What are the ratios ?

Waauuu die sind so schön, man weiß nicht ob man sie verspeisen oder sammeln soll👍👍👍

Wow! I had no idea this was possible! Thank you!

Thanks!

To me it looks like you are using a brush rather than a pencil, since a pencil is filled with led and....the brush has hair to paint with.....

My cocoa butter is too runny after tempering and any design I make slips down to the bottom. What should I do?

i tempered my cocoa butter but it is too runny to decorate, what should i do?

Looks great!👍🏽

Oh der sieht so lecker aus. U d perfekt dargereicht.

Hello, thank you for the video. Is it necessary to heat milk chocolate to 45 degrees and then lower it to 30 degrees, or can I just directly lower it to 32 degrees, and work with it directly?

Que hermoso trabajo!!! 😍😍😍.. gracias por compartir tu experiencia y habilidades en este arte de la bombonería!!!..😃😊🙏🏻🙏🏻🙏🏻🤗🤗🤗

Cocoa butter wasn't tempered enough properly???

You always bring us something that looks delicious . Thank you.

That banana cake is making my mouth water.

Welcome back!!

Nice

This is very beautiful✨

Hello. I love your products😍 I have a question I temper my chocolate and my cocoa butter but the part that I add the colour steel sticks to the mold. The temperature of my mold on that time is between 20 to 22 Celsius. Can you tell me what's the problem?

Спасибо большое за подробный рассказ и видео о темперировании шоколада! Для начинающих учеников очень доступно и понятно.

That was the best video I have watched to date. Thank you for making these as I know they must be time consuming. Where would one purchased the plastic sheet you used to make the backs smooth. Is it a special kind?

Hi chef, i have a question? I tried to used the gold powder but it seems like the chocolate got stuck in the mould . 🥺

Sehr sehr klasse👍👍👍👍

The glucose is used to avoid health problem by keeping the chocolate days ? I mean, tiramisu is something you should eat quickly so I wonder how much time you can keep theses kinds of bonbons

Gracias , Dios te bendiga🎉

Quiero emprender en el mundo de la chocolatería y estos diseños e ideas tan creativas son realmente fabulosos!!!..muchas gracias por compartir tus valiosos conocimientos y por colocar la traducción al español ...Un saludo cordial !!!..😀😁😜👍🏻

Thank you for the beautiful method. Please, what is the weight of one piece in this mold?

Brilliant, thank you very much! I feel much more confident now.

❤❤❤❤❤❤👍👍👍👍👍👍🇧🇷🇧🇷🇧🇷

Hello, my refrigerator has a temperature of 6-8 degrees. You mean a freezer, but it's minus degrees. Mhmm, somehow I don't understand it Can you help me please what du yoe mean

Good job!

Thank you so much for this excellent video. Amazing! The mold trick for tasting the cling film is brilliant. Thanks for sharing what you know.

Can we use oil based liquid food color?

😡 just spotted this video after I’ve just used my last lot of passion fruit purée on rum and passion fruit bonbons 😡 back to squeezing passion fruits again 😭😭

Does cocoa butter has to be always tempered? How is it done?

Bonjour chef, excusez-moi de vous demander cela mais vous mettez du beurre de cacahuète industriel ou fait maison ? Car je trouve le beurre de cacahuète quand même bien salé déjà. En tout cas, c'est comme ça en Belgique et je ne voudrais pas gâcher votre recette qui à l'air si bonne. Bien à vous. Rosalie

En plus d'être appétissant, ils sont magnifique. Merci chef. Rosalie

U re great 👍 man

U re the best

Ur Channel is perfect

Why don't you include Fahrenheit in your videos? People use both around the world.

😑 White chocolate soufflé. 6-8 Soufflé forms (Diameter approx. 8 cm, height approx. 4 cm) Cake mass 200 g white chocolate, 100 g unsalted butter, 1.6 dl egg whites, 40 g icing sugar, 40 g almond flour, 40 g flour, (or Buckwheat flour) 5 egg yolks, zest of 1 orange 50 g soft butter, 200 g sugar and 1 tbsp. cocoa powder, for the soufflé molds Start to grease the soufflé tins with soft butter. Its easiest when the molds are cold. Grease them twice, with a thin even layer of butter. Sprinkle the inside with the sugar-cacao mixture. Make sure they are covered perfectly. Or they will not rise even! Wash the orange and take the peel of with a zester. Chop them finely. Put chocolate and butter in a bowl and melt it gently over a not too hot water bath. Add the chopped orange peel. Whip the whites stiff together with icing sugar. Beat the egg yolks in the mass until shiny. Gently mix the egg-whites, one third at the time, into the chocolate mixture. Add the flour and ground almonds. It should all be nicely distributed. Put the mass in a piping bag with a large round nozzle, and fill the mold almost to the edge. If you overfill, just scrape the top even, with a palette knife! Bake the soufflés in a pre-heated convection oven, at 175 C, for about 12-14 min. Serve immediately when baked! Remember to sprinkle, with icing sugar. Serve with vanilla, chocolate or almond ice cream. The soufflé can also be frozen, and can be baked right from the freezer! Baking time 16-18 min!

Great video. What’s the shelf life of these bonbons?

❤what are these colors, can u let me know, am from India, am learning chocolate making n in the process cam across ur video, which is mind blowing

Hi,how do you clean the gun?

Sencillamente.... espectacular!😃

Amazing video! Thank you for sharing all the details ❤ but can i ask about the shelf life of the cream cheese ganache inside the bonbons? ❤️

Pieces of art 🎨 😊

Miss seeing your videos. Hope you are well ❤️

Bonjour chef. J'espère que vous allez bien ? Je vous dis un très grand merci car mon compagnon fait le carême et ne consomme donc aucun produit laitiers. Grâce à vous je viens de découvrir ce nouveau chocolat de chez nous. En Belgique, il ne font pas de pub pour les produits professionnel et donc nous ne sommes pas au courant des nouveautés. Un grand merci chef. Ps : je suis abonnée. Hors de question de rater vos vidéos. Bien à vous. Rosalie ❤️