Thank you for watching - and yes you can! Take a look at the separate video in this collection that covers tempering white chocolate. You can then use this to create your shells. A watch-out for you with white chocolate: the shells it makes can end-up on the thin side which can result in difficulties getting the truffles out of the tray at the end. If the shells seem quite 'transparent' to you when you create them, then, when the chocolate has just set - don't leave this too long - repeat the shelling process i.e. make the shells double-thickness. A thin layer of chocolate as the shell is a good thing but you may want to perfect your technique before you experiment with this. Have fun :)
So I assume that silicone moulds (which I have a couple of) are actually not that helpful as they are so flexible that your techniques (which look great!) woudl be pretty difficult. I must admit to having tried to make shells by sort of painting the inside of the holes with chocolate whichof course is pretty difficult and means often a very thick base and no sides as it runs back down ! Never thought of turning upside down (and of course my chocolate was not tempered either)...it's all starting to make sense now. Thank you
Wonderful. Great to learn the basics. Have you tried pouring dark chocolate into the mold, letting it set, then pour white chocolate, let it set, repeat again, to create a layered effect?
Hi, thanks for your video! You explained very clearly with details! I’m new to tempering. I have one question, how long shall I wait for the shells to set before putting ganache into the shells? Or shall I put them in the fridge? Thanks!
Thank you for watching and I'm pleased that my video has helped you. In answer to your question, once you have made your shells, before you put your filling inside, put the tray of empty shells into the fridge for 10 minutes. This will shock them into setting quickly. Then bring them out and pipe in your filling. I tend to put the filled shells back into the fridge to set for another 10 minutes before finishing them. However others say leave them out and overnight before putting the final layer of chocolate on the top to finish them. You will find your own way - whatever works best for you! Every day is a school day with chocolate!
You'll need to keep watching my series of videos - this one is the first stage - to find out how to make the chocolate shells! There are lots more to explore
Subscribed….so very thankful
Thanks for the sub!
Trust teacher on UA-cam always and forever
Thank you from Norway
My pleasure - I hope my video helped
Thank you looks so easy I hope I can do the same with white chocolate ❤
Thank you for watching - and yes you can! Take a look at the separate video in this collection that covers tempering white chocolate. You can then use this to create your shells. A watch-out for you with white chocolate: the shells it makes can end-up on the thin side which can result in difficulties getting the truffles out of the tray at the end. If the shells seem quite 'transparent' to you when you create them, then, when the chocolate has just set - don't leave this too long - repeat the shelling process i.e. make the shells double-thickness. A thin layer of chocolate as the shell is a good thing but you may want to perfect your technique before you experiment with this. Have fun :)
That wad great!
So I assume that silicone moulds (which I have a couple of) are actually not that helpful as they are so flexible that your techniques (which look great!) woudl be pretty difficult. I must admit to having tried to make shells by sort of painting the inside of the holes with chocolate whichof course is pretty difficult and means often a very thick base and no sides as it runs back down ! Never thought of turning upside down (and of course my chocolate was not tempered either)...it's all starting to make sense now. Thank you
The silicone noulds are designed to create shapes of ganache, i.e., pipe into the cavities, and pop out when set before dipping in chocolate
Wonderful. Great to learn the basics.
Have you tried pouring dark chocolate into the mold, letting it set, then pour white chocolate, let it set, repeat again, to create a layered effect?
Yes. All sorts of interesting effects can also be achieved by swirling the chocolates together too. It's good fun, isn't it!
Great video!
Hi, thanks for your video! You explained very clearly with details! I’m new to tempering. I have one question, how long shall I wait for the shells to set before putting ganache into the shells? Or shall I put them in the fridge? Thanks!
Thank you for watching and I'm pleased that my video has helped you.
In answer to your question, once you have made your shells, before you put your filling inside, put the tray of empty shells into the fridge for 10 minutes. This will shock them into setting quickly. Then bring them out and pipe in your filling. I tend to put the filled shells back into the fridge to set for another 10 minutes before finishing them. However others say leave them out and overnight before putting the final layer of chocolate on the top to finish them. You will find your own way - whatever works best for you! Every day is a school day with chocolate!
where is the truffle ??? i can't see any
You'll need to keep watching my series of videos - this one is the first stage - to find out how to make the chocolate shells! There are lots more to explore