wonderful, wonderful, wonderful!! i'm trying to start up a confection business and was looking for ways to dye my sweets without using conventional chemicals, only vegetable/natural plant dyes!!
Very nice looking amazing chocolate and different. Sir you are great teaching and learning and give idea amazing pl sd more video how to make chocolate different types of ganash 👌👌👌👌👌👍👍
Thanks for a very nice video! I have a problem that I struggle with every time,- to get the bon bons OUT of the moulds!! I try to follow the instructions, but the chocolate seems to get stuck in the moulds every time... What on Earth do I do wrong?? Hope you can give me some tips to avoid this!!
First, make sure that you polish them with a lint free cloth. The more you keep them polished, the better they work. After pouring the chocolate in the molds and topping them off, I put mine in the freezer for five to ten minutes only. It doesn't take long. But the problem with most chocolate coming out of the molds is that the chocolate itself may not be tempered properly. Remember that as you are filling molds, the temperature is going down and changing. You have to make sure that it was tempered properly and then that it remains within the proper temperature the whole time you are working with the molds.
Ryan, my friend, please help educate me on the reason why Sorbitol is being used. I find only unqualified fragments about it on the Internet. I haven't heard of using sugar alcohols in anything other than diabetic candies, so this is something I'd like to learn about. What is the science behind using Sorbitol in this recipe? How does it increase the quality of the finished product? I really appreciate your help with this.
Hello Adam! We're happy give some more background info, for sure. Sorbitol is primarily used in ganaches to create a longer shelf life and also a smoother texture. Over time, any free water will evaporate and cause the sugar to crystallise which leads to hardening of the ganache and cracks. Sorbitol binds water molecules which means ganaches have more stability and therefore longer shelf life. Hope this helps!
Hi Jean! Thanks for reaching out. You are referring to 2:40 in the movie - correct? This is a normal procedure when moulding chocolates. In this manner you leave the chance for the chocolate to harden properly. The cold will slightly shrink the chocolate too, which makes it much more easy to unmould. Thanks for checking our movies and if any other technical questions, I'm sure the tutorials on 'moulding chocolates' will help you further on your way! :-) www.callebaut.com/en-OC/chocolate-video/technique/moulding
@@Callebautchocolate Hi, if my fridge is a lot colder than 16degrees, like say between 3 to 5 degrees celsius, will it be ok as well? Or will that affect the chocolate?
Hi there @@Summer-zg6dw - Yes it will affect the chocolate. If the difference in temperature is too great, there will be condensation which will result in white spots on the chocolate.
Hi there! Thanks for asking. Sorbitol is a sugar-alcohol that has a vast moisture absorbing property and also low sweetness value. This combination makes it necessary to add if you desire preparing ganaches with a long shelf life. More of these interesting knowledge is shared by our Callebaut chefs at the Callebaut Chocolate Academy centers - find all dates and locations here: www.chocolate-academy.com - happy to welcome you there soon ;-) best regards!
Hi Hammy! Yes it sure will. First Callebaut RUBY RB1 was launched in Belgium in march 2018, but now gradually we are expanding to other countries in Western Europe and global.
Hi there! Good question, thank you for that. Sorbitol has a lower sweetness than regular sugar and it also absorbs free water better than normal sugar to prolong the shelf life of the product. Hope this tech explanation helps to clarify this matter a bit. :) If any more info is needed, you are welcome to join us in one of our courses at the www.chocolate-academ.com Best regards!!
Hi Shuchi. Thanks for the great question. The mould is heated only if the mould is cold to bring it to room temperature (20°C). If you are working in a country where the temperature is already warm enough, this is not necessary. If you need to heat the mold, then wait 2 minutes and then it will be ready to use.
Please continue this series of chocolate making ….so that we can learn good chocolate making 🙏🏻….❤️ from India
I had travel to Brussles Belgium. They are so warm and family oriented. I love them..
wonderful, wonderful, wonderful!! i'm trying to start up a confection business and was looking for ways to dye my sweets without using conventional chemicals, only vegetable/natural plant dyes!!
Could you list the molds used in this video? I'd love to try these shapes
Very nice looking amazing chocolate and different. Sir you are great teaching and learning and give idea amazing pl sd more video how to make chocolate different types of ganash 👌👌👌👌👌👍👍
Hi, where can you get the "RUBY Transfer Sheets"?
Excellent sir its amazing
Excellent sir
Is it real chocolate? Without any colors? Because I am pregnant and I would like to get honest information since it’s important ... thank you
Fantastic, thanks.
