I own a confection business and I'm teaching myself how to make fine chocolates. I have watched quite a few RUclips videos on making chocolates and I have to say, this is the most informative, well presented video I have seen so far! Thank you for all of the wonderful information! :)
Great Job, as a Culinary School/Pastry Arts Graduate who worked in NYC and Hawai'i as a Pastry Chef, your demo is spot on. I've found tempering Chocolate is the hardest technique to teach my pastry cooks who did not go to culinary school. One of the best investments I've made is to buy a table top version Tempering Machine. A little trick. sea salt or kosher salt to the soft ganache it makes the chocolate flavor pop!! Great job.
Chef, this is a phenomenal video! In school I took a class on confections and wanted to brush up on truffles before making some. If I had no prior knowledge, I would still feel confident after watching this video--it's informative and comprehensible. And! You are calm and orderly. It takes away any stress and intimidation! 10/10, fantastic content.
Josie, you should wait until your truffles are cooled and hardened all the way before refrigerating them. If you refrigerate while they are still somewhat warm they cool too fast and can crack and the filling can leak out...a streaking on the chocolate can also happen. -Cristina
Excellent video. So many instructional videos skip steps, or don't fully explain what is going on. This was the only video I needed to make proper truffles.
hi made a batch of 3 dark chocolate bars and cream , divided this into thirds , kept one as just plain then added an equal amount of peanut butter to the second third and added caramel to the last third. this makes the chocolate go further and gives you three types of truffle. The dark chocolate I used was the cheapest I could buy just to try things out and the caramel I made from a can of condensed milk . I rolled them into three different shapes. Really pleased with the results . Would recommend anyone to try this
This is one of the best ganache-filled chocolate tutorials I've seen so far. Instructions and explanations are very clear, and I agree that it's very informative. Thank you so mich for making this.
Thank you so much for making this video. I had no idea to tap the mold to get all the air out...so its kinda like making macaroons. Truffles are something I always wanted to learn how to make for 2 reasons. 1. They are my husband's favorite candies. 2. My grandmother was an exberts Baker/chololatier bit died when I was 9. I haven't had one since and am looking forward to making memories with my own grandchild...our first....which is due to be born in July. Thanks for not only mentioning all the steps, but WHY each step is so vital to making the treat good. Bravo!
This is the most incredible and informative video i've ever watched on making ganache in different styles just by using chocolate and cream. I will be using these techniques in a short film i'm making on chocolate, thank you so much for making this!
If I had done that, there’d be chocolate on the ceiling, floor, walls, my car, my neighbor’s doghouse, the Washington Monument, and the Hubble Space Telescope! 😂 🍫 This pastry chef is so clean and professional! 👏🏽
Robert, the recipe says for every amount of alcohol you must subtract equal amount of cream. For example, if the recipe calls for 3 ounces of cream and you want to add 1 ounce of liquor then add 1 ounce of liquor and 2 ounces of cream. You need to add the alcohol after you mix the cream with chocolate. -Cristina
Thank you jordan for your explanation .Ive watched so many people.,chefs make chocolate they never explained the right way .So i gave up making these .Thank you im back to making chocolate❤
Very elegant presentation, is the best explanation and demonstration of tempering chocolat and making the bonbons.. Congratulations Chef Cristina ! Greetings from Miami. Note: chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder or chopped toasted nuts, usually in a spherical, conical, or curved shape.
you are prefect Cristina , I never get bored from rebeting this very informative , benefit , impressive video over and over , this is the best video ever , I bet the chocolate taste is just as perfect as it's look like or even better , keep it on Cristina this is like a truffle bible for me.
I love that you explain your recipe. Now that I understand all the answers to my "why"s, I can experiment more freely! Thank you! Have you made, or will make, a cherry cordial chocolate video. "Mon Cheri" chocolates are my absolute favorites, but we can't buy them in my country, so I would like to make them myself with my newfound confidence, thanks to the above video!!!
i would like to first say great video, you make this look so ezy. I have spent the first half of life building restaurant all over the country. Now I am trying something new, how ever I think I will stick with th bbq. Please make more vidos, trying this was great fun.
This has got to be the most detailed video I have ever watched. Thank you! I have a question. Is heavy whipping cream or heavy cream the same as cream? Can I use it as a substitute for the cream?
