Mini clover chocolate bonbons | Salted Caramel ganache

#chocolatebonbon #lilly'an
Thank you for watching my video
I hope you enjoyed it
Today I mixed dulcey chocolate and gold callebaut for the ganache
It tastes really good with this recipe!
Please try it if you have a chance!
＊Turn on CC for more information
Mold:
Chocolate World 1955
Ingredients:
Colored cocoa butter 20g
------------------------------
Belcolade PERU64 300g
Callebaut 815 100g
------------------------------
Heavy Cream 60g
Glucose 5g
Gold callebaut 75g
Dulcey chocolate valrhona 15g
butter 7.5g
00:00 Introduction
00:16 Prepare the mold
00:54 Temper chocolate
03:09 Ganache
05:24 Pecan nuts
06:04 Retemper and cover with chocolate
07:14 Unmold

[@katharina...]

The chocolate layer is so thin, I would have absolutely loved these! 🥰 Beautiful!

[@lillyan_patisserie]

Thank you 😊

[@jyotsnaplathottam1295]

Amazing shine on the chocolate 😍😍

[@lillyan_patisserie]

Thank you 😊

[@Choco_jawhara]

Thank you for the beautiful method. Please, what is the weight of one piece in this mold?

[@lillyan_patisserie]

Hello🐨 1 piece=It's about 9.5g🍫

[@mongb8569]

우와 너무 잘 만드셨어요 부럽네요 저는 비오는 날 해서 블룸뜨고 난리가 났어요ㅠ 먹어보고싶네요

[@lillyan_patisserie]

감사합니다~! 초콜릿이란게 참 어려워요...ㅠㅠ

[@After_all_this_time]

​@@lillyan_patisserie저 어제 처음 코팅입히는거했는데 진짜 어렵더라구요😢

[@user-xj4pt3hk6q]

바닥부분도 다시 템퍼링 처음부터 하신건가요

[@lillyan_patisserie]

넹~:)🐨

[@After_all_this_time]

7:48 버려진 초코는 그냥 드시는건가요👀

[@lillyan_patisserie]

보통 업장에서는 저 초콜릿을 이용해서 다시 템퍼링 후, 새로운 봉봉쇼콜라를 만듭니다~ 개인으로 만드시는 거라면 드셔도 좋죠~🍫

[@ciaocesco6740]

Habe you the pecanuss Caramelyset?

[@lillyan_patisserie]

not caramelized, but roasted pecans