Muito lindo os bombons. Estou aprendendo muito com seus vídeos. Recentemente casei com um finlandês no Brasil e enquanto aguardo a minha permissão de residência para viver na Finlândia, estou aprendendo a fazer bombons europeus para fazer alguns na Finlândia. Muito obrigada e que Deus abençoe.
They look absolutely amazing! great use of 3 different chocolates for the design. Can I ask you some questions around white chocolate? I have tried 3 times to use it when for moulding and it just sets up too quickly! I increase cocoa butter % (but not by 10 like in this video, I believe it starts at 28% without adding any extra), I tried today to keep the mould at 22 degree C and used a hairdryer to ensure the chocolate stayed warm in the piping bag, I tried shelling 2 mould cavities at a time which worked for the first 2 but every single time the chocolate sets up way to fast in the mould and I don't have enough time to tap it out and get a thin coat. If you have any suggestions would be greatly appreciated as I always learn a lot from you!
Thanks Bente. Alcohol is used as a preserve, i don’t now if it increases shelflive. There is a lot of water inside. That is what uou try to remove, for longer shelflive.
Hello If you watched my previous videos, you would know😉. Remember to do so. I do that when the chocolate is to viscous. In this way i get a thinner shell🫶
@ ah ok! I’m slowly working my way through all your videos. They are very instructive. One more question, what is your room temp when you do your chocs?
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Thank you!
Omg. Thank you so much. If everybody just gave me 1 dollar, Then i could create many more videos🙏
I think of how much I would have to pay for such instruction and this is a very small thank you for that.
Welcome back!! Beautiful work! Thank you for your instruction and inspiration! ❤
Thank you. 🫶🫶🫶
Gorgeous work! Thanks 🙏🏽🫶🏽
Thank you so much, i really appreciate it, keep me posted
This is pure art. Food for the eyes and for soul. I can imagine how good they must've been taste. Bravo!
These look fantastic can hardly wait to make them
🎉🎉felicitaciones que hermoso trabajo y se ve deliiiii,graciaspor compartir. Desde colombia
Wow. Colombia. Welcome to my channel🫶
Wow 🤩 they look incredible!
What a unique twist on a classic dish!
Que hermoso trabajo chef
WOW WOW WOW Very Nice So Beautiful I hope I do it as well as you, thanks for the inspiration
Looks delicious 😍
BIG FAN, THANKS 4 ALL VIDEOS
Thank you so much. 🫶
Beautiful 😍😋
I like this channel good work😊❤
Thank you so much, i really appreciate it, keep me posted.
Gracias Chef!!!
Muito lindo os bombons. Estou aprendendo muito com seus vídeos. Recentemente casei com um finlandês no Brasil e enquanto aguardo a minha permissão de residência para viver na Finlândia, estou aprendendo a fazer bombons europeus para fazer alguns na Finlândia. Muito obrigada e que Deus abençoe.
Finnland is beautifull🙏🙏🫶🫶
Divino❤❤❤
They look absolutely amazing! great use of 3 different chocolates for the design. Can I ask you some questions around white chocolate? I have tried 3 times to use it when for moulding and it just sets up too quickly! I increase cocoa butter % (but not by 10 like in this video, I believe it starts at 28% without adding any extra), I tried today to keep the mould at 22 degree C and used a hairdryer to ensure the chocolate stayed warm in the piping bag, I tried shelling 2 mould cavities at a time which worked for the first 2 but every single time the chocolate sets up way to fast in the mould and I don't have enough time to tap it out and get a thin coat. If you have any suggestions would be greatly appreciated as I always learn a lot from you!
Hello. Use the chocolate at 31-32 C. Mold at roomtemperature. You need extra cocoabutter. Sounds like your chocolate is too viscous.🫶
This looks really nice. I have heard that alcohol also make the bon bons last longer? All the best from Bente, Norway!
Thanks Bente. Alcohol is used as a preserve, i don’t now if it increases shelflive. There is a lot of water inside. That is what uou try to remove, for longer shelflive.
Markus, these look divine! I’m not sure about the ginger shot… What was the name of the book you mentioned with the ganache recipe? Thank you.
Ramon Morato Files🫶
What is the difference between your two coffees? I understand the instant coffee but is the other one ground coffee beans
Yes they are freshly grinded.
Hi thanks for sharing! May I know why you added 10% cocoa butter to your choc for shelling?
Hello
If you watched my previous videos, you would know😉. Remember to do so. I do that when the chocolate is to viscous. In this way i get a thinner shell🫶
@ ah ok! I’m slowly working my way through all your videos. They are very instructive. One more question, what is your room temp when you do your chocs?
Bedst at 18C. But very often 20-22C. 😅
@ thank you!
What is an expected shelf life of those bonbons?
I dont know😅 I make good tasting bonbons. Longer Shelf live often makes gamaches too sweet😉
Oh, my goodness,- I’m annoyed that I don’t live near enough to buy some of these!!!!!!
Thanks. But i don’t sell. It’s my hobby🫶
Really?? You could have a serious career with this!!! Your loved ones must be VERY happy about that hobby!!😊
Hvor lang holdbarhet har de ca
Hej. Som jeg så mange gange før har sagt, så er jeg ligeglad med holdbarhed. Smag er vigtigst for mig. 🙃De holdte i ca. 10 dag, på køl. 🫶
Very nice! Thank you for sharing
How long is the shelf life of this Bailey ganache please?
Sorry, i dont now. Longer shelflive makes often bonbons to sweet and i dont like that.
What are the two coffee's used for the crumble?@@SweetKitchenSkillscan I just use one kind?
Just instant coffee and fresh grindet coffee. Please read the description 😉