Chocolate Caramel - Bruno Albouze

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Chocolate Caramel - Bruno Albouze

Рет қаралды 90,076

8 жыл бұрын

Let's talk chocolate caramels; the insanely addictive kind. These make some of the best gifts ever, whether the event is Christmas, a birthday, or a thank you for a favor.
To get the full recipe go to brunoalbouze.com
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Пікірлер: 107

@stijnvannoort8401 4 жыл бұрын

According to subtitles your name is Boy Noel Booze. I died 😂😂

@de0509 8 жыл бұрын

First time trying any kind of caramel. I was surprised how fast everything happens once it starts melting. Btw have an awesome christmas chef!

@shulamiteshulamite134 8 жыл бұрын

Love ur expression in the end, whatever that meant

@laureandchrist 8 жыл бұрын

Vous êtes incroyablement bon dans ce que vous faîtes. J'aime tous vos desserts et vos plats, je vous admire tellement , vous êtes mon inspiration en matière de cuisine et çà c'est une bonne affaire "The Real Deal" 👍👌 Bonnes fêtes de fin d'année, cheers🍷

@BrunoAlbouze 8 жыл бұрын

+QueenDelui Merci! je vous admire aussi ;)

@1961Teri 4 жыл бұрын

They look amazing. When do you add the chocolate? Is it right after you add the cream or right before you add the butter? Thank you Bruno!

@alexanderreynolds9705 8 жыл бұрын

Haha I like how you used some clips from the regular caramel in B&W for this video! Sneaky. Question: Is there any particular reason you use such a big knife when you're making deserts? Is it just so that you can slice through the width of a baking sheet easily? Or do you just find more comfort with the larger 12" blade in general?

@jbot91 4 жыл бұрын

I love how I actually learn from this channel.

@alangkritabaruah8729 4 жыл бұрын

Accent is to die for😍

@nyandoggy 8 жыл бұрын

Bruno, why did you add the sugar for the caramel in two stages? What's the effect of doing so?

@BrunoAlbouze 8 жыл бұрын

+Muga Nyasia It accelerates cooking at the beginning by using less sugar and slows it down when caramel begins to form.. it is just a technique used to ease the caramel a sec making process. It lowers the risk of cooking it too fast while dealing with a certain amount of sugar.

@nyandoggy 8 жыл бұрын

+Bruno Albouze Makes sense now. Thank you for response!

@Rene-ij1ut 8 жыл бұрын

How is he not with 200k subs yet?!

@de0509 8 жыл бұрын

+WayEkid Its just a number.

@BSMIZH 8 жыл бұрын

I love your passion and techniques Thanks a lot Mr. Bruno

@alexhage8092 Жыл бұрын

Absolutely love it

@tinabina8371 6 жыл бұрын

Why did I never think to put foil down on my stove top when I’m cooking? Less cleanup, brilliant!

@letisherlin7400 5 жыл бұрын

Absolute sweetnes,flavor seemlike ini the atmosfer

@hellfather 8 жыл бұрын

This what I call Excellence, dear Bruno keep it up you will reach a million fan very soon because you are amazing .

@Eubones 8 жыл бұрын

Why do you start with powder sugar? Can you do the dry method with granulated sugar?

@Gojo.Loves.Me.Limitlessly 6 жыл бұрын

You can but the measurement will change

@katharinadumas3574 3 жыл бұрын

Your voice to die for ! Adorent leurs videos et leurs recettes

@itzlilz8331 2 жыл бұрын

Just subscribed, happy to find your channel, great recipes ever, I’m watching since an hour, really enjoying it 😊

@Momzie808 7 жыл бұрын

Thank you for this recipe, can't wait to make it!!!

@MsMichaela999 8 жыл бұрын

Okay, so I see it is the infrared one. Would you recommend any particular brand? How accurate are these thermometers? Thank you

@BrunoAlbouze 8 жыл бұрын

+MsMichaela999 very accurate. Here: www.brunoskitchen.net/brunos-store

@MariaDalila 5 жыл бұрын

Didn't know we could make caramel with confectionary sugar! 😱😱😱

@ABM750 7 жыл бұрын

Scrumptious as always

@pablolebullo3729 8 жыл бұрын

you are awesome bruno albouze.................. i love chocolate caramel

@roaaqari 8 жыл бұрын

you make cooking look so artistic 😍

@silenthill143075 8 жыл бұрын

Can't wait to make some!!! Both of my favorite things combined into something amazing! Quick question, how long will these last? I'm thinking of sending some to people.

@BrunoAlbouze 8 жыл бұрын

+silenthill143075 here: www.brunoskitchen.net/blog/post/chocolate-caramel

@silenthill143075 8 жыл бұрын

+Bruno Albouze Thank you very much!

@fatimfane7728 5 жыл бұрын

Bonjour Bruno, Merci beaucoup pour toutes ces délicieuses recettes !! Je voudrais savoir pourquoi rajouter du glucose dans cette recette et non dans les caramels mous ?