Thanks for a very nice video! I have a problem that I struggle with every time,- to get the bon bons OUT of the moulds!! I try to follow the instructions, but the chocolate seems to get stuck in the moulds every time... What on Earth do I do wrong?? Hope you can give me some tips to avoid this!!
I have tried to put them into the fridge, 12 degrees Celcius, for hours, but I still struggle...
First, make sure that you polish them with a lint free cloth. The more you keep them polished, the better they work. After pouring the chocolate in the molds and topping them off, I put mine in the freezer for five to ten minutes only. It doesn't take long. But the problem with most chocolate coming out of the molds is that the chocolate itself may not be tempered properly. Remember that as you are filling molds, the temperature is going down and changing. You have to make sure that it was tempered properly and then that it remains within the proper temperature the whole time you are working with the molds.
Ryan, my friend, please help educate me on the reason why Sorbitol is being used. I find only unqualified fragments about it on the Internet. I haven't heard of using sugar alcohols in anything other than diabetic candies, so this is something I'd like to learn about. What is the science behind using Sorbitol in this recipe? How does it increase the quality of the finished product? I really appreciate your help with this.
Hello Adam! We're happy give some more background info, for sure. Sorbitol is primarily used in ganaches to create a longer shelf life and also a smoother texture. Over time, any free water will evaporate and cause the sugar to crystallise which leads to hardening of the ganache and cracks. Sorbitol binds water molecules which means ganaches have more stability and therefore longer shelf life. Hope this helps!
Thank you so very much for your guidance! Every day I learn something new is a great one, and so you have, quite literally, made my day, sir!
@@Callebautchocolate great explanation. In what quantity should sorbitol be used if we want to add it to water based whisky ganache ?
I Love it
Waar kan ik het recept terugvinden van de vulling met de Macha thee? Alvast bedankt.
Hey champ.. great video. Just dont understand why leave tempered chocolate in the fridge at 16degrees for a couple of hours
Hi Jean! Thanks for reaching out. You are referring to 2:40 in the movie - correct? This is a normal procedure when moulding chocolates. In this manner you leave the chance for the chocolate to harden properly. The cold will slightly shrink the chocolate too, which makes it much more easy to unmould. Thanks for checking our movies and if any other technical questions, I'm sure the tutorials on 'moulding chocolates' will help you further on your way! :-) www.callebaut.com/en-OC/chocolate-video/technique/moulding
@@Callebautchocolate Hi, if my fridge is a lot colder than 16degrees, like say between 3 to 5 degrees celsius, will it be ok as well? Or will that affect the chocolate?
Hi there @@Summer-zg6dw - Yes it will affect the chocolate. If the difference in temperature is too great, there will be condensation which will result in white spots on the chocolate.
What the sorbitol do ? Was it needed ... ?
Hi there! Thanks for asking. Sorbitol is a sugar-alcohol that has a vast moisture absorbing property and also low sweetness value. This combination makes it necessary to add if you desire preparing ganaches with a long shelf life. More of these interesting knowledge is shared by our Callebaut chefs at the Callebaut Chocolate Academy centers - find all dates and locations here: www.chocolate-academy.com - happy to welcome you there soon ;-) best regards!
Will ruby chocolate be available worldwide?
Hi Hammy! Yes it sure will. First Callebaut RUBY RB1 was launched in Belgium in march 2018, but now gradually we are expanding to other countries in Western Europe and global.
Callebaut Chocolate Thank you. I cannot wait as I have so many ideas for making chocolates with it. xx
Hello Your Chocolat and Callebaut ❤ Good Best Applications Technique For Pro and And me I Use Too For My Job Jojo Beckers
3:08 Why sorbitol?
Hi there! Good question, thank you for that.
Sorbitol has a lower sweetness than regular sugar and it also absorbs free water better than normal sugar to prolong the shelf life of the product. Hope this tech explanation helps to clarify this matter a bit. :) If any more info is needed, you are welcome to join us in one of our courses at the www.chocolate-academ.com Best regards!!
抹茶と山葵って聞こえたんだけど。まさか混ぜたの？
Pls tell me sir .... how much time i have to set aside when the mould is given a heat with dryer
Hi Shuchi. Thanks for the great question. The mould is heated only if the mould is cold to bring it to room temperature (20°C). If you are working in a country where the temperature is already warm enough, this is not necessary. If you need to heat the mold, then wait 2 minutes and then it will be ready to use.
Please Korean .....
STILL WAITING FOR RB1 IN CANADA...