Food Stylist vs. Ramen Bowl | How to Style DIY Ramen for Photo | Well Done

Food Stylist vs. Ramen Bowl | How to Style DIY Ramen for Photo | Well Done


– Yes, I went to culinary school. I also could have bought a Mercedes-Benz, but instead I learned to cut scallions. Never compare your education
to buying a car, edumacation. I’m a food stylist. Consider me a makeup artist for food. I take boring, everyday average food and make it look amazing. I’m gonna show you guys how I style my version of a traditional bowl of ramen. (upbeat music) We all grew up eating the packaged ramen with the little packet of
powdered chicken flavor, which probably led to the reason why true, traditional ramen
is so popular these days, because we had this little sentimental place in our heart for it, and then we grew up and realized it was actually, like, pretty legit. So we’re gonna start prepping our veggies for our ramen bowl. First thing we’re gonna do is just prep this really cute baby bok choys. So we’re just actually gonna
cut these in half lengthwise. These are beautiful, they
call ’em Fresno chilies, or a red jalapeno, and we’re just gonna do thin slices on that. The next thing I wanna
work on are my carrots. I just really love the addition of a matchstick carrot
or a julienne carrot. It’s gonna add length and texture, but it’s also a really
beautiful, precise cut. I’m gonna trim the tops off, and then cut them in about two to two and a half inch pieces, which is basically in half. Then I’m gonna take a mandolin. We’re slicing the carrot into a plank without slicing my fingerprint off, and then we’re going
to julienne the carrot, and that just basically means at an angle I’m slicing it lengthwise
into thin strips. I’m just going to take a
paper towel or a cloth, dampen it, and just
rest it over the carrots to keep them looking fresh. The next thing I’m gonna do is work with my shiitake mushrooms. I’m actually, the only thing I’m gonna do with these guys right
now is take the stem off. Yeah, so most of the time
it just pops right off, just like that, and you’re left with this really nice little mushroom cap. Okay, so I think the last veggie we have to prep is the green
onions, or the scallions. Something that you might be familiar with, something you possibly
have seen before is, it’s like a Japanese cut on a scallion, which is a very, very strong bias or diagonal slice onto a scallion. I feel like every time
I’ve seen a bowl of ramen with scallions on it,
it’s just like a pile or a mountain of scallions, so I definitely want to
make sure I have enough. Sometime on a green onion you’ll find this really cute little sprig that hasn’t quite matured as much as the other, larger pieces. Actually, that is a really fun
addition sometimes to have. I think that most herbs, like the petite, the better. You don’t want them to overwhelm whatever it is that you’re making. So we have prepped our veggies. We’re gonna get set up to blanch veggies and cook our noodles for our ramen bowls. So, the first thing we’re gonna do is blanch the bok choy. If you watched my episode
on making a holiday dinner, I did talk a lot about
blanching green vegetables. It keeps them crispy,
but makes them tender. It retains their color
without overcooking. It’s just a really great
thing, you should try it. Okay, so we’re putting
our bok choy in the pot, and then putting them
directly into the ice bath. So, a bright green vegetable
really lets you know that it’s fresh, it’s well-cooked, it’s gonna be tender, but
it’s still gonna be crispy. It’s almost like seeing
the color allows you to feel the texture in your mouth. Now I’m gonna take my bok choy and lay it out on a paper towel, just kinda let it dry. Laying it out like this also helps me see which pieces I probably want to use, like which ones are the prettiest. Like the inside of it
has a really nice shape and it looks full, whereas
this one, it’s not as full. It doesn’t have the same look to it. So this is the winner, and this is dinner. And now we’re basically
gonna do the same thing with the shiitake mushrooms. The mushrooms look a little cooked but not really overcooked. So now I’m just gonna put
them in my little bowl and set them to the side. They are still hot. They will continue cooking
’cause I am not blanching them, because I want them to
continue to cook down just a little bit, get
a little bit softer. The one thing that I really
want to be able to see in my ramen bowl when I make it, are this beautiful inside of the mushroom where the scales are. That is really iconic
to a shiitake mushroom, and so that’s what I wanna see. Scales, gills? I retract what I’ve said about scales, the gills inside of the
mushroom is what I want to see. Whatever. Now we’re gonna cook our ramen noodles. So, I just have a couple versions of noodles to show you. These ramen noodles are
a little bit more like the ones that you just
get at the grocery store in a three for a dollar kinda thing. And then I also have these, which are the product
that I’m gonna use today. I’ve worked with this product before, and I think they’re very beautiful and they’re very elegant. It’s also a fresh noodle product. Okay, so I’m going to
