Chocolate Mendiants: Learn How to Temper Chocolate (Seeding Method) - Culinary Arts Pastry

Chocolate Mendiants - Culinary Arts Pastry

Hi everyone, in this video, I’m going to share how to make homemade Chocolate Mendiants. I will show you how to temper the chocolate using the Bain-Marie seeding method. And get really nice chocolate mendiants as you can find in the famous chocolate shops.
In the next view days that will be the Valentine’s Day. I think, this chocolate mendiants would be a perfect as a Valentine's Chocolate gift for your loved one. I hope you’ll like this recipe and try it at home. Happy watching!

Milk, White & Ruby Chocolate Mendiants

Yields: 30-32 pcs

Ingredients:
150 gr Callebaut's milk chocolate
150 gr Callebaut's white chocolate
150 gr Callebaut's ruby chocolate
Dried fruits and nuts for toppings

(BAHASA)
Di video kali ini saya akan berbagi resep cara membuat Chocolate Mendiants. Disini saya juga akan berbagi cara melakukan coklat temper dengan mengunnakan metode seeding. Supaya hasil yang didapat akan bagus dengan kualitas setara yang dijual di toko-toko coklat.
Chocolate Mendiants ini bisa dijadikan ide kado untuk hari Valentine nanti lho. Jadi tonton sampai selesai videonya dan praktekkin di rumah ya. Selamat menonton!

Milk, White & Ruby Chocolate Mendiants

Porsi: 30-32 bh

Bahan-bahan:
150 gr Callebaut's milk chocolate
150 gr Callebaut's white chocolate
150 gr Callebaut's ruby chocolate
Buah kering dan kacang-kacangan untuk toping

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