Thanks for your comment. I’m still trying to get to a great tasting raspberry center. I’m hoping for sort of a raspberry cream cheese flavor. Anyone got any good ideas?
The more qualified a person is the less attention their videos attract. If this women was clueless the public would be all over this video. They can't learn because they think they know everything. They don't even know what they don't know. I'm a retired French trained pastry chef I've made truffles by the thousand. This is how we do it. And the silly people run out to buy dipping forks that don't exist in the trade. Go figga... Don't want to get your hands dirty? Stay out of the kitchen.
Hi Patrick. I’ll see if we can make a demo of that. We did dip thin mint oreos the past 2 years for two groups that wanted to learn. THEY ARE AWESOME! I think the thins Oreos are best because it makes a good chocolate-cookie ratio. But regular Oreos work too, they just take more chocolate and are bigger. Dipping is the same as a center. I recommend you wipe the cookie off just a little before dipping to reduce the crumbs getting in the chocolate. Doesn’t hurt anything, but I like to keep flavors separate if you dip multiple flavors of centers.
@@tblake53 Thanks, Teri. I made heart shaped oreo type cookies and strawberries, and tried following your instructions..... My sweetheart was blown away.... Thank you so much! I used pretempered semisweet chocolate, but also made white chocolate from scratch. Tempering on the semisweet chocolate was great, but I am having trouble getting a good temper on the white chocolate. Any tips that you can give would be appreciated.
If you want more attention just talk as if you don't have any idea what you're doing. Some of my videos have zero views. I could care less. Don't waste your time trying to show how it's properly done to the unteachable....they already think they know better.
![ว้าว!ลุงบีมแบกทองมารับขวัญหลานกันยกบ้าน [cc] แดนแพทตี้ SS2 | EP.49 |](http://i.ytimg.com/vi/Osihq1OAs-4/mqdefault.jpg)
More light in the video eould help a lot.
Mom...You're great!Thank you.
Is she still making these
Awesome video. Thanks for sharing your tips, It means a lot having skilled person who doesn't mind passing down their knowledge to others.
Does anyone know if these fine people are making videos on a different channel? I really liked the content for learning as I have a few questions.
Perfect tips for making great looking coating.... that few others are doing! THANK YOU!!
Thanks for your comment. I’m still trying to get to a great tasting raspberry center. I’m hoping for sort of a raspberry cream cheese flavor. Anyone got any good ideas?
Ah found the dipping part! Thanks!
Great Videos Thank You !!!
The more qualified a person is the less attention their videos attract.
If this women was clueless the public would be all over this video.
They can't learn because they think they know everything.
They don't even know what they don't know.
I'm a retired French trained pastry chef I've made truffles by the thousand.
This is how we do it.
And the silly people run out to buy dipping forks that don't exist in the trade. Go figga...
Don't want to get your hands dirty?
Stay out of the kitchen.
She should started to sell some chocolate. love your video
Thanks! Hope you enjoy making chocolates as much as I do!
Can you do a chocolate dipped oreo demonstration??
Hi Patrick. I’ll see if we can make a demo of that. We did dip thin mint oreos the past 2 years for two groups that wanted to learn. THEY ARE AWESOME! I think the thins Oreos are best because it makes a good chocolate-cookie ratio. But regular Oreos work too, they just take more chocolate and are bigger. Dipping is the same as a center. I recommend you wipe the cookie off just a little before dipping to reduce the crumbs getting in the chocolate. Doesn’t hurt anything, but I like to keep flavors separate if you dip multiple flavors of centers.
@@tblake53 Thanks, Teri. I made heart shaped oreo type cookies and strawberries, and tried following your instructions..... My sweetheart was blown away.... Thank you so much!
I used pretempered semisweet chocolate, but also made white chocolate from scratch. Tempering on the semisweet chocolate was great, but I am having trouble getting a good temper on the white chocolate. Any tips that you can give would be appreciated.
If you want more attention just talk as if you don't have any idea what you're doing.
Some of my videos have zero views.
I could care less.
Don't waste your time trying to show how it's properly done to the unteachable....they already think they know better.