Chocolate Hazelnut Bonbons Recipe, Microwave Tempering, ジャンドゥーヤのボンボンショコラと電子レンジテンパリング

ーTurn on the subtitlesー You can turn on the subtitles for the recipe. Change the language from the top right of the screen for the mobile phone. For the PC, from the bottom right of the screen. Ingredients 48 Chocolate Bonbons 400g Chocolate 5570 100g Hazelnuts 50g Powdered sugar 100g Milk chocolate 30g Butter 50g Feuilletine optional Chocolate tempering is hard but Gianduja isnt. Its simple and delicious. If you harden it in the refrigerator, it will be easy to cut and then eat right away. Please give it a try Tempering Method 1 0:27 Tempering Method 2 Recommended 3:07 Molding Chocolate 6:15 Gianduja 8:29 Assembly 11:55 Without a Mold 13:36 SUBSCRIBE After subscribing to my channel, if you click the bell mark, you can receive new video notifications. I would be grateful if I could get thumbs up