Bonbons with untempered cocoa butter

Another bonbon design, again made with untempered cocoa butter.
Its so much easier to make bonbons with untempered cocoa butter. You safe the whole tempering part, which takes time. Remember its only the cocoa butter which is not tempered! I only tempered the black cocoa butter, because it was more than just a thin layer. But you are missing out on something very important. Shelflive, shinyness, meltingpoint, mouthfeeling. Well it works, its shiney. But a tempered shell is even more shiney and crisp. The surface doesn´t melt as fast. And i am sure that the bonbons will get fat bloom easier. A video on that will soon come.

[@lisaanderson135]

You are my bonbon guru! Thank you so much for all your guidance! It has helped me tremendously with making the shells, filling and capping off the bottoms. The last batch I made came out so lovely! I couldn’t find a good recipe for a soft hazelnut praline filling, so I sort of Frankenstein’ed one together ). I only have an airbrush that is dedicated to airbrush food colors. Won’t the cocoa butter clog it? If I made them, for instance, as a business… I would get a couple extra guns. We will see were my abilities take me!

[@jesasolis2420]

more videos please... love the content

[@n.pa.01111]

Your videos are very helpful Markus! Thanks a lot!

[@mjjcht2]

Tack så mycket. Längtar efter att kunna se nästa video om temperering av cacao butter. Med vänlig hälsning,

[@elen68]

The next bonbons look like marble rock. Can’t wait to see how you did it 🌷💝

[@elen68]

@@SweetKitchenSkills I’m going no where. I’m here. Love your ideas! 😍

[@estelasusananunez2392]

Son hermosos 💪

[@SweetKitchenSkills]

Muchísimas gracias

[@davidgreenwood6003]

Hi Markus. I been rewatching some of your older videos on tempering cocoa butter. I’m a little confused, you are using untempered colour cocoa butter. Would it not stay in the mould when you try and take the Bomboms out of the mould? I would find it easier to spray with warmer cocoa butter.

[@SweetKitchenSkills]

Now i am confused. You are telling me warmer cocoa butter is easier to use, but you are afraid of that untempered (wich is warmer cocoa butter) can´t get out of the mold?? Did it look like that the untempered cocoa butter did not come out of the mold???The reason why i made a video with untempered cocoa butter is, that you can do both. Use tempered or untempered cocoa butter. Untempered cocoa butter contracts about 9%, tempered 11% and tempered chocolate ~2-3.5%. So pure cocoa butter will allways contract more than chocolate which typically has 30-45 % cocoa butter. Please watch the video on why tempering cocoa butter and choose your favorit:)

[@cottonclarksa]

This is a nice effect. Question: In general, is it best to start with lighter colors FIRST, then move to darker colors? (When you are spraying the molds, that is.)

[@allisonwallace5949]

What colourings do you use? I want to improve mine but the colours I have are no way like yours. Yours are amazing.

[@miaclement7147]

@@SweetKitchenSkills Hvor køber du Pavoni kakaosmør henne?

[@gilbertomatarenzo3307]

Very pretty ! Congratulations! Can you please please tell me if I could use ( or if you recommend ) liquid colour to use with my plain cocoa buttons I use to temper the chocolate ? I have heaps of buttons and I few liquid oil based colours and was wondering if tempering the cocoa butter with the liquid colour would give the shiny effect as well. Many thanks

[@gilbertomatarenzo3307]

@@SweetKitchenSkills many thanks for your response. Always watching your videos ! Keep up with the great work. 👍

[@allisonwallace5949]

Where can I find this mould shape? I cannot find anywhere!

[@annelisechristensen543]

👍

[@kaisbadri533]

Température of mould please