Once again, nicely done. I like the control that using a piping bag gives you in filling the mould with tempered chocolate, but what about the remaining chocolate in the bag? Surely, you don't consider wasting it, right? How do you retrieve it for future use? One possible answer would be to finish your moulding project, then let the remaining chocolate in the piping bag to actually harden. Then, simply cut away the piping bag; is that what you do? Thanks for any feedback you can provide.
Hi there and thank you for the kind words. You are correct in your assessment. I let the chocolate get solid in the bag. Then I break the bag up a little in order to get smaller pieces of chocolate for future tempering of chocolate using the seeding method. /gustaf
Yes äntligen händer det nåt på den här kanalen! Bra instruerat och snygga blanka praliner. Skulle gärna se lite mer avancerad gjutning av choklad! Alltså ihopsättning och två/tredelade formar etc. vore kul. /Lina på Vegan Gotland
@@SimplyChocolateandmore Hey, your videos are very guiding. But still i have a doubt . That the ganache is not going for more than 10 days( that means the shelf life of chocolate ganache is too short) so how can( what type of stablizer and in what quantity of stablizer) we can use for increase the shelf life of chocolate ganache. Its really very helpful if you suggest me or reply me, thank you..
Så fina de blev, vad hade du för fyllning i?
Once again, nicely done. I like the control that using a piping bag gives you in filling the mould with tempered chocolate, but what about the remaining chocolate in the bag? Surely, you don't consider wasting it, right? How do you retrieve it for future use? One possible answer would be to finish your moulding project, then let the remaining chocolate in the piping bag to actually harden. Then, simply cut away the piping bag; is that what you do? Thanks for any feedback you can provide.
Hi there and thank you for the kind words. You are correct in your assessment. I let the chocolate get solid in the bag. Then I break the bag up a little in order to get smaller pieces of chocolate for future tempering of chocolate using the seeding method. /gustaf
Thank you. I'm glad that I'm beginning to think like a pro! :) I look forward to your future UA-cam videos.
Ja! Gud vad roligt med praliner. Perfekt eftersom jag precis har börjat att experimentera med hemmagjorda praliner :) tack tack för en bra video
+"Storfiskar" Tack och va roligt! Säg till om där är nåt du vill att jag ska ta upp på vägen. /Gustaf
+Simply Chocolate and more Färga praliner hade vart kul att lära sig. Sen kanske lite andra än gjutna praliner hur man doppar snyggt osv.
+Martin Jonsson håller med! Jag skulle också vilja lära mig att färga praliner.
Yes äntligen händer det nåt på den här kanalen! Bra instruerat och snygga blanka praliner. Skulle gärna se lite mer avancerad gjutning av choklad! Alltså ihopsättning och två/tredelade formar etc. vore kul. /Lina på Vegan Gotland
+linadurell Tack tack, va roligt! Ja nu kör vi och jag ser till att göra något sånt. Tack för tips! /Gustaf
Alltså jag får inte ut mina praliner från formen, vad gör jag för fel
What kind of chocolate do you use for the shell?
Do you have video about pralines filled with jam?
Are these moulds from chocolateworld? Which model are you using?
Perfect!
Vad använder du för choklad?
That's so nice and tempting... did you use compound chocolate?
Inte ila menat men sockerpojkarna var mycket roligare och tramsigare men ändå så blev allt så bra
How much chocolate do you use on a single praline mold( grams)?
Approximately 5-10g, though, it all depends on the size of the cavity in the mold. I always try to cast a thin shell of chocolate.
Thanks! So for instance if the mold has 24 holes in it then i would be needing 240g right?
@@SimplyChocolateandmore Hey, your videos are very guiding. But still i have a doubt . That the ganache is not going for more than 10 days( that means the shelf life of chocolate ganache is too short) so how can( what type of stablizer and in what quantity of stablizer) we can use for increase the shelf life of chocolate ganache. Its really very helpful if you suggest me or reply me, thank you..
What language is this?
Swedish
How to picking chocklate
Var hittar man formen?
+Jokez80 Du kan hitta formar på till exempel aso.se eller bakers.se /Gustaf
Engelsk titel och svenskt tal?
Va hände med sockerpojkarna
lalalalalal