Скачать с ютуб Black Forest Bonbon в хорошем качестве

Black Forest Bonbon

Ingredients for cream cheese ganache: 165g quality white chocolate (I use guittard but valhrona is good too or even callebaut) 50g Cream cheese (full fat, there is no sense in cutting calories when you’re making sweets) 20g heavy cream (pasteurized to eliminate bacteria) 20g corn syrup or glucose syrup 20g kirschwasser (you will have to find a cherry flavoring substitute or perhaps some of the cherry syrup if you don’t want to use alcohol - I haven’t tried) Roughly 10 cherries cut into small pieces (I prepared far too many in the video) Pinch of salt ¼ tsp vanilla Makes approximately 42 pieces the boozy version of this recipe doesn't fit into the less than 2% alcohol restrictions (in the US anyway), so if you plan to sell what you make, bear that in mind. No minors Shelf life 1 month at room temperature, 2 months in the fridge, and a year in the freezer (If you leave the alcohol out: 1 week at room temp, 3 weeks in the fridge, 6mo-ish in the freezer) Room temp shelf life is heavily influenced by how warm your room temp is. Standard room temp is 68F or 20C *shelf life is based on generic estimates for non alcoholic bonbons, mold or off smells are indications of spoilage and you should discard them. Alcoholic recipes, as I make them, are self tested* Supply links I think will be helpful (not sponsored or affiliate) Bada bing cherries: https://www.amazon.com/Tillen-Farms-C... White chocolate I used for the cream cheese ganache: https://www.chocosphere.com/default/b... Chocolate I used for the shells: Guittard Semisweet 55% https://www.chocosphere.com/default/b... Related useful videos: Coloring video:    • Working with colored cocoa butter   Shell making video:    • Chocolate Basics: How to Prepare Choc...   Tempering videos:    • Chocolate Basics: How to temper choco...      • Chocolate Basics: How to tabletop tem...   Molds: https://chocolateworld.be/shop/moulds... Brandied cherries recipe 650g bing cherries 1 cup (200 grams) brandy 2/3 cup (150 grams) water 1/2 cup (100 grams) sugar Instructions Add the brandy, water, and sugar to a small saucepan and heat over medium until the sugar has dissolved. Fill two pint jars with the pitted cherries. Carefully pour the brandy syrup over the cherries until the cherries are covered with the liquid. Put lids on the jars and store in the refrigerator. Use to garnish drinks as desired. Original site where the recipe is from: https://www.blossomtostem.net/brandie...