I had the opportunity to purchase handmade bon bons recently. It was a prudent purchase because of the cost. We got 1 or 2 of our top five favorites & savored them for over the course of a week. Now that I see what goes into a handmade bon bon & the skill it takes to make them, I got a bargain! You make it look so effortless & I just know that the practice it must take to not spill a drop. I think the fact that you both explained & showed techniques that I'd have never thought of, will give me the encouragement to try. Fantastic!
Thanks so much to Chef Christophe! Don’t forget to follow him on Instagram @christopherullpro and check out the blog post for the written recipe and instructions ⭐️ ⭐️ ⭐️ sugargeekshow.com/recipe/chocolate-raspberry-galaxy-bonbons/
Quelle excellente initiative à vous deux ! Merci pour ce transfert de connaissance. Christophe, ce fut un plaisir de vous regarder travailler. Soyez assuré que je regarde ces vidéos régulièrement :))) Merci et à une prochaine, je l'espère !
I love how this guy explained the steps. You also both work very well together. …Do I Sense some chemistry going on here between you both???🌺🌺🌺🤩🌺🌺🌺I don’t know!! Awe, maybe? 🤪🤪🤪 Great video either way! Thank you for such a fantastic series. I hope to see many more with this amazing chef guest!! 🥐🥐🥐Almond Croissants 🥐🥐🥐 lesson please🙏❤️🙏❤️🙏🇨🇦🙏
What I would LOVE to learn: Pate de Fruit; Fruit flavoured marshmallows; boozy marshmallows; different types of fillings for moulded chcolates (i.e. pistachio paste, feuilletine base, alcohol, whole cherries); fruit-flavoured caramels (raspberry, grapefruit). Macaronage. Thanks!
Excellent video series! this is helping me a lot. I have one question though, what brand is that thermometer? I'm finding difficulties getting a nice one
New subby here, I struggle to temper to chocolate, I'm just a newbie in the UK, learning how to convert cups to ounces and grams and trying to find substitutes for other ingredients, just found your channel so will try some of your recipes etc, love these bonbons though, I have a spraygun but have never used it, think I've just found an excuse to try it
You both are amazing. I watched your videos for one hour and time flies and I did not realize. Thank you for full of knowledge videos. Maybe one Day you make a video about cruchy layer bonbon. And at Last ı really Wonder that if I dont use glucouse what happens? Is it necessary for shelf life? Thank you again 🌺🌺
I would love get a recommendation for a sprayer for just doing 1-2 molds at a time for a hobbyist. I looked at the Iwata sprayers but it's the compressor that is expensive and seems overkill for me. Can you use any of the rechargable cordless airbrushes for such a small production? any recommendations or minimum requirements to look for! Thank you and keep up the GREAT work!
First off I have to say I love this! And Thank you for sharing, will be trying it but,I do have a few questions what is cocoa butter paste is there a way to make that ? Second question is to close the bonbons it looks like plastic ?Sorry I love the accent but , I could not understand what you were saying third question is NH the same that I put in my jams and jellies when I'm canning? Thank you very much and I will be watching more videos have a blessed day! 😁
You could obtain this cocoa butter paste by heating up your cocoa butter in a microwave , do not melt it … we are using acetate sheet to close bonbons. Pectine n’y can be used for jelly , yes . Good luck with your bonbons and do not hesitate to share them with us .
This has been an awesome series. Still wish I understood the cocoa butter portion a little better. Don't have that fancy melting pot, so help us home bakers out with that. Looking forward to more. It has been fun.
Totally understandable, I’m still amazed all of the gadgets he just has laying around in his kitchen. If you haven’t seen my tutorials about tempering in the microwave or write the seeding method, definitely check those out for alternative ways to temper! ua-cam.com/video/z1dHYZgko_k/v-deo.html
I’m making these this weekend!! Omg, soooo good!!!!! How long are these (and the other vanilla bean bon bons in earlier episode) shelf stable for? I want to make now (during down time)and ship to Canada in December. I worry about them expiring.
This video was so helpful! My first batch was so beautiful and yummy. With the extra chocolate, do you need to add more cocoa butter when re tempering?
Loving all your videos! I wish SO BADLY they had captions, it's so hard to understand what is being said at points, especially if it's phrases or products new to me. But for real - keep up the great work!
