Gorgeous Toasted White Chocolate Bonbons Brown sugar ganache скачать в хорошем качестве

Gorgeous Toasted White Chocolate Bonbons Brown sugar ganache

Discover how to turn classic white chocolate into a toasted luxury bonbon. In this video, I make a rich caramelised white chocolate ganache with deep brown sugar notes, all encased in a glossy decadent toasted white chocolate shell. You’ll learn how to control chocolate caramelisation, achieve a perfectly smooth emulsion, and balance sweetness for a refined, professional result. ⸻ ⏱️ Timestamps 00:00 – Intro & toasting the white chocolate 00:55 – Tempering the toasted white chocolate 01:44 – Testing the temper and tempering a different way 02:28 – Filling the moulds 02:56 – Creating the brown sugar ganache 04:27 – Filling the shells 04:45 – Making the sugar decoration 05:54 – Capping the bonbons 06:18 – Dusting the sugar decoration 06:47 – Release and reveal of the Toasted White Chocolate, Brown Sugar Ganache Bonbons ⸻ 🍫 Recipe Summary • White chocolate: 230g • Cream (33-35%): 100g • Brown sugar: 30g (caramelised) • Glucose syrup or corn syrup: 10g • Butter: 20-30g Water activity: 0.82–0.84 Shelf life: ~14 days at 16–18 °C. 14-35 days at 2-3°C. ⸻ 🏷️ Tags #chocolate #bonbons #cremebrulee #whitechocolate #chocolatetutorial #confectionery #ganache #thechocolatierskitchen #chocolatier #caramel #chocolaterecipe ⸻ 🔍 Keywords Crème brûlée bonbons, white chocolate ganache, caramelised sugar filling, artisan chocolate, how to make bonbons, chocolatier recipe, chocolate filling shelf life, low water activity ganache, The Chocolatier’s Kitchen, professional bonbon making