Christophe Michalak's Gianduja Ganache - A Translation and Adaptation

Zach TownsendSeptember 17, 2024Christophe Michalak, Gianduja chocolate recipe, gianduja ganache recipe, Zachary R. Townsend, Chef Zach Townsend, best ganache recipesComment

Beer in a "Pinch," to Stabilize a Meringue.

Can you use an old French chef’s technique for using beer to stabilize a meringue?

Zach TownsendApril 20, 2023stabilize meringue, how to make meringue, making meringue, Dallas Chocolate Classes, Townsend Language Services, Chef Zach Townsend, rose levy beranbaum meringue, baking tips, meringue tips, beer in meringue, beer and egg whitesComment

How to improve your chocolate mousse

Making an easy chocolate mousse is, well. . . easy, provided you keep a couple of important tips in mind! This video walks you through what chef Zach Townsend has identified as the two most common mistakes people make when making their chocolate mousses. Watch this short video for the fixes to the most common problems to ensure your chocolate mousses are always at their best.

Zach TownsendMarch 2, 2021chocolate mousse, how to, how to make chocolate mousse, best chocolate mousse recipe, problems with chocolate mousse, Dallas Chocolate Classes, Zachary R. Townsend, Chef Zach Townsend, chocolate, chocolate dessertComment

Did Your Chocolate Ganache Sadly Separate?

A broken chocolate ganache can happen when we least expect it when we’re making our ganache cake fillings, truffles, or glazes. Why did our chocolate ganache separate and is a fix possible? Watch this video to find out! https://youtu.be/FSYIn56sQfo

Zach TownsendOctober 13, 2020chocolate ganache, making a chocolate ganache, emulsions, is chocolate ganache an emulsion, Dallas Chocolate Classes, Zachary R. Townsend, Chef Zach Townsend, chocolate, working with chocolate, chocolate frosting, chocolate frosting problems, chocolate ganache problemsComment

How to MELT CHOCOLATE CORRECTLY using the microwave

A video addressing the best approach for melting chocolate in the microwave and why chocolate needs special attention in this machine design for quick and efficient heating.

Zach TownsendAugust 28, 2020Zachary R. Townsend, Chef Zach Townsend, melting chocolate, melting chocolate in the microwave, best way to melt chocolate, melting dark chocolate, melting milk chocolate, melting white chocolate, Dallas Chocolate Classes, chocolate, cooking with chocolateComment

Chocolate Truffle-filled Chocolate-Studded Chocolate Cookie

This is the ultimate chocolate cookie for chocolate lovers — warm, oozy, filled with chocolate in every way imaginable! What the video at the Dallas Chocolate Classes YouTube channel so you can get these cookies in your mouth ASAP!

Zach TownsendAugust 3, 2020chocolate cookie recipe, Dallas Chocolate Classes, Zachary R. Townsend, Chef Zach Townsend, chocolate cookies, best chocolate cookie, chocolate lava cookie, chocolate truffle cookie recipe, how to make the best chocolate cookieComment

How to Make a Two-Tone CHOCOLATE WOOD GRAIN Pattern (no tempering)

Beautiful and sleek. This contemporary chocolate wood grain effect is another “WOW” factor to your chocolate desserts. Watch the video to learn how to approach this impressive design.