И в вакуумный пакетик запечатали , и в бумажечку завернули, и в мешочек с висячей этикеточкой уложили, а потом еще и в картонную коробочку по две штучки упаковали. Прямо четырехуравневая защита. Какие затраты на упаковку, а потом сколько мусора.
Delicious!...but why you people have to use so many layers of papers or materials... it's like one sheet of plastic or paper is not enough...You jave to put it all on paper and inside another paper or plastic...on top, you put it all inside a box, with more tissue or paper in there.... and ribbons and labels and stuffs... it's too much, just the chocolate please
They use soooooo much plastic in their production. It uses more plastic than chocolate to make those. Quite disappointing. Hope they are developing a way to produce those without all the waste of plastic involved because it is kind of an obscene waste of plastic really...
For those curious about the spreading of the chocolate on the countertop: It's called tempering. Tempering is the regulation of the crystallization process of your chocolate by dissolving the extant crystal structure and recrystallizing the chocolate by bringing it to very specific temperatures in sequence. Done correctly, this gives the chocolate that satisfying snap and a glossy sheen. You can see the snap in action here when they break up the dark chocolate sheets. Marble countertops are useful because they are very efficient at transferring the heat away from the chocolate and the spreading is done to make the temper as even as possible (the process finishes in the bowl, you just want to create as many 'seed' crystals as possible which is why it's fine when they leave some chocolate in the bowl, it'll crystallize correctly after being mixed). While tempering may look easy, it's actually quite a hard skill to master. These people are very skilled. To compare: Whenever you eat a chocolate snack where the chocolate is matte and bends or smudges very easily, that's untempered chocolate. It's useful for many types of chocolate bars or to coat stuff in. Whenever you eat something where the chocolate is glossy and snaps in chunks, you're eating tempered chocolate. This affects both the texture and the flavour profile. Both have their uses though.
De verdad siempre me impresionan los cheffs coreanos, exceptonestos, he visto maestros chocolateros mexicanos y de verdad los de corea quedan muy por debajo de los maestros chocolateros mexicanos que hacen verdaderas obras de arte y deliciosas.
Creo que usan demasiado plástico que podrían evitarse, como en el que envuelven los chocolates para refrigerarlos, podrían comprar mejor unos moldes y hasta costos ahorrarían y ayudarían al planeta en mi opinión 🤷
Technically the best way to “Temper” Chocolate for the finest texture and shiniest glaze! That kitchen looked spotless and the teamwork was amazing! Bravo! 👏🏼👏🏼👏🏼👏🏼👏🏼
Aqui em Mirassol Sp tem uma sorveteria que tem no menu a Feijoada de sorvete. Põe o soevete na tigelinha, por cima põe a " farofa" que é o biscoito torrado ( acho, ou paçoca), põe o chocoball preto por cima ( como se fosse o feijão) e a calabresa cortadinha ( que é essa feita de chocolate). Fica uma delícia o sorvete além de fofo com aparência de feijoada mas tudo d sorvete e doces. Deve ter na net fotos
По мне так ,взяли и испортили шоколад. Понапихали, ладно бы орехов, так ещё и цукатов, сушеных ягод и как вишенка на торте - кукурузных хлопьев. Фигня полная
Thank you for the amazing demo. All looks so yummy! The craftsmanship is outstanding. Thank you for not playing any music so we could hear the soothing sounds of the preparation and kitchen.
I mean, if this is what you call processed food, then I'm sorry to disappoint you, but unless you grow your own veg, you're going to be disappointed. I mean yeah, it's obviously processed because it goes through the process of being made, but other than that, this is very light. They use no major additives and it's all made by hand. To be fair though, all chocolate is a heavily processed food. The path from cocoa bean to edible chocolate is more complicated than many people realize.
I want people to experiment with singhadha flour, grill the singhadha flour, add to the chocolate recipe. Watch the result. I have eaten singhadha halwa barfi, it's very delicious. You don't need milk powder to give flavor to singhadha. If coco and singhadha goes well, we can enjoy more choklets. Please purchase dry whole singhadha for experiment and crush by your self. Jay shree ram.
