How To make Chocolate Rum Cream Master Chefs

How to make PERFECT CHOCOLATE FONDANT at home (Michelin Star Recipe)

In this video, I am going to teach you my favorite recipe for delicious chocolate fondant with amaretto and caramelized walnuts. This recipe is super easy to do at home and you can do it without any special equipment.

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THE BEST JAMAICAN BLACK (RUM) CAKE | RICH & MOIST with EASY STEP BY STEP INSTRUCTIONS!!

WATCH THIS INGREDIENTS AND STEPS LISTED IN THIS VIDEO: & FULL RECIPE LINK: | Jamaican Rum Cake, also know as Jamaican black cake, wedding cake or Christmas cake is a rich and decadent traditional Caribbean dessert! Dried fruit is soaked in rum for months up to a year then added to this fruit cake with warm spices and wine making it super moist with maximum flavour. This staple Caribbean dessert recipe is enjoyed year round, particularly during holidays like Christmas, weddings, and celebrations!

Recipe:

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Rum and Raisin Chocolate

Rum and Raisin Chocolate from Choc Amor

Chef Olly Rouse creates duck liver parfait, lamb rump and white chocolate and praline recipes

Chef Olly Rouse from Lainston House near Winchester creates three recipes that reflect his style of food at Lainston House. The first is duck liver parfait which is served with duck tongues and pickled mouli. The second is a lamb rump which has been cooked in a water bath and then roasted in a pan, this is served with a spiced aubergine purée and then dessert is aerated white chocolate flavoured with basil and served with rum jelly.

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How to make chocolate truffles with Old Rum

Realization of chocolate truffles at Old Rum by Christopher Rhedon MOF and Philippe Bertrand MOF.
Visit the LENOTRE school with Philippe Bertrand.

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Honey Whiskey Bon Bons (Working with Chocolate)

Here is a little video I made from my tik tok of working on honey whiskey bon bons. A lot of you are asking for recipe videos and I’ll start working on some right away for you all! For now enjoy some of my working right through videos. I like using all cocoa butters made by chef rubber and I always use them at a 30-35 degree Celsius temperature. As for my chocolate, I usually use the seeding method and bring it down to 31 degrees Celsius. For my design, I used a little foam pad brush and twisted the design inside first with gold luster and then with eclipse black. The brand of chocolate that I use is none other than cacao Barry 38% milk chocolate.