The Secret of Edible Lego Bonbons, Unlock the Mistery

[@volkergrigo5657]

Sehr sehr klasse👍👍👍👍

[@dawnupnorth]

@SweetKitchenSkills it is reassuring to see failures! We're constantly learning, helped by your excellent instruction. I await to see the followup and what went wrong and how to avoid it.

[@Anastasiia_chocolatier]

I was thinking-why do you add 10% of cocoa butter to the chocolate?Your shell was too thin because it was very fluid.Is that right?That’s why the colors stuck to the mould

[@SweetKitchenSkills]

Hello Sorry that i havent done the video y’et. No, liquid is best. Temperature of the mold and chocolate are the most important thing. Have a nice day.

[@victoriakrogh2724]

Århhh det ser godt ud!

[@t0ni7q]

Du er en god og sjov dommer i bagedysten

[@SweetKitchenSkills]

Tusind tak. Tak fordi du abonnerer😀

[@mamasinger49]

Amazing, what spray gun are you using and size of needle please?

[@SweetKitchenSkills]

Watch my videos, its all there😉

[@fmpranav]

Cocoa butter wasn't tempered enough properly???

[@SweetKitchenSkills]

Of course it was 😉

[@williamramet5652]

Pourquoi vous rajouter du jus de citron dans la ganache ?

[@SweetKitchenSkills]

Google translate please

[@williamramet5652]

why add lemon juice?

[@SweetKitchenSkills]

@@williamramet5652 Because it was to sweet😁 You don´t need to!

[@TaraDufour]

Still waiting for a reason why these didn’t turn out? 🤭

[@SweetKitchenSkills]

I am sure i made a video. Reasons are many. Cocoabutter not fully crystallized before filling with chocolate. Chocolate or mold to cold. The mold is in general very difficult to color. To many small edges.