Extremely good Tiramisu bonbons, with mascarpone filling and a coffee ganache

[@annemcintyre2821]

Forget, extremely good these are the ultimate coffee ganache the best I’ve ever tasted if you’re a coffee lover, these are for you. Thank you so much for this recipe you outdid yourself.

[@SweetKitchenSkills]

Thanks s lot. But there is a reason. Short shelflive😉. I added less sugar because i dont need long shelflive. 😉

[@fabriziocompagnone5237]

Looks verry cool. I as a Tiramisu lover, i have to try them. Thanks for sharing

[@englishincontext4025]

Absolutely FANTASTIC video. Thanks so much. I love your precise measurements - and precise instructions. As a novice chocolate maker I'm eager to learn techniques which result in high-quality products. I'm grateful for your hard work and precise thinking. The results are well worth the effort you expend. 👍👍👍❤️

[@SweetKitchenSkills]

Thank you so much. I am so happy to hear that. Have a great day and please come back for more.

[@janemaniati6261]

Thank you for the video!! They look amazing, I'm definitely going to try making them. I'm just waiting for the weather to cool down a little because it's still a little bit warm here in Greece. Can't wait to try them😊!!

[@SweetKitchenSkills]

Greece. Nice to meet you. How did you like the Lego video?

[@janemaniati6261]

Really cool idea! I have to say as a self-taught amateur chocolatier 😅 it's very very helpful that you are repeating again and again in each video those small but important tips like the temperature that the mold should have or that you should start by the lightest color when using the airbrush. When you first start there is so much information to digest that you keep forgetting those details. So hearing them each time is really helpful to get to know the details of chocolate making!! Great job 👏 About the Lego bonbons I can't help but make a guess about why most of the colors stuck on the mold. I guess it must be the tampering of the cocoa butter but it could also be the airbrush if you used it too hot while spraying with those colors ( it happened to me before). You know better, I'm just guessing as a challenge 😅. I'll wait to see your answer in the next video 🤗 Keep doing a great job!!

[@merlemcneil3999]

Another incredible creation. Thank you for taking the time in creating these tutorials-

[@mermeri1004]

Magnifique ❤❤❤

[@novatiom]

Am subscribed 😂🎉🎉🎉🎉

[@dawnupnorth]

Your videos push me further and further to try new techniques. I will definitely try sealing the cavities with poly film next time, the results look much more controlled with less waste. Tiramisu recipe looks delicious!

[@SweetKitchenSkills]

Thanks. Did you watch my previous video? Also sealed with a plastic sheet😉

[@mderks1]

Is that the reason for poly film? Because I was just wondering that.

[@SweetKitchenSkills]

@mderks1 its just another way of sealing bonbons. And you get a shiney bottom, as we say😂. Also, the bonbons are protected by the plast.

[@Katya-zj7ni]

Beautiful ❤❤❤

[@nickblack4661]

Thanks for your series of videos , REALLY helpful 👍

[@palued320]

Gracias Markus! como siempre tus vídeos son excepcionales

[@lisaanderson135]

As always, another beautiful design and bon bon flavor Thank you for giving us inspiration and ideas to create our own unique products!

[@SweetKitchenSkills]

Thank you for watching🙌🙌🙌

[@deepakmenon678]

Thia is such a nice Recipe.. Thank you for this.. How long these last outside fridge in a cool place.. What can we do yo extend the shelf till 21 days without affectimg the taste too much..?

[@SweetKitchenSkills]

Pull out the water😉 I dont make recipes that need to hold for a Long time!

[@thamarhoen8943]

Hey Markus. Thanks for this delicious and beautiful looking bonbon. I enjoyed the camera angle from underneath the mold 👌📷 I always eagle-eye watch your videos and noticed you did the messy spraying part in your work setting but completed the filling of the bonbons in your home environment 👏

[@SweetKitchenSkills]

Exactly. I tried spraying at home, But the color goes everywhere🤪. Thanks for watching🙌

[@najobelhajj4959]

Wow that looks great 👏🏻

[@gayatribankeshwar618]

Thankyou, lovely ideas & effort.

