I bought my first 3 molds one month ago. I got through many of the expected mistakes and frustrations pretty quickly with your videos. Thank you!!! You also told us to have fun and explore our creativity and colors and designs! I wish I could send you some pictures. As you stated, the thrill of tipping them out of the tray is worth all the time learning. ❤❤❤
Its really amazing tjank u 4 every singl minute while describing all details..its really stunning..my question plz when u spread th first stage cocoa butter did u u put it in th fridge first then u gor spry by the red one by using the,gun???i mean each step should put in th fridge..thank u ...
If your room temperature is 20-22C. Just leave on the table. If warmer, cool in the fridge. But go back to room temperature before the next layer. It depends what you are doing. I cant answer all your questions. You need to watch all the videos. Its a learning process. And you need to make mistakes to learn from them!
You know what. I bought the chocolate mold in France. I think you are right about Sinterclaus. Mine is just green and red. Thank you. Now i know where the mold is from🙌🙌🙌
Thanks! The videos are amazing. I have learned very much.
Thanks Gayle. So happy to here that. And thank you so muchfor a super Thanks. Wow🙌🙌
I bought my first 3 molds one month ago. I got through many of the expected mistakes and frustrations pretty quickly with your videos. Thank you!!!
You also told us to have fun and explore our creativity and colors and designs!
I wish I could send you some pictures.
As you stated, the thrill of tipping them out of the tray is worth all the time learning. ❤❤❤
Great. I am happy to here that.
Thank you so much for posting these videos. I learn every time I watch.
Thanks for your Videos. Always very helpful and full of inspirations 👍🏾😊
Thank you for that and I love your work
ILY💗💗💗
HI.
thanks for the video.
which compressor do you use? HI
Its really amazing tjank u 4 every singl minute while describing all details..its really stunning..my question plz when u spread th first stage cocoa butter did u u put it in th fridge first then u gor spry by the red one by using the,gun???i mean each step should put in th fridge..thank u ...
If your room temperature is 20-22C. Just leave on the table. If warmer, cool in the fridge. But go back to room temperature before the next layer. It depends what you are doing. I cant answer all your questions. You need to watch all the videos. Its a learning process. And you need to make mistakes to learn from them!
Thank you
hello. what if I don't have a pray gun? any alternatives? thank you
Use a sponge, your fingers or a pensl. 😉
What kind of paper do you use for wiping off the form - what is it called?
Just use a paper towel:)
@@SweetKitchenSkills😊100😊
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Paper towel?
Kitchen roll. 😂😂🤮
Hi,how do you clean the gun?
Try to watch my other videos. One is about cleaning.
@@SweetKitchenSkills thank you
I’ll do it!
O que vc usou pra fazer o respingos
I used a tootjbrush💪
Can you explain the setting temperature stap by stap and technic of temper
Are you for real? Check my videos. Its all explained. Cant do it for you😉
Where did you get the colors from and what is the name of the molds you used?! And from what site?!😊
So many questions. Allways Pavoni cocoa butter and Martellato molds. Google yourself😎
@@SweetKitchenSkills 🥰
Where you buy the filter and container?
Come on, please read the subscription
What is the brand of colors ..and frome where?which country
Please. I allways use the same brand. Watch my other videos. Then google
❤
Esos colorantes ban con chocolate
???
Y ese spray blanco q es
English 😉
Comment faire des bonbons et des biscuits ?
English😅
What compressor do you use as in how many Hp?
I normaly start with, hello😉
Watch my videos and you get all the answers😉
Oh that looks like 'Sinterklaas' at the end.
You know what. I bought the chocolate mold in France. I think you are right about Sinterclaus. Mine is just green and red. Thank you. Now i know where the mold is from🙌🙌🙌