par-cook the noodles, pretty much like you would
regular pasta noodles. I would like them to be a little al dente, so they are not too soft. They’re a little easier
to work with in this case. They come in these really
nice little bunches. A bunch, would you call that a bunch? Bundle, bundle, that’s the word. It’s a bundle! (laughs) Just give that a little
stir so they break apart. All right, so the noodles
cooked for about a minute. They’re very starchy. Oh, like I literally got every single noodle out at one time. That’s awesome. I’m gonna turn my water off,
’cause I’m done with that, and I’m gonna give the
noodles a quick rinse in cold water, so that they stop cooking, and then we’ll get ready
to finish our ramen bowls. So now we have everything we
need to build our ramen bowls. So the first thing’s first,
is adding our noodles. So we’re going to wrap
and twist our noodles. We’re layering them, and
wrapping them, and twirling them, and supporting them
with love and kindness. The ramen noodles are creating a base for everything else that’s going to be put on the top of the bowl. I’m wetting my noodles. These ramen noodles, in particular,
are very, very, starchy, so they get more sticky
the drier they get, and in order to create
this really lovely twirled nest of noodle, they have to be damp. But it’s really lovely. It’s a tight little nest. It’s very appealing to the eye. It doesn’t seem chaotic. I mean, you can see the
shape is so well-defined, the noodles just kinda like
flow throughout the bowl, different movements catch
your eye in different ways. So even once I do have toppings on them, you’re still gonna be
able to see those noodles and the way they move through the broth, and it’s just gonna be really lovely. Now I’m gonna work with just
slicing this pork belly. This is a precooked pork
belly from Trader Joe’s. What we did for this, for our ramen bowl, is I marinated the pork
belly in a soy sauce mixture, and then we just seared it off so it has a really nice browning on it. So now we’re just gonna get some really nice slices out of it. And I’m doing thin slices. They’re probably 1/4 of an inch thick. So now I’m gonna start
adding our toppings. There are gonna be like natural divots where the noodles are placed in the bowl, so I’m just kinda using that as a place to put my bok choy. So these mushrooms are
actually a little large. I don’t want them to take up
too much space in the bowl, so I’m gonna slice them in half. You can still see those beautiful
gills inside the mushroom. A nice little pile of carrots. So I also have store-bought ramen broth, which is a thing now, thank goodness, and I am going with a
matsutake ramen broth, which is a mushroom broth. Since we’re playing with our
shiitake mushrooms today, I thought it would be really nice, and this just is a really
clear, beautiful broth. So now we’re gonna add our pork. One last really wonderful
traditional thing to put in a bowl of ramen
is a soft-boiled egg. And so what we have
done is soft-boiled eggs for six to seven minutes. Once the eggs are finished cooking, then you go immediately into an ice bath. Once the eggs are cool, you peel them, and then we marinated our eggs in soy sauce, and sugar, and
a couple other ingredients. They have a little spot on them from where they float in
the liquid, of course, because eggs float, but
you’re not gonna see that. So when we cut into
it, this’ll be the side of the egg that’s in the
broth, in the soup bowl, so you actually won’t be able to see it. All right, guys, we have
done as much as we can here in the kitchen, so
now we are going to take our beautiful photo-ready
prop bowls of ramen over to our photo set, do a
couple finishing garnishes, and show you what a beautiful
setup we have going on. You guys, this ramen set is so beautiful. All of the colors, both
from the props and the food play off of each other so well, and it’s bright, and fresh,
and it just looks great. I have our photographer back here who has done an amazing job of capturing this beautiful set, this
ramen dinner for two. I’m gonna do just a couple
of additional food changes now that I have the food on set. I’m increasing the level of
the broth in the ramen bowls so that it really looks
like it’s full and brothy like ramen is supposed to be. Even tucking a couple of the food items into the broth, so that
it really looks like they’re truly incorporated. Now I’m gonna add my scallions. I’m gonna do just a little
pile kinda right in the middle. A couple of our sliced red chilies, and then a couple of sesame seeds on each bowl for garnish, and I have both white
and black sesame seeds. And so now I’ll do a
little chili oil finish on each bowl. Guys, this ramen set
turned out so beautiful. It’s delicious, it smells great, and everything we did today
is completely edible and real. Why don’t you let us know
what you thought about this in the comments below. While you’re at it, make sure to subscribe to “Well Done” on YouTube,
and follow me on Instagram. Share with me everything
that you’re doing, if you pick up any tips
from watching the show, and please let me know what you want to see me food style next. (gentle instrumental music)

