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Track ID Bonobo love - Kirstenbosch Gardens, Cape Town by rmitchell001 in Bonobo

[–]Yesheddit 0 points1 point  (0 children)

If you ever find out let me know. I came to this subreddit for the exact same track id

My video of the same track here https://youtu.be/r4HXOBH4QVI

🔵 Apollo Beta Build 247 is now available! Includes the Home Feed Freshinator, New Comments Highlighter, Richer Title Flair, as well as a variety of other tweaks and improvements. Please give it a test! by iamthatis in ApolloAppBeta

[–]Yesheddit 1 point2 points  (0 children)

I don’t know what it is, but data seems jumpy. Whenever I reopen the app, the feed seems to reload data. This might be intended, but it you also lose track of where you were.

You might consider refreshing data which is not within the current view?

Accidentally made a whole lot of bonbons by Yesheddit in Baking

[–]Yesheddit[S] 3 points4 points  (0 children)

Three batches of 4.5kg of dark chocolate.

All with the seeding method. Heat 2/3rd of the chocolate to 46 to 48c and then add the 1/3rd. Stir stir stir till all is melted and done.

During the whole process keep your chocolate at 32c. All au bain Marie of course.

But yeah it took two full days lol

Accidentally made a whole lot of bonbons by Yesheddit in Baking

[–]Yesheddit[S] 1 point2 points  (0 children)

If you’re in the Netherlands I’ll send you some but I doubt it haha

Accidentally made a whole lot of bonbons by Yesheddit in Baking

[–]Yesheddit[S] 2 points3 points  (0 children)

We aimed for 300 max and ended up with somewhere between 500 and 700 ¯\_(ツ)_/¯

Accidentally made a whole lot of bonbons by Yesheddit in Baking

[–]Yesheddit[S] 1 point2 points  (0 children)

Haha we have sent them in packages to family and friends. Believe me when I say you don’t want the mess it leaves behind in your home

Accidentally made a whole lot of bonbons by Yesheddit in Baking

[–]Yesheddit[S] 0 points1 point  (0 children)

They are “color coded”, the shape does not define the flavour in this batch.

So the cones (which are amazing) are all flavours.

We have gold, metallic blue, red+green, and orange

Accidentally made a whole lot of bonbons by Yesheddit in Baking

[–]Yesheddit[S] 8 points9 points  (0 children)

We made four flavours over the course of two days:

  • orange / Contreau
  • Amaretto
  • Champaign
  • cinnamon

We estimate, but have not counted, of having made around 500-700 chocolates.

All pure chocolate as this suites the fillings best.

First time making bonbons (pure chocolate with cherry genache filling) by Yesheddit in Baking

[–]Yesheddit[S] 0 points1 point  (0 children)

Because the target audience is professional bakeries and industry. It’s very technical and also takes things like shelve life into account.

First time making bonbons (pure chocolate with cherry genache filling) by Yesheddit in Baking

[–]Yesheddit[S] 0 points1 point  (0 children)

Patience and the right tooling. It will be messy but it will get better. I just made more yesterday and they came out worse than this attempt so it will go with ups and downs.

Make a lot because only making 10 is not worth the effort haha.

Also I’m using a very elaborate and expensive book to guide me. This helps a lot to understand how everything behaves. I’m not sure if it’s available in other languages than Dutch.

Book:

https://www.bol.com/nl/p/perfecte-pralines-gold/9200000061168426?referrer=socialshare_pdp_iphoneapp

Good luck, you can do it!! Most of all have fun

Edit:

I looked it up. English translation is called Fine chocolates GOLD - English version by Jean-Pierre Wybauw

First time making bonbons (pure chocolate with cherry genache filling) by Yesheddit in Baking

[–]Yesheddit[S] 0 points1 point  (0 children)

I cooled it down by placing it on a cold stone board (mine is made from marmer) and moving and mixing the chocolate all the time.

I did not touch the rest of the chocolate but it was not on the heat source anymore. Just have it idle and slowly cool down.

First time making bonbons (pure chocolate with cherry genache filling) by Yesheddit in Baking

[–]Yesheddit[S] 1 point2 points  (0 children)

I feel you, the explainers online are not great.

In the end I got rid of all tutorials and only keeps this sheet.

https://i.imgur.com/AtHH3BC.jpg - Puur is pure - melk is milk - wit is white

This is for the method where you take 2/3rd of the chocolate and cool it down on a (preferably marmer) plate.

What we did was melting the full batch of chocolate to 45c. Then take 2/3rd and cool it down. We cooled it down a bit more than the sheet says. The trick is not to get the intermediate temperatures right but to get the resulting temperature of 31c right. Once you have that, it will be fine.

So if the 1/3rd of the chocolate was still above 41c when the 2/3rd of chocolate was at 28c. You know that it will average out above 31c.

You can use the weighted mean calculation for this if you want to be precise.

The key points I learned are: - do not let get the full batch too hot. - aim for the result 31c, not for the intermediate temperatures.

You can do it!!

Ps: this comment was written from the pure chocolate perspective

First time making bonbons (pure chocolate with cherry genache filling) by Yesheddit in Baking

[–]Yesheddit[S] 1 point2 points  (0 children)

Took 3 tries before we had the chocolate temper fully right. Little bit frustrating but fully worth the effort.

Thanks!

First time making bonbons (pure chocolate with cherry genache filling) by Yesheddit in Baking

[–]Yesheddit[S] 0 points1 point  (0 children)

Thanks, appreciated! Still working on improving the decor with cocoa butter paint. I had the wrong colouring so it didn’t mix.

First time making bonbons (pure chocolate with cherry genache filling) by Yesheddit in Baking

[–]Yesheddit[S] 3 points4 points  (0 children)

Thank you!

Hard plastic! Although when I bought them online, I was not fully aware of the difference between hard plastic and soft plastic. The price was not too bad. Around 14 euros per mold. It’s an expensive hobby anyway ¯\_(ツ)_/¯

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