Hi, I’m from the US..what is the machine he is using?? At first I thought it was a food processor but then he shows the ganache as liquid..and checking the temperature..want to try this so bad.
Hi Bianca. Good question indeed. Yes it's possible, but our chefs recommend to reduce the cocoa butter content in the recipe by 10% so that the ganache is a little softer in the mould. Hope this works out :-) Best regards! PS: if you're looking for more tips and tricks, don't hesitate stopping by our website to discover a full set of ganache recipes for moulded bonbons: www.callebaut.com/en-OC/chocolate-recipe?category_level_1=68&category_level_2%5B0%5D=69&category_level_3%5B0%5D=76
@@Callebautchocolate I'm not sure that I understand what you mean by "reducing the cocoa butter content by 10%" as the only ingredients, used in this recipe, are almonds, grape seed oil and Ruby callets.
My favourite due to me being obsessed with Raspberries. 🤣 I have to laugh at people as they think every pink chocolate is Ruby, 🤣🤣 when it isn't unless it says so. Other pink chocolate is simply white chocolate coloured, only Ruby is the proper genuine pink chocolate, hmmm yum. 🤩
You are great teaching and learning and give idea amazing cafe
Hi, I’m from the US..what is the machine he is using??
At first I thought it was a food processor but then he shows the ganache as liquid..and checking the temperature..want to try this so bad.
you made one thing but used a different mixture to make the chocolates
I wonder if this chocolate will work with Asimov’s paste?
Chef grapeseed option
what was that stuff you put on it after?
Can this filling be used in a moulded praline?
Hi Bianca. Good question indeed. Yes it's possible, but our chefs recommend to reduce the cocoa butter content in the recipe by 10% so that the ganache is a little softer in the mould. Hope this works out :-) Best regards! PS: if you're looking for more tips and tricks, don't hesitate stopping by our website to discover a full set of ganache recipes for moulded bonbons: www.callebaut.com/en-OC/chocolate-recipe?category_level_1=68&category_level_2%5B0%5D=69&category_level_3%5B0%5D=76
@@Callebautchocolate I'm not sure that I understand what you mean by "reducing the cocoa butter content by 10%" as the only ingredients, used in this recipe, are almonds, grape seed oil and Ruby callets.
The ruby is an acquired taste
My favourite due to me being obsessed with Raspberries. 🤣
I have to laugh at people as they think every pink chocolate is Ruby, 🤣🤣 when it isn't unless it says so.
Other pink chocolate is simply white chocolate coloured, only Ruby is the proper genuine pink chocolate, hmmm yum. 🤩
Its amazing if you mix it with something a little sweeter. Like a bar marbled with white chocolate, or dipping a marshmallow in ruby.
Is this a kiwi accent? I can’t normally tell the difference between kiwi & Aussie but I’m sure I’m right this time.
Can I just eat the chips themselves? I guess that's a dumb question...
I've tried it and its not to my taste.
Why does that guy always have to look so serious? 😂