Edit History

Jim - Beyond the pictures on her instagram, I haven't seen any more info about her technique.  I did email her about it, but did not get a response.  

Here is another pic from her instagram.  It's her key lime bonbon which has a key lime PDF.  The piping bags are an older pic, so she has clearly changed formulas as it's no longer a red color.   I was really hoping to hear from her about her technique, but she was either too busy to respond or it's a state secret.     Please note that all images come from here:  https://www.instagram.com/kateweiserchocolate/

As for adding puree, I don't think it would take very much to get to a pipe-able consistency.  Just a small amount should be enough for the food processor to achieve a good paste.  Would have to do the shelf life tests to see the effect.  I suppose you could also use a small amount of alcohol to thin it, but that could probably affect the taste.  

https://www.instagram.com/p/BGXFpj1AtzX/?taken-by=kateweiserchocolate

https://www.instagram.com/p/oYyfGigt70/?taken-by=kateweiserchocolate

Vs the texture of the PDF in the finished bonbon:

https://www.instagram.com/p/moWpDtgt7Y/?taken-by=kateweiserchocolate

And here's a picture of a lemon PDF that looks to have a very smooth and fluid consistency:

https://www.instagram.com/p/loV-Tegt1u/?taken-by=kateweiserchocolate

Jim - Beyond the pictures on her instagram, I haven't seen any more info about her technique.  I did email her about it, but did not get a response.  

Here is another pic from her instagram.  It's her key lime bonbon which has a key lime PDF.  The piping bags are an older pic, so she has clearly changed formulas as it's no longer a red color.   I was really hoping to hear from her about her technique, but she was either too busy to respond or it's a state secret.     Please note that all images come from here:  https://www.instagram.com/kateweiserchocolate/

As for adding puree, I don't think it would take very much to get to a pipe-able consistency.  Just a small amount should be enough for the food processor to achieve a good paste.  Would have to do the shelf life tests to see the effect.  I suppose you could also use a small amount of alcohol to thin it, but that could probably affect the taste.  

https://www.instagram.com/p/BGXFpj1AtzX/?taken-by=kateweiserchocolate

Vs the texture of the PDF in the finished bonbon:

And here's a picture of a lemon PDF that looks to have a very smooth and fluid consistency:

Jim - Beyond the pictures on her instagram, I haven't seen any more info about her technique.  I did email her about it, but did not get a response.  

Here is another pic from her instagram.  It's her key lime bonbon which has a key lime PDF.  The piping bags are an older pic, so she has clearly changed formulas as it's no longer a red color.   I was really hoping to hear from her about her technique, but she was either too busy to respond or it's a state secret.     Please note that all images come from here:  https://www.instagram.com/kateweiserchocolate/

As for adding puree, I don't think it would take very much to get to a pipe-able consistency.  Just a small amount should be enough for the food processor to achieve a good paste.  Would have to do the shelf life tests to see the effect.  I suppose you could also use a small amount of alcohol to thin it, but that could probably affect the taste.  

And here's a pic of her Strawberry Basil bonbon in the making.  It's strawberry PDF and basil ganache.  Interesting to see the texture of the PDF here:

Vs the texture of the PDF in the finished bonbon:

And here's a picture of a lemon PDF that looks to have a very smooth and fluid consistency:

Jim - Beyond the pictures on her instagram, I haven't seen any more info about her technique.  I did email her about it, but did not get a response.  

Here is another pic from her instagram.  It's her key lime bonbon which has a key lime PDF.  The piping bags are an older pic, so she has clearly changed formulas as it's no longer a red color.   I was really hoping to hear from her about her technique, but she was either too busy to respond or it's a state secret.     Please note that all images come from here:  https://www.instagram.com/kateweiserchocolate/

As for adding puree, I don't think it would take very much to get to a pipe-able consistency.  Just a small amount should be enough for the food processor to achieve a good paste.  Would have to do the shelf life tests to see the effect.  I suppose you could also use a small amount of alcohol to thin it, but that could probably affect the taste.  

And here's a pic of her Strawberry Basil bonbon in the making.  It's strawberry PDF and basil ganache.  Interesting to see the texture of the PDF here:

Vs the texture of the PDF in the finished bonbon:

And here's a picture of a lemon PDF that looks to have a very smooth and fluid consistency:

Jim - Beyond the pictures on her instagram, I haven't seen any more info about her technique.  I did email her about it, but did not get a response.  

