class & EVENT product links

“Good baking and working with chocolate requires good ingredients and equipment! If you are interested in purchasing any of the products used or that I recommend during the class to help you perfectly reproduce your new recipe, below are some direct Amazon links to make searching and purchasing easier. Just search for your class theme below for the products. Enjoy your recipes!” — Chef Zach

*Note: As an Amazon Associate I earn from qualifying purchases.

General equipment

MyWeigh Digital Kitchen Scale KD-8000

KitchenAid 5 QT Standmixer

KitchenAid 5 QT Standmixer - Extra Bowl

Di Oro Seamless Silicone Spatula Set

Oven Gloves

Infrared Thermometer (for chocolate tempering)

Note about chocolate purchases: Larger quantities of chocolate will be a lower per-ounce price. Store chocolate at a constant, cool temperature, ideally in a wine chiller, for long-term keeping and in its original packaging. Stored this way, it will keep for many months.

1. THE classic French TigrÉ MINI cake

Valrhona 55% Equatoriale Dark Chocolate

Oval Tigré Silicone Molds (10 Cavity)

Round Tigré Silicone Molds (6 Cavity)

Bob’s Red Mill Blanched Almond Flour

Nielsen Massey Pure Almond Extract

Disposable Pastry Bags (12”)

Note: For this pastry, choose the chocolate you like best. The ganache filling texture will change somewhat depending on the chocolate you choose. The Valrhona is more melting and will create a very smooth surface for the filling. For the class, we used the 10-cavity oval mold, but the 6-cavity round mold will work, too.

2. THE FAMOUS FRENCH “MI-CUIT”

Valrhona Manjari 64% Cacao (9 oz)

Valrhona Guanaja 70% Cacao (9 oz)

Guttard 63% Cacao (12 oz)

Hulisen Stainless-Steel Rings 3” x 1.6” (set of 4)

Ateco Ring 3” x 1.75” (single)

Nordicware Half Sheet Pan (2)

Disposable Pastry Bags (12”)

Large Offset Spatula

Note: The Valrhona 70% and Guittard 63% will work well also. The Guittard is nearly the same percentage cacao as the Manjari but less melting. The Ateco rings were used in class and are heavier (helping them stay flush to the pan easier), seamless, and slightly taller than the Hulisen rings, but either will work for this cake.

3. THE BEST DARK CHOCOLATE TRUFFLE

Valrhona 66% Cacao Caraïbe (9 oz)

Square Silicone Truffle Mold

Round Silicone Truffle Mold

Valrhona Dutch-Processed Cocoa Powder

Cuisinart Immersion (handheld) Blender

Thermoworks Thermapen instant-read thermometer

Truffle Tami (sifter)

FOR VEGAN TRUFFLE:

Guittard 72% Santé Chocolate

Organic Cane Sugar

4. philippe conticini’s DARK CHOCOLATE MOUSSE

Valrhona 66% Cacao Caraïbe (9 oz)

Valrhona Jivara 40% Cacao Milk Chocolate (9 oz) or 35 oz

Mora 8-ounce Dessert Cups

Disposable Dessert Cups w Lids

Thermoworks Thermapen instant-read thermometer

5. THE EASY AND ELEGANT chocolate tartLET

6. THE WHITE CHOCOLATE MOUSSE VERRINE

Valrhona Ivoire 35% White Chocolate

7. THE CHOCOLATE ROULADE & Yule log

Nordicware Quarter Sheet Pan

Large Offset Spatula

Small Offset Spatula

Bob’s Red Mill Blanched Almond Flour

Disposable Pastry Bags (12”)

Valrhona Dutch-Processed Cocoa Powder

Roulade Pastry Box

Valrhona 55% Equatoriale Dark Chocolate (yule log bark)

Oxo 2-Ounce Mini Measuring Cup

8. THE CHOCOLATE SOUFFLÉ

Valrhona 66% Cacao Caraïbe (9 oz)

Soufflé Dish 10-Ounces
(measurements of dish: 3 7/8” wide x 2.6” tall)

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