Thumbs down 👎

man i love this video soooo much

I think I love you 🫢 thank you for the video it was lovely made

THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜, AWESOME

kzfaq.info/get/bejne/gKqFdq2Jp5a0aYU.htmlsi=Jl1MfowlzGPWLLZf #khushvibes

Excellent channel ! I think the same guy has published a book in chocolate

Great video ! Thanks a million chef !!

Great video and already subscribed

Where do you recommend getting the mould from, we have tried a few off line but all very flimsy

This sucks it also sounds like he is homosexual

❤❤

The best, thank you

Can we use wine to make ganache? Can we heat wine to simmer?

"Noisy bowl" 😂

So good

Thank you for a clear teaching & wonderful explanation Sir! You have gained a new follower!

Y you shouldn’t put them in the fridge/freezer??

Hi Paul! I wanted to know from where to purchase the mould U use ( white one)... Please let me know

Whenever I add alcohol in the chocolate, the chocolate immediately coagulates and become a semi solid substance amd changes it's texture!

😂👍

Can i be quality controller😂😂😂.

Hello. I watched the entire video, thank you . I now know how to temper chocolate. I didn't know it was that hard, pun intended. I'm hoping somebody will answer my question which is, why did we temper it? What use is the tempered chocolate ready for? I'm thinking of dipping some cookies in chocolate, this is why I watch the video. Thank you

Who remembers Curlywurly bars when they were enormous? 😅

That was brilliant 😊

Love it. 😅

Hi Paul , can you help me with an issue? I had my ganache was too thick when I tried to pipe in how do I get it thinner?

And i thought that tempered chocolate will freeze if water falls into it!

Please make more videos, i really enjoy watching you and learning from you

Excelente ,tu trabajo

What happened to Paul? His website hasn't been updated since 2020 and the last video here was 6 years ago.

I've just bought a mold, and spent ages looking for a how-to. I don't know why I didn't just search Paul A. Young in the first place. The guy is an absolute legend.

Love your job, greetings from argentina, buenos aires 🧉

Do you have to temper white chocolate as well?

Now this is clearly making your own chocolate bars instead of buying them from the store.

8:05 understandable

I've tried making a few bars recently, but for some reason there are random splotches of beige on the otherwise dark-brown surface of the chocolate, more specifically on the molded side of the bar. Any insight on how to get rid of this beige to get the straight, uniform brown?

If you dont do a little 'hoot' when you taste it, its not boozy enough!

It's amazing! thank you for the recipe 😊

Come back

Paul are you dead?

Thank you soo much!! :))

Hey mate why did you stop making these,they are all brilliant videos

plz share the recipe of water ganache

At this point I only use chocolate chips because I need my recipes on point everytime

Paul, I am Beti from Indonesia, you didn't show whether the contents of the wine chocolate were hard or melted? sorry I can't speak English, chocolate for the outside is it milk chocolate ? and chocolate mixed with wine is dark chocolate? please reply, thank you.

I cannot even boil water 😫

First time making chocolate bars at home, and they would not have turned out anywhere near as well as they did without the extra steps of tempering and shaking and dropping the moulds that you showed us. The scraping off the top of the moulds and adding the chocolate nibs turned out great too. (I used a new plastic drywall putty knife - worked perfectly). I only had soft silicone bar moulds, and, while they turned out better than I thought they would for a first timer, I've decided to purchase some nice clear polycarbonate moulds that are more like the ones you used in the video. Really appreciate you sharing your expertise, it made my project go a lot more smoothly, and I ended up with some fantastic chocolate!

Very impressed. 👍👍👍👍👍 🌟🌟🌟🌟🌟

I like your tools too.!

Gorgeous chocolates….love your quality control! ❤