3 ай бұрын
Пікірлер
@florisvandonselaar3983 Ай бұрын
Make more video’s, i love this video’s. I can watch this videos the fully day
@buutechocolatier Ай бұрын
This is really nice. Am new in chocolate business. How can one maximize their home for chocolate business and what tips can ease the whole process
@thelion6630 Ай бұрын
Thank you Chef
@andromeda2200 2 ай бұрын
Thanks! I loved the lesson,Chef! Besides being educational, I found it fun and learned a lot. One time I got distracted tempering, and it turned out horrible haha... By the way, I think it's great that you support the chocolate producers' communities; without them, we wouldn't have their spectacular products! I look forward to the next video! Greeting from Chile!
@zaidfitnees9096 2 ай бұрын
Can the course be translated into Arabic?
@DeanMichaelDesignsSimpleElegan 2 ай бұрын
Hi, can you compare different textures of silk? Set at different temperatures on EZTemper
@rigilchrist 2 ай бұрын
Thanks Kalle.
@C.Leving 2 ай бұрын
Thank you for conducting this experiment, it was very interesting to see the results!
@chefjungstedt 2 ай бұрын
We need to know right and this stuff is not broadly tested really.
@erl004 2 ай бұрын
Super interesting 😊 but breaks my heart to see the burnt chocolate
@chefjungstedt 2 ай бұрын
It sure did hurt :(
@thomash.8053 2 ай бұрын
Interesting Stuff Chef, really looking forward to see what you come up with in the future. Keep em coming!!
@chefjungstedt 2 ай бұрын
Yeah it will be very interesting when I step in to product testing :D
@mar62110 2 ай бұрын
Interesting test!
@chefjungstedt 2 ай бұрын
;)
@SoulMagic123 2 ай бұрын
Det här är väldigt intressant, speciellt för mig som har gått konfektyr och vill jobba med choklad i framtiden. Det kanske var det här min lärare skulle ha provat när chokladen brändes i skolan, kanske inte numera när chokladen har gått upp i pris. Hursomhelst, uppskattar verkligen den här videon. 👍
@chefjungstedt 2 ай бұрын
Vad kul att du gillade det!
@Wicked.ptguese 2 ай бұрын
Imagine coming to your shop after you record this video. The smell 😂
@chefjungstedt 2 ай бұрын
Haha Yeah!! not pleasant aaaat all!!
@Chocoholics. 2 ай бұрын
Nice and educational experiment. 🙂
@chefjungstedt 2 ай бұрын
Yeah we need to know! :D
@Wicked.ptguese 2 ай бұрын
Great work chef !
@chefjungstedt 2 ай бұрын
Thanks :)
@ianmountcastle6997 2 ай бұрын
Hi Kalle, Beautiful work space you have created for your staff ! Do you have a favourite room temperature clock brand ( the small one that you show us on the window ledge ) I will need one here in Australia. All the best to you on your new project ! Ian
@kalpeshmodha18 2 ай бұрын
Lots of useful information.
@ChefJoeG19 2 ай бұрын
I'm really enjoying these videos so far. There are few ideas I would like to see in the future like comparing some equipment likes melangers and panning machines (especially from Kadzama), best gelling agent for marshmallows (someone once told me there is a vegetarian option that works just as good as gelatin and it's not agar agar), a video on Pate de Fruits, and much more!
@kalpeshmodha18 2 ай бұрын
Wonderful
@ianmountcastle6997 3 ай бұрын
So glad SoSase chocy chat mentioned you Kalle!! I Just subscribed today 🤗Ian
@biancareck4203 3 ай бұрын
I am honestly amazed, not only with your working space but also your patience and kindness to show it for us. It is really hard to see a chef willing to show the full background of chocolate making so, THANKYOU a million times! I can now visualize where I want to take my business, where I want to be in a few years from now. You are pure inspiration, thank you Chef!
@chefjungstedt 2 ай бұрын
Oh my gosh!! Thank you for your words! It really make want to push forward to inspire and help with my online courses etc 🙏🏼✨
@sogarblacksword 3 ай бұрын
I'm curious what brand of stick blender you use😃
@CJ.ChocolateSchool 3 ай бұрын
Robot Coupe!
