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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
✨ Are you able to take chocolate to its maximum expression?
You have time until September 28 to participate in the challenge.
Check all the details here 👉#ChocolateChallengeLevel:
Scoolinary Team
✨ ¿Eres capaz de llevar el chocolate a su máxima expresión?
Tienes tiempo hasta el 28 de septiembre para participar en el reto.
Consulta todos los detalles aquí 👉#ChocolateChallenge
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Mercedes Delgado de Miguel, Lana Mihajlović and 6 others2 Comments- View more comments
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Gluten free vanilla and truffle cake.
Gluten-free vanilla sponge cake from Dina Alsina’s Celebration Cake Course.
Truffle filling with chocolate chips and Truffle whipped topping.
With the sponge cake I didn’t realize that it had cream in its composition and I used the one I had for something else and I had to adjust the recipe by adding milk,…
Level:
Sous Chef
Tarta de Vainilla y Trufa montada sin gluten.
Bizcochos de vainilla sin gluten del Curso de Tartas de Celebración de Dina Alsina.
Relleno de Trufa montada con trocitos de chocolate y cobertura de Trufa montada.
Con el bizcocho me pasó que no me dí cuenta que llevaba nata en su composición y la que tenía la utilicé para otra cosa y tuve que…
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Daniela Duran posted an update a year ago
a year ago (edited)
#Chocolatechallenge! Sablee dough alfajorcitos and another variant, delicious yoyos filled with dulce de leche.
Technique : sandblasting, cremage and chocolate tempering
Ingredients: Eggs, egg yolks, butter, flour
Level: Advanced
#Chocolatechallenge! Alfajorcitos de masa Sablee y otra variante yoyos deliciosos rellenos de dulce de leche.
Tecnica : Arenado , cremage y atemperado de chocolate
Ingredientes: Huevos, yemas, manteca, harina
Nivel: Avanzado
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
In a restaurant where I used to work, they used a lot of squid and, when they cleaned them inside, they discarded the “cocochas”, and I put it in parentheses because I don’t know if that is its real name, but I love them and that is why I make them with garlic. The empty cans are sold this way to be able to serve the recipes in the container itself.
Level:
Executive Chef
En un restaurante en el que trabajaba gastaban muchos calamares y, al limpiarlos por dentro, desechaban las “cocochas”, y lo pongo entre paréntesis porque no sé si ese es su verdadero nombre, pero a mí me encantan y por eso las hago al ajillo. Las latas vacías las venden así para poder servir las recetas en el propio envase.
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Kevin Godbee posted an update a year ago
Cajun Steak and Grits with flank steak, course ground grits from The Congaree Milling Company in Columbia, South Carolina, sharp cheddar cheese, onion, red bell pepper, celery, and apple cider vinegar.
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Beatriz Torija to Maloles Muñoz a year ago
a year ago (edited)
Level:
Executive Chef
Progress of the ‘Pickled Walnuts’ | Fourth – and last – month
It seemed that the end of this experiment was never going to come… but everything comes. Today, @loles-mhotmail-com and I share the final result of our experiment, the pickled walnuts, recipe of the course ‘Introduction to pickles’ by Robert Ruiz Moreno.
We started the experiment…
Level:
Executive Chef
Progreso de las ‘Nueces encurtidas’ | Cuarto –y último- mes
Parecía que no iba a llegar el fin de este experimento… pero todo llega. Hoy, @loles-mhotmail-com y yo compartimos los el resultado final de nuestro experimento, las nueces encurtidas, receta del curso ‘Introducción a los encurtidos’ de Robert Ruiz Moreno.
Iniciamos el experimento…
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Maloles Muñoz to Beatriz Torija a year ago
a year ago (edited)
Level:
Executive Chef
Progress Pickled walnuts _ Fourth -and last- month
And here we are at last! Today is the day when @beatriztorijagmail-com and I publish the progress of the pickled walnuts from Robert Ruiz Moreno’s Introduction to Pickles course.
