Say Goodbye to Airbrush: Bonbons with an Epic Drill Design

Рет қаралды 31,826

Күн бұрын

Say Goodbye to your Airbrush: Try these bonbons with an epic drill design. This technique is actually quite easy. If you watched my previous videos about tempering, mold temperature, and fillings, this should be a walk in the park for you.
The colors I used are pre-mixed colors from Pavoni. Black, red, and gold powder.
Watch my video about Fingerpainted vegan bonbons, and then you know which filling and chocolate I used.
Have fun and please make a comment about the drill:) And of course, subscribe.
Thank you.
00:00 Introduction
00:27 Cutting the sponge for the drill
01:57 Drill design
03:01 Painting red with a pensl
05:38 Painting black with a pensl
08:08 Making the shells
09:24 Filling the bonbons
10:13 Making the bottom layer
11:13 Final

Пікірлер: 76

@oddnyskomsy1138 Ай бұрын

I went to Belgium to get some ideas for decorating. Not a single shop had colored bonbons,- there were only pralines and plain chocolate bonbons everywhere! I might as well stayed at home, watching your videos and saved loads of money..!! So thanks a lot for all your educational videos,- love every single one of them!!

@SweetKitchenSkills Ай бұрын

Thanks a lot🙌🙌

@annemcintyre2821 6 ай бұрын

Thank you For doing a design without the airbrush I just started making chocolates again and I’m 80 years old not going to buy an airbrush so love to see your designs that do not use this. Thanks again for doing this design. I love it.

@volkergrigo5657 2 ай бұрын

Waauuu die sind so schön, man weiß nicht ob man sie verspeisen oder sammeln soll👍👍👍

@SweetKitchenSkills Ай бұрын

Danke Volker🫶

@Saima_239 Ай бұрын

I really love your work

@josephnazoa8724 3 ай бұрын

Great job 👏🏽 and thanks! 🙏🏽

@SweetKitchenSkills 3 ай бұрын

Thank you too🫶

@mf_sat1530 6 ай бұрын

How wonderful you are.. continue with more. Thank you

@annelisechristensen543 6 ай бұрын

Som altid nogle skønne tips og tricks. Så fine. Tak.

@danielapagliaro8025 6 ай бұрын

Little works of art!

@home-lab 6 ай бұрын

Very beautiful! Thanks for sharing!

@user-jg7kv7mt3x 5 ай бұрын

I love anything that starts with a drill.

@moussabenrezoug4131 6 ай бұрын

I am eagerly waiting for your videos, creative as usual

@williamharris5519 6 ай бұрын

What a great idea!

@goodtoknow416 4 ай бұрын

perfect thanks

@ninclarke1357 4 ай бұрын

Thanks for sharing 😊

@SweetKitchenSkills 4 ай бұрын

You are welcome

@raquelgomesdasilva1185 6 ай бұрын

Amo os teus trabalhos!!😍💗👏👏👏 Saudações 🇧🇷🤗

@wafachaoukat823 5 ай бұрын

Merci de partager votre admirable travail ❤🎉❤🎉❤🎉

@SweetKitchenSkills 5 ай бұрын

ThNK YOU FOR WATCHING

@anushaperera2490 6 ай бұрын

OMG.😮 It's beautiful ❤️

@earlleary 6 ай бұрын

So pretty, and tasty looking. I was so hoping to see you cut one in half at the end , just to see the inside of it, lol. Great workmanship my friend.

@SweetKitchenSkills 6 ай бұрын

Hello As i said in the video, the inside is the same as my finger painted bonbons😉.

@thamarhoen8943 6 ай бұрын

Magnificent 👌

@ASbakersbyAnisha 6 ай бұрын

Wow....mouthwatering. ...will try this

@user-vn2mn9vp5u 6 ай бұрын

Harikasınız.. severek videolarınızı takip ediyorum 🎉

@SweetKitchenSkills 6 ай бұрын

Thank you🙂

@sak6535 6 ай бұрын

C'est comme si vous réalisé une étoile de maître 🖌👨‍🎨

@sandramockel7429 3 ай бұрын

OMG sie sind so wunderschön ich werde versuchen sie nachzumachen erst mal muss ich einen Bohrer kaufen DANKE für diese tolle IDEE

@SweetKitchenSkills 3 ай бұрын

😀😀 viel Glück👍

@nordiccalicamper8154 6 ай бұрын

Markus Markus ....😊 Først tak for dine vanvittigt lærerige videoer. Jeg suger bare til mig af din erfaring. Og derfor er jeg glad for at kunne hjælpe dig med et tips. Det bøvl du laver med gaffatape og svampen på skruemaskinen kan du slippe helt for. Du skal bare lade være at tage svampen af den lille træpind den sidder på. Og i stedet sætte pinden ind i skruemaskinen og stramme den. Let ikke😂

@SweetKitchenSkills 6 ай бұрын

😂😂😂nogen gange kan man ikke se skoven for træer. Genialt. Det vil jeg prøve. Omg

@josephnazoa8724 6 ай бұрын

Awesome 👏🏽

@ninclarke1357 4 ай бұрын

Absolutely stunning ❤️

@oddnyskomsy1138 6 ай бұрын

Awesome!!