@peterslegers426 3 ай бұрын
Great content as always, chef. Just a side note regarding the difference in AW. You mention at 11:50 that there's a difference of "point 2%" while it should be "point 02%" I have purchased your fillings course as well as your recommended Robot coupe mixer. Just subscribed to your channel too. Can't wait to watch more content . Keep up the good work chef! 👏
@CJ.ChocolateSchool 3 ай бұрын
Awesome! Thank you Peter and thank you for the correction :)
@magick333 3 ай бұрын
dextrose is not fructose!!! it's glucose!!!
@CJ.ChocolateSchool 3 ай бұрын
Sorry my mistake.
@chefjungstedt 3 ай бұрын
Yes and I’m sorry for thaaaaaatt!!!! ☺️😳 and it is not actual glucose but identical in structure as Glucose if we are going to me exact here. The results remains tho ✅
@vickyshe8065 2 ай бұрын
Lol! Now let's start going into dextrose 3.4kcal per mg, and glucose is 4 kcal per mg😂😂😂 how about we ease up and learn about chocolate.
@estocafe3702 3 ай бұрын
Thanks a lot chef for very useful contents ✨
@CJ.ChocolateSchool 3 ай бұрын
Thank you for your support :)
@estocafe3702 3 ай бұрын
Excellent kitchen tour 👍👌, thanks chef 💫
@chefjungstedt 2 ай бұрын
You are welcome :)
@estocafe3702 3 ай бұрын
Congratulations chef, this channel will be perfect for us, thank you so much chef, you are amazing as always✨
@samvangemmert9482 3 ай бұрын
Very interesting, especially since dextrose and glucose are chemically the same substance. Does the structure of the ganache change to? Or does that only apply when it's in syrup form?
@CJ.ChocolateSchool 3 ай бұрын
Have not played around enough with dextrose that much since we manage to get what we want with only glucose and invertsugar and sometimes sorbitol but it is a great question and som thing to experiment with.
@yrNs-bh2lo 3 ай бұрын
Sorbitol is not sugar but an alcohol.
@chefjungstedt 3 ай бұрын
Classified as Sugar Alcohol and is used for the purpose of lowering the water activity and sweetening the end product as with sugar.
@chefjungstedt 3 ай бұрын
And that is mentioned in the video ;)
@vickyshe8065 2 ай бұрын
It's a sugar alcohol. He is spot on.
@roberthindle5146 2 ай бұрын
Might be worth mentioning the, ahem.....'side effects' of consuming sugar alcohols.
@maryamsameen2847 3 ай бұрын
Excellent regiew on both sugars. Thanks chef. Can you please do a video on air brushes for home business please?
@chefjungstedt 3 ай бұрын
Thank you! And, Yes I have a few ideas stacked up that I want to do in that category.
@markoh9974 3 ай бұрын
Hello Chef, thank you for the peek inside the shop! Can you tell us what the sq ft of your overall space is? We are starting to grow out of our small space now. Thanks!
@chefjungstedt 2 ай бұрын
That would be 120 200 foot. Just enough :)
@markoh9974 3 ай бұрын
Hello Chef, I too have been playing around with sorbitol, dextrose, invert and glucose to study shelf life. Dont have access to an AW meter, so I play the long game :) I just finished my 4th round of cinnabunbon chocolates and love this one albeit a bit time consuming. Thank you for sharing!
@chefjungstedt 3 ай бұрын
Sweet! Yeah well, you want to do bigger batches over everything to scale and make things a bit more efficient. Making 1-2 trays and then have to re-do everything will be a bit time consuming for sure.
@VeghMeli 3 ай бұрын
This video bring me back to this kitchen a little bit. It was so great to be there almost a year ago, a gamechanger experience! Good luck with the chanel💪🏻💪🏻
@chefjungstedt 2 ай бұрын
Thank you :) It was a blast having you over in our kitchen! So happy to see your improvements over the last years since you attended! Good luck and go hard :D
@erl004 3 ай бұрын
Surprising result. Thanks for sharing, really interesting content.
@chefjungstedt 3 ай бұрын
Yes I was a bit surprised actually. But in my book Sorbitol is better due to the much lower sweetening power. You can really taste the dextrose. Said that we use Sorbitol in very few ganaches.
