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Пікірлер
@marcialucia6844 5 сағат бұрын
Não tem um método mais simples para ensinar a fazer os bombons?
@xahrixtang8226 12 сағат бұрын
Is Van Houten Good?
@Ayeayeaye614 Күн бұрын
Gosh you are awesome❤
@yousufabdullah5011 Күн бұрын
Very simple and very beautiful😎
@elflakotex2889 2 күн бұрын
Exelente video saludos a todos desde San José del Cabo Baja California Sur México 🇲🇽😁😁
@SweetKitchenSkills 2 күн бұрын
Greetings back ti you🫶
@izzatyussof 3 күн бұрын
so what is the update? did the untempered cocoa butter produce fat bloom?
@SweetKitchenSkills 2 күн бұрын
No. I kept them for 1 year. They never bloomed.
@user-oq8yf4hp4e 6 күн бұрын
I love it 😭💞
@oddnyskomsy1138 7 күн бұрын
How long would you say the shelf life for this kind of bonbons have, when they contain creme? I have a wine cabinet (that has never seen a wine bottle, only chocolate,- that happens when a hobby gets obsessive….😂), so I have the temperatures under control? And how on Earth do you keep your workspace so clean and tidy?? Mine looks like The Day of Doom every time…😅
@SweetKitchenSkills 2 күн бұрын
In the fridge for 1 week. 😃
@assuntasalvatore1682 8 күн бұрын
Thank for showing me the best to temper chcoolate
@Msms-lc6gy 9 күн бұрын
Nvm if U are not religious but it's all God given prasise Him to gv thanks
@marthaceciliaarango6377 16 күн бұрын
Espectacular gracias
@volkergrigo5657 16 күн бұрын
These are so beautifull. And your making and präsentation is very sympaticle. Nice work man...👍👍👍
@SweetKitchenSkills 9 күн бұрын
Danke mein Bruder♥️♥️🇩🇪🇩🇪
@volkergrigo5657 16 күн бұрын
Sehr cool
@Msms-lc6gy 17 күн бұрын
Written recipe will be helpful thanks 🙏
@Msms-lc6gy 17 күн бұрын
awesome unique technique a God given talents In Jesus Name GBL
@SweetKitchenSkills 9 күн бұрын
Thanks a lot. Sorry, i’am not religious. I beleave hard work makes anybody good. Jesus has nothing to do with it😉
@azuenjusttice989 18 күн бұрын
Diga, é a manteiga de cacau que deixa essa capa brilhante?
@azuenjusttice989 18 күн бұрын
Adorei a dica da esponja,mas creio que o borifador manual tb resolva.
@anwaralishaikh3217 20 күн бұрын
Wow chef
@oddnyskomsy1138 20 күн 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 19 күн бұрын
Thanks a lot🙌🙌
@user-oj3je5tq5m 20 күн бұрын
ماشاء الله
@phillycampbell8159 23 күн бұрын
I am making bonbons with a raspberry fruit puree. Can you tell me the shelf life?
@SweetKitchenSkills 22 күн бұрын
Hello Sorry. I dont care about shelflive, i care about taste. 😉
@molepatrol7529 24 күн бұрын
Subscribed
@novatiom 24 күн бұрын
Am subscribed 😂🎉🎉🎉🎉
@soniarossi7094 26 күн бұрын
What’s your airbrush? Don’t have compressor?
@soniarossi7094 26 күн бұрын
Amazing
@SweetKitchenSkills 22 күн бұрын
Hello. Iwata Highline Total control 0,5 mm. Haven’t you seen my video about equipment😉
@soniarossi7094 22 күн бұрын
I will. Thank so much
@yazanhabashy2185 28 күн 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 26 күн 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😉
@RSka89 Ай бұрын
Привіт з України! Ці 2 начинки мої улюблені для цукерок! Дякую
@SweetKitchenSkills Ай бұрын
Hello. Greetings and a lot off love back to all Ukranians🫶🫶🫶 welcome to my channel
@cropped1589 Ай бұрын
Ciao, ho appena scoperto il tuo canale, bravissimo e finalmente una spiegazione fatta bene utilizzando il Cacao Mycryo in italiano. Sperando che tu possa ancora leggere ti chiedo se è fattibile utilizzare questo procedimento per temperare il solo burro di cacao per aggiungere il colorante liposolubile ad esempio per decorare su acetato o stampo da praline. Se sì quale dovrebbe essere la temperatura per aggiungerla e quella di utilizzo ? Grazie
@SweetKitchenSkills Ай бұрын
Hello Check out my video about how to temper cocoa butter. Its the same with or without color. Heat to 45C, cool to 27C, while stirring, heat to 29C. Use😉
@_leyacakes_ Ай бұрын
Thank you for the details! I absolutely love the explanations behind them as well. You are super nice and helpful. I’ve yet to find a working method! 🥰
@Saima_239 Ай бұрын
I really love your work
@josephnazoa8724 Ай бұрын
Looks great...
