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Nenette Chocolates
United Kingdom
Registrace 31. 07. 2020
Nenette Chocolates has one ambition: to bring you a moment of happiness through chocolate. Based in South Leicestershire, Nenette has been making chocolates for over 10 years.
Every chocolate is made by hand with local ingredients wherever possible and chocolates selected for their flavours and sustainability.
Nenette's range includes chocolates for everyone from self-indulgences to gifts: bars, single origin shards and dipped honeycomb to uniquely flavoured truffles. All beautifully packaged in brightly coloured boxes and ribbons.
Every chocolate is made by hand with local ingredients wherever possible and chocolates selected for their flavours and sustainability.
Nenette's range includes chocolates for everyone from self-indulgences to gifts: bars, single origin shards and dipped honeycomb to uniquely flavoured truffles. All beautifully packaged in brightly coloured boxes and ribbons.
Mastering Chocolate Tempering: essential tips
In this video I provide you with some essential tips for tempering chocolate. These accompany other videos that I have already published on my CZcams channel and they tackle some of the questions that you have asked about the tempering process. Alongside this, do take a look also at my videos on Simply Tempering chocolate, the Microwave method, the Seeding method and tempering white chocolate!
I invite you to get in touch if you have any questions or comments - I love hearing from you and I always respond direct to you if you come to me with questions. If you'd like to join me in my studio - which is in the beautiful Leicestershire countryside in the UK - to learn more about making your own chocolates with me working alongside you as you create, then please visit my website www.nenettechocolates.co.uk where you will find all the details including booking forms.
I invite you to get in touch if you have any questions or comments - I love hearing from you and I always respond direct to you if you come to me with questions. If you'd like to join me in my studio - which is in the beautiful Leicestershire countryside in the UK - to learn more about making your own chocolates with me working alongside you as you create, then please visit my website www.nenettechocolates.co.uk where you will find all the details including booking forms.
zhlédnutí: 126
Video
Nenette on the radio!
zhlédnutí 306Před rokem
This is Nenette chatting to Ben Jackson on Radio Leicester - while making a signature 'Chocolate Smashable'. I tell you about tempering chocolate and how I make the 'Smashable.' Also I let-on about my background and how I came to working with chocolate too. Sit down and listen for 10 minutes with a nice cup of hot chocolate!
Nenette Chocolates | The Bloopers (Things Don't Always Go To Plan)
zhlédnutí 715Před 3 lety
When working with chocolate, not everything always goes to plan, and when filming for my CZcams channel I soon discovered this amplifies whenever there is a camera put in front of you! But you know what? We all had so much fun recording these videos for you! I see that so many of you have enjoyed them, and you are learning so much from them. So this week, why not sit back, and enjoy these hilar...
How to Rescue a Split Ganache | Chocolate Troubleshooting
zhlédnutí 11KPřed 3 lety
Have you ever tried to make a chocolate ganache and found that it has split, or perhaps not come out how you intended it to? Don't worry, I am here to help! The good news is that you don't need to throw away a split chocolate ganache, and in this video I want to share with you the methods I use to rescue a split ganache. www.nenettechocolates.co.uk
How To Make Chocolate Truffles at Home | An Easy To Follow Demonstration
zhlédnutí 4,9KPřed 3 lety
I love to make chocolate truffles, and I am sure if you are watching this video then you do too. Or, at the very least you would like to start making your own! In this demonstration, I want to share with you my methods on how you can make your very own chocolate truffles from your own home. I am joined by my friend Rob as we go through the process from start to finish. www.nenettechocolates.co.uk
How to Create Hollow Chocolate Shapes | Easter Hot Chocolate Bombs
zhlédnutí 1,2KPřed 3 lety
Who doesn't love a good hot chocolate bomb?! In this week's demonstration, allow me to share with you my methods on creating hollow chocolate shapes which are ideal for making chocolate shells, baubles and of course, Easter eggs! www.nenettechocolates.co.uk
How to Make a Stunning Gift Hamper | Perfect for Easter, Mother's Day or any Gift
zhlédnutí 603Před 3 lety
We all love to treat our loved ones, and the special people in our lives. In this demonstration, I will show you what it takes to put together a beautiful gift hamper that everyone will love. Of course, you can source all of the products shown within this video from my website: www.nenettechocolates.co.uk
How to Make Chocolate Easter Eggs at Home | Nenette Chocolates
zhlédnutí 3KPřed 3 lety
Who doesn't love a good Easter Egg? Sure, Easter has a very strong and traditional history, however we all remember biting into scrumptious Easter Eggs as a child; and every year we flock to the shops to buy them! In this demonstration, I want to share with you how you can make your very own Easter Eggs from the comfort of your own home. www.nenettechocolates.co.uk
Mindfulness and Chocolate | How to Truly Taste Chocolate
zhlédnutí 411Před 3 lety
Eating chocolate can become a very satisfying, and mind-opening experience. Over the years we have all become accustomed to just eating bars of chocolate slab after slab. But did you know that if you were to take your time with chocolate, you will get a much better understanding of the flavours and the tones. Watch this short video where I am joined by my friend Rob as we explore Mindfulness an...
