Incredible Bonbons: Learn to Mix Flavors and Colors in Chocolate
Conservation
A course by Juan Gutiérrez , Passero's chef and chocolate expert
Joined June 2022
Joined June 2022
About the video: Conservation
Overview
“Have you ever wondered why sometimes when I work with chocolate, it doesn't turn out like the pieces some people show on their social media? Well, that question will be answered in this lesson. Preservation is everything for our pieces. Here, I'll talk about shelf life, fat bloom, and sugar bloom, all of which are key factors when working with chocolate. ”
In this video lesson Juan Gutiérrez addresses the topic: Conservation, which is part of the Domestika online course: Incredible Bonbons: Learn to Mix Flavors and Colors in Chocolate. Learn to temper chocolate, create colors and paint chocolates with bright unique designs and surprising textures.
Partial transcription of the video
“Now that we've learned how to paint your chocolates, we must understand that the final process doesn't end here. When we paint we fill and we seal our chocolates, there is a final step that is very important and that is the conservation of our product. Not only should we take into account the working conditions while working with chocolate, also while we finish and transport our product. When we talk about storage, We are not just referring to our final product. We must also take into account where it comes from our product and under what conditions we'll be using it. Let's remember that we...”
This transcript is automatically generated, so it may contain mistakes.
Course summary for: Incredible Bonbons: Learn to Mix Flavors and Colors in Chocolate
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Category
Craft, Culinary -
Areas
Chocolate, DIY, Food Styling
Juan Gutiérrez
A course by Juan Gutiérrez
Juan Gutiérrez is a Colombian pastry chef with a distinguished career in the world of chocolate. Originally from Cartago, Valle, he displayed an innate passion for cooking, especially pastry, from a very young age. Despite his medical background, he decided to follow his true calling and trained at various culinary schools in Bogotá and Chicago. His professional experience includes work in prestigious hotels and restaurants, where he has perfected his techniques and distinguished himself for his innovative approach to vegan pastry, breaking new ground and redefining the boundaries of flavor and aesthetics.
Recognized for his participation in the Netflix show "School of Chocolate," Juan has solidified his international reputation. He has worked alongside renowned chefs such as Amaury Guichon and has received multiple awards, including being nominated as Star Pastry Chef at the Jean Banchet Awards. His style is characterized by creativity and the ability to transform chocolate into works of art that evoke emotions and tell stories. Currently, Juan shares his knowledge and passion, inspiring new talents in the art of chocolate making.
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- 14 lessons (1h 55m)
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- Level: Beginner
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