That is the first time I've watched a teacher with a student. It's so much more effective because the questions and things he does are what I would do... Great learning. Cheers.
I'm pleased it worked for you. This is the kind of thing I would normally do with a class of people outside covid restrictions. As you say, the interaction between us makes for a more practical approach. Thank you for watching! Nenette
It was great to watch you working with a student as we are the students watching you 😊 I would love to learn more about different fillings that are simple to make and what works well with milk, dark, white and ruby chocolate. Thanks
Hi Selina. The tutorial one you're commenting on was great fun to do and I'm pleased it's hitting the right spot. The subject of flavours is potentially huge! If you take a look at my previous demos on the subject of making and flavouring ganache fillings, that will get you started. Once you start to get confident about making fillings, you can start experimenting with the flavours you prefer. In my experience, the darker the chocolate, the punchier the flavour has to be so the chocolate doesn't overwhelm it. One that I find works well in both milk and dark, for example, is Espresso. And don't forget to taste test what you've made to make sure you like it! Ruby chocolate doesn't work well when you use it to enrobe a truffle because the fats in the filling, as they are gradually absorbed by the Ruby will turn the chocolate from pink to brown. Ruby is best used to make solid shapes. When we're able to 'mingle' again post covid, I'll be running workshops again. If you're interested, let me know. Nenette
I found your channel a few weeks ago and have watched most of the videos. I find that you are very descriptive, explain things very well and best of all cover almost all of the questions that I would have if I was sitting in the class live!. Great work!! I am sure you get a number of requests for a multitude of recipes...may I add to the requests that have got. Any chance that you can do a Cherry Liquor Chocolate?
Thank you for your lovely feedback, Bryan. I'm so pleased to know you've enjoyed my videos and I'm impressed that you've watched them all 😉. Thank you for that too. Have you tried making your own chocolates too?
@@NenetteChocolates Yes, the last two nights I have spent a number of hours following your instructions (with my laptop beside me playing and pausing your videos, as well as ones from Callebaut) whilst making a variety of filled Chocolates. These included Marzipan, Hazelnut and Caramel. I also tried - unsuccessfully - to make Chocolate Cherries with a fondant type filling using Invertase to liquify the fondant in the chocolate. Unfortunately none of the moulds that I purchased direct from Chocolate World in Belgium (after seeing your videos and the range of moulds that you have) were large/deep enough to contain the covered cherries. I ended up dipping the fondant covered cherries in the tempered chocolate a couple of times to completely cover them but they look pretty average in comparison to the others that came out perfectly. I have bought colored powders and colored coco butters as well as some gold foil that I will attempt to use over the few days as I continue to practice producing my own chocolates for friends and relatives. Needless to say making you own chocolates is an expensive but satisfying hobby!
@@BryanLopez-bg7ok this is impressive 😊. Thank you for your lovely feedback too. You know, I've never actually tried the cherry chocolates you describe. Probably for commercial reasons only. But I do recall one of my fellow students at a course I was on some years ago bring theirs in for advice. I don't think they're easy - they too had dipped the whole fruit into chocolate and I think the liquid in the fruit had spoiled the chocolate. I'm afraid I don't have experience on how to resolve this, but do let me know how your own experimentation goes. I'd be very interested to know what you end up doing.
Hello Nenette. Thank you for these videos. I have only made hand rolled truffles although I have watched demonstrations by professionals using moulds. Is your heat gun a hair drier?
@@tonyharms7430 Hi Tony. Yes - a hair dryer 😊 . Don't waste your pennies on expensive kit when you probably already have what you need in the house! Thank you for watching my videos. Let me know if I can help you further. Nenette
They need to be kept somewhere cool and dark. But not the fridge. Made with just chocolate and cream, your truffles will keep for 4 -7 days. Ideally, eat them quickly!
This is a fun learning video. :) Ive been binge watching your content so I can make my own chocolate bonbons soon! I also want to ask how do you store those extra tempered chocolates (the ones left in the bowl) and extra ganache?
Goodness. I'm impressed!! Thank you 😉. You can store the left over chocolate and re use it. Simply spread it on a sheet of parchment on your work bench and when it sets, break it up and put in a bag ready for when you want to re-temper it. The ganache really needs to be used and eaten though! I have known of people who freeze it but otherwise it will last around 4 days when made with just chocolate and cream . I hope that helps! Nenette
@@chocolatestudent9650 it's also easier to re-temper chocolates that's in thin shards rather than a solid block - which it would be if you let it set in the bowl. Don't put chocolate in the fridge - you'll get something called a sugar bloom.
can we really use a hair dryer to get the temperature back to 32 degree? also in the seeding and microwave method once the temperature hits between 30 degrees to 32 degrees it is fine to work with? like no further tempering is needed? please guide. Thank you so much.