Bonjour à tous j'aime beaucoup vos vidéos sur le chocolat !!!, J'ai une question 🤔 pourquoi faire du cacao butter et le chocolat blanc ??? Et non pas du cacao butter uniquement,🤔😉 . D'avance merci pour votre réponse ❤️💪👏👍
thank so much for this classes of chocolate. i really loved this one about bonbons. im still confused with the word "couverture" . Barry 64% is real chocolate or couverture? also, instead of pectin NH may i use xanthan gum for the filling? does it need to be boiled? if not tell me why please. thank you so so much, The best for you guys!
I really like watching chocolate making episodes, except I'd like to see a bunch of different kinds chocolates made, and in different shapes. I have only found one channel that does it, but most of the videos aren't in English, so it would be nice to have an English channel to watch. This was a good video 👍
Hi! I was wondering if you know how I can get these mailed to Canada? I’ve been looking relentlessly for the power flowers online but cannot find any that mails to Canada.
For the extra chocolate that comes out of the mold, do you RE temper or you just heat up again and re use? Without re tempering and seeding etc? Thx a lot
You wait until it is hard and then scrap it into your bowl and reheat it. It solidifies too quickly to reuse it right away since it is falls to the table in a thin layer.
Hi...please I'm from Greece and I learned about Christopher from the show bake sqach. I wanted to ask you if I can find Christopher's recipes somewhere....please tell me i want very much the Christopher's recipe!!!
Hi chef, i have a questions why does my bonbon become sweating/ condensation after unmoulding the Bonbons eventhough i unmould it in 24c room temperature? Here in my country the weather is always 30c and above😭
I have difficulty spraying cocoa butter, even with a 0.7 mm needle (a grex system). Does anybody know the brand or product number of the larger airbrush he is using?? Grateful for any help.
For anyone having this same difficulty: I've tried about a dozen different airbrushes. Finally have one that consistently works with all brands of colored cocoa butters: paasche VL#5L (1.05 mm) seems to work perfectly. This one is siphon fed which initially I was opposed to, but now that I've used it (and like the idea of storing colors in siphon fed jars because they are much easier to heat and keep in temper) I'm sold.
Enjoy the chocolate bonbons series and everything chocolate. Would love to see more and also learn more about the various ganache and fruit fillings and chocolate modeling.
Pectin sets it into a jelly- it was so set they had to use a food processor to whip it into a smooth product. I believe corn starch would only thicken it but you’d still have an oozy product. which would risk oozing out.
The molds they are using are made from polycarbonate and very smooth on the inside. There isn’t anything to catch on the cotton ball. Just be sure to use a better made cotton ball that holds it’s shape .
I had the opportunity to purchase handmade bon bons recently. It was a prudent purchase because of the cost. We got 1 or 2 of our top five favorites & savored them for over the course of a week. Now that I see what goes into a handmade bon bon & the skill it takes to make them, I got a bargain! You make it look so effortless & I just know that the practice it must take to not spill a drop. I think the fact that you both explained & showed techniques that I'd have never thought of, will give me the encouragement to try. Fantastic!
Thanks so much to Chef Christophe! Don’t forget to follow him on Instagram @christopherullpro and check out the blog post for the written recipe and instructions ⭐️ ⭐️ ⭐️ sugargeekshow.com/recipe/chocolate-raspberry-galaxy-bonbons/
What recipes do you want to see on the NEXT season with Chef Christophe?? 🤔
How about a Cannoli Napoleon desert or a French puff pastry with a custard filling layered dessert. 🍫😄
@@raynichol8959 yummm sounds so good
Something that we can actually make at home without chocolatier equipment or inaccessible ingredients.
Kouign amann! Might be my favorite pastry from our local patisserie :)
We will have something like this soon ..
Quelle excellente initiative à vous deux ! Merci pour ce transfert de connaissance. Christophe, ce fut un plaisir de vous regarder travailler. Soyez assuré que je regarde ces vidéos régulièrement :))) Merci et à une prochaine, je l'espère !
Merci Sonia , c’est un plaisir de partager.
I never thought it takes too much work to do these. Fantastic work.
Oh my goodness, how beautiful they look! So much fun to watch!
