Hi, I'm a first timer and is enjoying your videos a lot. In this you start putting som sirup before the ganache, what is the sirup?(3.15) Can't se it in your recipy... Thak you ;O)
Can someone explain why 1:20-1:33 was done? Why oil the with cocoa butter, melt it, and remove it? Was it to catch dust? Or was it to make the chocolates pop off the mold (3:41) easily? Mine basically don't pop off unless I put them in the freezer lol
It’s to clean the mold and to add a super thin layer of cacao butter. This will make the bonbons shine even more. We you have trouble with unmolding your bonbons most likely the chocolate isn’t tempered right. Try to first focus on that. Just temper some chocolate and let spread it on some foil. If it doesn’t set within 5 minutes the chocolate isn’t tempered probably. Good luck!
Thank you for sharing the recipe . I wish to ask can i just skip the syrup part and the baileys in the ganache you prepared. Will it still work good as a hazelnut ganache
Tried to make this today, but it didn´t work ! The cocoa butter didn´t cristalize and kept accumulating on the bottom. I used gel food coloring for chocolate, is that a problem ? Or maybe it was the room temperature, kinda hot here in Brazil. Thanks for the video, really nice :)
hi! can you pls send the name of the gold spray you used in the video. and the name of the coloring? i needed a label name to be able to buy. its my first try to make bonbons. :) merci!
1:52 What material of stone tile is that you working on? It is really smooth n seems best for tempering chocolate n cleaning it.. I would like to install in my kitchen.. I'm a hobby baker
Without cacao butter you can only use chocolate and not the decorative finish. You can use the gold spray. It's best to polish the mold with a paper towel.
You can also melt white chocolate for about 2 hours at a low heat, this way the chocolate starts to split and the cacao butter will floot to the surface.
Heyy, is er ook iets anders dat ik kan gebruiken in plaats van pectin? Ik kan dat hier helaas niet vinden maar ik zou dit recept erg graag willen uit proberen.
+Cynthia Bernardy Je zou gelatine kunnen gebruiken, maak dan eerst de siroop en los er daarna per 100 ml siroop 1 blaadjes gelatine in op. Hij loopt dan stukken minder, maar hij is bijna even lekker! Laat de vloeistof dan wel even opstijven voordat je de ganache erop spuit.
Jules, thank you for making short, concise and well explained videos! Great quality and techniques - so glad I found you.
I tried your recipe and it is just too good! Thank you! More chocolate bonbons recipes please 😊
Good old Gold video🔥
Haha yeah that’s indeed an oldie, recipe works still great though
You are very kind for sharing this. Thank you so much.
Such a great video Jules !!
Thanks!
Hi, I'm a first timer and is enjoying your videos a lot. In this you start putting som sirup before the ganache, what is the sirup?(3.15) Can't se it in your recipy... Thak you ;O)
Geeez you’ve been at it for some time now!!
Didn’t know, still super!!!
Hahaha yeah 13 years and counting 🙌🏼
Stunning work, thank you!!!
thanks for the recipe Jules .what can we replace bailyes with if you don't mind my question
Please make a video or share recipe on how to exactly make colored cocoa butter.. thanks in advance ... Great video...
Love it 💕💕
Appreciate it! Means the world
que ricooo , gracias por el vídeo!
that was a wonderful lesson!
Mmmm delicious!😋
Can someone explain why 1:20-1:33 was done? Why oil the with cocoa butter, melt it, and remove it? Was it to catch dust? Or was it to make the chocolates pop off the mold (3:41) easily? Mine basically don't pop off unless I put them in the freezer lol
It’s to clean the mold and to add a super thin layer of cacao butter. This will make the bonbons shine even more. We you have trouble with unmolding your bonbons most likely the chocolate isn’t tempered right. Try to first focus on that. Just temper some chocolate and let spread it on some foil. If it doesn’t set within 5 minutes the chocolate isn’t tempered probably. Good luck!
