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/ck/ - Food & Cooking

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10846989 No.10846989 [Reply] [Original]

how do you make thin shells for the bottoms of bonbons with liquid fillings?

>> No.10847018

>>10846989
Fill the bonbons only partially with the filling. Pour liquid chocolate on top; let it harden to make the bottoms.

If you prefer to make discs you can get shallow silicone molds, or put circle molds on top of a silpat, then cast them from the same stuff you used to make the rest of the bonbon shells.

>> No.10847020

>>10846989
Pour chocolate into the moulds and then empty out the excess, put them in the fridge, fill with whatever liquid filling, freeze them, then put another layer of chocolate over, put them in the fridge, then remove from the moulds?

I have no idea I was just guessing.

>> No.10847031

fill your chocolate molds to about 1-2mm below the fill line. Then pour chocolate overtop the entire mold, to fill the 1-2mm gap in each hole. Skim off the excess from the top of the tray with something flat like a paint scraper

>> No.10847045
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10847045

>> No.10847418

>>10847045
what a spaz

>> No.10848972

>>10847018
if i let it harden it wont have that nice liquid consistency in the final product. when i pour the chocolate on my mould to make the bottom shell it pushes my liquid off the cavities

>> No.10849074

>>10846989
tempered chocolate
https://www.youtube.com/watch?v=bqULwaeZpJo

>> No.10849732

>>10848972
Pour shell, fill - leaving a little space, freeze, use a small amount of heat to soften the chocolate and not the filling, apply base, freeze again.
https://www.youtube.com/watch?v=NfGhqJ-49Bs

>> No.10850062

>>10849732
if i freeze it wont it lose its gloss from bloom?

>> No.10850069

>>10850062
If for a prolonged period, certainly. Manipulating chocolate is about timing. If your filling is highly alcoholic, this won't really work. Highly alcoholic cordials typically use a candy shell to encase the filling.

>> No.10850097

>>10850069
I guess if it's really sugary you might have issues, too, but I would assume that if it's liquid enough for chocolate to squeeze it out simply by pouring it over, it's not all that sugary and would freeze fast enough. Maybe do a test run. If it doesn't work, I suppose you could try freezing the filling in a separate mold that is smaller than the chocolate mold, and placing them into the chocolate mold while frozen. That seems even more complicated and I really don't know if it would work. I'm spitballing at this point.
I had a confectionery course in culinary school over a decade ago and not a day since working with candies, so take that rambling with a grain of salt.

>> No.10850124

>>10850097
Also, this is all dependent on your tempering >>10849074. A well conditioned chocolate should be able to be frozen overnight without any bloom issues. If you can't freeze your filling in 6 or so hours, and if your chocolate is degrading before that, either improve your tempering process or make the filling in such a way that it freezes better (thicken it so it requires less freezing time to be solid enough, reduce the alcohol content, or reduce the sugar content).

>> No.10850756

>>10850124
>>10850097
okay! ill try both suggestions. thanks a lot