3 ай бұрын
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@katekramer7679 55 минут бұрын
LOL just a video with no instructions?
@kerryvarner76 13 күн бұрын
It’s good to see Paul again working with chocolate. His channel hasn’t uploaded a video in 5-6 years! I’ve always been a fan! Thanks for the video!
@KeylinkLtd 7 күн бұрын
He's a very busy man these days! You're very welcome, we're glad you enjoyed the video :)
@l2iowacowgirl893 27 күн бұрын
When adding whiskey or other liquid, do you deduct water or just add to the recipe after cooled
@KeylinkLtd 27 күн бұрын
Hi, yes! You would deduct water. We'd reccomend using a culinary whiskey - these whiskeys have a higher alcohol content, meaning less needs to be added, less water, and a longer shelf life!
@l2iowacowgirl893 26 күн бұрын
@KeylinkLtd where would I buy it?
@KeylinkLtd 26 күн бұрын
@@l2iowacowgirl893 we offer a selection of culinary alcohols, including Label 5 and Glen Turner - you can find them here: www.keylink.org/products/alcohol-concentrates
@lacynylons6317 29 күн бұрын
Is keylink orders for business professionals only? Definitely cheaper prices
@KeylinkLtd 28 күн бұрын
Not at all! Anyone is welcome to order with us - we offer no minimum order requirements, so if it's even one bag of Valrhona you're after, we can help you out! :)
@lacynylons6317 29 күн бұрын
I just started baking and want to try Valrhona. Thank you for the information!
@lacynylons6317 Ай бұрын
What an amazing interview 😊
@KeylinkLtd 28 күн бұрын
Thank you! We're really glad you enjoyed it :)
@laschizo Ай бұрын
This is the most useful chocolate video I´ve seen so far, thank you so much! It was really hard to find out the ideal time and temperature to set the chocolate in the moulds, I could not find this info on any other videos on KZbin, and I only found contradictory information on Google... So thanks a lot!
@KeylinkLtd Ай бұрын
Very kind of you to say, thank you so much for the feedback! We're so glad that this video was able to help :)
@hemangiandani7858 Ай бұрын
Can I measure AW by food medical report or food ya product testing report?
@KeylinkLtd Ай бұрын
Hi! Unfortunately this is something we wouldn't be able to advise on, this would be a question for your environmentlal health officer :)
@Pamelabono Ай бұрын
Was thinking of getting the analog model on this brand ..any major advantage of paying xtra for digital?
@KeylinkLtd Ай бұрын
Hi! A digital holding tank gives you the benefit of a truly accurate reading throughout the tank, as opposed to using a termometer to achieve the reading of just one spot. These tanks are also really responsive, helping you to achieve, and matain consistant and accurate tempers!
@recorderforeveryone5294 2 ай бұрын
great video thanks
@KeylinkLtd 2 ай бұрын
Glad you enjoyed it!
@jissymoljames6727 2 ай бұрын
Can we make pdf with banana or only with citrus fruits?
@KeylinkLtd 2 ай бұрын
Hi - yes you can! You may need to play around with the ratios to ensure you get the right texture though :)
@nedevska 2 ай бұрын
Thanks! How do you prevent the sugar from melting in the packaging? Can you leave the cut pieces to dry out for a bit or will the sugar not stick then?
@KeylinkLtd 2 ай бұрын
Hi! With this being a short shelf life product (with a high water content), the melting of sugar coating shouldn't occur within this timeframe - if you are concerned however, using granulated sugar (with larger grains) to coat your pate de fruits will take far longer to disolve. With a full coating on your pate de fruits, you should avoid any sticking to the packaging. Hope this helps!
@LyndseyHall-k1l 2 ай бұрын
👻Happy Halloween!
@molepatrol7529 2 ай бұрын
The cameras above the bowl to show us close ups would be so much better
@KeylinkLtd 2 ай бұрын
We'll bear this in mind for the next video, thanks!
@karatefella 2 ай бұрын
Can I use cheap (inexpensive) chocolate to do this ? I'm thinking of Asda own brand chocolate bars.
@KeylinkLtd 2 ай бұрын
Hi! It very much depends on the ingredients of the chocolate - if it contains vegetable fats, it may not react as intended! We reccommend couvature chocolate for best results :)
@fatsobk6581 3 ай бұрын
How long does the chocolate stay melted inside ? I might need it melted for around 5-7 hours since I might be participating in events in a kiosk, how can I ensure that ?
