This is a fabulous video. Thank you so much for the inspiration. I have a box of peaches and I think I'll try doing this with peach puree. Yum. Please keep these videos coming. They're great.
@ChocolateAcademyOnline5 жыл бұрын
Hi Elite, You could get a free month trial to watch more courses and also get a chance to win our giveaways.. All details are here: bit.ly/2YDOr96
@Elite-advantageNet5 жыл бұрын
@@ChocolateAcademyOnline AWESOME!!. I'll sign up now.
@softreemcompany84384 жыл бұрын
@@ChocolateAcademyOnline I couldn't get a free month coures because i'm from Egypt . Realy. I'm so sad
@ChocolateAcademyOnline4 жыл бұрын
@@softreemcompany8438 We understand and we are thriving to make our memberships available in more countries in the future.
@jillhbaudhaan4 жыл бұрын
You have a freaking chocolate faucet? How awesome are you!
@pred79492 жыл бұрын
lol thats a melting and tempering machine
@davidalvarez15603 ай бұрын
Thank you! I've struggled with capping fluid filled bonbons.
@charmimayani45725 жыл бұрын
Thanks Sir... For this wonderful video.... Your style to explain is excellent.... I love this...
@ChocolateAcademyOnline4 жыл бұрын
Thank you!
@CatsPajamas4 жыл бұрын
The technique for runny fillings is simple - bruh you need a spray gun to pre-seal it before you cap it
@jasminschweidler37354 жыл бұрын
Thank you for the impeccable demonstration of bonbon making techniques! I would like to gift these to friends and family, so how long do they keep?
@ChocolateAcademyOnline4 жыл бұрын
Hi Jasmin, you can keep them up to 6 weeks at a temperature of 8ºC - 16ºC. Thank you
@denverthelast15 ай бұрын
Thank you
@boundles2311 Жыл бұрын
Please continue this series of Bonbon fillings ….❤️ from India
@hamsamohd40862 ай бұрын
Great job ❤
@MrJavimol Жыл бұрын
Chef Philippe, Why do you use a silpat on the induction? Thank you, great video by the way.. :)
@rosystephen22334 жыл бұрын
Wow its ausum. Did not leave any minute details. Its glossy nd wonderful i too want to take a class. Its great to see such beautiful video chef thank you
@ChocolateAcademyOnline4 жыл бұрын
Thank you Rosy. !
@Hannahdc874 жыл бұрын
I am so curious as to what is the purpose of the silpat under the pot??? I had never seen a silpat like that!
@jordy466823 жыл бұрын
He's cooking using induction (aka magnets) this means the vibrations warm the pan directly. Putting a silpat on, especially for highly sticky substances such as caramel just make for easier cleaning! ;)
@shabanasyed34584 жыл бұрын
Do you have video on how to use colored cocoa butter without airbrush
@ChocolateAcademyOnline4 жыл бұрын
We have this one: www.chocolateacademy.online/courses/Milk-Chocolate-and-Grapefruit-Molded-Bonbons
@a.c.63618 ай бұрын
Where should I store my new bag of Callebaut chocolate and cocoa butter. Where do I store my finished chocolate bonbons and remaining colored chocolate?
@ranjithhmk7854 жыл бұрын
thank you chef
@preetigajjar1673 Жыл бұрын
Great work with great patients 👍👌😍
@momshomemade3 жыл бұрын
Hello Chef Philippe. You are a great teacher. Liked your video so much. Whats the time gap when you started with black, green and yellow cocoa butter spray on mold. Also did you keep mold in refrigerator or at room temperature. Means what should be gap between each spray. Also I believe room temperature also plays most important part in making such chocolates. So what should be room temperature.
@lorifall60863 жыл бұрын
Will this recipe work with any fruit puree?
@ladygramy415 Жыл бұрын
Hi please what about conservation time and degree thanks.
@winstonwen6294 жыл бұрын
Nice content! Thanks for sharing the techniques!
