Bonbons with a golden ring design
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- Опубликовано: 29 июн 2021
- Learn how to make bonbons with a golden ring design, right now. These bonbons are absolutely beautifull. And the best is, this bonbons with a golden ring design, are easy to do, if you follow my steps. Remember to watch all my videos on bonbons! There is a lot about deigns, tempering chocolate and cocoa butter. How to use a spray gun and much more. So before asking too many questions. Please watch my videos first. And remember to subscribe. Thank you.
Развлечения
This is marvelous work! Pure beauty! 👏🏼👏🏼👏🏼🫶🏼🍀
Que hermoso trabajo!!! 😍😍😍.. gracias por compartir tu experiencia y habilidades en este arte de la bombonería!!!..😃😊🙏🏻🙏🏻🙏🏻🤗🤗🤗
Thank you for taking your time🫶
Love your chocolate decor videos!
If you ever need an apprentice...I would be happy to fly over and sleep on the shop floor, to get the chance to learn. 🙇
Thank you for always sharing your knowledge!!!!
More beautiful shell designs! Thank you 😊
So satisfying to watch!!! I feel like making bonbons right away😍😍😍
So lovely! Thank you!
Dear Marcus, your videos are very nice and professional at the same time! Thanks for sharing your precious knowledge
Thanks a lot for your precious explanation
Thank you for the video!
Verdadeira obra de arte!!👏👏👏
Thank you for your work.
I love this design and I recreated it, for Christmas gifts. I don't have a airbrush, apparently, so I used a sponge. Took 3 layers to get it black haha. I wish I could show you. Keep up! 😃 greetings from a pastry chef, from Saarland in Germany 🇩🇪
Sencillamente.... espectacular!😃
I m impressed u r just awesome
Estou aqui estasiada com sua habilidade e bom gosto. O resultado do trabalho é maravilhoso, impecável!!
AMAZING Man
I just think this is art and you are a genius..if you don't mind sharing which spray gun to get (I'm a hobby chocolatier as well) and which colours brand you use, that would be super..well done...your work is exquisite!!
Great video Markus, like always, thank you for your time to make this video's, I m learning a lot from your content, I m working as a speciality coffee roaster for the last 15 years and this year when I will be 40 years old I want to start my own business with chocolate and your videos help me a lot!
@@SweetKitchenSkills can you show how to temper the chocolate?
I also wanted to know if you could do a video on how to use the Cocoa butter with colors for the first time?.
I am new to chocolate and want to learn this
Lindíssimo!! Salvador-Ba
Great skills
Beautiful!!! 😍😍😍
Marcus, this is a very elegant design! I like it very much. The delicate ring almost produces a celestial effect, like the rings of Saturn. I don't know if that was your intent, but that is sure the impression I got... and not a bad impression at all! You're also showing me how the color black can be used to highlight certain effects; I just never thought of black that way. I also like the vanilla bean seeds in your white chocolate. I suppose that's for flavor as such features are pretty well hidden between the outer shell and whatever ganache you use. Yes? Thanks again for the skill and craftsmanship you show in your videos. Very nicely done!
@@SweetKitchenSkills Ahhhh, yes. Melissa Coppel is quite advanced. :)
Very nice! what are the black spots in your white chocolate?
Amazing Love it
Nice touch with vanilla caviar added to white chocolate
Nice work
Awesome shine on the bon bons. Learning a lot from you. Thank you.
So beautiful 😍
Beautiful 😊
thank you so mush for sharing your amazing and nice designs
Muito lindo parabéns ❤
Absolutely amazing🎉 Can we use dark chocolate with the same design?
beautiful
Merci chef
Olá boa tarde meu querido eu agradeço adorei saludos desde santa Catarina Florianópolis Brasil ❤
First to watch this awesome video
Nice
Obrigado por compartilhar seu conhecimento trabalho maravilhoso... Parabéns!!!
Thanks for following me:)
I love this design!
Thank you. I hope you will watch my other videos too🫶
@@SweetKitchenSkills Absolutely! I can't wait to learn!
wonderful ! What is the size of the bonbons in the mold? Thank you
Que trabalho lindooooooooooooo!!!! Brasil
😮So nice❤love it your design. 😊
WOW..Markus...das ist ein superschönes Video und mit dem Schwamm..eine klasse Idee. Werde ich auf jeden Fall ausprobieren. Ich liebe Schwarz mit Gold. Danke Dir für´s Einstellen. :-)
@@SweetKitchenSkills Werde ich machen. 😍
Good videos and nice designs! Thanks for sharing!
