Say Goodbye to Airbrush: Bonbons with an Epic Drill Design

[@oddnyskomsy1138]

I went to Belgium to get some ideas for decorating. Not a single shop had colored bonbons,- there were only pralines and plain chocolate bonbons everywhere! I might as well stayed at home, watching your videos and saved loads of money..!! So thanks a lot for all your educational videos,- love every single one of them!!

[@SweetKitchenSkills]

Thanks a lot🙌🙌

[@MoonSoon24]

👍💯💯💯➕️➕️➕️

[@annemcintyre2821]

Thank you For doing a design without the airbrush I just started making chocolates again and I’m 80 years old not going to buy an airbrush so love to see your designs that do not use this. Thanks again for doing this design. I love it.

[@JLara-y7v]

I love anything that starts with a drill.

[@danielapagliaro8025]

Little works of art!

[@mf_sat1530]

How wonderful you are.. continue with more. Thank you

[@raquelgomesdasilva1185]

Amo os teus trabalhos!!😍💗👏👏👏 Saudações 🇧🇷🤗

[@Tasha0818]

Thank you Chef! From Dallas Texas.❤

[@SweetKitchenSkills]

Cool. 🫶🙏

[@williamharris5519]

What a great idea!

[@home-lab]

Very beautiful! Thanks for sharing!

[@taynanimaribelmoralesrosen229]

Olá boa tarde muito obrigada pela ajuda amei saludos desde santa Catarina Florianópolis Brasil ❤

[@SweetKitchenSkills]

Wow Brazil. Ola😀

[@wafachaoukat823]

Merci de partager votre admirable travail ❤🎉❤🎉❤🎉

[@SweetKitchenSkills]

ThNK YOU FOR WATCHING

[@sak6535]

C'est comme si vous réalisé une étoile de maître 🖌👨‍🎨

[@dollstomp]

A lot of good ideas and receipes. Great work to show us, thank U very much Marcus! Greatful thanks from Annette in Norway.

[@SedaÇağlaÇağlayan]

Harikasınız.. severek videolarınızı takip ediyorum 🎉

[@SweetKitchenSkills]

Thank you🙂

[@volkergrigo5657]

Waauuu die sind so schön, man weiß nicht ob man sie verspeisen oder sammeln soll👍👍👍

[@SweetKitchenSkills]

Danke Volker🫶

[@atelielucianecostacosta8559]

Seu trabalho é lindo. Estou aprendendo muito com você. Aqui no Brasil temos estes tipos de bombons mas as técnicas que você usa são absolutamente incríveis. Parabéns.

[@SweetKitchenSkills]

Thank you for your kindness

[@Saima_239]

I really love your work

[@annelisechristensen543]

Som altid nogle skønne tips og tricks. Så fine. Tak.

[@ASbakersbyAnisha]

Wow....mouthwatering. ...will try this

[@nossopotedecadadia]

lindos, sensacional

[@ninclarke1357]

Absolutely stunning ❤️

[@thamarhoen8943]

Magnificent 👌

[@moussabenrezoug4131]

I am eagerly waiting for your videos, creative as usual

[@earlleary]

So pretty, and tasty looking. I was so hoping to see you cut one in half at the end , just to see the inside of it, lol. Great workmanship my friend.

[@SweetKitchenSkills]

Hello As i said in the video, the inside is the same as my finger painted bonbons😉.

[@АнжелаД-т6и]

Thanks for the great video, very nice candies😀

[@sandramockel7429]

OMG sie sind so wunderschön ich werde versuchen sie nachzumachen erst mal muss ich einen Bohrer kaufen DANKE für diese tolle IDEE

[@SweetKitchenSkills]

😀😀 viel Glück👍

[@goodtoknow416]

perfect thanks

[@nordiccalicamper8154]

Markus Markus ....😊 Først tak for dine vanvittigt lærerige videoer. Jeg suger bare til mig af din erfaring. Og derfor er jeg glad for at kunne hjælpe dig med et tips. Det bøvl du laver med gaffatape og svampen på skruemaskinen kan du slippe helt for. Du skal bare lade være at tage svampen af den lille træpind den sidder på. Og i stedet sætte pinden ind i skruemaskinen og stramme den. Let ikke😂

[@SweetKitchenSkills]

😂😂😂nogen gange kan man ikke se skoven for træer. Genialt. Det vil jeg prøve. Omg

[@azuenjusttice989]

Adorei a dica da esponja,mas creio que o borifador manual tb resolva.

