Mouth-watering taste explosion in your mouth

[@tarafroggy7]

Are you selling your chocolate somewhere?

[@SweetKitchenSkills]

No Sorry. Just love to make them🙏

[@__OS__]

Thanks for sharing the technique! After graduating from culinary school, i realized the importance of sharing techniques, else they dissapear and people have to discover/start from 0, a shame at times...

[@volkergrigo5657]

These are so beautifull. And your making and präsentation is very sympaticle. Nice work man...👍👍👍

[@SweetKitchenSkills]

Danke mein Bruder♥️♥️🇩🇪🇩🇪

[@marlenymancerarobayo782]

Hola eres increíble,gracias por compartir tus conocimientos , sin ningún igoismo, Dios te bendiga me encanta yo no tengo la facilidad de hacer un curso pero con tigo he aprendido mucho.desde Colombia. Soy Marleny

[@SweetKitchenSkills]

English please

[@kikitauer]

Ow they are beautiful! 🤩 I love how the double shell came out, very intricate!

[@SweetKitchenSkills]

Thank you very much🫶

[@simply-wish]

Oh man I've watched too many bonbon videos but yours is just another level! new sub here! and I wish your channel a well deserved growth!

[@SweetKitchenSkills]

Thank you so much. That means a lot to me🫶

[@uldnelykkepiller]

Det er jo den rene ASMR at kigge på og jeg kan kun forestille mig, hvor lækre de må smage 🥰👌🏻 Rigtig godt nytår, kære Markus og tusind tak for dejlig underholdning her på KZbin 🙏🏻🌟😊

[@SweetKitchenSkills]

Hvad betyder asmr😂😂

[@uldnelykkepiller]

@@SweetKitchenSkills sakset fra google: “ASMR eller autonomous sensory meridian response er en behagelig fornemmelse i hovedbunden eller i ryggen, der udløses af forskellige stimuli (fra fx syn og lyd). Fænomenet findes især i form af videoer på nettet” og når du viser dine smukt komponerede videoer, så er der en snert af ASMR over det (for de, som fx nyder at se på chokolade som sprøjtes ud med en pose…måden chokoladen laver mønstre osv) 😊

[@alexuram5984]

I just found your channel and I absolutely love watching your videos! I'm just getting started on trying to make my own bonbons and would love to be as good as you one day. Don't worry, I already subscribed :)

[@SweetKitchenSkills]

Welcome my friend. Thanks for telling me …

[@traidingyulceraf.5193]

😮😮😮😮😮😊😊😊😊😊. Espetacular, maravilloso, mientras mas veo sus videos más aprendo

[@SweetKitchenSkills]

Good to know😃

[@carlosgomez1472]

Gracias, muy buena forma de terminar el año, que pases una feliz noche

[@SweetKitchenSkills]

English please

[@keivanbayat8613]

Hi, I follow all the rules of the grade, but I don't know why my color sticks to the mold and does not separate from the mold

[@SweetKitchenSkills]

Hello. That is because you dont follow all the rulles. Have you seen all my videos? If not, watch them. Takes me a lot of time to make them. Typical mistake is that the mold is too cold.

[@keivanbayat8613]

@@SweetKitchenSkills The mold is between 22 and 25. You said that it should be between 18 and 22. For this, I have to put it in the refrigerator, but you advised us not to put it in the refrigerator. I melt the cocoa butter, bring it to 26 degrees, then heat it up to 29 degrees and use it. We pour the chocolate between 30 and 31 degrees in the mold. And then I wrap it in cellophane for 20 minutes and put it in the freezer. Apart from rust, my chocolate does not become glassy. Does it matter what chocolate I use?

[@SweetKitchenSkills]

Everything matters. Sorry i dont have time to find your exact problem. You Can use the mold at 18C. The butter sets very fast. 20-21C gives you a thinner layer. And you have more time. The butter needs to crystallize at 16C or colder. Then the mold needs to be roomtemperature before making the shells. Dont freeze!!!! Cool the shells slow at 16C is best. But i often do et at 5C. Also works. Chocolate needs to be tempered. See how to temper. Also high amount of cocoabutter in the chocolate is preferred. 35-40% for a more liquid chocolate. Sticks better to the cocoa butter. Thinner shell. See, everything is important. Buy good quality chocolate!

[@user-mx2qn4cz7y]

Wonderful I love making chocolat bobons but I won't be able to do these, excellent!🤩

[@SweetKitchenSkills]

Why not? Of course you can. Just keep practicing💪

[@user-rr8ie7xq8h]

Thank youu🎉🎉🎉❤

[@ozmd]

thank you for sharing but can I ask one quick question, assuming we are creating the regular one layer shell, how long in mins I should wait on the filled shell before I flip it and start tapping it to pour the chocolate out? The reason I am asking, I waited 1 min, shell was too thick, I waited 15 seconds, shell was too thin that it didn’t come out as my bonbon mold has thin sides so I am a bit confused :)

[@SweetKitchenSkills]

That is a good question. You should now the answer if you watched my other videos. It depends on how viscous your chocolate is and og course the temperature of your mold. Example. Mold temperature 22C. I never wait Long for getting a thicker layer. I choose the right viscosity. 3 drops on the bag, thick layer. 5 drops. Thin layer. I hope that is answer enough🫶

[@stevecarey3837]

Loving your content. Have you thought about trying a rechargeable air compressor? No cord, fairly light, and lasts a long time.

[@SweetKitchenSkills]

Thanks a lot. Thanks for subscribing. That sounds great. No i haven´t thought about it. I will look in to that.

[@user-mt2bm6se4k]

ممتاز انت عبقري في صناعة الحلوه

[@SweetKitchenSkills]

???

[@SweetKitchenSkills]

Thank you so much🫶🫶

[@moussabenrezoug4131]

May I ask you a question? In my country, there is a dessert made from milk and rice flour. I want to make it with chocolate filling. Can I do that? I hope you can help me.

[@SweetKitchenSkills]

Hello You Can put anything inside bonbons. Its all about shelflive. As more water as shorter the shelflive.

[@moussabenrezoug4131]

@@SweetKitchenSkills Thank you, dear scholar and passionate about his work, with my sincere wishes for a happy new year

[@saran8220]

Wow🎉

[@Sadhell0012]

Hi I wanna ask you about the WA in this recipe .?

[@KanhaiyaKumar-ve4ir]

Pp

[@SweetKitchenSkills]

If you have seen some of my previous videos, then you would know, i am not professionel. I make bonbons that taste good. And many have a short shelflive. I never check water activity. 🫶increasing sugar make the taste becoming too sweet.

[@wamiad]

عمل جميل جدا ومتقن

[@SweetKitchenSkills]

????

[@user-re2gs1xu9r]

❤❤❤🔥🔥🔥

[@GurdeepT]

Hi I am from delhi pls tell me the shelf life of bonbons chocolate. Ilike your chocolates

[@SweetKitchenSkills]

I dont care about shelf live😉. But these 3 weeks😉

[@marlenymancerarobayo782]

Cuanto se puede cobrar por un bombón de estos.gracias

[@SweetKitchenSkills]

English please😀

[@nickblack4661]

😡 just spotted this video after I’ve just used my last lot of passion fruit purée on rum and passion fruit bonbons 😡 back to squeezing passion fruits again 😭😭

[@NabilaNabila-ol5dz]

❤❤❤❤❤❤❤

[@mahgolartgallery]

So beautiful😍 thanks for sharing this idea❤

[@RayaneMca-tb3de]

جميل جدا 🙏👈🔔❤

[@SweetKitchenSkills]

What does it say:)