How to make the perfect chocolate bonbons

No video

How to make the perfect chocolate bonbons | Friandise special

Рет қаралды 68,036

Күн бұрын

Hey guys! Today is the second episode of my friandise special project where I'll be uploading one KZfaq video a day! We're going to make my favorite 7 friandises or petit fours and today we'll make some beautiful shiny three layered chocolate bonbons. It's filled with a Jasmin syrup, a hazelnut praline ganache and a white chocolate crisp. All great recipes, so enjoy guys!
Become a member of my channel to support and get excusieve content:
/ @julescookingglobal
⇨ Thanks for subscribing! bit.ly/1YTyqmm
⇨ Friandise box: amzn.to/3vboBqa
⇨ Bonbon mold: amzn.to/3jvblqZ
⇩ The full ingredient list & written recipe:
↪ www.julescooking.com
⇩ For tips, tricks, photos and recipes follow me on:
↪ www.julescooking.com
↪ Instagram: bit.ly/1MmnCZZ
↪ Twitter: bit.ly/1NrssDY
↪ Facebook: on. 1YTyt1B
My kitchen equipment ⇩
The vegetable sheet slicer USA link: amzn.to/3Ioq0Q0
EUR link: amzn.to/3JuJhQv
Small food processor USA link: amzn.to/3dq849n
EUR link: amzn.to/3zadkrF
Big food processor USA link: amzn.to/3orftf1
EUR link: amzn.to/3eBQZtD
Favorite saucepan USA link: amzn.to/3lEutEx
EUR link: amzn.to/3FJjUrK
Japanese mandoline USA link: amzn.to/3ovZD2R
EUR link: amzn.to/32xW0Bb
Microplane grater USA link: amzn.to/3dpDVXJ
EUR link: amzn.to/3pB9jcP
My palette knife USA link: amzn.to/3wkwKZC
EUR link: amzn.to/3mDPkIw
KitchenAid stand mixer USA link: amzn.to/3otqigv
EUR link: amzn.to/3sNs1jl
Wüsthof chef’s knife USA link: amzn.to/3GexP8U
EUR link: amzn.to/3ExTo3a
3500 watt induction USA link: amzn.to/3c18EKh
EUR link: amzn.to/3c18EKh
Round cutter set USA link: amzn.to/31EkZll
EUR link: amzn.to/3pzHzFs
Hand blender USA link: amzn.to/3xZMSQZ
EUR link: amzn.to/3FFvAf8
Wüsthof sharpening steel USA link: amzn.to/303iOaO
EUR link: amzn.to/3JoRPrY
The sous-vide bath USA link: amzn.to/3DwAuJk
EUR link: amzn.to/3FJlVUQ
My brush machine USA link: amzn.to/3Dvk2cg
EUR link: amzn.to/3EFOKA2
Black Le Creuset pan USA link: amzn.to/3zobJ1w
EUR link: amzn.to/3HwQOwf

Пікірлер: 89

@HTMLguruLady2 11 ай бұрын

I made these and they were fabulous! Thank you so much for giving such accurate descriptions, such as the grams for measurements, and even temperature the liquid and the amount of time you needed to let the tea steep. If you follow your directions perfectly, there's nearly no way to fail at this! These were absolutely delicious. Thank you! I have also made some of your savory dishes and they were equally delicious!

@chit9601 2 жыл бұрын

these look so good, it would probably blow anyone away if you served them this haha. Also the tapping technique was very interesting, great job chef! Love to see the daily uploads.

@JulesCookingGlobal 2 жыл бұрын

Appreciate it! Really happy with the result so far

@onesweetspot156 5 ай бұрын

Love your video, explains clearly and easily understand. Thanks ❤

@benp3592 7 ай бұрын

Thanks, will be interesting to see how cheap these can be made at home. Recently discovered how good bon bons can be but dont want to be paying $2-4 for each small piece of chocolate no matter how good.

@cottonclarksa 2 жыл бұрын

Excellent instruction! Straightforward, easy to follow. You inspire like few others can. Well done!

@KJF297 2 жыл бұрын

As soon as I hear: “Hi Guys” , I know it’ll be a good video👌🏼✨

@JulesCookingGlobal 2 жыл бұрын

Haha awesome to hear!

@danielleshelbourne220 6 ай бұрын

Oh Wow Jules! Even with your insanely good instructions I don’t think I’m brave enough for this one yet, but wow! 🤩 👏

@RS_82 Жыл бұрын

Simple superb! Your tutorial video is upto the mark! I watched so many bonbon tutorial videos on youtube but no video was as good and satisfactory as yours. I don't need any other tutorial to try bonbon. Thank you so much.

