Bonbons with a golden ring design

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  • Опубликовано: 2 фев 2025

Комментарии • 151

  • @sophielc.4508
    @sophielc.4508 11 месяцев назад +3

    This is marvelous work! Pure beauty! 👏🏼👏🏼👏🏼🫶🏼🍀

  • @katiamoura3097
    @katiamoura3097 Год назад +1

    Estou aqui estasiada com sua habilidade e bom gosto. O resultado do trabalho é maravilhoso, impecável!!

  • @dianac3413
    @dianac3413 Месяц назад

    Gorgeous thanks for sharing your ideas

  • @silviadossantoszagolin9668
    @silviadossantoszagolin9668 Год назад +1

    Obrigado por compartilhar seu conhecimento trabalho maravilhoso... Parabéns!!!

  • @paulinabaez9924
    @paulinabaez9924 Месяц назад

    Qué hermoso trabajo, gracias por compartir!!

  • @1234eera
    @1234eera 2 года назад +1

    thank you so mush for sharing your amazing and nice designs

  • @jobaloney1334
    @jobaloney1334 11 месяцев назад +1

    Nice touch with vanilla caviar added to white chocolate

  • @ahthisisgood
    @ahthisisgood 3 года назад +8

    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. 🙇

  • @hedivanm2950
    @hedivanm2950 3 года назад +1

    Thanks a lot for your precious explanation

  • @traidingyulceraf.5193
    @traidingyulceraf.5193 11 месяцев назад +1

    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

  • @mikeemery9380
    @mikeemery9380 3 года назад +3

    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!!

  • @antonellocalc
    @antonellocalc 2 года назад +1

    Dear Marcus, your videos are very nice and professional at the same time! Thanks for sharing your precious knowledge

  • @luciatua8387
    @luciatua8387 8 месяцев назад

    Que hermoso trabajo!!! 😍😍😍.. gracias por compartir tu experiencia y habilidades en este arte de la bombonería!!!..😃😊🙏🏻🙏🏻🙏🏻🤗🤗🤗

  • @nancyhoekman6706
    @nancyhoekman6706 3 года назад +1

    Thank you for always sharing your knowledge!!!!

  • @mrsmmsimon
    @mrsmmsimon 3 года назад +4

    Love your chocolate decor videos!

  • @lesliepalzer1559
    @lesliepalzer1559 3 года назад +3

    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 🇩🇪

  • @bubu1313
    @bubu1313 3 года назад +4

    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!

    • @suganyaanand8052
      @suganyaanand8052 3 года назад

      @@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

  • @raquelgomesdasilva1185
    @raquelgomesdasilva1185 Год назад

    Verdadeira obra de arte!!👏👏👏

  • @BrittneeKay
    @BrittneeKay Год назад +2

    Wow I love this design! Can I ask what you added to the white chocolate for the small black dots? Looks great 🤤

    • @SweetKitchenSkills
      @SweetKitchenSkills  Год назад +1

      Vannillaseeds😎. Welcome to my channel. I hope you will come back😉

    • @BrittneeKay
      @BrittneeKay Год назад

      @@SweetKitchenSkills Thanks! Yes will come back for sure, I'm already subscribed. I love the look of those vanilla seeds. Thanks for the reply!

  • @islamurdutoenglish4389
    @islamurdutoenglish4389 10 месяцев назад

    Absolutely amazing🎉 Can we use dark chocolate with the same design?

  • @soumiraha23
    @soumiraha23 3 года назад +1

    I m impressed u r just awesome

  • @phillywonka955
    @phillywonka955 Год назад

    Nice work

  • @taynanimaribelmoralesrosen229
    @taynanimaribelmoralesrosen229 Год назад

    Olá boa tarde meu querido eu agradeço adorei saludos desde santa Catarina Florianópolis Brasil ❤

  • @supriyatandel96
    @supriyatandel96 3 года назад +2

    So satisfying to watch!!! I feel like making bonbons right away😍😍😍

  • @ashaakadam323
    @ashaakadam323 3 года назад +1

    Great skills

  • @TagbanuaPalawena
    @TagbanuaPalawena Год назад

    😮So nice❤love it your design. 😊

  • @rebeccareid4335
    @rebeccareid4335 Год назад +1

    I love this design!

    • @SweetKitchenSkills
      @SweetKitchenSkills  Год назад

      Thank you. I hope you will watch my other videos too🫶

    • @rebeccareid4335
      @rebeccareid4335 Год назад

      @@SweetKitchenSkills Absolutely! I can't wait to learn!

  • @ninclarke1357
    @ninclarke1357 10 месяцев назад

    Beautiful 😊

  • @nossopotedecadadia
    @nossopotedecadadia 4 месяца назад

    Excelente, tudo muito lindo e fico feliz que seja traduzido pois perco muitas aulas que não são traduzidas, obrigada.

  • @lisaanderson135
    @lisaanderson135 3 года назад +1

    More beautiful shell designs! Thank you 😊

  • @maritzaprado4173
    @maritzaprado4173 9 месяцев назад

    Sencillamente.... espectacular!😃

  • @cottonclarksa
    @cottonclarksa 3 года назад +1

    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!