@azuenjusttice989 Ай бұрын

Adorei a dica da esponja,mas creio que o borifador manual tb resolva.

@pro_cooks_on_a_budget 5 ай бұрын

This is such an awesome effect your videos are inspiring thanks

@user-um1mv2eu2y 5 ай бұрын

❤супер!!! Браво!!!😊

@CarlaRolim 4 ай бұрын

Muito obrigada por compartilhar o vídeo. ❤

@sharmilascakestudio4229 5 ай бұрын

Nice

@goodtoknow416 4 ай бұрын

Thanks you really one of the reasons i have chocolate business so need to ask more about bon bon filling and how we doit in perfect way and also share us molds store iam from Canada

@traidingyulceraf.5193 6 ай бұрын

Good good 🎉

@goodtoknow416 4 ай бұрын

perfect as usual please share molds stores Toronto

@taynanimaribelmoralesrosen229 5 ай бұрын

Olá boa tarde muito obrigada pela ajuda amei saludos desde santa Catarina Florianópolis Brasil ❤

@SweetKitchenSkills 5 ай бұрын

Wow Brazil. Ola😀

@user-zn5st1tr1q 4 ай бұрын

Çok teşekkür ediyorum keyifle takip ediyorum 🎉

@user-re2gs1xu9r 5 ай бұрын

🔥🔥🔥❤️❤️❤️

@vickyshe8065 3 ай бұрын

Any chance you could create more videos on how to make various fillings for chocolates? Praline, fruit diary free fillings, coconut cream base, etc... thank you😅

@SweetKitchenSkills 3 ай бұрын

I will make more videos. But keep in mind that i make tasty filling. I dont use so much sugars to give the fillings a longer shelflive.

@marcialucia6844 21 күн бұрын

Não tem um método mais simples para ensinar a fazer os bombons?

@Choco_jawhara 2 ай бұрын

Thank you for the beautiful method. Please, what is the weight of one piece in this mold?

@SweetKitchenSkills 2 ай бұрын

I dont know.😅

@stefaniacotrone7236 3 ай бұрын

This is wonderful, you're very creative! Can I ask (as a beginner), if you use the fridge, can you really make bonbons in one day?

@SweetKitchenSkills 3 ай бұрын

Of course you Can. But the bedst temperature to crystallize the chocolate is about 16C. Make sure to watch all my videos, before asking more questions😉

@stefaniacotrone7236 3 ай бұрын

@@SweetKitchenSkills Thank you! I do enjoy watching your videos 😀

@azuenjusttice989 Ай бұрын

Diga, é a manteiga de cacau que deixa essa capa brilhante?

@MrWnw 6 ай бұрын

Beautiful! When I tried my spirals were too transparent. It was nice, but hardly noticable

@SweetKitchenSkills 6 ай бұрын

Not enough Gold powder in the cocoa butter😉

@ElenaDavudova 6 ай бұрын

😊💕👍

@colmmclaughlin9570 6 ай бұрын

Love your videos. Question, you say you use a filling from a previous video. Is it OK to warm up an existing ganache and use it in new bonbons?

@SweetKitchenSkills 6 ай бұрын

Hello. Of course you Can rewarm a ganache. It depends on how old the ganache is and how the ganache is done. Because the texture Can change.

@tinaboisen9480 3 ай бұрын

Så smukke

@healthyfoodbyfarhanausman9949 6 ай бұрын

My salute to all the viewers, Mashallah, you have uploaded a very amazing video, even no video on KZfaq can compete with it. I have watched your video for the first time and have also subscribed. Lots of love and love from Pakistan and Punjab. I am a small KZfaqr and my work is also cooking. But maybe I can't be like you. ❤❤❤❤❤

@SweetKitchenSkills 6 ай бұрын

Thank you. You are very kind. I try to do my best. I am happy that you like my videos. 🫶

@healthyfoodbyfarhanausman9949 6 ай бұрын

@@SweetKitchenSkills Thank you very much for your loving comment. In fact, the person who presents his content from the heart with so much love and affection deserves appreciation.

@yazanhabashy2185 Ай бұрын

Hi, ive been watching your videos for decorating with cocoa butter. I tried to do it at home. but I have plastic molds (not poly carbonate), and the cocoa butter stuck to the mold instead of my chocolate.. I was wondering what I could have done wrong. I tempered the cocoa butter, decorated the molds and let it sit for 10 minutes, then poured the tempered chocolate on it. Pleasee help me!!

@SweetKitchenSkills Ай бұрын

Hello When that happens, either the cocoa butter was not crystallized when you poored in the chocolate or the molds with the cocoa butter where to cold. They need to be room temperature. Or the chocolate cant stick to the cocoa butter. I have explained that in many of my videos. Good idea too watch them all😉