@ChocolateAcademyOnline4 жыл бұрын
You are very welcome !
@neveenabuhantash22282 жыл бұрын
Hi chef thank you for sharing this recipe with us I love the simplicity of your explain….please can I use banana instead of green apple and reduce the amount of sugar
@s.terlouw8142 жыл бұрын
What a great video, thank you for sharing this .
@chelli64893 жыл бұрын
I understand the coloured coco butter needs to be at 30 degrees Celsius, what temperature does the pre-crystalized chocolate have to be when pouring to form a shell? Im having trouble with my cocoa butter sticking in the molds after unmoulding chocolates in some places.
@devikabalchanshah1233 Жыл бұрын
I have a question, please. When you need to use the cocoa butter to spray the mould before using it with chocolate, is it just cocoa butter alone or is it cocoa butter with the chocolate? Also, when you are melting the chocolate, do you use some cocoa butter in the chocolate?
@CreativeCraftIdeasRealm Жыл бұрын
Thanks sir,for this wonderful video
@harshashroff73064 жыл бұрын
Hey...Chef Nice tutorial n innovative flavor lvly
@ChocolateAcademyOnline4 жыл бұрын
Thank you!
@maxberndsen63352 жыл бұрын
is there a way to close them without the use of a airbrush??
@heenachheda34584 жыл бұрын
Hi. Sir ty so much you give great idea and great Tips you are great 👌👌👌👌👍, but no airbrush than how can do this
@gabrielarivas35014 жыл бұрын
I love your work, I would like to know more about the moulds you use: the size, the grams, the material, or where I can buy it! Thanks
@farhankay3 жыл бұрын
These are polycarbonate moulds and can be purchased from Chocolate world
@Anna-qwerty3 жыл бұрын
Can I use food coloring without the cocoa butter? like brushing a light amount of food coloring on the bottom of the mold before pouring in the chocolate
@missmimi023 жыл бұрын
Lovê it! It’s so clear ! Thanks :)
@isruisrat4 жыл бұрын
Can I use tempered cocoa butter and add candy color in it for airbrush? If yes then what we be the ratio?
@hellerasklaursen11265 жыл бұрын
Great recipe! How about the green apple puree? How do you make that?
@ChocolateAcademyOnline5 жыл бұрын
Thank you! You could actually buy the apple purée.
@jillhbaudhaan4 жыл бұрын
Or make it by combining Granny Smith apples, sugar, and vanilla in a pot. Look up a raspberry puree video and play around the green apple ratio until right.
@tjsr4 жыл бұрын
You can make a puree of most fruits by boiling for with 10% sugar for around 2 hours - make sure it doesn't caramelise. They should then be a squishy texture - remove the seeds, then add everything to a food processor to puree.
@stefaniecoens24343 жыл бұрын
Can you also use a normal cocoa butter spray that you can buy?
@khouloudelhakim74203 жыл бұрын
Hi Mr, what do u mean by apple pure, just a minced apple??
@cupandcake312 жыл бұрын
Thanks. Can I replace Mycryo by cocoa butter pistoles?
@ANDREINATEX3 жыл бұрын
Hello, can i do the same with strawberry or another fruit?
@harnishkaur85683 жыл бұрын
Hi amazing video just want to knw Which machine you are using for air brushing?
@paulagoes23875 жыл бұрын
I do not have the spray gun, there is any way to replace it? Thanks
@ChocolateAcademyOnline5 жыл бұрын
Hi Paula, There is no real alternative to spray gun as nothing else will provide the same result it does. Thank you
@zanaewhitfield21593 жыл бұрын
Chef could I substitute the purée for a different flavor ?
@jawharacooks4 жыл бұрын
Can you tell me how I color the chocolate of any color I want? pleas sir
@germananders18924 жыл бұрын
how to you made that beautiful green apple purèe? it's possible to share the receipe?
@ChocolateAcademyOnline4 жыл бұрын
You can actually buy the apple purée, already made.
