How to make the perfect chocolate bonbons | Friandise special

[@onesweetspot156]

Love your video, explains clearly and easily understand. Thanks ❤

[@RS_82]

Simple superb! Your tutorial video is upto the mark! I watched so many bonbon tutorial videos on youtube but no video was as good and satisfactory as yours. I don't need any other tutorial to try bonbon. Thank you so much.

[@HTMLguruLady2]

I made these and they were fabulous! Thank you so much for giving such accurate descriptions, such as the grams for measurements, and even temperature the liquid and the amount of time you needed to let the tea steep. If you follow your directions perfectly, there's nearly no way to fail at this! These were absolutely delicious. Thank you! I have also made some of your savory dishes and they were equally delicious!

[@Alansu250]

They look delicious! Very interesting the way you used the plastic on the bottom. I haven't seen that done before. Thank you for sharing. ❣

[@miroslavpetrovic9905]

SVAKA CAST NA PREDIVNOM I RAZUMNOM RECEPTU,PREVOD JE SUPER A BOMBONE SU PREDIVNE.VELIKI POZDRAV IZ BEOGRADA SRBIJA.

[@cottonclarksa]

Excellent instruction! Straightforward, easy to follow. You inspire like few others can. Well done!

[@chit9601]

these look so good, it would probably blow anyone away if you served them this haha. Also the tapping technique was very interesting, great job chef! Love to see the daily uploads.

[@JulesCookingGlobal]

Appreciate it! Really happy with the result so far

[@benp3592]

Thanks, will be interesting to see how cheap these can be made at home. Recently discovered how good bon bons can be but dont want to be paying $2-4 for each small piece of chocolate no matter how good.

[@drschuess1624]

Get that bread up

[@danielleshelbourne220]

Oh Wow Jules! Even with your insanely good instructions I don’t think I’m brave enough for this one yet, but wow! 🤩 👏

[@thatnerdartist142]

So excited to try these !!

[@elf7355]

This is incredible content!! Thank you for sharing!! The bonbon looks so clean and gorgeous!

[@JulesCookingGlobal]

Glad you like them! Thanks for your support

[@clasifi1]

Love your "friandise special" series...Great stuff !

[@JulesCookingGlobal]

Thanks a lot!

[@KJF297]

As soon as I hear: “Hi Guys” , I know it’ll be a good video👌🏼✨

[@JulesCookingGlobal]

Haha awesome to hear!

[@amandasjoberg463]

For the jasminw jelly, how would you adjust the recipe for using liquid pectin in place of the powder?

[@Fatima4life24]

Thanks for this instruction, it helps me alot 🥰🌟

[@lilyadache3804]

Jules you ara an artist

[@JulesCookingGlobal]

Appreciate it! Really happy with the result so far

[@tanthiennguyen9308]

Vielen Dank für ihre Erklärungsbedürftige Rezept

[@hamudi6820]

so much value!!!

[@palknig4569]

Hi. Looks delicious. :-) Can you recommend what chocolate and Coco butter? The ones I used just won't sit in the mold. All comes out when I turn it. Thanks

[@someones7]

Hey Jules, thank you, I just tried out the recipe and it's delicious! One question though, how long can I keep these at room temperature? I'm a little worried because of the ganache inside and I don't want to keep them in the fridge.

[@Barbedwiredgifts]

❤absolutely brilliant

[@unbeastable957]

Amazing, very creative

[@JulesCookingGlobal]

Thanks a lot!

[@jonawiersma1964]

Amazing bonbons 💕 I would like to see a video with advocaat filling pretty please

[@SummermanS]

Great job Jules! Keep on the good work👍😉

[@crimsonfancy]

I often don't consume sweets and don't care for white chocolate but technique here is stellar. The candies are beautiful.

[@JulesCookingGlobal]

Thank you so much! Awesome to hear

[@akkayyy]

Really thanks. Very informative...🤩🙂

[@manalalghazi1887]

Amazing i will try it immediately

[@cookingwithgio3740]

I’m going to serve this in our 24-hour finals in school!

[@peterslegers426]

Hi Jules. Yet again a great video as always! 2 questions 1. How long does the syrup have to set in the cavities before adding the praline? 2. The syrup comes out like a runny substance, correct? Or does it have to be mixed after taking out of the fridge? I don't think it will be a PDF texture right? 🙏🏻🙏🏻🙏🏻

[@tonyzhang727]

Thanks for sharing, how long is the shelf life?

[@beaulavani2649]

great vedio what's the shelf life of the chocolate

[@Cicadetroit2012]

Cool.‼👏👏

[@jonawiersma1964]

Love your video’s can you show bonbons with a marzipan filling please!!

[@kindalonelyngl]

Hi, just want to ask. How do you store the bonbons and how long is the shelf life?

[@chefnouryano8089]

Amazing,

[@kendratoesca6101]

I though caoco butter is to give shine effect but you mentioned clean with it

[@JulesCookingGlobal]

Well you clean the mold with the cacao butter and while directly adding a super thin layer of the cacao butter. You can't clean the mold with water, that doesn't go well with chocolate

[@jorisbroersen4245]

Supernice! Thanks

[@JulesCookingGlobal]

Thanks Joris!

