From the course: Video Journalism: Shooting Techniques

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Chocolatier sequence

Chocolatier sequence - Premiere Pro Tutorial

From the course: Video Journalism: Shooting Techniques

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Chocolatier sequence

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Male speaker: When we scoop them out, they look like this, and we have to roll them between our hands to make a nice little ball that we can then use to make a chocolate. I try to sample the ganache before I get too far into the process. The line between perfectly caramelized and burned can be, for some of the Male speaker: flavors, can be a very fine line. Alana. Alana: Yeah. Male Speaker: You want to think of some, what creams we should make, something we Male Speaker: haven't done for a while. Alana: I was thinking the same. Male Speaker: Amaretto-Almond, Amaretto, amaretto almond we need to make. Alana: Yeah, I was thinking the same. They're chocolate-covered almonds that are then tossed in a mixture of cinnamon and sugar. Male Speaker: It's colored cocoa butter painted on food-grade acetate that we cut into little squares and as the chocolate sets, the cocoa butter just becomes part of the chocolate and brings the color with it. We can take the acetate off and we'll have a nice…

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