@SweetKitchenSkills it is reassuring to see failures! We're constantly learning, helped by your excellent instruction. I await to see the followup and what went wrong and how to avoid it.
@t0ni7q
10 ай бұрын
Du er en god og sjov dommer i bagedysten
@SweetKitchenSkills
10 ай бұрын
Tusind tak. Tak fordi du abonnerer😀
@victoriakrogh2724
10 ай бұрын
Århhh det ser godt ud!
@Anastasiia_chocolatier
9 ай бұрын
I was thinking-why do you add 10% of cocoa butter to the chocolate?Your shell was too thin because it was very fluid.Is that right?That’s why the colors stuck to the mould
@SweetKitchenSkills
9 ай бұрын
Hello Sorry that i havent done the video y’et. No, liquid is best. Temperature of the mold and chocolate are the most important thing. Have a nice day.
@mamasinger49
11 ай бұрын
Amazing, what spray gun are you using and size of needle please?
@SweetKitchenSkills
11 ай бұрын
Watch my videos, its all there😉
@fmpranav
3 ай бұрын
Cocoa butter wasn't tempered enough properly???
@SweetKitchenSkills
3 ай бұрын
Of course it was 😉
@williamramet5652
11 ай бұрын
Pourquoi vous rajouter du jus de citron dans la ganache ?
@SweetKitchenSkills
11 ай бұрын
Google translate please
@williamramet5652
11 ай бұрын
why add lemon juice?
@SweetKitchenSkills
11 ай бұрын
@@williamramet5652 Because it was to sweet😁 You don´t need to!
@TaraDufour
17 күн бұрын
Still waiting for a reason why these didn’t turn out? 🤭
@SweetKitchenSkills
17 күн бұрын
I am sure i made a video. Reasons are many. Cocoabutter not fully crystallized before filling with chocolate. Chocolate or mold to cold. The mold is in general very difficult to color. To many small edges.
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