This is a fabulous video. Thank you so much for the inspiration. I have a box of peaches and I think I'll try doing this with peach puree. Yum. Please keep these videos coming. They're great.
He's cooking using induction (aka magnets) this means the vibrations warm the pan directly. Putting a silpat on, especially for highly sticky substances such as caramel just make for easier cleaning! ;)
Hello Chef Philippe. You are a great teacher. Liked your video so much. Whats the time gap when you started with black, green and yellow cocoa butter spray on mold. Also did you keep mold in refrigerator or at room temperature. Means what should be gap between each spray. Also I believe room temperature also plays most important part in making such chocolates. So what should be room temperature.
Wow its ausum. Did not leave any minute details. Its glossy nd wonderful i too want to take a class. Its great to see such beautiful video chef thank you
I have a question, please. When you need to use the cocoa butter to spray the mould before using it with chocolate, is it just cocoa butter alone or is it cocoa butter with the chocolate? Also, when you are melting the chocolate, do you use some cocoa butter in the chocolate?
Where should I store my new bag of Callebaut chocolate and cocoa butter. Where do I store my finished chocolate bonbons and remaining colored chocolate?
I understand the coloured coco butter needs to be at 30 degrees Celsius, what temperature does the pre-crystalized chocolate have to be when pouring to form a shell? Im having trouble with my cocoa butter sticking in the molds after unmoulding chocolates in some places.
Hi chef thank you for sharing this recipe with us I love the simplicity of your explain….please can I use banana instead of green apple and reduce the amount of sugar
Or make it by combining Granny Smith apples, sugar, and vanilla in a pot. Look up a raspberry puree video and play around the green apple ratio until right.
You can make a puree of most fruits by boiling for with 10% sugar for around 2 hours - make sure it doesn't caramelise. They should then be a squishy texture - remove the seeds, then add everything to a food processor to puree.
Can I use food coloring without the cocoa butter? like brushing a light amount of food coloring on the bottom of the mold before pouring in the chocolate
Hi Eva, Yes, we do have the heat on - it is used to stabilize the pan and prevent it from sliding. The glass cooktop is quite smooth and the pan easily moves, so we use a silpat to prevent this. It can also keep the cooktop clean in case of an accident. Silpats are heat safe up to 580°F, and therefore are not damaged - however this is only applicable for induction style cooktops. This technique should not be used on glass cooktops (as often found in the home kitchen) or of course on gas cooktops.
I love your work. Where is the spray gun found and the moulds? I would like to buy. I have acetate moulds but I'd rater have the ones you use. Thanks for sharing 👌🏾👌🏾👌🏾🥰
Spray gun- iwata is a reliable brand that the pros recommend. Not sure about the air compressor though. Moulds are polycarbonate and can be bought from Chocolate world, implast, martello. Or just look for good quality polycarbonate moulds
hi! i juz found this very nice chanel. how to be a member of this community? because am interest to learn how to make chocolate from the begining. pls hope to hear soon
For the coloured outer layer cocoa butter there's companies like ibc, Roxy and rich, chefrubber and many more available on Amazon or search for it in your area. For the apple puree filling- mycryo cocoa butter- it's made by callebaut and can be purchased from speciality Chocolate shops or even Amazon in the UK. Good luck!
This was a good video, except for the scrolling screen when the video was moving to a new page of instructions or ingredients. The scrolling made me dizzy, and nauseous. Other than that it was a good video 👍
● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير . ● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير . ● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير .
Thank you! I've struggled with capping fluid filled bonbons.
Thanks Sir... For this wonderful video.... Your style to explain is excellent.... I love this...
Thank you!
You have a freaking chocolate faucet? How awesome are you!
lol thats a melting and tempering machine
This is a fabulous video. Thank you so much for the inspiration. I have a box of peaches and I think I'll try doing this with peach puree. Yum. Please keep these videos coming. They're great.
Hi Elite,
You could get a free month trial to watch more courses and also get a chance to win our giveaways.. All details are here: bit.ly/2YDOr96
@@ChocolateAcademyOnline AWESOME!!. I'll sign up now.
@@ChocolateAcademyOnline I couldn't get a free month coures because i'm from Egypt . Realy. I'm so sad
@@softreemcompany8438 We understand and we are thriving to make our memberships available in more countries in the future.
Chef Philippe, Why do you use a silpat on the induction? Thank you, great video by the way.. :)
Please continue this series of Bonbon fillings ….❤️ from India
Great work with great patients 👍👌😍
Do you have video on how to use colored cocoa butter without airbrush
We have this one: www.chocolateacademy.online/courses/Milk-Chocolate-and-Grapefruit-Molded-Bonbons
I am so curious as to what is the purpose of the silpat under the pot??? I had never seen a silpat like that!
