Your chocolates are amazing! Do you need to temper the coloured cocoa butter first before using? If we dont have a spray machine can we just paint the pink then add the tempered chocolate on top?
you do not need to temper the cocoa butter but it must be around 32 degrees C before using and must keep this temperature while using. You can most certainly just paint in the colour if you do not have a spray gun :)
@@shatakshisharma8716 here is a great video on how to temper chocolate in the microwave. But remember that you want to use Couverature chocolate. The chocolate chips and most chocolate sold at grocery stores have too much oil in them so they don't temper. ruclips.net/video/yxFmrxCC7P0/видео.html
This could mean that your chocolate is not properly tempered, hopefully we can make a video on tempering chocolate in the future but as of now you can look it up via youtube or google
to be completely honest I am unsure of the brand, but with a little research of which are best to use with cocoa butters you can find one that will work for you!
Excuse me, I have a question, when I bring out chocolate from mould chocolate stain my hands why? My hands colourd when I touch chocolate . What should I do?
your chocolate or cocoa butter colour may be out of temper when you either applied it to the mold or casted the chocolate, make sure your cocoa butter colours are at 31 degrees celsius and your chocolate for dark should be 32 degrees celsius, milk chocolate 30-31 degrees celsius and same for white chocolate
Could someone please tell me what kind of spray gun I need, how and where to buy it, how to get the colored cocoa butter (with colour) for it? I'm looking for ages!!!
your cocoa butter colours must be at 31 degrees celsius, do not warm them up past this point otherwise they will be out of temper and can not be used until cooled
SucculentChocolates If the cocoa butter is taken out of temper (by overheating), I presume that it will need to be re-tempered again. Your comment here, and one earlier, suggest that it may NOT need to be tempered, just cooled and reheated to 31c: is this correct? Alternatively, if it DOES need to be tempered again, another video (sorry, but it’s only theory with me at the moment) shows the chef heating the cocoa butter to 45c, putting it into a piping bag, then rolling the bag back and forth on a cool surface (marble) until it reaches the required temperature. Would you go along with this? Thanks in advance, and thanks for sharing this content ☺️
Thank you so much :) We put a lot of love into our bonbons! We do 750g white sugar and 150g glucose sugar to 910g cream - this will make aprox. 400 bonbons once blended with the chocolate to make the ganache.
Can i add powder color in cocoa butter to make it coloured cocoa butter?
yes you can!
Can you please tell me the full recipe for the Carmel ganache
I need one of those machine.....and molds......and a TONN of CHOCOLATEEEEEES
Salted carmel bon boms❤😮
hi do you mind sharing the recipe for the salted caramel filling ? thank you :)
Your chocolates are amazing!
Do you need to temper the coloured cocoa butter first before using?
If we dont have a spray machine can we just paint the pink then add the tempered chocolate on top?
you do not need to temper the cocoa butter but it must be around 32 degrees C before using and must keep this temperature while using. You can most certainly just paint in the colour if you do not have a spray gun :)
@@SucculentChocolates is it gel colour or powder colour to be added to cocoa butter
@@jignashah48 can be both, but it has to be dissolvable/based in oil - not water, as I just now experienced first hand....
Can someone please answer,, why are the colors in my bonbon melting so quickly
I have bought pure cocoa butter and mixed it with oil based color.. Someone please help
Could you kindly tell me the brand and name of the colour for the pink cocoa butter please ?
Roxy & Rich :)
@@SucculentChocolates thank you so much! Is it the ‘sandy pink’ colour ?
@@nusense12345 we use sandy pink and Snow White to make our own Blush Pink colour shown here
@@SucculentChocolates I highly appreciate your response, thanks again!
Superb!
What do you mix with the colour in airbrush
Thanks 😍What can we use if we do not have cocoa butter?
you can use lustre dust colours
Which chocolate compound should be used.. from india
Delicious a childhood favorite
Hi i have a questions, can i know how do you store your Bonbons? Do you keep it in the chiller?
we freeze them to extend the shelf life
what is the transfer sheet?
It says salted caramel, but I never saw any salt added to the caramel? Do you do that before or after adding the chocolate to make the ganache?
the salt is added to the cream before being blended with the chocolate to make the ganache
Is cocoa butter and powder gold for golden color??
Mam My chocolates don't come out from the mould easily... Wht should I do?
Shatakshi Sharma if the chocolates don’t come out easily your chocolate is probably not tempered properly.
@@Mary-wv8uj then how to tempered chocolate properly
@@shatakshisharma8716 here is a great video on how to temper chocolate in the microwave. But remember that you want to use Couverature chocolate. The chocolate chips and most chocolate sold at grocery stores have too much oil in them so they don't temper. ruclips.net/video/yxFmrxCC7P0/видео.html
This could mean that your chocolate is not properly tempered, hopefully we can make a video on tempering chocolate in the future but as of now you can look it up via youtube or google
What kind of food coloring u use for chocolate?
we used cocoa butter colour and the brand is roxy rich :)
How can i make cocoa butter colour????
You can purchase from brands such as Roxy and Rich or Chef Ruber! Try looking on Amazon
Wow, great video...I have a question, which type of airbrush do you use to spread the pink color on the mold? May you tell me the brand?
to be completely honest I am unsure of the brand, but with a little research of which are best to use with cocoa butters you can find one that will work for you!
Can use compound chocolates ..
you can but compound is fake chocolate and usually made of a lot of oils - couverture chocolate is what you want to use!
Excuse me, I have a question, when I bring out chocolate from mould chocolate stain my hands why? My hands colourd when I touch chocolate . What should I do?
your chocolate or cocoa butter colour may be out of temper when you either applied it to the mold or casted the chocolate, make sure your cocoa butter colours are at 31 degrees celsius and your chocolate for dark should be 32 degrees celsius, milk chocolate 30-31 degrees celsius and same for white chocolate
Do we need to temper cocoa butter color mix... Someone please help,,, my hand stains too when I touch the bonbons
how to make gold color
Could someone please tell me what kind of spray gun I need, how and where to buy it, how to get the colored cocoa butter (with colour) for it? I'm looking for ages!!!
I bought from Aliexpress it is cheap
60.000 cái
Looks exactly like an edible art project
it really is art!
How to temper cocoa butter colour?
your cocoa butter colours must be at 31 degrees celsius, do not warm them up past this point otherwise they will be out of temper and can not be used until cooled
SucculentChocolates If the cocoa butter is taken out of temper (by overheating), I presume that it will need to be re-tempered again. Your comment here, and one earlier, suggest that it may NOT need to be tempered, just cooled and reheated to 31c: is this correct? Alternatively, if it DOES need to be tempered again, another video (sorry, but it’s only theory with me at the moment) shows the chef heating the cocoa butter to 45c, putting it into a piping bag, then rolling the bag back and forth on a cool surface (marble) until it reaches the required temperature. Would you go along with this? Thanks in advance, and thanks for sharing this content ☺️
Wow beautiful 😍 how much in gram please you added the suger and cream?
Thank you so much :) We put a lot of love into our bonbons! We do 750g white sugar and 150g glucose sugar to 910g cream - this will make aprox. 400 bonbons once blended with the chocolate to make the ganache.
Why only show the finished chocolates for less than a SECOND?!
Woow
The Second Coming Of Christ!
Oooooooooohhhhh!
Noooooooooooohhhhhh!!!
If you cant reply and give recipe then dont do video period