Thanks for subscribing😉
Wow I love this design! Can I ask what you added to the white chocolate for the small black dots? Looks great 🤤
Vannillaseeds😎. Welcome to my channel. I hope you will come back😉
@@SweetKitchenSkills Thanks! Yes will come back for sure, I'm already subscribed. I love the look of those vanilla seeds. Thanks for the reply!
Love your videos! Wondering what kind of Gold dust you used and what were your ratios? Thank you!!
Thx. Pavonis. I didnt scale. Just mixed the color in until really Gold 😉
Which Iwata model is this and what duse/nozzle size? Thank you. Great design
Watch my video on equipment 😎😎
Estoy aprendiendo contigo, chef, me gustan sus técnicas, la estoy poniendo en prácticas, de hecho me ha aclarado muchas dudas. Como todo debo poner en práctica para ganar experiencia. Gracias
Practice is the only way my friend🫶
@@SweetKitchenSkills thanks 🙏
Parabéns!!! Belíssimo trabalho
I dont know!
@@SweetKitchenSkillsshe said : " congratulations for you work". IS portuguese.
Jeg elsker guld og sort sammen 👍
Next question: what ganache flavor would you use in a design like this? I realize we are limited only by our own imaginations, but a pecan gianduja comes to my mind for some reason. (I live in Texas USA, and we're one of the top three pecan growing states in the nation. Just love the pecan!)
Sounds pretty nice to me:) Cool, Texas:)
Hello again, Marcus!... fancy that, it's a year later. BUT, I just wanted you to know that your inspiration continues! My older son is getting married at the end of this month, and I've decided to make some bonbons for the occasion. And - Ta Da! - I look to use this design in one of them! It will have a pecan gianduja dark chocolate ganache, and I think your gold and black color scheme fits that flavor profile quite nicely with that.
Your inspiration is magnificent. A grandson of one of America's earliest presidents, John Adams, was a teacher. The grandson, Frederick Adams, said, "a teacher affects eternity; he never knows where his influence stops." You, sir, are affecting eternity. You just can't know where your influence stops.
But you NOW know that it at least carries a continent away, one full year away. Bravo, Marcus. Indeed, BRAVO!
Thank you so much. You are so kind. Ring design is perfect for a wedding. 😀. Congratulation with your son. The filling sounds amazing.
We are right now in Toscani Italy. Most beautifull and romantik countryside. 2 min ago we signed a kontrakt for a House we bought. Very emotionel. Omg🥲😅😀 and very happy.
On the other side.
We talked to americans this morning who lost a friend Yesterday in the shooting, in Illinois🥵
Live continious.
A sad but also a beautifull World.
@@SweetKitchenSkills Congratulations on the house! Indeed, a big step, but so rewarding. Yes, the shootings that occurred yesterday are terrible. Prayers and prayers for all involved.💜🙏
👏👏👏
Love your videos! Not sure what I am doing wrong but when I spray coloured butter it wont stick the the wall of the mould and just runs in the middle, so it doesnt spray evenly(( and also starts melting when i put tempered chocolate on it after crystallisation(( what do you think the issue is? thank you!
Sorry. I havent seen this message. Please watch my videos. Especially on right mold temperature, how to temper cocoa butter and chocolate. Its very important.
Merci
Hi there, could you tell me please if you're using Pavoni gold powder? Is it not the same as oil-based powder right? It's just Kandurin, isn't it?
I use Pavoni
Bello
very gut
👍👍👍👍❤️❤️❤️❤️❤️
❤
What would you recommend me to use and cover the molds in the fridge?
@@SweetKitchenSkills thank you.
Of course you need to cover. Or the chocolate will get wet.
❤❤❤❤❤❤❤
Halo how are you , I want to know the coloring already mixed with cocoa butter or separate ?
If separate which coloring product I should have ? Oil based or fat based … ?
Thank you 🙏🏽
Sorry, i did not see your question. I allways use fatbased colores. Mostly from Pavoni. Chef Rubber or Sugar Flair. You can also mix by yourself. Watch my video on how to make colored cocoa butter.
Oil and fat based is the same too me. You Can buy pre-colored cocoa butter from Pavoni. Works very well.
You could make chocolate eye balls.
Go back to my old videos. I have done that😉
how do you get the chocolate coming out of the mold easily i have tried and tried to make chocolate in the clear molds but the do not want to come out
Tempering chocolate with mycryo ( you will never fail) ruclips.net/video/hbSOnofE5rU/видео.html
Please watch all my videos. Then you will understand.
Hello! A query, I do everything exactly but when I unmold the cocoa butter remains in the mold, do you know what can I do?
Hello. Did you watch my video about best mold temperature?
heyyy i wanna know which air brush you used in this video.
how much it cost????
