Hi from Orlando 🌴 - I’m new at this and was wondering how to fill chocolate balls. This is the first video I’ve watched and I’m truly impressed. All my questions were answered and more! Should I freeze the Vodka and chill the mold for the first part? 🎉
I use my own stone ground chocolate, but you can buy couvertures that are specifically for shelling. You'll see on the bag that they have a guide on what that specific chocolate is good for, so you can choose the one to used based on your needs. I hope that makes sense.
Best thing I have found is to shell ganache, like in this video. Keeping air away from it is the key. My ganaches keep a min of 8 weeks at room temp when shelled. :) But also, reducing water/liquid content is also a key to a longer shelf life.
Wow, what a fabulous video quality- and content-wise! Loved it, thank you❤️❤️❤️
Glad you enjoyed it!
I never would’ve thought of this! Thank you so much. This is exactly what I was looking for.
More people should see this
That's very kind, thank you.
Hi from Orlando 🌴 - I’m new at this and was wondering how to fill chocolate balls. This is the first video I’ve watched and I’m truly impressed. All my questions were answered and more! Should I freeze the Vodka and chill the mold for the first part? 🎉
I really enjoyed this video
I'm so glad!
awesome VD, taught me a lot, what was the filling you added?
I loved every bit of this!
Thanks! :)
Wow, such a great content, thank you Amy😊
Thanks very much!
Lovely work Amy
woah!!!! subscribed!!
Cool! Thanks for posting this!
You're welcome :)
Amazing !
It helped a lot to me .....
Glad to hear that
What is the alcohol for? Is it just straight up vodka? Or would a simple rubbing alcohol work for it?
Help! I don't understand what chocolate can be used for the mold shells. Is it any dark chocolate, or what specific mix does it need? Thanks so much!
I use my own stone ground chocolate, but you can buy couvertures that are specifically for shelling. You'll see on the bag that they have a guide on what that specific chocolate is good for, so you can choose the one to used based on your needs. I hope that makes sense.
@@AmyLevinchocolate A lot of sense! Thank you so much!
Is that tempered chocolate in the beginning
Indeed it is
What do I do if I want them to have a smooth 'floor', i.e. half spheres instead of full spheres?
You apply a chocolate cap to the back. I have a deep dive livestream on the topic of shelling and capping at www.amylevin.co.uk/hts
Hi, did you fill it only with the liquor or did you mix the liquor with gelatin?
The filling is an emulsification and I don't use gelatin :)
@@AmyLevinchocolate Thank you for replying.
Hi hello these are good for Xmas thanks
Wonderful! You're very welcome.
Oh my Amy that is amazing xx
Thanks, Phil :)
What is the center filling......plz tell......over all its ossum 🤩
Thanks! It's a passionfruit ganache :)
damn that looks good
what's that yellow filling it looks nice.
That's a passionfruit ganache :)
How to increase shelf life of chocolate ganache
Best thing I have found is to shell ganache, like in this video. Keeping air away from it is the key. My ganaches keep a min of 8 weeks at room temp when shelled. :) But also, reducing water/liquid content is also a key to a longer shelf life.
Recipe for chocolate?
You can find loads of free recipes for chocolate on my website amylevin.co.uk/free-stuff :)
Why did you get it on your hand instead of dipping it with a toothpick.
I've never used a toothpick to coat chocolates, actually. I use my hands because it gives a lovely texture and it's fast.
Wasn't expecting the beat to drop that hard 😬
Haha :)
good TEC
Wow love this!
Thanks! It's a fun technique.
Why not use different molds
You can use any mould you'd like, not sure what you mean... ?
Nyzz
Halooo ...it was awsm ...but u didn't mention the filling...pls give details about fillings ....it'll be useful
Heya! If you'd like to learn about fillings, I teach several bonbon classes via livestream at www.amylevin.co.uk/lsc
Hello mam...plz make full video on bonbon chocolate
fishyyyyy
Good god this editing is making me sick...
I'm sorry to hear that. I hope you're feeling better.