Boulangerist

I can't decorate a cake I can't  I can't do a chocolate drip. It's supposed to look messy but it looks like shit I can't do a buttercream. I don't even know the differences between them. Italian, French... fuck em' all. I can't ice a cake. And when the buttercream is shit, there's no way the icing will be any different than shit. I can't even unmold a cake. And I spent $30 yesterday in a stupid mold. I can't boil water and sugar. Well, I can, but I can't do anything with it afterwards. I can't work with chocolate, no matter how good or expensive it is. I can't use an offset. I can't use a scraper. I can't use a cake comb. A Turntable? I can't I can't pipe. I did it once. I can't now I can't say no I can't make meringue. Can't tell if the peaks are soft or hard. Can't tell which one I like better: the French, the Italian or the Swiss. Fuck em' all I can't crack an egg. I can't crack a...

Tools: Scrapper (Putty Knife 7" or 8") Offset Spatula ( Larger than Scrapper) Bowl Hold Offset with dominant hand Don't use larger quantities of CB. Smaller quantities are more manageable and are easier to move around. Pour some melted CB on the table (either 2/3 or 3/4). The warmer the kitchen. the more it can be poured, up to 100%. The poured CB will be used to build the crystals, and the rest will be used to warm it back. The poured CB will be cooled down to 29ºC. Temperature range for generation of  𝛽 2  crystals is 29º-34ºC. Melting-Crystallization points of CB Polymorphism: I      II           III      IV V      VI γ      α           𝛽′2′      𝛽′1 𝛽2      𝛽1 17.3    23.3 25.5      27.5 33.8      36.3 Temperature Dark chocolate Milk Chocolate White choc...