How To Make Inspirational Wall Art

How To Make Inspirational Wall Art


I’m Ash and I’ll be showing you
how to create stencil word art. To buy stencil art could be expensive but
to make them is cheap, easy, and fun. ♪ [music] ♪ For this project, you need a
stretched canvas, spray paint, and wooden letters and you can get
all of these at Bunnings. The first thing you need to work out is
what your inspiration quote will say. I’m going to go with,
“Live your best life” because who doesn’t want
to live their best life? Arrange the letters on your canvas. Pop some paper down and wear your
dust mask because the spray paint will go everywhere. I’m using a black spray paint
but you can use whatever you like. Bunnings has a variety of colors from
metallic, florescent, and solids. You can spray your paint thick or lightly,
it’s up to you. I’m going with a light
graffiti look for my art. Allow your spray paint to dry and remove
the letters and your work is done. And now you can live your best life.
This stencil art looks great. You can create your own inspirational
quote which motivates you.

Food Stylist Vs Starbucks | How to Style a Latte for Photo | Well Done

Food Stylist Vs Starbucks | How to Style a Latte for Photo | Well Done


– Good morning Food Stylist Versus fans, we are at our local Starbucks and what a better way to start
a day of food styling lattes, than to get our caffeine fix and our inspiration for the day. What I want to achieve today is the images that you see
behind me on their menu board. We have the toppings here,
now this is the milk foam. I also hope to achieve that,
maybe a little more solid, and less of these larger bubbles. I want it to almost blend in
with this whipped cream topping that’s so thick and creamy and white. All right you guys, we are
pumped full of caffeine, and definitely ready to
head back to the studio. And I’m going to show you how I food style Starbucks holiday lattes. – I’m a food stylist. Consider
me a make-up artist for food. I take boring, everyday, average food, and make it look amazing. I’m going to show you how I
style Starbucks holiday lattes. So the first step for making our lattes is to make the coffee. Instead of making espresso
the way the baristas do it, I’m using instant espresso powder. This is just a really simple
way to make coffee or espresso for photography, without having
to go through all the steps of brewing your own coffee. Whenever you see like a cup
of coffee alongside an image it’s probably just made with
instant espresso powder. That way it’s really accessible
for the food stylist to use, they can reheat it as they need to, and you’re not wasting a really
nicely brewed cup of coffee that’s gonna just sit
on set for a long time. All right so to get the
lattee looking the way that we want it, that
creamy rich consistency, I have a couple of ingredients over here. So were definitely going to
add milk to our coffee base. This is just room temperature
milk, it has not been heated, but it’s definitely not cold. And that looks really nice,
it’s a little bit darker than what you would see a
latte color being necessarily. Lattes can sometimes be
a little bit more creamy. But we’re working on a
mocha latte, so that one is going to have a richer
chocolatey look to it. I’m adding a little bit of heavy cream, also room temperature,
it is not been heated. That just gives the coffee base a little bit of a richer consistency. So to me this looks great,
the color is perfect, so now I’m going to add my chocolate. This is just a chocolate
syrup, it obviously is meant to incorporate into liquids,
vs. if you just melt chocolate. When you style a latte
for food photography, for advertisements, and
Starbucks in particular has done this, they’ve put their lattes in a clear glass coffee mug so that way you can see the coffee itself, and the individual layers
that your latte provides. It’s very attractive it makes
the consumer want to buy that cup of coffee and
drink that cup of coffee. So when I’m making my
coffee base, I’m looking for those exact colors that
Starbucks uses for their lattes. Look, so much chocolate, so delicious. I have my base for my mocha made. Now I’m going to work on my
other two coffee drink bases. So we’re making all these the same way, the only difference is the
color of the latte itself. With the mocha, obviously
we were looking for a really rich chocolatey color. For the next one it’s
a creme brulee latte. So we’re actually looking
for a more caramel color. This is my dulce de leche product. It’s a delicious caramel which
is going to give this coffee a really lovely golden brown color. So it’s really important to note that everything that I’m using
today is completely edible and realistic. All of the ingredients
can be actually drank, drunk, drank, ingested. However, when you are making something for food styling, it is
about the way it looks. So what I’m trying to
do is take the color of the product, and match
it to the picture that Im trying to replicate today. And last but not least
we are going to work on this third latte, which I’m
really not even sure what it is, but it’s much lighter than the other two, which is great because we want
them all to look different. I don’t think I’m going