Love his accent and tutorial so thankful
Such a fun accent! Thanks so much for watching 😁
Not only coming for experience but for the English accent too.. Sooo lovely.. I love u chefs
I have my own tiny YT channel where I teach people how to make candy, so this series has been an absolute treat. Thank you so much!
Love it , we are here to help everyone and have fun
How to make tempered cocoa butter paste and what ratio white chocolate did u take to colour the bon bon
Completely loved this chocolate series!!!
You and Christophe work so well together! Hope we see lots more joint efforts. Thanks for this fabulous series on chocolate. I learned so much!!
Thanks so much! Absolutely- more to come with Christophe! What recipes would you like to see next? ☺️
Love all of these episodes! Both of you are so amazing! 😃
Thank you so much 💕💕💕
More candy is always good. I am learning so much about chocolate. But whatever would be excellent! I will watch them all!!
Thank you so much for this tutorial. For some reason I always had problems closing the bonbons. Now it's super easy. Thanks!
I’m glad it helps .
Oui c'est magnifique !!!
The acetate on the bottom is very helpful! Thank you for that tip
Love, love, love this chocolate series - & would really like more 😃
We will have more beginning of next year . Focus on pastries with a lot of recipes
I really like this chocolate series. I would love to watch more chocolate videos.
So cool! I’ve always wanted to learn how to make these :D
Yay! Hope you like them 😄
Totally love this series! Have started making my own bon bon ~ my friends are in love.
Love it !!!!
Nice series.
I’ve watched this video about ten times now, even taking notes! I’m so excited to make my first batch 🤞🏽 thank you for this awesome tutorial!
I love how this guy explained the steps. You also both work very well together. …Do I Sense some chemistry going on here between you both???🌺🌺🌺🤩🌺🌺🌺I don’t know!! Awe, maybe? 🤪🤪🤪 Great video either way! Thank you for such a fantastic series. I hope to see many more with this amazing chef guest!! 🥐🥐🥐Almond Croissants 🥐🥐🥐 lesson please🙏❤️🙏❤️🙏🇨🇦🙏
We are sharing the same passion , educate our self and others about pastry. Chocolate and pastry has a lot of chemistry, that’s all ….
Love the series please make more episodes
Thank you vey much for this great episode 🥰❤️
How I am appreciating this free class ♥️
Video on how to make cocoa butter for tempering, please x
I follow you from algeria . You make great job .. thank's
I would love to see some plated desserts from you guys! U r a lovely pastry duet 🥰💜💙
Love these shows! Would love to have you make Diplomat Cake or Napoleons.
Sounds delicious
Your wish might come true
@@christopherull1852 Wonderful! Thank you for reading my suggestions.
What I would LOVE to learn: Pate de Fruit; Fruit flavoured marshmallows; boozy marshmallows; different types of fillings for moulded chcolates (i.e. pistachio paste, feuilletine base, alcohol, whole cherries); fruit-flavoured caramels (raspberry, grapefruit). Macaronage.
Thanks!
i loved this series :) i hope there will more of this in the future!
Absolutely! He’ll definitely be back. What recipes would you like to see Christophe make in the future?
@@SugarGeekShow i would love to see croissants like you mentioned or some modern kind of pastry 😍
Your wish might become true ;)
More chocolate please, please, please.
Always more chocolate!!!!
Excellent video series! this is helping me a lot. I have one question though, what brand is that thermometer? I'm finding difficulties getting a nice one
Made them , delish ❤
wonderful Liz you are Amazing
Love it. They look amazing 🤩
Some of my favourite episodes!
Yay thanks so much!!
New subby here, I struggle to temper to chocolate, I'm just a newbie in the UK, learning how to convert cups to ounces and grams and trying to find substitutes for other ingredients, just found your channel so will try some of your recipes etc, love these bonbons though, I have a spraygun but have never used it, think I've just found an excuse to try it
Welcome to the sugargeekshow!!!!
You both are amazing. I watched your videos for one hour and time flies and I did not realize. Thank you for full of knowledge videos. Maybe one Day you make a video about cruchy layer bonbon. And at Last ı really Wonder that if I dont use glucouse what happens? Is it necessary for shelf life? Thank you again 🌺🌺
You can put honey instead or agave .
