Valrhona - The Essentials - The Molded Bonbons

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Valrhona - The Essentials - The Molded Bonbons

Рет қаралды 138,659

Valrhona

Күн бұрын

Пікірлер: 56

@svetlanikolova2108 2 жыл бұрын

Thank you. Greetings from Bulgaria

@manaierchannel7646 3 жыл бұрын

‏لا اله الا الله محمد رسول الله تبارك الله أحسن الخالقي

@SincerelyBryan 7 жыл бұрын

These videos are beautifully done. Thank you!

@Thepursuitoftastiness 4 жыл бұрын

Jesus.. This is what I call "art"

@gladysropero6497 2 жыл бұрын

Amo valrhona

@ameenjewellers6262 2 жыл бұрын

Thank you

@64t120r 6 жыл бұрын

I usually bake instead of making bon bon's. Good video, outstanding cocoa and chocolates. I'll be giving these techniques a try. I have put your cocoa in side by side tests with others. People always pick the desserts using your cocoa and chocolates.

@pamelachow1957 3 жыл бұрын

This was an excellent video, thank you. I've watched quite a few on YT yours has been the most informative and useful.

@luvuzindagi3690 4 жыл бұрын

Thank you for your valuable advice!!

@thebeijing2010 3 жыл бұрын

Thank you for great tips! I learned something new everytime I watched it:)

@anthonykalonda9941 6 жыл бұрын

Awesome videos Chef. Keep it up.

@shirleycorkrum9871 4 жыл бұрын

Amazing they look beautiful

@3APNHA 2 жыл бұрын

Amazing thank you

@user-tx2zs2ob6e 4 жыл бұрын

Thats was fantastic

@patrickbonney8689 5 жыл бұрын

Those bonbons look good

@VeenakiRasoise 3 жыл бұрын

Very nice

@cupcakeladyattie2578 4 жыл бұрын

My favourite chef is there an online class by him?

@KLM-USA-2025 5 жыл бұрын

Thank you so much for your great video. Last night I made 3 large chocolate bars in 1 large mould and let them cool off over night. It took me 10 minutes to release them. So I guess I must put them in the fridge over night. The polycarbonate mold is rather hard and stiff like your but just would not give. what must I do?? Thank you for your kind advice. Best wishes from Germany

@indianajones3315 5 жыл бұрын

Kim Marcum You tap the mould on your counter, and sometimes you have to tap it quite hard. Also, chocolate not coming out of moulds easily is typical of chocolate not being properly tempered. Careful if you do put the mould in the fridge overnight, as you may get condensation on the surfaces of the chocolate when it is removed. This water will dissolve sugar in the chocolate and form sugar bloom on the surface once the water evaporates. This is different than fat bloom in that sugar bloom cannot simply be wiped off and it is grainy and rough to the touch. The chocolate cannot be re-tempered because the sugar will not re-dissolve in the chocolate, so the good news is this chocolate will need to be eaten by you and your family. The bad news is that if no one wants to eat it cuz it looks awful, you have wasted money on chocolate. It will never be presentable unless you call it “art” and sell it to unsuspecting art snobs at auction. ; )

@captdebonair Жыл бұрын

When you drain your molds, how long should you leave them upside down before you turn them over to make a beveled edge?

@coachjedijason 7 жыл бұрын

what is the chocolate temperer you are using in this video?

@ptaf92 3 жыл бұрын

Just a normal Bain marie. Maybe a dry one so it doesn’t use water

@danielsebag1759 2 жыл бұрын

the machine that keep the chocolate tempered is always on? to the keep chocolate warm or at some point the chocolate is getting cooler?

@manafsliman3734 2 ай бұрын

Hey everyone, does anyone know the name of the machine he's using? Thanks!

@rickfolwarkow6401 5 жыл бұрын

Is it common to put your shops logo on a bonbon?

@Adomarf Ай бұрын

Is there an in person class?