He's cooking using induction (aka magnets) this means the vibrations warm the pan directly. Putting a silpat on, especially for highly sticky substances such as caramel just make for easier cleaning! ;)
Hello Chef Philippe. You are a great teacher. Liked your video so much. Whats the time gap when you started with black, green and yellow cocoa butter spray on mold. Also did you keep mold in refrigerator or at room temperature. Means what should be gap between each spray. Also I believe room temperature also plays most important part in making such chocolates. So what should be room temperature.
Wow its ausum. Did not leave any minute details. Its glossy nd wonderful i too want to take a class. Its great to see such beautiful video chef thank you
Thank you Rosy. !
Thank you for the impeccable demonstration of bonbon making techniques! I would like to gift these to friends and family, so how long do they keep?
Hi Jasmin, you can keep them up to 6 weeks at a temperature of 8ºC - 16ºC. Thank you
I have a question, please. When you need to use the cocoa butter to spray the mould before using it with chocolate, is it just cocoa butter alone or is it cocoa butter with the chocolate? Also, when you are melting the chocolate, do you use some cocoa butter in the chocolate?
Where should I store my new bag of Callebaut chocolate and cocoa butter. Where do I store my finished chocolate bonbons and remaining colored chocolate?
Will this recipe work with any fruit puree?
Hi please what about conservation time and degree thanks.
The technique for runny fillings is simple - bruh you need a spray gun to pre-seal it before you cap it
I understand the coloured coco butter needs to be at 30 degrees Celsius, what temperature does the pre-crystalized chocolate have to be when pouring to form a shell? Im having trouble with my cocoa butter sticking in the molds after unmoulding chocolates in some places.
is there a way to close them without the use of a airbrush??
Hi chef thank you for sharing this recipe with us I love the simplicity of your explain….please can I use banana instead of green apple and reduce the amount of sugar
What is DE of this glucose? (42-45?)
Hey...Chef Nice tutorial n innovative flavor lvly
Thank you!
Thanks. Can I replace Mycryo by cocoa butter pistoles?
Great recipe! How about the green apple puree? How do you make that?
Thank you! You could actually buy the apple purée.
Or make it by combining Granny Smith apples, sugar, and vanilla in a pot. Look up a raspberry puree video and play around the green apple ratio until right.
You can make a puree of most fruits by boiling for with 10% sugar for around 2 hours - make sure it doesn't caramelise. They should then be a squishy texture - remove the seeds, then add everything to a food processor to puree.
Great job ❤
Nice content! Thanks for sharing the techniques!
You are very welcome !
Hi. Sir ty so much you give great idea and great Tips you are great 👌👌👌👌👍, but no airbrush than how can do this
What kind of spray gun is this?
Hi.How long would be the shelf life?
Can I use food coloring without the cocoa butter? like brushing a light amount of food coloring on the bottom of the mold before pouring in the chocolate
how to you made that beautiful green apple purèe? it's possible to share the receipe?
You can actually buy the apple purée, already made.
Can you also use a normal cocoa butter spray that you can buy?
Can I use tempered cocoa butter and add candy color in it for airbrush? If yes then what we be the ratio?
thank you chef
What a great video, thank you for sharing this .
I love your work, I would like to know more about the moulds you use: the size, the grams, the material, or where I can buy it! Thanks
These are polycarbonate moulds and can be purchased from Chocolate world
Why does he have a silpat mat on the stove at around the 5min mark? (Surely he's not got the heat on AND a silpat mat.... at the same time?)
Hi Eva,
Yes, we do have the heat on - it is used to stabilize the pan and prevent it from sliding.
The glass cooktop is quite smooth and the pan easily moves, so we use a silpat to prevent this.
It can also keep the cooktop clean in case of an accident. Silpats are heat safe up to 580°F, and therefore are not damaged - however this is only applicable for induction style cooktops.
This technique should not be used on glass cooktops (as often found in the home kitchen) or of course on gas cooktops.
@@ChocolateAcademyOnline OK, so merely as a stablizing mechanism. Interesting. Thanks for that!
Hello, can i do the same with strawberry or another fruit?
Hi Mr, what do u mean by apple pure, just a minced apple??
Hi amazing video just want to knw Which machine you are using for air brushing?
Hello sir
Which moulds are u using?
Thanks sir,for this wonderful video
What kind the colors is?
