Mouth-watering taste explosion in your mouth

Рет қаралды 32,113

Күн бұрын

This bonbon design is not only a mouth-watering taste explosion in your mouth, et also looks like a firework explosion in the sky, don´t you think? The design is done with a blowing technique, which I learned from Andrey Dubovic. He is absolutely a master of designs and bonbons!
I have done this design before, but today with two layers of chocolate in the shell, a passion fruit ganache without cream, and a burned marzipan layer. I hope you can see the idea!
Passionfruit ganache
300 gr Gold chocolate Callebaut, 40 gr cocoa butter, 100 gr passionfruit puré Boiron
25 gr glucose, 25 gr sugar, 50 gr salted butter at room temperature
Melt chocolate and cocoa butter to 45-50 degrees Celsius. Heat puré, glucose, and sugar over medium heat. Make sure the sugar melts. temperature 65-70 degrees Celsius. Pour over melted chocolate, and cocoa butter. Make an emulsion using a hand blender. Add the butter and blend again. Pour in a piping bag and let cool down to 29˚C. Pipe immediately onto the chocolate shells.
Burned marzipan
75 gr marzipan 54%, 15 gr palette feuilletine or corn flakes.
Mix shortly, Roll very thin on a baking sheet. Cut discs that can fit into bonbon shells. Ø 30 mm
Chocolate mold
www.martellato.com/product/23...
White chocolate Callebaut
www.amazon.de/s?k=w2+callebau...
Gold chocolate Callebaut
www.amazon.de/-/da/dp/B092RV8...
Dark chocolate Callebaut
www.pastrydepot.com/callebaut...
Passion fruit puré (Boiron)
theartisanfoodcompany.com/pro...
Lembke marzipan 54%
www.lemke-shop.de/marzipan/ma...
Pailleté Feuilletine
kagebutikken.dk/shop/444-andr...
Pavoni Cocoa butter egg yellow
www.homechocolatefactory.com/...
Pavoni Cocoa butter black
www.homechocolatefactory.com/...
Pavoni Cocoa butter red
www.homechocolatefactory.com/...
Pavoni Cocoa butter gold powder
www.homechocolatefactory.com/...
00:00 Introduction
00:25 Equipment
00:51 Blowing the colors
05:10 White chocolate layer
06:15 Dark chocolate layer
08:06 Passionfruit ganache
08:52 Marzipan layer
10:12 Burning the marzipan
10:44 Filling the bonbons
11:54 Bottoming
13:05 The final

Пікірлер: 46

@simply-wish 5 ай бұрын

Oh man I've watched too many bonbon videos but yours is just another level! new sub here! and I wish your channel a well deserved growth!

@SweetKitchenSkills 5 ай бұрын

Thank you so much. That means a lot to me🫶

@__OS__ 7 ай бұрын

Thanks for sharing the technique! After graduating from culinary school, i realized the importance of sharing techniques, else they dissapear and people have to discover/start from 0, a shame at times...

@volkergrigo5657 Ай бұрын

These are so beautifull. And your making and präsentation is very sympaticle. Nice work man...👍👍👍

@SweetKitchenSkills Ай бұрын

Danke mein Bruder♥️♥️🇩🇪🇩🇪

@kikitauer 7 ай бұрын

Ow they are beautiful! 🤩 I love how the double shell came out, very intricate!

@SweetKitchenSkills 6 ай бұрын

Thank you very much🫶

@marlenymancerarobayo782 4 ай бұрын

Hola eres increíble,gracias por compartir tus conocimientos , sin ningún igoismo, Dios te bendiga me encanta yo no tengo la facilidad de hacer un curso pero con tigo he aprendido mucho.desde Colombia. Soy Marleny

@SweetKitchenSkills 4 ай бұрын

English please

@traidingyulceraf.5193 5 ай бұрын

😮😮😮😮😮😊😊😊😊😊. Espetacular, maravilloso, mientras mas veo sus videos más aprendo

@SweetKitchenSkills 5 ай бұрын

Good to know😃

@user-rr8ie7xq8h 6 ай бұрын

Thank youu🎉🎉🎉❤

@alexuram5984 7 ай бұрын

I just found your channel and I absolutely love watching your videos! I'm just getting started on trying to make my own bonbons and would love to be as good as you one day. Don't worry, I already subscribed :)

@SweetKitchenSkills 7 ай бұрын

Welcome my friend. Thanks for telling me …

@carlosgomez1472 7 ай бұрын

Gracias, muy buena forma de terminar el año, que pases una feliz noche

@SweetKitchenSkills 7 ай бұрын

English please

@saran8220 5 ай бұрын

Wow🎉

@user-mx2qn4cz7y 4 ай бұрын

Wonderful I love making chocolat bobons but I won't be able to do these, excellent!🤩

