Lemon Drop Moulded Chocolates (Full Recipe) | Kirsten Tibballs
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- čas přidán 5. 06. 2019
- Kirsten shows you how to craft her individual Lemon Drop Moulded Chocolates - a delicious lemon ganache inside a decorated dark chocolate shell.
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How To Temper Chocolate
• How to Temper Chocolat...
For more advanced tutorials - please visit our website ⬇️
www.savourschool.com.au/
Ingredients and instructions are below ⬇️
Moulding
- 100g good quality white chocolate
- 1/2 teaspoon yellow oil-soluble colour
- 500g good quality dark chocolate
Polish your chocolate moulds with cotton wool. Temper the white chocolate and sieve in the colour and stir vigorously. Using a brush dip in into the yellow chocolate and flick it onto the mould with a metal scraper to remove any excess chocolate.
Temper dark chocolate and once the first layer of yellow has set fill the mould with tempered chocolate and scrape the top and sides of the mould to remove excess chocolate. Tap or vibrate the mould on the bench surface to dislodge any air bubbles trapped on the surface.
Turn the mould upside down onto a sheet of baking paper and tap it firmly on the side of the mould to remove the excess chocolate. The excess chocolate can be stored and re-melted. Scrape the mould whilst still upside down. Turn the mould over and tap and scrape again if necessary. Place the mould on its side to set.
Ganache Filling
- 300g fresh cream
- Small pinch of salt
- ½ teaspoon of vanilla bean paste
- Zest of 1 lemon
- 300g good quality milk chocolate
Boil the cream, salt and vanilla add in the lemon zest and allow to infuse for 10 minutes. Strain the hot mixture over the milk chocolate and whisk to combine. Place plastic wrap onto the surface of the ganache and leave at room temperature to cool. Transfer into a piping bag and fill the chocolate shells in the mould.
Sealing The Mould
Once the ganache has set. Temper the remaining dark chocolate. If your mould has been sitting for more than 12 hours warm the surface slightly with a hairdryer. Place a sheet of baking paper under the mould. Spread a layer of the tempered chocolate on the base of the mould and tap on the side of the mould with the handle of a metal scraper or spatula to pop any air bubbles.
Scrape firmly on the surface of the mould with a metal scraper wider than the mould or a metal spatula. Scrape again if needed and then scrape the excess chocolate off the sides of the mould and repeat the process with the 2nd mould. Let the moulds set at room temperature for 5-6 minutes, then place in the fridge for 20 minutes and carefully unmould.
#KirstenTibballs #ChocolateDrops #LemonDrop - Jak na to + styl
Thank you for all the details, you're a wonderful teacher!
So much to learn!!! I am making these as I type. The ganache is delicious - I could eat it all on my own. Thanks Kirsten
So happy you like them! you can tag me @kirstentibballs so I can see them!
Thanks for the detailed instructions!! Love your vids!!!
Kirsten, you make it look amazing and it is...!
Absolutely love your videos, I'm just starting out in the bean to bar chocolate making and the techniques you show are amazing 🌶️👍
Just love your tutorial. It looks awesome 👌🥰
You make it look so easy. Beautiful.
Thank you for the sharing and for the precious smile.
😊
Nice and useful tutorial...❤️😍 Thanks...
Glad you enjoyed it xx
This is an art !!!
Thank you very much! They look very delicious ❤❤❤
Glad you like them!
Woooow simply and amazing recipe thanks❤❤❤
Thanks for liking
Thank you for inspiration, I gathered all my courage and made peace with my mould and it worked wonderfully this time. At first I had doubts if the ganache would set enough to bear the sealing, seemed too thin. Overnight was the answer. Then I used your trick from another video about closing using an acetate. Can’t thank you enough for that. Result was awesome, glossy shell, nice snap, tender freshy filling, balanced taste and texture. Love the wow effect of this quite simple and uncomplicated recipe.
Would you care to please explain what you mean by using an acetate (and it this for ganache)? I am about to learn making my own so I am open to all tips and advice. Thanks a lot in advance 🫶 Please also for @KirstenTibballs
Very knowledgable tips u told
I love to watch your videos, and I love your accent -I love your creations. Thanks for sharing
Thank you very much 😌
Thanks Kirsten you are so wonderful🤩
You are so welcome!
Thank you very much chef🙏🙏🙏
You are most welcome
Thank you for sharing. I'm going to start making my own chocolates 🙂❤
I can't wait to see how you go. You can tag my on instagram @kirstentibballs
thanks for sharing its wonderful lots of love from India
You are Awesome Ms. Kirsten.. After watching a ton of youtube videos about molding chocolate.. Yours has to be the best and most Informative of what I've seen. Thank you so very much for sharing your knowledge with us, I can't wait to see what else you have in store. You have a new fan In me and have a wonderful day. =)
Thank you very much for the great feedback!
Chocolate is everywhere 😋
Omg that looks so good I would expect to be making it I will start making my own chocolate
Yay! Glad you enjoyed the video.