@SweetKitchenSkills Ай бұрын
Thanks🫶
@cookingtipsbysmellofbreads Ай бұрын
What are the ratios ?
@volkergrigo5657 Ай бұрын
Waauuu die sind so schön, man weiß nicht ob man sie verspeisen oder sammeln soll👍👍👍
@SweetKitchenSkills Ай бұрын
Danke Volker🫶
@CheriBenfield Ай бұрын
Wow! I had no idea this was possible! Thank you!
@CheriBenfield Ай бұрын
Thanks!
@SweetKitchenSkills Ай бұрын
Wow. Thank you so much. I really appreciate it🫶🫶
@CheriBenfield Ай бұрын
@@SweetKitchenSkills you have taught, and continue to teach me so much! THANK YOU!
@GRANDIPRTradeMarkAcceleartor Ай бұрын
To me it looks like you are using a brush rather than a pencil, since a pencil is filled with led and....the brush has hair to paint with.....
@SweetKitchenSkills Ай бұрын
I prefer much more an airbrush. Its easier, more beautifull, faster and you use less color💪
@GRANDIPRTradeMarkAcceleartor Ай бұрын
@@SweetKitchenSkills The airbrush does give rather excellent results!
@ivannaivanova8542 Ай бұрын
My cocoa butter is too runny after tempering and any design I make slips down to the bottom. What should I do?
@ivannaivanova8542 Ай бұрын
i tempered my cocoa butter but it is too runny to decorate, what should i do?
@SweetKitchenSkills Ай бұрын
Watch more of my videos.😉 Cool your mold to 18 C. Cocoabutter 28 C. Spray thin layers.
@josephnazoa8724 Ай бұрын
Looks great!👍🏽
@volkergrigo5657 Ай бұрын
Oh der sieht so lecker aus. U d perfekt dargereicht.
@melikeugurlu5873 Ай бұрын
Hello, thank you for the video. Is it necessary to heat milk chocolate to 45 degrees and then lower it to 30 degrees, or can I just directly lower it to 32 degrees, and work with it directly?
@luciatua8387 Ай бұрын
Que hermoso trabajo!!! 😍😍😍.. gracias por compartir tu experiencia y habilidades en este arte de la bombonería!!!..😃😊🙏🏻🙏🏻🙏🏻🤗🤗🤗
@SweetKitchenSkills Ай бұрын
Thank you for taking your time🫶
@fmpranav Ай бұрын
Cocoa butter wasn't tempered enough properly???
@SweetKitchenSkills Ай бұрын
Of course it was 😉
@estrellawundsch4871 Ай бұрын
You always bring us something that looks delicious . Thank you.
@SweetKitchenSkills Ай бұрын
Thanks. I do my best🫶
@davidgreenwood6003 Ай бұрын
That banana cake is making my mouth water.
@CheriBenfield Ай бұрын
Welcome back!!
@davebeeckmans590 Ай бұрын
Nice
@Hajar_Abdulaziz1 Ай бұрын
This is very beautiful✨
@somayebagheri3179 Ай бұрын
Hello. I love your products😍 I have a question I temper my chocolate and my cocoa butter but the part that I add the colour steel sticks to the mold. The temperature of my mold on that time is between 20 to 22 Celsius. Can you tell me what's the problem?
@SweetKitchenSkills Ай бұрын
Is the cocoa butter tempered? What is the temperature when you put chocolate into the mold? They should be at 18-20C. Or the cocoa butter and chocolate cant stick together. Also the chocolate shouldn’t be to cold. Mine is 31 or 32C. Watch all of my videos. 😃
@polinazhurav3479 Ай бұрын
Спасибо большое за подробный рассказ и видео о темперировании шоколада! Для начинающих учеников очень доступно и понятно.
@SweetKitchenSkills Ай бұрын
Please translate to english😃
@durenescott6975 Ай бұрын
That was the best video I have watched to date. Thank you for making these as I know they must be time consuming. Where would one purchased the plastic sheet you used to make the backs smooth. Is it a special kind?
@SweetKitchenSkills Ай бұрын
Thanks a lot. They are chocolate sheets, bought lokaly in DK. Just use plastic sheets😉