How to Make White Chocolate Bonbons | Chef Christophe Rull!

[@smileygirl6457]

I could listen to Christophe talk about chocolate all day.😍🥰😊

[@SugarGeekShow]

The word “chocolate” just sounds better when he says it 😂

[@christopherull1852]

I could talk about chocolate all day !!!!

[@clairressagoad2789]

@@christopherull1852 ❤️❤️❤️

[@makgabo4254]

If I don't have cocoa butter what can I add to the melted chocolate

[@thomaxinedixon9852]

Love Christophe, on bake squad. I would definitely try to make this

[@SugarGeekShow]

Thanks so much to Chef Christophe!! You can follow him on Instagram @christopherullpro and get the full written recipe on the blog post: sugargeekshow.com/recipe/white-chocolate-bonbons-with-vanilla-bean-ganache/

[@francesca2202]

Thank you for the he detailed & professional way of teaching. I’ve learned more from this video than a lot of wrong ones online. Also loved the clean & polished method of preparing these! Merci Chef!

[@marylyn5965]

Thank you for doing something with white chocolate as well as the entire chocolate series. 💜

[@SugarGeekShow]

Of course! Thanks for watching 😄 We use milk chocolate in an upcoming episode too

[@marylyn5965]

@@SugarGeekShow Wonderful, thank you. I'm learning a lot!

[@sharonanwyll6772]

Hi Liz, I’m just loving ❤️ you’re chocolate series. Thank you xx

[@SugarGeekShow]

Thanks so much!! That makes me so happy to hear 🥰

[@dawncoyle1498]

You guys are amazing. Thanks for sharing your knowledge. Super fun to watch! Looking forward to the next episode.

[@christopherull1852]

Thank you for watching, we will have many more next year….

[@suemcgoun2047]

Wonderful video on white chocolate bonbons. I sure would love to have a piece right now!

[@christystamps9090]

This is the only sport I’m watching also! Love this!

[@SugarGeekShow]

Lol baking Olympics 😂

[@christystamps9090]

@@SugarGeekShow Yes! 🙌

[@Appaddict01]

I really like how clean he works.

[@SugarGeekShow]

Crazy right? He’s totally inspired me to work cleaner

[@pushonn_]

You guys are really helping us out!!

[@christopherull1852]

That’s the all purpose. Thank you 🙏

[@rosemarydrajem9416]

I made these. They were fun and came out beautifully. Thank you so much!

[@cardilucio]

Love this serie

[@SugarGeekShow]

Thank you!

[@christalastinger2345]

This series is awesome. I wish that I could give multiple thumbs up. So informative and so much fun. Keep em coming.

[@SugarGeekShow]

Thank you!! So glad you like it, lots more to come

[@natashaboo21812]

Love the raining chocolate 🥰

[@roberthamilton9372]

Binge watching them all. Thanks!!!

[@poornimasingh3235]

Thank you chef..💐😊🤝

[@like2makethings]

How do you prepare the cocoa butter? Do you heat in the microwave to a certain temperature or have a temperature not to go over like tempering chocolate?

[@aguiebakes6821]

So you're telling me this guy doesn't have any blooper material? 🤣🤣🤣🤣 he is so perfect at what he does !🤩

[@SugarGeekShow]

Hahaha oh we have TONS! Coming soon 😂

[@magick333]

takes me back many years to my chocolate studies at the Barry calebaut academy in Belgium.

[@SugarGeekShow]

Sounds amazing!

[@magick333]

@@SugarGeekShow it definitely was. Philip Van Kaisel was amazing.

[@pearlandreesedillen7573]

how fun it is to watch..❤

[@heidisifein3184]

The French accent is awesome!! Super fun! Oh and also the chocolate making 😂

[@christopherull1852]

Thank you for watching

[@koala7419]

Sounds yummy can you make more episodes with christophe

[@SugarGeekShow]

Coming right up!

[@lenyhalim2189]

Love it!

[@munzin]

I love Christophe

[@bluesoda025]

I can’t find trimoline anywhere. Can glucose syrup be used as a substitute?

