How do you correct for thin edges? Could it room temperature, mold temperature, something else? Not sure why but often my shells come out too thin and won't contract to release
I was gonna say that if your edges are thin perhaps you are using a high fluidity chocolate but since you mentioned that they won’t contract to release I would definitely say it’s a temperature issue either with the mold or most likely with the chocolate. Basically your chocolate is probably warmer than the recommended working temp this cause super thin shells and not releasing properly (unless refrigerated). Too warm room temperature or a warm mold would cause the chocolate to go out of temper but that would affect the finish of the bonbon and the release from the mold, not the thickness though, not unless your mold is super hot 😂 I know this reply is a year after but still hope it helps!
Thank you so much for these videos!! I have a problem, though.... I really struggle to get the bon bons out of the moulds,- what on Earth do I do wrong??? I follow your instructions, but... When you cool them off, do they go into the fridge or the freezer? I have tried both now, but still....
If you cant get them out, there's a risk that your chocolate wasnt tempered. It happens. When chocolate is tempered it contracts, which is why you are able to get them out of the mold easily. Try again, dont give up :)
Brilliant video Callebaut. I am struggling getting a consistent thickness to all sides of the mould, like here. The chocolate seems to hang in the base and be quite thin at the sides. I do turn it upside as suggested. Could the time between filling an emptying be making a difference? I'm in Australia so the ambient temperature is approx 23-24 degrees. Thanks
@@chrish3126 Yes, don't heat the moulds as shown if it's a warm day. I don't think you need to work as fast as they do either as they are working in really cold kitchens. I thought I had to rush but the slower I go the more consistent the chocolate is around the edges and I take my time when scraping. I don't leave the mould upside down anymore either and if you watch any of Kirsten Tiballs lessons she turns the mould on it's side to cool. I also did the first 2 parts of chocolate making certificate at Ryde Tafe - worth every penny.
@@samanthamorton2631 I'm not certain if I'm tempering my chocolate properly either. I think I am but I'm not sure. One problem I have is keeping the chocolate in the bowl from cooling down too much
@@chrish3126 I found when learning at home the best way to temper was using a bain marie method (a thin metal mixing bowl over a small saucepan). That way I could really watch what I was doing and get the thermometer in the mix. Melting dark chocolate to 50 degrees and then taking the bowl off and seeding it, stirring it until it reaches 27 degrees. This takes a while and seeding is labour intensive but you can use a cool water bath to accelerate this (just watch you don't get any water in the chocolate). Then you can heat it back up to it's working temperature by placing back on the luke warm saucepan (off the element) for as long as it takes to get to the working temp. Don't be scared to heat it back to a working temperature - as long as it doesn't go above 32 degrees it will work. Leave it and do a temper test on something plastic, like a rice paddle, and leave it for a few minutes. You can see if the temper is going to work. Check the temperature of the chocolate and if it's cooled down too much heat it over the bain marie but make sure it doesn't go past 32 degrees. Tabling takes a lot of practice and can make a hideous mess. I only do it for really small amounts of chocolate or coloured coco butter. Good luck!
@@samanthamorton2631 I've been doing the double boiler method with a glass bowl. I found a great video from Cadbury on how to make tempered chocolate. I don't know what the temper test is though
Hi Louise Thomas - The best temperature for making chocolates is a steady 20°C in the kitchen and the least amount of humidity as possible. The less moisture the better. With a good air-conditioner you can reduce the moisture depending on where you live down to 60%. Hope this helped. We are ready to serve you with more technical advise materials on www.callebaut.com/en-OC/chocolate-video/technique/tempering - if there would be any more questions, don't hesitate to reach out to us! :-) Best regards!!
Callebaut Chocolate thankyou, I’m in north wales U.K. and so far I’ve managed to get my humidity to less than 50% humidity, sometimes (depending on weather) I can get down to 47% ☺️ Thank you so much for your advice.
