I've been wondering about streaks from one of my molds. Now I know why. Thank you. I'll be using only warm water and microfiber cloth from now on.
@angilearnshowtochocolate
3 жыл бұрын
Oh great give that a try 😊
@officialmisssamply4303
3 жыл бұрын
Hey Angi, I came to your chanel through a comment of you under an other video. This was the first (and definetely not the last!) video I saw of you and just wanna say you have a really cool and cute way to explain the things. The viewers can see your excitement, when you talk about chocolate and how to work with. Its really fun to watch and pretty helpful :) Going to check the other ones now :P Keep it up, kindly Sam :)
@angilearnshowtochocolate
3 жыл бұрын
Hi Sam, Thank you so much for your kind words, I really appreciate it :) :) :) In my other videos I screw up a lot .. lol :)
@beea5824
3 жыл бұрын
Your videos are always so helpful! Thank you for this info
@angilearnshowtochocolate
3 жыл бұрын
Thank you ☺️ I’m glad they help a bit
@johnathansawyer8736
3 жыл бұрын
LOVING YOUR VIDEOS! 2 questions for you! 1: How many times can I melt and set chocolate? I want to practice making just the shells. So, can I melt the chocolate, pour in the mold, pour off the excess, let it set, then dump them all out and re melt the chocolate? How many times before the chocolate goes bad? Or does it? 2: If I do practice and use cocoa butter to make designs first, can I still re melt that chocolate or does the extra cocoa butter mess up a calculation?
@angilearnshowtochocolate
3 жыл бұрын
Thank you :) 1. That's the nice thing about chocolate. You can remelt it as often as you want and it won't go bad - as long as you don't burn it or get water in you chocolate. 2. Yes you will add cocoa butter to your chocolate. I don't think it's a big deal if you remelt 1-2, but of course after 10x your calculations will be way off. You could measure the weight of the mold before and after paining to know how much cocoa butter you used and adjust your calculations accordingly.
@johnathansawyer8736
3 жыл бұрын
@@angilearnshowtochocolate Genius! Thank you so much!
@DayByeDayChristine
3 жыл бұрын
Thank you for the tips!!💛💛💛
@angilearnshowtochocolate
3 жыл бұрын
You're very welcome :)
@marlinmoodley4174
3 жыл бұрын
Hi, thanks Angi for another great video.
@angilearnshowtochocolate
3 жыл бұрын
You’re very welcome Marlon :)
@jefftorres8357
Жыл бұрын
So helpful, thank you for sharing!
@angilearnshowtochocolate
Жыл бұрын
Yay! So glad it's helpful :)
@MikkisoXTRA
3 жыл бұрын
Love the hiii at the beginning. Lol great videos ☺️
@angilearnshowtochocolate
3 жыл бұрын
Haha thank you ☺️🤩
@lovleychoco98
3 жыл бұрын
HI~ Long timeno see~ Happy new year and I hope good luck to your everything in 2021🤗🙏🥰
@angilearnshowtochocolate
3 жыл бұрын
Thank you ☺️ Happy New Year 🥳🥳🥳
@colorsflavors8003
2 жыл бұрын
Mam, ur videos are very informative. Make how to make colour for chocolate bonbon. Can u pl share the recipe.
@angilearnshowtochocolate
2 жыл бұрын
I've already recorded a video about it, but need to edit it which can take some time :) But in the meanwhile I recommend checking out this blog post/video it helps a lot ! www.isugarcoatit.com/2018/09/how-to-make-coloured-cocoa-butter-video.html/
@peymanjfari8129
2 жыл бұрын
Hi Angie Video was awesome. Ben Ben Benites are all very unconscious. I did not have a good mold and learned from your experiences. Question = Why when the work is over, Bin Ben's color does not stick to you. Bin Bin me colored my hand.
@angilearnshowtochocolate
2 жыл бұрын
Thank you 🙏 hmmm good question 😅😅 the colors I use are super easy to wash down with warm water
@marisadsouza4749
3 жыл бұрын
Nice
@angilearnshowtochocolate
3 жыл бұрын
Thanks :)
@fatinathirahpardi8404
3 жыл бұрын
Can't find previous video for making coloured cocoa butter
@angilearnshowtochocolate
3 жыл бұрын
That’s because there is none 😅 I will make one in the future though 😊
@daniellemariano3855
2 жыл бұрын
Hi! Can I use gel food coloring for white cocoa butter? I can't find white candy food color in our country.. Anyway, your videos are amazing! Keep safe and God bless 😊
@angilearnshowtochocolate
2 жыл бұрын
Thank you so much Danielle ☺️ I‘m not sure if this would work. Is the gel food coloring oil or water based? If it’s oil based you can give it a try. But what I’d rather recommend is buying powdered colors. I will publish a video about this in a couple of weeks, but I think this blog and video is explaining it really good: www.isugarcoatit.com/2018/09/how-to-make-coloured-cocoa-butter-video.html/
@daniellemariano3855
2 жыл бұрын
@@angilearnshowtochocolate thank you very much I've found white powdered food color in an online shop.. can't wait to make chocolate using your techniques and designs! Thank you very much!!
