Got to love someone who can work with Chocolate in those clothes and not get messy. Reminds me of a math instructors in the 1970's. One could not keep chalk dust off and the other was always spotless.
I'm glad you give the details about how to storage them at the end!! Thanks for your video this is awesome! Makes me wanna make this!! I'm not sure where I can buy that alcohol but I'll figure it out.
first time seeing this video, first time seeing your videos, but the part you said "noisy bit!" and "noisy bit over!" won me over and made me a subscriber!
Your side comments like whoo for the strength of your mixture or finding that great use for a flawed piece had me roiling. Loved the instruction, loved your personality. I would pour you a glass anytime. 🥃... wish I found the water gnash and tempered chocolate recipe included in notes or something. We will search further for that. Thanks for the informative and very entertaining lesson. 👍I have a bottle of Elijah Craig on standby for our first try today. Cheers 🍻 and Mery Christmas 🎄
My goodness....just made this..and in over enthusiasm had so much of whiskey ganache...I am literally floating...btw chocolate tasted yummy yummy....thank you dear...😘😘
oh my god, it’s honestly videos like this that just inspire me to want to cook or make things like this so much. like the clear passion and love for this the guy has just fuels mine so much
Im absolutely enamored with your videos. I’ve watched this one a dozen times and I’m baffled as to why the number of subscribers are low. Whatever the case, you are a hidden gem and many are missing out. But not I, nope, no sir!
Made these the other day, one with a couverture milk chocolate and one with a 70% dark couverture. Both delicious, but the dark chocolate and whiskey marries together so much better. Thanks for sharing this recipe. The water ganache is fantastic, too!
Hello Paul, j’aimerais savoir pourquoi je n’arrive pas à démouler mes chocolat.? Est-ce que je dois les laisser plus longtemps au frigo. Merci pour cette vidéo j’aime votre humour bravo
Paul, I know you like Valrhona chocolate. What do you think of the Equitoriale flavor? It's 55% where you prefer the darker 70%, but I like the overall flavor profile of it. Your thoughts? Also, how do you keep your chocolate in temper during the refrigeration stages?
I'd always suggest using what you really like, as it's tailored to everybody's palettes. Use a heat gun or hair dryer to gently heat the chocolate and keep it at the tempered temperature
Your enthusiasm for whiskey knows no bounds. XD Love it. And love that you've gotten your channel to launch off so well! I'm headed to the store to buy up all the ingredients I can for as many of your recipes as I can manage. :) Thanks so much!
I think I,ve put too much whiskey in it. Can't seal it properly :D :D Leaks a lot.. well it does not leak anymore as I've eaten them all but yeah.. :D Nice tutorial. Thank you!
Love the video and can't wait to try it. In this video you appear to add 2 doubles (100 ml.) of whiskey to a pre-made water ganache, whereas in the water ganache video comments you recommend substituting some of the water for the whiskey. Which is the best method?
I have the exact question. I made the water ganache recipe and after add Rum, in my case, so the center was more to the liquid, and was perfect. I think we substitute when making the truffles, because what remain from my water rum ganache i wasn't able to transform in truffles (even after beeing in the fridge for 2 days). So i melted and served over vanilla ice cream.
Wow! Watching on the 31st of December 2020, and wondering if my dreams of making the exact same thing you did come true! Fingers crossed. Happy New Year buddy!
I learned like 3 things from this video and one very important thing that no one else talks about. Never in my life would have thought of parchment paper piping bag, and no one else shows or does this. Sad to see this is a dead channel.
I love making truffles every Xmas but now I think I will attempt to do this wonderful idea! I love rum-balls and whisky-balls too. But man that was a load of whisky 🥃! lol 😆
1:06 Don't hate yourself. I know you got frustrated with your life but that's ok...that's life you've to learn how to live happily. 🤣🤣🤣🤣 #justkidding thanks for this wonderful video❤
Excelente tu trabajo con relleno de licor whisky. Felicitaciones. Con tu ayuda por fin aprendo a sellar mis bombones liquidos de licor. Thank you very much. Felicitaciones. Desde MARACAIBO, VENEZUELA.💛💙❤
The Brits are always bringing to us yanks their recipes that save us money, they are so underestimated when it comes to imaginative cooking, I have learned more from them than anyone else, so carry on cousins we love you.
You clearly love what you do...it shows, you radiate! Thanks for sharing how you do what you do... For those who DIY, it gives them ideas, and for those who don't want to do it themselves, you show why your products are worth their cost. 💙
Loved this video. Never ever tried making before but inspired to now. I want to use dark chocolate and Triple Sec or Grand Marnier or Cointreau.....sigh....
Thanks for your videos ! I am a student studying to be a Pastry Chef and also want to learn to make chocolates as well. Your videos make it so straight and easy. Thanks.
One of the best and most informative chocolate truffles videos I have ever seen - and I've seen a lot (binge watcher of truffle making = me). Keep up the good work!
I caann't waiitt to make these! This video was perfect! I appreciate you telling us how to store them!! I am a beginner truffle maker, just got my first molds for Valentine's Day! You mentioned to chill before you seal and to not double swipe clean or go back and fourth, that is very useful information I wish I had known earlier LOL thank you so much for that! I am excited to make these for my coworkers on St.Patricks Day to help promote my small business ! With 2 double shots everyone will definitely get a kick out of me hahahahaa 🤗
I love your recipes they look so yummy! I also love the visual presentation of your video. I make cooking videos as well. Let's learn from one another! I subscribed and look forward to future videos!
Hi Paul, I dont see anymore videos of yours 😞. On this video, however, I have a question. Since you have used your classic water ganache in this video. The recipe is the same that you showed in your “Water ganache Truffle”. Also once we make this , then in “ml” how much would be whiskey added? And can this whiskey water ganache, be made into truffle balls? Please help! I am a home Baker from India :-)
Very nice, I'm not picking on you Paul, No you're great. I'm very bothered by this style of camera work used for a while now and growing to the point of annoyance. That is this off-camera angle of the speaker not looking at the camera. Who the fuck are you talking to? Someone off-camera that we never see? Is this a way to enlarge the landscape of the experience? I find it very disjointed and breaks the connection with me the viewer. It's just the same as if a cinema actor broke the 4th wall by addressing the camera. Paul sorry to use your video to get this off my chest.
The recipe is good but I didn't get how you made the ganache.. what did you mix in it before mixing the whiskey. Also one suggestion.. everything around you is messy.. so try to avoid that please.. 👍🏻
I tried to make these, but the chocolate got stuck and no matter how hard I tried, they would not come out the mold. Can anyone tell me why this might be?
Paul, I am Beti from Indonesia, you didn't show whether the contents of the wine chocolate were hard or melted? sorry I can't speak English, chocolate for the outside is it milk chocolate ? and chocolate mixed with wine is dark chocolate? please reply, thank you.