How to Flavour Chocolate Ganache | Stunning Chocolate Fillings
zhlédnutí 21KPřed 3 lety
I LOVE experimenting with chocolate ganache, and trying out all sorts of flavours and ideas. In this video, I would like to share with you my tips on how to flavour chocolate ganache. www.nenettechocolates.co.uk
How to Use Coloured Cocoa Butters | Creating Chocolate Truffles
zhlédnutí 18KPřed 3 lety
Applying the finishing touches of a truffle is one of my most favourite parts of making chocolates. And using cocoa butters is a great way to add that decadent touch to chocolates. Want to learn more? Be sure to watch this latest video tutorial.
How to Use Shimmer Powders | Make Stunning Chocolate Truffles
zhlédnutí 3,1KPřed 3 lety
I love using shimmer powders. They really help to amplify my chocolate truffles and look beautiful. In this week's video, I would like to share with you my top tips on how to use shimmer powders, and how to make your own stunning chocolate truffles. I have a new video coming out every single and these will give you all you need to know to make your own chocolates. Please be sure to keep checkin...
How to Temper White Chocolate | Making White Chocolate Lollipops
zhlédnutí 17KPřed 3 lety
So many of you have been asking me to do a video on tempering white chocolate. Well, here we go! In this week's episode, I want to share with you my tips on how to successfully temper white chocolate, and will also show you a lovely way to create white chocolate lollipops. As always, I would love for you to subscribe to my channel and to share with your friends. I would also love to know your t...
How to SIMPLY Temper Chocolate | And How to Correct Any Tempering Issues
zhlédnutí 47KPřed 3 lety
Following on from my ever so popular videos on tempering chocolate, I wanted to share with you just how simple tempering chocolate can be, and also how to correct any issues you may have. Please do subscribe to my channel to be kept up to date with all of my chocolate demonstrations and tutorials. www.nenettechocolates.co.uk
Behind The Scenes | Nenette Chocolates
zhlédnutí 316Před 3 lety
Sharing my skills, knowledge and experience with you has been incredible so far, and I have loved every moment. I do trust you are enjoying the weekly videos? Filming the episodes was so much fun; and I want to share with you what happened behind the scenes when Adam from Incite Video and Rob from Paragon Sales Solutions came to set this all up. Enjoy! www.nenettechocolates.co.uk
How to Temper Chocolate | The Microwave Method
zhlédnutí 8KPřed 3 lety
How to Temper Chocolate | The Microwave Method
How to Make Chocolate Truffles Using Pre-Made Chocolate Shells
zhlédnutí 1,9KPřed 3 lety
How to Make Chocolate Truffles Using Pre-Made Chocolate Shells
How to Make Hot Chocolate Using My Hot Chocolate Baubles
zhlédnutí 328Před 3 lety
How to Make Hot Chocolate Using My Hot Chocolate Baubles
How to Make Hot Chocolate Baubles | Perfect Christmas Gifts!
zhlédnutí 861Před 3 lety
How to Make Hot Chocolate Baubles | Perfect Christmas Gifts!
