Gorgeous colors. I wish I didn't live in country with high summer humidity. Or I'd try your designs after each video. Thank you for making mistakes (on purpose of course 😅). It helps. 👍
@arnedijkstra7715
3 жыл бұрын
Looks great Markus, good tips and tricks again, thanks for sharing 👍🏻
@estrellawundsch4871
2 жыл бұрын
very pretty! thank you. You give hope to those of us who are not professionals ,
@cuisineamel
7 ай бұрын
Hello, Kiryat is a very elegant and beautiful chocolate. I wish you success
@bubu1313
3 жыл бұрын
Another great video Markus!!! Thank you for your time!
@cottonclarksa
3 жыл бұрын
Very good demonstration, Marcus. It appears that the untempered cocoa butter versions are not as crisp and precise as the tempered ones, but they aren’t bad either. I have cocoa butter in plastic bottles (Chef Rubber - USA), and I know that I have overheated them a few times… probably around 48-51 C. I hope I have not ruined them at such temperatures.
@SweetKitchenSkills
2 жыл бұрын
You Can fry with cocoa butter😉
@cottonclarksa
2 жыл бұрын
@@SweetKitchenSkills Wow!... OK, then that means I'm good to go. All I have to do is re-temper it. Down here in south Texas we say, "Muchas Gracias!" 🙂😇
@shawncarter2360
3 жыл бұрын
Beautiful work!
@dudakoff1000
3 жыл бұрын
Thank you so much for content like this. Please do more visual comparisons like these, between best practices and undesirable conditions.
@natisanttos228
Жыл бұрын
You're an artist!👏
@ashaakadam323
3 жыл бұрын
Great hard work which you make it look so easy and those smile 😊 👌🙏
@DayByeDayChristine
3 жыл бұрын
Thank you so much for the help and beautiful work you share.
@brianmcconway7614
Жыл бұрын
Hi! Love the videos. Did you get any fat bloom with the untempered shells? Thanks again for the cool vids :)
@SweetKitchenSkills
Жыл бұрын
Hello Brian. The shells are still shiney. No fatbloom at all.
@brianmcconway7614
11 ай бұрын
@@SweetKitchenSkills excellent!!! Thanks for getting back to me. So the airbrush re-tempers the coco butter, I have had the same results. I was wondering about it because I definitely overheated my coco butter and the result was still lovely and shiny 😀
@hafidaayoucha2502
8 ай бұрын
Very good work
@sheilaghherringer7154
2 жыл бұрын
Really lovely!!!
@palued320
2 жыл бұрын
Cómo siempre. Bellísimos!!!
@mermeri1004
7 ай бұрын
Génial
@ummerayhan9264
3 жыл бұрын
Really beautiful
@nasreen7210
2 жыл бұрын
Please share bon bon filling recipes
@mois3705
8 ай бұрын
انا من الجزائر ،ممكن تحطوا ترجمة مع الفيديوا،روعة
@Fenicia396
7 ай бұрын
❤❤❤❤beautiful
@sashathewitch5949
3 жыл бұрын
Are there any good books to learn more on tempering chocolate and the science?
@user-jf4fw6gs7x
2 жыл бұрын
Great job, thank you
@m1ishkop1shko
2 жыл бұрын
Great stuff you have on these videos, Markus. This you´re saying about the "untempered" spray is true. I heard it (read it) myself first from F. Migoya (The Elements of Dessert), but was your airbrush warmed up from the cabinet or colder (to see whether it's the cold air acting or the metal)? Tak skal du have
@SweetKitchenSkills
2 жыл бұрын
My spraygun is allways a little warm. Otherwise the butter gets stuck
@shehnaazv4572
3 жыл бұрын
Amazing. Thank you for sharing
@Stacy77-v7c
3 жыл бұрын
Markus, very beautiful design! Can you help me please? I followed your advice from other videos and colored bonbons have a perfect shine, but every time I make bonbons, about 1/3 of the bonbons sare hard to get out of the mold. I am doing a chocolate test and it is tempered. My actions: after coloring the molds, I let the cocoa butter stabilize at 16 ° C overnight. Tempering milk chocolate 45-31 / 32 ° C with callets. I fill the mold chocolate, make capsules and send it for crystallization at 10 ° C for 20 min. After I send mold to 16 ° C for another 1 hour or more, sometimes at night. As a result, 1/3 of the capsules do not come out. I can't reach them from mold, but the other 2/3 look great, without defects. what do you think is the problem?