I have to say this is the best tutorial I've seen yet. I have a question. I want to make the ganache part of the truffle using Maker's Mark Bourbon. My question is how much bourbon should I add to the cream or is it whatever I want to make it more bourbony tasting? Should I add it when the cream is boiling or after when when mixing in the chocolate? I want to learn because we've been buying Maker's Mark truffles for a while and it's rather costly and I'm looking into making my own. Thanks.
After making the shells, while filling them, your tempered choc may get bellow the right temp. In case i need to make it hot again(bain marie) do I need to temper it again or they are goig to go without tempering? Great video, congrats!
Great video. I have the same molds your using but I seem to have a problem when I am putting tempered chocolate in the mold to let it set for the shell I wait a few minutes and the shell doesn't form well. Then I put it in the fridge for a minute and it makes a thick shell. Too thick. Any recommendations? I am tempering my chocolate with a mini rev machine. Thanks
Is there a way to make them completely round so they basically roll on the table like a packaged Truffle from Lindour? I have a competition and I needed some advise, this video is really informative! Great video!
Hello! Thanks for this great vid. For the ganache, can I replace part of the cream with say passion fruit pulp? If yes, what would be the ratio? like replace half the cream with the same amount of fruit?
I own a confection business and I'm teaching myself how to make fine chocolates. I have watched quite a few RUclips videos on making chocolates and I have to say, this is the most informative, well presented video I have seen so far! Thank you for all of the wonderful information! :)
How is your confection business going?
Hands down the best most detailed video on the topic that I have found, thank you.
I honestly wish I could attend ANY class you teach. Excellent, clear, detailed explanation / demo.
Thank you.
Great Job, as a Culinary School/Pastry Arts Graduate who worked in NYC and Hawai'i as a Pastry Chef, your demo is spot on. I've found tempering Chocolate is the hardest technique to teach my pastry cooks who did not go to culinary school. One of the best investments I've made is to buy a table top version Tempering Machine. A little trick. sea salt or kosher salt to the soft ganache it makes the chocolate flavor pop!! Great job.
Thanks for the tip!
Chef, this is a phenomenal video! In school I took a class on confections and wanted to brush up on truffles before making some. If I had no prior knowledge, I would still feel confident after watching this video--it's informative and comprehensible. And! You are calm and orderly. It takes away any stress and intimidation! 10/10, fantastic content.
Josie, you should wait until your truffles are cooled and hardened all the way before refrigerating them. If you refrigerate while they are still somewhat warm they cool too fast and can crack and the filling can leak out...a streaking on the chocolate can also happen. -Cristina
Excellent video. So many instructional videos skip steps, or don't fully explain what is going on. This was the only video I needed to make proper truffles.
This was the best tutorial I have ever seen on making chocolate truffles. Thank you!
4 years later, still true.
Yes it is. Plain and sinple... no bs
tess2626 The first batch came out awful so decided to look at videos...I just want to say she saved my 2019 Xmas chocolate covered fat bombs! ❤️
Thank you..very well explained..🤝💐👌
Agreed
This is the best video on the topic I've seen and I've watched quite a few. Thank you.
hi made a batch of 3 dark chocolate bars and cream , divided this into thirds , kept one as just plain then added an equal amount of peanut butter to the second third and added caramel to the last third. this makes the chocolate go further and gives you three types of truffle. The dark chocolate I used was the cheapest I could buy just to try things out and the caramel I made from a can of condensed milk . I rolled them into three different shapes. Really pleased with the results . Would recommend anyone to try this
This is one of the best ganache-filled chocolate tutorials I've seen so far. Instructions and explanations are very clear, and I agree that it's very informative. Thank you so mich for making this.
Thank you!
By far the best and most informative tutorial I have seen on the web for making chocolate and ganashe.
Extremely detailed and helpful demonstration! One of the best I've ever seen. Thank you!
There are better. Google Paul A. Young. He makes luxury chocolates in UK.
Thank you so much for making this video. I had no idea to tap the mold to get all the air out...so its kinda like making macaroons. Truffles are something I always wanted to learn how to make for 2 reasons. 1. They are my husband's favorite candies. 2. My grandmother was an exberts Baker/chololatier bit died when I was 9. I haven't had one since and am looking forward to making memories with my own grandchild...our first....which is due to be born in July. Thanks for not only mentioning all the steps, but WHY each step is so vital to making the treat good. Bravo!