Completing Hand Made Chocolate Truffles | With Ganache
zhlédnutí 1,9KPřed 3 lety
Completing Hand Made Chocolate Truffles | With Ganache
How to Make Truffle Shells | Using Professional Moulds
zhlédnutí 8KPřed 3 lety
How to Make Truffle Shells | Using Professional Moulds
How to Make Stunning Chocolate Ganache
zhlédnutí 4,4KPřed 3 lety
How to Make Stunning Chocolate Ganache
How Does Chocolate Get From Bean to Bar?
zhlédnutí 492Před 3 lety
How Does Chocolate Get From Bean to Bar?
What is Chocolate Tempering? And Why is it Important?
zhlédnutí 1,4KPřed 3 lety
What is Chocolate Tempering? And Why is it Important?
How to Temper Chocolate | The Seeding Method
zhlédnutí 21KPřed 3 lety
How to Temper Chocolate | The Seeding Method
What if I want to whip it up for frosting and use some as a drip for a cake would it still hold like a plain ganache?
I'm afraid this is not something I have experience of. My background as a chocolatier via chartered accountancy means I have missed out on advanced patisserie training. Can I suggest you have a go and let us all know how it turns out?
Great video! And great to see you back :D
Thank you!!
SOOO pleased you're back. Thank you for the video. When I've done a test dip and waited to see if it sets, often the bowl of chocolate has gone quite stiff too. Am I missing something? Thanks
Thank you for watching my new contribution! No, you're not missing anything. I'll add this really good point to a future video. While you're waiting for your temper test to set, the rest of your chocolate will be cooling and setting too! So you will need to gently heat the contents of your bowl, stirring the chocolate as you go, to keep it at its working temperature. It's a bit of a juggling act. Invest in an infrared temperature guage as this will help take the guesswork away. I hope that helps . Nenette
Thank you for the demostration! 😉 I recently found myself several times working with out-of-temper chocolate because I am just too stubborn to not order chocolate in this heat. Seeding method has helped me greatly though I was fighting with the issue that seeds were not melting properly. I hope you can understand my question - what is the highest temperature that will not destroy the seeds? I am thinking that there must be a point where the seeds are just melted instead.
Thank you so much for watching my latest video. And I'm overjoyed to know that you're persevering regardless of ambient temperature challenges! I think I understand your question. I find that the nearer you get to the working temperature, the harder it is to get the seeds to melt. Especially at around 31 degrees C. There is an element of luck involved at this level of detail! If you're struggling to get those last seeds to melt, I suggest you apply a little warm air with the help of your hot air gun (hairdryer?!) to gently pick up the temperature by a degree or so only so to enable you to persuade those last seeds to melt. Don't overdo the heat, or you'll have to start all over again.... I hope that helps. Let me know if I've missed the point! Nenette
@@NenetteChocolates Nono, you answered me perfectly, thank you! 😊 I will raise a temperature of the chocolate a little bit by using a hairdryer and see if this will give the little bits chance to melt properly. I might invest in the hot air gun in the future though.
@kikitauer it took me several years before I upgraded from Babyliss to Black and Decker!! Hairdryers are just as good.
I will echo those before me and say you saved me, Nenette. Thank you!
I'm so pleased it worked!
Loved your video. Can you store the two ganaches in the fridge for a few days before use?
