Filled chocolate bonbons with a beautifull natural look. Step by step
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- čas přidán 30. 05. 2020
- Very shiny chocolate bonbons, step by step. Made with only white and milk chocolate.
These have a beautifull pattern, which is created with a stamp. I show you how it´s done.
#callebautinspireme
#W2
#823 - Zábava
What a gem! I love the way you explain everything in such detail. 👍
This is helpful - and I love the calm music.
I love this technique and look! Simple and beautiful!
Amazing😍😍😍tk for shering
Wow. That's amazing. I really love it.
Meraviglioso, stupendo, complimenti!!!
Loved the way you explained each details.... Thanks a ton😁
Wowwww ...This technique is so unique..will definitely try this
I like so much and buteaful
A new idea .....beautiful.......helpful to me also
Loved creativity
I have really enjoyed watching this Art Bravo
O wow 😍💞 I really enjoyed this video and just love the way u explained. Amazing texture 💞😍 Thank-you sir.🙏😍
Very very beautiful..👌👌
Thank you..💐
Wow what a great idea thanks very much. Share your experiences with us like a king.
It looks so beautiful and a fantastic shine
Awesome, Thanks
This worked perfectly for me. Thanks Markus!
Great😀
Very nice thanks for sharing🙂
These are so beautiful - I’m going to give them a try this week. I’ve had to give up work because of spinal damage so these days I tend to make edible treats as gifts rather than buying them. It’s easier on my bank balance plus I find concentrating on activities like confectionary & patisserie making are a good distraction from the pain. I finally invested in a chocolate mould & have been watching countless videos on techniques. Yours has been the clearest to me so I’m looking forward to having a crack at making these. Thanks so much for the tutorial!
Wish you a speedy recovery!
can't wait to try this technique out :) thank you!!
@@SweetKitchenSkills i have my notifications on 😁
Very supar dupar this video
Really great idea thank you very much sir
Very very interesting and nice video. Thank you very much.
Lovely 👌👌👌
Awesome!
Very nice video with very good tips. You are amazing , keep going and post more video's👌
Fantastic, inspirational chocolates. Thank you ror your generosity in sharing your techniques and posting these vidros. 😀😀❤
You are welcome 🙌 Thanks for subscribing 😉
Wow it's really amazing
Wow it's really nice
Beautiful nd yammy
Wow🙌thankyou so much.
love it❤
Excellent job well done bro
Amazing technique
Wau thank you for showing 🙏
Magnifique
Superb
Wow
Wow😘
Amazing
So Yummy..
الطريقه ممتازة وسهله وجميله هجربها اكيد.
Very beautiful 💞💞thank you
Mille bravos
Beautiful! I didn’t know what a BonBon was. I heard the name before. Happened to see some in Sam’s Club today and was curious of what they were/how they taste. Cute for Valentines Day but I have no one.
Это прекрасно !!!
???
You are awesome
bravo nice
you are GREAT
Amazing work!! Thank you for sharing. Please let me know which chocolate is best for this?
ماشاء الله
English please😉
Suprbbbb❤️❤️❤️
Plz give me some tips for that kind of chocolate bon bon
❤❤❤
Thenk you so mache 👏👏💗💗
● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير .
● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير .
● لا إله إلا الله وحده لا شريك له ، له الملك وله الحمد وهو على كل شيء قدير .
Markus, your work is outstanding! How many bonbons do you sell a day?
Wow....amazing shiny effect ow can we get that...😊
Hi Markus, thanks for the great tips and congrats for perfect results! Would you please share
- recommended temperature of the moulds before applying the coloured cocoa butter
- recommended time and temperature for the cocoa butter layer setting (crystalizing) before pouring in melted chocolate
- do you reheat moulds with the cocoa butter layer after crystalizing and what is the target temperature?
Sometimes my cocoa butter layer sticks to the mould so that parts of it remains on it instead of on the pralines. I do temper the colored cocoa butter and of course the chocolate as well. I'm not sure what to look for now. Thank you!
Hello Václav. All your questions are answered in my other videos. Eatch then. There is even a video called right moldtemperature😎😎😎😎
waw
👏👏👏
Sooooo beautiful... your accent is swedish😊
@@SweetKitchenSkills Can you reuse the chocolate you use for making the stamps? Do you use a fresh one for each cavity?