@guyfox96273 жыл бұрын
OMG!!! ITS A CHOCOLATE FAUCET!!!
@gunaysamedova15442 жыл бұрын
Hi.How long would be the shelf life?
@chefsab84813 жыл бұрын
Hi. What spray nozzle and compressor is used for airbrushing the mold?
@yashikaskitchen61784 жыл бұрын
Helo chef would you tell me that if i follow your recipe then thus bon bon was perfectly made?
@Emily-zb7xt2 жыл бұрын
What kind of spray gun is this?
@evaferrante2434 жыл бұрын
Why does he have a silpat mat on the stove at around the 5min mark? (Surely he's not got the heat on AND a silpat mat.... at the same time?)
@ChocolateAcademyOnline4 жыл бұрын
Hi Eva, Yes, we do have the heat on - it is used to stabilize the pan and prevent it from sliding. The glass cooktop is quite smooth and the pan easily moves, so we use a silpat to prevent this. It can also keep the cooktop clean in case of an accident. Silpats are heat safe up to 580°F, and therefore are not damaged - however this is only applicable for induction style cooktops. This technique should not be used on glass cooktops (as often found in the home kitchen) or of course on gas cooktops.
@evaferrante2434 жыл бұрын
@@ChocolateAcademyOnline OK, so merely as a stablizing mechanism. Interesting. Thanks for that!
@dakshajain19604 жыл бұрын
Hello chef, is it possible to temper chocolate without using thermometer?
@ChocolateAcademyOnline4 жыл бұрын
Hi, yes, It's possible.
@danielapagliaro80254 жыл бұрын
Thank you for this video. The chocolates are beautiful. I have a spray gun that I use for airbrush colors on cookies, can I use it for cocoa butter?
@ChocolateAcademyOnline4 жыл бұрын
Hello Daniela, yes you can use it for cocoa butter as well.
@payalsood49082 жыл бұрын
Hello sir Which moulds are u using?
@sebajamal87113 жыл бұрын
What kind the colors is?
@sacoto984 жыл бұрын
I assume that every time you used chocolate it was already tempered, right? Also why do you pre crystalyze?
@ChocolateAcademyOnline4 жыл бұрын
Most of the time, yes, but it is always specify in the course. Precrystallized chocolate gives a better gloss and make the chocolate easy to unmold.
@shoppnow56454 жыл бұрын
Show your craziness ...Hit like and do subscribe
@nilzamagaia15993 жыл бұрын
I love your work. Where is the spray gun found and the moulds? I would like to buy. I have acetate moulds but I'd rater have the ones you use. Thanks for sharing 👌🏾👌🏾👌🏾🥰
@farhankay3 жыл бұрын
Spray gun- iwata is a reliable brand that the pros recommend. Not sure about the air compressor though. Moulds are polycarbonate and can be bought from Chocolate world, implast, martello. Or just look for good quality polycarbonate moulds
@Caudautram14 жыл бұрын
Thanks Chef and Cacao Barry. Can i ask, what is a brand of spray gun used in this video?
@ChocolateAcademyOnline4 жыл бұрын
Hi, this is a LEMMER A - 600
@Caudautram14 жыл бұрын
😘😘😘
@crismacke55564 жыл бұрын
Chef please tell me your name. Just registered for class. Great Instructor and simplified techniques. Thank you.
@ChocolateAcademyOnline4 жыл бұрын
Hi Cris, This is Chef Philippe Vancayseele. Thank you
@ansuyasenghani86324 жыл бұрын
I love ur all creations, please can you show me how to make liquor bonbon chocolates
@ChocolateAcademyOnline4 жыл бұрын
Hi Ansuya, we have a rum truffle recipe here; bit.ly/2AZKkWk
@valevalu73384 жыл бұрын
@@ChocolateAcademyOnline Hello, could you tell me where I can find the recipe for rum truffles. The link does not work. Thank you
@febeteja88064 жыл бұрын
hi! i juz found this very nice chanel. how to be a member of this community? because am interest to learn how to make chocolate from the begining. pls hope to hear soon
@ChocolateAcademyOnline4 жыл бұрын
Hello, please make sure to sign up to our newsletters, you will get all the information on how to become a member: www.chocolateacademy.online/s/
@user-xn6gh6ju3v3 жыл бұрын
● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير . ● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير . ● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير .
@monaben1363 жыл бұрын
Thanks, chef. I have a question. What brand of chocolate do you use and how much cocoa is? Thank you
@farhankay3 жыл бұрын
Callebaut
@suchitanama19964 жыл бұрын
Pls cocoa butter colour recipe share 🙂
@ChocolateAcademyOnline4 жыл бұрын
Thanks for the feedback, we'll keep that in mind when planning our courses content :)
@shramita12354 жыл бұрын
can u share Wat type of food colour did u use. Wat brand
@ChocolateAcademyOnline4 жыл бұрын
We used IBC colored cocoa butter
@zeena64442 жыл бұрын
❤❤❤❤❤
@andridemetriou74403 жыл бұрын
What is the name of your cocoa butter? Where i can find it
@farhankay3 жыл бұрын
For the coloured outer layer cocoa butter there's companies like ibc, Roxy and rich, chefrubber and many more available on Amazon or search for it in your area. For the apple puree filling- mycryo cocoa butter- it's made by callebaut and can be purchased from speciality Chocolate shops or even Amazon in the UK. Good luck!
@damujoshi97734 жыл бұрын
Woww!❤
@ChocolateAcademyOnline4 жыл бұрын
Thank you!
@javeriasiddiqui42324 жыл бұрын
How long is bon bons shelf life ?
@ChocolateAcademyOnline4 жыл бұрын
This one is about 6 weeks, to be conserved between 8ºC - 16ºC
@brianlavigne5964 жыл бұрын
um, how does someone make apple puree?
@ChocolateAcademyOnline4 жыл бұрын
You can buy it already made :)
@guyfox96273 жыл бұрын
I'm not exactly sure but he sounds French.
@manaierchannel76463 жыл бұрын
ما شاء الله تبارك الله
@ansarkhankhan77724 жыл бұрын
Very nice sir good
@marthavargaspedraza52543 жыл бұрын
Puedo ver las imágen pero no puedo seguir sus instrucciones porque mi idioma es el español gracias.
@bluered20464 жыл бұрын
How to take classes,
@ChocolateAcademyOnline4 жыл бұрын
Hi, you can find all the details here: www.chocolateacademy.online/s/ Thank you
@JonathanRodriguez-ht1uk Жыл бұрын
Please turn off the chocolate faucet 😅
@jenifferjahja11974 жыл бұрын
hi, im curious, why do you use the mycro cocoa butter for the filling? thanks for the video btw :)
@dudakoff10004 жыл бұрын
I think it's purely to correct for the filling's texture
@guyfox96273 жыл бұрын
Lol, yeah chocolate green apple bon bons are easy AFTER you created it. Subscribed #jellyroll
@magikdust20952 жыл бұрын
This was a good video, except for the scrolling screen when the video was moving to a new page of instructions or ingredients. The scrolling made me dizzy, and nauseous. Other than that it was a good video 👍
@rashidakhanum64284 жыл бұрын
Tap of chocolate😷
@toi75924 жыл бұрын
なんかの卵にみえんね
@vipulashah9854 жыл бұрын
Hello chef Philip, I have some questions to ask to you about chocolate making, May I get e-mail id of yours to get a through guidance? Thank you.
@ChocolateAcademyOnline4 жыл бұрын
Hello Vipula, if you are a member of the Chocolate Academy Online, please ask your question in the online community for the Chef to adress it. Thanks
@dorrkampen Жыл бұрын
Have you ever worked with the Dörr Chocolate spray cabin? kzbin.info/www/bejne/iV66d4Cpj9almLc