How to Make Hollow Shells & Filled Chocolates
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- Опубліковано 16 кві 2019
- Passion Fruit Caramel recipe at www.amylevin.co.uk/how-to-mak...
Get the equipment I recommend for chocolate and dessert making at kit.co/amylevin/chocolate-making
Join my online courses at www.amylevin.co.uk/online-cou... - Навчання та стиль
Wow, what a fabulous video quality- and content-wise! Loved it, thank you❤️❤️❤️
Glad you enjoyed it!
I never would’ve thought of this! Thank you so much. This is exactly what I was looking for.
I loved every bit of this!
Thanks! :)
Cool! Thanks for posting this!
You're welcome :)
Wow, such a great content, thank you Amy😊
Thanks very much!
Oh my Amy that is amazing xx
Thanks, Phil :)
damn that looks good
Amazing !
It helped a lot to me .....
Glad to hear that
I really enjoyed this video
I'm so glad!
woah!!!! subscribed!!
awesome VD, taught me a lot, what was the filling you added?
More people should see this
That's very kind, thank you.
Hi hello these are good for Xmas thanks
Wonderful! You're very welcome.
Wow love this!
Thanks! It's a fun technique.
What is the alcohol for? Is it just straight up vodka? Or would a simple rubbing alcohol work for it?
Help! I don't understand what chocolate can be used for the mold shells. Is it any dark chocolate, or what specific mix does it need? Thanks so much!
I use my own stone ground chocolate, but you can buy couvertures that are specifically for shelling. You'll see on the bag that they have a guide on what that specific chocolate is good for, so you can choose the one to used based on your needs. I hope that makes sense.
@@AmyLevinchocolate A lot of sense! Thank you so much!
Hi, did you fill it only with the liquor or did you mix the liquor with gelatin?
The filling is an emulsification and I don't use gelatin :)
@@AmyLevinchocolate Thank you for replying.
What do I do if I want them to have a smooth 'floor', i.e. half spheres instead of full spheres?
You apply a chocolate cap to the back. I have a deep dive livestream on the topic of shelling and capping at www.amylevin.co.uk/hts
Nyzz
good TEC
Is that tempered chocolate in the beginning
Indeed it is
What is the center filling......plz tell......over all its ossum 🤩
Thanks! It's a passionfruit ganache :)
Lovely work Amy
what's that yellow filling it looks nice.
That's a passionfruit ganache :)
Recipe for chocolate?
You can find loads of free recipes for chocolate on my website amylevin.co.uk/free-stuff :)
How to increase shelf life of chocolate ganache
Best thing I have found is to shell ganache, like in this video. Keeping air away from it is the key. My ganaches keep a min of 8 weeks at room temp when shelled. :) But also, reducing water/liquid content is also a key to a longer shelf life.
Why did you get it on your hand instead of dipping it with a toothpick.
I've never used a toothpick to coat chocolates, actually. I use my hands because it gives a lovely texture and it's fast.
Why not use different molds
You can use any mould you'd like, not sure what you mean... ?
Wasn't expecting the beat to drop that hard 😬
Haha :)
Halooo ...it was awsm ...but u didn't mention the filling...pls give details about fillings ....it'll be useful
Heya! If you'd like to learn about fillings, I teach several bonbon classes via livestream at www.amylevin.co.uk/lsc
Hello mam...plz make full video on bonbon chocolate
fishyyyyy
Good god this editing is making me sick...
I'm sorry to hear that. I hope you're feeling better.