I have subscribed you long back .. just wait for your videos
💝
How u got just am amazing shine on it , i mean we don't get for normal chocolate
Wow v creative n v whiney.thanks for sharing.i m from india.i like to start chocolate bissness .can u guide me for machine .which company mold did u use.
Vow vow Ur jst amazing. Love the way u did. Jst subscribe u
@@SweetKitchenSkills oh yeah enjoying thnx
After coating the white chocolate..if i freeze it...it won't come out of the mould?
The bonbons look beautiful! I have a question: where can I buy this lovely mould you use. What is the brand? I cannot find it on internet.
Hello. Martellato should have et🫶
Preciosos. Cómo haces para el brillo? Please.. say me how do yo do for the SHINe?
@@SweetKitchenSkills could You send me the link please?
@@SweetKitchenSkillsMuchísimas gracias!!!! Te felicito. Thanks You very well!!! 🤩
How long it can be stored?
Hi Markus, today I melted my milk chocolat using this technique. My chocolat had a quite shiny appearance! The chocolat was only a bit “soft” and didn’t snap the way it should imo. I probably made 1 mistake,.... I first melted it to 45 degrees, then I cooled it down to 27 degrees by adding small pieces chocolat (i don’t know if that was the meaning with milk chocolat) and I stired it. Afterwards I brought it back to 29 (so not 31......)... i painted the mould 3 times. (Sphere Shape). Can you maybe explain me why it wasn’t harder? I think I added wrong kristals during cooling and I should warm it up afterwards to 31 instead of 29 which results in having more 4 kristals? Thanks mate!
Hi Markus, can you please help me with this? I am on my way to understand the tempering but I want to understand what I did wrong. Do you only add pieces of chocolat when you use white chocolat or also with milk/pure? I cooled down with room temperature, but i’ve read 16 degrees is best? Why? Thanks for your help
@@SweetKitchenSkills great, I lowered the temp to (white) 27 degree and dark to 30 degree. Thanks for your clear answers. This week I succesfully Made a very shine sphere so I am getting there thanks to your tips!!!! 😃
جميلا ومرتب تسلم يديك ماهو نوع الشوكولاته وهل وضعت معها زبدة الكاكاو
English please 🤪
Must polish molds with a little bit of alcohol ? 😢
how much the tomperature of the W.CHO ??
Calidad premium en español por fa desde Venezuela saludos
English please😀
How it shines do u add some thing on top
I am ALWAYS wondering the same,.... I work a lot with Chocolate as a hobby and I know that the temperature of your Chocolate is the most important. If it gets too warm, the crystals will brake down and your shine will get less. Anyhow, if I will make them,... they will get shiny as well but NOT this shiny. I also use a good quality of mould....
🙏🏼🌷❤️🥰👍😋👌
What you did for the shiny look...
@@SweetKitchenSkills if you use callets of e.g. Callebaut, do you need to temper these calles before you can use it? Or do I need to temper them on forehand as well?
@@SweetKitchenSkills now I am really curious on the “how to” Markus 😁
Where can I purchase the molds you use?? I’m in the USA
The Companys name is Martellato 🙌🙌🙌
What is that chocolate fountain tool call?
@@SweetKitchenSkills the chocolate extruder machine
Make a video showing how to temperate chocolate
Markus Grigo thank you!
@@SweetKitchenSkills I am hoping on this video 😍 it all looks so Nice!
These look like reptilian eggs, but delicious 😋
when i put my chocolat bonbon in the fridg then i take them out i see water on them why ??
Les pralines ne se conservaient jamais au frigo! Pour bien conserver le chocolat, il faut qu'il soit à l'abri de la lumière et dans un endroit à 17-18 degrés maximum, avec un taux d'humidité de max. 60%.
@@sandragalarza2764 ammm its look like math ty ty for the info :)
Help! I don't understand what chocolate is needed for the shells! Can it be ANY chocolate that is tempered or does it need to be a certain mix? Thanks for the vid!
@@SweetKitchenSkills Thank you so much!!!
The background music is SUPER annoying.
I had to turn off
Good. Cant make everybody happy. I dont have a room, where i Can be myself. So i need to put backgroundmusik. 😎