Stunning Raspberry Honey Bonbons скачать в хорошем качестве

Stunning Raspberry Honey Bonbons

🍫 Raspberry Ganache Bonbons | White Chocolate Shells with Raspberry Gelée & Red Cocoa Butter Decoration In this week’s video, I’m making luxurious white chocolate bonbons filled with a tangy raspberry gelée and a smooth raspberry ganache, made using real dehydrated raspberries for an intense natural flavour. Each bonbon is hand-shelled in creamy white chocolate, decorated with vibrant red cocoa butter for a bold, elegant finish. The layers balance tart fruit and creamy sweetness perfectly — a show-stopper for any chocolatier or home confectioner. 🧁 What you’ll see in this video: • Making agar-based raspberry gelée discs • Creating a silky raspberry ganache with dehydrated raspberry powder • Casting, decorating, filling, and capping white chocolate bonbon shells --------------------- ⏱ Timestamps: 00:00 – Intro and in to Gelee 01:38 – Decorating mould with cocoa butter 03:07 – Tempering and Preparing the white chocolate 04:10 – Pouring the shells 04:38 – Raspberry Ganache 05:54 – The gelee swap out 06:36 – Capping the bonbons 06:59 – Reveal ---------------------- White Chocolate Raspberry Ganache: White chocolate couverture 300g 35% cream 130g Glucose syrup 40g Unsalted butter (soft, room temp) 40g Dehydrated raspberry powder 20-25g Honey 15g Citric acid 1g Salt 0.5g Raspberry Gelee: Water 180g Dehydrated raspberry powder 20-25g Sugar 45g Glucose syrup 20g Agar agar powder 1.8g Gelling agent Citric acid 1g Salt 0.5g ---------------------------- 💬 Tell me in the comments: What flavour combo should I try in a future video? Maybe lemon & basil, mango & coconut, or something with whisky? If you enjoy food science, chocolate, and fine desserts, subscribe for more weekly recipes and behind-the-scenes confectionery content!