Blue chocolate bonbons, step by step.
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- čas přidán 20. 08. 2024
- In this video i will show you step by step, how to make different chocolate bonbons. They are made with tempered, blue cocoa butter.
To make this bonbons you need a airbrush. At least with a 0.8 -1 mm nozzle!
Have fun..
www.iwata-airb...
Oh my God , its so beautiful!!!!
A spray gun, that’s my coveted item! I can get pretty decent results using a variety of brushes but my dream would be to be able to create something half as beautiful as these chocolates using a spray gun. They’re little works of art. I’ve starred making chocolates as a form of therapy to help deal with a degenerative spinal disability, when it’s nearly 4am & the pain is keeping me awake I watch videos like yours to try & distract my brain....so thank you for sharing them ❤️
❤
Always feels weird when someone says spray gun lol, it’s called an air brush in England- if you buy a spray gun, or air gun you’d get a weapon here 😅
You can get very very cheap airbrushes to start off with for 60-70 bucks AUD plus a compressor. I got some for other hobby related projects with an 0.4mm nozzle and it’s not ideal for this work but it still is functional.
Красиво? Это прекрасно. Все что я видела в Ваших видео идеально и чудесно. Преклоняюсь перед Вашим мастерством. Это талант от Бога. Каждое утро я смотрю Ваши видео как зачарованная. Спасибо Вам за Ваши видео которые создаёте для нас не жалея времени и труда. ❤❤❤
English 😅😅
You make it look so easy! Thank you, they are absolutely lovely! I would love to see a recipe for different fillings. I finally got the hang of tempering chocolate and made some beautiful bon bons yesterday
Это бесподобно!
Вы большой молодец!!!
Hi Markus! As usual, beautiful work! I am looking forward to a future video explaining how to use the air gun and compressor with your cocoa butter. Thank you for your great videos!
They all are soooo beautiful. All patterns are great. Thanks so much for this wonderful video.
Absolutely Beautiful. I just got an air sprayer and I am going to try this technique. Just Stunning!
Wow, amazing. Thank you for the clear instructions.
They are not beautiful but EXTREMELY BEAUTIFUL😍✨❤. Thnks for sharing
They are so beautiful. Perfect shine on them. I'm learning so much from you. Thank you
Thank you for sharing your creativity in how to make pretty bonbons! You’re quite the artist 😁💖
The technique you used with the Air Brush blowing the color to the sides would be perfect for Eyeballs at Halloween
Amazing, you really did explained how to create such lovely patterns.
Absolutely beautiful, very talented and a creative, congratulations
Waaaaw very nice
Just perfect n beauriful
Markus, when you slid that first shell out of the mold-beauty. What first popped into my head was, "Earth," or otherwise a blue planet. That is the next theme [mine/yours/us all] and that is, the Cosmos. Great work once again, Markus. Tak.
Omg that is one of the most pretiest chocolate i have ever seen. Im going to try this I cant wait. AMAZING!
@@SweetKitchenSkills OMG I totaly made them todayyyy! It was not an total disaster😅 how can I show you my chocolate creations? I mastered the art part pretty good! But my chocolate was not shiny so something is of there. The snap of my chocolate is perfect! But the colors uggg not so much! I used what I had in my home but I think I need to buy better product regarding color, powder that is ment for chocolate. Useualy I paint my chocolate mall with my powder and it turns out great but I gues my powder is not blending wel with my cocobutter. And I had a hard time with the spraying it was almost like it did not came out at times. But im learning and loving it. Thanks so much for explaining so well! Im gonna make them until they are perfect just like yours!😁😇
@@SweetKitchenSkills Omg you are famous! The pressure😅 I am following you on insta as of now🤗sending you som of my pics🤞🏻🤞🏻
Well done! Beautiful all of them.
Quite beautiful indeed! You inspire us greatly. Thanks.
So happy to hear that:)
OMG!beautiful color!
Beautiful!!
Verry Nice.. im biggening
Amazing! Thanks for sharing you techniques!
Just Amazing 🎉👍🏻
Real skill, amazing results
Thank you😉
Amazing work
So beautiful 👍🏻👌🏻
Thank you for all your videos brother, very beautiful, informative and of course appreciated to the fullest. Have a great day ✌
What size of molds do you use, as in the actual chocolates? I got some poly molds and they seem very small! Thanks for your time 🙏
Beautiful!👏👏
Love, love, love!! They are so beautiful!