    • @cottonclarksa
      @cottonclarksa 3 года назад

      @@SweetKitchenSkills Ahhhh, yes. Melissa Coppel is quite advanced. :)

  • @shehnaazv4572
    @shehnaazv4572 3 года назад +1

    Awesome shine on the bon bons. Learning a lot from you. Thank you.

  • @beatnspeak
    @beatnspeak 3 года назад +1

    wonderful ! What is the size of the bonbons in the mold? Thank you

  • @__OS__
    @__OS__ 2 года назад

    Good videos and nice designs! Thanks for sharing!

  • @tarvindersingh9895
    @tarvindersingh9895 3 года назад +1

    First to watch this awesome video

  • @cottonclarksa
    @cottonclarksa 2 года назад

    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!

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 года назад +1

      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.

    • @cottonclarksa
      @cottonclarksa 2 года назад

      @@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.💜🙏

  • @josefinevomberg8437
    @josefinevomberg8437 2 года назад

    Thank you for your work.

  • @marisapimenta4267
    @marisapimenta4267 Год назад

    Lindíssimo!! Salvador-Ba

  • @Tauchervirus
    @Tauchervirus 3 года назад

    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. :-)

    • @Tauchervirus
      @Tauchervirus 3 года назад

      @@SweetKitchenSkills Werde ich machen. 😍

  • @krisnvt1256
    @krisnvt1256 3 года назад

    Very nice! what are the black spots in your white chocolate?

  • @СветланаАтанасова-э1я

    So lovely! Thank you!

  • @christiebroutin4442
    @christiebroutin4442 3 года назад +1

    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 🙏🏽

    • @SweetKitchenSkills
      @SweetKitchenSkills  Год назад +1

      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.

    • @SweetKitchenSkills
      @SweetKitchenSkills  Год назад

      Oil and fat based is the same too me. You Can buy pre-colored cocoa butter from Pavoni. Works very well.

  • @sandramockel7429
    @sandramockel7429 10 месяцев назад

    Amazing Love it

  • @monsem4378
    @monsem4378 2 года назад

    Thank you for the video!

  • @matheeq
    @matheeq 3 года назад +1

    So beautiful 😍

  • @tiagotitto7852
    @tiagotitto7852 3 года назад +1

    AMAZING Man

  • @LizzyJ09
    @LizzyJ09 3 года назад +1

    Love your videos! Wondering what kind of Gold dust you used and what were your ratios? Thank you!!

    • @SweetKitchenSkills
      @SweetKitchenSkills  3 года назад +2

      Thx. Pavonis. I didnt scale. Just mixed the color in until really Gold 😉

  • @Magia0901
    @Magia0901 4 месяца назад

    Fantástico ❤😊

  • @Automedon2
    @Automedon2 2 месяца назад

    Is there a way to add the color layer if you don't have an airbrush? I'm thinking that painting the cocoa butter would disturb the gold

  • @nataliestruk8948
    @nataliestruk8948 3 года назад +1

    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

    • @skychulla7600
      @skychulla7600 2 года назад

      Tempering chocolate with mycryo ( you will never fail) ruclips.net/video/hbSOnofE5rU/видео.html

    • @SweetKitchenSkills
      @SweetKitchenSkills  Год назад

      Please watch all my videos. Then you will understand.

  • @joharris8320
    @joharris8320 2 года назад

    Which Iwata model is this and what duse/nozzle size? Thank you. Great design

  • @TeuxUwU
    @TeuxUwU 6 месяцев назад

    Lindíssimo!!!

  • @juvonneallen5910
    @juvonneallen5910 3 года назад +1

    What would you recommend me to use and cover the molds in the fridge?

  • @miriancoelho4255
    @miriancoelho4255 2 года назад

    Beautiful!!! 😍😍😍

  • @Mahdi-pr6mi
    @Mahdi-pr6mi 2 года назад

    سلام من ایرانی هستم،بسیار هنرمند و حرفه ای هستید.من هم علاقمند به یادگیری شکلات دست ساز هستم.

  • @sirlenesantos7863
    @sirlenesantos7863 Год назад

    Parabéns!!! Belíssimo trabalho

    • @SweetKitchenSkills
      @SweetKitchenSkills  Год назад

      I dont know!

    • @Zeemandela
      @Zeemandela Год назад

      ​@@SweetKitchenSkillsshe said : " congratulations for you work". IS portuguese.

  • @bosswanlian6963
    @bosswanlian6963 3 года назад +1

    Nice

  • @abdellahbelarbi2495
    @abdellahbelarbi2495 3 года назад +1

    Merci chef

  • @nicolerodriguezaguad9682
    @nicolerodriguezaguad9682 3 года назад +1

    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?

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 года назад

      Hello. Did you watch my video about best mold temperature?

  • @malisa.........668
    @malisa.........668 10 месяцев назад

    heyyy i wanna know which air brush you used in this video.
    how much it cost????

  • @soumiraha23
    @soumiraha23 3 года назад +1

    How can you make this black colour?