Are the timings different for milk? I am trying to do this with Callebaut milk (think its 823) and im getting very thin edges around the bottoms, and very thick at the top of the mould. It feels to me like the milk chocolate takes a lot longer to set than dark? Caus after 5 mins, I pick the mould up and it still dribbles out and ruins the thick edge. Thanks.
Hi! The timings are the same on setting pretty much for all grades: dark chocolate, milk chocolate, etc... From what we read we could guess you might under tempered just a little, causing the issues you are facing.
I tempered my chocolate but still my truffle don’t come off the mold easily. What should I do? I guess my polycarbonate mold is not a good one! Made in China! Do you have any suggestion for the mold brand?
Good day I've followed your instructions religiously but my chocolate is always to thick, it spreads nicely but I cant tap excess out of a mold easily like you do in the video. Do you have an idea what's wrong?
From what I've heard from other chocolate videos, when you are heating up the chocolate to melt it if it seems too thick heat it up a little more (but keep an eye on the temperature with a thermometer so it doesn't go out of temper) until it is the consistency you want.
now i dont what to make shell, but i do what to use this mold to put fudge in it. would filling them up with fudge, and letting them cool work, or is this for chocolate only
Mam when i takeout the chocolate it just starts melting very quickly even i can't properly wrap it... Is it happens or m doing something wrong plz reply me?
Watch videos on tempering chocolate. If you just melt chocolate without properly tempering it, it won't set to a hard & snappy texture at room temperature.
Hi guys! What is the room temperature there to make that beautiful bonbons? I mean... When she takes the excess of the chocolate out, the chocolate shell just becomes dried and solid without needy of refrigerator before filling and putting on the fridge.... Here on my city the room temperature is about 35 degrees .... Is it possible to get this dried and solid chocolate shell on the mold without needy to put on the fridge here where I live ? If not, what would be the ideal room temperature?
Heres my problem: no matter how much I heat up the chocolate, it never gets as liquidy as these videos. It’s never really pouring consistency, so instead I have to push it around the mould. What should I do?
That happens when not using quality chocolate. The Callebaut packages come with a temperature chart on the side, and most melt by 40C, so not much heat is needed. The liquidity of the result also depends on the fluidity which is marked on the front. 3 or 4 is great for melting
Hi Aditi, Not sure what exactly went wrong at your end, but to confirm, yes, in this movie no silicone moulds were used. The material of which these moulds are made is polycarbonate.
Hi David. We remove (this is called "demoulding") the bonbons out of the polycarbonate mould before eating - of course :-) The end result, a delicious sweet treat, you see in the video starting from 3:28. Best regards
I know this question is an old one, but just in case someone happens across it and is still interested in the answer. The best company for getting polycarbonate molds from is chocolate world in Belgium (www.chocolateworld.be/#0). You can either buy directly from them or look up who distributes their molds locally in your own country. In Australia for example you would go to Richard Foot pty ltd (www.rfoot.com.au/chocolate/)
Hi Vyoma, thanks for raising that question. We use the Finest Belgian dark Chocolate recipe n° 811. Want to know more about this chocolate? You can find it all here: www.callebaut.com/en-OC/chocolate-cocoa-nuts/811nv/811 Don't hesitate to reach out to us again, in case of any further question! :-)
Hi Vyoma! Sure you can have access to Callebaut Chocolate in India. :-) Send us a short PM on social media facebook.com/callebaut and we'll provide you with the right contact details to purchase from! Looking forward talking to you soon!
Unfortunately we do not have that info available. If you are interested, however, we have a fantastic Beanology course in our Callebaut Chocolate Academy centre in Wieze, Belgium - there the full story from bean to chocolate is explained, and put into practise.
shoaib ammari You might want to go to a few classes or even watch a couple youtube videos! Making chocolate isn't as easy as you seem to think, it's quite a process
Hi Arva. So sorry to hear - since it is certainly not our intention to make it sound difficult. It's quit a skill to master, that's true :) but our chefs are at full disposal of chocolate professionals to assist them in making their creations shine. So if you have a specific question, don't hesitate to get back to us and we'll try to help you on your way! Best regards!