@bonitosbombonaria 3 ай бұрын
Great content. Thank you
@chefjungstedt 3 ай бұрын
Thank you 🙏🏼 🎉
@Chocoholics. 3 ай бұрын
Thanks for this important information. Very useful all your content. Thanks Chef!
@chefjungstedt 3 ай бұрын
You are welcome 🙏🏼 ❤
@liamreilly6861 3 ай бұрын
cant wait for the melter comparison, i have been using the martellato melters and looking at a mol d'art one as i have got one of their pumps
@chefjungstedt 2 ай бұрын
Yeah me too! I can't really see that they should be that different. I guess it might come down to how even the heat is distributed but that in it self does not present a huge issue for me in the way I work and we will probably come down to that in that video. But who knows :D
@cristinanilsson4083 3 ай бұрын
Even though I’ve been in your kitchen it was so interesting hearing your thoughts and get more details. 👍🏼 I hope you can show us more how your freeze your completed bonbon. Also, I missed you showing us your shop. 🤩
@chefjungstedt 3 ай бұрын
Yeah I missed to present the shop and the showcase :D NEXT time maybe.
@krishaabhargava3730 3 ай бұрын
I cant wait to see everything you're planning chef, saving up for your courses 🫶🏽
@chefjungstedt 3 ай бұрын
Awesome! Thank you for tuning in. We are currently running a -25% discount on all courses at the moment. Ends 21st of April. go.chefjungstedt.com/products
@Chocolatte_goshen 3 ай бұрын
Thank you so much for this video!! So helpful! Just curious what the total square foot of your place is?
@chefjungstedt 3 ай бұрын
189 Square meters not sure what that is in foot :D
@e-chocolatier 3 ай бұрын
Congratulations chef👏
@chocolate6665 3 ай бұрын
Thank you for such a sweet tour, (sorry for the pun) but it was really nice to see. I have just joined the subscription courses. I am very much looking forward to it and perhaps one day I can meet you in your beautiful shop!
@chefjungstedt 3 ай бұрын
Great. Love that you found the 5 day bonbon challenge helpful! Thank you for being here :)
@shadetreechocolatestudio 3 ай бұрын
Thank you for the excellent tour. Looking forward to watching your channel grow!
@chefjungstedt 3 ай бұрын
Cool! Can't wait to get more content up! :)
@chefjungstedt 3 ай бұрын
Yeah me too! I hope it will grow to keep it going.
@shadetreechocolatestudio 3 ай бұрын
What is that warming drawer you've got the cocoa butter stored in next to the spray booth? That's genius!
@serendepity7 3 ай бұрын
Thank you for this! This is so interesting. I love seeing the work spaces of patissiers. Your 5-day chocolate course was already amazing, so I'm exited for all the knowledge you already shared and will br sharing here. Good, professional knowledge is hard to come by. Thank you so much!
@chefjungstedt 3 ай бұрын
Thank you so much! Happy you tuned in :D
@user-jg7kv7mt3x 3 ай бұрын
What is the shelf life of chocolate couverture?
@chefjungstedt 3 ай бұрын
We have a minimum of 2-3 Months. But that is only for texture and flavour they will not go bad och ferment or mould. We always have a long shelf life. I teach all my knowledge and skills to sort your shelf life, texture and flavour issues in my online fillings class. This class I aimed for professionals or aspiring professionals.
@chefjungstedt 2 ай бұрын
Misread...Pure couverture have approx 2 Years of shelf life.
@flibben 3 ай бұрын
So happy to see you get started on this channel!
@chefjungstedt 3 ай бұрын
Me too :D It will be a fun journey.
@CarlaRolim 3 ай бұрын
Bom dia Chef, Por favor, o senhor poderia colocar a tradução no vídeo...
@chefjungstedt 3 ай бұрын
Yeah I will try to do that. Just new to the platform and everything about it :D
@CarlaRolim 3 ай бұрын
@@chefjungstedt muito obrigada
@l1nywoos 3 ай бұрын
Wooooow❤
@chefjungstedt 3 ай бұрын
Yay! :D
@rigilchrist 3 ай бұрын
Interesting to see what you have built, Kalle. Well done!
@chefjungstedt 3 ай бұрын
Sweet, thank you! :)
@constantindorina279 3 ай бұрын
Beautiful Chef!!