@miroslavpetrovic9905 Жыл бұрын

SVAKA CAST NA PREDIVNOM I RAZUMNOM RECEPTU,PREVOD JE SUPER A BOMBONE SU PREDIVNE.VELIKI POZDRAV IZ BEOGRADA SRBIJA.

@Alansu250 9 ай бұрын

They look delicious! Very interesting the way you used the plastic on the bottom. I haven't seen that done before. Thank you for sharing. ❣

@clasifi1 2 жыл бұрын

Love your "friandise special" series...Great stuff !

@JulesCookingGlobal 2 жыл бұрын

Thanks a lot!

@salfra4476 Ай бұрын

I want to make these but il need to watch this video 100 times and i dont have the patience for this 😂

@crimsonfancy 2 жыл бұрын

I often don't consume sweets and don't care for white chocolate but technique here is stellar. The candies are beautiful.

@JulesCookingGlobal 2 жыл бұрын

Thank you so much! Awesome to hear

@elf7355 2 жыл бұрын

This is incredible content!! Thank you for sharing!! The bonbon looks so clean and gorgeous!

@JulesCookingGlobal 2 жыл бұрын

Glad you like them! Thanks for your support

@tanthiennguyen9308 9 ай бұрын

Vielen Dank für ihre Erklärungsbedürftige Rezept

@thatnerdartist142 7 ай бұрын

So excited to try these !!

@cookingwithgio3740 2 жыл бұрын

I’m going to serve this in our 24-hour finals in school!

@hamudi6820 2 жыл бұрын

so much value!!!

@SummermanS 2 жыл бұрын

Great job Jules! Keep on the good work👍😉

@Fatima4life24 Жыл бұрын

Thanks for this instruction, it helps me alot 🥰🌟

@lilyadache3804 2 жыл бұрын

Jules you ara an artist

@JulesCookingGlobal 2 жыл бұрын

Appreciate it! Really happy with the result so far

@jonawiersma1964 Жыл бұрын

Amazing bonbons 💕 I would like to see a video with advocaat filling pretty please

@manalalghazi1887 Жыл бұрын

Amazing i will try it immediately

@someones7 5 ай бұрын

Hey Jules, thank you, I just tried out the recipe and it's delicious! One question though, how long can I keep these at room temperature? I'm a little worried because of the ganache inside and I don't want to keep them in the fridge.

@akkayyy Жыл бұрын

Really thanks. Very informative...🤩🙂

@peterslegers426 2 жыл бұрын

Hi Jules. Yet again a great video as always! 2 questions 1. How long does the syrup have to set in the cavities before adding the praline? 2. The syrup comes out like a runny substance, correct? Or does it have to be mixed after taking out of the fridge? I don't think it will be a PDF texture right? 🙏🏻🙏🏻🙏🏻

@unbeastable957 2 жыл бұрын

Amazing, very creative

@JulesCookingGlobal 2 жыл бұрын

Thanks a lot!

@beaulavani2649 2 жыл бұрын

great vedio what's the shelf life of the chocolate

@rwaabd3087 8 ай бұрын

مرحبا كيف اعرف زبده الكاكاو الاصلية رائع جدا شكرا لك على المعلومات القيمة ❤

@jonawiersma1964 2 жыл бұрын

Love your video’s can you show bonbons with a marzipan filling please!!

@tonyzhang727 3 ай бұрын

Thanks for sharing, how long is the shelf life?

@chefnouryano8089 Жыл бұрын

Amazing,

@jorisbroersen4245 2 жыл бұрын

Supernice! Thanks

@JulesCookingGlobal 2 жыл бұрын

Thanks Joris!

@palknig4569 10 ай бұрын

Hi. Looks delicious. :-) Can you recommend what chocolate and Coco butter? The ones I used just won't sit in the mold. All comes out when I turn it. Thanks

@cicadetroit2012 Жыл бұрын

Cool.‼👏👏

@afifas-sk3rr 2 ай бұрын

What is the shelf life on a product like this?

@cam5020 2 ай бұрын

Don’t understand how you temper cocoa butter down to 26, then mixing it goes back up to 31? You have to heat it lightly?

@c.j.k.98 2 жыл бұрын

Fantastische video weer! Het heeft niets met zoetigheid te maken maar aangezien het barbecue seizoen er weer aan komt ben ik heel benieuwd wat voor fine-dining vegetarisch barbecue gerecht je zou maken.

@arthurlegoat6120 2 жыл бұрын

Hi Jules, this made me want to buy molds... I was wondering, what is the material of your worktop ? it must be easy to clean and to work with as you spread chocolate and cocoa butter on it, even with coloring powder :D Also, I was wondering how you were melting the chocolate: oven ? microwave ? bain marie ? Thanks a lot, trully amazing video, as always. Have a nice evening and greetings from France :)

@bobbo4962 Жыл бұрын

pretty sure he has a marble top

@kindalonelyngl Жыл бұрын

Hi, just want to ask. How do you store the bonbons and how long is the shelf life?

