Chocolate Bonbons filled with a running caramel flavored with green apple. In this course you will learn the right technique to seal the chocolate when the filling is still runny.
This is a fabulous video. Thank you so much for the inspiration. I have a box of peaches and I think I'll try doing this with peach puree. Yum. Please keep these videos coming. They're great.
Hi chef thank you for sharing this recipe with us I love the simplicity of your explain….please can I use banana instead of green apple and reduce the amount of sugar
Can I use food coloring without the cocoa butter? like brushing a light amount of food coloring on the bottom of the mold before pouring in the chocolate
I understand the coloured coco butter needs to be at 30 degrees Celsius, what temperature does the pre-crystalized chocolate have to be when pouring to form a shell? Im having trouble with my cocoa butter sticking in the molds after unmoulding chocolates in some places.
Wow its ausum. Did not leave any minute details. Its glossy nd wonderful i too want to take a class. Its great to see such beautiful video chef thank you
I have a question, please. When you need to use the cocoa butter to spray the mould before using it with chocolate, is it just cocoa butter alone or is it cocoa butter with the chocolate? Also, when you are melting the chocolate, do you use some cocoa butter in the chocolate?
Hello Chef Philippe. You are a great teacher. Liked your video so much. Whats the time gap when you started with black, green and yellow cocoa butter spray on mold. Also did you keep mold in refrigerator or at room temperature. Means what should be gap between each spray. Also I believe room temperature also plays most important part in making such chocolates. So what should be room temperature.
Where should I store my new bag of Callebaut chocolate and cocoa butter. Where do I store my finished chocolate bonbons and remaining colored chocolate?
He's cooking using induction (aka magnets) this means the vibrations warm the pan directly. Putting a silpat on, especially for highly sticky substances such as caramel just make for easier cleaning! ;)
I love your work. Where is the spray gun found and the moulds? I would like to buy. I have acetate moulds but I'd rater have the ones you use. Thanks for sharing 👌🏾👌🏾👌🏾🥰
Spray gun- iwata is a reliable brand that the pros recommend. Not sure about the air compressor though. Moulds are polycarbonate and can be bought from Chocolate world, implast, martello. Or just look for good quality polycarbonate moulds
Or make it by combining Granny Smith apples, sugar, and vanilla in a pot. Look up a raspberry puree video and play around the green apple ratio until right.
You can make a puree of most fruits by boiling for with 10% sugar for around 2 hours - make sure it doesn't caramelise. They should then be a squishy texture - remove the seeds, then add everything to a food processor to puree.
Hi Eva, Yes, we do have the heat on - it is used to stabilize the pan and prevent it from sliding. The glass cooktop is quite smooth and the pan easily moves, so we use a silpat to prevent this. It can also keep the cooktop clean in case of an accident. Silpats are heat safe up to 580°F, and therefore are not damaged - however this is only applicable for induction style cooktops. This technique should not be used on glass cooktops (as often found in the home kitchen) or of course on gas cooktops.
For the coloured outer layer cocoa butter there's companies like ibc, Roxy and rich, chefrubber and many more available on Amazon or search for it in your area. For the apple puree filling- mycryo cocoa butter- it's made by callebaut and can be purchased from speciality Chocolate shops or even Amazon in the UK. Good luck!
hi! i juz found this very nice chanel. how to be a member of this community? because am interest to learn how to make chocolate from the begining. pls hope to hear soon
● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير . ● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير . ● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير .
This was a good video, except for the scrolling screen when the video was moving to a new page of instructions or ingredients. The scrolling made me dizzy, and nauseous. Other than that it was a good video 👍