Here is another pic from her instagram.  It's her key lime bonbon which has a key lime PDF.  The piping bags are an older pic, so she has clearly changed formulas as it's no longer a red color.   I was really hoping to hear from her about her technique, but she was either too busy to respond or it's a state secret.     

As for adding puree, I don't think it would take very much to get to a pipe-able consistency.  Just a small amount should be enough for the food processor to achieve a good paste.  Would have to do the shelf life tests to see the effect.  I suppose you could also use a small amount of alcohol to thin it, but that could probably affect the taste.  

And here's a pic of her Strawberry Basil bonbon in the making.  It's strawberry PDF and basil ganache.  Interesting to see the texture of the PDF here:

Vs the texture of the PDF in the finished bonbon:

And here's a picture of a lemon PDF that looks to have a very smooth and fluid consistency:

Jim - Beyond the pictures on her instagram, I haven't seen any more info about her technique.  I did email her about it, but did not get a response.  

Here is another pic from her instagram.  It's here key lime bonbon which has a key lime PDF.  The piping bags are an older pic, so she has clearly changed formulas as it's no longer a red color.   I was really hoping to hear from her about her technique, but she was either too busy to respond or it's a state secret.     

As for adding puree, I don't think it would take very much to get to a pipe-able consistency.  Just a small amount should be enough for the food processor to achieve a good paste.  Would have to do the shelf life tests to see the effect.  I suppose you could also use a small amount of alcohol to thin it, but that could probably affect the taste.  

And here's a pic of her Strawberry Basil bonbon in the making.  It's strawberry PDF and basil ganache.  Interesting to see the texture of the PDF here:

Vs the texture of the PDF in the finished bonbon:

And here's a picture of a lemon PDF that looks to have a very smooth and fluid consistency:

Jim - Beyond the pictures on her instagram, I haven't seen any more info about her technique.  I did email her about it, but did not get a response.  

Here is another pic from her instagram.  It's here key lime bonbon which has a key lime PDF.  The piping bags are an older pic, so she has clearly changed formulas as it's no longer a red color.   I was really hoping to hear from her about her technique, but she was either too busy to respond or it's a state secret.     

As for adding puree, I don't think it would take very much to get to a pipe-able consistency.  Just a small amount should be enough for the food processor to achieve a good paste.  Would have to do the shelf life tests to see the effect.  I suppose you could also use a small amount of alcohol to thin it, but that could probably affect the taste.  

And here's a pic of her Strawberry Basil bonbon in the making.  It's strawberry PDF and basil ganache.  Interesting to see the texture of the PDF here:

Vs the texture of the PDF in the finished bonbon:

Jim - Beyond the pictures on her instagram, I haven't seen any more info about her technique.  I did email her about it, but did not get a response.  

Here is another pic from her instagram.  It's here key lime bonbon which has a key lime PDF.  The piping bags are an older pic, so she has clearly changed formulas as it's no longer a red color.  In this picture, it looks like she could be using a mold for the PDF then placing the pieces in the middle of the ganache.  I was really hoping to hear from her about her technique, but she was either too busy to respond or it's a state secret.     

As for adding puree, I don't think it would take very much to get to a pipe-able consistency.  Just a small amount should be enough for the food processor to achieve a good paste.  Would have to do the shelf life tests to see the effect.  I suppose you could also use a small amount of alcohol to thin it, but that could probably affect the taste.  

And here's a pic of her Strawberry Basil bonbon in the making.  It's strawberry PDF and basil ganache.  Interesting to see the texture of the PDF here:

Jim - Beyond the pictures on her instagram, I haven't seen any more info about her technique.  I did email her about it, but did not get a response.  

Here is another pic from her instagram.  It's here key lime bonbon which has a key lime PDF.  The piping bags are an older pic, so she has clearly changed formulas as it's no longer a red color.  In this picture, it looks like she could be using a mold for the PDF then placing the pieces in the middle of the ganache.  I was really hoping to hear from her about her technique, but she was either too busy to respond or it's a state secret.     

As for adding puree, I don't think it would take very much to get to a pipe-able consistency.  Just a small amount should be enough for the food processor to achieve a good paste.  Would have to do the shelf life tests to see the effect.  I suppose you could also use a small amount of alcohol to thin it, but that could probably affect the taste.