@wabash9131 2 жыл бұрын

🥰🥰🥰

@nourhannour3298 6 жыл бұрын

Perfect 👌🏼

@hannahjimmink8113 2 жыл бұрын

What happens if you put it in the freezer instead of waiting 24 hours? This is after the ganash is in

@aditiporwal6186 5 жыл бұрын

Hii. I made similar chocolate but i was unable to get the moulds done correctly. It were breaking constantly. Was it due to silicon moulds i used instead of PVC moulds ?

@TheAndreArtus 4 жыл бұрын

He is using polycarbonate moulds, which are very rigid (and smooth). The chocolate shrinks a little bit as it recrystallizes, on a rigid mould the chocolate pulls away (releases) from the mould. On a flexible mould the chocolate can distort the mould without releasing.

@juliusj65 4 жыл бұрын

if i freeze 24 hours the ganache , it makes me slow or hard to sell , when time is crucial ?\

@frontdesk884 8 жыл бұрын

Hello, This vide is great. I have some questions though please... You said we must wait 24 hours for the ganache to set. And then also 24 hours for the chocolate in the moulds to set. Should these times be in the refridgerator? And so this means that our ganache is already 2 days old by the time we complete the chocolates. So how long woould you expect a ganache filled bonbon (ie. 50%cream, 50% chocolate ganache, 10% butter) like these to stay good to eat? At room temperature? Refridgerated? Thank you for your explainations :)

@LemonSherbetCandy 8 жыл бұрын

Refrigerating them isn't the best, the wet environment would do the chocolate itself no good and you may end having the chocolate bloom on you. This means you will end up with the chocolate going white due to the humidity in the fridge. Realistically, once the ganache chocolates are ready, you would want them gone within the day. Two or three at the most. Answers seem to vary as to the length ganache can last for safely. The sugar contained in the chocolate does help to preserve it, along with the heating of the cream which is essentially pasteurising it.

@sanaaelfaroukimezzioui4793 3 жыл бұрын

Maestro

@joannaoakden6831 5 жыл бұрын

Where do you get the bars you lay the moulds across?

@javeriasiddiqui4232 4 жыл бұрын

How long is bon bons shelf life ?

@afisher999 2 жыл бұрын

Where can I find these spacing bars?

@michaelmdz 5 жыл бұрын

I want to ask what did you mean by crystallize and decrystallize?

@TheAndreArtus 4 жыл бұрын

He just means he is creating a small ridge of untempered chocolate, when the opening is covered with warm tempered chocolate the (Beta 5) crystals grow across the seam making for a more resilient structure. The working temperature of the enclosing chocolate may otherwise be too low to create a homogenous seam.

@GoogleUser-od1yv 6 жыл бұрын

Sir . Could you tell me how can we increase the shelf life of ganache for more than 1 month? What kind of preservatives we can add?

@thenaturalway2399 5 жыл бұрын

you should be able to reach one month shelf life by using water ganache instead of cream based ganache (so avoiding all dairy). You could use most liquors instead of water too ;-)

@dncviorel 5 жыл бұрын

Yeah, no idea how they do it. I've heard alcohol, sugar and fat helps with preserving, but how much, for how long...no idea.

@LM1234Life 5 жыл бұрын

Wish I had a tempering machine and a blowtorch!

@azuregiant9258 4 жыл бұрын

LM1234Life....and me!

@mellyearhart222 3 жыл бұрын

a (clean) hair dryer works as a very cheap version of a blowtorch :)

@binxwinx8434 4 жыл бұрын

My chocolates keep sticking in the mouled :O/ What am I doing wrong?

@TheAndreArtus 4 жыл бұрын

Are you using a chocolate with a sufficient cocoa butter content? If you are then your chocolate is probably not tempered correctly, if you are not you should look into getting the correct chocolate for moulding and covering. inter.valrhona.com/en/chocolate-catalog/product-range/couverture-chocolate/optimal-application/molding