It's called tempering. Tempering is the regulation of the crystallization process of your chocolate by dissolving the extant crystal structure and recrystallizing the chocolate by bringing it to very specific temperatures in sequence. Done correctly, this gives the chocolate that satisfying snap and a glossy sheen. You can see the snap in action here when they break up the dark chocolate sheets. Marble countertops are useful because they are very efficient at transferring the heat away from the chocolate and the spreading is done to make the temper as even as possible (the process finished in the bowl, you just want to create as many 'seed' crystals as possible which is why it's fine when they leave some chocolate in the bowl, it'll crystallize correctly after being mixed). While tempering may look easy, it's actually quite a hard skill to master. These people are very skilled. To compare: Whenever you eat a chocolate snack where the chocolate is matte and bends or smudges very easily, that's untempered chocolate. It's useful for many types of chocolate bars or to cost stuff in. Whenever you eat something where the chocolate is glossy and snaps in chunks, you're eating tempered chocolate. This affects both the texture and the flavour profile. Both have their uses though.
Glad I checked the comments, wasn't getting why they pour chocolte on a table fold it around then put it back in the bowl and pour it, it's called tempering the chocolate for a finer texture and shiny glaze.
Well, no. There's a lot more that goes into that. You need to pick the right chocolate to harmonize the flavour profile (believe me, there's a *lot* of chocolate out there), you have to find the right balance if ingredients, you can see them tempering the chocolate here (much harder than it looks) and you need to do all of that at a commercially viable pace. Looks easy, isn't quite as easy as it looks.
So we have a piece of choco packed in foil, paper, foil, paper, paper, paper, foil. 7 times packed before it even goes in the warehouse: then it's again paper, paper, foil. Total min 10 times packed for something so small. And this company and clients are probably "Eco" XD. More plastic and paper. More :)
Это для остывания. Шоколад плавится при высокой температуре, а для того, чтобы с ним легче и быстрее было работать, его надо остудить. Тогда он и в холодильнике застынет намного быстрее. По крайней мере в Hercules Candies (есть такой канал одной домашней кондитерской компании) так объясняли))
Se me hizo agua la boca🤤🤤 cuando los puedo probar 🙏 se ve que son una delicia, gracias por antojarme. Y gracias por su bondad en mostrar ese proceso tan delicado, y tan laborioso. ....los amo 💕💕💕
its a process called tempering the chocolate, it gives that chocolate texture when you bite into, if you dont do the tempering process the chocolate will end up crumbly and not tasty when you eat it
To expand upon the previous commenter, tempering is the process of regulating the crystallization process of your chocolate by dissolving the extant crystal structure and recrystallizing the chocolate by bringing it to very specific temperatures. Done correctly, this gives the chocolate that satisfying snap and a glossy sheen. You can see the snap in action here when they break up the dark chocolate sheets. Marble countertops are useful because they are very efficient at transferring the heat away from the chocolate. While tempering may look easy, it's actually quite a hard skill to master. These people are very skilled. To compare: Whenever you eat a chocolate snack where the chocolate is matte and bends or smudges very easily, that's untempered chocolate. It's useful for many types of chocolate bars or to cost stuff in. Whenever you eat something where the chocolate is glossy and snaps in chunks, you're eating tempered chocolate. As the commenter before me mentioned, this affects the texture and flavour profile. Both have their uses though.
Yes. What you see them do in that marble countertop is the tempering process by which you control the crystallization of the chocolate via very specific temperature regulation to achieve the proper texture profile. You only really temper chocolate so the white liquid is white chocolate.