You already know that we started this experiment four months ago and we decided to follow up on them to see how…
Level:
Executive Chef
Progreso Nueces encurtidas _ Cuarto -y ultimo- mes
Y por fin llegamos! Hoy es el día en el que @beatriztorijagmail-com y yo publicamos el progreso de las nueces encurtidas del curso Introducción a los Encurtidos de Robert Ruiz Moreno.
Ya sabéis que iniciamos este experimento hace cuatro meses y decidimos hacer el seguimiento de las mismas para…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
It has been a dish of the weekend, with friends… it is one of the rice dishes that I like the most and that I get better… black rice… with its aioli
Level:
Executive Chef
Ha sido un plato del fin de semana, con amigos… es uno de los arroces que más me gusta y que mejor me salen… el arroz negro… con su alioli
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Daniela Duran posted an update a year ago
a year ago (edited)
#Chocolatechallenge Vanilla cake with ganache and tempered chocolate waist with chocolate decorations
Technique: Chocolate tempering
Ingredients: Chocolate, heavy cream, eggs, sugar, flour, sugar, flour
#Chocolatechallenge Torta de Vainilla con ganache y cintura de Chocolate templado con decoraciones de chocolate
Tecnica: Templado de Chocolate
Ingredientes: Chocolate, Crema Doble, huevos, azucar, harina
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Betty T posted an update a year ago
#ChocolateChallenge
I made those pralines for eurovision song contest back in May 🙂 they were made with a magnetic polycarbonat bonbon mold, using a transfer sheet printed with cocoa butter.
I placed the transfer with flag prints on the bottom and placed the magnetic bottom in place.
I tempered white chocolate, filled the bottom of the molds,…
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Rodrigo Ortiz posted an update a year ago
Good community, I wanted to share with you that I’m in the semifinals of Masterchefworld, pass the three phases now I have the face phase in Seville on the 27th of this month, of 150 participants pass only 16 to the final, and I will tell you, I learned a lot with scoolinary
Buenas comunidad, queria compartir con ustedes que estoy en las semifinales de Masterchefworld, pase las tres fases ahora me toca la fase presencial en sevilla el 27 de este mes, de 150 participantes pasan solo 16 a la final, ya les ire contando, aprendi mucho con scoolinary
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Lana Mihajlović posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Sweet Meets Heat – Spaghetti with Caramelized Onion and Chili Oil
Spaghetti with Caramelized Onion and Chili Oil simply show how well opposites can work together.
The onion, slowly sautéed until it reaches that golden, sweet note, gives the dish depth and softness. Chili oil, on the other hand, brings energy and spiciness that awakens…
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Luisa María Diaz posted an update a year ago
a year ago (edited)
#ChocolateChallenge Amateur level.
Truffles.
The first one of dark chocolate, coated with cocoa powder. The second one of white chocolate and mango, bathed with a layer of crunchy white chocolate and Ruby lines.
In both cases the most important thing is the emulsion to make the initial ganache. So that they are stable and soft at the same…
#ChocolateChallenge Nivel amateur.
Trufas.
La primera de chocolate negro, bañada con cacao en polvo. La segunda de chocolate blanco y mango, bañada con una capa de chocolate blanco crujiente y líneas de Rubí.
En ambos casos lo más importante es la emulsión para hacer la ganache inicial. De forma que queden estables y suaves a la vez. Se deshacen en la boca.
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Jeni Fallone posted an update a year ago
a year ago (edited)
#ChocolateChallenge
I’ve been working on my Vegan Macarons and was making some Vegan Brownies for an event today and thought I’d try and put into practice some of the tips and tricks from the CameraPhone Photograpy course by Nina Sarkhel – thoughts welcome – good or bad!
The foodstuffs are Vegan Raspberry Macarons (Green are Vegan Pistachio)…
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Kevin Godbee posted an update a year ago
Roasted Garlic Soup with fresh Florida corn, kale, parmesan, and crispy pancetta.
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