16 сағат бұрын
16 сағат бұрын
16 сағат бұрын
16 сағат бұрын
16 сағат бұрын
16 сағат бұрын
16 сағат бұрын
16 сағат бұрын
21 күн бұрын
Пікірлер
@mohamedhazim7042 4 күн бұрын
Shit accent
@EatTheory 5 күн бұрын
Oh my- this came with the best timing!!! I’ve been researching pate de fruits for some time and this video comes as a blessing! Thank you! 🙏
@KeylinkLtd 5 күн бұрын
You're so welcome! Hope this helps and best of luck with your pate de fruits!
@frentbow 6 күн бұрын
very thorough review, thank you
@KeylinkLtd 6 күн бұрын
Thank you! Glad you enjoyed the video! :)
@andreastaggemeier7868 19 күн бұрын
I can't find the link to the recipe. Would you be able to send it to me, please?
@KeylinkLtd 19 күн бұрын
apologies for the delay - the recipe is now in the description, and you can find it here: www.keylink.org/recipes/chocolate/ravifruit-passion-fruit-ganache
@laboheme4 20 күн бұрын
Hello, 2 questions: What natural preservative can you add to the ganache to make it last longer? Do essential oils extend. the shelf-life of the ganache?
@KeylinkLtd 19 күн бұрын
Hello! There are plenty of natural preservatives (depending on what you consider natural!), such as honey, sugars, and alcohols - shelf life is quite a varied topic so we'd reccomend taking a bit of a dive into it. A great place to start would be our livestream higlights on shelf life, which you can watch here: kzbin.info/www/bejne/gGfFp6qQZqtka7M Hope this helps!
@KeylinkLtd 19 күн бұрын
in respose to your second question, essential oils shouldn't have a major impact on your ganache :)
@changamanga100 27 күн бұрын
The lower tank contains water ? Thanks
@KeylinkLtd 25 күн бұрын
Hi! No it doesn't :) Melting tanks dont require water, unlike a bain marie!
@joaonedeff86 Ай бұрын
Do we have to use a heat gun over the chocolate that is dropped from the mold? Since it will be cooler, it could introduce other crystals and surely bring down the temperature of the chocolate
@KeylinkLtd Ай бұрын
Hi! This depends on a lot of factors, predominantly temperatures and quantity of chocolate that you're re-introducing to the melter (i.e if you've shelled one mould or several) - The best thing to do is to check using sight, feel of the chocolate, and of course, a temper test. In some cases, a heat gun may be needed, may not, or a re-temper might have to occur. Hope this helps!
@oliviervannylen6319 Ай бұрын
If you want nibs of Bresilienne would you chop the nuts before the prep or at the end of the recipe?
@KeylinkLtd Ай бұрын
Hi! You'd be looking to chop your nuts before the prep so the whole nib would be caramelised at the end of the process :)
@samiraaroui Ай бұрын
السلام عليكم اتابعكم دائما من المغرب يدوم لتصال بيننا يارب
@Caulaysmom Ай бұрын
Can you please give us the ratios to make this.
@KeylinkLtd Ай бұрын
Hi! Paul reccomends: 550-600 g dark chocolate 65% or above 150-200g light muscovado sugar 400ml water Different couvertures will set slightly different, so adjust the above to your taste and desired softness of ganache :)
@kalpeshmodha18 2 ай бұрын
Good to know.
@dawnupnorth 2 ай бұрын
Thank you so much for this process! I really want to enhance my temper and this was so useful.
@KeylinkLtd 2 ай бұрын
glad the video was helpful! :)
@KeylinkLtd 2 ай бұрын
Disclaimer: As ever, we advise you work with your local Environmental Health Office to ensure you are meeting guidelines for selling food products where you are. The shelf life testing method shared in this video is a brilliant way to really understand your finished products and how their flavours can change and deteriorate over time when you are developing recipes. Further steps, such as lab testing, will often be required to be able to add an accurate legal shelf life to your products before sale.”
