Ultimate double mango ganache bonbons, with a secret piping technique. скачать в хорошем качестве

Ultimate double mango ganache bonbons, with a secret piping technique.

I learned how to make these ultimate double mango ganache bonbons, with drip perfection, from Luis Amado. The secret piping technique I learned from Chef Jungsted. Both have online classes that are worth the money! Google them! Shelf live 10 days. Because I care more about taste, shelf live is short. The bonbons become quite big. You can use smaller bonbon molds instead! The white chocolate I used was: W2 from Callebaut. https://www.amazon.de/dp/B01DDG8LDK/r... The dark chocolate I used was: 2815 from Callebaut. https://www.amazon.de/-/da/dp/B07NZ2G... White chocolate is colored with Pavoni yellow powder color. All chocolates are tempered! Watch my video about, how to temper chocolate. https://www.elmondolcdeclaudia.com/en... Mango ganache Yield: 1 mold a 20 bonbons Ø 31 mm 120 gr mango purée from Boiron, 25 gr liquid glucose (or honey), 10 gr salted or unsalted butter, 140 gr white chocolate W2, lemon juice to taste. Heat all the liquids to boiling point. Add lemon juice to taste. Poor on the chocolate Callets. Wait 2 min. Blend for 1 min. Cool to 28-29 Degree Celsius (82-84 Fahrenheit). You must watch the full video to get all the tips and tricks. 00:00 Introduction 01:01 Piping the shells 02:10 Mango ganache 03:55 Secret piping technique 05:48 Closing the bonbons with a cool technique 07:05 Assembling the bonbons 08:30 Toothpik into the bonbon 08:42 Dipping the bonbons 09:22 Dripping technique 10:51 Serving 11:24 Next time