Every crunchy layer will get soggy when a cream-based ganache is used. For this reason, it's advisable to spray a thin layer of cocoa butter after the ganache has set prior to add the crunchy base. Or, to cut circles with a piping tip, then add a bit of dry Micryo (cocoa butter powder) right after removing from the oven. Or, to make the base using nut paste, nut praline, tempered chocolate or cocoa butter and crunchies for a longer life shell. Otherwise, these type of bonbons will serve only 2-3 days.
This is in the top 3 of best chocolate tips someone has giving me! Thank you so much for taking the time and sharing it with us here, I really appreciate it 🍫🥳
@ Angi *teaches* how to chocolate If you speak "sirop d'érable", beavers will show up. You need more maple syrup for your crumble, but you need to boil it at 111˚C (232˚F) in a larger batch first. You will get some thick 'tire' (as like pulling) than can be thinned by heat for usage. I *guess* 60ml (1/4 cup) of this thickened syrup (Tire) will make your crumble flat solid enough so you can cut disks away from it. I use a rolling pin to flatten such compositions between acetate films instead of a baking dish. Thanks for everything Angi
@Angi *teaches* how to chocolate It's just a techical *guess*. You think "out of the box" and I truely, sincerely, admire your work. You are a creative person, you are an inventor, you are a talented contributer, of all the little things that makes this world better. I boil down maple syrup to make a 'tire', in jam Mason jars (a cup). When i need some, i pour boilling water over the jar in a pan to make it liquid. Please never boil dark maple syrup past 111˚C, it will burn.
@Angi *teaches* how to chocolate Sorry, i forgot to mention the jars must be at 80˚C (176˚F) when you pour the 'tire' into them, otherwise, you get undesirable crystalisation (probably another language blooper), or the jars can break. I just pull them from boilling water and wipe the inside. It's a straight walled jar without the 'neck', to make it more usable when you need some.
Thank you so much! I’m happy to get feedback and improve my work :) Interesting. I’m sure I didn’t reach temperatures above 111C, that’s probably why I haven’t had issues with burning. I will keep it in mind if I make something similar in the future.
Not necessarily. If the chocolate isn’t crazy thick I wouldn’t add it. But if the viscosity is annoyingly high and it’s hard to work with, I’d add cocoa butter.
I saw a chocolatier make a crunchy layer for chocolates he rolled it out between parchment paper, thin then he let it cool and had a circle ring he used to cut a perfect circle disc out to set in the chocolates before sealing them
@@angilearnshowtochocolate Thank you for taking the time. I beleve i can read 342295 on the mold in the video, but i cant find some thing similar. Do you have the make and model handy ? I have one larger and a smaller mold for domes but this one is quite well chosen for "stacking" up layers because of it's height.
The number is 2124b, but I didn't get it from Chocolate World. The Chocolate World equivalent would most likely be this one here: www.tcfsales.com/products/1599-cw2116-mould-smooth-cherry/ But mine are from GrainRain: amzn.to/3K15AwN And you're right, they're awesome for layers or if you want to add a bigger nut or something. For sure my favorite because it's soooo versatile.
Every crunchy layer will get soggy when a cream-based ganache is used. For this reason, it's advisable to spray a thin layer of cocoa butter after the ganache has set prior to add the crunchy base. Or, to cut circles with a piping tip, then add a bit of dry Micryo (cocoa butter powder) right after removing from the oven. Or, to make the base using nut paste, nut praline, tempered chocolate or cocoa butter and crunchies for a longer life shell. Otherwise, these type of bonbons will serve only 2-3 days.
This is in the top 3 of best chocolate tips someone has giving me! Thank you so much for taking the time and sharing it with us here, I really appreciate it 🍫🥳
@@angilearnshowtochocolate you're very welcome, my pleasure!
This is the tip i'm looking for. Thank you for sharing.
thank you I must try that, with the cream cheese whats the shelf life and should they be in the fridge till served?
I still remember these, they tasted amazing 🤤 they should be good for 5-7 days and I’d keep them in the fridge
Hi this chocolate can last long how many days ? Need to to put room temperature or refrigerate ?
Mine were fine within a few days 🤣 but shelf life is around 7 days in the fridge.
@ Angi *teaches* how to chocolate
If you speak "sirop d'érable", beavers will show up.
