Advocat chocolate bonbon - Chocolate Academy™ Online

A genuine Belgian chocolate bonbon with a smooth egg yolk and alcohol filling. The shiny cocoa butter spray ads a modern contrast to the final product.

[@pawecieszko6668]

He is my favourite Chef of the whole crew at Callebaut - he always seems to enjoy hosting the episode of Chocolate Academy Online. I really enjoy every lesson!

[@shaakiracassim5144]

Hi wat other ingredient besides alcohol can extend shelf life..lovely tutorial

[@poornimasingh3235]

Nice..soft center chocolates with egg yolks...🤩 Thank you chef..🤝 What is unsweetened condensed milk..

[@payneeavis7366]

If you use ruby chocolate for fudge do you need to temper it? What fruits pair best with ruby?

[@healthboutique6980]

Hi how do I make the color for the chocolates kindly guide with exact recipe video if possible.thank you!!

[@nancyhoekman6706]

Hi, what air gun are you using and the needle size thank you

[@isruisrat]

How to store it? What can I use instead of alcohol?

[@Glendale1976]

Hi, I would like to know also. Thanks!

[@kalpeshmodha18]

Nice

[@kiwali]

its not easy to get 94% alcohol in Ontario Canada, the highest percentage of alcohol we can get is 79% rum.

[@gowendy2002]

Can I use a passion fruit curd without alcohol and be safe?

[@ChocolateAcademyOnline]

Unfortunately no, it is not possible to omit the alcohol in this recipe. In this recipe, the alcohol helps to ensure the long life of the product. If you omit the alcohol, the shelf life of these bonbons would be very short, less than 1 week.

[@chaswilliamallen466]

Hello! You mention the ingredient Pure Alcohol... can you tell me please of an example of what that would be here in the USA? Vodka? Merci!

[@manrockafella2542]

What temperature for crystalize cocoa butter?

[@ChocolateAcademyOnline]

Hi, we have a full video on that: bit.ly/2PIPY6w

[@ChocolateAcademyOnline]

Hello, make sure to watch our Basics of tempering cocoa butter video for more information: bit.ly/2PIPY6w

[@ricardocogorno8148]

i am sorry, waht do you mean with "even the pressure. i google it but i cant find nothing. thanks!

[@Alamainmovies]

I believe he means that the pallet knife pressure should be applied evenly (consistently) as you move the chocolate across the mould.

[@MandeepSingh-yg2ph]

Nice 👍

[@khushidhawan9452]

Hey what type of mould is this? Please tell me

[@ChocolateAcademyOnline]

It's a regular mould for bonbons, you should be able to find some online :)

[@enyaarayaa1217]

where do you find the cocoa butter colored / how do you do it?

[@sambevis2623]

they add their own fat soluable food colouring

[@normapescio2380]

Canto tiempo duracion bombon?

[@ChocolateAcademyOnline]

Hi, please check out the course for Free on our website, you will be able to download the course PDF with more information. Thank you

[@nadiakassami3039]

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