J’ai essayé ! Top 👍🏻 Merci 🤩
Avec plaisir:)
Marvelous..👍🤩🤝💐
Y’all are the bomb❤️❤️
Christophe makes everything look so easy. 😊🙈
Right?? 😂
Wow!!! Love this series!!!
Thank you for watching
I would love get a recommendation for a sprayer for just doing 1-2 molds at a time for a hobbyist. I looked at the Iwata sprayers but it's the compressor that is expensive and seems overkill for me. Can you use any of the rechargable cordless airbrushes for such a small production? any recommendations or minimum requirements to look for! Thank you and keep up the GREAT work!
When you make the dark chocolate good night is the butter cold when you put it in or is it room temperature?
First off I have to say I love this! And Thank you for sharing, will be trying it but,I do have a few questions what is cocoa butter paste is there a way to make that ? Second question is to close the bonbons it looks like plastic ?Sorry I love the accent but , I could not understand what you were saying third question is NH the same that I put in my jams and jellies when I'm canning? Thank you very much and I will be watching more videos have a blessed day! 😁
You could obtain this cocoa butter paste by heating up your cocoa butter in a microwave , do not melt it … we are using acetate sheet to close bonbons. Pectine n’y can be used for jelly , yes .
Good luck with your bonbons and do not hesitate to share them with us .
This has been an awesome series. Still wish
I understood the cocoa butter portion a little better. Don't have that fancy melting pot, so help us home bakers out with that. Looking forward to more. It has been fun.
Totally understandable, I’m still amazed all of the gadgets he just has laying around in his kitchen. If you haven’t seen my tutorials about tempering in the microwave or write the seeding method, definitely check those out for alternative ways to temper! ua-cam.com/video/z1dHYZgko_k/v-deo.html
I’m making these this weekend!! Omg, soooo good!!!!!
How long are these (and the other vanilla bean bon bons in earlier episode) shelf stable for? I want to make now (during down time)and ship to Canada in December. I worry about them expiring.
I will recommend to keep them for 2 weeks max at 62-64 F
Hello. I just found your video. I love the techniques and fillings and would like to make this recipe. Can you please tell me the shelf life?
If you turn ruby chocolate into fudge do you still need to temper it? What fruits pair best with ruby?
When the cocoa butter was added is there a specific brand or type that is used? Recommendations please? Thank you.
I am using cacao Barry .
Very very very nice 👌
This video was so helpful! My first batch was so beautiful and yummy. With the extra chocolate, do you need to add more cocoa butter when re tempering?
Wow soo gonna try this thanks 😊love from Nigeria
Glad you like it , let us know how it comes out !!
I love this chocolate rain 🌧 .
I will love to see more of to of You😍❤
Me too! The chocolate rain is so satisfying 😍 What recipes would you like Christophe to do next?
Love this Thankyou!!!!!
This Medford, OR girl loves all you do!!! Question: what type/brand of warmer did Christoph pull the cocoa butter out of?
Amazing 💜
Thanks so much 💕
@@SugarGeekShow Love your channel. I'm actually about to make your red velvet cake tonight for the fourth time lol. Veronica from NJ💜
@@veronicastephens5408 hi Veronica! Thank you! So glad you like the recipes 😄
Hi , great video. Could you share what paint guns you are using?
What do you use for irridescence?
Loving all your videos! I wish SO BADLY they had captions, it's so hard to understand what is being said at points, especially if it's phrases or products new to me. But for real - keep up the great work!
The best ❤
Love these sweet videos!! Yum!!!♥️
Thank you for watching
i love this song 💖😗
Thank you!!
Which color did you use here, type? Can I got link maybe?
Wonderful video, thank you so much. My query is how long can you store these Bon Bon chocolates.
Bonjour à tous j'aime beaucoup vos vidéos sur le chocolat !!!, J'ai une question 🤔 pourquoi faire du cacao butter et le chocolat blanc ??? Et non pas du cacao butter uniquement,🤔😉 .
D'avance merci pour votre réponse ❤️💪👏👍
thank so much for this classes of chocolate. i really loved this one about bonbons. im still confused with the word "couverture" . Barry 64% is real chocolate or couverture? also, instead of pectin NH may i use xanthan gum for the filling? does it need to be boiled? if not tell me why please. thank you so so much, The best for you guys!