انت عينك جت علي الدعوه دي يبقي من نصيبك روح الله يجبر بخاطرك جبر جميلا يتعجب له اهل السموات والارض حتي تفيض الدموع من عينيك فرجا وسيتحقق كل شئ تتمناه فقط ابتسم وتوكل علي الحي القيوم الذي لايغفل ولا ينام🙏🤲
По всем поверхностям поскребли, всё с поверхности подобрали- что-то больше и шоколада не хочется. Если весь шоколад так делают-запросто отобьют всю охоту его есть.
Not so. You have to carefully balance the chocolate flavour profile against the nuts. Take the wrong chocolate and the taste may be less interesting. And there's hundreds of chocolate varieties with different flavour profiles. The nuts may be a major ingredient but the chocolate is what ties it all together.
Il y a très longtemps que cela se fait à Lyon, avec la rosette de Lyon en chocolat 🍫, parfaite imitation du célèbre saucisson tellement délicieux . Un pure délice au goût très parfumé . 🥰🧜🏼♀️🇫🇷
И в вакуумный пакетик запечатали , и в бумажечку завернули, и в мешочек с висячей этикеточкой уложили, а потом еще и в картонную коробочку по две штучки упаковали. Прямо четырехуравневая защита. Какие затраты на упаковку, а потом сколько мусора.
Delicious!...but why you people have to use so many layers of papers or materials... it's like one sheet of plastic or paper is not enough...You jave to put it all on paper and inside another paper or plastic...on top, you put it all inside a box, with more tissue or paper in there.... and ribbons and labels and stuffs... it's too much, just the chocolate please
They use soooooo much plastic in their production. It uses more plastic than chocolate to make those. Quite disappointing. Hope they are developing a way to produce those without all the waste of plastic involved because it is kind of an obscene waste of plastic really...
Do you have any suggestions for alternatives to the stuff they use in the video?
@@aris6745 everyone says big but they cant do it themselves XD
It's a handmade product. The packaging is unfortunately necessary for sales. These companies rely on selling their product as a luxury item.
مجهود رائع وبفضل استخدام الأيدي في العمل سوف يكون الطعم غاية في الروعة لأن هناك فرق كبير وشاسع بين العمل التقليدي المتقن والعمل المصنعي
Все Быстро!
Чисто!
Вкусно!
Красиво!!!
Молодцы!!!🤝🤝🤝❣❣❣❣👍💯👍👍👍👍🙏🙏🙏💐💐💐💐💐💐💐💐💐💐💐💐💐
That's cool, looks like it'll be tasty, but that's A LOT of packaging.... 😬
For those curious about the spreading of the chocolate on the countertop:
It's called tempering.
Tempering is the regulation of the crystallization process of your chocolate by dissolving the extant crystal structure and recrystallizing the chocolate by bringing it to very specific temperatures in sequence. Done correctly, this gives the chocolate that satisfying snap and a glossy sheen. You can see the snap in action here when they break up the dark chocolate sheets.
Marble countertops are useful because they are very efficient at transferring the heat away from the chocolate and the spreading is done to make the temper as even as possible (the process finishes in the bowl, you just want to create as many 'seed' crystals as possible which is why it's fine when they leave some chocolate in the bowl, it'll crystallize correctly after being mixed).
While tempering may look easy, it's actually quite a hard skill to master. These people are very skilled.
To compare:
Whenever you eat a chocolate snack where the chocolate is matte and bends or smudges very easily, that's untempered chocolate. It's useful for many types of chocolate bars or to coat stuff in.
Whenever you eat something where the chocolate is glossy and snaps in chunks, you're eating tempered chocolate.
This affects both the texture and the flavour profile.
Both have their uses though.
De verdad siempre me impresionan los cheffs coreanos, exceptonestos, he visto maestros chocolateros mexicanos y de verdad los de corea quedan muy por debajo de los maestros chocolateros mexicanos que hacen verdaderas obras de arte y deliciosas.
Bravi , e un proditto fatto con cura molto con cura e curato nei minimi dettagli come facciamo noi Italiani .