![Tee Grizzley - Detroit (Feat. 42 Dugg) [Official Video]](http://i.ytimg.com/vi/aeKfTtt0x14/mqdefault.jpg)
Finally someone explains how and why to properly make the shells. Thank you!!!!!!!!
Thank you for explaining to warm the mold! I have had made a lot of discolored chocolates before 🤦♀️
“These look perfect..” Why haven’t I seen your video sooner!
How do you correct for thin edges? Could it room temperature, mold temperature, something else? Not sure why but often my shells come out too thin and won't contract to release
I was gonna say that if your edges are thin perhaps you are using a high fluidity chocolate but since you mentioned that they won’t contract to release I would definitely say it’s a temperature issue either with the mold or most likely with the chocolate. Basically your chocolate is probably warmer than the recommended working temp this cause super thin shells and not releasing properly (unless refrigerated). Too warm room temperature or a warm mold would cause the chocolate to go out of temper but that would affect the finish of the bonbon and the release from the mold, not the thickness though, not unless your mold is super hot 😂 I know this reply is a year after but still hope it helps!
Thank you! This was very very helpful.
Wow nice work
That looks so cool
Thank you so much for these videos!! I have a problem, though.... I really struggle to get the bon bons out of the moulds,- what on Earth do I do wrong??? I follow your instructions, but... When you cool them off, do they go into the fridge or the freezer? I have tried both now, but still....
If you cant get them out, there's a risk that your chocolate wasnt tempered. It happens. When chocolate is tempered it contracts, which is why you are able to get them out of the mold easily. Try again, dont give up :)
I used Callebault Chocolate it's really great product from manual tempering machine and after I while our production became big production line.
this was really helpful🧙♀
Hello, do you have any videos on how to make nonpareils using a mold? Thank you.
Okk thank u soo much I'll try with these moulds
What is the correct cleaning for polycarbonate molds
Ty so much ma'am you give great idea 👌👌👌👍
Brilliant video Callebaut. I am struggling getting a consistent thickness to all sides of the mould, like here. The chocolate seems to hang in the base and be quite thin at the sides. I do turn it upside as suggested. Could the time between filling an emptying be making a difference? I'm in Australia so the ambient temperature is approx 23-24 degrees. Thanks
I'm having the same problem (also an Aussie btw). Did you ever solve it? Any tips you could give me?
@@chrish3126 Yes, don't heat the moulds as shown if it's a warm day. I don't think you need to work as fast as they do either as they are working in really cold kitchens. I thought I had to rush but the slower I go the more consistent the chocolate is around the edges and I take my time when scraping. I don't leave the mould upside down anymore either and if you watch any of Kirsten Tiballs lessons she turns the mould on it's side to cool.
I also did the first 2 parts of chocolate making certificate at Ryde Tafe - worth every penny.
@@samanthamorton2631 I'm not certain if I'm tempering my chocolate properly either. I think I am but I'm not sure. One problem I have is keeping the chocolate in the bowl from cooling down too much
@@chrish3126 I found when learning at home the best way to temper was using a bain marie method (a thin metal mixing bowl over a small saucepan). That way I could really watch what I was doing and get the thermometer in the mix. Melting dark chocolate to 50 degrees and then taking the bowl off and seeding it, stirring it until it reaches 27 degrees. This takes a while and seeding is labour intensive but you can use a cool water bath to accelerate this (just watch you don't get any water in the chocolate). Then you can heat it back up to it's working temperature by placing back on the luke warm saucepan (off the element) for as long as it takes to get to the working temp. Don't be scared to heat it back to a working temperature - as long as it doesn't go above 32 degrees it will work. Leave it and do a temper test on something plastic, like a rice paddle, and leave it for a few minutes. You can see if the temper is going to work. Check the temperature of the chocolate and if it's cooled down too much heat it over the bain marie but make sure it doesn't go past 32 degrees.
Tabling takes a lot of practice and can make a hideous mess. I only do it for really small amounts of chocolate or coloured coco butter. Good luck!
