“These look perfect..” Why haven’t I seen your video sooner!
@CraftyLoops7 күн бұрын
That's so fascinating. I only use Callebaut in all my baking and confections. There's no other chocolate out there that compares....for me anyway, lol. I go through so many bags of Callebaut chocolate every year. It just makes everything I bake/make so much more tasty and of higher quality. Lee :)
@ratnakarjape12107 күн бұрын
Absolutely
@razali477318 күн бұрын
Thanks for the video, just to confirm the chocolate basically has to be 34C for it to be tempered and should solidify within 2-3 mins when testing and its the exact same procedure for milk and white chocolate too?
@saseyu1320 күн бұрын
I want the chocolate to stay liquid, so how can I undercrystallize it?
@dulvins23 күн бұрын
❤
@amyrotella121927 күн бұрын
Delicious!! I never made a ganache with Ruby chocolate. You inspired me. Thank you!!🥰
@taewookp27 күн бұрын
DAAAAAAAAMN
@selein129 күн бұрын
Where are the measurements for the ingredients? The little box that says "pull up" doesn't work. Hoping you will answer this -- I just bought 5 lbs of Callebaut 811 to make this hot chocolate!!!.
@LauraAcabaniBarryАй бұрын
What would be the best tempering machine for a small to medium home based business? as many of them are melter machines.
@LauraAcabaniBarryАй бұрын
Whats the main difference by tempering chocolate with normal cacao butter and Mycryo? And it is really necessary to add cocoa butter at all?
@ajlin6728Ай бұрын
Do we need to refrigerate the prepared couverture chocolate to set?
@user-ss8ik5wd4cАй бұрын
Здорова!!!Применить, можно будет , все элементарно, браво
@klaisamaerumbaoablenАй бұрын
Looks so tasty and delicious...nice recipe love it
@sifx.z1524Ай бұрын
Awesome!
@sifx.z1524Ай бұрын
Amazing, well done!!!!!!!
@MzsaqFoodArtАй бұрын
Awesome 👍👍👍
@MzsaqFoodArtАй бұрын
First view and comment 👍👍👍👍 love callebaut Chocolate 🍫 🍫🍫🍫
@melissarainchildАй бұрын
so many wonderful memories...thank you so very very very much for posting...
@nca4794Ай бұрын
What was the crumble?
@fineartlifestylingАй бұрын
What is the ideal chocolate for shortbread white chocolate cookies?
@PhindileMagagula-zq8xuАй бұрын
How
@PhindileMagagula-zq8xuАй бұрын
Who to place any ORDER? I'm from South Africa @Kzn
@user-fz7qt5fj3d2 ай бұрын
how can i buy??
@DETOXTHEAITFT2 ай бұрын
Clearly your brand is of a different...Calabaut 🥲
@dmamb2 ай бұрын
Mention the ratio of milk to 811 callets
@daniellelehn85542 ай бұрын
Can you use water so it's shelf stable?
@fmpranav2 ай бұрын
With the prices doubled of Callebaut chocolate, I doubt baking with coverture chocolate won't be as fun as it used to be.
@rasoulhosseini242 ай бұрын
Thank you so much, please share more information about how to store them, thanks
@aissanougba19662 ай бұрын
fier det belch
@snapsnap12 ай бұрын
more coco butter more fluid. Less coco butter less fluid. Correct. The packaging on the 811 in this old video is incorrect and is now corrected.
@brendachew37692 ай бұрын
as a chef, especially making things with chocolate, you should have your beard covered up.and you should be wearing apron. you go to the toilet in those clothes.and probably go outside. do you think it doesn't matter because you're making a video.making me cringe!
@carolineyawale2 ай бұрын
At first glance, I thought it was a hotdog. 😂😂😂💜
@carolineyawale2 ай бұрын
What kind of mold did you use for the chocolate shells please. I love working with chocolate.🍫 💜
@thelittlewoodshed13383 ай бұрын
WHERE DID YOU GET THE BOXES FROM?
@RichardDuran-iw4fq3 ай бұрын
Whats best for Potato chips Coating?
@user-mc9xm5ye1g3 ай бұрын
When you say you leave it to crystalize for another 12 hrs, do you mean you turn the temperature off after that point and just let the chocolate sit and cool down on it's own? Do you mean you keep it heated at that temperature for 12 hours? Something else? Total newbie here. 😊
@heathermason03 ай бұрын
this is really helpful, thank you so much!
@AntGeezer3 ай бұрын
Please show us how to make something like that….pretty please?
@AntGeezer3 ай бұрын
Beautiful but not very helpful. Any chance of a ‘How to’ video?
@stevenb67873 ай бұрын
This is a very ill considered product launch. The product looks interesting despite the cringe-inducing presentations - but the presentations! Awful!
@frankcaccamo35683 ай бұрын
Wow. Excellent. Hope you can tell me where to buy those white bowls from. They would look good in my shop. Australia 🇦🇺
@frankcaccamo35683 ай бұрын
I’m curious to know what fluid level was the dipping chocolate please. Was it 811. ❤❤
@MrWnw4 ай бұрын
Where can I find the recipes to try?
@cuisineumamir4 ай бұрын
👍👍nice recipe 😋😋
@user-bh6xf7qi1n4 ай бұрын
Thank you for recipe❤
@oldmanfigs4 ай бұрын
What an angel 😊
@Mousselover964 ай бұрын
how many grams to add if it's 60% chocolate and 40% cocoa butter?
@poochieandcoe36004 ай бұрын
What to do when your tempered chocolate cools down a bit, let’s say white chocolate, as you leave in the counter because you’re filling in your bonbons, it went down to 27 is it okay to just reheat back to 29-30? Thank you so much..