Blue chocolate bonbons, step by step.

In this video i will show you step by step, how to make different chocolate bonbons. They are made with tempered, blue cocoa butter.
To make this bonbons you need a airbrush. At least with a 0.8 -1 mm nozzle!
Have fun..
www.iwata-airb...

[@aliceoliveira20]

Oh my God , its so beautiful!!!!

[@sarahblohm361]

A spray gun, that’s my coveted item! I can get pretty decent results using a variety of brushes but my dream would be to be able to create something half as beautiful as these chocolates using a spray gun. They’re little works of art. I’ve starred making chocolates as a form of therapy to help deal with a degenerative spinal disability, when it’s nearly 4am & the pain is keeping me awake I watch videos like yours to try & distract my brain....so thank you for sharing them ❤️

[@nina2222]

❤

[@dudessjoddie]

Always feels weird when someone says spray gun lol, it’s called an air brush in England- if you buy a spray gun, or air gun you’d get a weapon here 😅

[@Tehonlyspennaaah]

You can get very very cheap airbrushes to start off with for 60-70 bucks AUD plus a compressor. I got some for other hobby related projects with an 0.4mm nozzle and it’s not ideal for this work but it still is functional.

[@ТатьянаЗелинская-и9ь]

Красиво? Это прекрасно. Все что я видела в Ваших видео идеально и чудесно. Преклоняюсь перед Вашим мастерством. Это талант от Бога. Каждое утро я смотрю Ваши видео как зачарованная. Спасибо Вам за Ваши видео которые создаёте для нас не жалея времени и труда. ❤❤❤

[@SweetKitchenSkills]

English 😅😅

[@lisaanderson135]

You make it look so easy! Thank you, they are absolutely lovely! I would love to see a recipe for different fillings. I finally got the hang of tempering chocolate and made some beautiful bon bons yesterday

[@brigetteramovs]

Hi Markus! As usual, beautiful work! I am looking forward to a future video explaining how to use the air gun and compressor with your cocoa butter. Thank you for your great videos!

[@renukasrivastava5096]

They are not beautiful but EXTREMELY BEAUTIFUL😍✨❤. Thnks for sharing

[@angelicawestwood6256]

Absolutely beautiful, very talented and a creative, congratulations

[@poornimagupta6153]

They all are soooo beautiful. All patterns are great. Thanks so much for this wonderful video.

[@KathrynRoberts60]

The technique you used with the Air Brush blowing the color to the sides would be perfect for Eyeballs at Halloween

[@nishakapoor9259]

Just perfect n beauriful

[@affefzim4230]

Waaaaw very nice

[@elihssainicharifacharifa1782]

Verry Nice.. im biggening

[@kimberlyd5379]

Beautiful!!

[@samiajre6852]

THANK YOU FOR THE ZOOM OPTION that's how e learn easly

[@shehnaazv4572]

They are so beautiful. Perfect shine on them. I'm learning so much from you. Thank you

[@reyesglup]

OMG!beautiful color!

[@elihssainicharifacharifa1782]

Thank you

[@atharvapathak8574]

Amazing, you really did explained how to create such lovely patterns.

[@halash935]

وااااو مذهلة

[@SweetKitchenSkills]

?

[@burakcaliskanman9316]

Amazing work

[@BlazeReaper7]

You r very good artist. I like so much your work.

[@SweetKitchenSkills]

Thank you🙂

[@kamarkazan7759]

ممتاز

[@SweetKitchenSkills]

??

[@berthahaydeelares9443]

Well done! Beautiful all of them.

[@rsrahulshastri]

Just Amazing 🎉👍🏻

[@porterbrewer9349]

Markus, when you slid that first shell out of the mold-beauty. What first popped into my head was, "Earth," or otherwise a blue planet. That is the next theme [mine/yours/us all] and that is, the Cosmos. Great work once again, Markus. Tak.

[@juliemeyer1968]

Amazing! Thanks for sharing you techniques!

[@sosasechocolat2467]

Beautiful.work🥰♥️🙏

[@docteurmn8204]

Artiste, je veux apprendre à faire du chocolat

[@nossakitchen2562]

beautiful work....Thank you👍❤️🌹

[@SweetKitchenSkills]

Thank you very much. More is coming

[@beaulavani2649]

Great work

[@rashas9296]

So beautiful 👍🏻👌🏻

[@jessicadeason6147]

Love, love, love!! They are so beautiful!