to have to add any extra add-in to this one, we’re just
going to do coffee and milk. So this is a frother that
you froth, that you would froth warm milk with. But it also helps when you like, just need to stir something. So now that we’ve made
our bases for our lattes, they look great, we’re
going to work on the foam for our lattes. In the image that we’re
referencing from Starbucks, it has a really thick layer
of foam on top of the latte. Definitely, a trick to
achieve, even when you have a barista set up, and your
foaming your milk with the cup, and the wand,
and the whole thing, it’s you know, really intimidating
because it hisses at you. Like (hissing sound). So today, I’m going to
show you a little trick that I have for making foam for lattes for food styling. I have an electric milk frother. It heats up your milk, and also froths it at the same time with this
little whisk attachment. And then to add to my milk
I have a shelf stable, powdered, whip-cream product,
that normally you would just add cold milk and vanilla to, and beat it to make a whipped topping. But today its going to
act as a stabilizer for our latte foam. Hopefully, hopefully,
disclaimer, it will give us a thick, rich, creamy, foam
topping for our lattes. And I’m just gonna add about a tablespoon, and now I’m just gonna turn that on and let it do it’s magic. The bubbles on this frothed
milk are really tight, which makes it look like a
really thick head of milk foam. It’s exactly what we want it to look like. Now, it’s time to build our lattes. We have our prop glasses
that we’re going to use for our photo setup. I have a funnel to help
the liquid go straight into the glass without
messing up the glasses that we cleaned and shined. I’m going to leave about
an inch at the top, for our milk foam. Consistency is key here. Okay, these are beautiful. So now I’m going to take my frothed milk. It has held up very nicely. It’s thick, it’s white,
it looks delicious. I have to tell you, I’m using
things that I’ve done before things that I have
experience working with, but I’ve never actually done this before. (laughter) So I have my lattes in the cups. One thing that really sticks
out to me in their ad, there are these beautiful tones on the top of the lattes. So I took a little bit of our mocha base, with milk foam that I
already had mixed up. And I was just gonna
add, like, a little layer to the top here, just around the edge. I think I might add like a
little bit on this caramel latte. So I added a little bit
of white back into that, so it , like, fills that space in. And then I think I’ll just
take my spoon and sort of, like, blend those two
togEther a little bit, so it looks a little bit more natural. And then the same with
this last one too, I think I’ll add a little bit of color. I’m just going back over
and I’m adding a little bit more of the white milk foam, just filling in a couple spaces. Making sure the height
of the foam is where I want it to be. These drinks are looking
really, really nice. I think they’re going to hold, however they’re not going to last forever. So the quicker we can get
our beauty shot of these gorgeous lattes, the better off we are. Because I don’t want
to have to remake them. All right, all you
Starbucks junkies out there. This is our version of the
Starbucks holiday lattes advertising photo. That looks great! One thing I’d like to point
out, is my latte glasses are a little mirrored compared
to our reference photo, because I didn’t build my
lattes to face that way. I have a couple of larger
bubbles in these latte glasses. So, I have this… I’m
just going to call this my, my poking tool. They use them at the dentist. I’m just going to take
that, and kind of get these larger bubbles, and then
take a little bit more fresh foam, to put on top. So I’m going to add my whipped
topping to each of them, if you’ve seen the photo,
they’re each a little different. I’m not going to be able to replicate those whipped creams swirls exactly like they are in
that particular photo. But, I’m going to try my best and at least make them look really pretty. It looks good. Well, before everything goes
to hell in a handbasket, we’re going to add our garnishes. So we have beautiful chocolate curls, that I’m going to add to the mocha. And then you’ll notice
in the reference photo that there are some that are just so beautifully, yet
haphazardly on the surface, so we’re also going to do that. And this beautiful gold sanding sugar, to go on top of the creme brulee latte. And then last but not least
we have this beautiful, whatever it is latte back here. We’re going to do some red sanding sugar, and then have these white pearls. All right guys, we’re finished. I think this turned out great. They don’t look exactly
like the Starbucks photo, but considering it was the first time that I’ve styled a latte, I
think they look really good. I’m going to get out of the
way, and let our photographer take a couple final beauty shots. Comment below and let
me know what you thought about this episode. And if you have any tips on
how to food style coffee, share that with me, I’d love to see. Make sure you like, comment, subscribe, and follow Well Done on
Facebook, YouTube, and Instagram. Thanks-a-latte! (jaunty, up-beat music)