[@breandon620]

These look amazing!!! As does everything from your channel. By the way, I absolutely LOVE your glasses. Would you possibly share where you got them?

[@kwnstantinamavrochi2703]

On the last step You cool it down to 29 degrees by just stiring or you water bath it with cold water?

[@melindamcmillan2329]

This looks s amazing true but where do you buy this stuff?

[@gayciezaramirez5114]

Thank you so much. Liz; ❤

[@tanyadeslauriers4]

So the butter is not listed on the recepie sheet. Can i please ask , how much butter is needed please

[@Lovelykaur0111]

Instead of wiping cream can we use fresh cream with same quantity???

[@Lovelykaur0111]

Instead of trimoline can we use glucose syrup with same quantity????

[@shirleycorkrum9871]

Amazing can you please tell me why he stands the mould on its side after the first coat thank you both for sharing ❤️❤️

[@SugarGeekShow]

So that the chocolate doesn’t pool at the bottom of the bonbon 😊 it helps it set more evenly

[@SulemanAhmed-pk5hr]

Very good chef

[@kierahohne6498]

He’s like the Manu of sweet things (Manu is a celebrity french chef in Australia)

[@joshuajaydan]

What is the metal scaper called?

[@clarissahohensee9854]

is there a link for the chocolate you used?

[@cynthiapickard1283]

how much vanilla extract should I use ?

[@munzin]

Can we see a show how Christophe temper coco butter to add color and then add that to temper chocolate

[@MiaCakesNBakes]

Love this.

[@clairressagoad2789]

Where can we get these specific molds? And what brand are they?? And the scraper??

[@christopherull1852]

Good scrapper to use

[@clairressagoad2789]

@@christopherull1852 what’s the brand that y’all used??

[@christopherull1852]

@@clairressagoad2789 cacao Barry for the mold and Matfer for the scraper

[@clairressagoad2789]

@@christopherull1852 💛💙💚!!!

[@ingodibelev]

What kind of white chocolate did you guys use? Was it one kind or two different kinds?

[@christopherull1852]

We used zephyr from cacao Barry

[@MrsBerlianaPassioned]

I'm waiting for this

[@odiecutex3]

Can we keep him? 🥺 talented nice and funny

[@SugarGeekShow]

I hope so!! Let me know what recipes/tutorials you'd like to see in the future with Christophe!

[@christopherull1852]

Not planing to go anywhere anytime soon 😉

[@KeislDeleo]

Hi guys!im watching you from Louhi, a small town in the North of Russia!🤗 I love what you do! Please,can you do more bonbons? With double or triple filling?🙈 About this recipe,for the ganache i need 100 gr of butter not white chocolate,right? Or i just didnt get it right?🙄🤗

[@christopherull1852]

Here is another video m.kzbin.info/www/bejne/hIbOk2uVqNiNjbM

[@KeislDeleo]

@@christopherull1852 yes,i have watched them all🤗

[@bolondiin]

I think it's butter yes. At least I but butter, not extra chocolate =). Also in the video and recipe description there was butter, but no butter mentioned in the listing.

[@cynthiapickard1283]

well I just messed up the recipe add 600 gm of white chocolate and didn't think of the butter . please fix the problem

[@clairressagoad2789]

Omg y’all make me want to do this….I’m buying Lindt white chocolate tomorrow!!! Oh but wait…I don’t have the molds…muther…!!!!😡

[@marieb.1623]

I find white chocolate so sweet, can we un-sweeten it a bit, if possible?

[@aromachocolates]

UGH! All these videos requiring adding cocoa butter silk/paste is SO ridiculous! Tempering chocolate without the expense of adding additional cocoa butter is actually not that hard.

[@christopherull1852]

Nothing is hard when you know how to do it. This is one of many technique to temper chocolate that we are happy to share with our followers.

[@rabiayazelll]

@@christopherull1852 Hi Christophe, can i use glucose syrup instead of trimoline? And what would be the shelf life with glucose syrup? Thank you in advance