oh my god, it’s honestly videos like this that just inspire me to want to cook or make things like this so much. like the clear passion and love for this the guy has just fuels mine so much
Made these the other day, one with a couverture milk chocolate and one with a 70% dark couverture. Both delicious, but the dark chocolate and whiskey marries together so much better. Thanks for sharing this recipe. The water ganache is fantastic, too!
Got to love someone who can work with Chocolate in those clothes and not get messy. Reminds me of a math instructors in the 1970's. One could not keep chalk dust off and the other was always spotless.
You clearly love what you do...it shows, you radiate! Thanks for sharing how you do what you do... For those who DIY, it gives them ideas, and for those who don't want to do it themselves, you show why your products are worth their cost. 💙
Thanks for your videos ! I am a student studying to be a Pastry Chef and also want to learn to make chocolates as well. Your videos make it so straight and easy. Thanks.
Excelente tu trabajo con relleno de licor whisky. Felicitaciones. Con tu ayuda por fin aprendo a sellar mis bombones liquidos de licor. Thank you very much. Felicitaciones. Desde MARACAIBO, VENEZUELA.💛💙❤
The Brits are always bringing to us yanks their recipes that save us money, they are so underestimated when it comes to imaginative cooking, I have learned more from them than anyone else, so carry on cousins we love you.
Love the video and can't wait to try it. In this video you appear to add 2 doubles (100 ml.) of whiskey to a pre-made water ganache, whereas in the water ganache video comments you recommend substituting some of the water for the whiskey. Which is the best method?
I have the exact question. I made the water ganache recipe and after add Rum, in my case, so the center was more to the liquid, and was perfect. I think we substitute when making the truffles, because what remain from my water rum ganache i wasn't able to transform in truffles (even after beeing in the fridge for 2 days). So i melted and served over vanilla ice cream.
Tonight was the first time in my life,that I had a chocolate rum truffle.deliciuos,I loved it.i fell in love with the idea,and that is why I decided to watch this video.and I decided to make them myself,one day.thanks.👍
Thanks, this is a very informative video. I wonder though, if you could forego the piping bag and just pour the ganache from the beaker directly into the mold? I am sure the piping bag gives more control but is that really necessary for just filling the chocolate? I hate the waste created every time I transfer chocolate to a new container.
One of the best and most informative chocolate truffles videos I have ever seen - and I've seen a lot (binge watcher of truffle making = me). Keep up the good work!
I've watched this video many times and I have now treated myself to a polycarbonate mould. I've also treated myself to a printer with edible inks. I'm going to give this recipe a try tomorrow. Woo hoo!! Thank you ❤️
I caann't waiitt to make these! This video was perfect! I appreciate you telling us how to store them!! I am a beginner truffle maker, just got my first molds for Valentine's Day! You mentioned to chill before you seal and to not double swipe clean or go back and fourth, that is very useful information I wish I had known earlier LOL thank you so much for that! I am excited to make these for my coworkers on St.Patricks Day to help promote my small business ! With 2 double shots everyone will definitely get a kick out of me hahahahaa 🤗
Hello sir, could you please tell us the exact amount of whisky proportion to propotion of chocolate? Also give us advice on the chocolate itself if its already mixed with any other ingredient?
Your enthusiasm for whiskey knows no bounds. XD Love it. And love that you've gotten your channel to launch off so well! I'm headed to the store to buy up all the ingredients I can for as many of your recipes as I can manage. :) Thanks so much!
Your side comments like whoo for the strength of your mixture or finding that great use for a flawed piece had me roiling. Loved the instruction, loved your personality. I would pour you a glass anytime. 🥃... wish I found the water gnash and tempered chocolate recipe included in notes or something. We will search further for that. Thanks for the informative and very entertaining lesson. 👍I have a bottle of Elijah Craig on standby for our first try today. Cheers 🍻 and Mery Christmas 🎄
Does anyone have any idea how much chocolate (by weight) is required for the ganache and also the molds. I have bought the same chocolate disks that Paul has unmelted in the bowl on the left but I don't know if I have enough. I have an 8-ounce bag for each.
