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...
@volkergrigo56572 ай бұрын
These are so beautifull. And your making and präsentation is very sympaticle. Nice work man...👍👍👍
@SweetKitchenSkillsАй бұрын
Danke mein Bruder♥️♥️🇩🇪🇩🇪
@marlenymancerarobayo7825 ай бұрын
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
@SweetKitchenSkills4 ай бұрын
English please
@kikitauer8 ай бұрын
Ow they are beautiful! 🤩 I love how the double shell came out, very intricate!
@SweetKitchenSkills7 ай бұрын
Thank you very much🫶
@simply-wish6 ай бұрын
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!
@SweetKitchenSkills6 ай бұрын
Thank you so much. That means a lot to me🫶
@uldnelykkepiller8 ай бұрын
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 🙏🏻🌟😊
@SweetKitchenSkills7 ай бұрын
Hvad betyder asmr😂😂
@uldnelykkepiller7 ай бұрын
@@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) 😊
@alexuram59847 ай бұрын
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 :)
@SweetKitchenSkills7 ай бұрын
Welcome my friend. Thanks for telling me …
@traidingyulceraf.51936 ай бұрын
😮😮😮😮😮😊😊😊😊😊. Espetacular, maravilloso, mientras mas veo sus videos más aprendo
@SweetKitchenSkills6 ай бұрын
Good to know😃
@carlosgomez14728 ай бұрын
Gracias, muy buena forma de terminar el año, que pases una feliz noche
@SweetKitchenSkills7 ай бұрын
English please
@keivanbayat861321 күн бұрын
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
@SweetKitchenSkills21 күн бұрын
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.
@keivanbayat861321 күн бұрын
@@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?
@SweetKitchenSkills20 күн бұрын
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-mx2qn4cz7y4 ай бұрын
Wonderful I love making chocolat bobons but I won't be able to do these, excellent!🤩
@SweetKitchenSkills4 ай бұрын
Why not? Of course you can. Just keep practicing💪
@user-rr8ie7xq8h7 ай бұрын
Thank youu🎉🎉🎉❤
@ozmd7 ай бұрын
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 :)
@SweetKitchenSkills7 ай бұрын
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🫶
@stevecarey38377 ай бұрын
Loving your content. Have you thought about trying a rechargeable air compressor? No cord, fairly light, and lasts a long time.
@SweetKitchenSkills7 ай бұрын
Thanks a lot. Thanks for subscribing. That sounds great. No i haven´t thought about it. I will look in to that.
@user-mt2bm6se4k7 ай бұрын
ممتاز انت عبقري في صناعة الحلوه
@SweetKitchenSkills7 ай бұрын
???
@SweetKitchenSkills7 ай бұрын
Thank you so much🫶🫶
@moussabenrezoug41318 ай бұрын
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.
@SweetKitchenSkills7 ай бұрын
Hello You Can put anything inside bonbons. Its all about shelflive. As more water as shorter the shelflive.
@moussabenrezoug41317 ай бұрын
@@SweetKitchenSkills Thank you, dear scholar and passionate about his work, with my sincere wishes for a happy new year
@saran82205 ай бұрын
Wow🎉
@Sadhell00128 ай бұрын
Hi I wanna ask you about the WA in this recipe .?
@KanhaiyaKumar-ve4ir8 ай бұрын
Pp
@SweetKitchenSkills7 ай бұрын
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.
@wamiad7 ай бұрын
عمل جميل جدا ومتقن
@SweetKitchenSkills7 ай бұрын
????
@user-re2gs1xu9r5 ай бұрын
❤❤❤🔥🔥🔥
@GurdeepT7 ай бұрын
Hi I am from delhi pls tell me the shelf life of bonbons chocolate. Ilike your chocolates
@SweetKitchenSkills7 ай бұрын
I dont care about shelf live😉. But these 3 weeks😉
@marlenymancerarobayo7825 ай бұрын
Cuanto se puede cobrar por un bombón de estos.gracias
@SweetKitchenSkills8 күн бұрын
English please😀
@nickblack46613 ай бұрын
😡 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 😭😭