@helio2k 8 жыл бұрын

hey Bruno, i made them today and they taste awesome. Unfortunatly they are way to soft (they are chilled), i now eat them with a spoon. Can i cook them again to make them firmer ?

@whatamelons 8 жыл бұрын

So easy! I remember learning caramel au sec from culinary school, but of course, Bruno had to amp it up a THOUSAND notches! Thank you, chef...you rock! Sending love from Texas. :)

@BrunoAlbouze 8 жыл бұрын

+whatamelons caramel a sec ;) thanks!

@whatamelons 8 жыл бұрын

Haha! Yes, my apologies... I'm from Texas, so my French is pretty much non-existent, chef! :D

@MsMichaela999 8 жыл бұрын

Amazing as always! Bruno, what thermometer did you use in this video, please?

@BrunoAlbouze 8 жыл бұрын

+MsMichaela999 thanks! here: www.brunoskitchen.net/brunos-store

@nadahashim6632 6 жыл бұрын

great video as always !! can i use cocoa powder instead ? how long approximately should i cook the caramel if i don't have a thermometer ? can i substitute corn syrup ?

@PotionsMaster007 8 жыл бұрын

I'm Not a fan of honey, can I use another kind of inert sugar?

@BrunoAlbouze 8 жыл бұрын

+PotionsMaster007 yes inverted sugar or corn syrup

@commentingaccount1383 3 жыл бұрын

Can you mix stuff like chopped candied citrus peel, or raisins or nuts into the caramel mixture before leaving it to set? Or will that mess it up?

@bluewave301 8 жыл бұрын

Will caster sugar work as fine ? Have you tried to make it with fruit puree ? If yes, In which stage should I add the puree ? Thanks a lot for sharing your recipes I tried so many and always impressive

@julialupercio1124 8 жыл бұрын

wow that's look so good and delicious

@redsnow123456 3 жыл бұрын

Hello Bruno. Thanks for this video. Does glucose add sweetness ? So in case I need to replace it with honey should I reduce the sugar quantity?

@JVQ8Y 8 жыл бұрын

Great video Bruno! Why have you placed foil paper on your stove under the flame?

@BrunoAlbouze 8 жыл бұрын

+JVQ8Y Pros do that in their kitchen.. easier to clean up ;)

@gerardorios4864 5 жыл бұрын

I do that on mine,and I'm not a pro .I just don't want them mess :)

@grenier70 8 жыл бұрын

Simply Delicious 💖🎄🇨🇦

@elvisvasquez5393 6 жыл бұрын

Pube in side of piece at 3.28? Cute!?

@VurgunDeniz 8 жыл бұрын

Ne güzel yapıyorsun be mübarek. You are awesome chief, all recipes magnificent. My favorite recipe French Fries. Thx for sharing. Greetings from Turkey :))

@lizerdon 8 жыл бұрын

chef can i add chopped nuts (hazel nuts, peanuts, or pistachios) to the mix before pouring it to the foiled pan to cool? sounds like an interesting mix to have.

@thembitch 8 жыл бұрын

I have a question. It is around 28-33 degree cel here and if i put it on the table for a day, will it melt?

@ramaaramani339 4 жыл бұрын

Is that icing sugar or just powdered sugar !!

@EmmaSun 8 жыл бұрын

this is divine!

@samanthag9019 8 жыл бұрын

Ive been looking for vanilla beans since last week and I can't find it :( can I use vanilla bean paste?

@BrunoAlbouze 8 жыл бұрын

+Samantha Graciano yes

@almazadmasu7807 4 жыл бұрын

Bruno I am watching only your video show....tankyou👌👌👌👌

@manopatphahonrat5174 5 жыл бұрын

Want to make..😄

@maroc9050 8 жыл бұрын

thank you so much I love all your videos

@dorpho55 4 жыл бұрын

Hi Bruno, the salted caramel you didn't use syrup glucose...My question is...can i keep making without glucose, i prefer, what is this syrup glucose for...to make it more soft??? tnks man..

@BrunoAlbouze 4 жыл бұрын

dorpho55 you must use glucose or corn syrup or honey in certain case.. otherwise it will end up rock hard 🙃

@dorpho55 4 жыл бұрын

@@BrunoAlbouze ok, perfect, at the salted caramel i can keep without corn syrup right...tnks for you attention man

@sharvarisurve271 8 жыл бұрын

Awesome!!!

@AlichinoAi 8 жыл бұрын

This accent tho!

