Пікірлер
@denisebatalha3552 16 сағат бұрын
Very inspirational!
@angilearnshowtochocolate 13 сағат бұрын
Thank you 😊
@КристинаБелых-д9н 22 сағат бұрын
I'm into chocolate just as a hobby (presents for my family and friends) but a few days ago i recieved my first order and i am at complete loss what is the cost of my chocolate bonbons. So thank you so much for this helpful video, i hope i calculate the cost using your video🙏
@angilearnshowtochocolate 21 сағат бұрын
That’s amazing! Congrats on your first order 🥳
@КристинаБелых-д9н 22 сағат бұрын
Looks very cute! Thanks for another helpful and inspiring video❤
@angilearnshowtochocolate 22 сағат бұрын
You are so welcome!! Thank you :)
@missliz6361 22 сағат бұрын
Thank you for all your videos
@angilearnshowtochocolate 22 сағат бұрын
Thank you 💛 the kiwi jam turned out so good 🤤
@silverlover5817 23 сағат бұрын
Nice idea, thanks for the video. 🍫
@angilearnshowtochocolate 22 сағат бұрын
Thank you 🤗
@КристинаБелых-д9н 3 күн бұрын
Hey Angie! Do you have a recipe for earl grey chocolate? I look for it but found just earl grey miso bonbons.
@angilearnshowtochocolate 2 күн бұрын
Hi! I'm using between 2-4% loose leave earl grey. It always depends what kind of chocolate you want to make (white, milk, dark?) and the quality of your tea. But 2-4% is a good starting point :)
@КристинаБелых-д9н 2 күн бұрын
@angilearnshowtochocolate thank you! Can you make a whole video of how you doing this chocolate with all process including decorating?🤗
@angilearnshowtochocolate 2 күн бұрын
@КристинаБелых-д9н I put it on my list 🤗
@КристинаБелых-д9н 2 күн бұрын
@@angilearnshowtochocolate wow! Thanks 😊
@denisebatalha3552 3 күн бұрын
So you don't need to roast the nuts first before making the praline?
@angilearnshowtochocolate 3 күн бұрын
You certainly can roast them, but I usually don’t 😊
@denisebatalha3552 16 сағат бұрын
Thank you for replying! I appreciate it! @@angilearnshowtochocolate
@denisebatalha3552 3 күн бұрын
Interesting! Saffron is used in a Portuguese dish I used to make at least once every couple of months and it's Mozambique Style Shrimp (or Camarão à Mozambique). I'll have to try this recipe.
@angilearnshowtochocolate 3 күн бұрын
Oh interesting, I didn’t know that! I really enjoyed them
@denisebatalha3552 3 күн бұрын
I'm late to the game here, but I love your content and especially your raw transparency. You're so amazing for those things alone. And I'm honestly happy to hear not everyone is jumping on the Dubai bandwagon. The name of the company is Fix. What I've done is follow them just for idea purposes and wondering how they're able to make and sell such bars without compromising the quality with a short expiration date, if that makes any sense. I'm not sure what the expirations on their bars are, but I know if I were to make a filled bar with my ideas, they would need refrigeration and would need to be eaten within a month, so that is something I'm trying to figure out. I also cannot afford lessons from others who charge over $200, unfortunately... I lack motivation, anyway, so it's not something I need to figure out now and I'm grateful to have a full time job. So things I love to do and would love to be paid for are done on the side, but again, I have been severely lacking motivation, so it's not going anywhere. Maybe that will change in 2025... Keep up the excellent work, Angie!
@angilearnshowtochocolate 3 күн бұрын
I never really looked into the shelf life (or honestly anything at all 🤣) of those bars. Would be curious tho! Maybe they just have a short shelf life? I think making chocolate and confections of any kind is a wonderful hobby and don’t think we have to make a business out of everything we like doing, even if we’re good at it 😊
@denisebatalha3552 16 сағат бұрын
@@angilearnshowtochocolate All fair points. The lack in motivation is unfortunately more on the creative side, as opposed to business. Something I'm working on. 😊
@angilearnshowtochocolate 13 сағат бұрын
@denisebatalha3552 I totally get that!!!
@tiffanyartsruni7097 7 күн бұрын
Do you make your own chocolate?
