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I love, love, LOVE your channel! I'm so geeky about the chemistry behind confectionary and baking ❤❤❤ I hope this channel is still active? I noticed your last video was a year old. Pleease make more content, this is gold! 🤭🤩 Thank you!

Wow, today I learned: fats can crystallize. 🤯

Made these last week (sugarfree version with Allulose & Lilly's Chocolate) and they were perfect!

AAAAAAA AME ME ENCANTO que lindo ver todo el proceso y lo real que fue, a veces necesitamos más videos como estos para no olvidarnos de lo real ❤️ me encantó buen video

Well, Confectionary Fondant, not Rolled Fondant.

Beautiful ❤️ I'm making different chocolate, I need to buy mould like yours. . Stressful to make perfect chocolate 🍫🫕🫕🫕

I wanted to see you eat one❤

The best explanation on how to make a butterfinger. You are a wonderful person.

This is such an amazing video!!! Thank you for it! It's what i was always interested to see!

The way you say Cadbury is so funny lol

Love the science you added to this

Awww that was cool to watch. I liked your hygiene practices. Thank you for showing the full reality not just the glamour shots.

Here in New Zealand 2024, I found a catering store that sells Callebaut Couverture 65%chocolate 2.5Kg for $109NZD. That means 5kg $218NZD = $130USD. It is so, so expensive to make high quality artisinal confectionery, ganache, glazes etc at home. However it's a lot cheaper than buying them ready made.

I made this at home with Barry Lewises recipe

when the duct tape came out I spat out my tea in laughter! Well done! Please do not tap your moulds so hard, you will end up cracking them over time. If they are stubborn and have not released tap lightly 30 or 40 times them the other way up a bit, or try to twist the mould a little bit. also try to mould your chocolates using colder moulds, i.e don't use the heat gun on them. you may also be putting your ganache in too hot which is melting the chocolate a bit causing it to expand and making them stick...

how have I never found your channel before? This video is fantastic

hi there do u have any guideline for the ratio filling? say my mould is 10g, and am putting 2 layers which is fruit gel & ganache.. how many grams should I put them in?

Isopropyl alcohol is not edible and leaves a residue. Use EverClear or 151 Proof, just so you don't hurt your body while eating chocolates! A beautiful death I know, but better if you could live longer to eat more chocolates. All the best from a chocoholic xoxo

Fantastic video Ariel! Ferrero Rocher are one of my favorite chocolates. Would love another video like this breaking down how to make Mon Cheri, also from Ferrero and among my favorites. Keep up with the awesome work!

Thank you for sharing What is the brand of sous vide?

Hello thats so good asking for packaging boxes and molds Please send me the link

does your chocolate go out of temper when you leave them in the incubator bin you make? thank you

I've watched and learned so much from your videos, I hope you make more!

Very nice video!! thanks for share! when using invertase for this product the results are liquid fondant,is possible to use less quantity to get a harder fluidity? like in a mint slices chocolat bombons?

you even look like a scientist (a good thing to me) just shove your glasses up on your nose a bit. liked & Sub'd! Lovin' it!!!

So informative🎉

Best candy of all time. Very informative video.

I'm from Naples wich right now is probably the home of the babà, we adopted it during the French occupation and developed the recipe further. From what I can see there are some mistakes: first of all you used AP Flour, you must use a flour with higher protein content and a 350W at least, and then you should let your dough to accept the liquids and fat before adding more, otherwise you'll get a rich cake batter...and yes the rum syrup has to be hot (golden rule: babà cold/syrup hot).

Your channel is a hidden gem; hope you'll continue to upload new videos 😁

Thank you! It's so much easier when I understand what is actually happening :)

Hello, I really liked your work. May I ask you how long is the ganache filling valid for?

🇸🇦🫡

14:40 I can tell that was made by a pro.❤ congrats!!!

Pls write ingredients pls 😢🇸🇦🫡

This was an incredible video, thank you so much for making it! I'm planning to try it out later this week. Also added Greweling's book to my wishlist...

Cadbury needs to hire you, the funfetti one is very creative!

Hi I noticed you are very neat working 😊

Did you take insiration from chef jungstedt? Cuz those moulds looks like his

Watching this video made me realize why i love cooking, it’s when you go into detail and discuss why and how things happen. Unfortunately 99% of chefs only care about the final result and are not willing to go into nerdy stuff Shit now i regret not choosing food sciency degree over my useless culinary arts degree

You did awesome for a beginner!

What a great video, many thanks. Do you think, it is possible to make the candy cream whithout the chocolate and cacao powder to have a snickers candy cream?

Did you really store them in the freezer? They would be better at the bottom of a fridge.

I just started working with chocolate over the past few weeks and this video definitely helped a ton!!! Thanks for sharing. PS Super awesome job!!! They look official!

Yummy thanks!

Where are you girl 👧🏽

This is total me last year! Girl I feel you!!! Still learning even in year two.

thanks a lot! what do you think about stabilizing egg white foam with polysaccharides (pectin or etc)? honey is a classic ingridient, will it make nouga less fluffier? and what happens if i still be mixing nougat after it reaches 40C? can i make white nougat using butter instead of cocoa butter?

Really fun and entertaining to watch! New chocolatier here, subscribed 🎉🎉

Hello, thanks for sharing You knowledges, but I'm a little confused with the amounts in the recipe; To flavor the nougat: 90g of chocolate and 30g of cocoa butter, to seed the Nougat; 50 grams of powdered milk, 50 grams of cocoa and 30 grams of sugar, To make the Nougat 50 grams of egg whites, 50 grams of corn syrup and for the sugars syrup 130 grams of water, 540 grams of corn syrup and 460 grams of sugar? Is this is correct? Isn't there an error in the amount of sugar and corn syrup in the nougat? Many Thanks from Argentina

Why have you stopped uploading videos,please do it❤