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Bonbons with untempered cocoa butter
Автор: Sweet Kitchen Skills
Загружено: 2021-08-04
Просмотров: 4928
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Another bonbon design, again made with untempered cocoa butter.
Its so much easier to make bonbons with untempered cocoa butter. You safe the whole tempering part, which takes time. Remember its only the cocoa butter which is not tempered! I only tempered the black cocoa butter, because it was more than just a thin layer. But you are missing out on something very important. Shelflive, shinyness, meltingpoint, mouthfeeling. Well it works, its shiney. But a tempered shell is even more shiney and crisp. The surface doesn´t melt as fast. And i am sure that the bonbons will get fat bloom easier. A video on that will soon come.
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