Hi Jules, I had a short question, when you melt the chocolate at: 3:43. Isn't there a point that it can become to hot? How hot/cold should the chocolate become?
Hoi! Heat it up till it’s 45 degrees Celsius and cool 2/3 down till it’s 26 degrees Celsius. Then mix it with the rest until it’s 31 degrees Celsius. Geniet ervan!
Love it - more chocolate work videos please! Any thoughts on tradeoffs of tabling, seeding, or other tempering methods? I'm especially curious for tempering just a small amount of chocolate, like 150g for a single tray of bonbons at home. I find that "boundary effects" like the chocolate losing heat to the bowl matter a lot with such small quantities.
I absolutely love your channel. One day, please could you show us how you make some of your sauces? Like the red pepper gel or bay leaf sauce. How do you get them so silky and bright coloured. I tried to recreate and they tasted good, but didn’t look nowhere near as impressive.
@@JulesCookingGlobal thanks for your reply. Apart from the bay leaf sauce, It would be amazing to learn the red pepper gel sauce from your lamb saddle video and also maybe how you make your typical beef sauce for your beef Wellington! Keep up the amazing videos man!
This was a wonderful video. Both pleasantly entertaining and educational. Would you please link to your mold? I'm concernedd I will buy too big or too small
Do you need to temper the yellow cocoa butter? i thought you needed to for the shine? what temperature did you melt your cocoa butter to? Thank you for the recipe. your bonbons are gorgeous
Hey Linh, you’re absolutely right. But when I use this little cacao butter and I spread it with a sponge it kinda tempers it as well, it’s a short cut. When you use a bigger amount you do need to temper it. In next weeks video I’m going to make another bonbon video. Here I’ll show you how it’s done. And I melt the cacao butter at 40 degrees Celsius. Have a great day!
Je m'abonne c'est êtes un pro !!!! J'aime beaucoup 😄 j'aimerais savoir quel est le masquage que vous utilisez pour le motif dans le moule svp🤔 ( la marque et le lien svp Merci)🤗
before using the mold you treated the mold with cocoa butter and then wipe it off with a paper towel. what is the purpose of doing this? does it help to make the chocolate shiny? also is the cocoa butter used tempered or just melted?
Finally a good and simple video that I can follow the instructions to. Something I can actually make at home and not have to buy a compressor and spray gun. Btw, I thought the bonbons had to sit for at least 12 hours, you say 30 mins? Is that really enough for them to come out so pretty and shiny??
Thanks Jale! Really appreciate it! Should be more then enough if you tempered the chocolate well. Because the crystallization process already begins when you have the first layer of chocolate in the mould, so the half hour is just to let the top layer set. Good luck!
@@JulesCookingGlobal hi again! Hope you don't mind me picking your brain. So I managed to make quite beautiful bonbons, the filling was like I wanted, the colours etc too.. HOWEVER, while they came out of the molds easily, the shell is rather soft, it holds shape. But if I try to cut it or push my finger down on the shell it makes a dent.. Would you be able to tell me what I did wrong? I wish it had a nice "snap" to it when bit into as opposed to being soft. :/ I used 54% dark chocolate btw.
Hi Jale, I think your chocolate wasn’t tempered good enough but that’s hard to say since they came out of the mold with no trouble. My guess is that you chocolate was to warm when you molded it, but I would say give it another go and see what happens then. Enjoy!
@@JulesCookingGlobal thanks, it's quite possible since I didn't have a a thermometer on me. I'll do it like you said 31 degrees next time and see. Cheers. :)
Honestly I never use a thermometer, I check the temperature by putting a little bit of chocolate on my lip. This is impossible to do in the beginning, but I have tempered so much chocolate that you get the hang of it. Otherwise you can use any kind of thermometer, as long as it’s well calibrated
Een hele mooie video. Jij beheerst de techniek tot in de puntjes👌. Ga zo door , en heel fijn dat jij ook de recepten erbij zet. Ruby chocolade is ook nieuw mischien een keer leuk om daar iets mee te doen😁.
Hello Jules, i'd like to have your pro opinion on that one, i was looking throughout your channel for anything related to "bonbon" technic but i'm not sure anymore. Ok, so i stumbled on this video, and at 0:11 th-cam.com/video/ZLH_BTCky6M/w-d-xo.html The chef speaks of a "light emulsion of radish juice and raspberry, we covered it with red cocoa butter", now at first glance it looks like a "bonbon" but it isn't though right ? It looks soft, fragile , one person in the comments added "Raspberry & radish juice bon bon (juices frozen in a sphere and dipped in red cocoa butter then left to thaw in the fridge)"... But how comes it looks softer than a bonbon ? isn't cocoa butter supposed to create a harder shell ? (like the ones where chocolat is used)... Or is it a different technic ? Thanks
Enjoyed your video very much. I made the lime and pistachio turned out really great for first time. Thank you so much.