Paul, I know you like Valrhona chocolate. What do you think of the Equitoriale flavor? It's 55% where you prefer the darker 70%, but I like the overall flavor profile of it. Your thoughts? Also, how do you keep your chocolate in temper during the refrigeration stages?
I'd always suggest using what you really like, as it's tailored to everybody's palettes. Use a heat gun or hair dryer to gently heat the chocolate and keep it at the tempered temperature
Hi Paul, I dont see anymore videos of yours 😞. On this video, however, I have a question. Since you have used your classic water ganache in this video. The recipe is the same that you showed in your “Water ganache Truffle”. Also once we make this , then in “ml” how much would be whiskey added? And can this whiskey water ganache, be made into truffle balls? Please help! I am a home Baker from India :-)
Hello Paul! Thank you so much for your great video. Last night I made 3 large chocolate bars in 1 large mould and let them cool off over night. It took me 10 minutes to release them. So I guess I must put them in the fridge over night. The polycarbonate mold is rather hard and stiff like your but just would not give. what must I do?? Thank you for your kind advice. Best wishes from Germany
Hi KIm, Never put chocolate in the fridge for longer than 20 minutes. If the bars are not coming free from the mould then this is down to the tempering not being correct. If the tempering is spot on then the bars will release out of the mould within 20 minutes. More practise with your tempering needed. You will get there.
I make them and they taste amazing!! ❤️ I ate liqour Chocolates from many chocolate boutiques but after following this recipe, I make the best liqour truffles ever ❤️
Hi my chocolates got stuck in mould only. I tried twisting and tapping many times but still they didn't come out can you plz advice what is the issue. I used milk chocolate ass shell and dark chocolate to make a ginash. Plz help
Hello Paul, j’aimerais savoir pourquoi je n’arrive pas à démouler mes chocolat.? Est-ce que je dois les laisser plus longtemps au frigo. Merci pour cette vidéo j’aime votre humour bravo
Paul, I am Beti from Indonesia, you didn't show whether the contents of the wine chocolate were hard or melted? sorry I can't speak English, chocolate for the outside is it milk chocolate ? and chocolate mixed with wine is dark chocolate? please reply, thank you.
My goodness....just made this..and in over enthusiasm had so much of whiskey ganache...I am literally floating...btw chocolate tasted yummy yummy....thank you dear...😘😘
I love making truffles every Xmas but now I think I will attempt to do this wonderful idea! I love rum-balls and whisky-balls too. But man that was a load of whisky 🥃! lol 😆
Hi Paul, you put the tray in the fridge for 10 mins. During that time and also during the time you fill the tray with ganache, shouldn't the tempered chocolate in the bowl harden? So how is it you can use it to cap off the bottom once you remove the tray from the fridge?
oh my god, it’s honestly videos like this that just inspire me to want to cook or make things like this so much. like the clear passion and love for this the guy has just fuels mine so much
The art of absorbing the energies sensed to produce, I know that feeling
Anybody that loves whiskey and has champagne in the frig gets my attention every time. Thanks for a great vid.
Made these the other day, one with a couverture milk chocolate and one with a 70% dark couverture. Both delicious, but the dark chocolate and whiskey marries together so much better. Thanks for sharing this recipe. The water ganache is fantastic, too!
So glad you're enjoying the channel, more to come!
Paul Lacey where u get the water ganache recipe?
Can I get the recipe too?for the water ganache?
@@yvonnek7195 ruclips.net/video/z8gTGmf-sKE/видео.html
@@PaulAYoung beautiful ❤️ please share the water ganache recipe
I am completely in love for this man's sense of style
You make it look so easy, I am going to follow this tutorial, including the quality control bit! Love your tutorials
Lovely quality control lol!!
Quality control
...Is your mouth.
Economic department
...is your wallet.
And he didn’t double dip 🤣
Love it!!! Yes I agree quality control is important lol
Qc is your mouth.
That was quite an impressive tutorial. I am now on a mission to create these marvelous delectable intoxicating magical delights!
Mary Leialoha same
@@janicelewis6264 me too
Have you done them ? ☺️
Got to love someone who can work with Chocolate in those clothes and not get messy. Reminds me of a math instructors in the 1970's. One could not keep chalk dust off and the other was always spotless.
