Thanks, Markus. As a wannabee domestic chocolatier, I really think I found the right channel to learn how to make them. Thank you for all the time you devote to share your knowlege and talent. Your videos are very motivating
Nice video again, Markus. I agree totally with you: I like the mystique of the black background. It causes your eye to peer into it longer, something like trying to open a treasure chest. The white background?... not so much. BTW, that was an awesome job of tempering and crystallizing your shell! Perfect, each one!
I love your videos. They are very soothing and well explained. Each video I’ve watched has exquisite designs. I would like to see a video on the use of an airbrush. Especially, how to clean it after using cocoa butter. Thanks so much!
My colored cocoa butter always sticks to the shell mould when trying to release the bon bons. What am I doing wrong? Any help/advice you can give is appreciated 🙏❤️
What is the AirBrush you are using. Looking for a 1MM but only finding Spray Gun which I am told is not ideal because of the volume of air used and make the coco butter setting in the gun?. I am using 0.8 mm and it is not ideal…
Hello. Watch my video about equipment. Remember too watch all videos🙏. There is a lot of information. Thats the idea of my Chanel, Cant answer all e-mails. 0.8 mm is great. But the butter will set if you dont keep the brush warm, 35C. Again and again. You also need a compressor that works with the brush you have.
Jan 5 2024 love your videos . I’m not going to be doing anything with an air gun, so have enjoyed the ones you’ve done with other techniques the one thing I’m missing out on is your actual polycarbonate mould could you include our link for where to purchase the ones you are using and your videos, especially the blue swirl one I would appreciate this so much.
any tips for a new chocolate hobbyist? i get my shells fine but when i fill it with ganache then the bottom part i mess up. i dont know if i put to much ganache in or what i am doing wrong but it never works out
@@SweetKitchenSkills i looked at your other videos and you dont have any on my problem but after watching this video again i think i dont empty my shell enough so my fillinf is to much which makes a weak bottem
I returned to this video after some time. I do like the white ones actually, especially the ones that have a lot of swirls and there is a little bit of white on the background. They look almost translucent or as colored glass rather than chocolate.
99% of the time it is caused by improper tempering, the other 1% if you make the coulored cacao butter yourself the powdered dye isn't mixed well enough in the butter or to much humidity
Thanks, Markus. As a wannabee domestic chocolatier, I really think I found the right channel to learn how to make them. Thank you for all the time you devote to share your knowlege and talent. Your videos are very motivating
White ones are amazing ❤❤❤
Snestorm! These are fun. I am calling them 'snow storm.' Thanks, Markus. (Wish I had a bite of chocolate at this moment : )
Black ones are amazing. I´ll have to try. Thanks!
Thank you for the inspiration. I started 4 weeks ago after watching yours videos.
That is great. Remember not to rush. Watch all my videos before asking questions:)
More wonderful designs. Thank you 👍
I live in Asia and the summer humidity limits the when chocolate can be tempered...I think I need to move.
Woooow they look like van gogh painting
Thanks for the vidéo. It's so beautifull . Is it possible make à vidéo how to mix colours in cacao butter and tempering method. Thankyou in adavance
I have allready made a video. How to make your own colored cocoa butter. Look through my videos. There is a lot of cool stuff!
Nice video again, Markus. I agree totally with you: I like the mystique of the black background. It causes your eye to peer into it longer, something like trying to open a treasure chest. The white background?... not so much. BTW, that was an awesome job of tempering and crystallizing your shell! Perfect, each one!
@@SweetKitchenSkills well, I do like working and playing with words. I’m just trying to build my (hobbyist) chocolate skills up to a similar level. 😎
Thank you very much, amazing inspiring video 👌🏻
I love your videos. They are very soothing and well explained. Each video I’ve watched has exquisite designs. I would like to see a video on the use of an airbrush. Especially, how to clean it after using cocoa butter. Thanks so much!
Hello. I have plenty of videos where i use an airbrush. I hope you found them😉
Awesome! Love those shell designs. Thanks.