Тоже мне изобретение, моя Бабуля готовила мне шоколадную колбасу ещё 1985году
How many besides myself wanted to reach into the video and grab a sample of each of the processes. Mmmmmmmm!
Japonlar ve Korelilerin gıda sektöründeki temizliğine hayranım.
Шпатель!!! Незаменимый инструмент, как в строительстве, так и в кулинарии!😄
Creo que usan demasiado plástico que podrían evitarse, como en el que envuelven los chocolates para refrigerarlos, podrían comprar mejor unos moldes y hasta costos ahorrarían y ayudarían al planeta en mi opinión 🤷
В нашем детстве все мамы готовили нам шоколадную колбасу. Тоже мне прорыв
와 근데 진짜 깨끗해보인다 소리도 너무 듣기좋음 ❤️❤️🎶
Gracias un 😘 desde Barcelona ❤️
Essa função do RUclips de traduzir os comentários é muito boa
Technically the best way to “Temper” Chocolate for the finest texture and shiniest glaze! That kitchen looked spotless and the teamwork was amazing! Bravo! 👏🏼👏🏼👏🏼👏🏼👏🏼
no the best way is with machine totaly decrystalise chocolate or silk cocoa butter
in Romania it is called biscuit salami. it's the cheapest cake.
Czekolada z orzechami, która wygląda jak kupa. No po prostu super mistrz czekolady, nie ma co...
Мы такую салями все детство ели, в 60х годах прошлого века, дома все делали.
Aqui em Mirassol Sp tem uma sorveteria que tem no menu a Feijoada de sorvete.
Põe o soevete na tigelinha, por cima põe a " farofa" que é o biscoito torrado ( acho, ou paçoca), põe o chocoball preto por cima ( como se fosse o feijão) e a calabresa cortadinha ( que é essa feita de chocolate). Fica uma delícia o sorvete além de fofo com aparência de feijoada mas tudo d sorvete e doces. Deve ter na net fotos
Yo quiero.!!!. Pero me gustaría q. Mostrarán desde el principio la lo q. Es el chocolate fundido. Gracias todo bien muy bien hecho felicitaciones 👌😊.
Приятно смотреть на чёткую,слаженную работу никаких лишних движений💖💖💖
@Tina Be хз
По мне так ,взяли и испортили шоколад. Понапихали, ладно бы орехов, так ещё и цукатов, сушеных ягод и как вишенка на торте - кукурузных хлопьев. Фигня полная
Thank you for the amazing demo. All looks so yummy! The craftsmanship is outstanding. Thank you for not playing any music so we could hear the soothing sounds of the preparation and kitchen.
Well that seemed like a hellish amount of work - and plastic waste.
Makes me never want to eat processed food again...
I mean, if this is what you call processed food, then I'm sorry to disappoint you, but unless you grow your own veg, you're going to be disappointed.
I mean yeah, it's obviously processed because it goes through the process of being made, but other than that, this is very light. They use no major additives and it's all made by hand.
To be fair though, all chocolate is a heavily processed food. The path from cocoa bean to edible chocolate is more complicated than many people realize.
Слаженно, аккуратно, добросовестно работают. А шоколад 👍
Похоже, они стырили у нас рецепт нашей сладкой колбаски из детства))) усовершенствовали и выдают за своё)) но очень красиво и наверняка вкусно!
@@Анна-т9с1п Да я детям часто такую колбаску готовлю 😊
@@Naimanbaeva_Bздорово!! как я в детстве её любила))) А сейчас неззззяяя))
В хорошем шоколаде должно быть много какао-масла (это самое ценное), а в Корее шоколад производят без какао-масло. Такой шоколад не вкусный.
테이블에 초콜렛을 부어서 한번씩 섞는 이유는 뭔가요?
부어서 섞는걸 템퍼링이라고 합니다.
템퍼링(적온처리법)이란 초콜릿에 들어 있는 카카오버터를 안정적인 베타 결정으로 굳히는 작업을 말한다.
템퍼링은 특히 카카오버터 함량이 높은 고급 초콜릿을 만들 때 반드시 해주어야 한다.