@BrunoAlbouze 8 жыл бұрын

+Alichino Ai that makes caramels better :)

@AlichinoAi 8 жыл бұрын

+Bruno Albouze I LOVE your videos alot, and your accent makes watching the much more enjoyable for me. Ty Bruno!!! :)

@Artzenflowers 4 жыл бұрын

Ha! Don’t try to play like you’re serious, Bruno, I know you love to clown! Which is why I can’t stop watching your channel...plus the recipes too of course! 😁🤪🥴

@honeybunny1549 8 жыл бұрын

How to make chocolate caramel mirror glaze, then ? I hope you make it soon too

@MARA00965 7 жыл бұрын

ممتاز رائع شيف أعجبني 👍 تحياتي ✋

@paulinerodchenko 8 жыл бұрын

fascinating

@jadelepoulpe5324 5 жыл бұрын

Hello, I've been following your recipe with the omission of glucose syrup (because I can't find it), and I've been having problems with the butter. Comment dire, les caramels suitent :( j'ai diminué le beurre de 25% et ajouté le chocolat à la toute fin (je trouve que le chauffer le dénature et lui donne un goût cuit). Toujours un rejet de gras. J'ai mélangé pour en faire sortir le + possible, puis refait fondre la masse à feu doux. On va voir ce que ça donne. Sinon, des suggestions? Merci beaucoup!

@ionlarisa18 8 жыл бұрын

I saw a piece of hair on that pistachio one

@BrunoAlbouze 8 жыл бұрын

+Larisa Ion that's not a piece of hair. It's one of the thing that flies everywhere that you can't really see. That's what does macro photography do.. it's risky sometimes.. I saw it but it was too late... ate it and it was delicious :)

@AlexMGanea 8 жыл бұрын

+Larisa Ion That is lint, not hair. You eat lots of those in your life! :P

@suigeneris2663 2 жыл бұрын

3:28 I see that hairy fiber thingy!! Actually, thank you. Now I know you’re not perfect.

@jobond3317 5 жыл бұрын

So nice and looks relativity easy but one thing Bruno have you tried New Zealand butter if not well you're missing the real deal

@fatennezzar7755 8 жыл бұрын

Pouvez vous svp nous donnez la recette ecrite de celle a et du caramel beurre sale si sa ne vous derange pas bien sur !bravo en tt cas pour ce que vous faites

@shaziamanzoor5433 8 жыл бұрын

👍

@CntBckt 8 жыл бұрын

woot woot cacao

@jbot91 5 жыл бұрын

Hey Bruno, why is Irish butter better quality? I have heard you say that before. Is there a difference in the way its processed or are their cows better taken care of or something?

@jonkosaurus9025 5 жыл бұрын

american butter tends to have a lower butterfat content. most are around 74%. most european butters sit between 80-82%, with the highest quality french butters even higher than that. this is important because if you have butter with less butterfat vs more moisture it screws up the ratios of the rest of the recipe. bruno cites irish butter (read: kerrygold) because it's pretty commonly avalible in america. it shouldn't matter what brand you use, butterfat content is key here. i use the bio lidl housebrand, it's the cheapest here in the netherlands. but has a butterfat content of 82% so it yields excellent results.

@jbot91 5 жыл бұрын

@@jonkosaurus9025 thanks a lot.

@sunrisefarmer2340 5 жыл бұрын

@@jonkosaurus9025 that is to say I can also get any salted butter from France here, thanks for your response

@srihariharand2422 4 жыл бұрын

The black and white cuts u added in video... Caught u man.... It was videos from salted caramel. 😬

@JustJordan1231 8 жыл бұрын

v good

@jessicadelfrade 8 жыл бұрын

If you stir the sugar while making the caramel a sec, wouldn't it crystallize? I did it and it went clumpy and crystallized. Any tips?

@risotosporthiagoreis 8 жыл бұрын

Nop, only if you´re using water :)

@docoluv9 8 жыл бұрын

Chef can you make the real deal fudge.....

@christinakukolj 3 жыл бұрын

How he says caramel...

@rezkitty397 8 жыл бұрын

this is torture. due to my recent dental work, I can't have sticky, sugary treats😯

@1onechannel.544 8 жыл бұрын

I like you action haha ^O^

@jadelepoulpe5324 8 жыл бұрын

it's been 4 hours at least, and my chocolate caramels are still too soft to cut. what could have gone wrong? :(

@salvajegata6287 8 жыл бұрын

mmmmmm

@Musicman914 4 жыл бұрын

I wish you were my friend....

@stonecarver9612 2 жыл бұрын

English de glass

@menassa1085 8 жыл бұрын

imaginary flavour

@Sadhell0012 8 жыл бұрын

C BON

@caligocordis7360 8 жыл бұрын

Are you French or Italian

@AMRL4 8 жыл бұрын

French

@JarvisProd 7 жыл бұрын

lol since when italian can do more than pizza ? of course he's FRENCH

@TheMeryeeem 8 жыл бұрын

Comment va votre main bruno

@stonecarver9612 2 жыл бұрын

Barer 🤔

@nurlagrande 8 жыл бұрын

First

@Taylor-wt9zv 7 жыл бұрын

my dad eats that same chocolate you used just plain. yuck! to dark for me