Please translate to english😃

Hello. Its difficult to say. Its not only the cocoa butter that helps with the viscosity. If you use normal dark chocolate from Callebaut, buy 4-5 drops. 35-40% cocoa butter. Look at the ingredient. Check the fat content. Dark chocolate: the fat-content is only cocoa butter. Milk and white: Milkfat is also a part of the fat-content. I very often ad just 10% ekstra cocoa butter. Good look. Remember molds at 18-20 C

Wow cool😃

Nice. I love the fact you watched them all. Everybody should do that😃. The best bonbons to me are the ones with a very thin shell. That means also a better shine. You should only use the molds at 18-19C, when working with cocoa butter. After crystallizing the cocoa bitter, the molds should be at least room temp. 24-25 C is fine. To get a thicker shell, cool the chocolate to 28C, or let the chocolate be a little longer in the mold before emptying. Merry Christmas 🧑‍🎄

wauuuwww I am very happy that you replied. yes, I have watched your videos and even watched some of them many times. I took notes. I'm watching like a lecture. I also took very good notes from the answers you gave to the comments under the video. I'll re-apply what you said. It's nice that it's thin, but I'm having a hard time removing some of them. I use cocoa butter at 26°C. Then the reason why they don't come out of the 19C mold is not because they are thin. so why don't i take it out easily. Again many thanks.

Use an oven at 30 C, or a water bath at the same temperature. Heat with a heating gun when it gets too cold. Always remember to stir.

😀 Hello. Everything has a shelflive, even chocolate. Fat goes rancid. Meltingpoints go higher because of beta 6 crystalls. It absorbs water. End when that happens, you can’t melt the chocolate. Buy fresh chocolate😉

@@SweetKitchenSkills thank you, 'll oreder more and try and toss the old, I have maybe 1 pound

Hello. Thanks for watching. I just buy them at a supplier. bagebixen.dk/vare/bagebixen-dk-roreskal-25l/?gclid=CjwKCAjwysipBhBXEiwApJOcu4trcbx9gvVGaoNafBh_Cv7cKKDhv2AoA0unQaqWaS0ihDaNWOBvOBoCyMsQAvD_BwE

Hello. Just keep on the table. Maybe warm a little with a blow gun. Just keep the temperature between 28-32C. Remember stirring:)

10%

Hello friend. I dont understand your question! Temper all the chocolates to 31-32C. Watch my videos😉

Just add from the beginning of course. It´s the cocoa butter you are tempering!!

@@SweetKitchenSkills hola y gracias por tus enseñanzas. Una consulta: qué porcentaje de manteca de cacao se puede agregar para hacer bombones pequeños?

@@palued320 english please

If you want to produce bonbons you better cool and store them at 14-16 C. I will come with more recipes

Привет В следующий раз не забудьте перевести в Google Translate на английский язык. Спасибо. Это также мое хобби. Посмотрите мое видео «Правильная температура пресс-формы»! 17-18С по Цельсию. Важно, чтобы вы смотрели все видео, которые я сделал. Так вы получите наибольшее количество ответов. Откуда ты пишешь?

You Can allways heat the chocolate a little. I use a heating gun. Remember to mix. 😅

@@SweetKitchenSkills thank you! I have learned so much about tempering and working with chocolate properly from watching your tutorials! Sorry, I have one more question… do you slightly warm your polycarbonate molds before filling them? I was told it prevents your tempered chocolate to fall out of temper. Is this true?

@@lisaanderson135 Falls. The reason why you warm your mold very little is, not to cool your chocolate to fast. ( I find 18-20C bedst) See my video on mold temperatures! Et gives you a better shine because the chocolate sets slower.

Hello. I use the chocolate again next time🙌

If you cant melt at 45-50 then you dont have cocoa butter inside. Buy good quality chocolate😅

@@SweetKitchenSkills thank you for your reaction, I only use callebaut, made for chocolates/bonbon, the one you have/use.