Loved the mandarin ganache!!
Thank you!
A real craft. Congrats!
Thank you Alejandro!
Beautiful!
Thank you Anya!
Beautiful video
Thanks a lot!
Thank you for this wonderful recipe. Hope to see more videos on chocolate work. 🍫 Hopefully bonbons with crunchy gjanduja fillings. 🙏
Excellent job well done
Thank you Yabin!
What an incredible elaboration, beautiful video. Thank you.
Marvelous taste
Thanks!
Superb recipe..thanks for sharing
Glad you liked the video!
Hi Jules,
I had a short question, when you melt the chocolate at: 3:43. Isn't there a point that it can become to hot? How hot/cold should the chocolate become?
Hoi! Heat it up till it’s 45 degrees Celsius and cool 2/3 down till it’s 26 degrees Celsius. Then mix it with the rest until it’s 31 degrees Celsius. Geniet ervan!
Amazing recipe
More bonbon recipes please 😃
What kind of video would you like to see?
@@JulesCookingGlobal Maybe a series on different bonbon and praline flavours
You made it look so easy! Thank you for a great recipe. Love it! Will try some day.
Thank you! Hope you’ll like it
Dude, thanks for sharing. I'm testing crunchy bases for my bonbons and this one looks perfect.
Love it - more chocolate work videos please! Any thoughts on tradeoffs of tabling, seeding, or other tempering methods? I'm especially curious for tempering just a small amount of chocolate, like 150g for a single tray of bonbons at home. I find that "boundary effects" like the chocolate losing heat to the bowl matter a lot with such small quantities.
Thank you! Right now I’m busy with a really cool chocolate video. I think you’ll love it!
Very impressive!
beautiful
Thank you!
Loved it
Great to hear June!
Thank you..💐
Simply beautiful. 👌
Thank you Poornima!
waaaaawooo ur work is very clean and beautiful :)
Thanks!
Hi Jules, love your videos. How do u make the gold spray? And how do you prep the mold(food grade ethanol)? Thx
It's so amazing..thanks for sharing such an awesome recipe🙂
Really glad you liked it!
I absolutely love your channel. One day, please could you show us how you make some of your sauces? Like the red pepper gel or bay leaf sauce. How do you get them so silky and bright coloured. I tried to recreate and they tasted good, but didn’t look nowhere near as impressive.
Thank you Nicholas! I’ll put more sauce movies on my list, any one you would like to learn besides the bay leave sauce?
@@JulesCookingGlobal thanks for your reply. Apart from the bay leaf sauce, It would be amazing to learn the red pepper gel sauce from your lamb saddle video and also maybe how you make your typical beef sauce for your beef Wellington! Keep up the amazing videos man!
Very nice! How long is the shelflife of the mandarine ganache please?
Love your style, so relaxing. What is the shelf life on these, noticed no cream or butter in mango ganache
This was a wonderful video. Both pleasantly entertaining and educational. Would you please link to your mold? I'm concernedd I will buy too big or too small
Awesome
Thanks Luca, really appreciate it!
Do you need to temper the yellow cocoa butter? i thought you needed to for the shine? what temperature did you melt your cocoa butter to? Thank you for the recipe. your bonbons are gorgeous
Hey Linh, you’re absolutely right. But when I use this little cacao butter and I spread it with a sponge it kinda tempers it as well, it’s a short cut. When you use a bigger amount you do need to temper it. In next weeks video I’m going to make another bonbon video. Here I’ll show you how it’s done. And I melt the cacao butter at 40 degrees Celsius. Have a great day!
Very very beautiful! how many bonbons are this reciepe ? Looks more then one
Thank you! Off course this depends on the mold, but let’s say it’s for three molds
Je m'abonne c'est êtes un pro !!!! J'aime beaucoup 😄 j'aimerais savoir quel est le masquage que vous utilisez pour le motif dans le moule svp🤔 ( la marque et le lien svp Merci)🤗
before using the mold you treated the mold with cocoa butter and then wipe it off with a paper towel. what is the purpose of doing this? does it help to make the chocolate shiny? also is the cocoa butter used tempered or just melted?
Looks yummy 😋, thank you for sharing it. May I ask what type of white chocolate do you use? Thank you
Finally a good and simple video that I can follow the instructions to. Something I can actually make at home and not have to buy a compressor and spray gun. Btw, I thought the bonbons had to sit for at least 12 hours, you say 30 mins? Is that really enough for them to come out so pretty and shiny??
