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Molded Chocolate Bonbons (most recipes are vegan)
Introduction
How does it work? (4:17)
Let's get to know each other's
Comments
Equipment
To know me better
Welcome
What you are going to learn (1:00)
Classification of the chocolate bonbons
Specific equipment
Market list
Few notes...
Technology of the ingredient
What is chocolate
The Fat
The liquids
Natural preservatives used
What is the Brix?
Tempering Chocolate
Definition of tempering
Tempering method 1 : Creating the crystal, manual method (14:02)
How to clean up the table (7:29)
Tempering method 2 : Seeding the crystals, magic temper (12:59)
Molding techniques (6:52)
Caramel Dulcey Bonbon
Download the recipe
Picture
Decoration and molding
Caramel
Filling
Capping
Unmolding
Mango Chocolate bonbon (Vegan)
Download the recipe
Praline bonbon
Download the recipe
Raspberry chocolate bonbon (Vegan)
Download the recipe
Coconut bonbon (Vegan)
Download the recipe
Dark chocolate bonbon
Download the recipe
Blackcurrant bonbon (Vegan)
Download the recipe
Shelflife and storage
What is the shelflife
Different way to calculate and know the shelflife
Difference between the organoleptic shelflife and the bacterial shelflife
Download a form to evaluate your bonbons over the time
Activity Water calculation and measurement
How to store the bonbons
Packaging
Thank you and what is next?
Feed Back
Thank you
Natural preservatives used
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