Yes, absolutely. I'm pleased the video was helpful for you. Thank you for your question too - I'm about to publish further 'episodes' to address questions just like yours that people have asked. Always good to know if I can help further. Nenette
why are brits so damn longwinded
Don't tar us all with the same brush! 'Brit' for we're not al the same...I hope you got what you needed from my video even if I took too long :)
Ou saved my matcha ganache!!!!! Thank you ❤️❤️❤️❤️❤️❤️❤️
You're welcome!! I'm so pleased this worked for you. And matcha ganache sounds exciting too. Nenette
@@NenetteChocolates I’m forever your debt miss Nenette ❤️ it’s for my mothers birthday cake ☺️ white chocolate matcha ganache I recommend it if you like the taste of matcha ❤️
@@isychia4947it sounds excellent. And happy birthday to your mum too
Thank you
I'm pleased to have been of help! Nenette
Adding more cream made mine even grainier. Tried just about everything. More cream, more chocolate, whisking, water, stick blender. I just get the same grainy mess. 😮💨
Hi Jeff. How very frustrating for you. Let's take a look and see if we can resolve this. First of all, can I check the quantities of ingredients you're using. The ratio I use is 125g chocolate and 75ml of cream. This is generally enough to make around 20 truffles. Next, and sorry if I'm repeating myself, shall we walk through the steps: first heat the chocolate and, separately, the cream gently so that they cream is around 35 degrees C and the chocolate is just melted. Then add the cream to the chocolate - little by little. Don't pour it all in at once. At first the chocolate will 'seize' as it hates being mixed with liquid! Just keep adding the cream a little at a time and the mixture will soften, look a little 'greasy' and then it should all come together with a glossy, shiny ganache. If, at this stage - perhaps because the measurements at the start might have been a little off - the ganache isn't glossy, then you can either go in with your electric whisk or, simply add a little more cream. The mix shouldn't be grainy. Still having problems - then drop me an email on info@nenettechocolates.co.uk and we can arrange a call or something. Nenette
This is fantastic!!
One of my favourites too 😊
Her vid just proved you add the cream in all at once.
Honestly - I really do add the cream little by little!! And it really does the trick. They it!
Are those polycarbonate chocolate molds. Thanks for this - very informative
Yes - I use professional chocolatiers' polycarbonate moulds. If you'd like to know more about how I use these, then take a look at my other videos too - specifically how to make chocolate truffles. Thank you for your feedback - I'm pleased I am able to help you.
@@NenetteChocolates thanks so much - just subscribed
The best explanation I found on CZcams, thank you 🙏
Thank you so much for your kind words. I'm very pleased my tempering demonstration works for you. 😊
found your site, thank you
You're welcome
Would like you to follow thru with the finished product!
take a look at my other videos - you will see that I do just hat you're looking for :)
Thank you from Norway
My pleasure - I hope my video helped
Hello chef , whenever i melt my white chocolate it thickens up specially after 1-2 months old packet and that makes it impossible to use. I am using callebaut w2.
Hello. Thank you for getting in touch. This sounds really strange and I'm afraid it's not a problem I've encountered before. Except where I have inadvertently tried to temper chocolate that has gone beyond it's BBE date. White chocolate can be trickier than milk or dark to temper because it burns more easily than the others (that is, if you're melting it in a microwave oven). I therefore take the melting process at a slower pace. W2 should be fairly user-friendly and I'm very sorry but I am not able to suggest anything to address your particular problem. Just be certain that you have melted the chocolate fully (to 40-45 degrees C) and then tempered it down to a working temperature of 30 degrees C. If you are working with the chocolate i.e. making truffle shells and otherwise having a bowl of the tempered chocolate hanging around, so to speak, make sure that you are keeping on top of its temperature all the time and not letting it cool down. Check the temper before you use it initially and then make sure the temperature remains at 30 degrees as you work with the chocolate (use a hot air gun to blow warm air into the chocolate as you stir it) and that way, it shouldn't thicken. Also, if you're working in cool ambient temperature, this cooling and thickening will happen faster than otherwise. So just be aware of your working environment too. I hope this helps. Nenette
This was really helpful.. Thank you chef❤ Which white chocolate you would suggest to use specially for bonbons. As I am from India temperature is little on the warmer side so should I store white chocolate in refrigerator because I dont why i have been facing same issue all the time. I have been melting it at 20-30 sec intervals still it feels like burnt and thick in first 30 secs itself
Ah. This might explain things a little. Don't put your chocolate in the fridge as you'll then get a completely different problem called a sugar bloom. I'm not familiar with it but I'd recommend you investigate something called 'compound chocolate' which is formulated for warmer ambient temperatures. I'm sorry I can't be of more help with this.
