Tahitian Gold Co

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@jeremie2020 11 күн бұрын

Hello. At what temperature shall I glaze my entremet please? (Glaze based on glucose/sugar/water/single cream) white chocolate). Thank you...🙂

@artistcreatorallymamii 18 күн бұрын

Did you come up with these flavors yourself ?

@GinaMathews-l8m 25 күн бұрын

Superb! 7:18

@tsmakrakis32 Ай бұрын

Amazing! Bravo

@mateykolev9510 Ай бұрын

Amazing. Another commercial on KZbin. You can use many vanilla products but instead of achieving fame by doing pastries you choose to sell to a company.☹️

@johnsimon8738 Ай бұрын

Where can i find the recipe ?

@adamchurvis1 Ай бұрын

He favors the late Robert Clary (Corporal Louis LeBeau on Hogan's Heroes). And he's one hell of a pastry chef.

@woodoocry 2 ай бұрын

hey!!! I was in school with this guy in france, a gentle and serious worker guy !

@conchitamdev9357 2 ай бұрын

Very nice but you don't give the ammounts to be used with every ingredient, in other words the recipe!! why?

@danielageorgieva6619 2 ай бұрын

Уникално!!!👏👏👏

@RettMikhal 2 ай бұрын

Is this on the menu at Lavo?

@tahitiangoldco 2 ай бұрын

Yes, it is!

@clearmind3022 2 ай бұрын

I'm just getting into working with chocolate, but can't find any good. Come Cocoa, butter gellets or any good Cocoa butter for that matter for chocolate bonbon shows or dipping or even glaze. Where do you get your Cocoa butter Pellets?

@monto39 2 ай бұрын

I make cannabis edibles, and had a horrible time finding a good source for cocoa butter. Anything off of Amazon had a strong stale taste that I was blown away to see that nobody complained about in reviews. I finally ended up going through Peterson, a cheese wholesaler here in Seattle. I don't think they ship though. Callebaut makes a granulated product called Mycryo that is good - but has a really short shelf life (I imagine it will go stale quickly too). We used to cryovac each container when we got our order, and store it in a dry area. Callebaut also makes pellets, available in tubs (5 or 10lbs, can't remember). You prob already know about the difference between refined and unrefined (still smells like chocolate). Yeah, I had a bitch of a time finding a good supplier. Even repackers that sold smaller packs of Callebaut sold old stale tasting material (it's prob either oxidized or staring to go rancid - maybe bit of both?)

@lifeisactuallyveryboring.7771 3 ай бұрын

They're performing at such a high level, I want to be just like them.

@Happiness-Coach 3 ай бұрын

Why is there no recipe for the cake.

@PrazerFabiana 3 ай бұрын

Ingredients?

@dextardextar 3 ай бұрын

all the fancy production machines in there, amazing.

@mariabeltran6422 3 ай бұрын

👍😋👏👏🎉

@highseassailor 5 ай бұрын

Delicious!

@rohaali5694 5 ай бұрын

Kindly mention ingredients name and measurements

@mentalhealthmolly 6 ай бұрын

Great video, you are a great teacher and that looks like a fabulous recipe. Thank you!

@rachelbessa1878 7 ай бұрын

OMG !!!! 🤩🤩🤩🤩

@Nina-eo8vp 7 ай бұрын

Wow

@hobojump7651 7 ай бұрын

I need glaze recipe, and you skip the process of making that 😂😂

@suzannebrown945 8 ай бұрын

❤

@zakariahamidi239 8 ай бұрын

Good I want work with you chef🙏

@koshaba81 8 ай бұрын

Wow. Wow 👌

@tuudo7435 8 ай бұрын

Looks delicious. 😍😍😍

@busybeepower 8 ай бұрын

Exceptional ❤❤❤❤

@mariabeltran6422 9 ай бұрын

🎉🥳👍😋🇺🇸

@GeorginaLigdopoulos 9 ай бұрын

What's the recipe

@hypernature 10 ай бұрын

No recipe???

@K4katwc 11 ай бұрын

I enjoyed watching! I watched it to the end. But was disappointed that we didn't get to see a beautiful piece cut from the entremet.. to see the gorgeous layers... Maybe next time?

@monto39 11 ай бұрын

I'm curious how you could call vanilla from Madagascar or Tahiti (or PNG) 'local' to LA? Is it because there's processing facilities for Tahitian Gold there?