Seen this video 20 times and love it more each time
Why is this in my suggested videos? I'm not complaining, I love it! I just want to know how RUclips knew of my chocolate addiction.
Ivan Zapanta Uh...yeah, my CHOCOLATE addiction...
Ivan Zapanta because big brother knows everything about you...😂
@@rebeccachapman4364 🤣🙄😭 why? It's funny but so sad 😐
RUclips sees all. RUclips knows all... Comes with being part of Google.
lol
You clearly love what you do...it shows, you radiate! Thanks for sharing how you do what you do... For those who DIY, it gives them ideas, and for those who don't want to do it themselves, you show why your products are worth their cost. 💙
thank you so much Laynie. Its great to share recipes and skills
Thanks for your videos ! I am a student studying to be a Pastry Chef and also want to learn to make chocolates as well. Your videos make it so straight and easy. Thanks.
Ahh, love the presentation in this video! An excellent teacher who is clearly enjoying their work.
it was just a treat watching you. no fancy tools or techniques. i loved it.
Well done Paul. Love the channel - excellent contribution to the world of chocolate.
I keep thinking that it would be so fun to hang out with Paul. He is so funny
Thank you Paul
I made this yesterday and it worked a treat
I have 18 professional looking shiny chocolates with no streaks.
i wish I could stand on the streets shouting out about your channel. Sooo great!!!
Just watched this again with as much enjoyment as at first. Just brushing up before I make a batch of my own. They are always a hit when I make them.
Way to go!! Can't understand people who watch such enjoyable, useful videos like this one but won't give the RUclipsr a like. How UNGRATEFUL!
Excelente tu trabajo con relleno de licor whisky. Felicitaciones. Con tu ayuda por fin aprendo a sellar mis bombones liquidos de licor. Thank you very much. Felicitaciones. Desde MARACAIBO, VENEZUELA.💛💙❤
I simply love, love, love watching your videos... such a funny, warm and inviting vibe... very informative too. You are awesome. Thank you!
Thaaank you! I hope Grandma will love these!
The Brits are always bringing to us yanks their recipes that save us money, they are so underestimated when it comes to imaginative cooking, I have learned more from them than anyone else, so carry on cousins we love you.
the way he whispered "and girls" made me think yep i am here for this character.
subscribed
Would love to make chocolates with cherry and kirsh. My favourite s. Love your recipe. Oh I must watch more
Thank you s much for this wonderful recipe, I've just made some, they turned out beautifully, those who tasted the chocolates really love them
Love the video and can't wait to try it. In this video you appear to add 2 doubles (100 ml.) of whiskey to a pre-made water ganache, whereas in the water ganache video comments you recommend substituting some of the water for the whiskey. Which is the best method?
Donna Clark .
Surely the question should be What is the maximum one could sub out?
(All?)
I have the exact question. I made the water ganache recipe and after add Rum, in my case, so the center was more to the liquid, and was perfect. I think we substitute when making the truffles, because what remain from my water rum ganache i wasn't able to transform in truffles (even after beeing in the fridge for 2 days). So i melted and served over vanilla ice cream.
Tonight was the first time in my life,that I had a chocolate rum truffle.deliciuos,I loved it.i fell in love with the idea,and that is why I decided to watch this video.and I decided to make them myself,one day.thanks.👍
Fantastic demo! Love your sense of humor. Do you share your recipes?
I liked the idea of water ganache and then turn into whiskey ganache. I prepared the chocolate loved it. Tks for sharing this video.
We need this channel to upload new content. Absolutely love the content here!
Thanks, this is a very informative video. I wonder though, if you could forego the piping bag and just pour the ganache from the beaker directly into the mold? I am sure the piping bag gives more control but is that really necessary for just filling the chocolate? I hate the waste created every time I transfer chocolate to a new container.
how you ate the ones that failed QC im dying lmao
Chocolatiers have many perks!
Whyyy do you not have more videos? Your channel is fantastic!
One of the best and most informative chocolate truffles videos I have ever seen - and I've seen a lot (binge watcher of truffle making = me). Keep up the good work!
