Hi Nenette! I'm so glad I recently discovered your channel! What great content! Extremely informative and right to the point! Because the holidays are approaching, I wanted to learn how to work with chocolate to make some treats as gifts. There are lots of great videos on working with chocolate but I find myself really enjoying yours the most! Thanks for all your effort! I hope you're still making fresh content too. I hope you have a merry Christmas!
Just watching this again as i make my first attempt at filled shells! I think the tempering went OK (microwave seeding) and I have made white chocolate, passionfruit & lime ganache to fill. Not sure about the actual mould though..too cheap and plasticy I suspect so I might have to spend a bit more...also it seems that the walls of the shell look very thin. Still in the mould at the moment but in the video yours look thicker. However the spare choc I spread out to make shards did indeed start to curl the mat it was on and broke away really easily
The flavour sounds wonderful! The mould you need is a rigid, polycarbonate professional chocolatier's mould. The floppy silicone ones don't work I'm afraid!
@@NenetteChocolates yes it was actually a solid one but not polycarbonate..some cheap acrylic and it just wasn't right. End result with second better mould that I had is great, if a little small LOL
I'm very happy to have found your channel. The way you explain the process of making chocolates is "grand", and after each and every video I watched I feel like running into my kitchen to try out your methods. Just a brief question: what is the temperature in °C of your fridge? I've watched a few videos made by Callebaut and they place their chocolates in professional fridges at a temperature between 12 - 16°C.
Thank you so much for watching my videos and for your lovely feedback. The fridge is a professional chocolate fridge which is set at 12 degrees C and has a dehumidifier to drive off the moisture you get in normal fridges. Sadly, these are quite expensive but important. I also use a normal domestic fridge for really short bursts of time to quickly set the chocolate. But no absolutely no longer than 10 minutes to make sure there is no risk of sugar bloom. If you have somewhere cool and dark (around 12 degrees C!) for storing your chocolates once they're made, this will substitute for the chocolate fridge. I hope that helps.
@@NenetteChocolates Thanks for the quick response. Much appreciated! Currently, I feel I don't need a fridge. I'm living in Germany and the outside temperature at the moment is -2°C. Guess if I open the door for a short while, the living room temperature will soon drop down to 12°C. Will just have to close the curtains so that no sunlight can enter. 🙃😉😊
I'd be happy for you come to my studio for a workshop on hand-rolling chocolate truffles. Do get in touch if this is something you'd like to do. Nenette
As always excellent job
Fantastic advice!
Hi Nenette! I'm so glad I recently discovered your channel! What great content! Extremely informative and right to the point!
Because the holidays are approaching, I wanted to learn how to work with chocolate to make some treats as gifts. There are lots of great videos on working with chocolate but I find myself really enjoying yours the most! Thanks for all your effort! I hope you're still making fresh content too. I hope you have a merry Christmas!
Thank you for your wonderful feedback. And do send me pictures of your chocolates - I'd love to know how you get along.
Just watching this again as i make my first attempt at filled shells! I think the tempering went OK (microwave seeding) and I have made white chocolate, passionfruit & lime ganache to fill. Not sure about the actual mould though..too cheap and plasticy I suspect so I might have to spend a bit more...also it seems that the walls of the shell look very thin. Still in the mould at the moment but in the video yours look thicker. However the spare choc I spread out to make shards did indeed start to curl the mat it was on and broke away really easily
The flavour sounds wonderful! The mould you need is a rigid, polycarbonate professional chocolatier's mould. The floppy silicone ones don't work I'm afraid!
@@NenetteChocolates yes it was actually a solid one but not polycarbonate..some cheap acrylic and it just wasn't right. End result with second better mould that I had is great, if a little small LOL
I'm very happy to have found your channel. The way you explain the process of making chocolates is "grand", and after each and every video I watched I feel like running into my kitchen to try out your methods.
Just a brief question: what is the temperature in °C of your fridge? I've watched a few videos made by Callebaut and they place their chocolates in professional fridges at a temperature between 12 - 16°C.
Thank you so much for watching my videos and for your lovely feedback. The fridge is a professional chocolate fridge which is set at 12 degrees C and has a dehumidifier to drive off the moisture you get in normal fridges. Sadly, these are quite expensive but important. I also use a normal domestic fridge for really short bursts of time to quickly set the chocolate. But no absolutely no longer than 10 minutes to make sure there is no risk of sugar bloom. If you have somewhere cool and dark (around 12 degrees C!) for storing your chocolates once they're made, this will substitute for the chocolate fridge.
I hope that helps.
@@NenetteChocolates Thanks for the quick response. Much appreciated! Currently, I feel I don't need a fridge. I'm living in Germany and the outside temperature at the moment is -2°C. Guess if I open the door for a short while, the living room temperature will soon drop down to 12°C. Will just have to close the curtains so that no sunlight can enter. 🙃😉😊
Please make a hand rolled truffles class thank you
I'd be happy for you come to my studio for a workshop on hand-rolling chocolate truffles. Do get in touch if this is something you'd like to do. Nenette
Why are these truffles rather than bonbons?
They are one and the same! I have discovered that we call them bonbons or truffles depending on where we are in the world. Which is rather wonderful!