O fundo de um bombom deve ser tão liso e brilhante quanto o topo! Aprenda a selar e finalizar seus bombons corretamente.
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Comentários
Enviado por Rosa Beatriz Unknown em Wed, 02/07/2024 - 14:40
Bom dia !!! Adorei os vídeos bem didáticos e de fácil compreensão.profissional! Parabéns e obrigada 🙏🏼👏🏻👏🏻👏🏻
Enviado por Merlin Nox em Fri, 11/03/2023 - 13:43
Hi there !
When I scrape off the excess, the added chocolate tends to be lower than the pre-existing shell. Is there a way to minimize/avoid this effect ?
Enviado por Miranda K - Ch… em Fri, 11/03/2023 - 16:00
In reply to Hi there ! When I scrape off… by Merlin Nox
Hi, Merlin.
That's a conundrum, isn't it?
My first thought is that you might be using a silicone (flexible) mold instead of a polycarbonate (rigid) one, and there's some flexing of the mold when you scrape off the excess. If that's not the case, perhaps try a different method of closing your shells. You can see how Chef Ryan does it in this video: https://www.chocolate-academy.com/en/learning/on-demand-courses/Ruby-Gi…
He closes the shell starting at 3:30
If you're still having trouble, please get in touch via the Contact Us form (link at the bottom of every page). I've got some further questions for you that might help us get to the bottom of this.
Enviado por Julika Radecke em Fri, 04/14/2023 - 22:34
Thanks for all the amazing videos, they are super helpful.
I was wondering, what temperature should I use on the heat gun for a gentle softening of the chocolate?
Enviado por Miranda K - Ch… em Mon, 04/17/2023 - 15:51
In reply to Thanks for all the amazing… by Julika Radecke
Hi, Julika. Go low! You just want to soften the edges a little, so a quick pass or two with some low heat will do the trick.
Enviado por peter p em Wed, 02/22/2023 - 13:36
Hello, thanks for the great video.
I spread the chocolate and then I vibrate the mold. Yet after I scrape empty spots (holes, bubbles) arises in the bonbons' lids. Happens when using a tempering machine too. Any ideas on what I can change?
Enviado por Miranda K - Ch… em Wed, 02/22/2023 - 15:51
In reply to Hello, thanks for the great… by peter p
Hi, Peter. I'm sorry to hear you're having trouble. My thought is that the bottom layer of your shells is too thick and/or that there is something about the way you've filled the shells or the type of filling you use that is trapping a bit of air.
This video about closing the molds is actually part of a series of videos about molded bonbons. There is one about filling the molds that you may find valuable: https://www.chocolate-academy.com/en/learning/free-tutorials/molded-bon…
The other possibility is that you are using a couverture that is a little too thick for your project and you need to choose one with a higher fluidity, or your couverture is over-crystallized. You may want to take a look at these videos as well:
https://www.chocolate-academy.com/en/learning/free-tutorials/choosing-t…
https://www.chocolate-academy.com/en/learning/free-tutorials/what-to-do…
If that doesn't solve your problem or you have further questions, don't hesitate to get in touch!
Enviado por Denise Rodriguez em Mon, 03/21/2022 - 22:13
Cannot open the closing part of the chocolate bon bons. Doesn't have the play icon
Enviado por Miranda K - Ch… em Thu, 03/31/2022 - 21:32
In reply to Cannot open the closing part… by Denise Rodriguez
Thanks for the feedback, Denise! We've fixed the problem, and you should be good to go now.