Thanks so much to Chef Christophe!! You can follow him on Instagram @christopherullpro and get the full written recipe on the blog post: sugargeekshow.com/recipe/white-chocolate-bonbons-with-vanilla-bean-ganache/
Thank you for the he detailed & professional way of teaching. I’ve learned more from this video than a lot of wrong ones online. Also loved the clean & polished method of preparing these! Merci Chef!
How do you prepare the cocoa butter? Do you heat in the microwave to a certain temperature or have a temperature not to go over like tempering chocolate?
Hi guys!im watching you from Louhi, a small town in the North of Russia!🤗 I love what you do! Please,can you do more bonbons? With double or triple filling?🙈 About this recipe,for the ganache i need 100 gr of butter not white chocolate,right? Or i just didnt get it right?🙄🤗
I think it's butter yes. At least I but butter, not extra chocolate =). Also in the video and recipe description there was butter, but no butter mentioned in the listing.
UGH! All these videos requiring adding cocoa butter silk/paste is SO ridiculous! Tempering chocolate without the expense of adding additional cocoa butter is actually not that hard.
@@christopherull1852 Hi Christophe, can i use glucose syrup instead of trimoline? And what would be the shelf life with glucose syrup? Thank you in advance
I could listen to Christophe talk about chocolate all day.😍🥰😊
The word “chocolate” just sounds better when he says it 😂
I could talk about chocolate all day !!!!
@@christopherull1852 ❤️❤️❤️
If I don't have cocoa butter what can I add to the melted chocolate
Love Christophe, on bake squad. I would definitely try to make this
Thanks so much to Chef Christophe!! You can follow him on Instagram @christopherullpro and get the full written recipe on the blog post: sugargeekshow.com/recipe/white-chocolate-bonbons-with-vanilla-bean-ganache/
Thank you for the he detailed & professional way of teaching. I’ve learned more from this video than a lot of wrong ones online. Also loved the clean & polished method of preparing these!
Merci Chef!
Thank you for doing something with white chocolate as well as the entire chocolate series. 💜
Of course! Thanks for watching 😄 We use milk chocolate in an upcoming episode too
@@SugarGeekShow Wonderful, thank you. I'm learning a lot!
I really like how clean he works.
Crazy right? He’s totally inspired me to work cleaner
So you're telling me this guy doesn't have any blooper material? 🤣🤣🤣🤣 he is so perfect at what he does !🤩
Hahaha oh we have TONS! Coming soon 😂
Love this serie
Thank you!
Hi Liz, I’m just loving ❤️ you’re chocolate series. Thank you xx
Thanks so much!! That makes me so happy to hear 🥰
Love the raining chocolate 🥰
Binge watching them all. Thanks!!!
This is the only sport I’m watching also! Love this!
Lol baking Olympics 😂
@@SugarGeekShow Yes! 🙌
You guys are really helping us out!!
That’s the all purpose. Thank you 🙏
Wonderful video on white chocolate bonbons. I sure would love to have a piece right now!
You guys are amazing. Thanks for sharing your knowledge. Super fun to watch! Looking forward to the next episode.
Thank you for watching, we will have many more next year….
I made these. They were fun and came out beautifully. Thank you so much!
Thank you chef..💐😊🤝
takes me back many years to my chocolate studies at the Barry calebaut academy in Belgium.
Sounds amazing!
@@SugarGeekShow it definitely was. Philip Van Kaisel was amazing.
how fun it is to watch..❤
This series is awesome. I wish that I could give multiple thumbs up. So informative and so much fun. Keep em coming.
Thank you!! So glad you like it, lots more to come
I love Christophe
Love it!
How do you prepare the cocoa butter? Do you heat in the microwave to a certain temperature or have a temperature not to go over like tempering chocolate?
The French accent is awesome!! Super fun! Oh and also the chocolate making 😂
Thank you for watching
Sounds yummy can you make more episodes with christophe
Coming right up!
Very good chef
He’s like the Manu of sweet things (Manu is a celebrity french chef in Australia)
Thank you so much. Liz; ❤
This looks s amazing true but where do you buy this stuff?
I can’t find trimoline anywhere. Can glucose syrup be used as a substitute?
Instead of trimoline can we use glucose syrup with same quantity????
Instead of wiping cream can we use fresh cream with same quantity???
On the last step You cool it down to 29 degrees by just stiring or you water bath it with cold water?
These look amazing!!! As does everything from your channel. By the way, I absolutely LOVE your glasses. Would you possibly share where you got them?
Love this.
Can we see a show how Christophe temper coco butter to add color and then add that to temper chocolate
Can we keep him? 🥺 talented nice and funny
I hope so!! Let me know what recipes/tutorials you'd like to see in the future with Christophe!
Not planing to go anywhere anytime soon 😉
I'm waiting for this
What is the metal scaper called?
So the butter is not listed on the recepie sheet. Can i please ask , how much butter is needed please
how much vanilla extract should I use ?
is there a link for the chocolate you used?
Amazing can you please tell me why he stands the mould on its side after the first coat thank you both for sharing ❤️❤️
So that the chocolate doesn’t pool at the bottom of the bonbon 😊 it helps it set more evenly
What kind of white chocolate did you guys use? Was it one kind or two different kinds?
We used zephyr from cacao Barry
Hi guys!im watching you from Louhi, a small town in the North of Russia!🤗 I love what you do! Please,can you do more bonbons? With double or triple filling?🙈 About this recipe,for the ganache i need 100 gr of butter not white chocolate,right? Or i just didnt get it right?🙄🤗
Here is another video m.th-cam.com/video/NUkb8_ssZWQ/w-d-xo.html
@@christopherull1852 yes,i have watched them all🤗
I think it's butter yes. At least I but butter, not extra chocolate =). Also in the video and recipe description there was butter, but no butter mentioned in the listing.
Where can we get these specific molds? And what brand are they?? And the scraper??
Good scrapper to use
@@christopherull1852 what’s the brand that y’all used??
@@clairressagoad2789 cacao Barry for the mold and Matfer for the scraper
@@christopherull1852 💛💙💚!!!
I find white chocolate so sweet, can we un-sweeten it a bit, if possible?
Omg y’all make me want to do this….I’m buying Lindt white chocolate tomorrow!!! Oh but wait…I don’t have the molds…muther…!!!!😡
well I just messed up the recipe add 600 gm of white chocolate and didn't think of the butter . please fix the problem
UGH! All these videos requiring adding cocoa butter silk/paste is SO ridiculous! Tempering chocolate without the expense of adding additional cocoa butter is actually not that hard.
Nothing is hard when you know how to do it. This is one of many technique to temper chocolate that we are happy to share with our followers.
@@christopherull1852 Hi Christophe, can i use glucose syrup instead of trimoline? And what would be the shelf life with glucose syrup? Thank you in advance