[@anushaperera2490]

OMG.😮 It's beautiful ❤️

[@CarlaRolim]

Muito obrigada por compartilhar o vídeo. ❤

[@josephnazoa8724]

Awesome 👏🏽

[@SamEra-e2m]

Very nice

[@laurazundel5214]

gorgeous!!

[@SweetKitchenSkills]

Thank you🫶

[@yazanhabashy2185]

Hi, ive been watching your videos for decorating with cocoa butter. I tried to do it at home. but I have plastic molds (not poly carbonate), and the cocoa butter stuck to the mold instead of my chocolate.. I was wondering what I could have done wrong. I tempered the cocoa butter, decorated the molds and let it sit for 10 minutes, then poured the tempered chocolate on it. Pleasee help me!!

[@SweetKitchenSkills]

Hello When that happens, either the cocoa butter was not crystallized when you poored in the chocolate or the molds with the cocoa butter where to cold. They need to be room temperature. Or the chocolate cant stick to the cocoa butter. I have explained that in many of my videos. Good idea too watch them all😉

[@pro_cooks_on_a_budget]

This is such an awesome effect your videos are inspiring thanks

[@josephnazoa8724]

Great job 👏🏽 and thanks! 🙏🏽

[@SweetKitchenSkills]

Thank you too🫶

[@ninclarke1357]

Thanks for sharing 😊

[@SweetKitchenSkills]

You are welcome

[@ServetDemir-e4e]

Çok teşekkür ediyorum keyifle takip ediyorum 🎉

[@ЭльвираКоваль-т4ы]

❤супер!!! Браво!!!😊

[@traidingyulceraf.5193]

Good good 🎉

[@oddnyskomsy1138]

Awesome!!

[@MrWnw]

Beautiful! When I tried my spirals were too transparent. It was nice, but hardly noticable

[@SweetKitchenSkills]

Not enough Gold powder in the cocoa butter😉

[@goodtoknow416]

Thanks you really one of the reasons i have chocolate business so need to ask more about bon bon filling and how we doit in perfect way and also share us molds store iam from Canada

[@vickyshe8065]

Any chance you could create more videos on how to make various fillings for chocolates? Praline, fruit diary free fillings, coconut cream base, etc... thank you😅

[@SweetKitchenSkills]

I will make more videos. But keep in mind that i make tasty filling. I dont use so much sugars to give the fillings a longer shelflive.

[@sandramockel7429]

Kann ich eigentlich die Kakaobutter wenn sie gefärbt ist und kalt geworden ist wieder Temperieren oder muss ich sie weg schmeisen

[@SweetKitchenSkills]

Du schmeisst hoffentlich nicht Schokolade weg, wenn su sie geschmolzen hast😉 Natürlich nicht wegschmeissen. Einfach wieder temperieren💪. Wie bei Schokolade. Was temperiert man in der Schokolade? Die Kakaobutter😉 Seh die anderen Videos, befor du mich mehr fragst😅

[@sandramockel7429]

@@SweetKitchenSkills WOW das ist nicht Nett, dass man dich nicht fragen darf Was soll das den Unverschämt Das Abo werde ich beenden !! Ich habe all deine Videos gesehen aber da ich kein Profi bin und unsicher das ich was falsch mache dachte ich das du Verständnis dafür hättest wenn ich fragen stelle Du willst ja das man für dich ein Abo macht aber fragen beantworten willst du nicht SCHÄM DICH !!!

[@SweetKitchenSkills]

Tut mir leid wenn ich was forkert gesagt habe. Ich Bin Koch wir haben leider einen harten Ton. Sehr viele Leute schreiben. Und ich versuche alles zu beantworten. Manchmal hørt sich meine Antwort krass an. Ich meine damit nichts. Schönen Tag noch. 🫶

[@sandramockel7429]

@@SweetKitchenSkills ok danke für die Antwort das sehr nett Abo werde ich wieder machen denn ich finde deine Bonbons sehr schön und versuche sie nach zu machen weil es mir spaß macht lg

[@ТатьянаГудкова-х6ц]

🔥🔥🔥❤️❤️❤️

[@sharmilascakestudio4229]

Nice

[@Choco_jawhara]

Thank you for the beautiful method. Please, what is the weight of one piece in this mold?