Couverture is chocolate .
You could use xanthan but you will have to play around with the recipe , finall texture will be different as using NH .
Awesome 😎
What’s the brand of the warmer?
If you do not have an airbrush what can you use?
you can splatter all the colors or you can use a paint brush to leave swipes or your finger.
I really like watching chocolate making episodes, except I'd like to see a bunch of different kinds chocolates made, and in different shapes. I have only found one channel that does it, but most of the videos aren't in English, so it would be nice to have an English channel to watch. This was a good video 👍
We have 6 episodes exclusively about chocolate.
Hi! I was wondering if you know how I can get these mailed to Canada? I’ve been looking relentlessly for the power flowers online but cannot find any that mails to Canada.
I've always wanted to make these. Any chance of showing a method without the airbrush?
We could in the future….
For the extra chocolate that comes out of the mold, do you RE temper or you just heat up again and re use? Without re tempering and seeding etc? Thx a lot
You wait until it is hard and then scrap it into your bowl and reheat it. It solidifies too quickly to reuse it right away since it is falls to the table in a thin layer.
If you have a warmer big enough you could tap over the warmer and keep your chocolate temper .
What is the formula of fruit puree to simple syrup? For raspberries, for oranges, for peaches?
Please. Share the raspberry puree measurements..of
Raspberry fruit,sugar n pectin Nh...
What’s the shelf life for these
Hi...please I'm from Greece and I learned about Christopher from the show bake sqach. I wanted to ask you if I can find Christopher's recipes somewhere....please tell me i want very much the Christopher's recipe!!!
What’s the shelf life of these bonbons at room temperature.
Fab , crocubush xx
Hi chef, i have a questions why does my bonbon become sweating/ condensation after unmoulding the Bonbons eventhough i unmould it in 24c room temperature? Here in my country the weather is always 30c and above😭
On love
I have difficulty spraying cocoa butter, even with a 0.7 mm needle (a grex system). Does anybody know the brand or product number of the larger airbrush he is using?? Grateful for any help.
For anyone having this same difficulty: I've tried about a dozen different airbrushes. Finally have one that consistently works with all brands of colored cocoa butters: paasche VL#5L (1.05 mm) seems to work perfectly. This one is siphon fed which initially I was opposed to, but now that I've used it (and like the idea of storing colors in siphon fed jars because they are much easier to heat and keep in temper) I'm sold.
Where does Chef Christophe buy all this products? icant find the caco butter,chocolate,molds, color ,etc
You have some of the ingredients link below the video on the description, others can be found on Amazon
How do you get your tempered cocoa butter?
It is maintain into a warmer “ez temper “ between 33 and 34 C
Need a substitute for pectin please and thank you!
You use alcohol to thin it for airbrush? I wondered if any artists airbrush wouod do. Nice.
Would love to see petit pain
Sounds yummy! Great idea
Enjoy the chocolate bonbons series and everything chocolate. Would love to see more and also learn more about the various ganache and fruit fillings and chocolate modeling.
Can you replace pectin nh with corn starch?
Pectin sets it into a jelly- it was so set they had to use a food processor to whip it into a smooth product. I believe corn starch would only thicken it but you’d still have an oozy product. which would risk oozing out.
Never tried , let me know if you do …
How to make simple syrup? Thx!!
It’s equal parts water and sugar boiled until the sugar melts- which happens quickly. That’s it.
What size piping bags are those?
the blog post says “large”.
@@daneekaplan4284 I saw that but they are so much bigger than the larges I ordered. 🤷♀️
Isopropyl alcohol? For human consumption?
Love the video..I'm afraid cotton ball would leave some strands behind though.
The molds they are using are made from polycarbonate and very smooth on the inside. There isn’t anything to catch on the cotton ball. Just be sure to use a better made cotton ball that holds it’s shape .
@@daneekaplan4284 thank you!!!!!
You could also airbrush cold air … with the pressure any left off cotton will go away …
What's the Substitute for cocoa butter
Learn how to temper cocoa butter properly, and you’ll NEVER need to waste money by adding cocoa butter silk/paste to get it to temper.