Cristina, THANK YOU sooooo much for making this video! This is EXACTLY the kind of info I needed as I have been running into issues trying to figure out which chocolate is best for certain treats. Being a beginner, this video is so extremely helpful! 🙏🏼🙌 You are wonderful!!
Hello Antonia!! I am so happy to hear that this video is a helpful resource for you as you navigate on your treat journey🥰🍫 Thankfully I can share all the trial and error and knowledge I have learned with you guys!! Hopefully will make the process more exciting for the creativity aspect and less stressful🧡🧡🍊
I learned through trial and error that white chocolate/melting wafers are super fussy, but getting the details from you about exact temperatures and how much thinning agent to use for different treats, you are a lifesaver!!
I love your content! We all needed this. Thank you for taking the time to create this!🙏 You have a heart of gold not everyone is willing to share or even inspire others.💛
That was an excellent class, Christina. With the upcoming holidays it will be extremely useful information to help me make the nicest treats possible. You're hands down the best here on yt. Thank you so much!!💞🙏
FANTASTIC tutorial! So much time, effort, and expense went into this for us and I thank you for doing that. I've often wondered what the other products were like so I appreciate you reaching into this to show and teach.
I wish I would have seen this video ahead of time! This is exactly what I need so I can price my treats accordingly. I know now that all compound chocolate is not created equal! I’ve always liked Ghirardelli’s melting chocolate above anything else and your video explains why. I must agree however that sweet tooth fairy has some pretty good flavors. Merkens and Ghirardelli will now ne my go to chocolate for treats and almond bark for apples!!! Have you ever mixed the different brands when you run out?
Excelente vídeo, bien hecho y explicado. Te felicito! Me hubiera gustado que incluyeras los Candy melt de Wilton, son los que consigo fácilmente en Walmart.
Thank you so much for taki g the time to make this video. It was incredibly educational and helpful. You have made my life so much easier. Your videos are so inspiring!!! God bless!
Thank you so much for this video!!!🙏🏼❤️ I was debating on trying the higher end chocolate, but after watching this video I will stick to merkins & Ghirardelli’s😊
How do you advise storing the chocolate covered apples after they are dipped and finished! Thank you, your tutorials are always so helpful and fun to watch!
Cristina, Thank you for the great video. I'm curious what you think of Wilton Candy Melts - and how they compare to say the Merckens? Sure appreciate all the information you share!
Can you do a video off how ud post without damaging id really appreciate it and how would you stop the stuff from melting as iv watched loads off these videos and no body never shows it
Hi Cristina! I hope you see this comment since this is on an older video! I was wondering if you’ve ever struggled with chocolate melts blooming or getting that white cast, or looking to have streaks of oil? I’m not sure what I’m doing wrong! Thank you in advance! ❤
Hello Skylar! Of course that's happened to all of us🤗💕 I've demonstrated white spots and chocolate bloom/streaks in another tutorial, basically it happens when your chocolate is at too high of a temperature/overheated. What treat are you seeing the bloom on and what brand of melts are you using?
Question, I noticed you thinned the Merkins with Coconut Oil instead of Paramount crystals. Will Paramount crystals work the same? I ask since the chocolate does not naturally contain coconut and I worry about food allergies.
Hello, overduing the oil (any thinning agents or oil based candy colors) can actually result in seizing your chocolate! I recommend to mix in the tablespoon amounts a little at a time to prevent adding too much at once, hope that helps! 🤗
Cristina, THANK YOU sooooo much for making this video! This is EXACTLY the kind of info I needed as I have been running into issues trying to figure out which chocolate is best for certain treats. Being a beginner, this video is so extremely helpful! 🙏🏼🙌 You are wonderful!!
Hello Antonia!! I am so happy to hear that this video is a helpful resource for you as you navigate on your treat journey🥰🍫 Thankfully I can share all the trial and error and knowledge I have learned with you guys!! Hopefully will make the process more exciting for the creativity aspect and less stressful🧡🧡🍊
I learned through trial and error that white chocolate/melting wafers are super fussy, but getting the details from you about exact temperatures and how much thinning agent to use for different treats, you are a lifesaver!!
I love your content! We all needed this. Thank you for taking the time to create this!🙏 You have a heart of gold not everyone is willing to share or even inspire others.💛
That was an excellent class, Christina. With the upcoming holidays it will be extremely useful information to help me make the nicest treats possible. You're hands down the best here on yt. Thank you so much!!💞🙏
I just discovered your channel a couple of days ago. I’ve learned so much. This chocolate tutorial was excellent. Thanks so much!
