Chocolate bunny

Expert
10
videos
72
minutes

The Chef's signature figurine: the iconic Easter Bunny with a fun look, brought to life by the meticulous assembly of spheres and eggs molded in blond and dark chocolate.

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Johan Giacchetti
Chocolate Chef
Le Bristol Paris
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Assembling chocolate elements
  • Decorating a mold
  • Unmolding
  • Trimming a mold
  • Tempering chocolate
  • Tempering chocolate using the seeding method
  • COMPLETION TIME:

    PREPARATIon:
    1 hour 20 minutes
    COOKINGTIME:
    REST PERIOD:
    1 hour
    INGREDIENTS

    450 g dark chocolate 70%
    500 g dark chocolate
    300 g white chocolate

    450 g dark chocolate 70%
    500 g dark chocolate
    300 g white chocolate

    voila chef
    SPECIFIC UTENSILS

    Mold(available to order here) which includes:

    - half-spheres:
    2 measuring 2 cm
    4 measuring 2.7 cm
    2 measuring 3 cm

    - half eggs:
    2 measuring 5.5 cm x 3.9 cm
    2 measuring 8.5 cm x 5.7 cm
    2 measuring 3 cm x 2.3 cm
    2 measuring 4.5 cm x 2.9 cm
    1 measuring 7 cm x 2.9 cm

    - special shapes:
    a chef's hat
    a rolling pin

    16 cm diameter mold or ring
    Brush
    Triangular chocolate spatula
    Piping bags
    Thermometer
    Stainless steel half-spheres and spoons
    Heat gun

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    1. Tempering dark chocolate 7:09
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    TECHNIQUES TAUGHT:

  • Tempering chocolate
  • Tempering chocolate using the seeding method
  • Ingredients:
    450 g dark chocolate 70%
    450 g dark chocolate 70%
    voila chef
    Completion:
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse.
    Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse.
    Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Chef's Tips :
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    voila chef
    2. Decorating the mold with a brush 3:28
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    TECHNIQUES TAUGHT:

  • Creating a chocolate decoration
  • Decorating a mold
  • Ingredients:
    Dark chocolate 70% tempered at 32° C
    Dark chocolate 70% tempered at 32° C
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    Completion:
    To create the rabbit, the Chef uses only half-spheres and half-eggs molds. Here, the rabbit is made up of : - half-spheres: 2 molds Ø 2 cm (nose) , 4 molds Ø  2.7 cm (arms), 2 molds Ø 3 cm (thighs) - Half eggs: 2 molds 5.5 cm x 3.9 cm (head), 2 molds 8.5 cm x 5.7 cm (body), 2 molds 3 cm x 2.3 cm (cheeks), 2 molds 4.5 cm x 2.9 cm (feet), 1 mold 7 cm x 2.9 cm (ears) - Special shapes: a chef’s hat, consisting of two cavities measuring approximately 3.5 cm x 3 cm and a rolling pin with two 5 cm long cavities. Use dark chocolate tempered at 32° C. Dip the tip of the brush into the chocolate and tap the edge of the bowl to remove any excess. Lightly tap the brush into each half-sphere and half-egg cavity, without going over the same spot. Leave to crystallize at room temperature for 5 to 10 minutes.
    To create the rabbit, the Chef uses only half-spheres and half-eggs molds. Here, the rabbit is made up of : - half-spheres: 2 molds Ø 2 cm (nose) , 4 molds Ø  2.7 cm (arms), 2 molds Ø 3 cm (thighs) - Half eggs: 2 molds 5.5 cm x 3.9 cm (head), 2 molds 8.5 cm x 5.7 cm (body), 2 molds 3 cm x 2.3 cm (cheeks), 2 molds 4.5 cm x 2.9 cm (feet), 1 mold 7 cm x 2.9 cm (ears) - Special shapes: a chef’s hat, consisting of two cavities measuring approximately 3.5 cm x 3 cm and a rolling pin with two 5 cm long cavities. Use dark chocolate tempered at 32° C. Dip the tip of the brush into the chocolate and tap the edge of the bowl to remove any excess. Lightly tap the brush into each half-sphere and half-egg cavity, without going over the same spot. Leave to crystallize at room temperature for 5 to 10 minutes.
    voila chef
    Chef's Tips :
    Do not go over and brush the same area several times: this will cause the chocolate to over crystallize, making it more difficult to remove from the mold. This brush decoration evokes the texture of a rabbit's coat. You can use spheres and half-spheres of different sizes to give free rein to your creativity with this rabbit of "cartoonish" proportions. The Chef tempers a large quantity of chocolate compared to the quantity needed, as it is difficult to temper a small quantity of chocolate. Once used, the tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will have to be tempered again before it can be used.
    Do not go over and brush the same area several times: this will cause the chocolate to over crystallize, making it more difficult to remove from the mold. This brush decoration evokes the texture of a rabbit's coat. You can use spheres and half-spheres of different sizes to give free rein to your creativity with this rabbit of "cartoonish" proportions. The Chef tempers a large quantity of chocolate compared to the quantity needed, as it is difficult to temper a small quantity of chocolate. Once used, the tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will have to be tempered again before it can be used.
    voila chef
    3. Molding the base 2:41
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    TECHNIQUES TAUGHT:

  • Making a chocolate molding
  • Ingredients:
    Dark chocolate 70% tempered at 32° C
    Dark chocolate 70% tempered at 32° C
    voila chef
    Completion:
    Fill a piping bag with dark chocolate tempered at 32° C. Fill a Ø 16 cm diameter mold with chocolate; the chocolate layer should be 1 cm thick. Tap the mold once filled to remove any air bubbles. Leave to crystallize in the refrigerator at +4° C for 10 to 15 minutes.
    Fill a piping bag with dark chocolate tempered at 32° C. Fill a Ø 16 cm diameter mold with chocolate; the chocolate layer should be 1 cm thick. Tap the mold once filled to remove any air bubbles. Leave to crystallize in the refrigerator at +4° C for 10 to 15 minutes.
    voila chef
    Chef's Tips :
    The base can be made from a variety of molds or pastry rings: just make sure it is at least Ø 16 cm to keep the figure stable. Seal the piping bag with a knot to prevent any leakage.
    The base can be made from a variety of molds or pastry rings: just make sure it is at least Ø 16 cm to keep the figure stable. Seal the piping bag with a knot to prevent any leakage.
    voila chef
    4. Tempering blond chocolate 8:50
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    TECHNIQUES TAUGHT:

  • Tempering chocolate
  • Tempering chocolate using the seeding method
  • Ingredients:
    500 g blond chocolate
    500 g blond chocolate
    voila chef
    Completion:
    Crush a third of the total quantity of blond chocolate (150 g), which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate (300 g) in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous. The temperature should be between 27° C and 28° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave.
    Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Crush a third of the total quantity of blond chocolate (150 g), which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate (300 g) in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous. The temperature should be between 27° C and 28° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave.
    Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Chef's Tips :
    Blond chocolate is white chocolate that is blond in color. “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    Blond chocolate is white chocolate that is blond in color. “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    voila chef
    5. Molding the spheres and eggs 6:46
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    TECHNIQUES TAUGHT:

  • Making a chocolate molding
  • Ingredients:
    Blond chocolate tempered at 28°C
    Blond chocolate tempered at 28°C
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    Completion:
    Use blond chocolate tempered at 28° C. Dip the end of a brush and paint a thin layer of chocolate in each cavity, right over the crystallized dark chocolate decoration. Make sure not to go over the same area more than necessary. Using a triangular spatula, trim the edge of the mold and scrape the outline of each cavity. Fill a piping bag with blond chocolate. As soon as the brushed chocolate begins to crystallize in the mold, fill each cavity completely. Tap the mold against the work surface to remove any air bubbles. Turn the mold upside down over a sheet of parchment paper and gently shake off any excess chocolate.
    Once the chocolate no longer drips, use a triangular spatula to trim the mold, scraping any chocolate present on the edge of the cavities from underneath. Lay the mold flat on a sheet of parchment paper. Leave to crystallize at room temperature for 5 to 10 minutes.
    Use blond chocolate tempered at 28° C. Dip the end of a brush and paint a thin layer of chocolate in each cavity, right over the crystallized dark chocolate decoration. Make sure not to go over the same area more than necessary. Using a triangular spatula, trim the edge of the mold and scrape the outline of each cavity. Fill a piping bag with blond chocolate. As soon as the brushed chocolate begins to crystallize in the mold, fill each cavity completely. Tap the mold against the work surface to remove any air bubbles. Turn the mold upside down over a sheet of parchment paper and gently shake off any excess chocolate.
    Once the chocolate no longer drips, use a triangular spatula to trim the mold, scraping any chocolate present on the edge of the cavities from underneath. Lay the mold flat on a sheet of parchment paper. Leave to crystallize at room temperature for 5 to 10 minutes.
    voila chef
    Chef's Tips :
    Do not go over and brush the same area several times: this will cause the chocolate to over crystallize, making it more difficult to remove from the mold. If the blond chocolate starts to set, reheat it for a few moments in the microwave. Letting the chocolate crystallize while the mold is upside down will force the chocolate to flow against the walls of the mold and create a small rim.
    Do not go over and brush the same area several times: this will cause the chocolate to over crystallize, making it more difficult to remove from the mold. If the blond chocolate starts to set, reheat it for a few moments in the microwave. Letting the chocolate crystallize while the mold is upside down will force the chocolate to flow against the walls of the mold and create a small rim.
    voila chef
    6. Trimming the mold 3:55
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    TECHNIQUES TAUGHT:

  • Trimming a mold
  • Ingredients:
    voila chef
    Completion:
    Remove the mold with the crystallized chocolate, which should be slightly soft. Using a triangular spatula, trim the mold: scrape the flat part of the mold around the cavities to remove any traces of chocolate. Start in the middle of one cavity, then turn the mold around to clean the other half. Repeat this step for each cavity. To create the rabbit’s ears, simply use a pointed object or toothpick and draw a line down the middle of the egg measuring 7 x 2.9 cm. Leave to crystallize in the refrigerator at +4° C for 10 minutes.
    Remove the mold with the crystallized chocolate, which should be slightly soft. Using a triangular spatula, trim the mold: scrape the flat part of the mold around the cavities to remove any traces of chocolate. Start in the middle of one cavity, then turn the mold around to clean the other half. Repeat this step for each cavity. To create the rabbit’s ears, simply use a pointed object or toothpick and draw a line down the middle of the egg measuring 7 x 2.9 cm. Leave to crystallize in the refrigerator at +4° C for 10 minutes.
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    Chef's Tips :
    The trimming process makes it easier to remove the sweets from the mold. Trimming when the chocolate is crystallized, yet still tender, is recommended because it will prevent breakages.
    The trimming process makes it easier to remove the sweets from the mold. Trimming when the chocolate is crystallized, yet still tender, is recommended because it will prevent breakages.
    voila chef
    7. Demolding the spheres and eggs 2:40
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    TECHNIQUES TAUGHT:

  • Unmolding
  • Ingredients:
    voila chef
    Completion:
    Carefully unmold each half-egg and half-sphere, grasping the sides with both hands. Lay them flat on a baking sheet and set aside for assembly.
    Carefully unmold each half-egg and half-sphere, grasping the sides with both hands. Lay them flat on a baking sheet and set aside for assembly.
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    Chef's Tips :
    To remove the chocolate shell from the mold, press on it lightly to release it. If it proves difficult to remove the chocolate shells from the mold, refrigerate it again at +4° C for a few minutes.
    To remove the chocolate shell from the mold, press on it lightly to release it. If it proves difficult to remove the chocolate shells from the mold, refrigerate it again at +4° C for a few minutes.
    voila chef
    8. Tempering white chocolate 6:19
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    TECHNIQUES TAUGHT:

  • Tempering chocolate
  • Tempering chocolate using the seeding method
  • Ingredients:
    300 g white chocolate
    300 g white chocolate
    voila chef
    Completion:
    Melt the chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Pour onto a clean, cool work surface. Spread the chocolate with two triangular spatulas to cool it down. Gather it and then spread it out again until it reaches a temperature of 27-28° C. Put the chocolate back into a mixing bowl. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Melt the chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Pour onto a clean, cool work surface. Spread the chocolate with two triangular spatulas to cool it down. Gather it and then spread it out again until it reaches a temperature of 27-28° C. Put the chocolate back into a mixing bowl. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Chef's Tips :
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. The tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. The tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    voila chef
    9. Molding and piping the white elements 8:45
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    TECHNIQUES TAUGHT:

  • Making a chocolate molding
  • Ingredients:
    White chocolate tempered at 28° C Milk chocolate 41% tempered at 29° C
    White chocolate tempered at 28° C Milk chocolate 41% tempered at 29° C
    voila chef
    Completion:
    Molding the chef’s hat and the rolling pin: Place the white chocolate in a piping bag. Fill all corresponding cavities for the rabbit's chef’s hat and the rolling pin with white chocolate, while making sure to go all the way up to the edges. Scrape the surface with a triangular spatula to remove any excess chocolate. Leave to crystallize in the refrigerator at +4° C for 10 minutes. Crafting the eyes: Cut a 30 x 40 cm sheet of parchment paper diagonally into a triangle and shape it into a cone. Garnish the cone with a teaspoon of milk chocolate. Close up the cone and cut off the tip. Using the piping bag, pipe two eyes on a baking sheet that has been lined with a rhodoid sheet. Pipe one round eye, then a second one, smaller and attached to the first.
    Next, use the paper cone filled with milk chocolate to add two little pupils to the eyes of the rabbit. Crafting the teeth: Pipe the white chocolate onto the guitar paper and, with the help of an angled palette knife, spread it out thinly. Leave to crystallize at room temperature for 10 minutes. Using the tip of a paring knife, cut out one single piece for both rabbit teeth. Leave to crystallize in the refrigerator at +4° C for 10 minutes.
    Molding the chef’s hat and the rolling pin: Place the white chocolate in a piping bag. Fill all corresponding cavities for the rabbit's chef’s hat and the rolling pin with white chocolate, while making sure to go all the way up to the edges. Scrape the surface with a triangular spatula to remove any excess chocolate. Leave to crystallize in the refrigerator at +4° C for 10 minutes. Crafting the eyes: Cut a 30 x 40 cm sheet of parchment paper diagonally into a triangle and shape it into a cone. Garnish the cone with a teaspoon of milk chocolate. Close up the cone and cut off the tip. Using the piping bag, pipe two eyes on a baking sheet that has been lined with a rhodoid sheet. Pipe one round eye, then a second one, smaller and attached to the first.
    Next, use the paper cone filled with milk chocolate to add two little pupils to the eyes of the rabbit. Crafting the teeth: Pipe the white chocolate onto the guitar paper and, with the help of an angled palette knife, spread it out thinly. Leave to crystallize at room temperature for 10 minutes. Using the tip of a paring knife, cut out one single piece for both rabbit teeth. Leave to crystallize in the refrigerator at +4° C for 10 minutes.
    voila chef
    Chef's Tips :
    The paper cone can be used to create fine decorations: lines, curves, arabesques, writing, etc. How to make a cone:
    Cut a rectangle of parchment paper, measuring 40 x 30 cm, diagonally. Hold the longer side in the middle and bring one of the tips upward, to start forming a cone. Fold over the other tip, making sure the cone is tight. Fold the protruding piece inside and mark the fold. Pinch the top of the cone, then fold diagonally. Flip the cone over and roll it on itself until it is filled with chocolate. The cone is ready to use: cut the tip, which opening size will depend on the line width required.
    The paper cone can be used to create fine decorations: lines, curves, arabesques, writing, etc. How to make a cone:
    Cut a rectangle of parchment paper, measuring 40 x 30 cm, diagonally. Hold the longer side in the middle and bring one of the tips upward, to start forming a cone. Fold over the other tip, making sure the cone is tight. Fold the protruding piece inside and mark the fold. Pinch the top of the cone, then fold diagonally. Flip the cone over and roll it on itself until it is filled with chocolate. The cone is ready to use: cut the tip, which opening size will depend on the line width required.
    voila chef
    10. Rabbit figure assembly 21:14
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    TECHNIQUES TAUGHT:

