🍫🐝 Some tips from @jorisvanhee - First dark, than “white” (yellow colored) chocolate. - Raclette spreader: 3 mm thickness. - Give a small point to one of the ends. - Prefer plastic cutters over stainless ones. #cakedecoratingvideos #pastelería #cakedecorations #instachefs #entremets #gateau #beecake #pastrylovers #instapastry #chocolatedesign #ケーキ作り #ケーキ好き#gebäck #pastryaddict #cakevideo #pastryinspiration #chefsofinstagram #pasticceriaartigianale #recipes | ChefsAlert

Starbucks - Starbucks White Chocolate flavored Creamer. At...

Weet-Bix - Only three ingredients, and no baking required,...

Chocolate nests 🪺 💗 | Caked By Rach

White Chocolate Bird Nests

#ICCAIn90Days: Chocolate Tempering Unveiled with Chef Omkar! Chef Omkar guided our professional pastry students through the essential techniques of tempering chocolate using precise temperatures for dark, milk, and white varieties. He broke down the process, explaining that dark chocolate must be heated to 50°C, cooled to 27°C, and worked at 30-32°C, while milk and white chocolates are tempered at 40°C, cooled to 27°C, and worked at 30°C and 29°C respectively. Chef Omkar also discussed the impac

“Body tempering is a soft tissue treatment that involves using weighted cylinders to apply pressure to the body’s muscles, tendons, and fascia. The goal is to improve tissue tolerance and elasticity, reduce pain, and enhance overall physical performance” AI overview 2024. Or in Layman terms, some AMAZING techniques I learned from Donnie Thompson years back. Here was a pre-test then a post test using Big Adam as the Guinea Pig. He was having some major pains with his right shoulder. After about 4