You need more maple syrup for your crumble, but you need to boil it at 111˚C (232˚F) in a larger batch first.
You will get some thick 'tire' (as like pulling) than can be thinned by heat for usage.
I *guess* 60ml (1/4 cup) of this thickened syrup (Tire) will make your crumble flat solid enough so you can cut disks away from it. I use a rolling pin to flatten such compositions between acetate films instead of a baking dish.
Thanks for everything Angi
You always have such great tips!!! Thank you so much for sharing I really appreciate it!!!
@Angi *teaches* how to chocolate
It's just a techical *guess*.
You think "out of the box" and I truely, sincerely, admire your work. You are a creative person, you are an inventor, you are a talented contributer, of all the little things that makes this world better.
I boil down maple syrup to make a 'tire', in jam Mason jars (a cup). When i need some, i pour boilling water over the jar in a pan to make it liquid.
Please never boil dark maple syrup past 111˚C, it will burn.
@Angi *teaches* how to chocolate
Sorry, i forgot to mention the jars must be at 80˚C (176˚F) when you pour the 'tire' into them, otherwise, you get undesirable crystalisation (probably another language blooper), or the jars can break.
I just pull them from boilling water and wipe the inside. It's a straight walled jar without the 'neck', to make it more usable when you need some.
Thank you so much! I’m happy to get feedback and improve my work :)
Interesting. I’m sure I didn’t reach temperatures above 111C, that’s probably why I haven’t had issues with burning.
I will keep it in mind if I make something similar in the future.
Ah that’s good to know. Another great advice!
Oh you don't show how to make the white chocolate with the red outside:(
That is colored cocoa butter. If you check out my chocolate design playlist I have lots of videos about it :)
th-cam.com/video/POybABHGR9g/w-d-xo.html
How they fell out of the mold? My bonbon don’t want to fall and stay in the mold..
Are you sure you have temped your chocolate and colors properly? A very warm and humid room can also cause a lot of issues.
شكرا جزيلا ايتها الجميلة .. 🇸🇦🌷💖
🍫🍫🍫
what is the quantity of ingredient if i want only for filling the bonbons?
I’d make 1/10 of the recipe. But that’s just a guess.
Amazing 😍 , how many days can I keep it ? is it okay to keep it in room temp?
Thank you! I wouldn’t keep them at room temperature. In the fridge they should be good for 5-7 days for sure.
When you use chocolate that does not have cocoa butter do you add melted cocoa butter to melted chocolate?
Not necessarily. If the chocolate isn’t crazy thick I wouldn’t add it. But if the viscosity is annoyingly high and it’s hard to work with, I’d add cocoa butter.
Hi Angie, exquisita combinación de cream cheese y castañas de cajú😍 Gracias Angie por otro gran video 🥰
I saw a chocolatier make a crunchy layer for chocolates he rolled it out between parchment paper, thin then he let it cool and had a circle ring he used to cut a perfect circle disc out to set in the chocolates before sealing them
That sounds really smart! Thanks for sharing :)
These look absolutely delicious!
They were really good 😋
Those molds provide quite generous bonbons. Do you weight the final candies sometimes ?
I haven't weight those ones, but depending on the filling they weigh between 12-13g
@@angilearnshowtochocolate
Thank you for taking the time.
I beleve i can read 342295 on the mold in the video, but i cant find some thing similar. Do you have the make and model handy ?
I have one larger and a smaller mold for domes but this one is quite well chosen for "stacking" up layers because of it's height.
The number is 2124b, but I didn't get it from Chocolate World. The Chocolate World equivalent would most likely be this one here: www.tcfsales.com/products/1599-cw2116-mould-smooth-cherry/
But mine are from GrainRain:
amzn.to/3K15AwN
And you're right, they're awesome for layers or if you want to add a bigger nut or something. For sure my favorite because it's soooo versatile.
Merci beaucoup 😊
You’re very welcome 🍫🍫🍫
Thank you, another great video.
Glad you enjoyed it :) :) :)
Could I just use regular premade jam?
Of course 😋
@@angilearnshowtochocolate thank you 😊
I wanna know how’s the cake looks like! 😻
Haha it didn’t look fancy 🤣
@@angilearnshowtochocolate but i bet its tasty 😆
absolutely I loved it!!!