Beautiful final result, Markus! 🤩💯 I took courses with both chefs when I started my chocolate journey. Chef Amado has 'out of this world' design techniques, but suitable for special events only, as they are too complex and time consuming. Chef Jungstedt however, is absolutely fantastic for those who are just starting.
Thank you so much for teaching us such art! I've recently made some bonbons filled with my homemade limoncello cream and they were out of this world, couldn't have done them without you!
Wie nennt man bitte die Folien, auf die der Boden gespritzt wird und mit denen man auch generell beim Pralinen verschließen den Boden so schön glatt bekommt? 🙏
Øøøh. Ich denke cakesupply.ch/products/acetate-film-20-cm-x-10-m-clear-cake-transparent-acetate-roll-for-cakes-chocolate-mousse-cake-crafting?variant=44114946719910
![SEVENTEEN "손오공" Super [clean acapella]](http://i.ytimg.com/vi/IlQB1r54m9I/mqdefault.jpg)
![SEVENTEEN "손오공" Super [clean acapella]](/img/tr.png)
You have one of the best chocolate making channel! Vielen dank!
Thanks a lot. Where are the million subscribers😂
Die Mannschaft! So happy to see you making bonbons again. Really looking forward to the water technique video.
Have you seen the one where i wash the cocoa butter with water ? Cool technique.
I'm a patissier who is just getting into chocolate making. That piping trick was fucking genius! I'm so pleased the algorithm picked you up!
Its such an eye opener. Happy you like the trick🫶💪
That’s a fantastic little hack , your work is gorgeous ❤❤❤❤
Thanks🫶
Beautiful final result, Markus! 🤩💯
I took courses with both chefs when I started my chocolate journey. Chef Amado has 'out of this world' design techniques, but suitable for special events only, as they are too complex and time consuming. Chef Jungstedt however, is absolutely fantastic for those who are just starting.
Exactly. But my favorit chocolatier is Melissa Coppel♥️♥️
Stunning work and looks so tasty!! You continue to instruct and surprise me! ❤
Thank you so much 😃
Thanks so much for teaching us!!
You are so welcome! Thank you so much. It´s really hard work, i really appreciate your payment..
😮😮😮😮 OMG your work is incredible, please keep to educate us and expand our creativity! 🇧🇷🇧🇷🇧🇷
Thank you so much🫶
Beeeeautiful 😊
You are so talented! Thank you for teach us the sweeties and salted things you made. May God bless you!
Thank you so much. 🫶🫶🫶
Thank you so much for teaching us such art!
I've recently made some bonbons filled with my homemade limoncello cream and they were out of this world, couldn't have done them without you!
Limoncello cream sounds exyremly gooood🫶
Great video again but ooh those stars in your shirt hurt a lot. Cheers from Argentina 😉
Nice to have you here🫶🇩🇪🤘🏿
WOW!! Super idea for gift bonbons ( if I can stay away and not eat all of them myself….!)😅
Exactly🙏🫶
So talented thank you for your videos. I want to ask sir. How can we work with the rest of the chocolate can we re-use it ? Thank you for another time
Just temper again💪
😍😍🥰
Hvad hedder den form du har brugt, Markus? Det ser godt nok lækkert ud ❤ @sweetkitchenskills
Hvad den hedder? Det er ikke vigtigt hvor stor de bliver, mine er faktisk for store. Brug Ø 28 eller 30. Martellato eller Chocolateworld🫶
Wie nennt man bitte die Folien, auf die der Boden gespritzt wird und mit denen man auch generell beim Pralinen verschließen den Boden so schön glatt bekommt? 🙏
Øøøh. Ich denke
cakesupply.ch/products/acetate-film-20-cm-x-10-m-clear-cake-transparent-acetate-roll-for-cakes-chocolate-mousse-cake-crafting?variant=44114946719910
In Dänemark bestelle ich einfach chokolade plast. Keine Ahnung wie das auf Deutsch heisst🤔