[@Hanahijazi87]

Love it 👍👍👍

[@Jolland11]

Thank you for all your videos brother, very beautiful, informative and of course appreciated to the fullest. Have a great day ✌

[@Jolland11]

What size of molds do you use, as in the actual chocolates? I got some poly molds and they seem very small! Thanks for your time 🙏

[@natisanttos228]

Beautiful!👏👏

[@haninhussin3755]

Wonderful ❤

[@soumiraha111]

love it itz amazing thank u so much for shareing ❤❤❤❤

[@amllabani6851]

❤

[@snehal_artist7789]

😍👌🤩🧐

[@jonathandunn886]

Absolutely amazing 😻

[@jorgenjohansson7346]

Lovely.

[@mr_faris3250]

It's beautiful 😍.

[@SweetKitchenSkills]

Thank you

[@gabriellawright8472]

Perfection.

[@mjjcht2]

Hej Marcus! 👏👏vilken glans. Jag gick på några kurser och följer alla råd till prick men det känns att professionella snålar med information gällande hemligheten bakom den maximala glansen för praliner förutom att temperera rätt, rengöra formen och putsa med alkohol. Jag är besatt av det.

[@poornimasingh3235]

Very very beautiful 🤩👌

[@poornimasingh3235]

@@SweetKitchenSkills Do you conduct classes.. N in which country.. Link to enrollment..

[@somapal9841]

Beautiful

[@sagsonsaggu2532]

So amazin

[@aminarassime3873]

Beautiful🥰🥰

[@ЭльвираКоваль-т4ы]

❤супер

[@Chefmohamedazaz]

thats amazing thanks markus

[@samiakanhoush2409]

For how long we,need to crystallized the coco butter?u mean in each step we 2 crystallized th coco butter?thanks alot ...by the war what are u made its really amazing ..

[@SweetKitchenSkills]

The butter just needs to set

[@mahroum8234]

It was really great but I have a few questions, when I temper the chocolate it gets very hard! How should I dilute it? When I temper the cocoa butter, it hardens quickly and is not thin. please guide me

[@ІринаДзиговська]

Как красиво!!!!!!

[@nedretbasaran6512]

Hokeyyyyyy

[@rakhirana8739]

Really amazing 👍👍😍. Can you pls share your chocolate making process step by step. Start from the beginning like melting cacos butter, tempering, quality, temperature etc. Thank you❤❤❤❤

[@SweetKitchenSkills]

Hello. Watch my other videos😉

[@echoing...6914]

what is the fastest time to crystalizy he coccoa butter/?i mean can I apply it and put it in the fridge at 4 degrees celsious for like 5 minutes???

[@SweetKitchenSkills]

Yes cou Can💪

[@halash935]

I LOVE YOU ❤

[@SweetKitchenSkills]

😅😅

[@ducasales949]

Olá seu trabalho é lindooooo , parabéns

[@SweetKitchenSkills]

English please🥲

[@sune7214]

​@@SweetKitchenSkillsVery late but they said your work is beautiful!

[@ethelstewart3379]

What type of air gun and what type of molds are you using?

[@luzruiz9566]

Merci beaucoup …

[@gulencicek7908]

Wonderfull

[@gulencicek7908]

Instegram adress?

[@gulencicek7908]

@@SweetKitchenSkills my instegram chocolate_smalingflower

[@snehagoley2288]

Love your videos ❤️ When you say let them crystallize overnight, does it mean at room temperature or refrigerator?

[@SweetKitchenSkills]

Hello. That means temperatures 14-16C Celsius. The chocolate sets and hardens. The cocoa butter fats are crystallizing. 😉

[@smubarak100]

What color brand he’s used

[@ninaharm7997]

Thank you! That is beautiful art! How do you get the colours so fluid?

[@mariangelanella3863]

Bravissimo il colore azzurro è diluito con il burro di cacao?

[@SweetKitchenSkills]

Hello. Its cocoa butter mixed with 11 % fat soluble color. 😉

[@emanelfares7532]

Gorgeous ,but how much time to wait on the chocolate before dump out the chocolate and can i fill them the next day ? Thanks

[@SweetKitchenSkills]

Dont understand😅

[@SweetKitchenSkills]

Yes you Can fill them the next day 😀

[@ThuDang-rf2mu]

How can you blow only air please?

[@SweetKitchenSkills]

Little pressure on my airgun. Watch my video on equipment😎

[@monasawhney5089]

wahooooo

[@juancruzcolombo1188]

Hi, i have a big question ,What is the right temperature of cocoa butter when you use a paint brush ? Thank you for all your designs ,you really inspire me , greetings from Argentine

[@Louma_25876]

As for me, I do not have a spray gun. What is the spray alternative that I can use?

