Pink chocolate bonbons | barbie chocolate

#chocolate #howtomakechocolate #chocolatetempering
I took a survey last time about which flavour to make and 'peach' took the first place.
Peach comes into our head straight away in summer,
indeed I am in Australia at the moment where is winter when other countries are all in summer.
So I couldn't find fresh peaches.
But it doesn't mean I cannot make peach bonbons!
I found a canned peach(just peach, fruit juice and acid).
A good part of using pre-made product is that they have back labels indicating how much sugar they have(and/or protein, fibre and etc)
It is useful when making ganache recipe so I can have a round up idea of how much water activity level it will be.
A month ago, I had a comment saying "pink and white combination will look pretty". and I thought making peach and coconut flavor in pink and white color would go well.
I used single origin dark chocolate Kalingo 65% from Valrhona for the chocolate shells,
single origin milk chocolate Peru 38% from Republica del cacao for the ganache filling.
Recipe
[Peach gel]
100g peach puree
30g sugar
3g pectin + 5g sugar
(mix them before hand)
[Peach coconut ganache]
50g peach puree
70g coconut cream 100%
36g glucose
8g unsalted butter
4g cacao butter
200g milk chocolate 38g
Thank you
more stories about my chocolate journey
/ zinchoc

[@jess.taproot6108]

Spectacular! Two new techniques with the piping tip ring and using the air from the squeeze bottle to spread! Absolutely going to try this. Thank you so much for posting the video.

[@zinchoc]

I'm glad you enjoyed. Thank you!

[@yamyam9971]

이거 겁나 예뽀요 복숭아 같기도 하고 벚꽃 같기도 하고 색깔이 진짜 잘 뽑혔소요

[@zinchoc]

에헷 마음에 들어하는것 같아 뿌듯합네당

[@KSJ-g6f]

뭔가 설명히 더 자세해진 것 같은데요?! 설명해주니까 더 재밌어요👍👏👍👏 너무 먹어보고 싶으니까 어서 한국 돌아와서 팔아주이소,,,😢

[@zinchoc]

점점 더 자세히 적어보겠어욤! ㅋㅋ 한국에서 사주이소오

[@beaulavani2649]

Nice awesome kindly add English subtitles please upload more recipe

[@zinchoc]

I’ll do Eng sub soon. Thank you😊

[@way664]

Great work here ❤ may i ask what’s your room temperature while making bonbon?

[@zinchoc]

Hi, thank you. Room temp is 18-19'c during winter and 20-22'c during summer, try not to exceed 24'c maximum :)

[@way664]

Thank you 😄 it looks like your bonbons contract really fast without the need of fridge. Do you have any tips for that ? Mine cannot contract in room temp, i have to put them in fridge haha

[@megumichan3571]

Hi, thank you for your video.
May I know what type of chocolate did you use? Is that compound or couverture?

[@zinchoc]

Hello, Thanks for watching my video. I only use couverture chocolates and I also do recommend you to use couverture. :)

[@megumichan3571]

@@zinchoc thank you so much

[@patriciaabubakar778]

Color change

[@baudetmathieu2860]

Traduction française svpl

[@ольга-п7й5э]

👍🤤