  • Assembling chocolate elements
  • Ingredients:
    41% milk chocolate tempered at 29° C
    41% milk chocolate tempered at 29° C
    voila chef
    Completion:
    To assemble the rabbit figurine, make sure it faces you. Assembling the eggs and spheres: Prepare a warm plate: place a baking sheet over a pan of boiling water. Assemble the two large half-eggs (the body) by heating each half flat on the hot plate for a few seconds and placing them perfectly symmetrically together. Assemble the two medium half-eggs (the head), the four medium half-spheres (the 2 arms) and the 2 small half-spheres (the nose) in the same way. Set aside and make sure to handle each part very gently. Gluing the base and body: Remove the base from the mold and place it face down on the work surface. Using a heat gun, heat a stainless-steel half-sphere in the shape of the bottom part of the body made with the egg, then hollow out the middle part of the base by pressing the hot stainless steel half-sphere down. Make a paper cone, fill it with tempered milk chocolate and pour it into the hollow part of the base. Lay the rabbit's body down and tilt it back slightly. Leave to crystallize for a few seconds. Gluing the head: Using a heat gun, heat a stainless-steel half-sphere in the shape of the bottom part of the head made with the egg, then form a hollow part on the top of the body by pressing the hot stainless steel half-sphere down. Using a paper cone, pipe some milk chocolate all around the space created. Place the rabbit's head on top and leave to crystallize for a few seconds. Unmold the eyes and teeth. Using the tip of a knife, remove the center of the teeth. Gluing the legs, cheeks and nose: Heat the large stainless steel half-sphere with a heat gun and place the two remaining half-spheres (the thighs) on top to melt the edges. Glue them to the base of the rabbit's body. Heat the rounded part of the two remaining large half-eggs (the feet) and stick them under the rabbit's thighs, right against the base. Heat a stainless-steel tablespoon with a heat gun and place the two remaining half-eggs (the cheeks) and stick them on the rabbit's face, rounded side towards the center. Clean the spoon, heat it again and place the small sphere (the nose) between the cheeks in the center of the face. Using the paper cone, pipe a small dot of milk chocolate behind the eyes and stick them above the nose. Gluing the ears, hands, hat and roll:
    Clean the edges of the rabbit ears by rubbing the sides that were initially bound together on the hot plate. Heat the small stainless steel half-sphere and place the hat on top. Pipe some milk chocolate over the head and stick the hat on, while anticipating where the ears will be placed. Heat the tablespoon and place the two small spheres (arms) so that they stick to either side of the body. Heat the tip of a paring knife with a heat gun and drill 2 small holes, pointing towards the work surface, on the top of the head, at the back of the hat, and insert the thin tips of the ears, with the bulging parts towards the back. Using a paper cone, pipe some milk chocolate behind the teeth and stick them under the nose. Finally, in the same way, stick the rolling pin on one of the rabbit's hands. And VOILA CHEF, enjoy! 
    To assemble the rabbit figurine, make sure it faces you. Assembling the eggs and spheres: Prepare a warm plate: place a baking sheet over a pan of boiling water. Assemble the two large half-eggs (the body) by heating each half flat on the hot plate for a few seconds and placing them perfectly symmetrically together. Assemble the two medium half-eggs (the head), the four medium half-spheres (the 2 arms) and the 2 small half-spheres (the nose) in the same way. Set aside and make sure to handle each part very gently. Gluing the base and body: Remove the base from the mold and place it face down on the work surface. Using a heat gun, heat a stainless-steel half-sphere in the shape of the bottom part of the body made with the egg, then hollow out the middle part of the base by pressing the hot stainless steel half-sphere down. Make a paper cone, fill it with tempered milk chocolate and pour it into the hollow part of the base. Lay the rabbit's body down and tilt it back slightly. Leave to crystallize for a few seconds. Gluing the head: Using a heat gun, heat a stainless-steel half-sphere in the shape of the bottom part of the head made with the egg, then form a hollow part on the top of the body by pressing the hot stainless steel half-sphere down. Using a paper cone, pipe some milk chocolate all around the space created. Place the rabbit's head on top and leave to crystallize for a few seconds. Unmold the eyes and teeth. Using the tip of a knife, remove the center of the teeth. Gluing the legs, cheeks and nose: Heat the large stainless steel half-sphere with a heat gun and place the two remaining half-spheres (the thighs) on top to melt the edges. Glue them to the base of the rabbit's body. Heat the rounded part of the two remaining large half-eggs (the feet) and stick them under the rabbit's thighs, right against the base. Heat a stainless-steel tablespoon with a heat gun and place the two remaining half-eggs (the cheeks) and stick them on the rabbit's face, rounded side towards the center. Clean the spoon, heat it again and place the small sphere (the nose) between the cheeks in the center of the face. Using the paper cone, pipe a small dot of milk chocolate behind the eyes and stick them above the nose. Gluing the ears, hands, hat and roll:
    Clean the edges of the rabbit ears by rubbing the sides that were initially bound together on the hot plate. Heat the small stainless steel half-sphere and place the hat on top. Pipe some milk chocolate over the head and stick the hat on, while anticipating where the ears will be placed. Heat the tablespoon and place the two small spheres (arms) so that they stick to either side of the body. Heat the tip of a paring knife with a heat gun and drill 2 small holes, pointing towards the work surface, on the top of the head, at the back of the hat, and insert the thin tips of the ears, with the bulging parts towards the back. Using a paper cone, pipe some milk chocolate behind the teeth and stick them under the nose. Finally, in the same way, stick the rolling pin on one of the rabbit's hands. And VOILA CHEF, enjoy! 
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    Chef's Tips :
    The hot stainless-steel plate is used to heat the various components in order to assemble them. Use molds to lay the assembled elements and set them aside securely. The paper cone filled with chocolate will be used to glue the different elements together. A powerful hairdryer can be used instead of a heat gun. Hold the elements by the sides at the seams to avoid leaving any fingerprints. The stainless-steel half-spheres reproduce the curvature of the chocolate eggs and spheres, hence making them easier to assemble. Other spherical or rounded utensils can also be used, such as ladles, spoons, a Parisian apple spoon, etc. The Chocolate Bunny will keep for several months if stored in a dry place at around 17-19° C.
