Cinnamon Bun Chocolate Bonbons! - Tutorial
Vložit
- čas přidán 11. 09. 2024
- The Cinnamon Bun bonbons!
Here it is Guys! The CZcams channel so many of you have been asking for is finally here!
This is by no means complete and the standard of videos is definitely gonna improve, but I just wanted to make something ASAP and get it out there to the world!
I had a lot of fun making these for a custom order I was doing over at art-chocolat.com.
I hope you enjoy learning a bit more about the process in depth of bonbon making!
We are gonna learn so much together guys, you’re in for a treat with future content from me!
The ratios I used for this bonbons are quite simple:
Mould required-
-500g tempered milk chocolate ( your moulds might require less )
- 100g White chocolate
- 35g double (heavy) cream
- 13g butter
- 13g invert sugar (optional)
- Cinnamon to taste
- Biscuit of your choice!
- Cocoa butter to coat the biscuit
- Coloured cocoa butters to decorate (optional)
I forgot to mention that with the biscuit, you need to coat them in cocoa butter first to seal them and allow them to keep their crunch!
I use the seeding method of tempering, which means melt 3/4 chocolate to 40c and stir in remaining 1/4 until it’s all melted and below 34c, meaning it’s tempered!
Set your chocolate in the fridge if possible and have fun!
You can learn more over at my Instagram page @jackgeorgeralph or head over to art-chocolat.com to try some of my treats!
Congratulations, Nice video
Shazia Rafiq thanks my friend
Congrats on the New Channel! Can’t wait to see more tutorials!
RoeWeezie Thank you so much, there’s more to come soon!
I'm here my friend thanks for the video !!!!!
Jose machuca12 its a pleasure man thank you!
Good Video! Happy you got a CZcams channel 👍😊
thank you so much, I'll make sure it only gets better and better
Very nice
Thanks!
Lovin' it💞
thank you!
@@jackralph5457 you're welcome💞
I love it :) thanks for the tutorial
Amazing 😍😍
Loved your video. How did you make the filling? Going to try these. Can’t wait for more videos
Hi..can you add a tutorial on how to prepare the moulds before making bonbons.
Also how can I use/color normal cocoa butter for designs.
yes I should do that! You should buy coloured cocoa butter as it's so much easier to use than making your own
Thank u😀
@@manjumathachan3853 its a pleasure
Amazing job
😋
JD thanks
Excited 👏👏👏
Awesome, what's the benefit of using butter vs cream in a ganache?
you use both my friend, you still mainly use cream. However, adding 10% of the weight in butter helps the ganache set better and gives a smooth feeling when you eat it!
@@jackralph5457 amazing thank you bud, I'm glad to see you on yt after following you on IG
Thank you man, I’m just tryna get more in depth stuff out there, there’s not much on CZcams for it!
@@jackralph5457 I agree I've looked for tips and tutorials before but nothing that great out there
Thank you! It looks yummy! I have a question - how long do you set your bonbons after doing the final layer of chocolate? And where do you set them?
Thank you! I set them for about 10 mins in the fridge at least
Jack Ralph thank you!
Pleasure!
Your work looks great! What temperature do you melt your colored cocoa butter to and what temperature do you use it at?
Hello.
Milk chocolate gets melted to 45 degrees and then tempers at 28-30.
And your ganache doesnt need to be tempered unless you are not capping your chocs 😊
SmokeyBeak hey thank you! I use the seeding method so the temps are slightly different for that, but yeh I don’t temper ganache at the moment
Jack Ralph@ how to make colour cocoa butter ?
How do you tempered cocoa butter? Explain please.. Thank you 👍
Which biscuit to use?
Any you like! SPECULOOS biscuits are nice
@@jackralph5457 okk , tysmm!
Where i can get the same mold what is the demesion? Sorry for my english...
I think he is using chocolate world CW2116 mould. If you're in the UK, vantage house sells them
A joker bonbon. . .