Check out my video about equipment😉
Q tipo de aerografo usa,para repostería sin compresor?
Hello. Watch my video about equipment:)
Tem como traduzir pra português , isso é chocolate branco com que e esse brilho o que é
? English please!
😮😮😮
Golenring bon bons
❤😂
How can you make this black colour?
You just mix Black Pavoni powder into the cocoa butter. Watch my video on, how to make your own colored cocoa butter😎😎
سلام من ایرانی هستم،بسیار هنرمند و حرفه ای هستید.من هم علاقمند به یادگیری شکلات دست ساز هستم.
English please😎
How do you get them to be so shiny ?✨ ❤
Just watch my videos and you will know😬
@@SweetKitchenSkills ok! Thank you
How do I keep the rest of the cocoa butter?
Hello. Let it crystallize. Store in a cupboard at room temperature.
i tempered my cocoa butter but it is too runny to decorate, what should i do?
Watch more of my videos.😉
Cool your mold to 18 C. Cocoabutter 28 C. Spray thin layers.
When is your next Course?
I dont have classes:)
I tried but couldn´t combine the color with the cocoa butter, it wouldnñt mix. The color stayed in lumps in the melted cocoa butter. What am I doing wrong?
Hello. You need to use fat soluble color
Videos r so good. But tell names of ingredients ,show bottles plz
I do that in most of the videos😉
Pleas the marque of colour
I allways use Pavoni. Havent you watched my other videos😉
Chef are you sure white chocolate temperature is 32c ?
Yes. Very sure😃
this is dark chocolate temperature 32 c that I learned if there is any correction I don't know please explain me
@@mohamedfahim5757 I think 28
❤❤❤❤❤❤👍👍👍👍👍👍🇧🇷🇧🇷🇧🇷
Ich kenn ihre videos jetzt auswendig, und folge genau, leider ohne Erfolg. Meine designs in den Molds sind wunderschoen, richtig temperiert, dann wieder auf Zimmertemperatur bevor ich meine Schokolade einfuelle. Bei 32C krieg ich die Schale wunderschoen aus der Form, aber das Muster bleibt zurueck. Was mach ich falsch ?
@@SweetKitchenSkills temperieren im Mikrowelle, im Gefaess, schuetteln, messen, wenn die Temperatur stimmt dann hab ich mit Zahnbuerste Punkte gespritzt, dann mit einem Wattestaebchen, daneben eine Rose gemalt, dann nach dem Abtrocknen mit weisser Kakaobutter mit ,Spraygun abgedeckt. Zuerst hab ich alles bei Raumtemp trocknen lassen, Kuechentemp ist 72F (22C), dann mit 84F (29C) Compound chocolate, nicht richtiger Schokolade gefuellt. Ging daneben. 2. Versuch, Kakaobutter ueber Nacht im Kuehlschrank, am Morgen zu Raumtemp kommen lasse, und mit 29C SChoko gefuellt. Ging daneben. dann hab ich mit Temp experimentiert, die SChoko auf 90F erhitzt, Dekor ist in der Form zerlaufen. Nach 3 Versuchen fand ich die richtige Temp bei 88F. Ging auch daneben ! Die Schokoladenform hat sich prima aus der Form loesen lassen, nur die Kakaobutter blieb zum groessten Teil drinnen. Dann hab ich die Kakaobutter mit dem Foen etwas angewaermt und die Schokoform wieder reingedrueckt...hmm, ging daneben ! Jetzt bin ich daneben und am Ende meiner Weisheit ! Jede Hilfe waer wunderbar !
Ich sollte vielleicht noch erwaehnen dass ich ein Geschaeft habe, Gabriele's German Cookies and Chocolates in USA. Meine Trueffel sind alle gespritzt oder geschnitten. An Formen mit Kakaobutter habe ich bisher nicht gedacht ! Eine ganz neue Welt geht auf !!!
Problem geloest ! Compound chocolate is not compatible with cocoa butter !
Hallo. Tut mir leid ich habe leider keine notifikation bekommen. Wenn die kakaobutter in der Form zurück bleibt ist die Form beim einfüllen der Schokolade typisch zu kalt. Die Schokolade muss sich mit der Kakaobutter verbinden. Ganz wichtig. 18 grad bei den Formen, wenn sie mit Schokolade gefüllt werden. Nicht kälter. Sie mein Video über Formen temperatur. Tschüss
Ach du machst das bei Zimmertemperatur. Die Kakaobutter kann zu dick aufgeführt sein. Ist die temperiert? Wie hast du die Kakaobutter in die Form reingegeben???
Excele nt congratulation👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
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