@SweetKitchenSkills 4 ай бұрын

Why not? Of course you can. Just keep practicing💪

@uldnelykkepiller 7 ай бұрын

Det er jo den rene ASMR at kigge på og jeg kan kun forestille mig, hvor lækre de må smage 🥰👌🏻 Rigtig godt nytår, kære Markus og tusind tak for dejlig underholdning her på KZfaq 🙏🏻🌟😊

@SweetKitchenSkills 7 ай бұрын

Hvad betyder asmr😂😂

@uldnelykkepiller 7 ай бұрын

@@SweetKitchenSkills sakset fra google: “ASMR eller autonomous sensory meridian response er en behagelig fornemmelse i hovedbunden eller i ryggen, der udløses af forskellige stimuli (fra fx syn og lyd). Fænomenet findes især i form af videoer på nettet” og når du viser dine smukt komponerede videoer, så er der en snert af ASMR over det (for de, som fx nyder at se på chokolade som sprøjtes ud med en pose…måden chokoladen laver mønstre osv) 😊

@user-re2gs1xu9r 5 ай бұрын

❤❤❤🔥🔥🔥

@NabilaNabila-ol5dz 7 ай бұрын

❤❤❤❤❤❤❤

@stevecarey3837 6 ай бұрын

Loving your content. Have you thought about trying a rechargeable air compressor? No cord, fairly light, and lasts a long time.

@SweetKitchenSkills 6 ай бұрын

Thanks a lot. Thanks for subscribing. That sounds great. No i haven´t thought about it. I will look in to that.

@marlenymancerarobayo782 4 ай бұрын

Cuanto se puede cobrar por un bombón de estos.gracias

@user-mt2bm6se4k 6 ай бұрын

ممتاز انت عبقري في صناعة الحلوه

@SweetKitchenSkills 6 ай бұрын

???

@SweetKitchenSkills 6 ай бұрын

Thank you so much🫶🫶

@mahgolartgallery 7 ай бұрын

So beautiful😍 thanks for sharing this idea❤

@ozmd 7 ай бұрын

thank you for sharing but can I ask one quick question, assuming we are creating the regular one layer shell, how long in mins I should wait on the filled shell before I flip it and start tapping it to pour the chocolate out? The reason I am asking, I waited 1 min, shell was too thick, I waited 15 seconds, shell was too thin that it didn’t come out as my bonbon mold has thin sides so I am a bit confused :)

@SweetKitchenSkills 7 ай бұрын

That is a good question. You should now the answer if you watched my other videos. It depends on how viscous your chocolate is and og course the temperature of your mold. Example. Mold temperature 22C. I never wait Long for getting a thicker layer. I choose the right viscosity. 3 drops on the bag, thick layer. 5 drops. Thin layer. I hope that is answer enough🫶

@wamiad 6 ай бұрын

عمل جميل جدا ومتقن

@SweetKitchenSkills 6 ай бұрын

????

@GurdeepT 7 ай бұрын

Hi I am from delhi pls tell me the shelf life of bonbons chocolate. Ilike your chocolates

@SweetKitchenSkills 7 ай бұрын

I dont care about shelf live😉. But these 3 weeks😉

@nickblack4661 2 ай бұрын

😡 just spotted this video after I’ve just used my last lot of passion fruit purée on rum and passion fruit bonbons 😡 back to squeezing passion fruits again 😭😭

@Sadhell0012 7 ай бұрын

Hi I wanna ask you about the WA in this recipe .?

@KanhaiyaKumar-ve4ir 7 ай бұрын

@SweetKitchenSkills 7 ай бұрын

If you have seen some of my previous videos, then you would know, i am not professionel. I make bonbons that taste good. And many have a short shelflive. I never check water activity. 🫶increasing sugar make the taste becoming too sweet.

@RayaneMca-tb3de 6 ай бұрын

جميل جدا 🙏👈🔔❤

@SweetKitchenSkills 6 ай бұрын

What does it say:)

@moussabenrezoug4131 7 ай бұрын

May I ask you a question? In my country, there is a dessert made from milk and rice flour. I want to make it with chocolate filling. Can I do that? I hope you can help me.

@SweetKitchenSkills 7 ай бұрын

Hello You Can put anything inside bonbons. Its all about shelflive. As more water as shorter the shelflive.

@moussabenrezoug4131 7 ай бұрын

@@SweetKitchenSkills Thank you, dear scholar and passionate about his work, with my sincere wishes for a happy new year