Go to the Recipe: Banana Bonbons
Thank you for another great recipe! One question, what kind of sphere mold do you use, and can it be ordered on amazon?
If you click 0.75" sphere mold above under Equipment and MaterialsIt will take you right to amazon.
- originally posted by Jason
Thanks Jason!btw. i did not see those links when i first watched this and I'm not sure how I missed it, probably too early in the morning.
that mold is really expensive though. anyone here have a better alternative? the other products on amazon seems like half sphere only, judging from the pictures
could i add gelatine then freeze and thaw to get banana juice ?
You could, you would still need amylase and your yield would be a lot lower.
- originally posted by Grant Lee Crilly
i dont have the sphere mold and i was thinking about freeze yhe banana juice and take the balls with a melon scoop do you think it would work?
What brand spice grinder are you using here?
I've just added this to the optional equipment section. It's a Waring spice grinder.
No, I don't think you would have much luck with this approach.
It looks like you're using pastry bars to steady the steam table inserts. Any reason not to go with scrap lumber or similar for the same purpose? Or any recommendations on finding pastry bars inexpensively?
We had to machine our own pastry bars (we have a hardware shop, so that helps). Using lumbar would be fine.
Kitchens are the same, use whatever does the job. We had pastry bars so I simply pulled them down from the shelf and there you have it. You really could use anything or simply clamp them to the sides of the container.
If the chocolate were tempered, would it then be possible to hold the bonbons at room temperature as opposed to holding them in the fridge? Since the banana juice is frozen though, I'm unsure how that would affect the ability of the tempered chocolate to set properly. I'm guessing that the chocolate in the video wasn't tempered and therefore the bonbons needed to be held in the fridge for the chocolate to set up properly and maintain its snap.
Chef Rubber has a bunch of possibilities. For instance, this mold is a little cheaper: http://www.shopchefrubber.com/... and they also have a bunch of different truffle molds.
Just finished these & they came out great. Like everything, needs a big of technique. The spheres are relatively delicate until coated. We used toothpicks and did the coating in the garage (colder than in the house, so the cocoa and chocolate hardened more quickly). Worked better to, as suggested, coat with cocoa and then put back in the freezer so that when you dip in the chocolate, the toothpick is solidly held in the sphere.
- originally posted by Mya-Moe Ukuleles
Any idea how best to store these, and how long they will last with and without the sugar/banana powdered coating?
Without the sugar/banana powder they will last for months in the freezer. If you have dusted them they will be able to hold in a very tightly sealed container in the freezer. When removing from the freezer to temper in the fridge be very careful you do not open the container. This will cause condensation to cake up the powder.
- originally posted by Nicholasgav
I had no luck storing them in the freezer after coating with chocolate, they always develop cracks and leaks. I'm assuming the -20℃ juice slightly thaws from being coated with the 55℃ chocolate, and when it refreezes, the expansion breaks the chocolate. I can hold them in the fridge after dipping, but the juice won't keep forever.
Guys, this is delish, but I didn't really get any noticeable booze flavor from the 5% bourbon. Maybe it wasn't good enough whiskey. Anyway, I'm thinking that next time, I should reduce the alcohol in the booze so I can use more for flavor! As my thinking goes, the best way to do this without a rotovap would be to dehydrate the whiskey at room temperature - removing ethanol and H2O - and then adding distilled water back until it's the original weight. That would kind-of make alcohol-free whiskey, right? Your thoughts, better ideas? I have no access to liquid nitrogen (need a dewar), otherwise I guess I could freeze the the thing with however much booze in it.
Thinking of banana bobons recipes, could you please advice in the following matter, would it be possible to use carbonated juice instead of just plain juice; if yes what modifications ( for strengthening the outer matrix) and steps should be taken; not to mention of precautions against any accidents possibly of like temperature-gas compression and decompression stuff... Thank you so much for your experiments, and specifically for sharing your knowledge; Chefs!!!!
would some glucose and shmp mixed to cocoa butter be of any help perhaps?
Thats a tricky one Ravshan. The only trial I can think of is make the bonbons and place them in a cooler with dry ice. The technique used here, https://www.chefsteps.com/activities/carbonating-f... Best of luck and looking forward to hearing about the results.
Thank you so much for your response, NIcholas! I am rather ashamed, but to be honest i do not have those facilities to admit. The reason why I and all the visitors LOVE your web-site and work is that you guys are literally Kitchen Magicians! Creating the Coolest magic stauff in the kitchen Regarding your suggestions, Chef.... do you mean to replace the juice with the dry ice carbonated whole fruits, or dry ice carbonating the already prepared frozen juice ball?
Can it be any juice and if so do you still have to put it in the sous vide?
I've tried to make this. Everything has worked out so far except for dipping it in then chocolate. After the cocoa butter dip it seems that the chocolate doesn't completely stick. On some parts of the Bonbon it runs off like I'm trying to coat water with oil. Is there something I'm doing wrong? I did it with milk chocolate. Do I have to use dark? Any help would be appreciated! I'd really like to make these Bonbons!
What is the tool used for filling the mold? I have seen you guys use it in other recipes and I really want one. Looks like a batter despenser but much better.
http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias=aps&field-keywords=sauce+gun
You can use anything you want. I use a perforated steamer table pan like this and set my containers inside. This also works for keeping Hollandaise warm or anything else that matter warm. It also fits perfectly at one end of my Cambro.
Also are you tempering the chocolate at all or just putting it into the inserts and melting right to 55?
Any recommendation on an alternative mold that isn't so expensive?
I have now performed the juice extraction many times and it seems that freezing the bananas prior to application of amylase increases the yield a bit. I didn't use gelatin.
Did it! Wow! The only mistake I made was putting the finished bonbons back in the freezer, thinking it would keep them really cool. It meant that a few expanded a bit and burst out of their shells.
I think it helps if you have some sort of cooling work surface. I used two metal baking trays with ice cubes sandwiched between them. Or you could just do it outside on a really cold day.
Happy Valentines Day!
If you have a chamber vacuum you can try to put your whisky in and pull vacuum on it. It would make about the same results than a rotovap since you don't want to keep the part that evaporate.
I love this professional way of making bon bons...can you suggest two modification so that the center could have 1) a dark cherry liquor and a 2nd variation with champagne in a ganache?
Where did you get the molds be cause the ones I looked at were 200 dollars. I wanna do this but can't afford to spend 200 dollars on a mold
where did you get your mold?
Just found these food-grade sphere molds that are supposed to be for ice cubes. Haven't tested it yet, but seems like it should do the job. https://www.amazon.com/dp/B0772HM49Q/ref=sspa_dk_detail_4?psc=1
For those wanting the real thing, here it is, expensive as hell though: https://www.amazon.com/gp/offer-listing/B005YP0TJ8/ref=dp_olp_new_mbc?ie=UTF8
Thank you for sharing the nice chocolate recipe, truly amazing. 5 Star rating from my side.
Srikanth from India
Birthday Chocolates
http://www.chocolatemantra.com
