What a great tutorial. Thanks Mark. I also have a newfound understanding of the time that goes into handmade chocolates.
@carlabrodhagen28843 жыл бұрын
Where do I find the recipe for the filling?
@chrisniebel Жыл бұрын
Great idea on cooling the cream and using tempered chocolate!
@SethDavidson682 жыл бұрын
dude that is awesome. gonna learn everything i can from you because you keep it simple.
@computertechhelper Жыл бұрын
This man is an old family friend of ours on my mum's side, nice guy
@jayashreemuraleedharan63913 жыл бұрын
Amazing!! Thank you for sharing your recipe!!
@omfatma6163 жыл бұрын
Amazing,, just question.. what is the expiry time for the filling and the chocolate ?
@dragonflygirl98705 жыл бұрын
Those turned out really pretty !!! Love them :) Great job !!!
@sebastianhill21642 жыл бұрын
What brand of cacao butter and/or colored dust did you use?
@dan28044 жыл бұрын
*L I T E R A L L Y*
@poornimasingh32352 жыл бұрын
Hmm. beautiful..😍👌 Thank you...💐
@hedivanm29502 жыл бұрын
Excellent tutorial..thanks
@SusanneGeert9 ай бұрын
Great video 🙌Like somebody else asked: What is the expiry time for the filling and the chocolate ?
@sofymadott16533 жыл бұрын
what is the quantity used - filling , covering ?
@deanstrickland69932 жыл бұрын
Brilliant!!
@sandystapleton65262 жыл бұрын
Fantastic! so well organized. Thank you, Any hints on using a liquid rather than a gnoche filling?
@amberdippy2555 Жыл бұрын
U cd play wth the choc to cream ratio in the ganache- more choc makes it stiffer. HOWEVER, if u want a truly liquid centre, such as kirsch or whisky, this is a V long, arduous process, which involves making a syrup wth sugar n alcohol and preparing a tray full of compacted corn flour, wth indents in which to pour the syrup. Once the syrup has bn poured into the corn flour "mould", u then cover it wth more corn flour. Over the next few days, sugar crystallises into a fragile shell around the liquid, and, after a certain amount of time, u can gently remove and dust the sugar encrusted liquid and attempt to coat it in chocolate without it breaking! Back in the late 70s/early 80s, my family made some for a school fair, and still speak of it today due to the long and difficult process of making them 😳😆!
@raynaramsay Жыл бұрын
Thanks, do you have the recipie to make the filling?
@andrewparkes83004 жыл бұрын
can't wait to try and make these
@Tamcameron3 жыл бұрын
look amazing, what's the best way to store them for service please
@haleylampley10563 жыл бұрын
Best storage method for filled chocolates is in an airtight container in the freezer. Just thaw them the night before you use them and they'll keep for a super long time. If you only need to store them for a few days or a week, air tight in the fridge will work. Just make sure its air tight, or your chocolate will pick up the flavors of its surroundings. Light and oxygen will also compromise the flavor.
@Tamcameron3 жыл бұрын
@@haleylampley1056 Thank you so much
@srisnega30354 жыл бұрын
I love you so much💖💖💖nenga semmaya cake panringa❤❤❤you are Nail it😍😍😍aweasome🙂🙂🙂wow mark tilling😘😘😘
@andrewtee Жыл бұрын
Does the chocolate aroma runs out after tempering, retemper, and get exposed to air for some extended time?
@itsmefoodaddict3 жыл бұрын
Came for the daddy, stayed for the chocolate
@meshaelmohammed2525 Жыл бұрын
thank u The video was really helpful🌹🌹 Does anyone know the name of the chef?
@mariaivonedealmeidadondoni45655 жыл бұрын
Perfect 👏👏👏❤
@afifas-sk3rr3 ай бұрын
What’s the shelf life
@kallejungstedt27853 жыл бұрын
Can you please explain how your ganache would be tempered with the method you are doing there. End temp at 35 C...
@jonaswahlman87226 ай бұрын
not tempering the colours?
@coachdan12353 жыл бұрын
rough estimate... How hot is the melted chocolate at the time you put it into the mold? When I tried this, I apparently put mine in too hot. I all my coloured coco butter melted and lost it's nice pattern and when I turned my mold over to dump out excess chocolate, I had some cavities completely drain out and leave no shell behind at all
@darlenesharples59732 жыл бұрын
Your chocolate was too hot when you did that.
@FORYOU-sve204 жыл бұрын
Super
@aminaalomaria595 жыл бұрын
Thanks
@mysweetykitchen70155 жыл бұрын
Nice idea from a great channel 😊😋 "My Sweety Kitchen"
@ohmgnomes73862 жыл бұрын
The degrees he's mentioning, are those in Celsius or Fahrenheit?
@tinkeroonie4 ай бұрын
Celsius
@joeystoycity31403 жыл бұрын
I’m making candy today but can’t use brush I keep seeing brush hairs in my candy lol 😂
@siobhanobrienmurphy3 жыл бұрын
Use a sponge
@bdbear103 жыл бұрын
It would have been nice if you had explained why you did certain things (i.e., "always" do this, etc.) and mention if the temp was C or F.
@darlenesharples59732 жыл бұрын
He said 31 to 34 degrees. If you can not figure if it is C or F. Have you ever seen 31 degrees F as a liquid? Like hello? 31 to 34 C is 87 to 93 F.
@siobhanobrienmurphy3 жыл бұрын
Can I have link for colours pls
@siobhanobrienmurphy3 жыл бұрын
Where do I get the powders for the cocoabutter and could I please have the brand name
@amberdippy2555 Жыл бұрын
U should be able to get edible dust colours at most sugarcraft/cake suppliers. There r a number of different manufacturers (Rainbow Dust, Sugarflair, etc.); I'm not sure about the white dust, bt the other 2 r by Squires Kitchen... they also produce coloured cocoa butter, called Cocol Cocoa Butter Colouring. If u want to buy dusts, they r collectively known as Edible Dusting Powders, wth the pearlised ones being referred to as Lustre Dusts. N.B. Sometimes regulations change, or more is learnt abt a product, and what was bought as an edible dust could suddenly be considered as inedible! If u make anything for the public, either to sell or give away, it is always worth checking that your colours r still considered edible, and, although edible pastes and powders don't really go off, make sure that they r still in date 😀.
@ednasole8544 жыл бұрын
What is Coco butter
@stevothefellow3 жыл бұрын
Look it up
@ednasole8543 жыл бұрын
@@stevothefellow short sharp replie thanks
@hollygolightly69673 жыл бұрын
You can buy it from amazon or the soapery. It’s the fat from the cacoa bean.
@HelloHello-zv6qb3 жыл бұрын
Make sure you get food grade cocoa butter
@marcondesalvesbsbdf57215 жыл бұрын
😍😍😍😍😍😍🤣
@jessiegoodling34813 жыл бұрын
B
@melaniesherborne2352 Жыл бұрын
Cacao butter? Not cocoa. Sounds like ka cow
@quiteunusualpod3 жыл бұрын
litcherally
@tinahoward59312 жыл бұрын
You have the same habit as Gordon Ramsey saying literally over and over and over again!