@kalpeshmodha18 3 ай бұрын
Nice interview
@MJsChocolate 3 ай бұрын
Really enjoyed your honesty, very informative.
@chocolateonpurpose 3 ай бұрын
Thanks so much for your reply. I clicked the recipe link but it’s no longer on your website. Would you please be able to post all the ingredient measures? Thank you.
@KeylinkLtd 3 ай бұрын
No problem! Find below the recipe for this alternative recipe: Callebaut W2 White Chocolate 1200g 35% Fat Whipping Cream 500g 80% Alcohol 140g Glucose Syrup 80g Dextrose Powder 80g
@chocolateonpurpose 3 ай бұрын
@KeylinkLtd We can't get pure spirit 80% in Australia, and I'd rather not use any of the spirits you mentioned as alternatives. Is there an alternative with no taste... and cheaper than buying liquor at the bottle shop? Thanks. :-)
@KeylinkLtd 3 ай бұрын
Hi! Being based in the UK, we're unsure as to what high ABV product are available to you in Austrailia - however it is worth noting that any changes to the ingredients from recipe will affect your products' shelf life :)
@dardanmalsori2411 3 ай бұрын
Thank you for such a meaningful and helpful video, amazing discussion touching all details from practical examples.
@KeylinkLtd 3 ай бұрын
you're very welcome! Glad this video was helpful for you :)
@jandrexbitun8900 3 ай бұрын
Can you help me understand on how to help the ganache to last longer I didn’t get the aw part
@KeylinkLtd 3 ай бұрын
Hi! So, the AW is a measurement of how much water is within a mixture or product - the higher the aw, the more water there is, the more opportunity there is for bacteria to grow - the lower the shelf life. There's different tips throughout the video on how you can extend your shelf life - but if you need more info on this, take a look here: www.keylink.org/assets/Keylink-CA-UK-Livestream-Recipes-Shelf-Life.pdf
@kevinwilliams8896 4 ай бұрын
I noticed you used Kerrymaid whipping cream, so the question is there is water content in the cream, does that affect the AW? And is there any difference between the whipping cream and the double cream.
@KeylinkLtd 3 ай бұрын
Hi Kevin! Using any form of cream will impact the shelf life of your product, however we opt to use (and sell!) UHT whipping cream, having a longer shelf life over double cream etc. while also being very versatile in application!
@kevinwilliams8896 3 ай бұрын
@@KeylinkLtd Many thanks for the reply.
@kevinwilliams8896 4 ай бұрын
Fantastic presentation.
@KeylinkLtd 4 ай бұрын
Thanks Kevin!
@user-uw9vb8gu5j 4 ай бұрын
is it made from those new blue cocoa beans from trinidad ?
@elsd23 4 ай бұрын
Maybe I missed it, but how long will the glucose and invert sugar keep in the chocolates? Do those times differ from room temp to refrigeration?
@KeylinkLtd 4 ай бұрын
Hi! It depends on a lot of factors, from how well the chocolate is sealed, to the cleanliness of the prep environment, to storage. However, if you check out the pdf of the recipes in the description, you'll find the UK Chocolate academy gives the full chocolate a shelf life of approximately 6 months :)
@elsd23 4 ай бұрын
@@KeylinkLtd merci merci merci!<3
@Lovecooking665 5 ай бұрын
This is an amazing recipe! 😋Thanks for sharing💓 I love your cooking! My support 🙌🫶🏻 I watched it completely, your new subscriber 😇
@KeylinkLtd 4 ай бұрын
Thank you so much 😊
@suziebellooi 6 ай бұрын
which is the best callebaut chocolate to use for this?
@beuba5938 6 ай бұрын
What is the name of the tool you used to put on top of the melting tank?