Thank you, a professional approach, that is still easy to achieve at home, rather than "paint it on in layers" which gives it a 'homemade' but clunky and fiddly effect. Will go and try this!
Hi, I really didn’t get something, I overheated my chocolate, I mixed dark chocolate’s temperature with milk chocolate’s temperature. Now I ruined my milk chocolate and I don’t know how to fix it. I heated till 117F (47C) and I don’t know how to fix it 😭 Please help
Now it went down to 81F (27C)
Don't panic!! This takes practice and on the whole, chocolate is quite forgiving. Just take it slowly while you're getting the hang of things. A recap of the main things that will help you: first of all, melt your chocolate to around 45 degrees C regardless of what type of chocolate it is. Then rapidly reduce the temperature to the working temperature by stirring-in new chocolate callets (buttons!) . The working temperature you need to know is dark chocolate 32 degrees C, milk 31 degrees C and white 29 - 30 degrees C. Then before you use your tempered chocolate, test it as I show you on my videos by dipping the blade of a knife into the chocolate, tapping off the excess and letting it set - you're looking for it to set in 3-5 minutes and when you brush the surface with your fingers, there should be no finger marks left in your wake. If the worse comes to the worse, and things go pear-shaped, then let the whole batch of chocolate set and then have another go. Yes, you can re-use it. Good luck and keep me posted. Nenette
@@NenetteChocolatesYou are so cool, kind and professional! 😍 Thanks for cheering me up. 🥺 I will do that right now and get back to you when it’s done! Thanks a lot! 💕
Thanks for sharing 😊
My pleasure. And wonderful to meet another Nenette 😊
About the apron: "It's really ewe"!! Ha ha ha!
What powder did you use that you brushed on the red cocoa butter ? Thanks
Thank you for watching my video. The powder I use is called 'creative powder' and is easily found when you google it. Mona Lisa is a good make for you to look for. I hope this helps. And happy creative chocolate-making!
@@NenetteChocolates Your welcome & thank you for your quick response and great videos..Thanks again !
Had this problem with white chocolate but adding more cream seemed to make it worse so ended up using more chocolate which is alright as I want it to be more like a truffle but even then it still separated a little bit hopefully doesn't turn my cheese cake to mush
Thank you for watching my video. I'm sorry to hear about your experience with your white chocolate ganache. In theory, there should be no difference in the ganache process regardless of whether you're using dark, milk or white chocolate. The quantities I use and which you can scale up or down are 125g chocolate to 75ml cream. That works for me every time - but of course things may depend on whether there are more ingredients in your chocolate than you might expect (take a look on the pack to see what might be in there for white chocolate apart from cocoa butter sugar and milk powder and soya lecithin). As an alternative for next time to adding more cream, you could also try whisking the ganache to emulsify the mixture. I do hope your cheesecake worked out - I bet it tasted delicious regardless.
Thank you for your reply. I think I will make some and try not to eat them all
In an earlier video you said that ganache made with cream only lasts 2-3 days. Is that the same in chocolate shells? I buy truffles from a chocolate shop, they last for much longer
Thank you for watching my videos. You have hit on a very interesting subject and question - about shelf life. This is a topic that can become quite complicated and courses on the subject that I have attended have lasted for days! Essentially, the shelf life will depend very much on the ingredients used, the way the chocolates have been made and then how they have been kept. The final matter is most easily tackled: chocolates should be kept somewhere cool and dark but not the fridge. The difference between my simple chocolate and cream truffles and the ones you have been buying are likely to be that the ones you have bought will contain preservatives - 'artificial' or otherwise. These will enhance the shelf life. These ingredients may include things like citric acid, alcohols and sugars and possibly a load of E numbers. Take a look at the ingredients list. I, for example, will add butter, invert sugar and, in any cases alcohols to my chocolates (i.e. added to the basic chocolate and cream ganache). I find that these 'natural preservatives' will extend the shelf life to around 3 months as long as the chocolates are kept properly. I also find that while there are expensive bits of kit on the market which will measure the moisture in the chocolate (the more of this present in the chocolates, the shorter the shelf life) the best way of testing for shelf life is to do just that. Test. For me, this means that I make a batch of chocolates and will sample them over a period of time. When I am no longer happy with the look and taste of the chocolate, then that is my 'shelf life.' With all handmade or artisan chocolates made in small batches, the fresher they are, the better they taste. Their flavour and texture will change over time naturally. The best place for storage therefore, is your tummy :). If you'd like to see how my chocolates compare with the ones you have been buying then do pop into my website where you can order some - the bagged truffles (single flavours) are the best value for this kind of 'experiment' because you're not paying for expensive chocolate boxes. Here's the link www.nenettechocolates.co.uk/product-category/single-flavour-chocolate-truffles/
Does proper temporing determine the shine?