- 네이버 지식백과
템퍼링 이라는 기술인걸로 알아요. 저걸하면 윤기나고 상온에서 잘 굳는다고 해요
순수한 초콜릿은 템퍼링이라는 과정을 거쳐야 안정이 되어 식감도 좋아지고 잘 녹지도 않습니다.
쇼콜라티에들이 보통 저렇게 전문적으로 다루죠 템퍼링이라고 하는데 원래 보통은 2개에 도구로 칼처럼 부딪혀서하는게 일반적인데 여기서는 뭉쳤다 피면서 하네요 ^.^식감이 부드러워진다고하네요.일류 쇼콜라티에가 만든 초콜릿하나에 몇십만원씩 한다고하니 매우중요한작업이라고하네요.
Why do they smear it on the table and then scoop it up? What purpose does that serve?
En que país es esto? No se ve todos los días, acá no tenemos esas ricuras😒
왜 초콜릿을 펼쳤다가 다시 담는건가용...??
영상 되게 좋아요🥰💕💕💕💕!!!!!!
쉽게 녹지 않도록 템퍼링이라는 과정을 거치는겁니당 템퍼링을 하지 않으면 쉽게 녹는다고 하더라구요
It will be delicious in taste. But so much plastic is used, which can be avoided.
I watch lots of Korean cake, cookie, and chocolate videos. You guys are always super clean about it and everything ALWAYS looks 😍 AMAZING!!
I want people to experiment with singhadha flour, grill the singhadha flour, add to the chocolate recipe. Watch the result.
I have eaten singhadha halwa barfi, it's very delicious.
You don't need milk powder to give flavor to singhadha. If coco and singhadha goes well, we can enjoy more choklets.
Please purchase dry whole singhadha for experiment and crush by your self.
Jay shree ram.
Looks delicious but so much plastic really concerns me
I know right? Cud've use a mold to refrigerate the choc
Revolução de chocolate 🍫 chocolate 🍫 🍫 🍫 🍫 🍫 🍫 de salame feito por um ☝️ mestre de chocolate 🍫 🍫 🍫 🍫 🍫 🍫
일일이 수제였군여.. 시중 가격이 비싼 게 아니네요.. 다 이유가 있었어!! 주문전에 검색해봤는데, 주문해야겠네요❤
اريد أن اتذوقها اعشق الشوكلاته بالمكسرات
I always love chocolate and this is one of the most satisfying video about chocolate.. thank you for sharing..
I love their team effort and cooperation in making these delicious chocolate snacks 😋😋😋😋😋👍👍👍👍👍🍫🍫🍫🍫🍫🍫🍫
its a job
@@SalanaWolfie XD
Harika, benimde olsun çok isterim💜💫
Why was the white chocolate spread all over the table? Then the milk chocolate after? What was the purpose of it being spread on a table?
It's called tempering.
Tempering is the regulation of the crystallization process of your chocolate by dissolving the extant crystal structure and recrystallizing the chocolate by bringing it to very specific temperatures in sequence. Done correctly, this gives the chocolate that satisfying snap and a glossy sheen. You can see the snap in action here when they break up the dark chocolate sheets.
Marble countertops are useful because they are very efficient at transferring the heat away from the chocolate and the spreading is done to make the temper as even as possible (the process finished in the bowl, you just want to create as many 'seed' crystals as possible which is why it's fine when they leave some chocolate in the bowl, it'll crystallize correctly after being mixed).
While tempering may look easy, it's actually quite a hard skill to master. These people are very skilled.
To compare:
Whenever you eat a chocolate snack where the chocolate is matte and bends or smudges very easily, that's untempered chocolate. It's useful for many types of chocolate bars or to cost stuff in.
Whenever you eat something where the chocolate is glossy and snaps in chunks, you're eating tempered chocolate.
This affects both the texture and the flavour profile.
Both have their uses though.
