Bonbons with untempered cocoa butter
Вставка
- Опубліковано 28 лип 2024
- Bonbons, with untempered cocoa butter? This time i use cocoa butter at different temperatures. Some of the designs are made with untempered cocoa butter. Yes you heard me right. I have told you so many times, to temper your cocoa butter and cool it at curtain temperatures. Leave it to crystallize over night... But this time i made all the mistakes you shouldn´t do, but the bonbon shells are perfect. I even cooled the shells at 5 degree celsius, and only for 2 hours. And they came out beautiful.
Now, if you don´t temper chocolate, it will give you problems, because the contraction will not be sufficient. And you will have wrong fat crystals, which will give you fat bloom. But untempered cocoa butter contracts about 2-2.5% when cooled. Tempered chocolate does the same when tempered. Un-tempered chocolate contracts less. So here we have the explanation. I don´t know the long time effect on the shells, but I will keep a eye on them for the next month.
They should melt a little faster then normal. Because tempered cocoa butter has a higher melting point. But, because the layer is only very, very thin, it may doesn´t make a difference.
I hope you like the science of this:)
Have fun - Розваги
Very very appealing ..
Thank you..Tracher🤩🤝💐
Another great video Markus!!! Thank you for your time!
Looks great Markus, good tips and tricks again, thanks for sharing 👍🏻
Gorgeous colors. I wish I didn't live in country with high summer humidity. Or I'd try your designs after each video. Thank you for making mistakes (on purpose of course 😅). It helps. 👍
very pretty! thank you. You give hope to those of us who are not professionals ,
Thank you so much for the help and beautiful work you share.
Cómo siempre. Bellísimos!!!
You're an artist!👏
Beautiful work!
Great hard work which you make it look so easy and those smile 😊 👌🙏
Amazing. Thank you for sharing
Thank you so much for content like this. Please do more visual comparisons like these, between best practices and undesirable conditions.
Really lovely!!!
Really beautiful
Great job, thank you
Hello, Kiryat is a very elegant and beautiful chocolate. I wish you success
Very good work
beautiful
Thank u
❤❤❤❤beautiful
Very beautiful!! I'll ask if I can use gel food color to color the cocoa butter?
It's nice
Génial
Great video what do you do with the leftover chocolate that you pour out of the molds? Can you re use it
Very good demonstration, Marcus. It appears that the untempered cocoa butter versions are not as crisp and precise as the tempered ones, but they aren’t bad either. I have cocoa butter in plastic bottles (Chef Rubber - USA), and I know that I have overheated them a few times… probably around 48-51 C. I hope I have not ruined them at such temperatures.
You Can fry with cocoa butter😉
@@SweetKitchenSkills Wow!... OK, then that means I'm good to go. All I have to do is re-temper it. Down here in south Texas we say, "Muchas Gracias!" 🙂😇
Bravooo
Are there any good books to learn more on tempering chocolate and the science?
انا من الجزائر ،ممكن تحطوا ترجمة مع الفيديوا،روعة
Please share bon bon filling recipes
lindo
Great stuff you have on these videos, Markus. This you´re saying about the "untempered" spray is true. I heard it (read it) myself first from F. Migoya (The Elements of Dessert), but was your airbrush warmed up from the cabinet or colder (to see whether it's the cold air acting or the metal)? Tak skal du have
My spraygun is allways a little warm. Otherwise the butter gets stuck
❤супер😊
With out cocobutter we make bonbon ?
Markus, very beautiful design! Can you help me please? I followed your advice from other videos and colored bonbons have a perfect shine, but every time I make bonbons, about 1/3 of the bonbons sare hard to get out of the mold. I am doing a chocolate test and it is tempered. My actions: after coloring the molds, I let the cocoa butter stabilize at 16 ° C overnight. Tempering milk chocolate 45-31 / 32 ° C with callets. I fill the mold chocolate, make capsules and send it for crystallization at 10 ° C for 20 min. After I send mold to 16 ° C for another 1 hour or more, sometimes at night. As a result, 1/3 of the capsules do not come out. I can't reach them from mold, but the other 2/3 look great, without defects. what do you think is the problem?
Hi, i had the same and I once heard that if the bonbons don’t come out of the mould, your cacaobutter isn’t correctly tempered or the temperature of your mould wasn’t correct. Maybe you can also try to cool down the mould/bonbons (when completely finished) back in the fridge for 20 min. Cover them with a plastic sheet. Good Luck!
Traduza em português por favor Brasil 🇧🇷
Always enjoy your videos.
Question..sometimes you temper cocoa butter and other times you do not temper…
Is there a reason? Does the cocoa butter react differently to the chocolate?
Watch my video with untempered cocoa butter
Sir make some ganache videos too
Hi! Love the videos. Did you get any fat bloom with the untempered shells? Thanks again for the cool vids :)
Hello Brian. The shells are still shiney. No fatbloom at all.
@@SweetKitchenSkills excellent!!! Thanks for getting back to me. So the airbrush re-tempers the coco butter, I have had the same results. I was wondering about it because I definitely overheated my coco butter and the result was still lovely and shiny 😀
Any updates? How did the shells woth untempered cocoa butter hold up, any blooming? Nice video
Hello. They all look the same. No blooming at all😊
Awesome :) thanks for letting us know
❤❤❤❤❤❤❤❤❤
design looks fuzzy though perhaps because cocoa butter melted the initial chocolate pattern...
So did the fat bloom appear? On the non tempered ones. Thank you
No fatbloom 😀
What kind of spray gun do you recommend me to buy ?
@@SweetKitchenSkills Thank you so much
👍👍👍👍👍👍👍👍👍👍
Chef tell me the how to make coco butter spray
Hello. Sorry. haven´t seen this question before now. 50% chocolate, 50% cocoa butter. Use at 26-30C
Does the untempered cocoa butter shells start melting on room temperature
No They dont.
Can you share some recipes for bonbons 😊😊
Sure I will wait for that 😀😀😀
What is green colour plz ingradiance send in English
Pavoni. Watch the other videos😎
so what is the update? did the untempered cocoa butter produce fat bloom?
No. I kept them for 1 year. They never bloomed.
How to make it shiny ?
Watch all my videos and you will understand
What kind of mixer do you have?
Mixer????
ഹ്ഹഗ്
😮@@SweetKitchenSkills
یحسراه حنا فی الجزایر هاذی قدیمه عندنا
English please:)
Hello Markus
can a silicone mold be used?
@@SweetKitchenSkills
Gracias por la respuesta
Comprare el molde adecuado entonces
Saludos desde Guatemala 🇬🇹
Thanks for answering I'll buy the right mold Greetings from Guatemala 🇬🇹
Yes. But there will be no shine
I'm from India