Full Moon Sushi Roll – Art Sushi Recipe

Full Moon Sushi Roll – Art Sushi Recipe


Hi everyone, I am Davy Devaux and this is
my assistant. My name is Kiki, and today Davy is going to
be teaching me how to make sushi because I have never made sushi before, but he makes
it look really easy. And then she is going to teach you guys how
to make it. That’s right.
Okay. Full Moon Sushi Roll Recipe
Let’s get down to business. So the first thing we want to do is get our prep ready. We’re
going to cut our tuna and cut our cucumber. With the knife we have to have a good steady
grip here at the front, with your index and your thumb, and then just hold it lightly.
All we want to do is we want to get cucumber slices, we want to get an 1/8th, so here I’ve
got a 1/2 which I’m going to first cut in half. Then we take this half and we are going
to put our knife at a 45° angle so that we get our 1/8th and that leaves with me something
like this. Now let’s cut some tuna. So I am going to
take this piece here, it’s a really nice piece of tuna. You can see because it’s got a lot
of the fat in it or at least that’s the way I like it. Grab our knife again, what we want
here is to get a strip of about 1.5cm by 1.5cm so that would be 3/5 of an inch by 3/5 of
an inch which is about this. Cut this piece again in half. So we want to get two strips
that look a bit like this. Okay now we’ve got our prep ready, we’re going
to start with the rolling. Take your mat, place it in front of you with your seaweed
sheet, you want to get it horizontally so you can see these lines, place it like this.
What we’re going to do is we’re going to place the rice on here. We want to cover about three
and a half strips. You can see it’s actually marked for you so it’s pretty easy.
When dealing with sushi rice, Davy says always wet your hands. And now we’re going to take
90g of sushi rice, 90g is about 3oz, we want to spread it evenly without squashing the
rice. So we want it to be nice and fluffy, so with your fingers you just separate it
out to the edges. Once you’ve laid out your rice and you’ve
got it looking something like this, you’re going to take your cucumber piece and we’re
going to put it with the skin facing the rice and we’re going to push it back so that we’re
getting somewhat of a rice edge, pushing back nice and evenly. Okay, next up, take the tuna
slice, place them in the middle of your rice. Okay and now we are ready to roll. So use
your mat, take it, what we’re going to want to do is get this edge of the sea weed here
just to touch the edge of the cucumber here, so we’re going to close it off. Use the mat
and roll it over like this — there you go. And now we’re just going to press down to
make sure it seals. Okay to finish off, we’re going to flip over
the roll and we’re going to compress it once again with the help of the mat. Remember,
because we want that tear shape we’re going to press down harder where the cucumber is.
Roll and press. Okay let’s see — looking good.
Alright so first we’re going to cut the edges off, remember tight grip at the front and
then holding the knife loosely, what we’re going to do is we’re going to start with the
heel of the knife and cut. And we are going to cut it in eight pieces, so first in half
then in half again, and each of these in half. Okay, let’s see what we’ve got.
Ta-da, here is our full moon sushi roll. Okay, so that’s it, that was my first time making
sushi. I have got to say it was easy, it was fun, so I suggest you guys try it too. To
watch more of these videos don’t forget to subscribe to Davy’s sushi channel, the button
on your left, and if you want to watch more of these sushi videos and other sushi’s that
he’s made don’t forget the button on your right.
Thanks again. END

