Chocolate! Not only beginners who are new to this world, but for people who have been working with chocolate for years that know for a fact that without a correct pre crystallization -or tempering-  no chocolate work could be done, but do not fully understand what is really happening… How can we be in control and be able to resolve issues during our production if we do not understand this fully?

In this Class you will learn three different tempering techniques, because depending on your conditions, one method could be more suitable than the others.

We will also cover during Class how to adjust the viscosity of your chocolate couvertures according to your needs.

* We highly recommend that you take this class before you decide to enroll in any other of our Chocolate Courses.

The following three methods of pre crystallization -or tempering- will be taught:

  • Tabling
  • Seeding
  • Seeding with creamy Cacao Butter