Hi! Would it also work if I just used a jam (strawberry/blueberry) instead of passing the berries through a sieve? I live in a tropical country and we don't have berries like that available all year.
Hi there, I completely missed your comment, my apologies, you probably already made it! you can but they will probably be quite sweet because the jam already has a lot of sugar. I always use frozen ones, do you fins it frozen?
Hi, you should be able to get that snap if you have tempered the chocolate correctly, if the chocolate is too hot when you put in the mould even when it's cooled it will be soft, so that is why is important to temper it. Do you have a thermometer? If you don't have it another way of checking is, if you put a little bit of the chocolate on your lips, it should feel cool, slightly cold, I have been doing that now that my thermometer is broken. Hope that helps 😊
@@MonicaWada Thank you! Yeah I need to my hands on a thermometer to be honest, Ive not quite got the hang of tempering. Some seem to say I need to hear it to around 50 degrees and then let it drop to around 28 before re-heating to around 31/32 degrees. Is this correct?
@@sandeepvaghji3555 Hi, like I showed in my video, you don't need to heat any of the chocolates in a so high temperature, you can, but it just means it will take longer to cool, for white chocolate normally the temperature is lower, but you can try 31C, for me seams too high, I Googled the temperatures normally the trustworthy websites only have the difference of 1 or 2C difference.
Hi there, it was from frozen, it could be when they were frozen they could have been wet so there was more liquid in it, I make this exact filling for filling macarons and it always work, maybe try less raspberries next time, because the flavor is really good!
I tried these, total failure. Couldn’t get them out of the mold and I have the exact one you used. Going to try it again with a different chocolate type.
Hi there, I wasn't getting notifications for comments so I didn't see yours; my apologies; this probably happens if chocolate wasn't tempered well, I'm sorry it didn't work for you, you could try using a different mold maybe, I use this mold for dark chocolate and milk and it always comes out.
Lovely recipe. I love that this recipe doesn't have heavy cream. It seems easy and doable. Plus beautiful and delicious. Thank you ❤
Nice one thank you for making this video :) Going to try this tomorrow.
These look great! can't wait to try them out!
😍🤤❤️ Great!
Can you give link to the white chocolate you use please.
Hi! Would it also work if I just used a jam (strawberry/blueberry) instead of passing the berries through a sieve? I live in a tropical country and we don't have berries like that available all year.
Hi there, I completely missed your comment, my apologies, you probably already made it! you can but they will probably be quite sweet because the jam already has a lot of sugar. I always use frozen ones, do you fins it frozen?
Hi Monica, I was wondering if the chocolate had a nice snap when you bite into it? If not do you know what could cause it?
Hi, you should be able to get that snap if you have tempered the chocolate correctly, if the chocolate is too hot when you put in the mould even when it's cooled it will be soft, so that is why is important to temper it. Do you have a thermometer? If you don't have it another way of checking is, if you put a little bit of the chocolate on your lips, it should feel cool, slightly cold, I have been doing that now that my thermometer is broken. Hope that helps 😊
@@MonicaWada Thank you! Yeah I need to my hands on a thermometer to be honest, Ive not quite got the hang of tempering. Some seem to say I need to hear it to around 50 degrees and then let it drop to around 28 before re-heating to around 31/32 degrees. Is this correct?
@@sandeepvaghji3555 Hi, like I showed in my video, you don't need to heat any of the chocolates in a so high temperature, you can, but it just means it will take longer to cool, for white chocolate normally the temperature is lower, but you can try 31C, for me seams too high, I Googled the temperatures normally the trustworthy websites only have the difference of 1 or 2C difference.
Hi, did you weigh the raspberries frozen or defrosted? I weighed them frozen and the ganache came out running when refrigerated.
Hi there, it was from frozen, it could be when they were frozen they could have been wet so there was more liquid in it, I make this exact filling for filling macarons and it always work, maybe try less raspberries next time, because the flavor is really good!
Ase konse flavour ke ganache bana sakte he ?? Chocolate filling recipes soft,liquid jelly, sticky
I'm sorry I don't understand what you wrote? If you can write in English or Portuguese please.
I tried these, total failure. Couldn’t get them out of the mold and I have the exact one you used.
Going to try it again with a different chocolate type.
Hi there, I wasn't getting notifications for comments so I didn't see yours; my apologies; this probably happens if chocolate wasn't tempered well, I'm sorry it didn't work for you, you could try using a different mold maybe, I use this mold for dark chocolate and milk and it always comes out.
How long will these last in the fridge or freezer? 😄
Hi, I normally follow standard time for sweet things, 4-5 days in fridge, 2months freezer. 😊
Can you use fresh raspberries instead?
Yes definitely. Sorry for the late response, TH-cam is not showing me new comments.
Can I use raspberry crush
Hi yes. 😊
Raspberry ganache kyse banana recipe plz
Sorry I don't understand what you wrote?
How did you make the raspberry filling?
Why dont you watch the video?
I did thanks. But it was a total failure as they wouldn’t come out of the mold.
How many does this recipe make please? X
I made about 14, when I filled the base, I tried to sort of see how much chocolate I had left to close the chocolate:)
Hummmm...