Thank you for this video. The chocolates are beautiful. I have a spray gun that I use for airbrush colors on cookies, can I use it for cocoa butter?
Hello Daniela, yes you can use it for cocoa butter as well.
Hello chef, is it possible to temper chocolate without using thermometer?
Hi, yes, It's possible.
Chef could I substitute the purée for a different flavor ?
Can you tell me how I color the chocolate of any color I want? pleas sir
I do not have the spray gun, there is any way to replace it? Thanks
Hi Paula,
There is no real alternative to spray gun as nothing else will provide the same result it does.
Thank you
Thanks Chef and Cacao Barry. Can i ask, what is a brand of spray gun used in this video?
Hi, this is a LEMMER A - 600
😘😘😘
Helo chef would you tell me that if i follow your recipe then thus bon bon was perfectly made?
Hi. What spray nozzle and compressor is used for airbrushing the mold?
Thank you
You're very welcome!
I assume that every time you used chocolate it was already tempered, right? Also why do you pre crystalyze?
Most of the time, yes, but it is always specify in the course. Precrystallized chocolate gives a better gloss and make the chocolate easy to unmold.
I love your work.
Where is the spray gun found and the moulds? I would like to buy. I have acetate moulds but I'd rater have the ones you use. Thanks for sharing 👌🏾👌🏾👌🏾🥰
Spray gun- iwata is a reliable brand that the pros recommend. Not sure about the air compressor though. Moulds are polycarbonate and can be bought from Chocolate world, implast, martello. Or just look for good quality polycarbonate moulds
Lovê it! It’s so clear ! Thanks :)
Thanks, chef. I have a question. What brand of chocolate do you use and how much cocoa is? Thank you
Callebaut
I love ur all creations, please can you show me how to make liquor bonbon chocolates
Hi Ansuya, we have a rum truffle recipe here; bit.ly/2AZKkWk
@@ChocolateAcademyOnline Hello, could you tell me where I can find the recipe for rum truffles. The link does not work. Thank you
can u share Wat type of food colour did u use. Wat brand
We used IBC colored cocoa
butter
Pls cocoa butter colour recipe share 🙂
Thanks for the feedback, we'll keep that in mind when planning our courses content :)
OMG!!! ITS A CHOCOLATE FAUCET!!!
hi! i juz found this very nice chanel. how to be a member of this community? because am interest to learn how to make chocolate from the begining. pls hope to hear soon
Hello, please make sure to sign up to our newsletters, you will get all the information on how to become a member: www.chocolateacademy.online/s/
What is the name of your cocoa butter? Where i can find it
For the coloured outer layer cocoa butter there's companies like ibc, Roxy and rich, chefrubber and many more available on Amazon or search for it in your area. For the apple puree filling- mycryo cocoa butter- it's made by callebaut and can be purchased from speciality Chocolate shops or even Amazon in the UK. Good luck!
How long is bon bons shelf life ?
This one is about 6 weeks, to be conserved between 8ºC - 16ºC
Chef please tell me your name. Just registered for class. Great Instructor and simplified techniques. Thank you.
Hi Cris, This is Chef Philippe Vancayseele. Thank you
um, how does someone make apple puree?
You can buy it already made :)
I'm not exactly sure but he sounds French.
Please turn off the chocolate faucet 😅
Show your craziness ...Hit like and do subscribe
Very nice sir good
Puedo ver las imágen pero no puedo seguir sus instrucciones porque mi idioma es el español gracias.
This was a good video, except for the scrolling screen when the video was moving to a new page of instructions or ingredients. The scrolling made me dizzy, and nauseous. Other than that it was a good video 👍
How to take classes,
Hi, you can find all the details here: www.chocolateacademy.online/s/
Thank you
❤❤❤❤❤
Woww!❤
Thank you!
hi, im curious, why do you use the mycro cocoa butter for the filling?
thanks for the video btw :)
I think it's purely to correct for the filling's texture
● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير .
● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير .
● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير .
Tap of chocolate😷
ما شاء الله تبارك الله
Hello chef Philip,
I have some questions to ask to you about chocolate making,
May I get e-mail id of yours to get a through guidance?
Thank you.
Hello Vipula, if you are a member of the Chocolate Academy Online, please ask your question in the online community for the Chef to adress it. Thanks
Lol, yeah chocolate green apple bon bons are easy AFTER you created it. Subscribed #jellyroll
なんかの卵にみえんね
Have you ever worked with the Dörr Chocolate spray cabin?
ua-cam.com/video/S-WFMsZqrbU/v-deo.html
Thank you