How to make pretty chocolate bonbons at home with a simple tool
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- #chocolateasmr #chocolatemakingskills #handmadechocolate #chocolateganacherecipe
Hi, everyone!
I made Mugwort pave chocolate in the last video.
This time is the moulded chocolate bonbons.
The recipe is on the video and also in the description below.
I recommend to consume this bonbons within a week as this recipe contains a high water quantity.
If you want to keep it longer, freeze them in a sealed container. To defrost, place it in the fridge for 24 hours and then keep in at a room temperature(18~20'c) for at least 3 hours before opening.
[RECIPE]
15g Mugwort powder
125g Double cream(Thick cream / milk fat 35%)
10g Honey (or invert sugar)
21g Unsalted butter
160g White chocolate (I used 32% callets)
Thank you 🤎🍫🍫
존버성공❤
씨딩법으로 템퍼링을 할때
씨드를 아직 다 사용하지 않았는데 최종온도가 맞춰져서 초콜릿의 온도를 다시 최종온도 이상으로 올렸다가 씨드를 넣는 건 템퍼링에 맞지 않는 건가요??
영상 볼때마다 템퍼링을 정말 잘 하시는 것 같아요..!!!
안녕하세요, 씨드가 남았는데 최종온도 다 달라서 템퍼링 완료되면 그냥 씨드를 건져내시거나 볼 한쪽으로 모아서 히팅건 등으로 살살 녹이시길 추천드립니다. 감사합니다 :)
@@zinchoc 우와.. 자세한 답변 감사합니다!!!!😍
맛있겠다,,,,,,,,,,,,,,,,,,,,,,,츄릎,,,,,,
하나 드셔주시소오 츄릅