😀Thank you

Thanks. Stik around😉

45-46-50C is all good for the dark chocolate. As Long as you end ip with 31-32 C when the callets are melted into the chocolate😉

@@SweetKitchenSkills cool.... Btw is tempered choco such like callebaut brands good for dough tops? Average people says that tempered choco is not match go for dough. They said that compound choco is always match go for dough, is that right? It sound makes me doubt...

Hello. Remember when you temper chocolate, you temper the cocoa butter. So og course you Mycryo when you start to melt your chocolate. And Then temper. Or you add 1% of Mycryo when you have coold your melted chocolate to 34 C. Just cool the 45C warm chocolate by stiring. Then add Mycryo at 34C. Mix. Make sure the Mycryo melts. And the chocolate is tempered. I never use that methode😉 Your room temperature is a little to warm, But works. If you paint or spray with cocoa butter. The molds should be 18-19C. If you just use tempered chocolate in them 22-23 C is perfect💪🫶

You dont need to temper compound. Just melt at 45C and Then cool to 31-32 C. I have never used compound chocolate for bonbons😉

Hello. Of course you can use the chocolate again. You must be new to tempering chocolate. This method works, i use et all the time. Did you make a temper test? Dipping a paletknive into the tempered chocolate after tempering. Should set in 3 min at room temperature. If not ad more seeds. Remember to watch all my videos about tempering. To temper the chocolate that is untempered. Heat to 45C. Poor 1/3 rd on a metal or marble table. Work this chocolate with a palette until 26-27 C. Scrape back into the warm chocolate. Mix. Temperature 30-31 C. If the chocolate is colder warm with a hairdryer while mixing until 30-31C. Now you have tempered chocolate. You can use the chocolate over and over again. But every time you need to temper. It’s all practice my friend. Good luck.

Hello. You need to temper your chocolate right. 😉

Same question I hope he will reply

Hello. Yes and no. You are talking about 2 different tempering methodes! The video you just watched is the seeding methode. Here you melt crystalls into the warm chocolate end end up at 31-32 Celsius. If you are cooling chocolate on a marble, you need to cool the chocolate down to 26-27 Celsius, to create some crystall seeds!!! You can use the chocolate at this temperature, but it will set to fast. Therefor you typically heat to 31-32 Celsius. Have a great day.

Do w need to temper the chocolate each and every time? For example we have tampered the 100 gm chocolate,and left with 40 gm chocolate and we store it refrigerator.For next time do we again need to tamper it or simple melting will do the things?

Its the same thing as before. If you only melt to 32 while stirting, the chocolate is still in temper. Because some of the crystalls you need to start the whole process are still left over. If you melt above 32 C you need to temper again. 45/26-27/ 31-32C Every time you are above 32C you have the risk og untempering your chocolate.

Are you sure that was seeding? Sounds like table tempering. Different methode. It makes No sense to go down to 27 and then reheat again. That means you create more crystalls and then you melt some og them again by heating the chocolate. When seeding, you just add chocolate, until you teach 32 or colder. You Can also use the chocolate at 27C. But the chocolate will set fast.

Hello! I didnt understand the process. Till what temperature I need to melt the chocolate? And at what temperature I need to lower the temperature ? I need to increase the temperature of lowering it?

Mostly i use a oven, set to 50 C Celsius. Have a nice day.

Of course, you can. But to work with chocolate, i would recommend to go colder:)

Teach any method without AC

Google the name😂😂

English please

@@SweetKitchenSkills Peace be upon you. Is this chocolate available in the Sultanate of Oman or is there delivery? I would like a reply?!

؟!

Of course. Whats your point?

@@SweetKitchenSkills so will be able to work with the chocolate or will we have to bring the temperature back to 31 before we use it ?

@@sharondhillion471 Temper test is only a extra proof. You use the chocolate right away. If to cold heat a little and mix😀

Totally

Forstår ikke spørgsmålet?

You think to much. 😉 20% of the finished weight is to difficult for people. So its about 20% of the melted chocolate. Remember its about 20%😉

@@SweetKitchenSkills ha ha...først time I am judged like that: Thank You! I'll remedier 20%, if I am not melting in a heavy metal pot....ha ha. . Best egds Henrik

Nobody said you couldnt😉