Absolutely amazing 😻
Great work
Love it 👍👍👍
BEAUTIFUL!!!
love it itz amazing thank u so much for shareing ❤❤❤❤
For how long we,need to crystallized the coco butter?u mean in each step we 2 crystallized th coco butter?thanks alot ...by the war what are u made its really amazing ..
The butter just needs to set
Hi, I did make it but I faced 2 issues, first the chocolate bonbon come out of the mold very hardly, the second issue is after I grab one to taste it the cocoa butter coating stocked to my fingers, it looks like paint. Thank you for sharing these videos with us.
@@SweetKitchenSkills thank you for your time. I applied the cocoabutter at 30c to the mold & let it cool for 10m then applied the chocolate etc, the room temperature was between 25c to 30c.
@@SweetKitchenSkills I use brush, ok I get it, but what if I put it in the freezer? Does it work??
Thanks, beautiful work 😍
Artiste, je veux apprendre à faire du chocolat
Wonderful ❤
You r very good artist. I like so much your work.
Thank you🙂
THANK YOU FOR THE ZOOM OPTION
that's how e learn easly
Hej Marcus!
👏👏vilken glans.
Jag gick på några kurser och följer alla råd till prick men det känns att professionella snålar med information gällande hemligheten bakom den maximala glansen för praliner förutom att temperera rätt, rengöra formen och putsa med alkohol.
Jag är besatt av det.
It awesome .
Can you show how to make coco butter colours
Love your videos ❤️ When you say let them crystallize overnight, does it mean at room temperature or refrigerator?
Hello. That means temperatures 14-16C Celsius. The chocolate sets and hardens. The cocoa butter fats are crystallizing. 😉
Beautiful.work🥰♥️🙏
So so beautiful ♥️
Beautiful🥰🥰
beautiful work....Thank you👍❤️🌹
Thank you very much. More is coming
It was really great but I have a few questions, when I temper the chocolate it gets very hard! How should I dilute it? When I temper the cocoa butter, it hardens quickly and is not thin. please guide me
thats amazing thanks markus
Perfection.
Beautiful! What air pressure do you use?
Lovely.
It's beautiful 😍.
Thank you
How do you keep the cocoa butter tempered? Or do you just retemper it after waiting for each 3 moulds to set?
Keep them at 30-31 Celsius. Remember to stir from time to time
Very very beautiful 🤩👌
@@SweetKitchenSkills
Do you conduct classes..
N in which country..
Link to enrollment..
This is so beautiful. Do you have any video where as a beginner I can learn air brushing? Please help
❤eu nunca vi manteiga de cacau azul e olha que aqui no Brasil somos grandes produtor de cacau
English please😀
Gracias por tus vídeos.
Beautiful
Thank you
Really amazing 👍👍😍. Can you pls share your chocolate making process step by step. Start from the beginning like melting cacos butter, tempering, quality, temperature etc. Thank you❤❤❤❤
Hello. Watch my other videos😉
Как красиво!!!!!!
Wauuuuuw 😍
Markus, can you give me a little hint? I tried to make the swirl with white cacao butter. I warmed up the cacao butter in warm water to 45 degrees, Cooled it to 27 and warmed it up till 28. I warmed up and polished my (polycarbonate) mould. In let the cacao bitter set overnight and filled it with chocolat. The bonbons come loose easily from the mold but,..... every time (2nd time now) pieces of the cacao butter stay behind in the mould,.... what am I doing wrong? 😧
What was the temperature of the mold? :)
@@aliskaT first time room temperature, second test 28 degrees 😜
@@arnedijkstra7715 the mould should be 18-20 degrees ;)
@@aliskaT ah, than that can be the cause. What I don’t get is that the cacao butter is 28 degrees and the mould should be colder. But anyway, the next time I will try 18-20 degrees, thanks!
@@arnedijkstra7715 no problem ;) and good luck!
Thank you! That is beautiful art! How do you get the colours so fluid?
