Maybe the coolest bonbon designs, on earth, with gold.

[@caronamala438]

When you are looking for a video like this and you find the exact video. .......mmmmh Thank you sir for your time and efforts. God bless your generosity

[@SweetKitchenSkills]

I sm happy to here that i could help🙌

[@hobbswells8985]

I finally found and watched your video on the equipment you use for spraying molds! Thanks for that one. It answered questions for me!

[@stampinstyledotcom]

Your skill never ceases to amaze. Thank you so much for sharing your never ending wealth of information.

[@gordonkenny4828]

Brilliant and instructive videp, looking forward to more...😃

[@DayByeDayChristine]

Thank you for the tutorial. Beautiful bon bons.

[@lilianaaliye584]

Genio genio total !!!

[@berthasanchez2219]

Hermosos Dios los bendiga, preciosas manos,quisiera aprender

[@SweetKitchenSkills]

Hello. Watch all the videos and practice😉

[@stevenkimbrough4298]

I’ve loved learning from your vids. Thank you. Question. Can I spray the molds and wait to add the chocolate shells for a couple days ? Can I then wait a couple more days with chocolate shells before filling ? Can I keep the molds in a 50 deg f small fridge or do they need to stay out ? Thank you so much.

[@SweetKitchenSkills]

Yes you Can colore and leave them for several days. And make the shells and leave for several days before filling. Airtight or wrapped in film . Bedst at 60 degree Fahrenheit. 50 should also work

[@BernardLetellier]

Really wonderful ! Many thanks from Angers (France). Take care.

[@SweetKitchenSkills]

Thanks back. Bonjour😀

[@suhairlaswi1323]

really awesome thanks chef

[@elmira-yan1738]

Thank you for sharing,i like your videos so much❤️💙🧡

[@RukiyeİleLezzetliYemekler]

Eline sağlık gerçekten muhteşem 🌹☺️🌹👍

[@tootsiepeter39]

I love them!!! Adorable designs 😍 thank you for including so many options especially for non airbrush users! Many thanks chef

[@SweetKitchenSkills]

You are welcome 😃

[@kimberlyd5379]

Beautiful! BeUtiful!

[@rakhirana8739]

Superb superb. Every time your video inspired me alot.

[@SweetKitchenSkills]

Happy to here that🙂

[@cottonclarksa]

Hello Markus. I'm back with some more questions, but first I want to thank you for taking the time to make/produce these videos. I know it's a lot of effort, and while many of us enjoy watching them few of us express our appreciation. Just know that from my corner of the world, the work you do is very much appreciated. THANK YOU! A question that has been swirling in my head for some time is: how powerful is your compressor for your spray gun? I have a rather small 1/6 HP Paasche compressor and double action siphon feed air brush. I'd like to say it blows, but rather it sucks! LOL 🤣 Seriously, I just don't have enough air pressure to use the side siphon. I can blow air into each mold cavity as you often do, and I'm still hunting for the right combination of pressure + height of gun (over the mould). Getting better. But I also have a Iwata HVLP Spray Gun, and I don't have the power for it to even sneeze. It's bad. 🙄 So, I'm looking at an industrial unit that has 1.0 nominal HP / 2.0 peak HP. I almost feel like such a unit is overkill; it's kinda like going duck hunting with a Howitzer cannon! Soooo, what kind of power/PSI are you using when you use your spray gun? .... Curious minds want to know. Take care. 👍

[@SweetKitchenSkills]

Hej Clark That is so funny😂😂😂. Omg, i like the explanation. Didnt i mention that my working pressure is 2 bar!!! When said so, i would like to have more pressure. I will go to buy a compressor that has a minimum working pressure at 3 bar. But all the way up to 6 maybe 7 bar. That is because my Iwata is only 5 mm. The 2 bar work, But 3 -4 bar would be much better. I am also still learning😅. But i have also a bigger Air-gun with a 1 mm nozzle. This gun works bedst at 5-6 bar working-pressure. So, i will buy a bigger compressor😅😎. Just make sure you Can use the compressor at low and high working pressure. And it must be Oil -free. Take care🙂

[@ElenaDavudova]

you have great videos, I'm learning to color, thanks!🤝

[@SweetKitchenSkills]

I am happy to here that🫶

[@ricardomorgan1418]

Those look amazing, specialy the golden and black. Thank you for sharing! I have a question: Do you use a ventilation system or something for the cocoa butter dust when you spray cocoa butter?

[@SweetKitchenSkills]

No. But i should😅

[@Sangeeta67]

Very beautiful chocolate 🍫🥰🥰🥰❤️❤️❤️❤️❤️

[@annelisechristensen543]

Sort og guld sammen er stadig de fineste farver sammen, min favorit sammen sætning, så alt med de to sammen er smukke, så tak for det.

[@mflorianr]

Hi, what do you think about keep bonbons on wine fridge? I know that in a conventional fridge is bad.

[@SweetKitchenSkills]

Very good idea.

[@azamfarahani9697]

Thanks chef🙏🙏🙏🙏

[@AminaHorr-s8h]

ماشاء الله

[@cottonclarksa]

Very nicely done, as always. It seems like you are layering on more colors as you share your work more and more. Well, both colors and other techniques, eg, sprinkling dots then adding swirls. I particularly like the layering of green and blue; it provides a depth of color to the finished product. How do you wait between each layer/color before you do the next one?... and, what is the ambient temperature while resting. 18C?

[@SweetKitchenSkills]

Hello my friend. Just let the cocoa butter set at 16C, before adding the next layer. You Can also set the butter at 5C. Just be carefull. Have a nice day

[@יעלחודריאן]

❤

[@ElenaDavudova]

😊💝👍

[@essamalmehdi8170]

Thank you very much Can you teach us to make chocolate fillings?

[@SweetKitchenSkills]

Look at my last video😜

[@billycurrie2323]

Hi, love your videos, very professional and very helpful. Can you advise the type or model number of mould you are using for these and how many grams per cavity it is?

[@SweetKitchenSkills]

Hello. Thank you for following. Cant remember. There are normal bonbon size. Have a great day

[@chonettetaylor6731]

Mine are 10g

[@sujatham.b774]

When you paint the orange colour with the brush, won't the other previous colours come off?

[@SweetKitchenSkills]

No. Because they have set before i continue with the next color!

[@המטבחהמטייל]

speech less

[@volkansisman6365]

After tempering and freezing the cocoa butter, is it necessary to temper it when we use it again? Pls answer. thx

[@SweetKitchenSkills]

It depends on when you use it again. You need to temper when the butter gets to cold or to warm. Or even when using a view hours later. Better you watch my other videos, you have a lot of answers right there.

[@chocolate.creams]

Hi. At what PSI(or any unit you see) your compressor blows air to your nozzle v

[@SweetKitchenSkills]

My compressor works at 2 bar. But i will buy a bigger one. With 4-6 bar😎

[@Daniel.San.1977]

🤩

[@daizeosswald7521]

Traduza em português por favor Brasil 🇧🇷

[@dariostanojevic465]

How long can u store the bonbon?

[@SweetKitchenSkills]

I dont know

[@SweetKitchenSkills]

I dont sell them

[@paulinerizk8532]

Please what we call the blow machine, to buy please

[@SweetKitchenSkills]

Spraygun. Watch my video on equipment.