Impressive! 🤩 I will try this technique soon. I am making pralines for my colleague who loves surfing. Though I will probably paint only part of the each cavity turquiose blue and see how it turns out 😉 Thank you for the inspiration 😊
Another incredible video, thank you for sharing this technique and recipe! I think I'm going to try my hand at this recipe to surprise my wife with it for valentines day :) Would you please provide a link for the plastic sheets you use to to seal the bottom of the bonbons? Those look very convenient and give you such a clean product!
Dear? Cant see your name😉 Thanks for the nice words. Appreciate et. Your wife will be thrilled. Just buy clear sheets for laminating. Mine are bought in DK. They dont ship. Sometimes i even use plastic pockets for paper sheets😉🫶
Hej och stor tack för video. Vad är vitsen med ångan när man ska ändå spraya med varm vatten som kommer att orsaka att kakaosmör lossnar i form av små cirklar?
Hello, I found it through the internet. He put the chocolate in the refrigerator, heated the colored butter, then took out the chocolate and sprinkled it. It was very beautiful.
I am gathering supplies right now to make this gorgeous bonbon But I do have a question which hasn't been asked in the comments yet (as far as I know) and wasn't mentioned in the recipe or video: what temperature do you bake the crisps and for how long? Edit: Now that I have watched the video and read the recipe for the 20th time I don't believe you bake the crisps at all. Sorry to bother!
Hey geliales Video vielen Dank das du deine Erfahrung mit uns teilst. Ich werde bei Gelegenheit das Rezept 1:1 Nachmachen es hört sich sooo lecker an. Darf ich dich fragen welche Folie du zum deckeln verwendest?
Hello. I must say, i don´t care about shelf live. Because you often add more sugar to get a longer shelf live. I would say 10 days in the fridge. Have a nice day:)
Thank you. I dont now. Here in Danmark you just Google and plenty of suppliers sell chocolate foil. bagebixen.dk/vare/konditorplast-40-x-60cm-10-ark-decora/?gclid=Cj0KCQjwyLGjBhDKARIsAFRNgW_2PARfOpLFe6XM2ZSg2Oou6YClOBVXYgoTtUVQ_-IX9TRgiNGKwr8aAhdREALw_wcB
For me the taste is the most important thing. Thats why i love the challenge. Unfortunately looks in this days are more important. That is why so many people without any Skills have succes, But in the videos you Can see the taste is not following. For me a total waste of time.
@@SweetKitchenSkills I agree and hate the fact that most people are shifting towards unhealthy food in exchange for convenience (pesticides, preservatives, chemicals) and looks in exchange for taste.
Hello. You need to watch more of my videos. There are so many things that can go wrong. Wrong tempering, wrong mold temperature, wrong cooling, wrong spraying...It´s a learning process. Take your time and you will succeed.
Thx. Different reasons. Its easy, shiney surface at the bottom, and the plastic protects the bonbons. You can keep them like this. You dont need to wrap in clingfilm 😉
First of all, I love your videos. You give me inspiration and motivation to try new things. I will definetely try this recipe. By the way, the word 'stir' is pronounced "stør" (like the fish). Other than that, I give SKS 12 points. Best wishes from Sweden. 🇸🇪
Good question. Watch my video on why tempering cocoa butter. Cocoa butter will still contract, even when not tempered. Tempered cocoa butter, will only give you a little more shine. Have a great day.
Exelente video saludos a todos desde San José del Cabo Baja California Sur México 🇲🇽👍
Thanks Markus. I adore all of your designs on the empty shells, but really prefer a completely filled and finished bonbon. This one looks exquisite 😋
This was mesmerizing to watch - thank you! Learned a new skill with the plastic for the bottoms which is what I struggle with the most.
I am happy to hear that. I hope you will be back for more🫶
Impressive! 🤩 I will try this technique soon. I am making pralines for my colleague who loves surfing. Though I will probably paint only part of the each cavity turquiose blue and see how it turns out 😉 Thank you for the inspiration 😊
Amazing as always !! Thanks alot for what you do and who you are 🥰❤️
WOW !!!!!!!
Thats a luxurious recipe
Stunning! I hope one day to be as good as you. Thank you so much for sharing your creations.
Thanks a lot. Just watch all my videos and keep practice🤞💪🫶
Svaka Chast Bombone su prelepe a i prevod je razuman.Veliki i Prijateljski Pozdrav iz Beograda Srbija.
