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! 🙏
@KeylinkLtd5 күн бұрын
You're so welcome! Hope this helps and best of luck with your pate de fruits!
@frentbow6 күн бұрын
very thorough review, thank you
@KeylinkLtd6 күн бұрын
Thank you! Glad you enjoyed the video! :)
@andreastaggemeier786819 күн бұрын
I can't find the link to the recipe. Would you be able to send it to me, please?
@KeylinkLtd19 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
@laboheme420 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?
@KeylinkLtd19 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!
@KeylinkLtd19 күн бұрын
in respose to your second question, essential oils shouldn't have a major impact on your ganache :)
@changamanga10027 күн бұрын
The lower tank contains water ? Thanks
@KeylinkLtd25 күн бұрын
Hi! No it doesn't :) Melting tanks dont require water, unlike a bain marie!
@joaonedeff86Ай 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
@KeylinkLtdАй 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!
@oliviervannylen6319Ай бұрын
If you want nibs of Bresilienne would you chop the nuts before the prep or at the end of the recipe?
@KeylinkLtdАй 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 :)
@samiraarouiАй бұрын
السلام عليكم اتابعكم دائما من المغرب يدوم لتصال بيننا يارب
@CaulaysmomАй бұрын
Can you please give us the ratios to make this.
@KeylinkLtdАй 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 :)
@kalpeshmodha182 ай бұрын
Good to know.
@dawnupnorth2 ай бұрын
Thank you so much for this process! I really want to enhance my temper and this was so useful.
@KeylinkLtd2 ай бұрын
glad the video was helpful! :)
@KeylinkLtd2 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.”
@kalpeshmodha183 ай бұрын
Nice interview
@MJsChocolate3 ай бұрын
Really enjoyed your honesty, very informative.
@chocolateonpurpose3 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.
@KeylinkLtd3 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
@chocolateonpurpose3 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. :-)
@KeylinkLtd3 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 :)
@dardanmalsori24113 ай бұрын
Thank you for such a meaningful and helpful video, amazing discussion touching all details from practical examples.
@KeylinkLtd3 ай бұрын
you're very welcome! Glad this video was helpful for you :)
@jandrexbitun89003 ай бұрын
Can you help me understand on how to help the ganache to last longer I didn’t get the aw part
@KeylinkLtd3 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
@kevinwilliams88964 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.
@KeylinkLtd3 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!
@kevinwilliams88963 ай бұрын
@@KeylinkLtd Many thanks for the reply.
@kevinwilliams88964 ай бұрын
Fantastic presentation.
@KeylinkLtd4 ай бұрын
Thanks Kevin!
@user-uw9vb8gu5j4 ай бұрын
is it made from those new blue cocoa beans from trinidad ?
@elsd234 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?
@KeylinkLtd4 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 :)
@elsd234 ай бұрын
@@KeylinkLtd merci merci merci!<3
@Lovecooking6655 ай бұрын
This is an amazing recipe! 😋Thanks for sharing💓 I love your cooking! My support 🙌🫶🏻 I watched it completely, your new subscriber 😇
@KeylinkLtd4 ай бұрын
Thank you so much 😊
@suziebellooi6 ай бұрын
which is the best callebaut chocolate to use for this?
@beuba59386 ай бұрын
What is the name of the tool you used to put on top of the melting tank?
@cucinaitalia6 ай бұрын
💪💪
@cucinaitalia6 ай бұрын
Subscribed to the channel💪
@victoriaplitt43327 ай бұрын
Thanks!!!
@miacreations55957 ай бұрын
Good morning, there is no sound, unfortunately
@carolinemalone85877 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?
@KeylinkLtd7 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!
@amoghars8 ай бұрын
The audio is terrible
@Sadhell00128 ай бұрын
Thank you for this information
@a.c.63618 ай бұрын
Thank you and looking forward to learning more from you. Your video was very informative and easy to follow.
@ansosooo8 ай бұрын
Hi, could you please share the link to Alexander Bordeaux platform « Ganache Solutions » ?
@aml12345619 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.
@susangortva79399 ай бұрын
looks so good
@todrippy3179 ай бұрын
Thank you this was useful
@laurieschneider525810 ай бұрын
'promo sm' 🤭
@frentbow10 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.
@kys761510 ай бұрын
wow can't believe this information is free, very educational I've learned something new all throughout the video
@climbercarmich10 ай бұрын
😍
@rebeccacarmichael190810 ай бұрын
Love it! They look delicious!
@user-zz1ng9dx5k11 ай бұрын
This looks incredible!!
@lyndseyhall444911 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-si6tn9ii9j2 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).
@KeylinkLtd2 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-si6tn9ii9j2 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.
@KeylinkLtd2 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!