Excellent channel ! I think the same guy has published a book in chocolate
@kostakis32 ай бұрын
Great video ! Thanks a million chef !!
@molepatrol75292 ай бұрын
Great video and already subscribed
@lewisgardner16602 ай бұрын
Where do you recommend getting the mould from, we have tried a few off line but all very flimsy
@nicolelehman86853 ай бұрын
This sucks it also sounds like he is homosexual
@nalini14163 ай бұрын
❤❤
@cleidedasilva87333 ай бұрын
The best, thank you
@Shailys_kitchen3 ай бұрын
Can we use wine to make ganache? Can we heat wine to simmer?
@Shailys_kitchen3 ай бұрын
"Noisy bowl" 😂
@lienpham26184 ай бұрын
So good
@francesca22024 ай бұрын
Thank you for a clear teaching & wonderful explanation Sir! You have gained a new follower!
@Flirtz4204 ай бұрын
Y you shouldn’t put them in the fridge/freezer??
@aureliusdsouza81974 ай бұрын
Hi Paul! I wanted to know from where to purchase the mould U use ( white one)... Please let me know
@vaishalibhambani35455 ай бұрын
Whenever I add alcohol in the chocolate, the chocolate immediately coagulates and become a semi solid substance amd changes it's texture!
@ElenaDavudova5 ай бұрын
😂👍
@dmaug236 ай бұрын
Can i be quality controller😂😂😂.
@markhenry64866 ай бұрын
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
@angelaegan75116 ай бұрын
Who remembers Curlywurly bars when they were enormous? 😅
@angelaegan75116 ай бұрын
That was brilliant 😊
@helennagl35007 ай бұрын
Love it. 😅
@annemcintyre28217 ай бұрын
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?
@meenasay46708 ай бұрын
And i thought that tempered chocolate will freeze if water falls into it!
@melissahuettner56638 ай бұрын
Please make more videos, i really enjoy watching you and learning from you
@claudiavanlanker3859 Жыл бұрын
Excelente ,tu trabajo
@bernadettehagan7144 Жыл бұрын
What happened to Paul? His website hasn't been updated since 2020 and the last video here was 6 years ago.
@samueldesmond440 Жыл бұрын
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.
@Eslabonik_Games Жыл бұрын
Love your job, greetings from argentina, buenos aires 🧉
@zeldaglitchgamer Жыл бұрын
Do you have to temper white chocolate as well?
@thesuperamazingalex810 Жыл бұрын
Now this is clearly making your own chocolate bars instead of buying them from the store.
@ketchupinpasta1392 Жыл бұрын
8:05 understandable
@Bobsheaux Жыл бұрын
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?
@urbanrat84 Жыл бұрын
If you dont do a little 'hoot' when you taste it, its not boozy enough!
@giuliasanroman5576 Жыл бұрын
It's amazing! thank you for the recipe 😊
@mvigor Жыл бұрын
Come back
@mvigor Жыл бұрын
Paul are you dead?
@Rabitz Жыл бұрын
Thank you soo much!! :))
@12dezil Жыл бұрын
Hey mate why did you stop making these,they are all brilliant videos
@meenaraychaudhuri6056 Жыл бұрын
plz share the recipe of water ganache
@boss-ih6uk Жыл бұрын
At this point I only use chocolate chips because I need my recipes on point everytime
@betimerwati8391 Жыл бұрын
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.
@confusionstate Жыл бұрын
I cannot even boil water 😫
@paulbrickler Жыл бұрын
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!