Thank you. You can find more baking recipes and our wines at www.jordanwinery.com.
This is the most incredible and informative video i've ever watched on making ganache in different styles just by using chocolate and cream. I will be using these techniques in a short film i'm making on chocolate, thank you so much for making this!
Bryony Rogers MN. Ñ
If I had done that, there’d be chocolate on the ceiling, floor, walls, my car, my neighbor’s doghouse, the Washington Monument, and the Hubble Space Telescope! 😂 🍫
This pastry chef is so clean and professional! 👏🏽
Chris A me too
SO Funny!
best truffle making video i've seen. so informative and so many types of truffles, too!
Wow, this is easy to follow. I have to try this coz Truffles is too expensive . Thank you
Robert, the recipe says for every amount of alcohol you must subtract equal amount of cream. For example, if the recipe calls for 3 ounces of cream and you want to add 1 ounce of liquor then add 1 ounce of liquor and 2 ounces of cream. You need to add the alcohol after you mix the cream with chocolate. -Cristina
Jordan Vineyard & Winery what is cream and where can I get it? Is it like whole milk, 2% milk or is it a whipping cream? Heavy, regular?
Yeah longer video but very worth it
I like how well it is explained and not rushed ... lets me process and get real creative
Thank you jordan for your explanation .Ive watched so many people.,chefs make chocolate they never explained the right way .So i gave up making these .Thank you im back to making chocolate❤
Very elegant presentation, is the best explanation and demonstration of tempering chocolat and making the bonbons.. Congratulations Chef Cristina ! Greetings from Miami.
Note: chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder or chopped toasted nuts, usually in a spherical, conical, or curved shape.
Amazing tutorial I have watched many and this is the best tutorial I’ve seen so much info even on temping thank you so much for sharing 💁🏻😀💁🏻😀
Shirley Corkrum Thank you and thanks for watching.
This is one of the most complete tutorial/demo videos I've seen. Great work!
Love this channel ! So many important details that I never knew ! This is becoming my favorite ! Thank you 🙏🥰🙏
very helpful thank u.not everyone talks to us like a real person on our side. 👍🏻👍
Thank you. You can find more recipes and our wines at www.jordanwinery.com.
i tried it and it made me so happy and proud because its amazing and yummy..thank you...
Surely the best Ganache making video on the net...
Wow! This video covers it all! Comprehensive information and inspiration for the novice chocolatier, like me. Thank you
Fantastic video answering so many questions. Thank you.
Thank you! Can’t wait to try. You make it look so easy. Hopefully I can do half a good as you made it look.
you are prefect Cristina , I never get bored from rebeting this very informative , benefit , impressive video over and over , this is the best video ever , I bet the chocolate taste is just as perfect as it's look like or even better , keep it on Cristina this is like a truffle bible for me.
I love this video .
I can't wait to buy popper pots and source different kinds of chocoaltes and start making my own gourmet treats!!!
Wow, thanks for the thorough information. This is the best video on RUclips.
Great video and well stated information I didn’t receive on other videos. Thank you for your help with making perfect truffles! ;-)
You're welcome, Thomas!
Thank you, I have searched all evening for the best way to create the inner shell lining. Very helpful and informative. Subscribed to your page.
I love that you explain your recipe. Now that I understand all the answers to my "why"s, I can experiment more freely! Thank you!
Have you made, or will make, a cherry cordial chocolate video. "Mon Cheri" chocolates are my absolute favorites, but we can't buy them in my country, so I would like to make them myself with my newfound confidence, thanks to the above video!!!
Very detailed presentation and win the heart of the audience just because the cook is so pretty and make chocolate with love :)
Extremely helpful video! Thanks for the upload
This is a bloody good tutorial, thank you
This video was amazing very instructional. I loved it I feel like I just took a course on chocolate! Thank you.
You INSPIRE me Cristina Valencia! Thank you for your great videos
What a great tutorial. I now feel confident I can make some homemade ones. I make my own
homemade soaps, this reminds me of make them! Thanks
Thank you Cristina for a wonderful tutorial.
Excellent demonstration. Thank you.
Professionally demonstrated ! Well done !
This is all I need to know. Thank you so much.
You're welcome!
The best video I have ever watched related to chocolate, thank you
Absolutely Helpful and easy to follow. It was great very professional. Thank you
Wonderful exposition! All my questions have been answered. Thanks.