@cucinaitalia 6 ай бұрын
💪💪
@cucinaitalia 6 ай бұрын
Subscribed to the channel💪
@victoriaplitt4332 7 ай бұрын
Thanks!!!
@miacreations5595 7 ай бұрын
Good morning, there is no sound, unfortunately
@carolinemalone8587 7 ай бұрын
I have only just watched, but thank you. A question if I don’t have sorbitol but have dextrose do I swap it like for like please?
@KeylinkLtd 7 ай бұрын
Hi Caroline - you wouldn't be able to swap like for like I'm afraid! If you need more info on different sugars and gelling agents, we have an article on them here - www.keylink.org/resources/beginners-guides/a-guide-to-sugars-and-gelling-agents Hope this helps!
@amoghars 8 ай бұрын
The audio is terrible
@Sadhell0012 8 ай бұрын
Thank you for this information
@a.c.6361 8 ай бұрын
Thank you and looking forward to learning more from you. Your video was very informative and easy to follow.
@ansosooo 8 ай бұрын
Hi, could you please share the link to Alexander Bordeaux platform « Ganache Solutions » ?
@aml1234561 9 ай бұрын
Well, this didn’t work. Using the same white chocolate, after just 40 seconds in the microwave it was partly like the Sahara Desert and partly like the surface of Venus having gone brown and bubbly. What a crying shame. In the bin and think again.
@susangortva7939 9 ай бұрын
looks so good
@todrippy317 9 ай бұрын
Thank you this was useful
@laurieschneider5258 10 ай бұрын
'promo sm' 🤭
@frentbow 10 ай бұрын
I love all these ideas. The holly transfer shhet is a nice touch. I would prefer close up on hands to have manicured nails.
@kys7615 10 ай бұрын
wow can't believe this information is free, very educational I've learned something new all throughout the video
@climbercarmich 10 ай бұрын
😍
@rebeccacarmichael1908 10 ай бұрын
Love it! They look delicious!
@user-zz1ng9dx5k 11 ай бұрын
This looks incredible!!
@lyndseyhall4449 11 ай бұрын
Yum! 🎃🧡
@fathima737 Жыл бұрын
It’s a ready-made pistachio paste by the company Callebaut guys. It’s store bought. But if u wanna make it, just blend the greenest pistachios you can get with a pinch of salt. No need for liquid but if it’s extremely hard add a few drops of water. Do in a grinder or food processor or even a mortar and pestle. Done. Won’t be as smooth as the vid but it’s natural.
@KeylinkLtd Жыл бұрын
Hi! Yes, this is Callebaut's pure pistachio paste. Of course, you can make this yourself as it is 100% pistachios, however, we offer this product for chocolatiers, bakers and patisserie chefs as a convenience product to save time in preperation for their chocolate creations! :)
@user-si6tn9ii9j 2 ай бұрын
@@KeylinkLtd Have a quick question. I got a shipment of this paste and the colour was not green at all and quite brown. Does this paste oxidize? I was hoping for a green paste. Additionally, the paste I received tastes little of pistachio and more of the roasted skins (which is not that desireable). Made me a bit suspicious that it was not from Callebaut (the paste didn't arrive in the original packaging).
@KeylinkLtd 2 ай бұрын
@@user-si6tn9ii9j Hi! Did you order your pistachio paste from us? If so, could you please email [email protected] and we'll aim to resolve this for you :)
@user-si6tn9ii9j 2 ай бұрын
@@KeylinkLtd Nope, wasn't from you. Was just curious on getting an independent opinion on this because the vendor I purchased it claims that it is Callebaut.
@KeylinkLtd 2 ай бұрын
@@user-si6tn9ii9j Ah I see - we always supply specifications for all our products, so we'd definitely reccommend contacting your vendor to be certain it is what they say it is etc!
@williamclinton7325 Жыл бұрын
Very invaluable video
@auditorprimeglobal4522 Жыл бұрын
Recipe please
@johnfahy7138 Жыл бұрын
Xyitol