@samayasalahova1559 Жыл бұрын

How can I get this plastıc sheet? Could you send me link where ı can buy

@user-tb5cr1nz2k Жыл бұрын

Hi sir what would be its shelflife?

@kendratoesca6101 2 жыл бұрын

I though caoco butter is to give shine effect but you mentioned clean with it

@JulesCookingGlobal 2 жыл бұрын

Well you clean the mold with the cacao butter and while directly adding a super thin layer of the cacao butter. You can't clean the mold with water, that doesn't go well with chocolate

@ShGel 4 ай бұрын

Thanks for the video, where can I see the recipe?))

@JulesCookingGlobal 4 ай бұрын

Find a written recipe on my website www.julescooking.com 👌🏼

@jwalter007 Жыл бұрын

What type of chocolate are you using ~55% ?

@k41s 2 жыл бұрын

Weer heel leuk! Misschien een idee om een clip on microfoon te kopen voor als je in de keuken aan het praten bent, dan is die echo weg.

@JulesCookingGlobal 2 жыл бұрын

Thanks voor de tip. Dit heb ik geprobeerd, maar het geluid werd er niet echt beter op. Ik heb nu akoestische panelen besteld, maar die moeten nog binnenkomen.

@maikwouters2415 2 жыл бұрын

Heel leuk

@JulesCookingGlobal 2 жыл бұрын

Dankjewel!

@Maha_Ali629 Жыл бұрын

Could you please write the name of the things 😊

@shruthisp6122 2 жыл бұрын

How to temper the chocolate if we don’t have a marble??

@leokotsen1548 9 ай бұрын

Add small amounts of chocolate to the melted chocolate until it reaches the right temperature

@itsjustmesam913 2 жыл бұрын

Could you please explain what is the idea behind tempering rather than simply cooling it in the chiller?

@CtrlAltDfeat 2 жыл бұрын

Tempering the chocolate helps you achieve a smooth glossy finish and improves the texture by making the chocolate snap in your mouth rather than feeling like clay.

@itsjustmesam913 2 жыл бұрын

Thank you , Appreciated !

@JulesCookingGlobal 2 жыл бұрын

Well that is for four reasons: - Tempering the chocolate will make it shine. - When the chocolate sets after tempering it will shrink a little bit, this way it can be removed from the mold. - The tempered chocolate will not melt as fast as untempered chocolate. - It will give the chocolate a beautiful snap or crack instead of a soft result. Tempering the chocolate can be explained on a very high level with crystals etc, but these are the four reason why you should do it. You also should never keep your bonbons or chocolate in the fridge. Chocolate and water doesn't go together

@itsjustmesam913 2 жыл бұрын

Great!!! ..Thank you chef, that for me is something new and fascinating to learn and know about.

@crimsonfancy 2 жыл бұрын

Chocolate need to be emulsified to achieve the end result mentioned in comments. Crispness, shine, stability.

@OliveOilandGasoline 2 жыл бұрын

Great video! I'm a chef on a super yacht in Barcelona. We should collab!

@jorisbroersen4245 2 жыл бұрын

What knife do you use with the vanilla?

@JulesCookingGlobal 2 жыл бұрын

It's a Ryusen Tanganryu

@Patollando 2 жыл бұрын

Can I make it in a silicone mold?

@JulesCookingGlobal 2 жыл бұрын

You can, but polycarbonate works a lot better

@nazanbayrak7197 2 жыл бұрын

hi chef this amazing .can you share the recipe please 🙏

@JulesCookingGlobal 2 жыл бұрын

Find the full written recipe on my website www.julescooking.com

@nazanbayrak7197 2 жыл бұрын

@@JulesCookingGlobal thank you so much 🙏

@yvonnebruchhaus3036 8 ай бұрын

I can't use white chocolade, can I also make it with dark chocolade... My daughter has a lactose intolerance.

@karinasamaniego2315 Жыл бұрын

Hi I'm peruvian muy name Is Karina please do you no need refrigerante...sorry muy english Is poor

@KunigasSuvirintojas 2 жыл бұрын

Great video. Show the money shots for longer. I.e. Cross section

@eenhoornprinses3511 Жыл бұрын

I'm left with like 100 grams of crumble...

@masterchefnayanjyoti 2 жыл бұрын

🤩🤩🤩🍭🍬

@JulesCookingGlobal 2 жыл бұрын

Thank you so much!

@ranimtrabulsi9241 7 ай бұрын

Too much work

@destryevsquad4825 7 ай бұрын

Come work with me. Ull see it all

@user-hv9hm8uz3i 5 ай бұрын

Great video. Show the money shots for longer. I.e. Cross section