I'm showing you how to make white chocolate flowers which, while a little time consuming are easier to make than you might think. They're a great garnish and look beautiful on cakes so I'm using my chocolate flowers to garnish the tops of my raspberry and white chocolate ganache mini cakes. This video is the first of five parts in The Flight of the Bumblebee series made possible by Sony Alpha and the Sony Alpha Female+ Grant. The series features five dishes inspired by the beauty of spring, summer and the magic of bumblebees and all that they create during this time. I hope that you enjoy it. BECOME A PATRON: https://www.patreon.com/chefstudiokrissy CONNECT ON INSTAGRAM https://www.instagram.com/chefstudiokrissy/ VISIT THE WEBSITE: https://chef.studio/ CHECK OUT THE FULL PROJECT HERE: https://alphauniverse.com/stories/kristin-atwood-brings-flight-of-the-bumblebees-video-project-to-life/ CONNECT WITH SONY ALPHA FEMALE+ And Find Details to Apply for the Next Grant WEBSITE: https://alphauniverse.com/alpha-female/ INSTAGRAM: https://www.instagram.com/sonyalphafemale/?hl=en FACEBOOK: https://www.facebook.com/groups/AlphaFemaleSony/ CONNECT WITH SONY ALPHA WEBSITE: https://alphauniverse.com/ INSTAGRAM: https://www.instagram.com/sonyalpha/ FACEBOOK: https://www.facebook.com/SonyAlphaUniverse/ TWITTER: https://twitter.com/sonyalpha YOUTUBE: https://www.youtube.com/channel/UCgHj6wKL5qrtaqB3VKo3dYQ MY SONY GEAR CAMERA BODY: https://electronics.sony.com/imaging/interchangeable-lens-cameras/full-frame/p/ilce7m3-b 16-35 MM LENS: https://electronics.sony.com/imaging/lenses/all-e-mount/p/sel1635gm 50MM LENS: https://electronics.sony.com/imaging/lenses/aps-c-e-mount/p/sel50f18-b ... https://www.youtube.com/watch?v=1e8DJJ3866o

All you need is 300 grams of dark chocolate to make this chocolate mousse. That and some elbow grease as you're going to have to whisk for about 5 minutes but it's worth it, trust me. It's a bit of a strange technique but super cool. Keep in mind that the chocolate mousse is made with 70% dark chocolate and basically nothing else so it's super rich and should be paired with something else like fruit, cream or ice cream to cut through the richness. ... https://www.youtube.com/watch?v=TmKyFSDhUTI

Aligot is a ridiculously delicious melted cheese and potato dish hailing from France and I'm showing you how to make it. These are seriously the cheesiest potatoes ever, I ate some just after filming the video then again for dinner with some sautéed brussel sprouts and steal (soooo good). Feel free to follow me on Instagram: @kaccreative Twitter: @kaccreative The recipe is fairly simple, all you need is the normal items used for making mashed potatoes, yukon gold potatoes, salt, pepper, butter, some creme fraiche or sour cream and then of course, you need cheese. Traditionally Aligot is made with a cheese called Tome Fraiche, but since this is quite hard to find here in North America I decided to go for gruyere instead. Gruyere melts really nicely giving us the perfect gooey, stringy, cheesy texture we want. Have you ever tried Aligot before? Do you have a recipe you like to use? Let me know in the comment section down below. ... https://www.youtube.com/watch?v=lsMg-34_-70

Looking for an easy sourdough starter recipe? I'm showing you how to make a wile yeast starter at home that you can use in bread, pastries, buns, focaccia, donuts and more. If you can't find yeast or are looking for a more natural, easy to digest alternative the natural yeast in sourdough starter can be used in place of instant yeast in most yeast leavened baked goods. The best part is, it's easy to make at home. It only takes 5 days and about 2 minutes a day of work plus, all you need is regular all purpose flour and water. Consider Subscribing for More: https://www.youtube.com/chefstudiochannel?sub_confirmation=1 Connect with me on INSTAGRAM: https://www.instagram.com/chefstudio_/ Sourdough Starter Recipe/ Guide/ Schedule Day 1 In a glass jar with loose fitting lid stir together 50 g water and 50 g flour until smooth. Cover loosely and set aside at room temperature for 24 hours. Day 2 Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours. Day 3 Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours. Day 4 Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside for 24 hours. Day 5 Your starter should be ready to bake with. It should have doubled in size, smell sour and be filled with lots of bubbles. If it hasn’t, continue with the feedings for another day or two. Maintain To keep and maintain your starter all you have to do to maintain it is to mix the same amount in weight of starter, water and flour. So, for example I used 50 grams of starter (you can use or discard the remaining starter), 50 water and 50 flour but you can do 100 g of each or 75 grams or 382 grams of each, you get the point. Feed it every 24 hours if you’re keeping it at room temperature and every 4/5 days if you keep it in the fridge. FACEBOOK: https://www.facebook.com/chefstudio86/ MY WEBSITE: chef.studio TWITTER: https://twitter.com/ChefStudio_ My FILMING EQUIPMENT for Cooking/ Recipe Videos: My Camera: https://amzn.to/2wgcrly My Lens: https://amzn.to/3dVFNq7 My Tripod: https://amzn.to/2RbS5RK Ingredients: Flour: https://amzn.to/34aoBc0 Recommended Kitchen Equipment: Kitchen Scale: https://amzn.to/35ka5iy The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing! ... https://www.youtube.com/watch?v=4nh4Z0EncGk