Bread Junseo, who was once crazy about chocolate that he went around Europe
to collect chocolate molds, made chocolate with Duits today!
It tastes sweet but the making process is the most difficult!
From tempering chocolate to making various kinds of chocolate, check it out in the video!

00:00 Wait screen
00:27 Duits Introduction
01:40 Chocolate Lecture
03:39 Tempering-Marble Method
08:52 Tempering-Water-cooling Method
16:45 Making Mold Chocolate Filling
19:45 Making Pavé Chocolate
23:10 Completed Pavé Chocolate
24:14 Completed Mold Chocolate

Ingredients
[Pavé chocolate]
Fresh cream 165ml
Starch syrup 22g

Dark couverture chocolate 108g
Milk couverture chocolate 260g


[Mold Chocolate]
Fresh cream 106ml
Starch syrup 10g

Dark couverture chocolate 144g
Butter 40g
Grand Marnier 28ml


[Chocolate brands that the master used]
Callets Chocolate, Dark, White, Milk
Valrhona MANJARI, Dark Chocolate 64%