Hi Markus. It is beautifull. Thanks... More ideas please 🙏🙏. I am with a proyect to begin a deal. Sorry I don't know very well the English. Congratultions 🤗
So amazin
Hi, i have a big question ,What is the right temperature of cocoa butter when you use a paint brush ? Thank you for all your designs ,you really inspire me , greetings from Argentine
Hi Markus, congratulations!!! your chocolates are fantastic. Thanks . I have two questions: what model of Iwata air brush you use? How do you clean your air brush to use one color after the other? Thank you very much.
❤
Merci beaucoup …
وااااو مذهلة
?
Hi Markus, usually the working temperature is 28-30 degress, so my question is in order to create these perfect circles should it be slightly lower? Thanks again for another mesmerizing video :)
@@SweetKitchenSkills yes, that's what I've noticed too! Thanks a lot for the tips, will be trying that soon! Have a good week-end! :)
Can I ask you a question how do you clean the spray gun when the contents cool down? Great video by the way
Thank you so much, i really appreciate it, keep me posted. Empty, dry cup with paper. Spray with clear cocoa butter. Watch all my videos. Its shown in one of them😉
Hokeyyyyyy
what is the fastest time to crystalizy he coccoa butter/?i mean can I apply it and put it in the fridge at 4 degrees celsious for like 5 minutes???
Yes cou Can💪
👍 👍 👍
😍👌🤩🧐
Absolutely beautiful! What white chocolate do you use? Do you have a preference?
@@SweetKitchenSkills Thank you! I'm gonna try white chocolate for bonbons for the first time and that is exactly what I was thinking of ordering! Thank you!
Make an evil eyes ..color degredation ... it will be marvellous
Maravilhoso, parabéns
They look amazing, thank you, could you pls recommend a spray gun? Would I be able to colour chocolate and use spray gun with it? I make chocolate high heels and the spray gun I have clogs after 30 seconds. I think the nozzle is quite small.
@@SweetKitchenSkills Thank you so much for the reply. Just subscribed to your channel.
Gorgeous ,but how much time to wait on the chocolate before dump out the chocolate and can i fill them the next day ? Thanks
Dont understand😅
Yes you Can fill them the next day 😀
❤супер
Perfect Again 😱 what kind of spray gun do you advise me as i buy my first spray gun? Any tips for this perfectionist? 🤪 thanks
These r BEAUTIFUL!
Can I fill them ?
wahooooo
It’s so stunning.. I’m learning so much from your videos. May I know how could I maintain the the right temperature once it’s tempered while working with chocolates? I’m a beginner. Should I heat it with hair dryer? Any other tricks to keep in mind? Thank you so much.
I think you will need one of those melting machines that keep the right temperature through the day.... I want to buy tabletop model of 3kg capacity. Brand is Mol d art.
@@nikolazivkovic6242 Thank you.. Ll Che if I could afford one👍🏻
@@SweetKitchenSkills Thank you. Ll try the heatgun 🤞
@@SweetKitchenSkills If I do Bain Marie to bring up the temperature ll it affect the tempered chocolate?
Wonderfull
Instegram adress?
@@SweetKitchenSkills my instegram chocolate_smalingflower
ممتاز
??
Your videos are very helpful but i have a question
Which type of liquid should i use(other than alcohol) if i want to make them with blue powder color.
@@SweetKitchenSkills which liquid should i use?
Been trying to recreate these and having slight difficultly with the spray gun, what size nozzle is best and what temperature of the coco colour is best for the spray to work👍🏻 or better still what spray gun did you use? Any help is greatly appreciate, want to recreate these as gifts. Keep up the great work
Hello. I used the Iwata as allways😜. Watch my video on equipment. And also the one with right mold temperatures for bonbons😎. Have a nice day…
@@SweetKitchenSkills many thanks 👍🏻👍🏻
Bonjour ou pourrais-je acheter le moule svp....merci et bravo pour le travail.
Martellato 😎
How do you get your chocolate to be so liquid? With the milk chocolate I've been using, even if I bring it up to 90 F (32 C) or so, it is still pretty thick. When I flip my mold to make the shells, sometimes it can be several seconds before anything comes out. Am I using poor quality chocolate, or do I just need to go faster?
Olá seu trabalho é lindooooo , parabéns
English please🥲
@@SweetKitchenSkillsVery late but they said your work is beautiful!
Hermoso 💪
Hola me encanta lo que hace . lastima que no entiendo nada de lo que hablás.en inglés