@KeylinkLtd 3 ай бұрын
Hi! The chocolate will stay melted for as long as the tank is on and set to temperature. However, you should check the temper every 20 minutes or so, and re-temper as and when required :)
@luffydu56 3 ай бұрын
Congratulations Mils, really proud of you !!!
@robertcretu4363 4 ай бұрын
Thermomix commercial.
@KeylinkLtd 3 ай бұрын
Hi Robert! While the Thermomix is a great bit of kit (and extremely handy in the kitchen!), we are in no way affiliated with the business :)
@LyndseyHall-k1l 4 ай бұрын
What a fun idea!
@mohamedhazim7042 4 ай бұрын
Shit accent
@EatTheory 4 ай 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 4 ай бұрын
You're so welcome! Hope this helps and best of luck with your pate de fruits!
@frentbow 4 ай бұрын
very thorough review, thank you
@KeylinkLtd 4 ай бұрын
Thank you! Glad you enjoyed the video! :)
@andreastaggemeier7868 5 ай бұрын
I can't find the link to the recipe. Would you be able to send it to me, please?
@KeylinkLtd 5 ай 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 5 ай 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 5 ай 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 5 ай бұрын
in respose to your second question, essential oils shouldn't have a major impact on your ganache :)
@changamanga100 5 ай бұрын
The lower tank contains water ? Thanks
@KeylinkLtd 5 ай бұрын
Hi! No it doesn't :) Melting tanks dont require water, unlike a bain marie!
@joaonedeff86 5 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 5 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 6 ай бұрын
If you want nibs of Bresilienne would you chop the nuts before the prep or at the end of the recipe?
@KeylinkLtd 6 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 6 ай бұрын
السلام عليكم اتابعكم دائما من المغرب يدوم لتصال بيننا يارب
@Caulaysmom 6 ай бұрын
Can you please give us the ratios to make this.
@KeylinkLtd 6 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 7 ай бұрын
Good to know.
@dawnupnorth 7 ай бұрын
Thank you so much for this process! I really want to enhance my temper and this was so useful.
@KeylinkLtd 7 ай бұрын
glad the video was helpful! :)
@KeylinkLtd 7 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 7 ай бұрын
Nice interview
@MJsChocolate 7 ай бұрын
Really enjoyed your honesty, very informative.
@chocolateonpurpose 7 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 7 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 8 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 7 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 8 ай бұрын
Thank you for such a meaningful and helpful video, amazing discussion touching all details from practical examples.
@KeylinkLtd 8 ай бұрын
you're very welcome! Glad this video was helpful for you :)
@jandrexbitun8900 8 ай бұрын
Can you help me understand on how to help the ganache to last longer I didn’t get the aw part
@KeylinkLtd 8 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 8 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 8 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 8 ай бұрын
@@KeylinkLtd Many thanks for the reply.
@kevinwilliams8896 8 ай бұрын
Fantastic presentation.
@KeylinkLtd 8 ай бұрын
Thanks Kevin!
@pauledwards-x8k 8 ай бұрын
is it made from those new blue cocoa beans from trinidad ?
@Carbonneatedwater 9 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 9 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 :)
@Carbonneatedwater 9 ай бұрын
@@KeylinkLtd merci merci merci!<3
@Lovecooking665 9 ай бұрын
This is an amazing recipe! 😋Thanks for sharing💓 I love your cooking! My support 🙌🫶🏻 I watched it completely, your new subscriber 😇
@KeylinkLtd 9 ай бұрын
Thank you so much 😊
@suziebellooi 10 ай бұрын
which is the best callebaut chocolate to use for this?
@KeylinkLtd 10 ай бұрын
Hi Suzie! Any medium fluidity Callebaut chocolate (arround 3 drops on their fluidity scale)! For example, 811 would work perfectly for this recipe
@beuba5938 11 ай бұрын
What is the name of the tool you used to put on top of the melting tank?
@KeylinkLtd 11 ай бұрын
Hi! it's the Matellato Mould Support - we'll have these in stock by the end of the week here: www.keylink.org/product/pg-martellato-mould-support-scraper?id=SEM317&=
@cucinaitalia 11 ай бұрын
💪💪
@cucinaitalia 11 ай бұрын
Subscribed to the channel💪
@victoriaplitt4332 11 ай бұрын
Thanks!!!
@miacreations5595 11 ай бұрын
Good morning, there is no sound, unfortunately
@KeylinkLtd 11 ай бұрын
Hi! the technical difficulties end at 2:53 :)
@carolinemalone8587 Жыл 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 11 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!