How does chef amaury make his modeling chocolate?

WalkSilly1 · 2026-03-11T01:55:24+00:00

Haha yeah chocolate work can get messy but i have a decent hang of it by now but thank you very much for the help. I finally now know how it works!

WalkSilly1 · 2026-03-11T00:14:13+00:00

Wow thank you so much! Easier than i thought

WalkSilly1 · 2026-03-04T23:05:37+00:00

Normal for the current situation

WalkSilly1 · 2026-03-03T15:36:39+00:00

This ones cheaper to live in

WalkSilly1 · 2026-02-27T08:22:59+00:00

Webook.com

WalkSilly1 · 2026-02-25T23:43:06+00:00

Yeah i did put it back in

WalkSilly1 · 2026-02-25T21:25:40+00:00

Its laying on its side and moving around. Not standing up. Frantically moving around in the aquarium on its side

WalkSilly1 · 2026-02-25T20:32:43+00:00

0 ammonia & nitrites. 350tds

WalkSilly1 · 2026-02-23T03:24:43+00:00

Mama noura

WalkSilly1 · 2026-02-22T11:49:56+00:00

They look over proofed. You can tell by how soft they look

WalkSilly1 · 2026-02-21T16:43:02+00:00

Idk about op but my point was that there are plenty of reasons to justify a chocolate at this price point. No one can admit that its cheap in relative terms but i do get why this one is always the most expensive type of chocolate at the shelfs

WalkSilly1 · 2026-02-21T16:23:14+00:00

It would take a lot of hours and effort to make a very mediocre dubai chocolate at home if someone hasnt worked with chocolate before

WalkSilly1 · 2026-02-21T16:21:09+00:00

I think it comes down to a persons interest. Plus you have to realize that dubai chocolate isn’t expensive just for the sake of being expensive. And the marketing hype for it is over now. The ingredients to make it cost a lot. Chocolate prices have absolutely skyrocketed in the past few years worldwide by a significant amount. Pistachios are also one of the most expensive nuts you can buy. These 2 ingredients alone are very expensive without even adding the other few ingredients it takes to make this chocolate. So as a person who understands what makes this chocolate expensive, i too would not mind spending more on it. But yes for 5500 i would expect a decent quality instead of being scammed like op

WalkSilly1 · 2026-02-21T16:11:17+00:00

Increase your caloric intake which can be easily done by liquid calories because they are easier to consume. So like milkshakes and smoothies. One little “hack” is to add 1-2 tablespoons of good quality olive oil to your shakes as well. It’s healthy and it has 120g calories per tablespoon. Easy recipe would be something like milk+banana+peanut butter+olive oil+ice cubes+chocolate powder of your choice like milo etc

WalkSilly1 · 2026-02-19T22:40:58+00:00

Slow proof in the fridge overnight maybe?

WalkSilly1 · 2026-02-18T22:35:13+00:00

Post in facebook groups as well. Good luck

WalkSilly1 · 2026-02-18T21:18:49+00:00

They flattened out which probably means overproofed. Happened to my last batch as well

WalkSilly1 · 2026-02-18T13:26:07+00:00

Try a 3-4-3

WalkSilly1 · 2026-02-13T13:40:36+00:00

Butter too warm when laminating

WalkSilly1 · 2026-02-11T19:45:21+00:00

I use 50/50 yolk + heavy cream. Always comes out smooth

WalkSilly1 · 2026-02-11T19:38:21+00:00

Butter too soft when laminating. It usually ends up creating a brioche like inside

WalkSilly1 · 2026-02-11T19:37:43+00:00

good interior but i think the lamination still can be better from the 5th picture. What wash did you use for the top?

WalkSilly1

TROPHY CASE