Hello, everyone! I am glad to welcome you at my own course called Pralinarium. This course is devoted to chocolates, my favourite and original techniques and favourite designs. In this material I would give you a full list of equipment we will use on the course.
- Marble or granite slab for tempering chocolate (a free tutorial on tempering chocolate).
- Pyrometer (infrared thermometer), example.
- Scrapers for chocolate, confectionery or scrapers from a hardware store, stainless steel.
- Hand (immersion) blender (to blend ganaches and chocolate), no special requirements.
- Airbrush, nozzle diameter 0.35–0.5 mm, example.
- Air compressor, oil free, with a 3 L (or more) receiver tank. Small or desktop compressors are not suitable. We will talk about it in our first lesson.
- Hairdryer (an ordinary hairdryer or a heat gun).
- Synthetic paintbrushes.
- Polycarbonate moulds. We will use various moulds Cacao Barry, Chocolate World, Pavoni, Chocolat Form. Namely: Chocolate World (CW) 1558, CW 1754, CW 2295 (Spheres and Domes), CW 1673 (Quenelle, Frank Haasnoot), CW 5018 (a double magnetic mould), half spheres Ø 30 mm, Chocolat Form (CF) 0101, Pavoni (PC) 46 (Antonio Bachour). The most frequently used is a half sphere mould. Also we will use a silicone half sphere mould, D 26 mm.
- Microwave oven (any).
- Plastic bowls, glass (or metallic) bowls.
- Food colourings, dry (!), fat-soluble. I work with CondiPRO (Russia, Saint Petersburg). All basic colours. Gel colourings are not suitable.
- Chocolate. In this course we will work with different chocolate manufacturers. We mainly use dark chocolate. We use milk and white chocolate for ganaches. We will talk about chocolate in the first lesson.
- Cocoa butter. You can use any cocoa butter, but it shouldn’t be too aromatic.
What ingredients do I need for fillings?
Our course is mainly devoted to the design of pralines, work with chocolate and cocoa butter. Your task as a student of this course is to learn how to make chocolate designs I give you during the course. After that you will be able to experiment and use the techniques learned as you wish. The course doesn’t include a theory of ganaches. I don’t focus on chocolate fillings a lot. We shared our 10 favourite fillings, so you will be able to cook them in any order, use for any designs at your own pleasure. That’s why you don’t need an ingredient list for all the fillings.
Do you give advice regarding the choice of an airbrush, an air compressor, a hairdryer, chocolate, etc.
Yes, I do. A detailed description of each tool I use for work is provided in the first lesson of the course which is devoted to a review of the tools used. I will tell you what I am working with, what I worked with and will share my personal experience in the choice of an airbrush, an air compressor and other tools. I will tell you how to take care of polycarbonate moulds, etc.
That is basically everything we need for the course. If you have any questions, feel free to ask in comments.