Grazie per la spiegazione!
You the best chef in the world God bless
Beautiful
Wowwwww ❤️❤️❤️......love it 👌👌👌❤️❤️❤️❤️
Wow yummy 😀😀😀
You really are the queen of chocolate 🤩
Thank you 🤭
Ur just amazing,thanks for an amazing video
Thank you so much!
انتي رائعة جدا ،،
احببت كل دروسك ،،
وتعلمت الكثير منك ،،
شكرا جزيلا لك ،،
مشتركة جديدة ،،من بغداد
YOU ARE SOOOO COOOOOL.
Thank you
Well done, well explained, little tricks are accurate ! Good job
Glad it was helpful!
@@KirstenTibballs as a Belgian chocolatier I confirm your video is a perfect example of guidance.
The ganache is incredible.
Thank you
merci chef pour cette recette .💞
Merci!
Great video
Thank you Michael! Can't wait to see your creations :) xx
woooooooow very nice
Really satisfying chocolate making here i wanna be ur Indian student with such professional chocolate making thanks for ur video mam
😊
Amazing 🤩 You make me feel like a chocolatier 💕
yay!
Thanku
Hi Kristen l like your presentation. It's nice..your style, presentation, smile all are beautiful. I am new in chocolate field..started homemade chocolate business..I am following your recipes. Waiting for your new episodes......
Good looking
Amazing video
Glad you think so!
I love how excited you are about the chocolate through the whole video. I feel like you understand me.😂
"... always important to taste this as you go" hahahahaha oh my god ME, i would eat the whole thing
Amazing ma'am
Thank you 🤭
thanks.
Your welcome 😊
Nice
رووعة
Hi I'm ur new subscriber.. u r just awesome.. started following you.. much love from India.. god bless you.
Thank you very much 😌
Hi Kristen, have loved watching your videos. Very helpful. Could I replace the dark chocolate layer with white chocolate?
Thanks for the video! They look fab. What temperature is your fridge in this?
Thanks for this recipe i have became a fan of your chocolates and you.the way you explain is really very nice.Do you have book on chocolate making.
I'm so glad you are enjoying the content. Yes, I have book called chocolate, it offers a whole range of chocolate themed recipes and deserts. You an buy it on my website : www.savourschool.com.au
Very nice I'm a chocolate maker demi chef thanks.
Hey there! First of all thanks for your videos!
I have a question: I ve tried a few time to make moulded chocolates. I believe that I do the tempering correctly (i always do the test with the parchment paper and it seems to work out), however some of the chocolates are hard to unmould. What does go wrong?
Thanks 😊
U r fantastic ,!!!
Thank you 😌😌
I would love you to be my teacher your creations are great!
Awww, thank you.
These are splendid! When you say the ganache keeps for 4 weeks, I assume that means in the refrigerator? Do the chocolates then need to be refrigerated as well?
I recently came across your channel and I am truly inspired by your videos kirsten :) I want to learn more on making chocolates with detailed recipes from you. Is there a way to do that ??
Hi,
Thank you very much! We have hundreds of video tutorials on Savour Online Classes. You can find more information here www.savourschool.com.au/online-classes/ 😊
Kirsten, would you tell us how make chocolate bars or bonbons to have a beautiful shine: wash or not a policarbonate molds, polish them by using rubbing alcohol or something else, cover shape by cacao butter, correct tempering of course, something else? :))
I’m so excited to try making bonbons but a little unsure on the colours/dyes to use. Cocoa butter dye, powders, dust etc please advise 🤷♀️
Hi Kristen, big fan of your work.. Thanku for sharing such wonderful videos. I had a query - how to store the left over tempered chocolate and can we use again for making chocolates
Hi,
You can use left over chocolate. Wrap it tightly in plastic wrap as soon as it sets and keep away from light. You will be able to keep using it for months.
Thank you so much this is really helpful, but i have a question about testing the tempered chocolate which is my room temperature is around 25 degree C and when i temper my chocolate and bring it out of mold i feel there is a chocolate melts on my finger.
is that means i temper incorrectly ?or the room temperature is too hot for chocolate ?
Thank you so much
Hi, u can make the cocoa butter color instead of coloring the white chocolate. That way u save white chocolate and the tempering process also. Cocoa butter and color are best way to make any pattern on the molds.
Yes I am aware, not everyone can access coco butter which is why I used coloured chocolate 😊
taste as you go, that's what I tell myself all the time.
I don't think I can say enough thank you for your inspiration and sharing all this tips techniques with the chocolate for sure I will try to make it..... 🍫😊.... I was wondering where I can buy your books?????? 🤔😊
Thanks so much 😊 You can buy them from Savour, instore or online.
Hey I am confused about when exactly you need to put your Bonbon in the refrigerator. I mean at what stage? After forming the shell or after adding the filling or after the final coat on top?
You said that dark chocolate sets in double the time of white chocolate. I’m thinking you mean half the time, or switch the colours of chocolate. I’m loving your channel btw.