Thanks Jale! Really appreciate it! Should be more then enough if you tempered the chocolate well. Because the crystallization process already begins when you have the first layer of chocolate in the mould, so the half hour is just to let the top layer set. Good luck!
@@JulesCookingGlobal hi again! Hope you don't mind me picking your brain. So I managed to make quite beautiful bonbons, the filling was like I wanted, the colours etc too.. HOWEVER, while they came out of the molds easily, the shell is rather soft, it holds shape. But if I try to cut it or push my finger down on the shell it makes a dent.. Would you be able to tell me what I did wrong? I wish it had a nice "snap" to it when bit into as opposed to being soft. :/ I used 54% dark chocolate btw.
Hi Jale, I think your chocolate wasn’t tempered good enough but that’s hard to say since they came out of the mold with no trouble. My guess is that you chocolate was to warm when you molded it, but I would say give it another go and see what happens then. Enjoy!
@@JulesCookingGlobal thanks, it's quite possible since I didn't have a a thermometer on me. I'll do it like you said 31 degrees next time and see. Cheers. :)
Love it! What type of tea did you use, do you recall? I’m guessing you just brew it normally - not extra strong or anything in particular
Thanks Toby! I made it with a normal earl grey, but you can use every kind of tea you like. Just don’t make it to strong. Good luck!
amazing
Thank you Heydy!
These look amazing, what brand of tape do you use for the lines? Is there a food grade washi style tape?
What is the reason for the cocoa butter in the mold then removing it? To help remove the tape?
What kind of thermometer do you use to measure the chocolate temperature when you're tabling it?
Honestly I never use a thermometer, I check the temperature by putting a little bit of chocolate on my lip. This is impossible to do in the beginning, but I have tempered so much chocolate that you get the hang of it. Otherwise you can use any kind of thermometer, as long as it’s well calibrated
Can you paint the molds with the colored cocoa butter using a brush?
Een hele mooie video. Jij beheerst de techniek tot in de puntjes👌. Ga zo door , en heel fijn dat jij ook de recepten erbij zet. Ruby chocolade is ook nieuw mischien een keer leuk om daar iets mee te doen😁.
Dankjewel Sven! Ook voor je suggestie, ga er zeker even naar kijken
Que ricos se ven esos bonbones, lastima que a las personas que realmente hacen buenas cosas tengan tan pocos seguidores.
Hago lo que amo, eso es lo más importante. ¡Pero gracias!
may I know in what temperature are you working, air conditioning is on?
Here in the Netherlands we don’t need air conditioning haha but let’s say 19/20 degrees Celsius
could you provide the brand or link to the fat soluble pigments and the gold spray? thanks!!
can you give specifics (bloom) on the pectin? Is it NH pectin?
that yellow colar is normal colar or its use just for chocolate ??
It’s normale color powder, but you also have special cacao powder
@@JulesCookingGlobal ty for ur fast respond :)
What is the purpose of polishing your mould with cocoa butter the first time you did it?
It's to clean the mold. This to insure you get a beautiful shine on the chocolate
Thank you for the recipe😍 . If i dont have the pectin , can i drop it ?!
You will have completely different texture. But yes, you can
MrWnw is right, the texture will change. Maybe you can make it with a pectine rich liquid. I know blueberry has a lot of natural pectins
@@JulesCookingGlobal Jules is right haha. Or you can cook it with apples and then strain them away.
Merci infiniment
What kind of pectine do you use? Nh pectine? Yellow?
I always use Jaune pctine, I find it to be the best one so far
Also, where do you buy the fat soluble colouring?
I always buy them from one of our restaurant suppliers, but you can also buy them at a lot of webshops
Hello Jules, i'd like to have your pro opinion on that one, i was looking throughout your channel for anything related to "bonbon" technic but i'm not sure anymore. Ok, so i stumbled on this video, and at 0:11 th-cam.com/video/ZLH_BTCky6M/w-d-xo.html The chef speaks of a "light emulsion of radish juice and raspberry, we covered it with red cocoa butter", now at first glance it looks like a "bonbon" but it isn't though right ? It looks soft, fragile , one person in the comments added "Raspberry & radish juice bon bon (juices frozen in a sphere and dipped in red cocoa butter then left to thaw in the fridge)"... But how comes it looks softer than a bonbon ? isn't cocoa butter supposed to create a harder shell ? (like the ones where chocolat is used)... Or is it a different technic ? Thanks
No eating in my classroom!
❤👏👍
NO EATING IN MY CLASS!
Hmm Nederlander haha
Xd