King Frederik the 10th bonbons, designed for the new King of Denmark

King Frederik the 10th, became the new King of Denmark , therefor I designed these bonbons. The bonbons have a royal blue color, with golden tones. The filling is a rum ganache, caramelized hazelnuts, and Amarena cherries. They have the shape of ships because Frederik joined the Frogman Corps Denmark at some point. He is a tough guy and will be a great King.
Royal bonbon with rum ganache
Enough to fill 5 molds in this size!
200 gr cream 35-38%, 25 ml rum, 40 gr glucose syrup, 40 butter, 125 gr dark chocolate (Madirofolo 65%)
Bring cream and glucose just to boiling point. Meanwhile, melt the chocolate.
Siv the hot cream onto the chocolate, mix, then blend to emulsify. Add the butter and emulsify again.
Cool to 26-29°C in a piping bag.
00:00 Introduction
00:27 Mold design
00:56 Mixing the color
01:10 Spraying with blue
02:56 Carving the cocoa butter
04:25 Spraying with gold
05:37 Making the shells
06:25 Rum ganache
08:36 Dry fillings
10:59 How to pipe ganache right
12:59 Bottom-layer for soft fillings
14:49 Voila
Chocolate mold
condi.dk/da/chokoladeforme/ch...

[@rosalievanvooren3721]

En plus d'être appétissant, ils sont magnifique. Merci chef. Rosalie

[@moussabenrezoug4131]

Elegance in the hands

[@alexuram5984]

Bonbons fit for a king! Your craftsmanship truly reflects your pride in your work as well as your country. Your videos continue to provide inspiration for me as I'm just beginning my new obsession with chocolates. Thank you for taking the time to make these videos. I learn something new every time I watch. This is the first time I've seen that method of capping and would have never otherwise thought of it myself. Thank you again :)

[@SweetKitchenSkills]

Thanks for taking your time to write😃. Appreciate this very much. 🫶

[@estrellawundsch4871]

Dear Markus, you are so talented. Beautiful bonbons, it will be great if the king see and appreciate your job as we do. The way you seal the bonbons really got me , I never see this technique before. Thank you. May God bless you and keep you healthy.

[@SweetKitchenSkills]

Thank you very much. 🫶🫶

[@GurdeepT]

Very nice👍

[@CheriBenfield]

Thank you so much for teaching us! Love watching you work and your designs are stunning.

[@fedaamubaddachocolaty7016]

amazing 👏 👏

[@harsimran1]

Extremely beautiful result. Deserving of a King indeed! Congratulations from Botswana

[@SweetKitchenSkills]

Wow. Thank you. I did not know i had people from such a hot country watching. Thanks a lot.

[@user-zs7oh4rg2x]

looks like beatuiful jewls

[@SweetKitchenSkills]

I agree🫶

[@dawnupnorth]

That Piping tip is really helpful- I've been cutting mine too big. ♥

[@ricardomorgan1418]

You really took your time to make these, but the final result is amazing. Congrats!

[@imaneiman1468]

Magnifique ❤❤❤

[@therenaissanceredneck8825]

These are stunning!!! HRH will be amazed! I enjoy watching your videos and the tips you give.

[@SweetKitchenSkills]

Thanks a lot

[@-nw7ku]

رائعة

[@grzegorzm.8852]

Great job! The moulds are beautiful! Will you say where you bought them?

[@SweetKitchenSkills]

Thanks. There is a link in the discription as I said in the video😉

[@prinsreintje]

Hi Markus. May I ask what sheet you use to help scrape off the chocolate when you apply the final layer on the bottom of the bonbons? It seems custom sized specifically to fit chocolate moulds, are they pvc guitar sheets or something? Cheers.

[@sandramockel7429]

Kannst du mir sagen wo du diese schöne Pralinenform bekommen hast LG

[@SweetKitchenSkills]

Hab ich da keinen link gemacht ?

[@sandramockel7429]

@@SweetKitchenSkills Leider Nein 😞

[@phillycampbell8159]

Do you sell your chocolates?

[@SweetKitchenSkills]

No. Sorry🫶

[@jibranarshad3572]

Air brush link ?

[@SweetKitchenSkills]

Have you watched my other videos? Equipment 😉