In this video we are going to make mold chocolates with semisweet chocolate. We are going to use polycarbonate molds to make filled chocolates, and we are also going to make some solid chocolates with a silicone mould.
These chocolates have a spectacular shine and are crispy on the outside and soft on the inside. What are you waiting to do them?
A perfect chocolate should have not very thick walls. In fact, the thinner the walls of the chocolate, the more delicate it is, and the more filling we have.
I hope you like it, cheer up, and try it at home.

Here are the ingredients for the recipe:
Ingredients:
600 gr – 1kg semisweet chocolate
For the Cognac Ganache:
250 gr semisweet chocolate
200 gr cream or milk cream 35% fat
25 g Butter
25 30 ml Cognac
c/n Dulce de leche
Polycarbonate or silicone molds

✅ Link to Chocolate Tempering video
   • Templado de chocolate: Técnica por Si...  

✅ Link to the video of Peanut and Chocolate Bonbons
   • Bombones de NOUGAT de Maní y Chocolat...  

✅ Link to Chocolatería playlist
   • Chocolatería  

✅ The videos are made so that you can learn pastry in a relaxing way without distractions. They are designed so that the procedures can be seen step by step in the first person, and so that they can see the textures of the preparations.
If you have any questions about something I haven't mentioned in the video, please ask!
If you tried the recipe please leave me a comment telling how it went!

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I hope you liked it and see you in the next video!!!