@@samanthamorton2631 I've been doing the double boiler method with a glass bowl. I found a great video from Cadbury on how to make tempered chocolate. I don't know what the temper test is though
Hi, what tempering machine is ok to use for a small business? I strugle finding one 😞
Oooh lush!!!
Thank you. This video was incredibly informative. But I don't have a heat gun so what would be a good way to warm the chocolate mould without it?
Hair dryer perhaps?
@@tonywright7913 now see that would have been the obvious answer 😂. A bit embarrassing that it didn't even occur to me
Can you tell me why after a few days my callebaut chocolate makes the weird circle looking things in it when stored?
What’s the best temperature & humidity to have my kitchen when making chocolates please?
Hi Louise Thomas - The best temperature for making chocolates is a steady 20°C in the kitchen and the least amount of humidity as possible.
The less moisture the better. With a good air-conditioner you can reduce the moisture depending on where you live down to 60%. Hope this helped. We are ready to serve you with more technical advise materials on www.callebaut.com/en-OC/chocolate-video/technique/tempering - if there would be any more questions, don't hesitate to reach out to us! :-) Best regards!!
Callebaut Chocolate thankyou, I’m in north wales U.K. and so far I’ve managed to get my humidity to less than 50% humidity, sometimes (depending on weather) I can get down to 47% ☺️
Thank you so much for your advice.
What type of mould is this?
Thank you. How do you make pre crystallised chocolate? Or can you buy it like this?
Hi mam, can I use morde compound
chocolate for moulding polycarbonate mould....
or vanleer compound are good
Cocoa butter is must be added to colour chocolates??
Are the timings different for milk? I am trying to do this with Callebaut milk (think its 823) and im getting very thin edges around the bottoms, and very thick at the top of the mould. It feels to me like the milk chocolate takes a lot longer to set than dark? Caus after 5 mins, I pick the mould up and it still dribbles out and ruins the thick edge.
Thanks.
Hi! The timings are the same on setting pretty much for all grades: dark chocolate, milk chocolate, etc... From what we read we could guess you might under tempered just a little, causing the issues you are facing.
Your room temperature makes the difference. Make sure your room is not to hot.
Can i use non stick mold?
Why do you heat the mould ?
How far in advance can you make these for an event
I tempered my chocolate but still my truffle don’t come off the mold easily. What should I do? I guess my polycarbonate mold is not a good one! Made in China! Do you have any suggestion for the mold brand?
I have one mold which made in Belgian, its like that one in the video , amazing but little expensive
Good day I've followed your instructions religiously but my chocolate is always to thick, it spreads nicely but I cant tap excess out of a mold easily like you do in the video. Do you have an idea what's wrong?
From what I've heard from other chocolate videos, when you are heating up the chocolate to melt it if it seems too thick heat it up a little more (but keep an eye on the temperature with a thermometer so it doesn't go out of temper) until it is the consistency you want.
now i dont what to make shell, but i do what to use this mold to put fudge in it.
would filling them up with fudge, and letting them cool work, or is this for chocolate only
Hi! Thanks for your question. For fudge we would suggest to use a flexible mould type, such as Demarle or Silkomart
Did u hit it at last ?
Mam when i takeout the chocolate it just starts melting very quickly even i can't properly wrap it... Is it happens or m doing something wrong plz reply me?
Watch videos on tempering chocolate. If you just melt chocolate without properly tempering it, it won't set to a hard & snappy texture at room temperature.
Okk maam thnq so much
Hi guys! What is the room temperature there to make that beautiful bonbons? I mean... When she takes the excess of the chocolate out, the chocolate shell just becomes dried and solid without needy of refrigerator before filling and putting on the fridge.... Here on my city the room temperature is about 35 degrees .... Is it possible to get this dried and solid chocolate shell on the mold without needy to put on the fridge here where I live ? If not, what would be the ideal room temperature?
I get the feeling it would ooze everywhere in my kitchen XD
Way too hot. Heat and humidity are really bad if you want your chocolate to set. Somewhere around 20 degrees is ideal from what I know(between 18-24).
