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

KitchenAid 5 QT Standmixer - Extra Bowl

KitchenAid 5 QT Standmixer - Extral Bowl (small, no handles)

Di Oro Seamless Silicone Spatula Set

Oven Gloves

3-Piece Culinary Tweezer Set

Silpat Silicone Baking Mat (half sheet)

Silpat Round Baking Mat (8 inch)

3/4-qt butter warmer saucepan by Made In (for small liquid quantities)


FOR TEMPERING/MOLDING

Infrared Thermometer

Chocolate Mold Scraping Spatula

Gold Luster Dust

Polycarbonate chocolate tablet mold

Polycarbonate bullet mold (dome)

Polycarbonate magnetic mold (square)

Colored cocoa butter (mango/gold)

ACMC Tempering Machine

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

Disposable Pastry Bags (12”)

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) - chocolate used in class

or Valrhona 66% Cacao Caraïbe (9 oz)

or Guttard 63% Cacao (12 oz)

Ateco Ring 3” x 1.75” (single)

Nordicware Half Sheet Pan (2)

Disposable Pastry Bags (12”)

Large Offset Spatula

Note: The Valrhona 66% (natural notes of coffee, oak, dried fruit) and the Guittard 63% will also work well. The Guittard is nearly the same percentage cacao as the Manjari (natural tangy notes of raspberry) but a little less melting.

5. THE EASY AND ELEGANT chocolate tartLET

 

8. THE CHOCOLATE SOUFFLÉ

Valrhona 66% Cacao Caraïbe (9 oz)

3/4” small saucepan, by Made In

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

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“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

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“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