Valrhona - The Essentials - The Molded Bonbons
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- Опубліковано 30 тра 2016
- In this program, Derek Poirier, the Ecole du Grand Chocolat’s USA pastry chef, gives us tips and advice on how to successfully complete each stage of the process of molding and filling the chocolate shells.
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Thank you. Greetings from Bulgaria
Awesome videos Chef.
Keep it up.
لا اله الا الله محمد رسول الله تبارك الله أحسن الخالقي
Thank you for your valuable advice!!
Amazing they look beautiful
Thank you for great tips! I learned something new everytime I watched it:)
Jesus.. This is what I call "art"
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.
Amo valrhona
Thank you
These videos are beautifully done. Thank you!
Amazing thank you
This was an excellent video, thank you. I've watched quite a few on YT yours has been the most informative and useful.
Thats was fantastic
Perfect 👌🏼
Those bonbons look good
Very nice
👍
👏🏻👏🏻👏🏻👏🏻
🥰🥰🥰
My favourite chef is there an online class by him?
Where do you get the bars you lay the moulds across?
the machine that keep the chocolate tempered is always on? to the keep chocolate warm or at some point the chocolate is getting cooler?
Maestro
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
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. ; )
When you drain your molds, how long should you leave them upside down before you turn them over to make a beveled edge?
what is the chocolate temperer you are using in this video?
Just a normal Bain marie. Maybe a dry one so it doesn’t use water
Hey everyone, does anyone know the name of the machine he's using? Thanks!
if i freeze 24 hours the ganache , it makes me slow or hard to sell , when time is crucial ?\
Is it common to put your shops logo on a bonbon?
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 ?
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.
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 :)
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.
Where can I find these spacing bars?
How long is bon bons shelf life ?
What happens if you put it in the freezer instead of waiting 24 hours? This is after the ganash is in
I want to ask what did you mean by crystallize and decrystallize?
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.
Wish I had a tempering machine and a blowtorch!
LM1234Life....and me!
a (clean) hair dryer works as a very cheap version of a blowtorch :)
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?
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 ;-)
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.
My chocolates keep sticking in the mouled :O/ What am I doing wrong?
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
Haidy
can I have a job?
A heat gun is needed :)
Major problem with such videos. We want to see the process rather than he presenter.