[@SweetKitchenSkills]

Hello. For this technique you need to use an airbrush. Sorry.

[@estelasusananunez2392]

Hermoso 💪

[@estelasusananunez2392]

Hola me encanta lo que hace . lastima que no entiendo nada de lo que hablás.en inglés

[@ShalaniLayal]

How to tampered chocolate mould and which chocolate colour use please share with me

[@SweetKitchenSkills]

Sorry? Temper a chocolate mold? Just cool the mold to 18 C. In the fridge. Color is precolored blue cocoa butter from Pavoni. Any blue will do.

[@mamasinger49]

They look amazing, thank you, could you pls recommend a spray gun? Would I be able to colour chocolate and use spray gun with it? I make chocolate high heels and the spray gun I have clogs after 30 seconds. I think the nozzle is quite small.

[@mamasinger49]

@@SweetKitchenSkills Thank you so much for the reply. Just subscribed to your channel.

[@ElenaDavudova]

🥰💝🤝👍

[@SweetKitchenSkills]

😀😀😀

[@mahayoussef464]

What is the diameter of the hemispheres? Great video thanks

[@kaltun2287]

How do you switch between air and colour?

[@LindaSweis]

That's what I wanted to know too. I'm searching, hoping to find the same question and answer. Love this chef! Amazing work!

[@safeyaa.alhaddad5963]

I have 1 to 0,8 m can I do this designs with it I feel it’s spray very wide and hard to control in bonbons molds😢

[@SweetKitchenSkills]

I dont know. I think the pressure will be to high.

[@arnedijkstra7715]

Markus, can you give me a little hint? I tried to make the swirl with white cacao butter. I warmed up the cacao butter in warm water to 45 degrees, Cooled it to 27 and warmed it up till 28. I warmed up and polished my (polycarbonate) mould. In let the cacao bitter set overnight and filled it with chocolat. The bonbons come loose easily from the mold but,..... every time (2nd time now) pieces of the cacao butter stay behind in the mould,.... what am I doing wrong? 😧

[@aliskaT]

What was the temperature of the mold? :)

[@arnedijkstra7715]

@@aliskaT first time room temperature, second test 28 degrees 😜

[@aliskaT]

@@arnedijkstra7715 the mould should be 18-20 degrees ;)

[@arnedijkstra7715]

@@aliskaT ah, than that can be the cause. What I don’t get is that the cacao butter is 28 degrees and the mould should be colder. But anyway, the next time I will try 18-20 degrees, thanks!

[@aliskaT]

@@arnedijkstra7715 no problem ;) and good luck!

[@ŞerifYilman-r8d]

Püskürtme tabancasınin adı nedir piyasada ne olarak arayabilirim hava akımı nasıl saglaniyor

[@SweetKitchenSkills]

???

[@flalasap]

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

[@SweetKitchenSkills]

Watch my video about bonbons with untempered cocoa butter. First when you have watched all of my videos, and you still dont know the answer, Then ask me questions. Thats why i spend so much time, making them😉

[@doganaykutlu8462]

Do chocolates painted with airbrush always stay shiny? Why does chocolate painted with an air brush turn dull?

[@SweetKitchenSkills]

Watch all my videos and you will know😎

[@stephmendiola28]

What kind of colors do you use in the cocoa butter? Oil or powder?

[@Cakeduppo]

Is the colouring just diluted with water?

[@jandols2084]

Wauw. I allso have a question.(newbe :-) ) When you change colors, do you use a other can? Iff so how do yoou do that, When I wanna change de can gets dripping empty ;-(

[@SweetKitchenSkills]

Hello. Please watch my video on how to clean equipment. You just heat with a blowgun, empty intoa container. Dry with papercloth. Have a nice day..

[@gabrielsitanggang859]

Do the coco butter need to be tempered?

[@Kritzy.]

How do you get your chocolate to be so liquid? With the milk chocolate I've been using, even if I bring it up to 90 F (32 C) or so, it is still pretty thick. When I flip my mold to make the shells, sometimes it can be several seconds before anything comes out. Am I using poor quality chocolate, or do I just need to go faster?

[@chefsuneel3073]

In blue colour What we can add Like water or something

[@SweetKitchenSkills]

You really need to watch all my chocolate videos. Specially about tempering. Never use water in this colores.

[@dimplesachdev2061]

How to make color coca butter kindly share the proportion qty

[@SweetKitchenSkills]

just add 10-11 % fat soluble powder color from Pavoni to warm cocoa butter 45-50C, and blend, than sift and temper.