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 года назад

      You just mix Black Pavoni powder into the cocoa butter. Watch my video on, how to make your own colored cocoa butter😎😎

  • @cottonclarksa
    @cottonclarksa 3 года назад +2

    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!)

  • @LoveLove-ec9tf
    @LoveLove-ec9tf Год назад

    How do you get them to be so shiny ?✨ ❤

  • @ivannaivanova8542
    @ivannaivanova8542 8 месяцев назад

    i tempered my cocoa butter but it is too runny to decorate, what should i do?

    • @SweetKitchenSkills
      @SweetKitchenSkills  8 месяцев назад

      Watch more of my videos.😉
      Cool your mold to 18 C. Cocoabutter 28 C. Spray thin layers.

  • @meireartesa5856
    @meireartesa5856 Год назад

    Muito lindo parabéns ❤

  • @platonmedvedev8919
    @platonmedvedev8919 2 года назад

    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?

  • @aselek777
    @aselek777 3 года назад

    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!

    • @SweetKitchenSkills
      @SweetKitchenSkills  Год назад

      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.

  • @OsamaAlshabi-wv2vu
    @OsamaAlshabi-wv2vu 5 дней назад

    😍😍😍😍😍😍👏👏👏👏

  • @Thesyrianlujain
    @Thesyrianlujain 5 месяцев назад

    How to temper the cocoa butter?

  • @kc-un7by
    @kc-un7by 3 года назад

    beautiful

  • @LASGALLEGAS1
    @LASGALLEGAS1 2 года назад

    Q tipo de aerografo usa,para repostería sin compresor?

  • @siobhanobrienmurphy
    @siobhanobrienmurphy 3 года назад +1

    When is your next Course?

  • @phonoscopios
    @phonoscopios 2 года назад

    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?

  • @GOLMUS
    @GOLMUS Год назад

    Merci

  • @fatimapol9293
    @fatimapol9293 3 года назад +1

    Que trabalho lindooooooooooooo!!!! Brasil

  • @annelisechristensen543
    @annelisechristensen543 3 года назад

    Jeg elsker guld og sort sammen 👍

  • @saiqaimran992
    @saiqaimran992 2 года назад

    Videos r so good. But tell names of ingredients ,show bottles plz

  • @zoetaylor5017
    @zoetaylor5017 10 месяцев назад

    You could make chocolate eye balls.

  • @mohamedfahim5757
    @mohamedfahim5757 2 года назад

    Chef are you sure white chocolate temperature is 32c ?

  • @أمسيرينوسيل
    @أمسيرينوسيل 4 месяца назад

    Waw❤

  • @شريفهابوعصب
    @شريفهابوعصب 2 года назад

    How do I keep the rest of the cocoa butter?

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 года назад

      Hello. Let it crystallize. Store in a cupboard at room temperature.

  • @elizabethmeier6997
    @elizabethmeier6997 Год назад

    very gut

  • @mjjcht2
    @mjjcht2 3 года назад +1

    👏👏👏

  • @hakima_space
    @hakima_space 3 года назад +1

    👍👍👍👍❤️❤️❤️❤️❤️

  • @daizeosswald7521
    @daizeosswald7521 2 года назад

    Tem como traduzir pra português , isso é chocolate branco com que e esse brilho o que é

  • @angelamem511
    @angelamem511 Год назад

  • @claudineriduet3805
    @claudineriduet3805 2 года назад

    ❤❤❤❤❤❤❤

  • @kathybray7156
    @kathybray7156 Год назад

    Golenring bon bons
    ❤😂

  • @meriemsnoussi626
    @meriemsnoussi626 Год назад

    Pleas the marque of colour

    • @SweetKitchenSkills
      @SweetKitchenSkills  Год назад

      I allways use Pavoni. Havent you watched my other videos😉

  • @traidingyulceraf.5193
    @traidingyulceraf.5193 11 месяцев назад

    Bello

  • @marleteneresdeoliveira9183
    @marleteneresdeoliveira9183 8 месяцев назад

    ❤❤❤❤❤❤👍👍👍👍👍👍🇧🇷🇧🇷🇧🇷

  • @جمانهعلي-د7ض
    @جمانهعلي-د7ض 2 года назад

    😮😮😮

  • @gabrielesgermancookieschoc8452
    @gabrielesgermancookieschoc8452 3 года назад

    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 ?

    • @gabrielesgermancookieschoc8452
      @gabrielesgermancookieschoc8452 3 года назад

      @@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 !

    • @gabrielesgermancookieschoc8452
      @gabrielesgermancookieschoc8452 3 года назад

      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 !!!

    • @gabrielesgermancookieschoc8452
      @gabrielesgermancookieschoc8452 3 года назад +1

      Problem geloest ! Compound chocolate is not compatible with cocoa butter !

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 года назад

      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

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 года назад +1

      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???

  • @juancarlosganzarainarcila5026
    @juancarlosganzarainarcila5026 Год назад +1

    Excele nt congratulation👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

  • @nourjabro5502
    @nourjabro5502 2 года назад +1

    ك