Chocolate ganache formula & a pistachio lime bonbon
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- Опубликовано: 1 окт 2024
- Hey guys, in this video I will learn you how to use my perfect chocolate ganache formula! After that I'll show you how to make a delicious pistachio lime bonbon. I think it's a delicious recipe! Enjoy!
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Enjoy making this recipe!
The formula:
Chocolate ganache formula
Dark chocolate % moisture X 2.1 dark chocolate
Milk chocolate % moisture X 2.3 milk chocolate
White chocolate % moisture X 2.3 white chocolate + 3% cacao butter
Example with white chocolate
200 grams of double cream (35% fat) = 130 grams of moisture
60 grams of lime juice = 60 grams of moisture
50 grams of butter (80% fat) = 10 grams of moisture
Total = 200 grams of moisture
200 grams X 2.3 white chocolate + 3% cacao butter = 460 grams of white chocolate + 6 grams of cacao butter
Ingredients for the bonbon:
200 grams of double cream
2 limes
50 grams of butter
6 grams of cacao butter
460 grams of white chocolate
Cacao butter
Color pigments
White chocolate
Bon appetit!
BRILLIANT! I love the ease with which you demonstrate such complex delicacies. Thanks a ton for the formula, I would love to see more of such ratios in the future. As always, you took a simple and familiar flavour and made it gourmet.
Thank you Anya! I was really sceptic if you guys would like, but I’m really pleased you do!
Wondering what is the shelf life of this bonbons
Hi. Question about the formula. The ratios are very different from the standard we learn with 1 part chocolate and 1 part dark or 1.5 part milk or 2 parts white chocolate. Can you please explain? Liquids x 2.1 dark chocolate would make 137 gr dark chocolate for 100 gr 35%fat cream, yet liquids x 2.3 for milk chocolate would make 150 gr milk chocolate for 100 gr fat cream, which is the same as in the standard ratios. So, the dark one would be much thicker and the milk one would be as usual and the white one would be much thinner/runnier than the original ratio.
Please explain to me 😁
This is amazing. I'm so desperate to try and make this. Inspirational.
Thank you thank you very very much🙏 Could I also know the shelf life of this formula?
Ola, gostaria de saber o que posso fazer quando não tenho creme de leite com 35% de gordura, aqui onde moro temos 17/20% gordura. Obrigada 😊
How did you findout the moisture % of your ingredients?
Trying to find out the moisture of purees
thank you for the recipe, I have a question can we mix the pistachio with the ganache
Hello can anyone tell me where to get the Jule's Perfect formula for milk and dark chocolate
Hi,how much time we can store it
You are GOD!!!🤯🤯🤯👏👏👏🔥🔥🔥
Do we always tempered cocoa butter?
I have a question, for your formula, do products like glucose and alcohol count as moisture?
New subscriber...... you are so talented
Thanks! Means a lot
This has just fried my brain. These are the levels of skill and precision required to operate at this sort of level.
Where can you buy that type of chocolate mold?
I bought it at a restaurant store here in the Netherlands called Hanos, but the brand name is Martellato
Hi, nice work. Could you please help. I am struggling to find the best way to colour chocolate.
i have used AmeriColor Oil-Based Candy Colour but i did not get desire result and chocolate get thick and can not use to make bars. Could you please advice me if you know how to make colourful chocolates. Thanks
Hi Kash! So sorry for my late response, but RUclips put your comment in the spam folder.. I always color cacao butter with 1 part white color and 3 parts of the preferred color. Also I always use powder. Good luck!
Beautiful work! Well thought out and expertly shared in teachable fashion. Well done, Jules!
Amazing ,i always scared of working with chocolat ...maybe now i can start with this great video ,merci beaucoup ;)
Glad you like it! Hope you’ll succeed and just remember, practice makes perfect
What is the shelf life please.
Beautiful product and FANTASTIC formula. I'm going to pop it into Excel and automate it. Funnily enough I'd already tried my own version of the lime juice + zest in a white ganache to fill chocolates, but the centre became a bit soggy. Now I know why, and can correct it. Thanks so much! 👍👍
🤗🤗🤗 happy
Kan ik ook de Wilton kleurstof gebruiken of moet het beslist poeder zijn?
Dank voor het delen,
Grtz Petra
Hey Petra, zolang het geen vloeistof is kan je het gebruiken. Vocht en vet gaat namelijk niet zo goed samen. Succes!
It is amazing ❤
Hallo chef… I don’t understand what u mean by: 200 grams of double Cream = 130 grams of moisture. Will you explain that for me?
Hi chef, i have a questions why does my bonbon become sweating/ condensation after unmoulding the Bonbons eventhough i unmould it in 24c room temperature? Here in my country the weather is always 30c and above😭
Thank you..
Very well explained..
N bonbons look fantastic..🤩😍💐👌
Thank youuu¡¡¡¡ Greetings from Perú/South America
You’re welcome Heydy! Greetings from the Netherlands!
❤❤❤❤
Delicious! But unfortunately I don’t have this amount of skills 😅
Thank you Wesley! Practice makes perfect, just give it a go. I’m sure you’ll succeed!