English please my Serbien frien🫶
Hvala. Zapamtite i pišite na engleskom, molim.
Koristite Gugl prevodilac :)
Another incredible video, thank you for sharing this technique and recipe! I think I'm going to try my hand at this recipe to surprise my wife with it for valentines day :)
Would you please provide a link for the plastic sheets you use to to seal the bottom of the bonbons? Those look very convenient and give you such a clean product!
Dear? Cant see your name😉 Thanks for the nice words. Appreciate et. Your wife will be thrilled. Just buy clear sheets for laminating. Mine are bought in DK. They dont ship. Sometimes i even use plastic pockets for paper sheets😉🫶
I am impressed from your recipe good luck
Gosh you are awesome❤
Now I have to buy chocolate sheets. You add that to your shopping list. ;)
❤🎉 cok keyifli ve harika anlatim teşekkür ediyorum alt yazi olmasi mükemmel
English please:)😀
Good man since Perú🍫❤💪🙏
Peru? Wow.Thanks for watching my channel.
very nice. thank you
Thank you for subscribing
amazing 😍
Thank you so much. This is excellent!
Amazing! as always!
Thank you🙌🙌
Amazing 👏
Thanks a lot. 🫶
Amazing video! Thank you for sharing all the details ❤ but can i ask about the shelf life of the cream cheese ganache inside the bonbons? ❤️
Hello
And thank you😀
I dont now about shelflive. My bonbons taste good. I use less sugar than normal chocolatiers. I would say not more than 10 days😅
@@SweetKitchenSkills Thank you ❤️😊
Beautiful! Is there a link for the chocolate sheets?
No, Sorry. Bought them local. You need to have a tax number. Just buy plastic sheets😉
Tank you for share your knowledge!!
I Think you are an amaizing chocolatier!
I’m an amateur but I’m happy to discover you
Thank you so much. Appreciate it.
1r
A wonderful and beautiful recipe. Please, I want the ingredients for the fillings, but I couldn't find them❤️
Sorry, cant help you. You need to Google for yourself😉
Hej och stor tack för video. Vad är vitsen med ångan när man ska ändå spraya med varm vatten som kommer att orsaka att kakaosmör lossnar i form av små cirklar?
Hej. Please write english. Vitsen??
Hello, I found it through the internet. He put the chocolate in the refrigerator, heated the colored butter, then took out the chocolate and sprinkled it. It was very beautiful.
I know the technique. 😎
@@SweetKitchenSkills
🥰 We want a video explaining the technique 🙏
Gracias excelente
incroyable! bravo!
I am gathering supplies right now to make this gorgeous bonbon But I do have a question which hasn't been asked in the comments yet (as far as I know) and wasn't mentioned in the recipe or video: what temperature do you bake the crisps and for how long?
Edit: Now that I have watched the video and read the recipe for the 20th time I don't believe you bake the crisps at all. Sorry to bother!
😂😂😂. Exactly. You will like the taste💪
Really impressive!! I have a question for you: If I should make a filling containing blue cheese, do you have any tips or recipe for combinations..?
Hello. Sorry, not at this point:)
Wluuu beatuful!
Where can I buy chocolate sheets from?
Hello. You need to find a lokal supplier. You can also use plastic sheets for paper. Just google.
Hey geliales Video vielen Dank das du deine Erfahrung mit uns teilst. Ich werde bei Gelegenheit das Rezept 1:1 Nachmachen es hört sich sooo lecker an. Darf ich dich fragen welche Folie du zum deckeln verwendest?
Vielen Dank. Freut mich zu hören.
Das ist ganz normale Schokoladenfolie. Frag deinem Fachhandel nach Schokoladenfolie🙌🙌
Great recipe and vedio
May i know the shelf life of the fillings??
Hello. I must say, i don´t care about shelf live. Because you often add more sugar to get a longer shelf live. I would say 10 days in the fridge. Have a nice day:)
how do I translate the ingredients from grams?
Go to the internet and write gr in ounces😉
Chef can you please send us the links to those 2 chefs you mentioned in the video? I can't seem to find them thank you so much and I love your videos.
I just write his name in Google. And this comes up. lima.academy/Main-Page-lima.academy/Main-Page-1
@@SweetKitchenSkills no abre el enlace
شكرًا جزيلا … الطريقة رائعة
English please😅
Thanks for the great video. One question I have, where can I find these chocolate sheets or where can I buy them. Can I finde them on amazon US?