CHOCOLATE Wonder Woman Pop Art | Ann Reardon | Roy Lichtenstein

CHOCOLATE Wonder Woman Pop Art | Ann Reardon | Roy Lichtenstein


Welcome to How To Cook That I’m Ann Reardon
and today we are making this huge Wonder Woman Pop Art Roy Lichtenstein picture out of 100%
CHOCOLATE! This week’s notification squad-out goes to
kimsharon for your chance at a shout-out subscribe and press the bell to turn on notifications
and write ‘Done’ in the comments for me so I know that you have done so. To make this crazy, sweet creation print out
the pop art artwork nice and large and trace around all of the red and pink parts onto
some acetate and cut them out. Colour some white chocolate using oil-based
food colouring and spread it thinly on your acetate. Then add the lip pieces upside down onto the
chocolate. And the reason I am going to add them upside
down is two-fold, 1 because the acetate on the bench side is completely flat, whereas
the stuff I’m putting on top is a little bit curved. And 2 because air bubbles rise up to the top
and we don’t want any air bubbles on our pieces so this way when we flip it over we get the
nice, perfect side for our artwork. Once that is starting to set cut around the
shapes using the acetate as your guide, and you can see there right in the middle of the
lip there is a big air bubble and that’s why we are using the other side, not this side. Add a whole heap more colour to get that bright
red colour. To get it this intense I am using coloured
cocoa butter which is another way you can colour chocolate – you just melt the coloured
cooca butter in the microwave and then add it and mix it in. So you can use that or you can use powdered
oil based food colouring. You can’t use your gel or your liquid food
colours because they have the liquid, the water in the them will seize the chocolate. Spread out the red chocolate and add the pieces
over the top and cut around those too. When you’re cutting out the shapes make some
extra cuts running out towards the edge and this will just make it easier to get these
pieces off. If you just have one large outside piece it
may be tricky to get off without breaking your shapes. But if you have lots of little ones it is
easier to get them all off. For the white colour I am using white cocoa
butter on its own and I am spreading it out really thinly onto some acetate. This is a bit like making your own chocolate
transfer sheet. White chocolate is actually quite yellow as
you know so to try and colour it really white is bit tricky. Add the tempered white chocolate over the
top and put your pieces into place. Just like before we need to cut around each
one. Colour and temper some blue chocolate. And to get this bright a blue I used a whole
packet of powdered blue food colouring – that cartoony blue is pretty intense but it looks
awesome. Add your pieces over the top, there are so
many blue bits it is a bit like doing a jigsaw puzzle to get them to fit. Just start with the biggest pieces and work
down to the smaller ones and you should be right. Then trace around each of those pieces using
your knife. Working with chocolate like this takes a long
time because you have to temper each batch of chocolate. Now if you don’t know what tempering is, what
it does is it makes all the crystals in the cocoa butter line up really tightly together
so that it sets firmly and room temperature. So the chocolate is not all soft at room temperature. If you don’t know how to do that there’s several
ways you can do it at home and I’ve got a video called CHOCOLATE SECRETS which shows
you how you can do that at home. But it does take a little bit of time. Each time you want to melt some chocolate,
you need to temper that chocolate so there’s a lot of tempering going on in this artwork. Lighten some of your blue by adding more white
chocolate and of course temper that. Then add the eye pieces on top and cut around
them. To make the skin with those iconic pop art
dots you’ll need some bubble wrap. Now this one has raised bubbles on one side
and smooth plastic on the other. Some bubble wraps have that smooth plastic
on both sides – and you can’t use that type so make sure you get this one that has the
bubbles. Using permanent marker trace the shape of
the face and all the other dotty areas of skin onto the smooth side of the bubble wrap. And make sure you also mark down the area
on the face that is plain and not dotty too. Cut along the lines that you’ve just drawn
so that you end up with 5 pieces of bubble wrap. Melt 2kg (4.4LB) of white chocolate and temper
it of course and then spread that out onto a large silicon fondant rolling mat, or if
you don’t have one of those you could use some foil under it instead. Level it using a spatula as best as you can
and then gently press the bubble wrap down on top. Look at all those dots perfectly lined up. Add all of the rest of the pieces and check
that the chocolate is coming up in between each of the bubbles to fill that area up. If it’s not, just gently press down with your
fingers to get it to fill up. Cover that whole thing in non-stick baking
paper or you could use foil. Then place something heavy and flat over the
top and push it down gently to make your pieces are level. Remove those and once the chocolate is starting
to set but is still soft, use a knife to cut around each piece. Once it is set remove the excess and place
it in a bowl. Peel off the bubble wrap so you’re left with
this beautiful, textured chocolate. Look at that, doesn’t it just look perfect! Melt the white chocolate off-cuts and put
some of them in a smaller bowl and add to that some oil-based food colouring. To make the cartoony pink, I’m using some
red and then to off-set the yellowy tone from the chocolate I am adding the tiniest amount
of blue. Once you’re happy with that shade, you can
then colour the big bowl of the white chocolate and temper that and then pour it over the
set chocolate. By test colouring on a small batch first if
you make a mistake you haven’t ruined the whole lot. That’s why I encourage you to just colour
a small bowl and then the rest. Now it doesn’t matter here if you still have
a thin layer of pink over the top of the white, in fact that’s just fine, that’ll make sure
that they’re all full. So just have it very thin going over the top
and I’m just going to work on one piece at a time here because they are such big pieces. Once that pink chocolate is starting to set
take a scraper and run it across the top to scrape back a thin layer so that then you
can see the pattern that we are after underneath. Continue scraping it back and if you have
any areas which are a little bit recessed, like I’ve got a little bit here, then you