@angilearnshowtochocolate
2 жыл бұрын
Have fun 🥳🥳🥳
@angier.990
2 жыл бұрын
love your video angi, quick question at what temperature do you add your silk to color cocoa butter? would it be the same as when we temper our chocolate for the molds?45c to 33c add silk than once it reaches 30c its good to work with ?
@angilearnshowtochocolate
2 жыл бұрын
Thank you :) I add the silk at around 30C
@vanitasuraiyatondon1456
Жыл бұрын
What is the temperature to melt coloured cocoa butter to and then the temperature to add the silk and then the temperature to use it?
@angilearnshowtochocolate
Жыл бұрын
I melt the cocoa butter to about 45-50C and then cool down to 28-30C and thats when I'm adding the silk/cocoa seeds. There are different methods, but that works really well for me. Maybe you find these two videos helpful as well: kzitem.info/news/bejne/o2yPz35so4yhpY4 kzitem.info/news/bejne/kYea1qODrnSlqaQ
@colorsflavors8003
2 жыл бұрын
How to increase shelf-life of the truffle
@angilearnshowtochocolate
2 жыл бұрын
If you use invert sugar it will increase your shelf life. Also, the more water content in your filling the shorter the shelf life - that's why I like to use any nut based fillings because the water content is very low and the shelf life is pretty long :)
@thae1500
3 жыл бұрын
May I know what is the diameter of each mould cavity in semisphere mold?
@angilearnshowtochocolate
3 жыл бұрын
Sure: Cavity Size : 2.9*2.9*2.2 cm or 1 1/8 x 1 1/8 x 7/8 inches (approx) finished chocolate about 11 g/pc
@kashmunir2500
3 жыл бұрын
Hi Angi, Great information. Could you please tell me how to colour chocolate (any colour chocolate bar) and can we colour milk and dark chocolate with coca butter colour or oil base colour. Thanks
@angilearnshowtochocolate
3 жыл бұрын
Thank you! It’s hard to color milk and dark chocolate because their natural color is very dark already. So every color you mix in will look dark/brown. You can try to color white chocolate but I’ve never done it with coloring. I used beet root and carrot powder in the past and that worked great.
@kashmunir2500
3 жыл бұрын
@@angilearnshowtochocolate Thank, can you make video on how to colour white chocolate if possible
@angilearnshowtochocolate
3 жыл бұрын
@@kashmunir2500 I put it on my list :)
@chauhandinkle4401
3 жыл бұрын
Can i use oil candy colour to design chocolate??. Please reply me 😊
@angilearnshowtochocolate
3 жыл бұрын
I don't think it'll work, but I never tried it. I'm not sure if the colors would set and if they do, they will most likely not give you the sparkling shine. I don't think you would get the bon bons properly out of the mold, unless you use silicon.
@majeedkoya1759
3 жыл бұрын
Hello Angi. Good evening .in India, cochin time is 8.31pm..now come to my problem. I have started homemade chocolate. I like to make good shiny colored bonbons. There is coloured cocoabutter with me. But the problem is I couldn't make shiny coloured chocolate. Maybe l am not tempering coloured cocoabutter. I have plastic mold,polycarbonate mould also. I am testing with plastic mould. Is it the problem or tempering mistake. Now I saw you are using silk for tempering. Is it normal cocoabutter or special. Normal cocoabutter I can buy in cochin. Can you please give me some advice about this. Waiting for your reply, later I will buy cocoabutter..I hope you will give me some idea...thanks
@angilearnshowtochocolate
3 жыл бұрын
Hi :) Yeah most likely it’s a tempering issue. But the temperature and humidity of your kitchen might also cause problems. It’s possible that either your chocolate or your colors are not properly tempered. You can temper with silk but it takes 24 hours to make silk out of cocoa butter (I’ve added a link in the description of how to make it). You can also temper your colors like regular chocolate (on the slab for example).
@TheMahima999
3 жыл бұрын
Can we color without cocoa butter??
@angilearnshowtochocolate
3 жыл бұрын
Yes you can! You could color white chocolate with for example raspberry powder, turmeric powder, spirulina…. Of course your chocolate will taste like the flavor you’re using. You could also make colors on your own in case you have access to cocoa butter: www.isugarcoatit.com/2018/09/how-to-make-coloured-cocoa-butter-video.html/
@dimplesachdev2061
2 жыл бұрын
What percentage of coveture yu used here
@angilearnshowtochocolate
2 жыл бұрын
I make my own chocolate and usually use a 78% dark chocolate.
@taposidas8282
3 жыл бұрын
What brands are this moulds?
@angilearnshowtochocolate
3 жыл бұрын
You can find them here: Grainrain polycarbonate chocolate mold polycarbonate chocolate bar mould Bullet Clear Hard Plastic candy pastry tools - Big Size www.amazon.com/dp/B088TLZYZD/ref=cm_sw_r_cp_api_glt_fabc_X6HH0YDSBHXHE1A3PJZD
@lucindasalinas9831
2 жыл бұрын
I live your work I’m trying to start a small business from home I’ll try to reach out to through Instagram Thank you
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