[@SweetKitchenSkills]

Thanks for watching🙌🙌

[@davidblake9132]

love the video - the designs and the flavour combo - have you ever tried using vanilla paste instead of scraping the beans and infusing it in the cream - most of the vanilla flavour is not extracted in 10 minutes and wasted, but when you use paste you get all the vanilla flavour - beans are expensive - I have been making my own extracts and paste for a couple of years now and its a game changer for me.

[@SweetKitchenSkills]

I don’t agree. Vanilla ekstrakt doesnt taste as good to me. If the vanilla is not heatet in the cream, you get plenty of the vanilla taste. Maybe you Can teach me how to make a good ekstrakt. I havn’t tastet a good vanilla ekstrakt y’et. They all taste of alcohol. Fresh vanilla just tastes much better. 😉

[@davidblake9132]

I see you point about the alcohol in the extract. I will try it both ways and see what the difference is in taste.@@SweetKitchenSkills

[@estrellawundsch4871]

Wow! You are so talented. today you are funny also and come with a new technic and recepies. A virtual hug to you. May God bless you,

[@SweetKitchenSkills]

Thanks. I am trying to get a better quality and some fun into my videos. 🫶

[@user-pq3zn6xy7g]

Какие чудесные конфеты! Спасибо за рецепт и идеи по покраске! Обязательно сделаю!

[@SweetKitchenSkills]

Пожалуйста. Я рада, что тебе понравились мои шоколадные конфеты с начинкой. Пожалуйста, в следующий раз переведите свой язык в Google Translate на английский. Спасибо. Хорошего дня. Я надеюсь, что война в Украине скоро прекратится. Я думаю, что русские люди на самом деле не понимают, что происходит на самом деле :(

[@user-pq3zn6xy7g]

@@SweetKitchenSkills я думаю ,что вы не понимаете,к сожалею. Но давайте дружить и делать конфеты,а для политических дискуссий существуют другие каналы.

[@ЗосяЕндрашко]

I’m Russian! I liked your channel but when I ve read your comment about ukr I was disappointed Ну судите! Не зная ужасов Донбаса

[@SweetKitchenSkills]

Thank you for watching☺️

[@SweetKitchenSkills]

@user-do4by5ox8z Hello my friend. Terrible things are happening right know. I or We know what happened in Donbass, according to the Press. Altogether, about 14,300 people were killed in the Donbas War, both soldiers and civilians. According to the Office of the United Nations High Commissioner for Human Rights, 6,500 were Russian proxy forces4,400 were Ukrainian forces, and 3,404 were civilians on both sides of the frontline. Both sides are doing terrible things to survive. But russia attacked the Ukranians. And they russian forces have been bombing civilians right from the beginning of the war. But your gouvermant is not telling you that. Like a lot of other stuff. This is the last thing i will write about this war. We all just want piece.

[@helenalegenstein8543]

So beautifull ❤ thank´s for Your Time 🍫

[@su02_]

thank you so much for posting this amazing motivational video, but i wonder if there is an alternative ingredient for the glucose?

[@SweetKitchenSkills]

Thanks for watching. Why not glucose? Its less Sweet than normal sugar. Prevents crystallization. You Can use honey instead. But Then it gets too sweet.

[@jobaloney1334]

Good job!

[@chocowrapinc.official509]

Can I let the fillings sit overnight to set or do I need to cap them right away? Normally I let sit overnight but maybe I can’t because there’s cheese in it? Thank you - great job. They look amazing 🤩

[@SweetKitchenSkills]

Of course you Can. Just avoid humidity💪

[@chocowrapinc.official509]

@@SweetKitchenSkills thank you 😊

[@zind3650]

😋more than great

[@r.medrano1593]

love the technique here! you make it look so easy! I'm really want to make these. I'm a little confused on the spraying with tempuered cocoa butter. I thought spraying a poly mold wasn't necessary when using tempered chocolate? Is it just for the design you're making? Can I skip it? Or spray with a metalic shimmery white? and then dust with the cocoa power?

