Zesty & Creamy! Irresistible Lime Filled Chocolate Bonbons скачать в хорошем качестве

Zesty & Creamy! Irresistible Lime Filled Chocolate Bonbons

I’ve never made a lime marmalade, so we’ll see how this turns out :) Excited to see how the white chocolate ganache with the marmalade turns out! If you don’t like the bitterness, mentioned in the video, I’d make the jam just like my orange jam in this video:    • Black Sesame Praline and Orange Jam - reci...   Chapter: 0:00 Intro 1:17 Lime marmelade 3:14 White chocolate ganache 4:06 Pipe 4:36 Result 5:24 Outro Lime marmelade Ingredients 8 limes 2 l or 8 cups water 500 g or 2 cup  granulated sugar 60 ml or 1/4 cup lemon or lime juice Instruction Quarter fruit and slice thinly Cover peels in pot with water Cook peels 3 times for 10 min and throw away the water in between After third time cooking, add 2l of water Let simmer for 1.5 hours (if water is completely evaporated add 500ml more water) Fruit slices should be soft and volume has reduced Add sugar and lemon/lime juice Let simmer for another 30 min Cool down White chocolate ganache Ingredients 150 g or 3/4 cup cream (I used coconut cream) 150 g or 3/4 cup white chocolate (I used a matcha chocolate) 20 g or 1-2 tablespoons glucose syrup Instructions Bring glucose syrup and cream to a boil Chop white chocolate Pour cream mix over chocolate in 2-3 steps Helpful videos: Here’s a playlist with chocolate design ideas:    • Chocolate Design   Here’s how I temper my chocolate and colors:    • Make Silk or How to temper colored cocoa b...   Here’s a video about color troubleshoot:    • How to use colored cocoa butter with troub...   Here’s a video about most asked questions about colors:    • Most asked questions about colored cocoa b...   Want to learn more about ChocolateSpiel? Check out Social media and website: https://www.chocolatespiel.com/   / chocolatespiel   Interested in the tools I’m using? Here are Amazon Affiliate links: Chocolate Making Tools and Equipment Tooth Brush Oral B from Braun: https://amzn.to/3v7IpZD Silicon Pat from Kitzini : https://amzn.to/3j7mZcw Airbrush from Timbertech: https://amzn.to/3x8EtZP Double Boiler from Cuisine Art: https://amzn.to/3g89qHU Glass bowls from Pyrex set: https://amzn.to/2SldI5G Sous Vide, Nano from Anova: https://amzn.to/2Sn3NN5 Blender, Explorian Professional-Grade, 64 oz from Vitamix: https://amzn.to/3ggKugo Blender, 750 Professional, 64 ox from Vitamix: https://amzn.to/3wd6srb Piping bag + Tip recommended set: https://amzn.to/3zce1Au Single Piping bag from Weetiee: https://amzn.to/3vb8iYt Grater from Microplane: https://amzn.to/3wm7tNG IR Thermometer from Etekcity: https://amzn.to/3gnVEjn Candy Thermometer from Brapilot: https://amzn.to/3AhVrH8 Immersion Blender from All Clad: https://amzn.to/2UruEsx Chocolate Refiner from SS Premier: https://amzn.to/3ug5qwL Colors Chef Rubber, white (other colors available): https://amzn.to/3cQvXHt Roxy & Rich, purple (other colors available): https://amzn.to/35zD5nn Polycarbonate Molds Sphere: https://amzn.to/2TOxDdW Half Sphere: https://amzn.to/3wRAa5L Heart: https://amzn.to/3zBPUeN Bunny: https://amzn.to/2UbFgLn Diamond: https://amzn.to/3xvDKCf Bar: https://www.tcfsales.com/products/159... Magnetic Molds: https://www.tcfsales.com/products/c15... Square: https://amzn.to/417FxgH Books Ewald Notter, The Art of the Chocolatier: From Classic Confections to Sensational Showpieces https://amzn.to/2XRRg6M Megan Giller, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors  https://amzn.to/389FUga Dandelion, Making Chocolate: From Bean to Bar to S'more: A Cookbook https://amzn.to/3gsiFCz Stephen T Beckett, The Science of Chocolate https://amzn.to/3mrjXBR Jim Eber + Pam Williams, Raising the Bar The Future of Fine Chocolate https://amzn.to/3868C1o Video Making Tools and Equipment Olympus OM-D E-M1 Mark II : https://amzn.to/3vfSt2C Ring Light with Tripod: https://amzn.to/3pEVWH3 LED Video Light: https://amzn.to/3579MIu