중간에 우유가 아니라 생크림인가요..? 비주얼이 우유라서 혹시 잘못 쓰신건가 해서..

초콜릿 깍을때 밑에 도마처럼 쓰신거 뭐에요? 괜찮아 보여서 ㅎㅎ

생크림 휘핑 안한거죠??

Fyffcb

Hi there, can I ask, does changing the milk chocolate to dark chocolate ratio effect the firmness of the pave chocolate? Mine won’t come out as firm or frozen looking at the ones in the video.. 😭😭

Seraphim Ruby 😁😁 enjoy it!!

Such a mood

Seraphim Ruby what a great idea! Here I was watching this and thinking “I wish someone could make this for me” totally forgot that I could make this for myself. Hehehehe

I love myself and don't need anybody else🎵😎

Mood

So it's basically square truffles

They even give a small plastic fork to pick the delicate chocolate. It's grand but I still love Ferrero Rocher more. Oh, try their Macha Nama chocolate, it's fabulous. The complexity of flavours just blows your mind.

s c r u m p t i o u s 👁👄👁

CrystalEr10 GT yess ikr a lot of asmr is cringy af

Totally agree

@Pinkii_ Chanchii Heat the whipping cream over medium heat slowly, gently whisk/moving the cream to prevent it from burning on the bottom of the pan. It will begin to get frothy along the edges as it heats. When bubbles just under 1cm start to slowly roll up in spots, and a soft vapor wafts from the top, it is heated enough. The cream needs to be hotter than the melting point of the chocolate, but not outright boiling otherwise it will separate. My stove is stupid slow on medium, and it takes 20 minutes to warm up. So I tend to go a bit higher, but keep really good tabs on the pot. Burned cream or cream that has separated from too high of heat won't be nice afterwards. :(

CrystalEr10 GT it doesn’t have to be like this to be “real asmr” just because other videos don’t work for you specifically.

*cOugH* pink asmr *CoUgH*

How to make the sakura flavour?

@@yourcrystal_9653 I'm not too sure, but it did have the faintest hint of cherry flavor. Almost unnoticeable!

@@yourcrystal_9653 there's like sakura powder in Japan to make everything sakura flavoured

@@Auxiliawack ohhh i see.. never knew before.. thanks for the information

@@januarychild6764 ohh i seee.. interesting*^*

It is. You just have to try.

wncyl rgstrd The secret is, follow the exact amount of ingredients, and see how many patience she puts. Do the same, until you master it.

Actually, I tried baking her “baked churros” and “no-oven castella”, and they were delicious! It was pretty simple too!

Shaina Baby: Agreed!

Ikr

My brain felt itchy lol

They are!

bruh royce is from everywhere

@@pougle1160 I've never heard of it before, which is why I made the comment. In sorry if I'm sounding dumb.

lol I love that show! It's hilarious and Bong Soon is super adorable

Lmao that’s literally how I found out about this chocolate

Haha! Same here! 😂

감사합니다 작은행복님~♡

I feel as though you can use gelatin sheets to give it a more solid shape just saying

@@luxobscuras5582 it's pretty solid, about the consistency of a fresh brownie. Besides, IMHO, geletin and melted chocolate react weirdly with each other. Powder d might work though.

demonheart13 dude, I don’t know what brownies you have been eating, but fresh-from-the-oven brownies are some fragile shit.

@@faro8784 Really, we do nt use the same recipes then, my brownies are moist but firm, if i can't pick up a brownie right out of the oven then its either undercooked or i messed up somewhere. baked treats should never be fickle.

Try the smallest bit of red pepper flakes in a tea ball when heating your cream. About 1/4 teaspoon. It adds a nice warmth without being overpowering :)

Jiminie~

Damn can I be your friend

that's wholesome man I'm doing the same thing too but for my whole year level since we'll be in grade 12 lol

haha! this made my day

Same😂😂😂

Samee😂😂

lmao

좋게 봐주시니 제가 더 감사드립니다~❤︎

좋게 봐주셔서 감사합니다~*^^*

그니깐요 !!

I have seen a chocolate chopppng video from cooking tree but you might like this kzfaq.info/get/bejne/gcCTrbOh16eZeJc.html Definitely worked for me🤩😅

*haven’t

구독해주셔서 감사합니다♡

coooll 🙈🙈🤪

@@loupsansnom879 thank you!

Thanks! So generous of you! I’m trying to learn Korean, but I can only read, not understand

@@ntent1 - no problem! It actually didn't take that long so I might do a couple other videos if I have spare time

@Anthony the Filipino me too

blɑir ` sameeeeeeee

Dolci Esperienze by chef Ivan the whole point of Royce is to be a soft truffle type chocolate so I don’t think that would work but great if u want to add ur own touch

Gli asiatici amano di più le cose morbide. quasi tutti i dolci sono un gradino sopra lo stato di crema.

Ur English is totally grammatically correct

@@shsshshhs1974 Well, thanks😊

Double 0hsnap can you please tell me tge name? Thanks

@@RojinaGurung67 Choceur dusted truffles

May I ask what type of cocoa powder did you use for the dusting? I've tasted cocoa powder before and it's really bitter. Also, keep us updated after those babies in the fridge has cooled and set 😉

P. S. : does it maintain it's shape at room temperature for a long time??

@@emmejay7934 I used a genric organic coco powder as I figured it's more or less the same. Personally I think the bitterness really compliments the chocolate very well but if you don't like it, you can either sprinkle powdered sugar instead of coco powder or increase the milk chocolate ratio or mix both coco and powder sugar for dusting. It's summer where I am, 26°C so it does melt a bit at room temp. Made the mistake of using my hands and it melted faster from my body heat creating sticky fingers. If I were to do it again, I would cut it up then put it back into the freezer to cool for 10 mins and use tongs to grab gently and dust them in coco powder. Most important step is to put baking paper as it prevent the chocolate from sticking and having a hard time getting it out (which I forgot) and also dusting it in coco powder or sugar (or both) so that it does not stick to any surface. Also cream should not come to a boil, heat enough to melt chocolate. Better to cut smaller than larger as it is quite rich and melts in your mouth very nicely but my large chunks were too rich. Mine turn out really good but I made the above mentioned mistakes so they came out huge and stuck to the glass container quite a bit and lost shape. But overall, very good and simple recipe. With such few ingredients, don't skim on the quality, read the ingredient list. Also, forgot to mention, I did add an extra 1.5 tbs of butter just bc I like the buttery taste and the butter also helps make it extra smooth and decadent. Don't freeze it for too long either just enough to set or else condensation water droplets will appear on top of the chocolate. If you have time, better to let it set nicely in the fridge. Don't forget to sift or whisk the coco powder or it will be grainy

vee pi want to try making these too! Just wanna ask how many minutes did you have to heat the whipping cream? Also, my baking pan has a solid base bottom, would putting baking paper be enough to prevent the chocolate from sticking? Need to make these perfectly :(

@@TS-tt1pn thank you so much for the detailed update and tips! it was very informative and helpful, i'll definietly watch out for those things if i make these. i hope you habe a nice day and wish you success in any cooking adventure in the future!

너무 쓴게 싫으신 분은 밀크초콜릿을 조금 섞어도 달달하니 맛있어요

•롸 무염버터 안넣으시는 분들도 많더라구요!! 맛에서 약간 차이가 있긴 할거같아요:) 글구 축쳐지면...초콜릿 양을 조금 늘려보시는게 어떨까요!!

다크초코렛 꼭 들어가야해요 ?