Beautiful!
شكرا جزيلا لكل هذا الجهد والابداع والتميز...مذهلة
???
Amazing. I will definitely try next time
Bellos!! Gracias... gracias... gracias
Wow, stunning design. Thank you.
I love it ❤ thanks a lot
thank you for this great work
So nice
Just amazing beautiful and so fun to make!
Can you please include the moulds that you are using a number and company so we know where to buy them
There are just found molds. I use them in most of my videos. 30 or 32 mm from Martellato😉
I ment round molds😉
I love your work thank you
My colored cocoa butter always sticks to the shell mould when trying to release the bon bons. What am I doing wrong? Any help/advice you can give is appreciated 🙏❤️
Your cocoa butter is to cold when you make the shell. Temperature needs to be 23-25C before you ad the chocolate for the shell.
@Sweet Kitchen Skills Thank you so much!! I will bring my temp up and let you know how it goes 🥰
Muito lindo .. qual é a manteiga de cacau que vc usou ?
English please😅
When you put the mold in fridge over night to crystallize..how are you putting the mold..?
Ummm, up side down or how??
Not up side down. 😅 Just clingfilm.
Beautiful work
Thank you🇩🇪
Very nice video. I like the design. What mold are you using?
Martellato 30 mm
Do you prefer those over Other manufactures?
@@robertkestler1204 No. I use many different molds. But most of them are from my work. They are old, and i have No idea where They come from😜
What is the AirBrush you are using. Looking for a 1MM but only finding Spray Gun which I am told is not ideal because of the volume of air used and make the coco butter setting in the gun?. I am using 0.8 mm and it is not ideal…
Hello. Watch my video about equipment. Remember too watch all videos🙏. There is a lot of information. Thats the idea of my Chanel, Cant answer all e-mails. 0.8 mm is great. But the butter will set if you dont keep the brush warm, 35C. Again and again. You also need a compressor that works with the brush you have.
Jan 5 2024 love your videos . I’m not going to be doing anything with an air gun, so have enjoyed the ones you’ve done with other techniques the one thing I’m missing out on is your actual polycarbonate mould could you include our link for where to purchase the ones you are using and your videos, especially the blue swirl one I would appreciate this so much.
Hello. Thank you. It´s just a 30 or 32 mm round mold from martellato:). Have a nice day.
any tips for a new chocolate hobbyist? i get my shells fine but when i fill it with ganache then the bottom part i mess up. i dont know if i put to much ganache in or what i am doing wrong but it never works out
Sorry I haven´t seen this question before now. I hope you have learned from my other videos:)
@@SweetKitchenSkills i looked at your other videos and you dont have any on my problem but after watching this video again i think i dont empty my shell enough so my fillinf is to much which makes a weak bottem
I returned to this video after some time. I do like the white ones actually, especially the ones that have a lot of swirls and there is a little bit of white on the background. They look almost translucent or as colored glass rather than chocolate.
Thanks for your opinion🫶🫶
Sir ,can you plz show us some different chocolate filing plz.
Has anyone used the brand "Chef Rubber" for colored cocoa butter ? The Italian brand Pavoni is difficult to locate in the US.
You Can use Chef Rubber👍👍👍
What is the diameter of the circles? Looks like the perfect size
30 mm
Woooooooooooooooooooooow❤
Please tell me what spray gun and compressor you are using.
Look at his other videos ruclips.net/video/6iaXLbzH0Wg/видео.html
I am very sorry. I haven´t seen your question. Watch my video about equipment, please.
Well, please, I would like to know the secret of the brightness of doubt
Love it
hi, how come my blue colour is coming off on my hands when I hold the chocolate?? am I doing something wrong?
99% of the time it is caused by improper tempering, the other 1% if you make the coulored cacao butter yourself the powdered dye isn't mixed well enough in the butter or to much humidity
❤
What is chocolate dia .
Hello is allways a good idea, when starting a question. Is the diameter important??? I think 24 mm