@angilearnshowtochocolate 6 күн бұрын
Yes I make my own :)
@tiffanyartsruni7097 6 күн бұрын
@ oh good to know. Do you sell the chocolate you make? I just ordered callebaut but it’s so expensive. I’m still learning how to make bonbons I just made some yesterday with Ghirardelli chocolates and some of it got stuck to the mold. lol
@angilearnshowtochocolate 6 күн бұрын
@tiffanyartsruni7097 my chocolate is very thick because I don’t use an emulsifier, so you’re better off with Callebaut 😊 colors/chocolate getting stuck in molds is mostly caused by improperly tempered chocolate/colors or the kitchen temperature and/or humidity is too high
@tiffanyartsruni7097 7 күн бұрын
Hi, what kind of chocolate do you use to make bonbons? I’m new and when I melt my chocolate it’s not liquidy it’s more lumpy? Please help
@angilearnshowtochocolate 6 күн бұрын
If you like the chocolate you're currently using I wouldn't necessarily replace it with something else. I'd buy a small bag cacao butter and add little when melting your chocolate. This will "dilute" and reduce the viscosity of it.
@tiffanyartsruni7097 6 күн бұрын
@ should I add the cocoa butter to the chocolate before I melt it or after I melt the chocolate? Thank you so much I appreciate you.
@angilearnshowtochocolate 6 күн бұрын
@tiffanyartsruni7097 I would add it to the chocolate and then melt both together
@tiffanyartsruni7097 6 күн бұрын
@@angilearnshowtochocolate thank you so much I will try that.
@matter3232 10 күн бұрын
Wow
@angilearnshowtochocolate 10 күн бұрын
Thank you 🍫🍫
@matter3232 10 күн бұрын
Thx I got a silicon mold ,, so I'm looking at this to see how
@angilearnshowtochocolate 10 күн бұрын
I don’t work with silicon molds, but check out my playlist called “chocolate designs” you will hopefully find a lot of helpful videos there 🤗
@moka-yr8gg 11 күн бұрын
Congratulations Angie! 🎉🎉 Reaching 10,000 subscribers is such an incredible achievement! It’s a testament to your hard work and passion. I’m excited to see you continue inspiring even more people with your amazing content 🍫♥️
@angilearnshowtochocolate 10 күн бұрын
Thank you! I’m really happy to have you here with me! 🤗
@AgnesaDzureková 11 күн бұрын
😮Nádherné pralinky ❤
@angilearnshowtochocolate 11 күн бұрын
Thank you 🤗🍫
@dawnvalarie8104 13 күн бұрын
Angie, you are my chocolate QUEEN! That looks amazing! Thank you for showing us the 'oopsie' along with the perfection at the end. Happy New Year & Best wishes to you and yours!
@angilearnshowtochocolate 13 күн бұрын
Happy 2025 🥳🍫 thank you so so much, I really appreciate it!
@christinathompson1630 14 күн бұрын
Happy new year Angie. Definitely looks like one I want to try. I love it when chocolates have a crunchy centre. Thank you for the recipe.
@angilearnshowtochocolate 14 күн бұрын
I really enjoyed them! Happy New Year 🍫🥳
@maryatti1 14 күн бұрын
Frohes neues Jahr, happy new year from germany, Angi. A nother great recipe to try. Thank you so much :)
@angilearnshowtochocolate 14 күн бұрын
Happy New Year 💛🍫🥳
@oferbechor1579 14 күн бұрын
Thank you very much. I really like your festive chocolate. It looks very delicious. Happy New Year to you, Dear Angi 🤍
@angilearnshowtochocolate 14 күн бұрын
Thank you so much! Happy 2025 🥳
@bhavanapillai59 14 күн бұрын
What is the life of bonbon after fill this
@angilearnshowtochocolate 14 күн бұрын
If you keep them cool 4 weeks. But if you only use the praline and leave out the ganache 2-3 months if you keep them in the fridge.
@shrisanjai4795 14 күн бұрын
❤❤❤❤
@shrisanjai4795 14 күн бұрын
Awesome recipe Dr. Plz share how to apply colors in mould
@angilearnshowtochocolate 14 күн бұрын
@shrisanjai4795 🥳🍫
@angilearnshowtochocolate 14 күн бұрын
I have a playlist with a lot of different designs and how I make them: Chocolate Design kzbin.info/aero/PLbHbU-ua9qqhrXIlXzmSneZ7cNnb3Hygd
@NOORAAHMEDALEXANDER Ай бұрын
Lovely edible art.🍫😍
@angilearnshowtochocolate Ай бұрын
Thank you ☺️
@NOORAAHMEDALEXANDER Ай бұрын
Wow..u made everything by yourself? Thats a lot of work and patience.💪😍 but i think you need an assistant to help you out.