Very labor intensive candy. So many steps. Sounds good and nutty.
Glad I checked the comments, wasn't getting why they pour chocolte on a table fold it around then put it back in the bowl and pour it, it's called tempering the chocolate for a finer texture and shiny glaze.
В первый раз вижу, чтобы обычную, всем знакомую, "шоколадную колбасу" назвали салями. Креативно.
Да это же колбаса из печенья и сгущенки)) только тут начинка разнообразнее
Только тут орехи, миндаль и сухофрукты в шоколаде🥰
Да только зачем они рекомендуют его к пиво вот вопрос
Great job y'all stay safe and healthy.
А где производство самого шоколада?
Hay thật sự, cảm ơn Đức Phúc mang cho mình dòng cảm xúc này!
All my fave nuts….pistachios, almonds, hazelnuts + cranberries, apricots…..sooooo yummmy ❤️. The packaging is first class. Where’s this shop ?
in south korea
Love from Serbia !💕
Que deliciosos se ven saludito desde México
Wow 😲 so delicious 😋😋🤤🤤🤤 I love to eat chocolate 🍫🍫 From Singapore 🇸🇬
Seguro son bien caro eso brega y es de calidad
기업에서 비닐사용을 줄여야해요
I love the skill and workmanship! Do you sell these in the USA, or thru the mail?
Que rico!!!👏👏👏. Excelente trabajo , felicitaciones!!👌💜
Supet!!! 👍❤️🌹🙏🌟🌹
So mix chocolate, nuts and fruit together, roll it up and vacuum seal it... Got it
Well, no.
There's a lot more that goes into that. You need to pick the right chocolate to harmonize the flavour profile (believe me, there's a *lot* of chocolate out there), you have to find the right balance if ingredients, you can see them tempering the chocolate here (much harder than it looks) and you need to do all of that at a commercially viable pace.
Looks easy, isn't quite as easy as it looks.
Olá muito obrigado pela ajuda adorei saludos dedes Santa Catarina Florianópolis Brasil
У нас все кому за 35 лет знают этот рецепт...он у нас шоколадной колбасой называется
So we have a piece of choco packed in foil, paper, foil, paper, paper, paper, foil. 7 times packed before it even goes in the warehouse: then it's again paper, paper, foil. Total min 10 times packed for something so small. And this company and clients are probably "Eco" XD. More plastic and paper. More :)
It's a handmade product. The packaging is unfortunately necessary for sales. These companies rely on selling their product as a luxury item.
Harika görünüyor,benim olmasını çok isterdim,yiyenlere afiyet olsun💜💫
Is it available on Amazon? How much cost you for this chocolate?
فيديو رائع 🤍اتمنى لو كنت في كوريا لكي اجربها 😩💔
Завораживает! Наверняка, очень вкусно) а зачем шоколад по столу гоняют?
Это для остывания. Шоколад плавится при высокой температуре, а для того, чтобы с ним легче и быстрее было работать, его надо остудить. Тогда он и в холодильнике застынет намного быстрее. По крайней мере в Hercules Candies (есть такой канал одной домашней кондитерской компании) так объясняли))
Пирожное картошка на корейский лад🥰
В чем революция? пирожное "Картошка" делают :)
Nossa!!! QUE PERFEIÇÃO....MIL PARABENS.....que capricho.....deve ter ficado uma delícia....DEUS abençoe muito vcs
I don't appreciate too much packaging
OHHH..... YUMMMY!!!!!! 👍👍👍Thanks for sharing 😋😋😋
Se me hizo agua la boca🤤🤤 cuando los puedo probar 🙏 se ve que son una delicia, gracias por antojarme. Y gracias por su bondad en mostrar ese proceso tan delicado, y tan laborioso. ....los amo 💕💕💕
*_I was hungry watching this video. Is there anyone like me?_* 😝😝😝
Просто идеально👍
So much material wasted on the packaging. Its nice but the customer will throw it way...
Как здорово и красиво работают люди!