Thanks for your note. And yes! The hairdryer does the same job as a far more expensive hot air gun! And yes, no additional tempering required once you have already done the job. Use the hair dryer to keep it at between 30 and 32 (nearer 30) degrees. Careful not to overheat the chocolate withv the hair dryer or you will need to stir through more buttons to get it back into temper. Hope that helps!
Thank you for watching my video and getting in touch. Let's assume we're talking about milk chocolate where the ideal working temperature is 30 - 31 degrees C. I would be looking to warm the chocolate again when it drops below this temperature. But this with the hot air gun - and not a full-re-temper. I would suggest you only need to re-temper the chocolate when it has set. You can 'rescue' chocolate that has started to set around the edges of the bowl with the hot air gun if you're quick about it! Generally my advice would be to 'look after your chocolate' and so keep a close eye on it when you're working with it to make sure that it is not cooling and setting.
Definitely. I also use it 8n the UK when the ambient temperature gets too warm - it cold! It needs to be at around 18 degrees. I have no experience of working with compound chocolate but understand that this is something that you need to use in the tropics. Good luck and let me know how you get along
@@betsykoshy2256 if the ambient temperature is too cold, you may find your chocolate sets faster than you'd like it to when you're working with it. But if you're happy to work in these cooler temperatures without AC, then give it a go 😊
If you want unfilled chocolate shells, you can simply create them in the mould as I have shown you. Pop them into the fridge for 10 minutes to shock the chocolate into setting quickly and then you should be able to remove the empty shells from the mould. You may need to do this individually by hand because they will be very light and may adhere to the mould with static too! Did that help?!
That is the first time I've watched a teacher with a student. It's so much more effective because the questions and things he does are what I would do... Great learning.
Cheers.
I'm pleased it worked for you. This is the kind of thing I would normally do with a class of people outside covid restrictions. As you say, the interaction between us makes for a more practical approach. Thank you for watching! Nenette
So informative! I have used moulds before but never really known the right way to do the choc shell...and now I know. Thank you
I really enjoyed and learnt alot.Thankyou
It was great to watch you working with a student as we are the students watching you 😊 I would love to learn more about different fillings that are simple to make and what works well with milk, dark, white and ruby chocolate. Thanks
Hi Selina. The tutorial one you're commenting on was great fun to do and I'm pleased it's hitting the right spot. The subject of flavours is potentially huge! If you take a look at my previous demos on the subject of making and flavouring ganache fillings, that will get you started. Once you start to get confident about making fillings, you can start experimenting with the flavours you prefer. In my experience, the darker the chocolate, the punchier the flavour has to be so the chocolate doesn't overwhelm it. One that I find works well in both milk and dark, for example, is Espresso. And don't forget to taste test what you've made to make sure you like it! Ruby chocolate doesn't work well when you use it to enrobe a truffle because the fats in the filling, as they are gradually absorbed by the Ruby will turn the chocolate from pink to brown. Ruby is best used to make solid shapes.
When we're able to 'mingle' again post covid, I'll be running workshops again. If you're interested, let me know. Nenette
"We can lick it off later" LOL Nenette 😁😉
Nice
I found your channel a few weeks ago and have watched most of the videos. I find that you are very descriptive, explain things very well and best of all cover almost all of the questions that I would have if I was sitting in the class live!. Great work!!
I am sure you get a number of requests for a multitude of recipes...may I add to the requests that have got. Any chance that you can do a Cherry Liquor Chocolate?
Thank you for your lovely feedback, Bryan. I'm so pleased to know you've enjoyed my videos and I'm impressed that you've watched them all 😉. Thank you for that too. Have you tried making your own chocolates too?
@@NenetteChocolates Yes, the last two nights I have spent a number of hours following your instructions (with my laptop beside me playing and pausing your videos, as well as ones from Callebaut) whilst making a variety of filled Chocolates. These included Marzipan, Hazelnut and Caramel. I also tried - unsuccessfully - to make Chocolate Cherries with a fondant type filling using Invertase to liquify the fondant in the chocolate. Unfortunately none of the moulds that I purchased direct from Chocolate World in Belgium (after seeing your videos and the range of moulds that you have) were large/deep enough to contain the covered cherries. I ended up dipping the fondant covered cherries in the tempered chocolate a couple of times to completely cover them but they look pretty average in comparison to the others that came out perfectly. I have bought colored powders and colored coco butters as well as some gold foil that I will attempt to use over the few days as I continue to practice producing my own chocolates for friends and relatives. Needless to say making you own chocolates is an expensive but satisfying hobby!