[@johnathansawyer8736]

Absolutely beautiful! What white chocolate do you use? Do you have a preference?

[@johnathansawyer8736]

@@SweetKitchenSkills Thank you! I'm gonna try white chocolate for bonbons for the first time and that is exactly what I was thinking of ordering! Thank you!

[@maggietoo]

Where do you get your plastic containers for the cocoa butter?

[@arzoofatima8596]

Your videos are very helpful but i have a question Which type of liquid should i use(other than alcohol) if i want to make them with blue powder color.

[@arzoofatima8596]

@@SweetKitchenSkills which liquid should i use?

[@andrewsoutham8831]

These look amazing,where do you buy the moulds, I have purchased some but cavity is very shallow.

[@jessicadeason6147]

bakedeco.com has a vast selection of polycarbonate molds.

[@mahroum8234]

Hi teacher I have a question about tempering: I use the Ben Marie method to melt the chocolate, first I cut the chocolate into small pieces and then I pour it in a completely dry container, then I put it on the boiling vessel with low heat and I am careful that water does not spill into it. Every few seconds, I remove it from the boiling water container and stir it with a metal or silicone spoon and put it back on the boiling water container until it reaches a temperature of 45 to 46 degrees. After reaching this temperature, I remove it from the heat and start stirring, and I add a little chocolate to it again so that it cools down faster, and I stir it constantly, but I still do everything at 26 degrees. It does not reach a degree and only stays at a temperature of 34 degrees, and when I beat the chocolate, instead of the temperature decreasing, it goes higher and reaches a temperature of 35 or 36! And it is not possible to temper the chocolate. Is it possible that it is related to the ambient temperature of the house ?! Because the temperature of the house is about 29 to 30 degrees.I have other questions for you, I hope you can help me because I really like making chocolate and I hope you can help me.

[@mahroum8234]

Dear teacher, thank you for your guidance. Thank you for answering me. I try to do what you said correctly. I hope I can succeed in tempering chocolate.🌹🌹

[@mahroum8234]

Text translation PERSIAN swap_horiz ENGLISH Source text clear volume_up 555 / 5000 Translation results Hello, Dear teacher, thank you very much for your attention. Incidentally, in order not to lower the temperature of the chocolate, I put the chocolate container on cold water and started stirring, but unfortunately, due to the cold, the chocolate hardened quickly !! The same problem occurred with cocoa butter and hardened. That's why I was so disappointed, while you do it easily and very interestingly and professionally. However, as you said, I want to try to do this when the room temperature is less than 20 degrees to check the result. I will definitely tell you the result because I would like to learn more from you

[@arnedijkstra7715]

Perfect Again 😱 what kind of spray gun do you advise me as i buy my first spray gun? Any tips for this perfectionist? 🤪 thanks

[@niketasuvarna3699]

Hi... I wanted to know.. Is it only cocoa butter and blue color

[@SweetKitchenSkills]

Sorry. I nevver saw this message. Yes its cocoa butter with 10-11% fat soluble powder color from Pavoni.

[@My_Ambrosia]

It’s so stunning.. I’m learning so much from your videos. May I know how could I maintain the the right temperature once it’s tempered while working with chocolates? I’m a beginner. Should I heat it with hair dryer? Any other tricks to keep in mind? Thank you so much.

[@nikolazivkovic6242]

I think you will need one of those melting machines that keep the right temperature through the day.... I want to buy tabletop model of 3kg capacity. Brand is Mol d art.

[@My_Ambrosia]

@@nikolazivkovic6242 Thank you.. Ll Che if I could afford one👍🏻

[@My_Ambrosia]

@@SweetKitchenSkills Thank you. Ll try the heatgun 🤞

[@My_Ambrosia]

@@SweetKitchenSkills If I do Bain Marie to bring up the temperature ll it affect the tempered chocolate?

[@azamfarahani9697]

Hi master. What's your name and brand of lrbrash?

[@SweetKitchenSkills]

Hello. My name is Markus, not master😀Come one. . You ask me questions, that i answered with videos. Watch my video on equipment, please.

[@ibrahimghatasheh1667]

Why the colors after finishing it it became on my hand

[@SweetKitchenSkills]

Bad tempering or bad quality colors.

[@madisumm6496]

So that’s coco butter that’s got food coloring?

[@SweetKitchenSkills]

Yes.😉

[@abdouamina665]

اكتب الوصفة باللغة العربية