may need to use the edge of a spoon or a sharp knife to scrape those back. I am so glad that this worked! In my head when I came up with the idea I
thought yeah this will definitely work but once I’d actually committed so many blocks
of chocolate to this and so much time tempering and cutting out all of the template pieces
I started to have doubts of what if this doesn’t work! But it’s looking beautiful so we’re all on
track. Now because we’ve scraped it back it does
have a really fine white sort of dust over the top of it, I don’t know if you can see
that but the chocolate looks a little bit dull when it’s been scraped. So to bring it back to life what you need
to do is fold some paper towel and dip it in some ice cold water and rub it all over
the surface, I don’t know if you can see the difference on the camera here. Here is before and after, before and after
– it’s not a lot of difference, I can probably see it better with my eyes than you can see
on camera. Temper some dark chocolate and add to that
some black oil based food colouring. Keep adding more and more until you get a
really good black colour. Pour it onto a big sheet of acetate and place
the black pieces on top. Now I have only cut out the bits that are
on the face here not the hair, we will do all of those bits later. At this point I realized I am going to need
a LOT more dark chocolate and a baseboard for the artwork. So after I’ve cut these out I’ll pause filming
and go and buy another 20 blocks of dark chocolate, 2 more blocks of white and some wood for underneath! These little tiny ones are going to be fiddly
to cut out so I’m just going to pipe those ones instead. Ok back from the shops now we need lots of
foil to cover the board. My local hardware store cuts the MDF wooden
pieces to size which just saves me a lot of time getting out the power tools. And then just wrap the foil around the edges
and tape that into place. Once it’s all taped up, flip it over so that
we’ve go the foil side facing up. Now we’re going to need some wood to make
a frame so the chocolate doesn’t just drip off the edges. Take each of the pieces of wood and wrap it
in foil just squeezing it at the ends. Tape each corner into place so that it sits
like a frame around the edge. The frame is not actually attached to the
base board and this is so that we can remove it later. But we want it to sit nice and tightly and
snug around the baseboard. Place the printout into the frame and use
that to position the areas of skin. For the larger pieces you can kind of hold
it and hover into place then move the paper out. For the smaller pieces I found putting it
underneath and then just feeling with my fingers to check if they’re in the right place and
adjusting them accordingly is what worked. Temper some more white chocolate. Then add some silicone bake snakes at the
top and bottom of the face or if you don’t have those you could use foil here instead. Pour that tempered chocolate into the gap
and for the finer areas I’m just going to use a piping bag just to make sure I’m getting
into each of the corners and that it didn’t drip it everywhere. While that is setting we want to melt and
temper our dark chocolate. And into that I’m also going to mix the leftovers
of black chocolate that we had. That’s going to darken it a little, it’s not
going to make it that full black. I would just need SO MUCH colouring to get
this much chocolate black. So I’m going to leave it that browny chocolatey
colour. Pour a jug full of dark chocolate up the top
area and spread it out for her hair, trying to get it as smooth as you can. If you get a little bit over the skin don’t
worry we’ll fix that up later just get it as thin as you can, just use a piece of paper
towel and just wipe off as much as you can. Add the headband into place in the top corner
there. And then get some more jugs of chocolate … this
is a VERY BIG artwork, this is a lot of chocolate going into this! Pour that into the next section and spread
it down and around to fill all the way to the edges. Because this chocolate piece is her hair,
try and make the lines from your spatula in the same direction as her hair should flow. So run it from the top down towards her shoulder. You can lift up that little shoulder piece
while you spread the chocolate through that gap and then just pop it back carefully into
place. Next carefully add your blue pieces where
they should go, starting with the bits that sit on the edges because the chocolate at
the edge is going to set faster than the middle. I love the shapes of all these pieces, they
all flow. They’re a bit art nouveau sort of look to
the shapes. Temper a whole heap more dark chocolate and
pour that into the final section. Spread it out using a spatula and then use
a piping bag for those finer areas. If your piping bag happens to pop like mine
did – that’s a bit of a bummer! Then just push as much of that chocolate off
the skin as possible. Then add all of those blue and red pieces
into place using your picture for reference. Jut keep looking at your picture and keep
checking that for reference so you know where they go. Again try and do the ones that are touching
the edge first because that chocolate is going to set first. Once it is set use a sharp knife just to scrape
off any of the dark chocolate on the skin area that should not be there. And now to add the face. Cut your template and place it on the chocolate. And use it to position the lips, then remove
the paper. You can ‘glue’ it into place using some dark
chocolate and then add the pink lips and the white teeth on top and glue those into place
using chocolate too. Continue using the template to add the pieces
to where they go. And you may have noticed there are 2 white
dots on the face, that was where there must have been 2 bubbles on the bubble wrap that
were popped so they didn’t make a hole. I’m kind of hoping that one of these black
pieces is going to cover that and disguise it. There you go one of the eyebrows … it’s
not covering it, it’s not over the top but it’s close enough that we don’t notice it
so much anymore. Add the white of the eye and then the black
over that and the bottom eyeliner should sit just underneath that. Add the blue iris, then the black pupil on
top of that. If your back is aching from bending over chocolate
art all day do some stretches… And then put the other eye into place. Pipe a tiny dot of white chocolate onto each
eye. Sign your 7kg (15LB) chocolate artwork in
the corner. Clean up the kitchen and then lie on the floor
and take some photos and you’re done! Subscribe to How To Cook That for more crazy
sweet creations. Click here for more of my videos. Make it a great week and I’ll see you on Friday.

