I think the plastic wrap is a super cool idea. I really like the texture that it gives. Maybe if you scraped the extra chocolate off of the bottoms first like you would normally do, and then place the transfer sheet on top, you will have better results and not rip the plastic. Also, to make it easier when painting the plastic, spray the counter with a little pan spray so the plastic sticks to the counter and won’t move around. I’m excited to try this!
I saw all of ur videos .I could see in all the videos .The chocolates prepared by you is very beautiful. In all the videos u have used the colour .Very lovely creativity
Thanks for this video. The way you show the errors REALLY helps. It's the way you take it so calmly and then explain how to do it better. Brilliant. My choice of transfer for the bonbons you made in this video - both of your handmade ones match MUCH better with the pattern on the tops. I like them best.
Hello! I am a home baker looking to get into chocolate work, I'm sure you've already answered this question, but are there any books that you'd recommend reading for getting into chocolate. I'm looking to learn things like slab tempering and more of the technical sides of chocolate work. Thanks!~ :)
I think I never got this question 🙃 I liked the art and craft of the chocolatier from Edward Notter, Making Chocolate from Dandelion (but that’s more about bean to bar chocolate) and Pralinarium from Andrey Dubovik (crazy expensive though)
@@angilearnshowtochocolate I had the same question... : ) Thank you. Actually, I'm waiting for the restock of Pralinarium May-June 2021 because it's supposed to come with augmented reality feature through an App. There website has a neat demo.
@@ahthisisgood I have an edition with app functionality but I’m not super stoked about it. Sometimes the app doesn’t work. The book is super big and I find myself holding my phone in one hand and trying to flatten the book with the other. The book is is still awesome but the app and handling is a bit clunky
Hi Angi , I'm enjoying your journey so far. I'm a total beginner also. Please don't be offended but can I just mention a couple of things. ? Try and work a bit nearer. Your work area seems so messy and chaotic. Watch other chocolate makers and copy them. There's so many on youtube to learn from. You just need to clean up your techniques. Airbrush.... lots of youtubers to watch their technique on how to spray the moulds. Don't struggle away.... just watch them and you'll learn from the experts. You learn from them.....ill learn from you. X
Love the carefree way you work the chocolate, I use laminating pouches cut up 😁
thank you, that's a great idea!!!
This was the video I was looking for the whole day .Thank you and your creativity
You are so welcome!
I think the plastic wrap is a super cool idea. I really like the texture that it gives. Maybe if you scraped the extra chocolate off of the bottoms first like you would normally do, and then place the transfer sheet on top, you will have better results and not rip the plastic. Also, to make it easier when painting the plastic, spray the counter with a little pan spray so the plastic sticks to the counter and won’t move around. I’m excited to try this!
Yes I agree! It was pretty hard to do because I used only one mold for all three options. And great idea with the pan spray 👍👍👍
I'm happy to see this video
oh yay thank you!
I saw all of ur videos .I could see in all the videos .The chocolates prepared by you is very beautiful. In all the videos u have used the colour .Very lovely creativity
Thank you so much 😀
Thanks for this video. The way you show the errors REALLY helps. It's the way you take it so calmly and then explain how to do it better. Brilliant.
My choice of transfer for the bonbons you made in this video - both of your handmade ones match MUCH better with the pattern on the tops. I like them best.
I‘m so glad it’s helpful 💛 thank you so much for your kind words ☺️
Hello! I am a home baker looking to get into chocolate work, I'm sure you've already answered this question, but are there any books that you'd recommend reading for getting into chocolate. I'm looking to learn things like slab tempering and more of the technical sides of chocolate work. Thanks!~ :)
I think I never got this question 🙃 I liked the art and craft of the chocolatier from Edward Notter, Making Chocolate from Dandelion (but that’s more about bean to bar chocolate) and Pralinarium from Andrey Dubovik (crazy expensive though)
@@angilearnshowtochocolate
I had the same question... : )
Thank you.
Actually, I'm waiting for the restock of Pralinarium May-June 2021 because it's supposed to come with augmented reality feature through an App. There website has a neat demo.
@@ahthisisgood I have an edition with app functionality but I’m not super stoked about it. Sometimes the app doesn’t work. The book is super big and I find myself holding my phone in one hand and trying to flatten the book with the other. The book is is still awesome but the app and handling is a bit clunky
Hi Angi , I'm enjoying your journey so far. I'm a total beginner also. Please don't be offended but can I just mention a couple of things. ?
Try and work a bit nearer. Your work area seems so messy and chaotic.
Watch other chocolate makers and copy them. There's so many on youtube to learn from. You just need to clean up your techniques.
Airbrush.... lots of youtubers to watch their technique on how to spray the moulds. Don't struggle away.... just watch them and you'll learn from the experts.
You learn from them.....ill learn from you. X
Not offended :) I keep learning as I go and will screw up many many times on the way 🤣😅