Making Chocolate Bonbon - Polycarbonates Molds 

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Lazy people...

same here !!!!! i was thinking the same

If you don’t want to share ur knowledge then no use of showing it on You tube Wasting time

Lazy people...

Get a book, study.

@BKM Publishing no quantities, temperature, ingredients.

Yeah, you can see that it had cooled too much by the time it came out of the piping bag by the curled over edges when the moulds were tapped out.

Google please

DIY by Disha Mohnot Hello yes it is store bought coco butter. I buy coco butter and colored coco butter from a local pastry supply store Radarfoods.com . But when i first started i would order everything trough Amazon.

Mona Gazaly I buy white colored coco butter

Hello! I use Pastry1 and Chef Runner brands

Hello there!! I use colored coco butter for the colors and White chocolate for the shells.

Ples help me

Hello, I bought the molds on Amazon Pavoni Polycarbonate Chocolate Bonbons Mold, Curved Wedge 21 Cavities amzn.to/2wkXLgS

Eva Markakis Hello Eva!! First you have to make use your molds are clean and polished. Use cotton balls to polish each individual cavity. It’s very important because this is what helps the bonbons to come out shiny and not stick. Only use cotton balls. It’s important because it’s the only thing that won’t scratch the cavity. Once they are scratch the chocolate will start sticking and won’t come out. When tempering chocolate, I use Cocobarry Guayaquil 65% chocolate for dark chocolate and Cocobarry Satin Blanc for white. I buy it through a specialty pastry local distributor but I have seen it available on Amazon. Dark chocolate: melt to 120f and temper to 86f White chocolate: melt to 110f and temper to 80f * I use the seeding method when tempering. As long as you’ve polished your molds and have tempered chocolate the bonbons should come out perfectly.

It's worth noting that if you see "barry callebaut," that's the same thing as coco barry. The latter is their industrial supplier brand

Dragonov_3xOmega Znoowfritz Hello!!! Unfortunately I’ve never tried painting with oil base food coloring but I’m not to sure it would work well. You would probably have to mix it with tempered Chocolate. Do you guys have Amazon prime. You can get colored coco butter there. That’s where I would get them when I first started. I also buy my molds there as well. Now I get it though a specialty pastry distributor in our area. I hope I was some help. Thank you for watching my video.

Was the silver colored coco butter too?

Ian Maddocks Hello, yes that was regular coco butter with silver dust.

Chef Michelle Negron there is no colored coco butter around here. Can i use another material instead?

Nawal AL-Kathery hello .. you can make your own colored coco butter... all you need is (original coco butter .. and food powder color ) First melt the butter to 40c .. then add the powder color and mix it .. and let it cool to 30c / and that is it! You have got your own colors :) ... hope this would be helpful

By all means you can reuse the chocolate as long as you ensure the chocolate is re-tempared.

John Haugeland Hello there! After the colored cocoa butter is melted, I keep them warm with an induction burner. The hotel pan in on top of a wide pot with water on the induction burner. I just keep it in the lowest setting and turn it on and off so that the water stays warm and keeps the cocoa buttes from cooling to quickly. I hope this help ☺️

oh, you're hiding a bain marie? okay. then my heating pad isn't as silly as i thought. thanks :)

I guess she coloured white chocolate.

I think you can buy those little containers with that colored chocolate. But I don't know where.

Hello there! I buy colored cocoa butter. “Pastry1” and “Chef Rubber” brand.

If i want to make cocoa color butter how to make and should i add white chocolate to set as the temperature is very high in India

Shabana Syed when I first started playing around with bonbons I would use cocoa butter and oil based food coloring powder. It worked but the colors where not as vibrant as when you buy them already made like in this video.

I use colored cocoa butter. Chef Rubber Brand

Yes 31 degrees

@Peter Worth: Yes, colored cocoa butter should be tempered for decorating; cocoa butter is the ingredient in chocolate that gets tempered. I have bought small amounts of colored cocoa butter in squeeze bottles from ChefRubber.com; their various series (solid, pearlized...) can be purchased in 1.7 oz bottles for $7.50. They supply it tempered. The instructions on the side say: "Warm in increments to 86 F/30 C. Shake well. May need to be retempered." If you heat tempered chocolate or cocoa butter carefully, not raising it above 89 F or so, it should stay tempered. Chef Rubber has a video on their colored cocoa butter: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TYk-_vNx94E.html. I've only just started using colored cocoa butter, but my first attempt with the ChefRubber products worked fine. I can't recall whether I heated them using short bursts in a microwave, or by partly submerging the bottles in warm water (I think the latter, though I may have kickstarted it in the microwave; their video describes the microwave approach). I do remember it took quite a while for the whole bottle to melt, because I heated it gently, not wanting to have to retemper. I usually temper by seeding, which would a problem with colored cocoa butter; I'd probably use Mycryo to retemper it if I had to. Using Mycryo is essentially using the seed method, but with powdered tempered cocoa butter; here's a good video on it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hbSOnofE5rU.html. Chef Rubber recommends keeping the cocoa butter warm using a yogurt maker or a heating pad.

TLMuse Thank you so much for the detailed explanation.

Elizabeth Bennet hello there , these are edible chocolate bonbons. They are painted with colored cocoa butter.

Chocolate For the shells - 36-37 °C

pooja jain Hello, I use colored cocoa butter Pastry 1 brand in this video. But I have also used Chef Rubber brand.

Issam Goub I used around 85f.

I use colored coco butter. Chef rubber or pastry 1 brand.

Thank you!! and thank you for the video suggestion. I get that question a lot .

I use 64% chocolate. So I temper to 86F

I use colored coco butter. Chef rubber or pastry 1 brand.

Yellow is colour?

I use colored coco butter. Chef rubber or pastry 1 brand.

Chocolatte Dark using cacao butter with food coloring, u can find that on Amazon

Hello, I buy colored coco butter. I use “pastry 1” or “chef rubber” brands. But on Amazon there are a few brands you can find.

@@sfbdurand thank you so much

Aimie Wilson I buy “Pastry1” brand

@@venusgirl1526 How to make the colors to be shiny and dry on chocolate?

@@venusgirl1526 How are these colors in the video?

Hello, For this video I use Cocoa Barry Guayaquil 64%.

Thanks so much! I found the mold online also one other question!? How do you make the colorings you added in the beginning. I’m guessing it’s cocoa butter, and what color powder or stuff do you use. Most of the ones I’ve found don’t show bright colors like yours. Thanks for all your help. Love the channel, keep up the good work! SUBSCRIBED

Its colored coco butter that already comes made. I use Pastry 1 and Chef Rubber brands which I get from Pastry specialty stores, but you can find some more brands on Amazon. When I first started I bought a few powders but the colors where very weak.

Awesome!! Thanks so much. Can’t wait for more videos!