El sonido del chocolate quebrandose es música para mis oídos 💕
Deve estar uma delícia!
Looks delicious. Do they happen to sell them in America? If so i would love to buy a few boxes
Se ve exelente 👍
👍👍👍 mantap
생각보다 초코의 비율보단 다른 견과류 등의 비율이 더 많네요🤔
Why mix the chocolate on marble countertop?
I’ve only ever seen fudge go through this process.
its a process called tempering the chocolate, it gives that chocolate texture when you bite into, if you dont do the tempering process the chocolate will end up crumbly and not tasty when you eat it
To expand upon the previous commenter, tempering is the process of regulating the crystallization process of your chocolate by dissolving the extant crystal structure and recrystallizing the chocolate by bringing it to very specific temperatures. Done correctly, this gives the chocolate that satisfying snap and a glossy sheen. You can see the snap in action here when they break up the dark chocolate sheets.
Marble countertops are useful because they are very efficient at transferring the heat away from the chocolate.
While tempering may look easy, it's actually quite a hard skill to master. These people are very skilled.
To compare:
Whenever you eat a chocolate snack where the chocolate is matte and bends or smudges very easily, that's untempered chocolate. It's useful for many types of chocolate bars or to cost stuff in.
Whenever you eat something where the chocolate is glossy and snaps in chunks, you're eating tempered chocolate.
As the commenter before me mentioned, this affects the texture and flavour profile.
Both have their uses though.
Chocolate é tudo de bom😋😋😋
What is this white creamy batter? Is it white chocolate?
Yes.
What you see them do in that marble countertop is the tempering process by which you control the crystallization of the chocolate via very specific temperature regulation to achieve the proper texture profile.
You only really temper chocolate so the white liquid is white chocolate.
انت عينك جت علي الدعوه دي يبقي من نصيبك روح الله يجبر بخاطرك جبر جميلا يتعجب له اهل السموات والارض حتي تفيض الدموع من عينيك فرجا وسيتحقق كل شئ تتمناه فقط ابتسم وتوكل علي الحي القيوم الذي لايغفل ولا ينام🙏🤲
역시 최고 !!!!
По всем поверхностям поскребли, всё с поверхности подобрали- что-то больше и шоколада не хочется. Если весь шоколад так делают-запросто отобьют всю охоту его есть.
Oh Chocolate Yummy!👍❤❤
This seems to be less about chocolate and more about nuts.
Not so. You have to carefully balance the chocolate flavour profile against the nuts. Take the wrong chocolate and the taste may be less interesting. And there's hundreds of chocolate varieties with different flavour profiles.
The nuts may be a major ingredient but the chocolate is what ties it all together.
Il y a très longtemps que cela se fait à Lyon, avec la rosette de Lyon en chocolat 🍫, parfaite imitation du célèbre saucisson tellement délicieux . Un pure délice au goût très parfumé . 🥰🧜🏼♀️🇫🇷
Maravilloso su trabajo
Nice, but way too much packaging which ends in waste str8 away .... and too much plastic :-(
Wow looks like great 👍 amazing dessert 😍
Well this is just the best trail mix ever.
I am sure it's all delicious and the video is really cool, but there is nothing "revolutionary" (like the title suggests) in what they're doing
What's the name of the shop?
રલો 초콜릿 모양 하나 잡을려고 비닐을 ㅜㅜ
비닐은 세척해서 또 사용하실듯요
@@피엔피엠 버린다던데?
ㅉㅉ..
이런사람특 카페가서 빨대쓰는건 당연시함
상품성에 있어서 모양이 얼마나 중요한건데
그냥 모양하나 잡는다고 생각하는거부터가..
포장이 너무 과해서 초코가 고급스러워 보여요❤️
Wow excellent making. So nice to see
Soy de chile, quiero uno por favor 🙏
🤗🤗🤗 BONITO TRABAJO
🤗🤗🤗NICE WORK
I'm hungry 😀🍫
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