У нас вы можете посмотреть бесплатно Creamy Chocolate Truffles with a Twist | Tempered vs. Untempered Chocolate Test! или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
💫These luxurious cream cheese chocolate truffles are as elegant as they are delicious. Filled with a smooth blend of white chocolate, cream cheese, lemon, and pistachios, each bite is creamy, rich, and full of flavor. ✨In this video, I show you step-by-step how to make truffles at home and demonstrate the difference between tempered and untempered chocolate when used as a coating. You’ll see how tempered dark chocolate creates a glossy, crisp shell, while untempered white chocolate results in a softer, matte finish. This visual comparison is perfect if you’re learning how to temper chocolate using the seeding method. Whether you’re a beginner or a seasoned home baker, these easy chocolate truffles are sure to impress your friends and family—and they make a beautiful gift too! 🌸If you enjoyed this video, please like, comment, and subscribe for more delicious desserts and pastry techniques! ––––––––––––––––––––––––––––––––––––––––––––––––– Ingredients (15g Each Truffles): 📌Filling: • 150g cream cheese (room temp) • 150g white chocolate, melted • 1 tsp vanilla extract • 1 tsp lemon juice • 60g pistachios, finely chopped 📌Coating: • 300g dark or semi-sweet chocolate (tempered) • 200g white chocolate (untempered) • 50g peanuts, chopped (optional crunch coating) 🔴Method Highlights: 1. Mix filling and chill 2. Shape into balls 3. Coat half in tempered dark chocolate, half in untempered white chocolate 4. Optional: coat some in chocolate + chopped peanuts 5. Let set & enjoy! ––––––––––––––––––––––––––––––––––––––––––––––––– 🔴Tempering Chocolate (Seeding Method): • Melt 75% of your dark chocolate to 45–50°C • Add remaining 25% chopped chocolate and stir to cool • Reheat gently to 31–32°C (for dark chocolate) • Your chocolate is now tempered and ready to coat! ––––––––––––––––––––––––––––––––––––––––––––––––– Let’s Connect! Instagram: [ / evita.s_cake ] ––––––––––––––––––––––––––––––––––––––––––––––––– #ChocolateTruffle #TemperedChocolate #CreamCheeseDessert #evitascake #HomemadeTruffles #GanacheTruffles #ChocolateMaking #TruffleRecipe #HomeBaking #TemperChocolate #ChocolateLovers