[@SweetKitchenSkills]

Hello. Thanks for subscribing. It sounds to me that you are new in chocolate. Cocoa butter is only for the design. Remember to watch my other videos😉

[@r.medrano1593]

I am new to chocolate! I will definitely watch more of your videos, thank you so much!!

[@macuizentourismeculinaire3571]

Really amazing! I will try it this week. So i have to add more glucose syrup to the filling to have about 3 weeks shelf life ?

[@SweetKitchenSkills]

Hello. As more water you Can bind as longer shelflive. Its better do add some sorbitol combined with sugar and glukose. You need to read about how to use sugars right. Not so easy!

[@captainrayo]

Amazing job. Thank you for sharing. I'll try this recipe in the weekend. I have a question. I wonder what you do do with the ganache that is leftover. I mean, it seems the amount of ganache is for a hundred bonbons. is it possible to store it somehow? Thanks

[@SweetKitchenSkills]

Hello. Thanks for subscribing. Just make a smaller amount😉. You Can allways freeze and reuse i guess. Have i nice day🫶

[@user-od8ou8ql1g]

Thank you so much for your videos. Is there a substitute for cleaning the molds with alcohol as alcohol is not permitted in the country I am currently residing in?

[@SweetKitchenSkills]

Thank you for watching. Its alcohol for cleaning! And it evaporates after use. Anyways. Just wash with soap. Rinse with water and polish with a soft fibercloth:)

[@beaulavani2649]

❤❤❤❤

[@umbrela.chocolate]

Thankyou l love this 🎉

[@LamiaAkmoussi-xn8dq]

Merci beaucoup

[@kathybray7156]

Nice sopretty and impressiove thanks

[@SweetKitchenSkills]

Thanks a lot. Thanks for subscribing😉

[@user-np3wh2od8p]

Очень интересно. Но первый раз вижу чтобы таким способом закрывали конфеты. Удачи вам и новых рецептов.

[@SweetKitchenSkills]

Welcome. I hope you subscribe 😉. Watch my previous video. If you havent seen et😉

[@gordanarosic2422]

Thank you ❤

[@ferrerotresor7418]

Vraiment très fort

[@amoghars]

I subscribed. 😂

[@kenzalahmine7816]

Thank you for all these details, explanations and sharing. We are improving day by day. How can I share photos of my chocolates with you? Fervent admirer from Morocco.

[@SweetKitchenSkills]

Find me on Facebook, share in messenger

[@Surbhisharmavlogs11]

Delicious

[@user-re2gs1xu9r]

👍🔥🔥🔥❤️

[@asalmobini7690]

WOW ❤

[@samiajre6852]

welcom back !!!!!!!!!!!!!!!!!!

[@SweetKitchenSkills]

Thank you. Sorry that et took so long. I am doing the TV show. Great Bakeoff Danmark Google: Den store Bagedyst 😉

[@user-iw7gc1bl2]

رائع 🎉😍👍🏻

[@piadamkierhansen6727]

Ser lækkert ud - flot teknik og resultat

[@SweetKitchenSkills]

Taaaaak😀

[@laurent2420]

The glucose is used to avoid health problem by keeping the chocolate days ? I mean, tiramisu is something you should eat quickly so I wonder how much time you can keep theses kinds of bonbons

[@SweetKitchenSkills]

Not more than 10 days in the fridge😀

[@umbrela.chocolate]

واو good

[@aybikegundogdu9872]

Excellent video, can we use the regular way for capping instead of using plastic sheet? I have never done that so im a bit afraid to try using the sheet method 😅

[@SweetKitchenSkills]

Of course you can.

[@Rg-ui1wl]

Thanks!

[@SweetKitchenSkills]

Thank you. Very kind. If more people did this, i could actually make money from my channel🫶

[@renatabecerra6826]

Quisiera con subtítulos en español me encanta tus receta ❤❤❤❤❤

[@captainrayo]

Hola. KZbin te hace la traducción automáticamente. Puedes elegir español en el idioma de los subtítulos.

[@ananimous-hack111]

Hey Markus, why did you prefer to spread chocolate on the plastic wrap first? You could just use it how transfer sheets are being used...

