Chocolate should be half crystalized otherwise it will crack all over the place. These wires should be heated in order to cut fully crystalized chocolate.

Could be in spanish please

Prix machine svp

Che impasto avete usato?? Il cioccolato non viene fuori

Wow!!!!!!!!! 🤩👍💯

From where can I find the tools ?

Thank you chef Chef i need to by your new book

Doesnt come out i have two molds

Beautiful. Now show us how to make 2000/per hour so we can make $$$

😋😋😋

Le moule tres dure pa.facile , mauvice affaire

Is the dough freezable after baking?

Hi, how can I buy these moulds? Please send me the link, thanks much!

Beautiful! ❤

Bonsoir à tous ,Cédric grolet as énormément de talent tout comme son équipe,ils crée de véritables chefs d'oeuvres,ils donnent le sourirefais personnes est c'est magnifique je trouve ,donné le sourire aux personnes qui mangent avec régale ses pâtisserie c'est si beau ,Cédric grolet passe beaucoup de temps d'énergie d'imagination dans son travail c'est grandiose ,vous vois imaginé les heures de travail pour faire de si magnifiques et merveilleuses pâtisseries sa relève de conte de fée tellement c'est splendide

ma perché se siete italiani fate i video scritti solo in inglese? Giusto per curiosità, eh...

Hola, cónsulta. Por que en la segunda fase se me enducere el chocolate blanco antes de tiempo? Habiendo configurado la curva .

Come hai fatto l'impasto in cui l'hai messo?

Salam

Combien avec 4 moules .....merci

what are you using to brush the mold? Butter?

En español, como lo puedo ver

Hacen exportación a Chile?

Recipes for use with these molds please. I have one.

Sorry, but the music is way to loud and annoying!

Una ricetta gratuita non si può da Pavoni...?

🧡🧡🧡🧡🧡

круто!!!

I have a mold from your company, as much as I try to use tempered chocolate on it , freeze it, it breaks.. are these molds only for tuile batter or any batter, but not direct chocolates ? My instructions didn’t say. It’s hard to get in touch with anyone that can answer my question , lol ..not even chef frank haasnot

Chef Antonio, where can l get the recipe of the desserts chef ?

how to find this mould ..

Por favor necesito más información, cómo puedo comunicarme con ustedes

Bon continuation et bonne chance pr la nouvelle ouverture

Amazing 🤩

Aveti un magazin online?

ma quanto bene ti voglio ?

Important question: I have a problem with the circulation of products from the factory to the selling branches You transport the exposed in refrigerated cars, which exposes the product to food risks. May I know how to transport the products to you?

what is the price & how to get the specification of this machine

30:46 he likes nappage more than chocolate based glazes. More healthy because no condensed milk. They also freeze better due to dextrose. Normal glaze you can add half dextrose too....he likes absolu cristal

Tunke yuo 🤝🛎🛎👈🥰👍

Sponsored by Irinox blast freezers...good luck doing this at home in a reasonable time lol

Amen,xoxoxo🙏🏿🙏🙏🙏🏽🙏🏽🙏🏽🙏🏽💪🏿💪🏽💪🏽💪💪🙌🙌🥰🥰🥰🥰♥️♥️♥️♥️😂😂😂😂😂👍👍🙏🙏🙏🏽💪💪💪🏿💪🏿💪🏽💪🏽🥰🥰😄💪💪💪💪🎈🎈🎀🎀🎀🎀🎀🎈🎈🙏🙏🙏👍👍👍🙏🙏🙏🎈🎈🎈🎈🎈💪💪👍🎈🎈🎈🎈🎈🎈🎈🎈🎀🎀🎀🎀🎀🎀🎀🙌🙌🙌🙌👍🙏🙏🙏🙏🏽🙏🏿

chi mi può dare la ricetta di Leonardo di Carlo riguardante la realizzazione dei nodi d'amore nella presentazione dei nuovi tappetini microforati FORMASIL con cod. FF02 ?

come si chiama lo stampo?

Tengo ésta máquina pero he tenido un poco de problemas con la curva del templado, no tiene el resultado brilloso que se necesita!

How to get?

مليح

Ho acquistato da poco il minitemper ma purtroppo ho un grosso problema, la temperatura è ancora fissa a 30,5 al momento della fase di cristallizzazione per il cioccolato fondente

Però non ci date la ricetta di questo impasto che sembrerebbe di ......plastica.....! Con le nostre ricette non è proprio così! Attrezatura validissima !

Where can I get that mould