Thank you. I dont now. Here in Danmark you just Google and plenty of suppliers sell chocolate foil.
bagebixen.dk/vare/konditorplast-40-x-60cm-10-ark-decora/?gclid=Cj0KCQjwyLGjBhDKARIsAFRNgW_2PARfOpLFe6XM2ZSg2Oou6YClOBVXYgoTtUVQ_-IX9TRgiNGKwr8aAhdREALw_wcB
Det ser godt nok lækkert ud, Markus. Hvad er det for noget kakaosmør du bruger? Det dækker virkelig imponerende godt 😉 @SweetKitchenskills
Tusind tak. Bare Pavonis. Husk og se de andre videoer. Så er du ikke i tvivl😉
What is the lifetime of the shelll?
Sorry. I make tasty bonbons. They will only keep for 12-14 days in the fridge!
Thanks for the nice video. Where to get the airbrush from?
You buy one on the internet. Watch my video about equipment 😉
Thanks for the video! Can you tell me what mold temperature you have when you fill the cells with chocolate to make the casing?
Are you serious? Iam sure i say several times roomtemperatur. 22-24C
@@SweetKitchenSkills Apparently I missed it) thanks)
We want chocolate with nuts, and we want chocolate with biscuits😊
Who is we?
Sehr gut erklärt. Schöne Videos. Ich gucke sie gerne 👍. Abo dagelassen
Vielen Dank. War der Untertekst auf Deutsch?
@@SweetKitchenSkills Yes,Sir 😉
Que delicia muito obrigada pela ajuda adorei saludos desde santa Catarina Florianópolis Brasil ❤
How long is this candy shelf life?
Watch the video
And i really dont care about shelf life. Remember that for the future. 😎
❤❤❤❤
You have seen a video of time spraying chocolate like spray after it has been taken out of the mold. It did not explain how to do it
????
@@SweetKitchenSkills
velvet spray
Great designs. But all that effort for a tasty bite ............. If it werent the art I would say a waste of time, However the art is worth it.
For me the taste is the most important thing. Thats why i love the challenge. Unfortunately looks in this days are more important. That is why so many people without any Skills have succes, But in the videos you Can see the taste is not following. For me a total waste of time.
@@SweetKitchenSkills I agree and hate the fact that most people are shifting towards unhealthy food in exchange for convenience (pesticides, preservatives, chemicals) and looks in exchange for taste.
Hi chef, i have a question? I tried to used the gold powder but it seems like the chocolate got stuck in the mould . 🥺
Hello. You need to watch more of my videos. There are so many things that can go wrong. Wrong tempering, wrong mold temperature, wrong cooling, wrong spraying...It´s a learning process. Take your time and you will succeed.
awesome video and great recipe, why do you use a plastic to seal the chocolate?
Thx. Different reasons. Its easy, shiney surface at the bottom, and the plastic protects the bonbons. You can keep them like this. You dont need to wrap in clingfilm 😉
Amazing thank you so much 🎉
Pieces of art 🎨 😊
thank you so much 😊
First of all, I love your videos. You give me inspiration and motivation to try new things. I will definetely try this recipe. By the way, the word 'stir' is pronounced "stør" (like the fish). Other than that, I give SKS 12 points. Best wishes from Sweden. 🇸🇪
Thanks. Thats my german accent🫣
Can you spray some plain tempered cocoa butter on the sheet? Does that help the chocolate not to melt easily?
Hello
Yes you Can. If the cocoa butter is tempered, If your chocolate melts to fast, your tempering is wrong😉
Muito legal tem um curso aqui no Brasil a professora faz com a cor azul e chama de meia lua o curso custa 1400,00. Com sua aula vou tentar replicar .
Google translate please🥲
We want more videos about fillings
Who is we😂
Nice design！🎉 Just one question. Cocoa butter may lose temper when steaming. Though cooled later, maybe the crystals are not stable. Does it matter?
Good question. Watch my video on why tempering cocoa butter. Cocoa butter will still contract, even when not tempered. Tempered cocoa butter, will only give you a little more shine. Have a great day.
@@SweetKitchenSkillsGotcha! Thanks! 😀
You're a genius, too!
Thank you. Just trying to do my best😅