20 Amazing Science Experiments and Optical Illusions! Compilation 2017

20 Amazing Science Experiments and Optical Illusions! Compilation 2017


Warnung: Die folgenden Experimente mit Feuer können sehr gefährlich sein, mache diese nur mit Aufsicht eines Erwachsenen! 0.5L Händedesinfektionsmittel (v.l.n.r.): Coca-Cola, Pool Chlor Kerze (v.l.n.r): Alkohol, Glasbehälter Bohre ein 1cm großes Loch (v.l.n.r): Essig, Backpulver und Wasser 440g Backpulver hinzufügen 0,5L Essig hinzufügen (80%) Warte eine Stunde Nach einer Stunde Ein 1 cm breites loch bohren 440 gramm Backpulver Lass es für eine Stunde so stehen nach einer Stunde 1 dL Wasser Zucker Sand Zippo Feuerzeugbenzin 10 gramm Backpulver zu 40 Gramm Zucker Backpulver Feuerzeug 2x Schneller 4x Schneller nach 20 Minuten Seife Wasserstoffperoxid Lebensmittelfarbe Kaliumjod 1 EsslöffelKaliumjod in 0.25 ml Wasser geben 75 ml Wasserstoffperoxid einfüllen Vase Teekerze Spiritus Wasser Seife Papier poolchlor bremsflüssigkeit Glasflasche Alufolie Ballon Rohrreiniger 2x Schneller Bitte sei vorsichtig, denn das Wasserstoffgas, das durch das Mischen von Aluminiumfolie mit einer Säure aus dem Abflussreiniger erhalten wird, ist leicht entflammbar Abwaschseife Feuerzeuggas Wasser Fahrradpumpe Plastikflasche Reifenventil Alkohol Sifte Reißverschlusssäckchen Wasser