I've watched this video many times and I have now treated myself to a polycarbonate mould. I've also treated myself to a printer with edible inks. I'm going to give this recipe a try tomorrow. Woo hoo!! Thank you ❤️
Going to try this tomorrow. Will let u know how it turns out
I’ve just discovered your channel today! I can’t wait to try this! I hope to see more videos like this soon!
im new here, why does that man look like a fancy corgi and why does that arouses me
U r coorgi?
haaaaaaa :o) :o) :o) :o)
what
cecil le 😂 are you secretly a furry?
he's gay though
hi can you please suggest a chocolate that I can temper. I dont exactly know what im looking for, in tempered chocolate.
A well groomed and sharp looking presenter and a brilliant chocolate preparation... Cheers
Would have loved to see a cut one to see the filling! Beautiful job
Quality control catches a fail: "those go in my mouth."
Gorgeous chocolates….love your quality control! ❤
Your face became red after the quality control... Funny expression sir.
, 😝😝😝
You had me at whiskey ⭐️⭐️⭐️⭐️⭐️love it ...rock on!
Followed the instructions...worked! Thanks, Paul!
I loved your presentation....!!! BTW your quality control is absolutely on point!
I caann't waiitt to make these! This video was perfect! I appreciate you telling us how to store them!!
I am a beginner truffle maker, just got my first molds for Valentine's Day!
You mentioned to chill before you seal and to not double swipe clean or go back and fourth, that is very useful information I wish I had known earlier LOL thank you so much for that!
I am excited to make these for my coworkers on St.Patricks Day to help promote my small business ! With 2 double shots everyone will definitely get a kick out of me hahahahaa 🤗
Love your kitchen and copper pans!
Copper cookware, copper beard, single malt whiskey and chocolate... perfect!
Perfectly elitist
hi. can you please advise the quantity of ganache used for the 2 double shots? im assuming 200g chocolate 100g cream?
It would be 250g dark chocolate and 200g cream
This is not the video I was looking for but the video I needed right now!
What type/brand of chocolate would you recommend? For the Ganache and for the tempered
Hello sir, could you please tell us the exact amount of whisky proportion to propotion of chocolate?
Also give us advice on the chocolate itself if its already mixed with any other ingredient?
Lovely presentation ❤️❤️ love your technic ❤️❤️. Much ❤️ your quality control process 👌👌⭐⭐⭐⭐⭐
Your enthusiasm for whiskey knows no bounds. XD Love it. And love that you've gotten your channel to launch off so well! I'm headed to the store to buy up all the ingredients I can for as many of your recipes as I can manage. :) Thanks so much!
Thanks for this great demonstration.
Sir, Your facial expressions are great while explain. Thanks for sharing knowledge 😊
Loved this video! I could watch you make chocolates all day!!!
What if I wanted to fill the chocolate truffle with pure whisky? How do you suggest to close the bottom of the truffle?
Your side comments like whoo for the strength of your mixture or finding that great use for a flawed piece had me roiling. Loved the instruction, loved your personality. I would pour you a glass anytime. 🥃... wish I found the water gnash and tempered chocolate recipe included in notes or something. We will search further for that. Thanks for the informative and very entertaining lesson. 👍I have a bottle of Elijah Craig on standby for our first try today. Cheers 🍻 and Mery Christmas 🎄
Does anyone have any idea how much chocolate (by weight) is required for the ganache and also the molds. I have bought the same chocolate disks that Paul has unmelted in the bowl on the left but I don't know if I have enough. I have an 8-ounce bag for each.
Paul, I know you like Valrhona chocolate. What do you think of the Equitoriale flavor? It's 55% where you prefer the darker 70%, but I like the overall flavor profile of it. Your thoughts? Also, how do you keep your chocolate in temper during the refrigeration stages?
I'd always suggest using what you really like, as it's tailored to everybody's palettes. Use a heat gun or hair dryer to gently heat the chocolate and keep it at the tempered temperature
Thanks for your videos Paul!! Cheers from Chile
How do you make liquid ganache? it just chocolate with whiskey?
It’s the “Ooo” for me, after tasting the ganache. 🤭 Thank you for posting this!
Two of my favorite things!
Wonderful and so helpful. I would’ve loved to see the inside afterwards; was it quite liquid?
Hey! Jolly Good Fellow! I love this chocolate/whiskey bon bons you made, just because, I love whiskey , myself!!! Thanks for teaching ....