@angilearnshowtochocolate Ай бұрын
Haha you’re probably right 🤣
@sandrasouzaschoenbenerfrei3286 Ай бұрын
Querida ,melhor colocar em uma superfície de isopor,fixa melhor ❤
@angilearnshowtochocolate Ай бұрын
I will try that next time :)
@dawnvalarie8104 Ай бұрын
Those are great, so colorful and serene!! Wondering, if you want those wispy like strokes, if a lipstick type fatter brush? Or teeny one like for finger nail art? Put the chocolate in and use another dry brush to wipe some right back out? I dunno ...Those are adorable and delicious looking!!! Oh! Do exactly what you did on bon bons!! Larger surface to swirl and wisp?? Transfer paper stuff? Sorry you weren't happy, but I was thrilled, they look GRAND!! Gave us cookie deco ideas! Thank you, as always!!
@angilearnshowtochocolate Ай бұрын
Thank you so much 💛💛💛 I think smaller nail art brushes might be the way to go! Thanks for the great tip! Larger surface would be helpful too I think!! Have fun with your cookies 🤗
@lporter115 Ай бұрын
Every single bit of advice was so helpful...the good the bad & the ugly, Thank you!
@angilearnshowtochocolate Ай бұрын
I’m glad the video was helpful 🤗🤗🤗
@corneliavini466 Ай бұрын
Thank you so much for this
@angilearnshowtochocolate Ай бұрын
Of course 🤗
@gerardjones7881 Ай бұрын
36 hours ?....it takes me 5 minutes to temper choc with cocoa butter. Melt to 100F. cool to 91, Thats it... done. If you start out with tempered choc it will still be tempered at 100F even though its fluid.
@angilearnshowtochocolate Ай бұрын
Great 🤗
@healthcenter4508 Ай бұрын
Great ,keep it up
@angilearnshowtochocolate Ай бұрын
Thank you 🤗
@NOORAAHMEDALEXANDER Ай бұрын
Good info.Thank you.👍😍
@angilearnshowtochocolate Ай бұрын
You’re welcome ☺️
@carolyno6874 Ай бұрын
What brand of chocolate did you use? Was it couverture? And can we add more whisky to make it stronger?
@angilearnshowtochocolate Ай бұрын
You can always add more whiskey to make it stronger 😋 If you want a stronger whiskey flavor you can also add whiskey into your filling at the very end. I’m making my own chocolate, so it’s not particularly made for bon bons to be honest(it’s very thick, but tastes so good). But my favorite couvertures are from Valrhona.
@dawnvalarie8104 Ай бұрын
Oh, Wow!! Those are beautiful!! I would totally but them, Nice Job!! Great suggestion too, can't wait to try it! We really appreciate you telling us your struggles, so we know what to expect and how to avoid some of them if possible! Another great video, thanks!!
@angilearnshowtochocolate Ай бұрын
Thank you so so much 🤗🍫💛
@denisebatalha3552 3 күн бұрын
Agree!
@dontbackup Ай бұрын
I like how real this was. Great designs
@angilearnshowtochocolate Ай бұрын
Thank you 😊
@ushakoshy1538 2 ай бұрын
Is it liquid colours .
@angilearnshowtochocolate 2 ай бұрын
it's colored cocoa butter :)
@monto39 2 ай бұрын
Loved the video. (BTW, Fuchsia is pronounced "few-sha"). It sounds like you were saying that tempering the colored cocoa butter just involved heating it to melt the crystals, then cooling below 30^C. Is that correct? That seems simple enough
@angilearnshowtochocolate 2 ай бұрын
Thank you :) If you melt the crystals then you have to retemper. If you manage to melt the color without reaching temperatures higher than 30-32C you can use it right away. I'm not great at that because I do multiple things at once all the time, so I like to temper with "seeds" but there are various ways to do temper. But if you're curious this is how I do it: kzbin.info/www/bejne/b4OpmqqOrr2ehcksi=5ny6AoNoSyIQKSIr
@silverlover5817 2 ай бұрын
Thank you for the video.
@angilearnshowtochocolate 2 ай бұрын
You’re welcome ☺️
@bentejrgensen8115 2 ай бұрын
Thank you from Norway :-)
@angilearnshowtochocolate 2 ай бұрын
Hi to Norway 🍫 I’ve been to Utne, Bergen and of course Oslo and absolutely loved it 💛
@wandapollock814 2 ай бұрын
So glad I found this site wonderful
@angilearnshowtochocolate 2 ай бұрын
Thanks for being here 💛🍫
@crispyfrank 2 ай бұрын
Where do you buy your cocoa butter discs? I’ve been buying the big pieces from Chocolate Alchemy.
@angilearnshowtochocolate 2 ай бұрын
Ugh. Good question. At the moment all of my sources are sold out, so I'm back to the big chunk as well... good upper body work out :) :) :) I got cocoa butter from Uncommon Cacao before. Meridian Cacao has cacao butter in stock as well but I don't know how they come.
