Dark Chocolate Mint Bonbons - Tutorial

The Dark Chocolate Mint 🍫
Dark Chocolate Shell - Dark Chocolate fresh mint ganache
These beauties are for a custom order I did and damn are they good!
The mint for these was actually picked up of my back garden and it is a lovely strong mint flavour! 😍👌🏼
The ingredients for these bonbons is:
1:1 ratio of dark chocolate and cream
Sprig of mint
10% butter
10% invert sugar
5 ingredients!
Anyways, for these bonbons I started off by using tempered cocoa butter and creating a little finger swoosh, because obviously it needs to be green 😉
Before that I splattered the mould white and then back Uo the swoosh with white too!
Then I temper by dark chocolate, which was a nightmare in this heat but i managed it!
To create my Ganache i boiled the cream with the mint leaves, then instead of draining the mint straight away i poured it into the chocolate with the cream!
This is a strange move but allows the mint to keep on infusing and give it a deeper flavour.
Then I strained the ganache at the end when it was all emulsified!👌🏼
Finally, to cap them I heated the shells slightly with my hairdryer! This is to create a perfect seal with the shells and leave no cracks for ganache to leak out of!
What do you think of these??
How could I improve them?
Let me know in the comments! 👌🏼

[@chonettetaylor6731]

I infuse the mint leafs in cocoa butter overnight then add the cocoa butter to the chocolate
Cocoa butter is a very good infusion for flavour and works perfect with mint

[@marykimlach3149]

Thanks for the new video! The chocolates look yummy! If you take requests, would you please make a video on ganaches? Thank you!

[@jackralph5457]

Mary Kimlach great idea!

[@MrLinney36]

Hi sorry i think i commented before but cant find it just wondering on your moulds where did you buy them from and what size are they ? Great channel keep up the great work 🎉

[@VeenakiRasoise]

Wow. Great

[@zoyalakadia6864]

Oh so you have your you tube channel!!your fan from instagram....keep sharing ♡

[@enchantresskisara6304]

Your chocolates will come out easier if you let the cap set for longer than 10 minutes, and by briefly throwing them in the fridge for like 5 minutes. They can all come out at once. Also you will get a stronger flavor by letting the mint leaves steep in the hot cream for longer. Even let it cold steep overnight before warming.

[@bettybrici2409]

Great Video! Have you ever tried doing the tabling method? It’s so much fun! but it can also be so messy! 😂 Are you also doing the seeding method? Btw, where about did you get your chocolate moulds from? Thanks! 😊

[@jackralph5457]

thank you! I have a couple of times but i can't be dealing with the mess at the moment! im doing seeding yeh, and I got them from chocolate world!

[@MrMusickey]

@@jackralph5457 which model are they? Chocolate world seems to have four versions of that shape

[@faisamibanglori3245]

That is green clr ?

[@faisamibanglori3245]

I tried to make bour bon chocolate but my cocoa butter does not stays on it, it gets spread on one side

[@jackralph5457]

that is probably because it is not tempered properly my friend

[@faisamibanglori3245]

Jack Ralph@ thankyou jack for tips😍 plzz make more video

[@jackralph5457]

I will!

[@MrMusickey]

Hi Jack, Where can I get those moulds? All I find are the half spheres or similarly domed ones but they’re geometric.

[@alaaah6421]

ما نوع الألوان المستخدمة؟؟

[@faisamibanglori3245]

In bonbon cholate but my cocoa butter not set

[@faisamibanglori3245]

Or green clr mix with cocoa butter?

[@jackralph5457]

it is pre coloured cocoa butter

[@aouatefabd4667]

Hey great vedio came from insta . Whats the tempr of the cacao butter plz ?

[@smitashinde6263]

I just want to kniw are theese oil soluble candy colors, if its then it is directly used or mixed with cocoa butter?

[@siobhanobrienmurphy]

Do u not melt dark to between 50 and 55deg?

[@sefarifsahbaz19]

Where can I find this mold

[@faisamibanglori3245]

Cocoa butter temp ?

[@jackralph5457]

below 40c