So happy I found this channel, really well done videos and right about of detail while not being overwhelming, totally fun on top of it!
How much Ganache are you mixing with the whiskey?
For the chocolate fillings How long is the validity period?
I'm glad I found your channel!
Does the water ganache taste the same as the cream ganache ? Is it as smooth ?
I just came across this video and your channel. So I am a first time visitor. For some reason I am in love. Thank you. New viewer and subscriber here!
Hi Paul, I dont see anymore videos of yours 😞. On this video, however, I have a question. Since you have used your classic water ganache in this video. The recipe is the same that you showed in your “Water ganache Truffle”. Also once we make this , then in “ml” how much would be whiskey added?
And can this whiskey water ganache, be made into truffle balls? Please help! I am a home Baker from India :-)
Hello Paul! Thank you so much for your great video. Last night I made 3 large chocolate bars in 1 large mould and let them cool off over night. It took me 10 minutes to release them. So I guess I must put them in the fridge over night. The polycarbonate mold is rather hard and stiff like your but just would not give. what must I do?? Thank you for your kind advice. Best wishes from Germany
Hi KIm, Never put chocolate in the fridge for longer than 20 minutes. If the bars are not coming free from the mould then this is down to the tempering not being correct. If the tempering is spot on then the bars will release out of the mould within 20 minutes. More practise with your tempering needed. You will get there.
Why does the host look like he's about to tell me about the sinking of the Titanic?
SofiaTheClaw because he has fantastic facial hair
lol!
Your comments are out of the world.... he’s giving the technique and your here mentioning titanic
Must admit you've got a point there
Dunno, he just radiates "Gay hipster" to me. Not that there's anything wrong with that, but I find it offputting.
Will this work using pure whiskey or must it be a ganache inside? (Not that there's anything wrong with the ganache.)
I make them and they taste amazing!! ❤️ I ate liqour Chocolates from many chocolate boutiques but after following this recipe, I make the best liqour truffles ever ❤️
Ohh lovely . Deserved subscription.. would you send me the link of the mold
Hi my chocolates got stuck in mould only. I tried twisting and tapping many times but still they didn't come out can you plz advice what is the issue. I used milk chocolate ass shell and dark chocolate to make a ginash. Plz help
Hello Paul, j’aimerais savoir pourquoi je n’arrive pas à démouler mes chocolat.? Est-ce que je dois les laisser plus longtemps au frigo. Merci pour cette vidéo j’aime votre humour bravo
Great video! What kind of chocolate do you use?
Paul, I am Beti from Indonesia,
you didn't show whether the contents of the wine chocolate were hard or melted? sorry I can't speak English,
chocolate for the outside is it milk chocolate ? and chocolate mixed with wine is dark chocolate?
please reply, thank you.
My goodness....just made this..and in over enthusiasm had so much of whiskey ganache...I am literally floating...btw chocolate tasted yummy yummy....thank you dear...😘😘
Where do you recommend getting the mould from, we have tried a few off line but all very flimsy
I love making truffles every Xmas but now I think I will attempt to do this wonderful idea! I love rum-balls and whisky-balls too. But man that was a load of whisky 🥃! lol 😆
Thank you for the wonderful video, Recipe for water ganache plz
Loved your tutorial! Can/will you please make filled bonbons that are low carb or keto?
Hi Paul, you put the tray in the fridge for 10 mins. During that time and also during the time you fill the tray with ganache, shouldn't the tempered chocolate in the bowl harden? So how is it you can use it to cap off the bottom once you remove the tray from the fridge?
Hi,
Could this work with a pyramid shaped poly carbonate mold? Like square, flat top, but the sides flare out at the base.
thanks!
What does two doubles means? For the whiskey..I’m wondering if it’s a double shot, twice??
love the quality control....thumbs up and subscribing ....Merry Christams x
Excellent channel ! I think the same guy has published a book in chocolate
Good video. How can I find the water ganache recipe? Never heard of that one.
ruclips.net/video/z8gTGmf-sKE/видео.html
@@PaulSimul thanks sooo very much. Great channel. Keep it up!
Do you save the chocolate/ ganache you have melted. If so how?