[@SweetKitchenSkills]

I did that in my last video😉. I am just showing different ways🫶

[@veraclaassen]

Hi! I've been wanting to try these. Can I replace the glucose with normal sugar or invertsugar or something else maybe? Don't have it at home and it's not easy to buy in my country.

[@SweetKitchenSkills]

Hello Different sugars are used for several reasons. Taste, consistencie and crystallization. Yes you Can use sugar instead, But et will make your filling, sweeter and harder😉

[@RSka89]

Привіт з України! Ці 2 начинки мої улюблені для цукерок! Дякую

[@SweetKitchenSkills]

Hello. Greetings and a lot off love back to all Ukranians🫶🫶🫶 welcome to my channel

[@sylviadsilva301]

Great video. What’s the shelf life of these bonbons?

[@SweetKitchenSkills]

14 days🫶

[@sylviadsilva301]

Wow, that’s great. And Thank you for your prompt response.

[@suckerforgl]

does the ganache recipe work if I use dark compound?

[@SweetKitchenSkills]

No idea. Why using compound? Its not chocolate. 😉

[@porterbrewer9349]

Yeah...but can you dip them in coffee/kaffee? 😊 Thank you, Chef.

[@SweetKitchenSkills]

You can dip anything in coffee😉

[@bradleynall5616]

With ingredients contains dairy, do the bon bins need to be refrigerated?

[@SweetKitchenSkills]

Of course😉

[@foodmania210]

Which color do i need to add in cocoa butter and how much grams?

[@SweetKitchenSkills]

Dark Brown. 10-11%. Pavoni fat soluble 😉

[@brunodealbuquerque7763]

🤗😊👏🏼👏🏼👏🏼

[@ElenaDavudova]

😊👍💝

[@elsewz]

👏❤️

[@RescuedRhythms]

Whats the actual name of that spray gun?

[@SweetKitchenSkills]

Hello Did you eatch my video about equipment ?😉

[@toumihasna8986]

Coloring a buter how much gr i put in each color in butter 1gr of color in 12 gr of butter is that correct

[@SweetKitchenSkills]

Hello. It all depends on what look you want. Nothing is wrong or write. Normal amount is 10-11% 🫶🙌

[@toumihasna8986]

@@SweetKitchenSkills thank you 👍

[@rainpayne6755]

Yummm what is shelf life pls

[@SweetKitchenSkills]

I dont know. Maybe 10 days. 😉

[@lykawilang8734]

You are amazing!! Since I just found out about your youtube I’m watching your videos from 2 years ago 😂 Looking forward to learn more from you ❤ P.s your voice is relaxing 😅 ASMR 😂

[@SweetKitchenSkills]

Thanks a lot. The old videos are very important to watch. Very good that you Watch them🫶🫶But the quality of my filming and the Sound has improved since. Welcome🙌

[@SweetKitchenSkills]

Where are you from?

[@lykawilang8734]

@@SweetKitchenSkills australia 🇦🇺

[@ajeerajeer13]

😮

[@KASHISH-bm4jm]

What the temperature for coca butter tempering?

[@SweetKitchenSkills]

Hello. Have you noticed my other videos? Find one about how to temper cocoa butter💪

[@siobhanobrienmurphy]

Can I freeze the leftover fillings

[@SweetKitchenSkills]

Sure. Just freeze in a bag.

[@siobhanobrienmurphy]

Fabulous coffee ganache '.I ended up adding freeze dried passion fruit to the marscapone fillings as I had loads left over!

[@ЭльвираКоваль-т4ы]

Пожалуйста делайте перевод до конца видео, иначе не понять. Спасибо❤

[@SweetKitchenSkills]

English please😀

[@siobhanobrienmurphy]

My cocoa butter solidify straight away in airbrush

[@SweetKitchenSkills]

Hello. You need to explaine more detailed! But it sounds like your airbrush is too cold. You need to warm again and again 30-35C. Watch my other videos, please.

[@s2tp2]

What is the shelf life of these??

[@SweetKitchenSkills]

Hello. 7-10 days in the fridge😉

[@SweetKitchenSkills]

Thumbs down, because i do not care about shelflive. Make recipes that taste good. That is more important to me😉