Thank you for sharing this delicious bonbon😍the spray colour is it bronze? And what the point of heating mold ?
Looks very good ! another great video ! thank you for sharing :)
Thanks! Really appreciate it
Thank you for explaining about ganaches and for demonstration. love your channel
Thank you so much! I really appreciate it
Genial !!! Puedes decirme que es el spray dorado ??? Y poner los ingredientes en español??
Gracias Rosa, siempre puedes encontrar los ingredientes en la descripción
thank you! also how do you determine the moisture content for each ingredient when making ganache?
Subtract the total fat content from each fatty ingredient (e.g. 100g of 35% heavy cream would be 100g - 35g = 65g of moisture).
Amazing... Thank you very much! I want to do that, I hope it would be good too :)
Thanks! I hope you’ll succeed! Good luck
Awesome Chef✨ u always explain in easy way such difficult kind of recipes..love ur channel...🙂
Thanks Pragya! Really appreciate it!
Thank you! You are a very good teacher. I am so happy will all that I learned from you. A lot of success! :)
Have just made my first attempt at these pistachio & lime Bon bons. The lime ganache is absolutely delicious.
Thanks a lot!
Thank you so much! I enjoyed your knowledge and recipe 😁 I am going to try your recipe 😋
That’s great to hear! Glad you liked it
Hello from Belgium,I like when you put all the ingredient in your recipe
Hey Véronique! Thank you! Cheers from Holland
WOW ! i love this video! New subscriber and please another recipe
This is lovely, do you have to temper the clear cocoa butter you “polished” your moulds with first?
Hi Paige, thank you! You don’t have to temper the cacao butter you use to temper your mould. Good luck!
Great. Should it be a specific brand of chocolate or should we do Tempering
Hello, thank you for sharing your knowledge. Wondering what is the shelf life of this bonbons.
Bravo!!!!beauty with elegance
A God who master sweets and savory
🥰🥰
Cocoa butter has to be melt and temper too bcoz which I have its pcs
@Jules Cooking beautiful bonbons. Can you please share where you got the mold? I have looked online for this particular bûche mould but I can’t find it anywhere! Many thanks
Thanks! Try Chocolate World Antwerp
Amazing formula. I love it . Thank you so much
Love the video..how long do these keep? Would the ganache go bad in room temperature?
Come sempre, perfetto!!
Grazie!
How long are these chocolates valid?
does is it taste good? anyone ?
Yes it definitely does! Was delicious
I have no words for the beauty and skills used for this 🏆🏆🏆
👍 wonderful! More videos like this please 😊
J’aimerais bien y goûter?
Wow man you are the goat for sharing this details
Do I hear a Dutch accent in ur voice?😂
Where can I get this template please?
That looks so next level it hurts! haha
Thanks Gotera!
What would be the green fat soluble pigments?
The powder I used to color the cacao butter
@@JulesCookingGlobal Hey Jules, thanks so much for responding to me I know you're very busy can you tell me what the powder is that you use?
No worries! I buy it at a restaurant shop called “Hanos”
@@JulesCookingGlobal I really love your channel I've never worked at a Michelin star restaurant but I've always wanted to I'm learning some things from you that I can't learn anywhere else but from a Michelin star restaurant thank you so much for sharing your knowledge. I hope that we can maintain a friendship
You're doing great!!!
Thank you!
Thank youuu❤❤❤❤
Waar kan je de 'tapped out' chocolade voor gebruiken? Is het een kwestie van weer opnieuw tempereren en je kunt het weer gebruiken voor nieuwe bonbons?
Zeker! Is nog top te gebruiken
Awesome...!!!
Thank you!
very nice
or mold ???
What brand of color spray did you use ? Always thought you had the use a spray gun ! Thank you for the video !
It’s a basic coloring spray. If you use cacao butter that’s colored a spray gun works indeed great, you can also do it with a little sponge
@@JulesCookingGlobal sorry to be specific but what was the brand you were using? not many you can use specifically for chocolate molds. thank you ! ( if its in a can its so much more easier than the gun)
wow! thanks a lot for your explanation!
Thank you Svitlana!
@@JulesCookingGlobal could you please add the amount of pistachios used in the recipe? And also how do you store the chocolates? Are they shelf-stable (don't need refrigeration)? Thanks :)
The amount of pistachios really depends on the size of the mold, it’s just a small layer. I store them in a dry and dark place, not to warm but not in the fridge. Otherwise the chocolate will go bad.
@@JulesCookingGlobal thanks! Lol I usually store all the chocolates (store bought tho) in the fridge because being cold they taste better in my opinion
Nice
Brilliant!
Baas!
🙏🏼🙏🏼
You are a Master, sir!!
what is the spray you use ,
It's a basic coloring spray, nothing special
@@JulesCookingGlobal ok how does it set on the
mold ,like
Hi! If you add titanium oxide to the coloured cocoa butter, it’ll help with the opacity 😁
Thanks Jasper! Appreciate it!
Wonderful! Thank you so much for this simple explanation. You have really saved me from tones of frustration after my failed experiments with my self made ganache recipes. 🤎🤎🤎
Glad I could help, thanks!