Looks great! I want to ask, did you temper the chocolate after mixing caramel & nuts mixture or before? Another question is about caramel. Should we add glucose syrup or not? Thank you so much🙏🏻🌸
Yes, I'd recommend tempering the filling. It can happen that the oil from the nuts is separating if you don't temper it. You don't need to add glucose syrup. But if you have troubles with sugar recrystallizing during the process, glucose syrup helps with stabilizing.
What kind of molds do you use? I'm trying to get into chocolate making, first by mastering bon bons then eventually getting a Premier Refiner to make my own chocolate. Also, is there any particular brand of coloring you recommend for the top? Thanks!
Congrats on your new hobby! I have multiple sources for my colors and molds. Amazon has good molds, but make sure to get polycarbonate molds and not silicon molds. Something like this: www.amazon.com/PC-Polycarbonate-Chocolate-Mold-Cavities/dp/B07DPH19QZ/ref=sr_1_25?crid=1EU1MOU7NOAG8&dchild=1&keywords=polycarbonate+molds+for+chocolate&qid=1616110720&sprefix=polycarbonat+mol%2Caps%2C277&sr=8-25 I like to use the colors from ChefRubber and Roxy and Rich. I think ChefRubber sells molds as well.
I don’t think you can do anything wrong with piping bags. I have washable ones and single use piping bags. But can’t tell you which brand I’m using for the reusable ones because I have them for ages :)
Hi there, I'm tempering all chocolate and fillings like in this video : ua-cam.com/video/9RFiwXyXkOg/v-deo.html But you can also temper it the same way you usually temper your chocolate :)
How do you temper chocolate based spreads? can you make a video on the subject?
Amazing work as always!
Hii :) I'm tempering all my chocolate, spreads, fillings with the silk or seeding method:
ua-cam.com/video/9RFiwXyXkOg/v-deo.html
Looks great! I want to ask, did you temper the chocolate after mixing caramel & nuts mixture or before? Another question is about caramel. Should we add glucose syrup or not? Thank you so much🙏🏻🌸
Yes, I'd recommend tempering the filling. It can happen that the oil from the nuts is separating if you don't temper it.
You don't need to add glucose syrup. But if you have troubles with sugar recrystallizing during the process, glucose syrup helps with stabilizing.
What kind of molds do you use? I'm trying to get into chocolate making, first by mastering bon bons then eventually getting a Premier Refiner to make my own chocolate. Also, is there any particular brand of coloring you recommend for the top? Thanks!
Congrats on your new hobby!
I have multiple sources for my colors and molds.
Amazon has good molds, but make sure to get polycarbonate molds and not silicon molds. Something like this:
www.amazon.com/PC-Polycarbonate-Chocolate-Mold-Cavities/dp/B07DPH19QZ/ref=sr_1_25?crid=1EU1MOU7NOAG8&dchild=1&keywords=polycarbonate+molds+for+chocolate&qid=1616110720&sprefix=polycarbonat+mol%2Caps%2C277&sr=8-25
I like to use the colors from ChefRubber and Roxy and Rich. I think ChefRubber sells molds as well.
Yum
They're really good :) :) :)
May I ask what piping bag you suggest?
I don’t think you can do anything wrong with piping bags. I have washable ones and single use piping bags. But can’t tell you which brand I’m using for the reusable ones because I have them for ages :)
@@angilearnshowtochocolate haha okay
How temper pralin chocolate mixture?
Hi there,
I'm tempering all chocolate and fillings like in this video :
ua-cam.com/video/9RFiwXyXkOg/v-deo.html
But you can also temper it the same way you usually temper your chocolate :)
You can also put the almonds in the pan with caramel. Stir it till it caramilized again. 👍
That sounds so much easier 😂 thanks!!!
Hi.How long would be the shelf life
Pretty long at least 5-6 months if you store them cool and dry
@@angilearnshowtochocolate thank you so much