Heres my problem: no matter how much I heat up the chocolate, it never gets as liquidy as these videos. It’s never really pouring consistency, so instead I have to push it around the mould. What should I do?
That happens when not using quality chocolate. The Callebaut packages come with a temperature chart on the side, and most melt by 40C, so not much heat is needed. The liquidity of the result also depends on the fluidity which is marked on the front. 3 or 4 is great for melting
I used to the same method but moulds were breakin. Was it because i used silicon moulds ?
Hi Aditi, Not sure what exactly went wrong at your end, but to confirm, yes, in this movie no silicone moulds were used. The material of which these moulds are made is polycarbonate.
Where can I get those chocolate molds?
where is the ganach for this chocolat madam???
What type of chocolate
callebaut 👍there,s two kind . dark brown _ and brown or white
You need a chocolate that harden enough for room temperature.
So, let me get this straight, you're supposed to eat the chocolate while it is still in the mold? Or do you just eat the polycarbonate mold too.
Hi David. We remove (this is called "demoulding") the bonbons out of the polycarbonate mould before eating - of course :-)
The end result, a delicious sweet treat, you see in the video starting from 3:28. Best regards
Where can I buy those molds
Internet stores with pastry accessories and utensils?
Hello, could you let me know where you buy your polcarbonate moulds from?
I know this question is an old one, but just in case someone happens across it and is still interested in the answer. The best company for getting polycarbonate molds from is chocolate world in Belgium (www.chocolateworld.be/#0). You can either buy directly from them or look up who distributes their molds locally in your own country. In Australia for example you would go to Richard Foot pty ltd (www.rfoot.com.au/chocolate/)
Amazon sell them, too if you don’t want them travelling far bc of the risk of breakage during transit.
Which chocolate is used? Compound or couveture?
Hi Vyoma, thanks for raising that question. We use the Finest Belgian dark Chocolate recipe n° 811. Want to know more about this chocolate? You can find it all here: www.callebaut.com/en-OC/chocolate-cocoa-nuts/811nv/811
Don't hesitate to reach out to us again, in case of any further question! :-)
@@Callebautchocolate okay so i m from India and i don't think i will be able to find Belgian chocolate here so can you recommend any other?
Hi Vyoma! Sure you can have access to Callebaut Chocolate in India. :-) Send us a short PM on social media facebook.com/callebaut and we'll provide you with the right contact details to purchase from! Looking forward talking to you soon!
@@Callebautchocolate so if i melt 811 without any other ingredient and put them in a mould, they would become hard again?
can you tell me how to make chocolate from cocoa powder using cocoa butter
Unfortunately we do not have that info available. If you are interested, however, we have a fantastic Beanology course in our Callebaut Chocolate Academy centre in Wieze, Belgium - there the full story from bean to chocolate is explained, and put into practise.
And how much is the cost n duration for that
Thanx for your interest! All details are to be found on: www.chocolate-academy.com/
shoaib ammari You might want to go to a few classes or even watch a couple youtube videos! Making chocolate isn't as easy as you seem to think, it's quite a process
Morgan Freeman Thank you soo much. I want to learn for industrial use not for home made so if i have the basic knowledge then its very helpful.
جاية من سناب نجلاء هلاا🥰
من عند نجلاء 😌
I created my own molds and they suck lol
You guys make it sound so difficult
Hi Arva. So sorry to hear - since it is certainly not our intention to make it sound difficult. It's quit a skill to master, that's true :) but our chefs are at full disposal of chocolate professionals to assist them in making their creations shine. So if you have a specific question, don't hesitate to get back to us and we'll try to help you on your way! Best regards!
Hi I am ashamed from India where I will get coloured cocoa butter
Hi please don't be ashamed of India order it online from bakerycart.com
Schining chocolate surface has nothing to do with tempering...it only depends how smooth is your surface
Polycarbonate is not adapted for food...
Why do you heat the mould ?