Chocolate Class Product Links
class & EVENT product links
“Good baking and working with chocolate requires good ingredients and equipment! All products below are those you will have a chance to use and see during your chocolate class or that Chef Zach uses to successfully execute the class recipes. Just search for your class theme below for the products. Enjoy your recipes!” — Chef Zach
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General equipment
MyWeigh Digital Kitchen Scale KD-8000
KitchenAid 5 QT Standmixer - Extra Bowl
Di Oro Seamless Silicone Spatula Set
Silpat Silicone Baking Mat (half sheet)
Silpat Round Baking Mat (8 inch)
FOR TEMPERING/MOLDING
Chocolate Mold Scraping Spatula
Polycarbonate chocolate tablet mold
Polycarbonate bullet mold (dome)
Colored cocoa butter (mango/gold)
Note about chocolate purchases: Larger quantities of chocolate will be a lower per-ounce price. Store chocolate at a constant, cool temperature, ideally in a wine chiller, for long-term keeping and in its original packaging. Stored this way, it will keep for many months. Always check the shipper’s method for shipping during warm months to ensure it arrives in perfect condition. If your chocolate arrives partially melted, it can still be used in your recipes.
1. THE classic French TigrÉ MINI cake
Valrhona 55% Equatoriale Dark Chocolate
Oval Tigré (Savarin) Silicone Molds (10 Cavity)
Round Tigré (Savarin) Silicone Molds (6 Cavity)
Bob’s Red Mill Blanched Almond Flour
Nielsen Massey Pure Almond Extract
Note: For this pastry, choose the chocolate you like best. The ganache filling texture will change somewhat depending on the chocolate you choose. The Valrhona is more melting and will create a very smooth surface for the filling. For the class, we used the 10-cavity oval mold, but the 6-cavity round mold will work, too.
2. THE FAMOUS FRENCH “MI-CUIT”
Valrhona Manjari 64% Cacao (9 oz)
Valrhona Guanaja 70% Cacao (9 oz)
Hulisen Stainless-Steel Rings 3” x 1.6” (set of 4)
Ateco Ring 3” x 1.75” (single)
Note: The Valrhona 70% and Guittard 63% will work well also. The Guittard is nearly the same percentage cacao as the Manjari but less melting. The Ateco rings were used in class and are heavier (helping them stay flush to the pan easier), seamless, and slightly taller than the Hulisen rings, but either will work for this cake.
3. THE BEST DARK CHOCOLATE TRUFFLE
Valrhona 66% Cacao Caraïbe (9 oz)
Valrhona Dutch-Processed Cocoa Powder
Cuisinart Immersion (handheld) Blender
FOR VEGAN TRUFFLE:
4. philippe conticini’s DARK CHOCOLATE MOUSSE
Valrhona 66% Cacao Caraïbe (9 oz)
Valrhona Jivara 40% Cacao Milk Chocolate (9 oz) or 35 oz
5. THE EASY AND ELEGANT chocolate tartLET
6. THE WHITE CHOCOLATE MOUSSE VERRINE
Valrhona Ivoire 35% White Chocolate
7. THE CHOCOLATE ROULADE & Yule log
Bob’s Red Mill Blanched Almond Flour
Valrhona Dutch-Processed Cocoa Powder
Valrhona 55% Equatoriale Dark Chocolate (yule log bark)
8. THE CHOCOLATE SOUFFLÉ
Valrhona 66% Cacao Caraïbe (9 oz)
Soufflé Dish 10-Ounces
(measurements of dish: 3 7/8” wide x 2.6” tall)
Soufflé Dish 8-ounces
(measurements of dish: 3.5” wide x 2.5” tall)
VISIT COOKBOOKS FOR A SELECTION OF CHEF ZACH’S TRANSLATED COOKBOOKS AND MORE
“If you want to learn all about how to cook with chocolate or just have fun with your significant other or friends this is the couples chocolate class for you. Chef Zach was an amazing teacher and you can feel his passion for chocolate and teaching others chocolate.” — A. Murray (Dallas, TX) FACEBOOK
“This was a gift for my birthday and I was so happy. I am a chocolate lover and Chef Zach made us comfortable and was super knowledgeable about all things chocolate.” — Tyler P. (Dallas, TX) GOOGLE
HAVE QUESTIONS FIRST? Call or Text Chef Zach now at 214-289-5419
