Dark Chocolate Mint Bonbons - Tutorial
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- Опубликовано: 25 авг 2024
- 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! 👌🏼
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
Thanks for the new video! The chocolates look yummy! If you take requests, would you please make a video on ganaches? Thank you!
Mary Kimlach great idea!
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 🎉
Wow. Great
Oh so you have your you tube channel!!your fan from instagram....keep sharing ♡
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.
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! 😊
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!
@@jackralph5457 which model are they? Chocolate world seems to have four versions of that shape
That is green clr ?
I tried to make bour bon chocolate but my cocoa butter does not stays on it, it gets spread on one side
that is probably because it is not tempered properly my friend
Jack Ralph@ thankyou jack for tips😍 plzz make more video
I will!
Hi Jack, Where can I get those moulds? All I find are the half spheres or similarly domed ones but they’re geometric.
ما نوع الألوان المستخدمة؟؟
In bonbon cholate but my cocoa butter not set
Or green clr mix with cocoa butter?
it is pre coloured cocoa butter
Hey great vedio came from insta . Whats the tempr of the cacao butter plz ?
I just want to kniw are theese oil soluble candy colors, if its then it is directly used or mixed with cocoa butter?
Do u not melt dark to between 50 and 55deg?
Where can I find this mold
Cocoa butter temp ?
below 40c