What is the source of "gold spray". is it airbrush
Thank you for sharing the recipe . I wish to ask can i just skip the syrup part and the baileys in the ganache you prepared. Will it still work good as a hazelnut ganache
Yes it does, it's still delicious! It's just that I'm such a Baileys fan, that's why I use it.
Thank you so much for your reply. Reely appreciate it🙏🏻
Excellent
Your cooking skills are really something else, and your dunglish is also lovely; though I think you've gotten better over time.
Great video
Hello! Where did you bought your cocao butter color ?
Tried to make this today, but it didn´t work ! The cocoa butter didn´t cristalize and kept accumulating on the bottom. I used gel food coloring for chocolate, is that a problem ? Or maybe it was the room temperature, kinda hot here in Brazil. Thanks for the video, really nice :)
what was the make of the gold spray
I always buy mine
Hello there, what is the red color you add to cocoa butter? thanks
hi! can you pls send the name of the gold spray you used in the video. and the name of the coloring? i needed a label name to be able to buy. its my first try to make bonbons. :) merci!
Hi which type of colours do you used?
Hi, is this just for 1 form please?
Let’s say it’s for three molds, but off course this depends on the size of the mold
Hi! I am not a fan of coffee. How could I replace it on this recipe? Best.
You can replace it with orange juice, still delicious!
Hello! Where did you bought your polycarbonate mold? Thank you!
I bought it at www.chocolateworld.be, it's a really good website for bonbon equipment!
Amazing
What Baileys idid not know
Which baileys you have used???
Just the original one
1:52 What material of stone tile is that you working on? It is really smooth n seems best for tempering chocolate n cleaning it.. I would like to install in my kitchen.. I'm a hobby baker
Try and find yourself a large marble/granite tile sample.
What should I do if I don't have cocoa butter?
Without cacao butter you can only use chocolate and not the decorative finish.
You can use the gold spray.
It's best to polish the mold with a paper towel.
You can also melt white chocolate for about 2 hours at a low heat, this way the chocolate starts to split and the cacao butter will floot to the surface.
Thanks!
Heyy, is er ook iets anders dat ik kan gebruiken in plaats van pectin? Ik kan dat hier helaas niet vinden maar ik zou dit recept erg graag willen uit proberen.
+Cynthia Bernardy Je zou gelatine kunnen gebruiken, maak dan eerst de siroop en los er daarna per 100 ml siroop 1 blaadjes gelatine in op. Hij loopt dan stukken minder, maar hij is bijna even lekker! Laat de vloeistof dan wel even opstijven voordat je de ganache erop spuit.
Why did you add cocoa butter to the mould, then drying it out then clean it with a cotton ? Whats the point ?
I understand the cocoa butter helps make the final finish very shiny.
OK so the cocoa butter makes it more shiny but then why wipe it off?
Thank you Jules! Can I reuse the leftover chocolate if I retemper it and then use it to mold again?
Yes you definitely can
what is baileys?
merc beaucoup
What does the pectine actually do?
And also can I make these bonbons without using pectine?
Thank you.
The pectine binds the syrup.
I prefer pectine, but you can also use 30% more sugar.
I could not hear well what quantity of coffee and Baileys I need to take.
Find a full ingredient list in the description
@@JulesCookingGlobal Thanks, I just was unable to see this list on my app.
What kind of pectin?
What kind of pectine do you use?
Dear Szymon, I use Yellow pectine Jaune.
If you have anymore questions just let me know!
Jules Cooking
como posso ter a receita em portugues
Wow young Jules was handsome and make fantastic food as well.
hello can you please write the recipe in english
Hey Your video is too good ,i just loved it ,may i know your contact no... I have a question about coloring cocoa butter
🙂💗👑🍫
Would you marry mee? hahah
the joke aside, you are doing pretty good stuff!
Hahaha thank you so much Sasha!
sorry maar je engels is niet zo best.... verder leuke video
Practice makes perfect. Sounds not too bad in my opinion.