[@SweetKitchenSkills]

I dont know.😅

[@robertmoore1215]

Judging from eye only, it looks like 3" x 1-1/2" shells, which would be approximately 5 or 6 tablespoons to fill it. Just a guess. If you use metric system you can translate that on google.

[@Bredsaco]

Do you know how to make Eiskonfekt??? Or anything with nougat chocolate

[@SweetKitchenSkills]

No. Sorry. What is nougat chocolate?

[@colmmclaughlin9570]

Love your videos. Question, you say you use a filling from a previous video. Is it OK to warm up an existing ganache and use it in new bonbons?

[@SweetKitchenSkills]

Hello. Of course you Can rewarm a ganache. It depends on how old the ganache is and how the ganache is done. Because the texture Can change.

[@katiebarr3120]

Great video, I'm really struggling to get my shells the right thickness. They are way too thin!

[@SweetKitchenSkills]

Hello Well, that is easy to fix. Mold temperatur. About 20-22 C. Chocolate should not be too liquid. Wich chocolate are you using? When filling the cavaties, dont keep tapping. More tapping, thinner shells. Less tapping, you know😉 Chocolate temperature: 32 C, thin shells, 30C thicker shells.

[@SweetKitchenSkills]

Dont make the shells to thick. 😉

[@katiebarr3120]

@@SweetKitchenSkills thank you so much , I've got the temperature right and the chocolate is the right viscosity so I think I am tapping too much!

[@stefaniacotrone7236]

This is wonderful, you're very creative! Can I ask (as a beginner), if you use the fridge, can you really make bonbons in one day?

[@SweetKitchenSkills]

Of course you Can. But the bedst temperature to crystallize the chocolate is about 16C. Make sure to watch all my videos, before asking more questions😉

[@stefaniacotrone7236]

@@SweetKitchenSkills Thank you! I do enjoy watching your videos 😀

[@azuenjusttice989]

Diga, é a manteiga de cacau que deixa essa capa brilhante?

[@SweetKitchenSkills]

English please😀

[@robertmoore1215]

I have never been able to achieve this degree of gloss no matter which chocolate I've used. I suspect it is the cocoa butter properly tempered making all that gloss.

[@SweetKitchenSkills]

@robertmoore1215 have you watched my video about tempering cocoa butter or not? Shine is a combination of many things. 🫶

[@marcialucia6844]

Não tem um método mais simples para ensinar a fazer os bombons?

[@SweetKitchenSkills]

English please😀

[@healthyfoodbyfarhanausman9949]

My salute to all the viewers, Mashallah, you have uploaded a very amazing video, even no video on KZbin can compete with it. I have watched your video for the first time and have also subscribed. Lots of love and love from Pakistan and Punjab. I am a small KZbinr and my work is also cooking. But maybe I can't be like you. ❤❤❤❤❤

[@SweetKitchenSkills]

Thank you. You are very kind. I try to do my best. I am happy that you like my videos. 🫶

[@healthyfoodbyfarhanausman9949]

@@SweetKitchenSkills Thank you very much for your loving comment. In fact, the person who presents his content from the heart with so much love and affection deserves appreciation.

[@ElenaDavudova]

😊💕👍

[@jairramalho1812]

Bom dia Brasil - Rio de Janeiro meu nome é Jair Ramalho. Assisti sua técnica, entretanto as trufas não desmontaram O chocolate saiu a a manteiga ficou. Na segunda vez o chocolate derreteu a manteiga. Você consegue tirar da forma com um simples toque rotacional as trufas. Perdi tudo. Poderia me orientar. Você usou descolorante antes de colocar a nateiga?

[@SweetKitchenSkills]

Hello Listen, you need to watch more og my videos. It takes time to learn everything. So many things are important. Mold temperature, room temperature, tempering color and chocolate, moist in the Air, how to cool etc….

[@zeqqi]

Hello, I'm from Brazil, w here can I find these paints? You do? It is like?

[@SweetKitchenSkills]

Hello. Brazil. Wow. Welcome to my channel. Do you mean the colores? Link is in the description! Ther are from Pavoni. You need to Google yourself😉

[@tinaboisen9480]

Så smukke

[@ЛюдмилаМедведева-у3х]

Спасибо за видео,за дизайн.Но не нашла у вас конфеты с имбирной начинкой.

[@i69kuma]

You should make these professionally

[@SweetKitchenSkills]

Thanks. But I make the Great Bakeoff Denmark. That is enough for me. If you want to find me. Write my name and’’ Den store Bagedyst’’ 😉