@crispyfrank 2 ай бұрын
Do you have equipment now in your basement kitchen that is for larger volumes? Roaster, winnower, melanger, etc?
@angilearnshowtochocolate 2 ай бұрын
No, not really. I'm roasting in ~1kg batches, grinding in 4kg batches... so everything is still made in very small batches :)
@crispyfrank 2 ай бұрын
@ wooooowww! That’s impressive you make so much chocolate in such small batches. It’s similar for me. I have a Behmor roaster and I generally do 2k batches. You’ve inspired me to experiment with other flavors. 😎
@angilearnshowtochocolate 2 ай бұрын
@crispyfrank have fun with new flavors! That’s kind of the reason why I still do everything in small batches. I have A LOT of different flavors/origins.
@crispyfrank 2 ай бұрын
It looks like after you take the finished bars out of the molds, there are some edges that stick out, and then you break them off. Then it looks like your final bars have smooth edges. When I do this, my bars have jagged edges. Any advice?
@angilearnshowtochocolate 2 ай бұрын
I cut the edges with my scraper. They have pretty sharp edges (I cut myself pretty bad before on them) and I cut off the excess chocolate.
@crispyfrank 2 ай бұрын
@ what brand do you use, and would you recommend it?
@angilearnshowtochocolate 2 ай бұрын
I don’t have anything special. I bought two of these in 2017 when I started making chocolate and they are still working great: amzn.to/3YzzXTE
@crispyfrank 2 ай бұрын
@@angilearnshowtochocolate Dankeschön!
@angilearnshowtochocolate 2 ай бұрын
@crispyfrank haha bitte schön 😊
@crispyfrank 2 ай бұрын
Thanks for doing a contest and showing us how you used the colors and patterns!
@angilearnshowtochocolate 2 ай бұрын
You are so welcome!
@crispyfrank 2 ай бұрын
Personally I’d love to see your chocolate kitchen, but I understand your concerns. Maybe you could post them and turn off comments. ??
@angilearnshowtochocolate 2 ай бұрын
That's a good idea... I have to think about it some more :)
@shrisanjai4795 2 ай бұрын
❤❤🎉
@angilearnshowtochocolate 2 ай бұрын
🍫💛
@missliz6361 2 ай бұрын
I love you. I appreciate your candor. I make sugar free covature chocolate and enjoy your videos. Thank you.🎉❤
@angilearnshowtochocolate 2 ай бұрын
That’s awesome! I love that you make chocolate that suits you 🤗
@sheilac358 2 ай бұрын
Very cute
@angilearnshowtochocolate 2 ай бұрын
Thank you 😊
@shannonbuys1466 2 ай бұрын
Love your channel Angi! Thanks for bringing us along not just for the highs, but also for the tough parts of your chocolate journey. I’ve learned a lot from your channel and you inspire me to pursue my own chocolate adventures. Your chocolate creations are delicious and beautiful works of art. Keep up the great work. Cheers!
@angilearnshowtochocolate 2 ай бұрын
Thank you Shannon 🍫🤗
@MeriemAziz-ve6pt 2 ай бұрын
Can I make silky butter with a yogurt machine?
@angilearnshowtochocolate 2 ай бұрын
Can you program the temperature in your yogurt machine? Or is it a fixed temperature?
@KalaMaxym 2 ай бұрын
I had no idea you were at NW! I’m so sorry I didn’t have the chance to meet you. ❤❤
@angilearnshowtochocolate 2 ай бұрын
I was kind of hiding to be honest 🙈 I’ll try to be more “present” next year!
@rudert56 2 ай бұрын
Love your channel Angi. I’ve learned much from your videos. I do local farmer’s markets and people are really sensitive to price increases. However, I am in a rural area where people are open minded to price increases (they have all been subjected to it). I have not increased prices since early spring and don’t want to again if possible. I buy my chocolate so I have started buying in 10 kilo bags to reduce the price. When people realize the quality of what we sell, they usually are more receptive of our prices. Keep up the good work! Love it when you come out with new videos.
@angilearnshowtochocolate 2 ай бұрын
Luckily, I hear rarely complaints about my prices. And same probably as you, once people taste the difference they understand why our chocolate HAS to cost more. Thanks for sharing your experience 😊
@siobhanobrienmurphy 2 ай бұрын
Can you advise me where to get package for bars x
@angilearnshowtochocolate 2 ай бұрын
That can be really hard, I know that problem. All my packaging for bars are custom made and printed by a local company. I think it’s worth the investment, but it’s very expensive 🫠