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Today. I'm making a 150-hour chocolate cake.
Time for another infusion!
I like toasting espresso powder in brown butter
My magic golden potion.
Cake batter isn't usually rested
I don't like frosting, so I'm making a mousse instead.
It gets so smooth and silky
Soft coffee cream peaks.
Time to smooth it out.
Thank you for watching!
Start
Intro to Chocolate Chip Cookies
Dessert Person Intro Animation
About Chocolate Chip Cookies
Explanation of The Best Chocolate Chip Cookies
Ingredients & Special Equipment
Brown The Butter
Mix The Batter
Chocolate
Portion out Cookies
Preheat & Prepare Pans
Chill & Eat The Best Chocolate Chip Cookies
Splitting Firewood.
no choccy in the choccy chip cookies?
look at this graph, grandpa i’m scared
hoarding a big bag of chocolate for life
the real price of cheap chocolate
paying the bills, no cocoa virus computer virus
a chat with Dr. Sophia Carodenuto
bitter origins of chocolate
i drew a farm, look at my farm
ideas for a future with chocolate
let me tell you something about forest gardens
melissa enters willy wonka’s chocolate factory
how chocolate goes from cocoa pod to chocolate bar
a hopeful future for chocolate
Today, I'm making 48-hour chocolate chip cookies.
I'm mixing butter, brown sugar, and salt.
Once it reaches 300°F (150°C), it's done!
Now I'm making the dough.
Now I'm making brown butter.
Now the butter and sugar can become friends.
I like using 70% dark chocolate for cookies.
Time to smash the toffeel
flavor intensifies
I like to sprinkle Maldon sea salt at the end.