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Moulded chocolate

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Chocolate Bonbons Recipe, Bon Bons Recipe, Polycarbonate Chocolate Molds, Chocolate Bonbons, Chocolate Moulds, Ideas Cocina, Chocolate Candy Recipes, Chocolate Work, Candy Recipes Homemade

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Apricot Chocolate Bonbons

A perfect pairing of dark chocolate with a fresh and fruity apricot confit. The bright design of the bonbons underline the flavour of the apricot. These bonbons will leave you wanting more.Special material requirements • 2 Polycarbonate chocolate moulds (CW2295) • Scraper • 2 Piping bags • Pure alcohol (at least 94%) • Cotton pads • Thermometer (preferably laser) • 2 brushes • Spray gun & compressor (optional) or 2 wide brushesRecipeYield: 64 bonbons | Difficulty: hard IngredientsDecoration4

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New Silicone Chocolate Bar Mold Rectangle Break Apart Chocolate Molds Candy Maker Tray Wax Melt Baking Mould For Cake Decoration - Baking & Pastry Tools - AliExpress Diy Kitchen Accessories, Chocolate Bar Molds, Ice Making, Silicone Chocolate Molds, Candy Jelly, Popsicle Molds, Jelly Mould, Baking And Pastry, Candy Molds

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4.02US $ |New Silicone Chocolate Bar Mold Rectangle Break Apart Chocolate Molds Candy Maker Tray Wax Melt Baking Mould For Cake Decoration - Baking & Pastry Tools - AliExpress

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How to Make Molded Chocolate Soft Caramels

Chocolate Molds | How to Fill and Unmold Chocolates 👩🏼‍🍳✨ Today I show you how to make soft caramels using both a polycarbonate chocolate mold and plastic...

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214K views · 10K reactions | Caramel & Chocolate Glass 🍫 Get the Recipe on @gronda Check the link in the bio. Once you figure out the chemical transformation of sugar, you can use this to mould the texture of your desserts. Chef Bas uses basic chemistry to infuse chocolate and caramel and then transform it into a glass-like texture. The brittleness of the caramel alongside the richness of the chocolate complement each other well. Whilst the final result is a perfect garnish that will contrast a creamy and decadent dessert or even act as a vessel to hold a mousse or a gel. #Chocolate #Caramel #Dessert #Sugar #Pastry #CulinaryTechnique #PastryChef #Patisserie #Gronda | Gronda | Toby Mai · ANGEL Dessert Crackers, Chocolate Caramel Dessert, Basic Chemistry, Caramel Dessert, Chocolate Garnishes, Chocolate And Caramel, Culinary Techniques, Milk Foam, Caramel Chocolate

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214K views · 10K reactions | Caramel & Chocolate Glass 🍫 Get the Recipe on @gronda Check the link in the bio. Once you figure out the chemical transformation of sugar, you can use this to mould the…

Caramel & Chocolate Glass 🍫 Get the Recipe on @gronda Check the link in the bio. Once you figure out the chemical transformation of sugar, you can use this to mould the texture of your desserts....

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Easy Homemade Filled Chocolates, a delicious filled chocolate candy recipe, chocolate molds, make this an easy to make Christmas treat.

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Aerated Gianduja Recipe (Chocolate Hazelnut Aero)

This is the Aero chocolate taken to the next level. It has the same airiness but with high-quality chocolate and enhanced hazelnut flavour. This recipe doesn’t use other oils, which is common in other aerated chocolate recipes which is mainly used to thin out the chocolate and make it easier to incorporate air and use in the siphon. Adding other oils dilutes the flavour or could also impart and off-putting taste. This recipe uses cocoa butter instead, which has the same effect but with a…

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Chocolate Bomb

This Chocolate Bomb is a rich chocolate dessert. Made of chocolate mousse, dulce de leche, and chocolate cake. Topped with chocolate ganache.

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