    The hot stainless-steel plate is used to heat the various components in order to assemble them. Use molds to lay the assembled elements and set them aside securely. The paper cone filled with chocolate will be used to glue the different elements together. A powerful hairdryer can be used instead of a heat gun. Hold the elements by the sides at the seams to avoid leaving any fingerprints. The stainless-steel half-spheres reproduce the curvature of the chocolate eggs and spheres, hence making them easier to assemble. Other spherical or rounded utensils can also be used, such as ladles, spoons, a Parisian apple spoon, etc. The Chocolate Bunny will keep for several months if stored in a dry place at around 17-19° C.
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    And VOILA CHEF, it's your turn now!
    1. Tempering dark chocolate 7:09
    TECHNIQUES TAUGHT:
    Ingredients:
    450 g dark chocolate 70%
    450 g dark chocolate 70%
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    Preparation:
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse.
    Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Crush a third of the total chocolate quantity 150 g, which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate 300 g in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse.
    Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous.
    The temperature should be between 29° C and 30° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Tips from the Chef:
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
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    2. Decorating the mold with a brush 3:28
    TECHNIQUES TAUGHT:
    Ingredients:
    Dark chocolate 70% tempered at 32° C
    Dark chocolate 70% tempered at 32° C
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    Preparation:
    To create the rabbit, the Chef uses only half-spheres and half-eggs molds. Here, the rabbit is made up of : - half-spheres: 2 molds Ø 2 cm (nose) , 4 molds Ø  2.7 cm (arms), 2 molds Ø 3 cm (thighs) - Half eggs: 2 molds 5.5 cm x 3.9 cm (head), 2 molds 8.5 cm x 5.7 cm (body), 2 molds 3 cm x 2.3 cm (cheeks), 2 molds 4.5 cm x 2.9 cm (feet), 1 mold 7 cm x 2.9 cm (ears) - Special shapes: a chef’s hat, consisting of two cavities measuring approximately 3.5 cm x 3 cm and a rolling pin with two 5 cm long cavities. Use dark chocolate tempered at 32° C. Dip the tip of the brush into the chocolate and tap the edge of the bowl to remove any excess. Lightly tap the brush into each half-sphere and half-egg cavity, without going over the same spot. Leave to crystallize at room temperature for 5 to 10 minutes.
    To create the rabbit, the Chef uses only half-spheres and half-eggs molds. Here, the rabbit is made up of : - half-spheres: 2 molds Ø 2 cm (nose) , 4 molds Ø  2.7 cm (arms), 2 molds Ø 3 cm (thighs) - Half eggs: 2 molds 5.5 cm x 3.9 cm (head), 2 molds 8.5 cm x 5.7 cm (body), 2 molds 3 cm x 2.3 cm (cheeks), 2 molds 4.5 cm x 2.9 cm (feet), 1 mold 7 cm x 2.9 cm (ears) - Special shapes: a chef’s hat, consisting of two cavities measuring approximately 3.5 cm x 3 cm and a rolling pin with two 5 cm long cavities. Use dark chocolate tempered at 32° C. Dip the tip of the brush into the chocolate and tap the edge of the bowl to remove any excess. Lightly tap the brush into each half-sphere and half-egg cavity, without going over the same spot. Leave to crystallize at room temperature for 5 to 10 minutes.
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    Tips from the Chef:
    Do not go over and brush the same area several times: this will cause the chocolate to over crystallize, making it more difficult to remove from the mold. This brush decoration evokes the texture of a rabbit's coat. You can use spheres and half-spheres of different sizes to give free rein to your creativity with this rabbit of "cartoonish" proportions. The Chef tempers a large quantity of chocolate compared to the quantity needed, as it is difficult to temper a small quantity of chocolate. Once used, the tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will have to be tempered again before it can be used.
    Do not go over and brush the same area several times: this will cause the chocolate to over crystallize, making it more difficult to remove from the mold. This brush decoration evokes the texture of a rabbit's coat. You can use spheres and half-spheres of different sizes to give free rein to your creativity with this rabbit of "cartoonish" proportions. The Chef tempers a large quantity of chocolate compared to the quantity needed, as it is difficult to temper a small quantity of chocolate. Once used, the tempered chocolate can be kept in a dry place, between 17° C and 20° C. It will have to be tempered again before it can be used.
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    3. Molding the base 2:41
    TECHNIQUES TAUGHT:
    Ingredients:
    Dark chocolate 70% tempered at 32° C
    Dark chocolate 70% tempered at 32° C
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    Preparation:
    Fill a piping bag with dark chocolate tempered at 32° C. Fill a Ø 16 cm diameter mold with chocolate; the chocolate layer should be 1 cm thick. Tap the mold once filled to remove any air bubbles. Leave to crystallize in the refrigerator at +4° C for 10 to 15 minutes.
    Fill a piping bag with dark chocolate tempered at 32° C. Fill a Ø 16 cm diameter mold with chocolate; the chocolate layer should be 1 cm thick. Tap the mold once filled to remove any air bubbles. Leave to crystallize in the refrigerator at +4° C for 10 to 15 minutes.
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    Tips from the Chef:
    The base can be made from a variety of molds or pastry rings: just make sure it is at least Ø 16 cm to keep the figure stable. Seal the piping bag with a knot to prevent any leakage.
    The base can be made from a variety of molds or pastry rings: just make sure it is at least Ø 16 cm to keep the figure stable. Seal the piping bag with a knot to prevent any leakage.
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    4. Tempering blond chocolate 8:50
    TECHNIQUES TAUGHT:
    Ingredients:
    500 g blond chocolate
    500 g blond chocolate
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    Preparation:
    Crush a third of the total quantity of blond chocolate (150 g), which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate (300 g) in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous. The temperature should be between 27° C and 28° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave.
    Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Crush a third of the total quantity of blond chocolate (150 g), which will be used to seed the melted chocolate. Melt the remaining two-thirds of the chocolate (300 g) in the microwave in 30 seconds increments, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Add the crushed chocolate to the melted chocolate. At first, mix with a maryse. Then, mix with an immersion blender until there are no more pieces of chocolate and the texture is smooth and homogenous. The temperature should be between 27° C and 28° C. If the chocolate is above the target temperature: add a little crushed chocolate and blend. If the chocolate is below the target temperature: reheat for a few seconds in the microwave.
    Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Tips from the Chef:
    Blond chocolate is white chocolate that is blond in color. “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    Blond chocolate is white chocolate that is blond in color. “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. This tempering method is called "seeding": one part of the chocolate is melted and the other part is used cold, to seed the first part and bring it down in temperature. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. Tempering temperatures are - dark chocolate: 45-50° C then 31-32° C milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
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    5. Molding the spheres and eggs 6:46
    TECHNIQUES TAUGHT:
    Ingredients:
    Blond chocolate tempered at 28°C
    Blond chocolate tempered at 28°C
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    Preparation:
    Use blond chocolate tempered at 28° C. Dip the end of a brush and paint a thin layer of chocolate in each cavity, right over the crystallized dark chocolate decoration. Make sure not to go over the same area more than necessary. Using a triangular spatula, trim the edge of the mold and scrape the outline of each cavity. Fill a piping bag with blond chocolate. As soon as the brushed chocolate begins to crystallize in the mold, fill each cavity completely. Tap the mold against the work surface to remove any air bubbles. Turn the mold upside down over a sheet of parchment paper and gently shake off any excess chocolate.
    Once the chocolate no longer drips, use a triangular spatula to trim the mold, scraping any chocolate present on the edge of the cavities from underneath. Lay the mold flat on a sheet of parchment paper. Leave to crystallize at room temperature for 5 to 10 minutes.
    Use blond chocolate tempered at 28° C. Dip the end of a brush and paint a thin layer of chocolate in each cavity, right over the crystallized dark chocolate decoration. Make sure not to go over the same area more than necessary. Using a triangular spatula, trim the edge of the mold and scrape the outline of each cavity. Fill a piping bag with blond chocolate. As soon as the brushed chocolate begins to crystallize in the mold, fill each cavity completely. Tap the mold against the work surface to remove any air bubbles. Turn the mold upside down over a sheet of parchment paper and gently shake off any excess chocolate.
    Once the chocolate no longer drips, use a triangular spatula to trim the mold, scraping any chocolate present on the edge of the cavities from underneath. Lay the mold flat on a sheet of parchment paper. Leave to crystallize at room temperature for 5 to 10 minutes.
    voila chef
    Tips from the Chef:
    Do not go over and brush the same area several times: this will cause the chocolate to over crystallize, making it more difficult to remove from the mold. If the blond chocolate starts to set, reheat it for a few moments in the microwave. Letting the chocolate crystallize while the mold is upside down will force the chocolate to flow against the walls of the mold and create a small rim.
    Do not go over and brush the same area several times: this will cause the chocolate to over crystallize, making it more difficult to remove from the mold. If the blond chocolate starts to set, reheat it for a few moments in the microwave. Letting the chocolate crystallize while the mold is upside down will force the chocolate to flow against the walls of the mold and create a small rim.
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    6. Trimming the mold 3:55
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Remove the mold with the crystallized chocolate, which should be slightly soft. Using a triangular spatula, trim the mold: scrape the flat part of the mold around the cavities to remove any traces of chocolate. Start in the middle of one cavity, then turn the mold around to clean the other half. Repeat this step for each cavity. To create the rabbit’s ears, simply use a pointed object or toothpick and draw a line down the middle of the egg measuring 7 x 2.9 cm. Leave to crystallize in the refrigerator at +4° C for 10 minutes.
    Remove the mold with the crystallized chocolate, which should be slightly soft. Using a triangular spatula, trim the mold: scrape the flat part of the mold around the cavities to remove any traces of chocolate. Start in the middle of one cavity, then turn the mold around to clean the other half. Repeat this step for each cavity. To create the rabbit’s ears, simply use a pointed object or toothpick and draw a line down the middle of the egg measuring 7 x 2.9 cm. Leave to crystallize in the refrigerator at +4° C for 10 minutes.
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    Tips from the Chef:
    The trimming process makes it easier to remove the sweets from the mold. Trimming when the chocolate is crystallized, yet still tender, is recommended because it will prevent breakages.
    The trimming process makes it easier to remove the sweets from the mold. Trimming when the chocolate is crystallized, yet still tender, is recommended because it will prevent breakages.
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    7. Demolding the spheres and eggs 2:40
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Carefully unmold each half-egg and half-sphere, grasping the sides with both hands. Lay them flat on a baking sheet and set aside for assembly.
    Carefully unmold each half-egg and half-sphere, grasping the sides with both hands. Lay them flat on a baking sheet and set aside for assembly.
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    Tips from the Chef:
    To remove the chocolate shell from the mold, press on it lightly to release it. If it proves difficult to remove the chocolate shells from the mold, refrigerate it again at +4° C for a few minutes.
    To remove the chocolate shell from the mold, press on it lightly to release it. If it proves difficult to remove the chocolate shells from the mold, refrigerate it again at +4° C for a few minutes.
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    8. Tempering white chocolate 6:19
    TECHNIQUES TAUGHT:
    Ingredients:
    300 g white chocolate
    300 g white chocolate
    voila chef
    Preparation:
    Melt the chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Pour onto a clean, cool work surface. Spread the chocolate with two triangular spatulas to cool it down. Gather it and then spread it out again until it reaches a temperature of 27-28° C. Put the chocolate back into a mixing bowl. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    Melt the chocolate in 30 seconds increments in the microwave, stirring regularly with a maryse, until the chocolate is smooth and reaches a temperature of 40° C. Pour onto a clean, cool work surface. Spread the chocolate with two triangular spatulas to cool it down. Gather it and then spread it out again until it reaches a temperature of 27-28° C. Put the chocolate back into a mixing bowl. Carry out a test to check that the chocolate has set properly: dip the tip of a dough scraper into the chocolate and leave to crystallize at room temperature: the chocolate should set and be shiny. Use immediately.
    voila chef
    Tips from the Chef:
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. The tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    “Tablage” or “chocolate tempering” enables chocolate to be used for moldings, coatings, bars, decorations and more, to obtain a smooth, shiny and brittle finish. To temper the chocolate, the Chef uses only two temperature points: the melting temperature and the temperature at which the crystals form. This avoids over-crystallizing the chocolate by lowering the temperature and then having to raise it again. The tempering temperatures are - dark chocolate: 45-50° C then 31-32° C - milk chocolate: 40° C then 29-30° C - blond chocolate: 40° C then 27-28° C - white chocolate: 40° C then 27-28° C Melt the chocolate in 30 seconds increments in the microwave, stirring each time to avoid burning. Do not heat milk chocolate, blond chocolate or white chocolate above 40° C as they contain milk powder which could burn. Blend at moderate speed with an immersion blender to avoid heating the chocolate. If the chocolate is not tempered correctly, the dough scraper testing method will show a chocolate that will remain fluid, with white traces of cocoa butter molecules. You will then have to start the process all over again.
    voila chef
    9. Molding and piping the white elements 8:45
    TECHNIQUES TAUGHT:
    Ingredients:
    White chocolate tempered at 28° C Milk chocolate 41% tempered at 29° C
    White chocolate tempered at 28° C Milk chocolate 41% tempered at 29° C
    voila chef
    Preparation:
    Molding the chef’s hat and the rolling pin: Place the white chocolate in a piping bag. Fill all corresponding cavities for the rabbit's chef’s hat and the rolling pin with white chocolate, while making sure to go all the way up to the edges. Scrape the surface with a triangular spatula to remove any excess chocolate. Leave to crystallize in the refrigerator at +4° C for 10 minutes. Crafting the eyes: Cut a 30 x 40 cm sheet of parchment paper diagonally into a triangle and shape it into a cone. Garnish the cone with a teaspoon of milk chocolate. Close up the cone and cut off the tip. Using the piping bag, pipe two eyes on a baking sheet that has been lined with a rhodoid sheet. Pipe one round eye, then a second one, smaller and attached to the first.
    Next, use the paper cone filled with milk chocolate to add two little pupils to the eyes of the rabbit. Crafting the teeth: Pipe the white chocolate onto the guitar paper and, with the help of an angled palette knife, spread it out thinly. Leave to crystallize at room temperature for 10 minutes. Using the tip of a paring knife, cut out one single piece for both rabbit teeth. Leave to crystallize in the refrigerator at +4° C for 10 minutes.
    Molding the chef’s hat and the rolling pin: Place the white chocolate in a piping bag. Fill all corresponding cavities for the rabbit's chef’s hat and the rolling pin with white chocolate, while making sure to go all the way up to the edges. Scrape the surface with a triangular spatula to remove any excess chocolate. Leave to crystallize in the refrigerator at +4° C for 10 minutes. Crafting the eyes: Cut a 30 x 40 cm sheet of parchment paper diagonally into a triangle and shape it into a cone. Garnish the cone with a teaspoon of milk chocolate. Close up the cone and cut off the tip. Using the piping bag, pipe two eyes on a baking sheet that has been lined with a rhodoid sheet. Pipe one round eye, then a second one, smaller and attached to the first.
    Next, use the paper cone filled with milk chocolate to add two little pupils to the eyes of the rabbit. Crafting the teeth: Pipe the white chocolate onto the guitar paper and, with the help of an angled palette knife, spread it out thinly. Leave to crystallize at room temperature for 10 minutes. Using the tip of a paring knife, cut out one single piece for both rabbit teeth. Leave to crystallize in the refrigerator at +4° C for 10 minutes.
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    Tips from the Chef:
    The paper cone can be used to create fine decorations: lines, curves, arabesques, writing, etc. How to make a cone:
    Cut a rectangle of parchment paper, measuring 40 x 30 cm, diagonally. Hold the longer side in the middle and bring one of the tips upward, to start forming a cone. Fold over the other tip, making sure the cone is tight. Fold the protruding piece inside and mark the fold. Pinch the top of the cone, then fold diagonally. Flip the cone over and roll it on itself until it is filled with chocolate. The cone is ready to use: cut the tip, which opening size will depend on the line width required.
    The paper cone can be used to create fine decorations: lines, curves, arabesques, writing, etc. How to make a cone:
    Cut a rectangle of parchment paper, measuring 40 x 30 cm, diagonally. Hold the longer side in the middle and bring one of the tips upward, to start forming a cone. Fold over the other tip, making sure the cone is tight. Fold the protruding piece inside and mark the fold. Pinch the top of the cone, then fold diagonally. Flip the cone over and roll it on itself until it is filled with chocolate. The cone is ready to use: cut the tip, which opening size will depend on the line width required.
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    10. Rabbit figure assembly 21:14
    TECHNIQUES TAUGHT:
    Ingredients:
    41% milk chocolate tempered at 29° C
    41% milk chocolate tempered at 29° C
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    Preparation:
    To assemble the rabbit figurine, make sure it faces you. Assembling the eggs and spheres: Prepare a warm plate: place a baking sheet over a pan of boiling water. Assemble the two large half-eggs (the body) by heating each half flat on the hot plate for a few seconds and placing them perfectly symmetrically together. Assemble the two medium half-eggs (the head), the four medium half-spheres (the 2 arms) and the 2 small half-spheres (the nose) in the same way. Set aside and make sure to handle each part very gently. Gluing the base and body: Remove the base from the mold and place it face down on the work surface. Using a heat gun, heat a stainless-steel half-sphere in the shape of the bottom part of the body made with the egg, then hollow out the middle part of the base by pressing the hot stainless steel half-sphere down. Make a paper cone, fill it with tempered milk chocolate and pour it into the hollow part of the base. Lay the rabbit's body down and tilt it back slightly. Leave to crystallize for a few seconds. Gluing the head: Using a heat gun, heat a stainless-steel half-sphere in the shape of the bottom part of the head made with the egg, then form a hollow part on the top of the body by pressing the hot stainless steel half-sphere down. Using a paper cone, pipe some milk chocolate all around the space created. Place the rabbit's head on top and leave to crystallize for a few seconds. Unmold the eyes and teeth. Using the tip of a knife, remove the center of the teeth. Gluing the legs, cheeks and nose: Heat the large stainless steel half-sphere with a heat gun and place the two remaining half-spheres (the thighs) on top to melt the edges. Glue them to the base of the rabbit's body. Heat the rounded part of the two remaining large half-eggs (the feet) and stick them under the rabbit's thighs, right against the base. Heat a stainless-steel tablespoon with a heat gun and place the two remaining half-eggs (the cheeks) and stick them on the rabbit's face, rounded side towards the center. Clean the spoon, heat it again and place the small sphere (the nose) between the cheeks in the center of the face. Using the paper cone, pipe a small dot of milk chocolate behind the eyes and stick them above the nose. Gluing the ears, hands, hat and roll:
    Clean the edges of the rabbit ears by rubbing the sides that were initially bound together on the hot plate. Heat the small stainless steel half-sphere and place the hat on top. Pipe some milk chocolate over the head and stick the hat on, while anticipating where the ears will be placed. Heat the tablespoon and place the two small spheres (arms) so that they stick to either side of the body. Heat the tip of a paring knife with a heat gun and drill 2 small holes, pointing towards the work surface, on the top of the head, at the back of the hat, and insert the thin tips of the ears, with the bulging parts towards the back. Using a paper cone, pipe some milk chocolate behind the teeth and stick them under the nose. Finally, in the same way, stick the rolling pin on one of the rabbit's hands. And VOILA CHEF, enjoy! 
    To assemble the rabbit figurine, make sure it faces you. Assembling the eggs and spheres: Prepare a warm plate: place a baking sheet over a pan of boiling water. Assemble the two large half-eggs (the body) by heating each half flat on the hot plate for a few seconds and placing them perfectly symmetrically together. Assemble the two medium half-eggs (the head), the four medium half-spheres (the 2 arms) and the 2 small half-spheres (the nose) in the same way. Set aside and make sure to handle each part very gently. Gluing the base and body: Remove the base from the mold and place it face down on the work surface. Using a heat gun, heat a stainless-steel half-sphere in the shape of the bottom part of the body made with the egg, then hollow out the middle part of the base by pressing the hot stainless steel half-sphere down. Make a paper cone, fill it with tempered milk chocolate and pour it into the hollow part of the base. Lay the rabbit's body down and tilt it back slightly. Leave to crystallize for a few seconds. Gluing the head: Using a heat gun, heat a stainless-steel half-sphere in the shape of the bottom part of the head made with the egg, then form a hollow part on the top of the body by pressing the hot stainless steel half-sphere down. Using a paper cone, pipe some milk chocolate all around the space created. Place the rabbit's head on top and leave to crystallize for a few seconds. Unmold the eyes and teeth. Using the tip of a knife, remove the center of the teeth. Gluing the legs, cheeks and nose: Heat the large stainless steel half-sphere with a heat gun and place the two remaining half-spheres (the thighs) on top to melt the edges. Glue them to the base of the rabbit's body. Heat the rounded part of the two remaining large half-eggs (the feet) and stick them under the rabbit's thighs, right against the base. Heat a stainless-steel tablespoon with a heat gun and place the two remaining half-eggs (the cheeks) and stick them on the rabbit's face, rounded side towards the center. Clean the spoon, heat it again and place the small sphere (the nose) between the cheeks in the center of the face. Using the paper cone, pipe a small dot of milk chocolate behind the eyes and stick them above the nose. Gluing the ears, hands, hat and roll:
    Clean the edges of the rabbit ears by rubbing the sides that were initially bound together on the hot plate. Heat the small stainless steel half-sphere and place the hat on top. Pipe some milk chocolate over the head and stick the hat on, while anticipating where the ears will be placed. Heat the tablespoon and place the two small spheres (arms) so that they stick to either side of the body. Heat the tip of a paring knife with a heat gun and drill 2 small holes, pointing towards the work surface, on the top of the head, at the back of the hat, and insert the thin tips of the ears, with the bulging parts towards the back. Using a paper cone, pipe some milk chocolate behind the teeth and stick them under the nose. Finally, in the same way, stick the rolling pin on one of the rabbit's hands. And VOILA CHEF, enjoy! 
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    Tips from the Chef:
    The hot stainless-steel plate is used to heat the various components in order to assemble them. Use molds to lay the assembled elements and set them aside securely. The paper cone filled with chocolate will be used to glue the different elements together. A powerful hairdryer can be used instead of a heat gun. Hold the elements by the sides at the seams to avoid leaving any fingerprints. The stainless-steel half-spheres reproduce the curvature of the chocolate eggs and spheres, hence making them easier to assemble. Other spherical or rounded utensils can also be used, such as ladles, spoons, a Parisian apple spoon, etc. The Chocolate Bunny will keep for several months if stored in a dry place at around 17-19° C.
    The hot stainless-steel plate is used to heat the various components in order to assemble them. Use molds to lay the assembled elements and set them aside securely. The paper cone filled with chocolate will be used to glue the different elements together. A powerful hairdryer can be used instead of a heat gun. Hold the elements by the sides at the seams to avoid leaving any fingerprints. The stainless-steel half-spheres reproduce the curvature of the chocolate eggs and spheres, hence making them easier to assemble. Other spherical or rounded utensils can also be used, such as ladles, spoons, a Parisian apple spoon, etc. The Chocolate Bunny will keep for several months if stored in a dry place at around 17-19° C.
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    And VOILA CHEF, it's your turn now!
    technical terms explained
    FIND THE DEFINITION OF TECHNICAL TERMS
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