How to make Sinterklaas in chocolate.

[@patriciavillagomez8823]

It is a beautiful job.Thank for share all your advanced techniques.A Big hug

[@sandraadams4697]

Love the gold one. The white would look good with some painted accents, the crosses gold, his and the children's eyes and their clothes and the design on his cloak. Love watching your videos and listening to your narrating them. Gone are the days of me making my own chocolates as in a wheelchair but I still manage to make my own truffles with rum, whiskey and a pina colada flavoured ganache as it's something I can do sitting at a table and they are always well received Christmas presents.

[@SweetKitchenSkills]

That sounds so great. Sorry to hear you are in a wheel chair. I actually have painted the white one. Video will come before Christmas💪🫶🙌

[@porterbrewer9349]

I love the mold/mould material, metal. I love the work you did with the mold/mould. I especially love the mold's theme. Great work once again, Chef. It looks like the glass material, milk glass. Nice. While I like them both the milk glass Sinterklass is my fav.

[@SweetKitchenSkills]

Thanks for your reply:)

[@estrellawundsch4871]

Thank you, Marcus! Your videos always are a fest to the eyes and ears They are full of knowledge. Bless you and Merry Christmas.

[@ruthtucker7906]

You asked which one we liked best, I can't decide. Both are beautiful and have given me ideas, though on a smaller scale, for Christmas projects as gifts. Thank you for your inspiration.

[@kikitauer]

Wow! 🤩 Truly amazing ✨ The first one looks like made of bronze, it is beautiful! Merry Christmas Marcus! 🤗🎅

[@andrzej943]

Great job

[@wedadhawsawi2933]

Thank you for youre video's they have helped me greatly. I have a question, i make chocolate from scratch (cocoa nibs) after i take the chocolate out of the malenger i temper it right away, my question is that will there be a difference if i use a bon bon mold instead of a bar mold also note that i also add colored cocoa butter as a shell to the bon bon mold (i use youre method in cocoa butter tempering) sometimes the colored cocoa butter shell doesnt come out and stays in the mold and im not sure what the problem is? If you could help me find the issue id be great full

[@SweetKitchenSkills]

Hello. I don’t have experience with homemade chocolate. But, if cocoa butter stays back in the mold, you probably use the mold to cold or your chocolate is not warm enough. The chocolate you put into your mold, needs to be 31-32C warm. If the cocoa butter is to cold when you fill the warm chocolate inside, the chocolate will not merge with the cocoa butter and when contracting, the chocolate will de- laminate from the cocoa butter. So, mold temperature with cocoa butter inside, must be above 22C or higher. When you fill the chocolate inside. I hope this makes sense.

[@wedadhawsawi2933]

@@SweetKitchenSkills thank you so much for the quick reply, I will try you're advice.

[@ElenaDavudova]

Какая марка аэрографа?

[@SweetKitchenSkills]

Video is coming 🤞🤞

[@longlivingdude]

Nice work! That's not Santa Claus, it's Saint Nicholas. The original Santa Claus from the Netherlands: en.wikipedia.org/wiki/Sinterklaas

[@SweetKitchenSkills]

Santa Claus, Sankt Nikolaus, Sinterklaas. Different names for the same thing. Is that so important to you😎

[@longlivingdude]

@@SweetKitchenSkills Lol! I think I've hit a nerve. Since you know the names, why call him something else that he isn't? Have you ever seen Santa Claus with a Christian miter on his head? Santa Claus is based on multiple folklore figures, it's not the same thing.

[@SweetKitchenSkills]

@@longlivingdude I now. But how many people now Sinterklaas? People reakt more on Santa Claus. Amen

[@БароянРудольф]

Скажите пожалуйста, чем покрывайте фигуры.

[@SweetKitchenSkills]

English please

[@porterbrewer9349]

By which manner would you like the figure covered? For storage? In color? Каким образом вы хотите, чтобы фигура была покрыта? На хранение? По цвету?

[@БароянРудольф]

на хранение.