Thank you for watching my video. Proper tempering not only results in the shine that you're looking for when you're working with chocolate, but also, the 'good snap' i.e. when you break the chocolate, it does so with a clean break with nice, smooth edges. The upper surface of the chocolate will have more of a gloss than a shine as such. But if you set the chocolate on a shiny surface i.e. a sheet of cellophane, then the chocolate that was against the shiny surface will have that same shine too. magic! The tempered chocolate also shrinks away from the surface that it sets on which is helpful when making chocolate truffles or bonbons!
how do you temper it when it's in the bottle ? Thanks
Great question. I take the lid off the bottle and then put the bottle into the microwave for a minute. I then remove the bottle and gently squeeze it to move the cocoa butter around inside (i.e. 'stirring it') before putting it back again for a further minute. Continue until the cocoa butter starts to melt and then you can put the lid back on and shake the bottle to distribute the melted cocoa butter throughout the contents. In doing so, this will melt the bits that may still be solid in the bottle. When the cocoa butter is all liquid and warmed throughout, pour out the amount you want to use and check the temperature with your temperature gun. Stir it on the work surface (I tend to pour it onto a sheet of greaseproof paper) until the temperature is around 30 degrees C before you start to use it or you will find that colour will just meld with the chocolate and your design will disappear. Good luck!
What a wonderful holiday gift - warm, cosy, and lots of fun!
Wonderful lesson - chocolate must be savored slowly to truly enjoy it and get all of the subtle flavors of its processing. I will never eat chocolate again in quite the same wasterful/careless manner as I have been doing! Thank you!
I'm so pleased that you enjoyed this video! And the other main advantage of savouring your chocolate like this is that it lasts so much longer too!
How low can the temperature go when working with it before the chocolate needs to be re-tempered?
Thank you for watching my video and getting in touch. Let's assume we're talking about milk chocolate where the ideal working temperature is 30 - 31 degrees C. I would be looking to warm the chocolate again when it drops below this temperature. But this with the hot air gun - and not a full-re-temper. I would suggest you only need to re-temper the chocolate when it has set. You can 'rescue' chocolate that has started to set around the edges of the bowl with the hot air gun if you're quick about it! Generally my advice would be to 'look after your chocolate' and so keep a close eye on it when you're working with it to make sure that it is not cooling and setting.
hello, thanks for the video. Shouldn't we follow the order of 45 degrees-27 degrees-32 degrees? You started using it at 32 degrees. Which one is right? Can we cool it directly to 32 degrees and use it?
Hello. I believe the method that you refer to may be what is recommended for 'compound chocolate' which is better suited to warmer ambient temperatures than we are used to here in the UK. It is not a method that I have ever been taught or used (and I don't use compound chocolate) which is what make me think that this is the case. In any situation, however, the tempering process that I demonstrate requires you to heat the chocolate until it is fully melted and then working newly introduced chocolate callets into the melted pool to cool it to the working temperature. I use Callebaut dark chocolate 811 or milk chocolate 823. These are not compound chocolates..... I hope that helps.
@@NenetteChocolates I didn't know this information. Thank you very much. I make it by combining cocoa butter and cocoa. I don't use couverture, can I still layer it this way?
@@yasob780 I'm afraid I have no experience of making chocolate using hte method you describe and so cannot help you further. Sorry,
Hi, thank you for the great video! Is it ok to use a glass bowl instead of plastic?