FANTASTIC tutorial! So much time, effort, and expense went into this for us and I thank you for doing that. I've often wondered what the other products were like so I appreciate you reaching into this to show and teach.
OMG so much value in your videos. Wishing you the utmost success!!!!
Yay! Can’t wait to see. The stuff you do are so amazing 🤩
Thank you love!! 🥰It is my passion to inspire you guys to create some fabulous sugar creations 🧡🍊
@@SugarMagicbyCristina you absolutely do. I’ve learned so much from you so thank you so much 🥰
I wish I would have seen this video ahead of time! This is exactly what I need so I can price my treats accordingly. I know now that all compound chocolate is not created equal! I’ve always liked Ghirardelli’s melting chocolate above anything else and your video explains why. I must agree however that sweet tooth fairy has some pretty good flavors. Merkens and Ghirardelli will now ne my go to chocolate for treats and almond bark for apples!!! Have you ever mixed the different brands when you run out?
Excelente vídeo, bien hecho y explicado. Te felicito! Me hubiera gustado que incluyeras los Candy melt de Wilton, son los que consigo fácilmente en Walmart.
Love this thank you!!! Can you please do this for stover sweet shoppe and eleven o one?💗
Thank you so much for taki g the time to make this video. It was incredibly educational and helpful. You have made my life so much easier. Your videos are so inspiring!!! God bless!
Thank you so much for this video!!!🙏🏼❤️ I was debating on trying the higher end chocolate, but after watching this video I will stick to merkins & Ghirardelli’s😊
Amazing informative and helpful video 💕 can you use the paramount crystals with merkins?
How do you advise storing the chocolate covered apples after they are dipped and finished! Thank you, your tutorials are always so helpful and fun to watch!
Can you share the name of the plastic bowl you are using to melt chocolate? I’m assuming it’s microwave safe. Great tutorial! Ty
Super informative 💝 thank you!
Cristina, Thank you for the great video. I'm curious what you think of Wilton Candy Melts - and how they compare to say the Merckens? Sure appreciate all the information you share!
Can you do a video off how ud post without damaging id really appreciate it and how would you stop the stuff from melting as iv watched loads off these videos and no body never shows it
Thank you SO MUCH for this great information!
Have you used guittard wafers?
Hi Christina! What kind of Merckens are you using?
Chocolate confectionery chocolate? Or sweet shoppe melting wafers
Thank you for all the info, tips, and tricks!
Hi Cristina! I hope you see this comment since this is on an older video!
I was wondering if you’ve ever struggled with chocolate melts blooming or getting that white cast, or looking to have streaks of oil?
I’m not sure what I’m doing wrong!
Thank you in advance! ❤
Hello Skylar! Of course that's happened to all of us🤗💕 I've demonstrated white spots and chocolate bloom/streaks in another tutorial, basically it happens when your chocolate is at too high of a temperature/overheated. What treat are you seeing the bloom on and what brand of melts are you using?
@@SugarMagicbyCristina I typically see blooming on berries & cake pops! I like to use the Sweet Tooth Fairy Melts or Ghirardelli melts!
I love your videos! Very informative and your work is always so beautiful! I love that you are neat, clean and everything looks soo perfect!
Thanks for your videos, they've helped me out so much!!!
I'd like to see you make pumkins like you do with the oranges
Thanks for a very helpful video!
I've learned so much thank you ❤❤❤
ThThank-you Christina. Can u show us some other chocolates that are out there and that are dippable
Thank you so much for sharing your talent
This video was sooo good! Thank you
have u ever used dbl boiler method?
Question, I noticed you thinned the Merkins with Coconut Oil instead of Paramount crystals. Will Paramount crystals work the same? I ask since the chocolate does not naturally contain coconut and I worry about food allergies.
Still don’t conclude which should I use I live in canada we don’t have almond bark
you rock! thank you so much for the tips
Excellent video
Thanks this is so good. ❤❤❤
I love callebaut because of the taste
What happens when you overdue the oil
Hello, overduing the oil (any thinning agents or oil based candy colors) can actually result in seizing your chocolate! I recommend to mix in the tablespoon amounts a little at a time to prevent adding too much at once, hope that helps! 🤗
Thank you so much!!!!
Hershey's and Godiva
I use my candy melting machine
🇧🇷 Thank you 💐💐
🎉🎉🎉
🥰🧡🍊🍫
🥰🥰
Promo`SM
You are the "GOAT" Cristina!! 🪄🪄
The Sugar Magic Family inspires me soo much!! 🧡🤗🥰🤩 I enjoy doing it all for you and sharing all the knowledge I've learned along the way!