[@arthurlegoat6120]

Hi Jules, this made me want to buy molds... I was wondering, what is the material of your worktop ? it must be easy to clean and to work with as you spread chocolate and cocoa butter on it, even with coloring powder :D Also, I was wondering how you were melting the chocolate: oven ? microwave ? bain marie ? Thanks a lot, trully amazing video, as always. Have a nice evening and greetings from France :)

[@bobbo4962]

pretty sure he has a marble top

[@AthyiaBegum-bn1dz]

Very Very nice

[@c.j.k.98]

Fantastische video weer! Het heeft niets met zoetigheid te maken maar aangezien het barbecue seizoen er weer aan komt ben ik heel benieuwd wat voor fine-dining vegetarisch barbecue gerecht je zou maken.

[@YazhiniDevarajan]

Hi sir what would be its shelflife?

[@itsjustmesam913]

Could you please explain what is the idea behind tempering rather than simply cooling it in the chiller?

[@CtrlAltDfeat]

Tempering the chocolate helps you achieve a smooth glossy finish and improves the texture by making the chocolate snap in your mouth rather than feeling like clay.

[@itsjustmesam913]

Thank you , Appreciated !

[@JulesCookingGlobal]

Well that is for four reasons: - Tempering the chocolate will make it shine. - When the chocolate sets after tempering it will shrink a little bit, this way it can be removed from the mold. - The tempered chocolate will not melt as fast as untempered chocolate. - It will give the chocolate a beautiful snap or crack instead of a soft result. Tempering the chocolate can be explained on a very high level with crystals etc, but these are the four reason why you should do it. You also should never keep your bonbons or chocolate in the fridge. Chocolate and water doesn't go together

[@itsjustmesam913]

Great!!! ..Thank you chef, that for me is something new and fascinating to learn and know about.

[@crimsonfancy]

Chocolate need to be emulsified to achieve the end result mentioned in comments. Crispness, shine, stability.

[@ShGel]

Thanks for the video, where can I see the recipe?))

[@JulesCookingGlobal]

Find a written recipe on my website www.julescooking.com 👌🏼

[@k41s]

Weer heel leuk! Misschien een idee om een clip on microfoon te kopen voor als je in de keuken aan het praten bent, dan is die echo weg.

[@JulesCookingGlobal]

Thanks voor de tip. Dit heb ik geprobeerd, maar het geluid werd er niet echt beter op. Ik heb nu akoestische panelen besteld, maar die moeten nog binnenkomen.

[@SiddhartharoyalSiddharth-cc2ib]

Super sir

[@afifas-sk3rr]

What is the shelf life on a product like this?

[@jorisbroersen4245]

What knife do you use with the vanilla?

[@JulesCookingGlobal]

It's a Ryusen Tanganryu

[@Patollando]

Can I make it in a silicone mold?

[@JulesCookingGlobal]

You can, but polycarbonate works a lot better

[@rwaabd3087]

مرحبا كيف اعرف زبده الكاكاو الاصلية رائع جدا شكرا لك على المعلومات القيمة ❤

[@sandramockel7429]

Hallo, was ist das den für eine >Folie wo bekomme ich so etwas Danke für die schönen Videos

[@salfra4476]

I want to make these but il need to watch this video 100 times and i dont have the patience for this 😂

[@samayasalahova1559]

How can I get this plastıc sheet? Could you send me link where ı can buy

[@jwalter007]

What type of chocolate are you using ~55% ?

[@shruthisp6122]

How to temper the chocolate if we don’t have a marble??

[@leokotsen1548]

Add small amounts of chocolate to the melted chocolate until it reaches the right temperature

[@maikwouters2415]

Heel leuk

[@JulesCookingGlobal]

Dankjewel!

[@nazanbayrak7197]

hi chef this amazing .can you share the recipe please 🙏

[@JulesCookingGlobal]

Find the full written recipe on my website www.julescooking.com

[@nazanbayrak7197]

@@JulesCookingGlobal thank you so much 🙏

[@cam5020]

Don’t understand how you temper cocoa butter down to 26, then mixing it goes back up to 31? You have to heat it lightly?

[@Maha_Ali629]

Could you please write the name of the things 😊

[@yvonnebruchhaus3036]

I can't use white chocolade, can I also make it with dark chocolade... My daughter has a lactose intolerance.

[@OliveOilandGasoline]

Great video! I'm a chef on a super yacht in Barcelona. We should collab!

[@masterchefnayanjyoti]

🤩🤩🤩🍭🍬

[@JulesCookingGlobal]

Thank you so much!

[@KunigasSuvirintojas]

Great video. Show the money shots for longer. I.e. Cross section

[@eenhoornprinses3511]

I'm left with like 100 grams of crumble...

[@karinasamaniego2315]

Hi I'm peruvian muy name Is Karina please do you no need refrigerante...sorry muy english Is poor

[@ranimtrabulsi9241]

Too much work

[@destryevsquad4825]

Come work with me. Ull see it all

[@LizzieSanchez-r8t]

Great video. Show the money shots for longer. I.e. Cross section