Thank you. How did your truffles turn out? You can find more baking recipes and our wines at www.jordanwinery.com.
@@JordanVineyardWinery Very nice, thanks.
Thanks so much! Such skill and good info.
very informative and easy to follow, thank you
Very Detail presentation. Excellent. Thank you
Fantastic video! Thank you so much for that demonstration
4:54 ah, "couverture chocolate" is a new term to me.
Brilliant thank you for sharing merry Christmas 🎄
i would like to first say great video, you make this look so ezy. I have spent the first half of life building restaurant all over the country. Now I am trying something new, how ever I think I will stick with th bbq. Please make more vidos, trying this was great fun.
Thank you.
The best video I have seen and very informative
Thanks so much. Cheers!
Your my new favorite!! So helpful and knowledgeable, thank you!!!!
Excellent and easy to understand thank you
Thank you. You can find more recipes and our wines at www.jordanwinery.com.
Beautiful and great demonstration! Thankssss!
Cristina, thanks for posting this in such detail great tutorial :)
Emily, we use Straus Family Creamery cream. It's very creamy.
Jordan Vineyard & Winery is it heavy cream?
This is an excellent tutorial, thank you.
thanks!! you are an amazing teacher!
This has got to be the most detailed video I have ever watched. Thank you! I have a question. Is heavy whipping cream or heavy cream the same as cream? Can I use it as a substitute for the cream?
Great video..................
I have to say this is the best tutorial I've seen yet. I have a question. I want to make the ganache part of the truffle using Maker's Mark Bourbon. My question is how much bourbon should I add to the cream or is it whatever I want to make it more bourbony tasting? Should I add it when the cream is boiling or after when when mixing in the chocolate? I want to learn because we've been buying Maker's Mark truffles for a while and it's rather costly and I'm looking into making my own. Thanks.
This was so informative! Thank you!
Thank you for all the help!!
Thanks for sharing!
I like the design of the bowls used for garnishing pieces. Do you know the brand of these dishes?
Cheers.
What a nice, useful video!!!
Your video was very helpful. For the Dipped Truffles the firm filing what size pan/tray was that you use to set it up in? Thank You
Awesome job
great tutorial!
Extremely helpful video
Very helpful video! thank you
What a nice tutorial
After making the shells, while filling them, your tempered choc may get bellow the right temp. In case i need to make it hot again(bain marie) do I need to temper it again or they are goig to go without tempering? Great video, congrats!
When she said there was a special fork for dipping all I could think of was fondue forks... Lol really helpful video, thanks!
How many dipped truffles does this amount make???
Thank you sooo much
Huge help
OMG I LOVE THIS VIDEO !
Magnificent!
For the thicker truffles what size tray did you use? A normal cookie sheet size?
love the info here I keep coming back for refresher, but where do you get the transfer sheets?
Lorenso, you can use any kind of cream. It does not have to be Strauss or Clover. -Cristina
Wonderful tutorial video! Thank you. Where can I buy the candy mold? What brand it is?
Hello chef, how do you keep the dipping chocolate from getting hard? Is it because of the tempering method, or do you reheat with the double boiler?
Great video. I have the same molds your using but I seem to have a problem when I am putting tempered chocolate in the mold to let it set for the shell I wait a few minutes and the shell doesn't form well. Then I put it in the fridge for a minute and it makes a thick shell. Too thick. Any recommendations? I am tempering my chocolate with a mini rev machine. Thanks
Is there a way to make them completely round so they basically roll on the table like a packaged Truffle from Lindour? I have a competition and I needed some advise, this video is really informative! Great video!
Hi! Thank you for the video. How do I make the firm ganache? I didn't quite get that.
Hello! Thanks for this great vid. For the ganache, can I replace part of the cream with say passion fruit pulp? If yes, what would be the ratio? like replace half the cream with the same amount of fruit?
12:34 ah, i always wondered how they added designs to the truffles. thanks
If I want to add fruit purée or cheese to the firm ganache should I stay on the same recipe or make alterations ?
Try this: oureverydaylife.com/make-chocolate-ganache-fruit-puree-33307.html
Great explanation. But, how do you tell if your chocolate is not tempered ?
GRACIAS SEÑORA.
Iam about to T.T OMG she is so cool , well learned , talanted I wan be like her.
Yes. Michael's or Sur La Table should have them.
Cool area of the room or put it in the refrigerator?