Thank you for watching. You can use a glass bowl but I would recommend a plastic one instead simply because a glass bowl will retain the heat from the microwave oven. This means that the chocolate is likely to behave in a way that is hard to predict and may make the tempering process hard. Plastic bowls may not be pretty but they're not expensive :)
Hello just wanted to ask if you know why my chocolate hasn’t got that shine? I tested if it was tempered on a knife and it set and didn’t melt off when I rubbed my finger on it however it is dull 🤔
Hi Cameron. Thank you for watching my video. It sounds, from what you describe, that you have mastered the tempering process - a huge achievement. Chocolate assumes the qualities of the surface that it sets on. So if you spread a layer of chocolate onto a shiny surface (cellophane for example) or use the chocolate to create a shell in a well-polished mould to make chocolate truffles, then the side of the chocolate touching that surface, when you remove it will also be lovely and shiny. If you set it on a sheet of greaseproof paper it will have that same, dull surface that you associate with the paper. However you're talking about the upper surface of the chocolate, I suspect. Chocolate that is properly tempered will set with not a 'shine' so much as a gloss or sheen on the upper surface. You're not doing anything wrong! I hope that this helps.
@@NenetteChocolates thank you so much for explaining! 😁 I make chocolate slabs so I use a ceramic baking tray it’s a MasterClass branded one so I wasn’t too sure if it could be that however the temperature of the tray was around 28° the bottom of the chocolate is always shiny just sometimes the top where I put my toppings on isn’t but makes so much sense what you explained thank you 😁 x
Im very very new to this so forgive me for what may be an obvious question . Do you colour your own cocoa butter or do you buy it in, if ghe former, how do you colour it
Hello. Thank you for watching my videos. I tend to buy my cocoa butter already coloured. It is of course perfectly possible to buy un-coloured cocoa butter and colour it yourself. If you would prefer to do this, you would first melt the cocoa butter (treat it like chocolate for this process) and add your liquid or powder colour. Then temper the cocoa butter in exactly the same way as you do chocolate - work the temperature down to around 30 degrees C. I hope this helps and have fun with your creations
Thank you very much, I think I'll follow your example and buy it in! I've enough to learn to be getting on with.!
Thank you very much. I learn a lot. Ho well. From asouth Africa
Thank you for watching - just be aware, that where you are, the ambient temperatures are likely to be a lot warmer than here in the UK. If you are working in temperatures warmer than around 18 degrees C, you will have problems with the tempering process I'm afraid. If this is the case and you don't have access to air conditioning, then try to find out about 'compound chocolate.' This isn't something I have experience with but you could find local chocolatiers who do, perhaps.
Fresh orange juice that has lot of water in it to make chocolate? What will be the shelf life?
Thank you for watching my video. You're right. The more liquid you add to the ganache, the shorter the shelf life. The alternative of course is to add orange oil. Shelf life is a subject that cannot be adequately covered here. Generally, a ganache made just with cream and chocolate and then finished in a truffle shell will last around 5 days as long as it's kept somewhere cool and dark. If you add butter, invert sugar and a little alcohol to the ganache mix, you will be counteracting the impact of the orange juice and so the shelf life will extend back out. The best way of assessing the shelf life without investing in expensive kit is to test and sample your truffles over a period of time. As soon as the taste and texture is not pleasing to you, that is your shelf life. Happy experimenting!
@@NenetteChocolatesThank you for you reply. If you use freeze dried fruit powders to make ganache, how much shelf life will it increase?
@@amoghars the answer I provided last time still applies! I don't imagine that freeze-dried fruit powders would add liquid and they may even absorb it from the other ingredients as they take-on the moisture. I'd hesitate to say, without testing and measuring how the shelf life would be impacted. Again make your ganache and test it over time to work out what the shelf life is for your mix.
you're missing the important information, choc that is not melted above 100F will be liquid but still in temper, all you need to do then is bring it down to 91F and its ready to go. You're just seeding blindly, feeling the bottom of the bowl isn't telling you what the temperature is with any accuracy. I worked with choc for yrs, it was not very often that a tempering was needed because we always kept in within the temper range.
