Bombon de Molde con Ganache Natural | CHOCOLATE

Chef Gamaliel Sosa shows you how to make a Chocolate Bonbon using a polycarbonate mold. Additionally, he teaches you a simple decoration to make your Chocolate Bonbons look elegant. Click on the following link to see the RECIPE, Materials, and Tools shown in the video: https://drive.google.com/file/d/1p2jO... If you want to learn about two common methods of Chocolate Tempering, check out the following videos: CHOCOLATE TEMPERING - Tabling Method:    • Cómo Atemperar CHOCOLATE con el Método de ...   CHOCOLATE TEMPERING - Seeding Method:    • Cómo Atemperar CHOCOLATE con el Método de ...   --- Director: Carlos Villarreal Cinematographer: Carlos Villarreal Scriptwriter: Carlos Villarreal Sound Design: Carlos Villarreal Editor: Carlos Villarreal Copy: Carlos Villarreal Actor: Gamaliel Sosa 00:00 Introduction 00:20 Decorating the Bonbon with Chocolate 04:28 Making Ganache 11:30 Making the Chocolate Bonbon Shell 14:39 Filling the Chocolate Bonbons with Ganache 19:30 Making the Bonbon Base 20:27 Unmolding the Chocolate Bonbons with Natural Ganache --- If you want to find out about all the courses we have available, follow us on our social media. FACEBOOK:   / aulasabor   INSTAGRAM:   / aulasabor   --- Aula SABOR is a Culinary Improvement Space where professionals and enthusiasts come together to share techniques and knowledge. Subscribe now and don't miss this incredible opportunity to improve your culinary skills. See you in the video!