Great tutorial can I ask why do you stand your moulds on there sides thank you for sharing 👍👍
It helps to cover the hole firmly, all sides 15-20 seconds and then upside down + upside for 10 minutes..
so it dries evenly :) otherwise it would create a thick base
Hi i love !!! Your Videos 🥰 could you please Tell me how can I Store them? I had mine in the fridge and now there are alittle wet
much appreciate your help
You should store them at room temperature. If you room temperature goes above 23C store them in the fridge in an air tight container, but make sure you bring them back to room temperature before opening the lid to avoid condensation 😊
Hi I like your video, I learn a lot from you Thank You
How the chocolate does not melt?
I am glad you like it 😌
Have you used the new colour mill range for colouring chocolate? Just wondering your thoughts
I have never tried it 😊
which cream use in recipe...fresh cream or heavy whipping cream please describe
Just a 35% fat cream 😊
Hello
May I know how long can we keep this chocolate with room temperature?
عمل جيد
Do i have retemper the excess chocolate again fully, or its ok when i go with the hairdryer ? So just get it melt ?
Depends how long you haven't used it for. A Minute or 2 should be fine to use a hairdryer. Once it sets you will have to retemper.
Amazing! Where do you get the moulds from please?
We sell them at Savour www.savourschool.com.au
Can we use compound in place of couverture? Also, after sealing them do we have to refrigerate them before unmoulding?
Lots of love,
From India :)
Yes u can use 👍
Hope someday I can learn under u
You might be interested in our online classes www.savourschool.com.au/online-classes/
Do you have to use couverture chocolate for both the shell part and ganache part? Trying to make these but realizing it racks up in $$$.
yes I use it for both because of the quality.
I love the kitchen it’s so nice. Also where is she from UK ? I can’t quite figure it out ?
She sounds Australian to me.
How to store the remaining ganache? Also how long will it last?
Did I miss something or after cleaning the mould you didn’t warm it up? Plus what’s that test of tempering? Never seen it before! To tempering chocolate, I’ve always melt it to a specific temp then cool it down a bit and then warm it up again...doing so you know that it’s been tempered and don’t need any test.
Hello, just want to make sure - this ganache will last for 4 weeks? At room temperature??
My ganache was very runny, how can I fix this? How long will it keep and should i store it in the fridge?
Is fresh cream the same as creme fraiche?
To be shiny what oil did you use ? I didn't understand
Thank you for the recipe! Can I place it in the fridge after the filling step (10:17) ? As I’m living in a hot area.. if yes for how long?
I don't recommend placing chocolate in the fridge, it's best to get your room as cool as possible or place your chocolate in a holding cabinet.
I’m just wondering why you place the mold on its side to firm up?
Which Callebaut number chocolate is perfect for making bonbon. Is 811 good for making bonbon shells?
811 is great for making Bon Bon’s
im a pastry chef and i use callebaut 811!! its so great for chocolate making great choice😊
ممكن إضافة ترجمه لفيديوهات القناه باللغه العربيه شكر لك
Hi, I'm not sure how, but will look into it :)
Kirsten I was watching a Masterchef Australia video and on sweet week the professional in the immunity challenge said if you put a bowl on top of the pot that has a caramel it prevents crystallization but I can't tell if it was just sabotage can you tell me?
That may help but it won’t stop crystallisation.
Is that when it is cooking or finished?
Is it necesary to let it sit overnight in order to apply the bottom layer?
I recommend it so that they set properly.
Also, I can't thank you enough for solving my Chocolate doubts♥️😚. I am going to make bonbon tommorow with Callebaut 811. Hope it goes well
Wonderful! Hope they turn out amazing!
I'm curious to know how ganache stays safe when left out of the fridge seeing that there is cream in there. Is it because it's mixed with chocolate and then enrobed in a chocolate casing or is there something else happening to stop it spoiling?
Such a great question - I would love to know as well @KirstenTibballs For how long will these chocolates be good for before they expire?
Is that couverture?
Where can I find a brush like that? Is it just a normal paint brush?
Hi,
Yes just have a look at either a pastry brush, or a paint brush at an arts & crafts store. Make sure you give it a nice shake and a few washes first to ensure no loose bristles from the brush will get into your chocolates :)
I would have done it on purpose to have a excuse to try it lol
How warm should the chocolate be when poured into the mold?
You should have a look at my CZcams video on tempering czcams.com/video/AgGnqo5aoc0/video.html 😊
@@KirstenTibballs ❤️🌹🌹
Can I know what’s the name of the mould?
Can I use vanilla essence instead of vanilla beans paste..?
Yes you can
@@KirstenTibballs thank u so much...
When you work with color cocoa butter at home in kitchen, you work in AC or without Ac in the kitchen as the temperature should be less than 24 how your chocolate sets
With AC, I try to keep the room temperature no more than 21C
@@KirstenTibballs in India we don't on AC in kitchen then how to work on it