Hello Gerard. Thank you for watching my videos. The delight about working with chocolate is that it works differently for different people. I too have worked with chocolate for years and trained with Callebaut at their academy and go back there each year to pick up all the latest information about their products and new techniques. The process you describe in your note is where you don't actually take the chocolate out of temper i.e. the pre-tempered chocolate is not taken above 36 degrees C. And of course this is an acceptable way of doing it too. The method I describe is for tempering chocolate that has been fully melted which might be easier for those new to the process to get to grips with. By the way the feeling the temperature of the bowl is just to see roughly the temperature of the chocolate. It of course doesn't form part of the tempering process.
How do i fix a ganache that was ok, but oncw mixed, with the mixer, is separting 😢
Subscribed….so very thankful
Thanks for the sub!
Where do you store the remaining tempered chocolates? In the fridge or on the kitchen counter or cabinet?
How do you decide which to use in this technique...cocoa butter or chocolate? What's the difference?
I was only ever taught - by both reputable chocolate schools and all chocolatiers I have worked with over the years, to temper by adding further chocolate rather than cocoa butter. I can't therefore comment on the use of cocoa butter in the process but feel certain there is a chemical answer in there somewhere. The tempering process is about organising the beta 5 crystals in the chocolate - these form part of the fat molecules. Or cocoa butter. I'd stick to adding chocolate rather than cocoa butter but if you experiment with the latter, let me know how you get along.
Does repeated tempering of the same colored cocoa butter have a undesirable effect to it or to be reused over and over again?
Could you first heat up the flavoring ingredients and sugar over the heat before adding them to the chocolates?
Yes, but I'm not certain why you'd want to..?
Would using a glass bowl or plastic one affect the rate of the tempering of either the dark or white chocolate?
I use a plastic bowl when tempering all chocolate - regardless of whether it's dark, milk or white. Ceramic or glass retain heat and so will impact the tempering process in a way that can't easily be predicted. Plastic bowls aren't pretty but they are cheap!
Just tried this. Added a little warm cream too an oily split ganache and it worked like a charm!Thank you so much!!
Thank you for watching - and I'm delighted to know that you have a perfect ganache!
Would love some bon bon filling recipes that last a long time please!! Great videos Nanette, love from Canada
Thank you for watching all the way from Canada! There are plenty of recipes out there - online for example. The matter of shelf life is one that can't easily answered here as it needs more lengthy explanation. It would be a tutorial I'm afraid! In the meantime, I'd suggest you make your fillings and test them after certain lengths of time. When they no longer look or taste as good as you'd like them to be, that is your shelf life.
Hello! Great video. I tried this with coco butter that I dyed myself, but when i added the chocolate to make the shell, the colored cocoa butter melted and mixed with the chocolate, and the chocolate didnt stick to the mold when I tapped it out to make the shell. Any suggestuons? Was my chocolate maybe too warm? Also, I was curious if you can tell me where you get your molds from? Thanks!
Thank you for watching my video. The problem you're experiencing results from the fact that you need to temper the coloured cocoa butter too. So heat it to melt it and, then what I do is tip out what I'm going to use onto a sheet of greaseproof paper on a cool working surface and then paddle it around until it cools to around 30 degrees C. Then you'll find the colours stay put.
Thank you looks so easy I hope I can do the same with white chocolate ❤
Thank you for watching - and yes you can! Take a look at the separate video in this collection that covers tempering white chocolate. You can then use this to create your shells. A watch-out for you with white chocolate: the shells it makes can end-up on the thin side which can result in difficulties getting the truffles out of the tray at the end. If the shells seem quite 'transparent' to you when you create them, then, when the chocolate has just set - don't leave this too long - repeat the shelling process i.e. make the shells double-thickness. A thin layer of chocolate as the shell is a good thing but you may want to perfect your technique before you experiment with this. Have fun :)
Too much talk, too less information. Oh! you forgot to tell us the temperature, wait you perhaps did but hid it neatly under a heap of BS!
Thank you for watching my video 😂