@@BryanLopez-bg7ok this is impressive 😊. Thank you for your lovely feedback too.
You know, I've never actually tried the cherry chocolates you describe. Probably for commercial reasons only. But I do recall one of my fellow students at a course I was on some years ago bring theirs in for advice. I don't think they're easy - they too had dipped the whole fruit into chocolate and I think the liquid in the fruit had spoiled the chocolate. I'm afraid I don't have experience on how to resolve this, but do let me know how your own experimentation goes. I'd be very interested to know what you end up doing.
Hello Nenette. Thank you for these videos. I have only made hand rolled truffles although I have watched demonstrations by professionals using moulds. Is your heat gun a hair drier?
Sorry, I now see that has been asked and answered before.
@@tonyharms7430 Hi Tony. Yes - a hair dryer 😊 . Don't waste your pennies on expensive kit when you probably already have what you need in the house! Thank you for watching my videos. Let me know if I can help you further. Nenette
Thank you for your videos please can i have informations about methods of conservation of truffes hand made ?
They need to be kept somewhere cool and dark. But not the fridge. Made with just chocolate and cream, your truffles will keep for 4 -7 days. Ideally, eat them quickly!
This is a fun learning video. :) Ive been binge watching your content so I can make my own chocolate bonbons soon!
I also want to ask how do you store those extra tempered chocolates (the ones left in the bowl) and extra ganache?
Goodness. I'm impressed!! Thank you 😉. You can store the left over chocolate and re use it. Simply spread it on a sheet of parchment on your work bench and when it sets, break it up and put in a bag ready for when you want to re-temper it. The ganache really needs to be used and eaten though! I have known of people who freeze it but otherwise it will last around 4 days when made with just chocolate and cream . I hope that helps! Nenette
@@NenetteChocolates Thank you! I was thinking of letting it set in the bowl and chuck it in the refrigerator, but that would take up so much space!
@@chocolatestudent9650 it's also easier to re-temper chocolates that's in thin shards rather than a solid block - which it would be if you let it set in the bowl. Don't put chocolate in the fridge - you'll get something called a sugar bloom.
can we really use a hair dryer to get the temperature back to 32 degree? also in the seeding and microwave method once the temperature hits between 30 degrees to 32 degrees it is fine to work with? like no further tempering is needed? please guide. Thank you so much.
Thanks for your note. And yes! The hairdryer does the same job as a far more expensive hot air gun!
And yes, no additional tempering required once you have already done the job. Use the hair dryer to keep it at between 30 and 32 (nearer 30) degrees. Careful not to overheat the chocolate withv the hair dryer or you will need to stir through more buttons to get it back into temper. Hope that helps!
How low can the temperature go when working with it before the chocolate needs to be re-tempered?
Thank you for watching my video and getting in touch. Let's assume we're talking about milk chocolate where the ideal working temperature is 30 - 31 degrees C. I would be looking to warm the chocolate again when it drops below this temperature. But this with the hot air gun - and not a full-re-temper. I would suggest you only need to re-temper the chocolate when it has set. You can 'rescue' chocolate that has started to set around the edges of the bowl with the hot air gun if you're quick about it! Generally my advice would be to 'look after your chocolate' and so keep a close eye on it when you're working with it to make sure that it is not cooling and setting.
In tropical countries is it necessary to work in AC room while working with chocolate
Definitely. I also use it 8n the UK when the ambient temperature gets too warm - it cold! It needs to be at around 18 degrees. I have no experience of working with compound chocolate but understand that this is something that you need to use in the tropics. Good luck and let me know how you get along
@@NenetteChocolates thank you for the quick reply.
So whenever you work with chocolate even while tempering you need the AC. Am I right
@@betsykoshy2256 yes!
Why should we work in AC even when it is cold outside around 13-14°C
@@betsykoshy2256 if the ambient temperature is too cold, you may find your chocolate sets faster than you'd like it to when you're working with it. But if you're happy to work in these cooler temperatures without AC, then give it a go 😊
Don't stop making video
About the apron: "It's really ewe"!! Ha ha ha!
Do the chocolates only come out of the mould when they are filled and finished?
If you want unfilled chocolate shells, you can simply create them in the mould as I have shown you. Pop them into the fridge for 10 minutes to shock the chocolate into setting quickly and then you should be able to remove the empty shells from the mould. You may need to do this individually by hand because they will be very light and may adhere to the mould with static too! Did that help?!