@arnedijkstra7715
3 жыл бұрын
Hi, i had the same and I once heard that if the bonbons don’t come out of the mould, your cacaobutter isn’t correctly tempered or the temperature of your mould wasn’t correct. Maybe you can also try to cool down the mould/bonbons (when completely finished) back in the fridge for 20 min. Cover them with a plastic sheet. Good Luck!
@AuroraClair
2 жыл бұрын
Any updates? How did the shells woth untempered cocoa butter hold up, any blooming? Nice video
@SweetKitchenSkills
2 жыл бұрын
Hello. They all look the same. No blooming at all😊
@AuroraClair
2 жыл бұрын
Awesome :) thanks for letting us know
@shhaiwatoumcibian
3 жыл бұрын
beautiful
@user-om8gj4mq7v
3 жыл бұрын
Thank u
@nic_____ho
3 жыл бұрын
design looks fuzzy though perhaps because cocoa butter melted the initial chocolate pattern...
@janmchaney7912
2 жыл бұрын
Always enjoy your videos. Question..sometimes you temper cocoa butter and other times you do not temper… Is there a reason? Does the cocoa butter react differently to the chocolate?
@SweetKitchenSkills
2 жыл бұрын
Watch my video with untempered cocoa butter
@joharris8320
2 жыл бұрын
So did the fat bloom appear? On the non tempered ones. Thank you
@SweetKitchenSkills
2 жыл бұрын
No fatbloom 😀
@izzatyussof
2 ай бұрын
so what is the update? did the untempered cocoa butter produce fat bloom?
@SweetKitchenSkills
2 ай бұрын
No. I kept them for 1 year. They never bloomed.
@ЭльвираКоваль-т4ы
Жыл бұрын
❤супер😊
@mjjcht2
3 жыл бұрын
Bravooo
@kartikdubey5621
3 жыл бұрын
With out cocobutter we make bonbon ?
@tutyneuci2100
Жыл бұрын
lindo
@abhilashakotecha7183
2 жыл бұрын
Does the untempered cocoa butter shells start melting on room temperature
@SweetKitchenSkills
2 жыл бұрын
No They dont.
@ummerayhan9264
3 жыл бұрын
Sir make some ganache videos too
@savitamundhe9175
Жыл бұрын
I'm from India
@claudineriduet3805
Жыл бұрын
❤❤❤❤❤❤❤❤❤
@samiraanbre2142
3 жыл бұрын
👍👍👍👍👍👍👍👍👍👍
@samahsalih6536
3 жыл бұрын
What kind of spray gun do you recommend me to buy ?
@samahsalih6536
3 жыл бұрын
@@SweetKitchenSkills Thank you so much
@savitamundhe9175
Жыл бұрын
What is green colour plz ingradiance send in English
@SweetKitchenSkills
Жыл бұрын
Pavoni. Watch the other videos😎
@ayanbanerjee8809
3 жыл бұрын
Can you share some recipes for bonbons 😊😊
@ayanbanerjee8809
3 жыл бұрын
Sure I will wait for that 😀😀😀
@nicholasmatthew9687
Жыл бұрын
What kind of mixer do you have?
@SweetKitchenSkills
Жыл бұрын
Mixer????
@sachutheju993
8 ай бұрын
ഹ്ഹഗ് 😮@@SweetKitchenSkills
@guesabdel
7 ай бұрын
یحسراه حنا فی الجزایر هاذی قدیمه عندنا
@SweetKitchenSkills
7 ай бұрын
English please:)
@manaralshebel4868
Жыл бұрын
How to make it shiny ?
@SweetKitchenSkills
Жыл бұрын
Watch all my videos and you will understand
@daizeosswald7521
Жыл бұрын
Traduza em português por favor Brasil 🇧🇷
@darshaneesandareka6328
2 жыл бұрын
Chef tell me the how to make coco butter spray
@SweetKitchenSkills
8 ай бұрын
Hello. Sorry. haven´t seen this question before now. 50% chocolate, 50% cocoa butter. Use at 26-30C
@wenc9006
2 жыл бұрын
Hello Markus can a silicone mold be used?
@wenc9006
2 жыл бұрын
@@SweetKitchenSkills Gracias por la respuesta Comprare el molde adecuado entonces Saludos desde Guatemala 🇬🇹 Thanks for answering I'll buy the right mold Greetings from Guatemala 🇬🇹
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