Be sure to neither over nor under-fill your shells and avoid air bubbles when piping a filling
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Comments
Submitted by Dave Velazquez… on Sat, 03/02/2024 - 23:18
it'd be great having the complete video without sudden ends... very careful to do chocolat but a mess contracting vid editors -_-
Submitted by Azoumi Igoh-Olabanji on Sat, 02/25/2023 - 10:59
Thank you for the Tutorial. I learnt something good I would love to try. I just want to be sure, it is melted Chocolate Garnache that should also be directly used for the covering of the Bonbons that will be the base, or is that predone on a separate Platelette too, which means there must be a Platelette for that purpose? Thank you.
Submitted by Miranda K - Ch… on Mon, 02/27/2023 - 15:24
In reply to Thank you for the Tutorial… by Azoumi Igoh-Olabanji
Hi, Azoumi. We're glad you enjoyed the video.
You will use tempered couverture to close the filled shells. This will create a stable base and a good seal.
Chef Russ shows you how to close your bonbon shells in this video: https://www.chocolate-academy.com/en-US/learning/free-tutorials/molded-…
Submitted by veronica davila on Wed, 05/25/2022 - 18:51
Hi. How long does it take for the filling to crystallize?
Submitted by Miranda K - Ch… on Thu, 05/26/2022 - 21:29
In reply to Hi. How long does it take… by veronica davila
Hi, Veronica.
Our chefs recommend allowing filled bonbon shells to rest overnight at a cool room temperature or in a chocolate cooler before capping them. Crystallization can happen a bit faster, but if you want to be absolutely sure they're going to be ready, an overnight rest is your best bet.