Your dedication and effort in crafting this chocolate are truly impressive. The quality and taste reflect the hard work you've put in. Thank you for sharing such a delicious result of your passion and commitment.
Difficult not to love you, in the most pure and sweet way. You make challenger things easy to follow and learn. Thank you. May God bless you,please pet your dog from me.🤗
I also swear when making chocolates! Thank you for showing the whole process. Seeing you pivot from idea to idea is very helpful. You’re teaching us to keep going instead of giving up. Thank you! Loving all these videos. You’re going to have to do a set of bonbons based off your tattoos at some point, great ink.
Phenomenal video! The only kind of broken heart I'd like to receive on Valentines Day 😂 I saw a short video when I started researching bonbons where Louis Amado demonstrated this technique and was mind blown! I love how you were able to incorporate it into the heart design. Especially how you carefully cut the heart shells and 'stitched' them together. Truly brilliant! I did not realize Amado taught classes so I learned an extra bonus tip in this video. Thank you again for all of your hard work!
I love your videos and have learned so much from you. Thank you! I’m glad to see you’re demonstrating painting chocolate shells without an air brush as many of us don’t have one. I hope you include more videos showing painting techniques without an air brush. Thanks again!
Wow! I know you are a chef and have no feeling left in your hands but,DAMN ! Firstly, I don’t know how you were able to hold and pipe the caramel fudge and secondly how was it the piping bag didn’t melt!? I love your recipes and have made quite a few of them, not to mention use your technique for tempering my chocolate😊 Thank you for all your help… and lastly, I love your t-shirt
Som altid en fin video, nye chokolade ideer kan man ikke få for mange af ❤ og selvfølgelig følger jeg også de store mestre, 😇 skipper gerne et par timers nattesøvn 😴når de går live rund om i verden.
Hi Marcus, Im enjoying to see your video and learning too from you. I have a question- when I take bon bon off , they stacks in mould, if not some of them had broken cocoa colored top. Did I do something wrong, or missing something. I do step by step as you doing .
Hello. If you did everything like me They wouldnt stick. See more of the other videos. Everything is important. You problem could be the mold temperature!!!! When applying chocolate onto the cocoa butter. It needs to be 20-22 C. This is one important fact.
Hello. I love your products😍 I have a question I temper my chocolate and my cocoa butter but the part that I add the colour steel sticks to the mold. The temperature of my mold on that time is between 20 to 22 Celsius. Can you tell me what's the problem?
Is the cocoa butter tempered? What is the temperature when you put chocolate into the mold? They should be at 18-20C. Or the cocoa butter and chocolate cant stick together. Also the chocolate shouldn’t be to cold. Mine is 31 or 32C. Watch all of my videos. 😃
Well. Dulce de leche is caramelized condensed milk. Fudge is caramel with fondant. Here you get the same consistency by adding sugars and butter. Enjoy. More questions?
I would suggest you to use a tape in the mold before you paint them first. So you do not need to cut them by knife. Just take the tape off and get a better result.
Hello my friend. Haven’t you seen the whole video? Then you would know i had a different plan that did not work out. Your tape is not working. Or explain to me what you mean.
Your dedication and effort in crafting this chocolate are truly impressive. The quality and taste reflect the hard work you've put in. Thank you for sharing such a delicious result of your passion and commitment.
Thank you so much for watching🫶
Difficult not to love you, in the most pure and sweet way. You make challenger things easy to follow and learn. Thank you. May God bless you,please pet your dog from me.🤗
I also swear when making chocolates! Thank you for showing the whole process. Seeing you pivot from idea to idea is very helpful. You’re teaching us to keep going instead of giving up. Thank you! Loving all these videos. You’re going to have to do a set of bonbons based off your tattoos at some point, great ink.
🙏
Phenomenal video! The only kind of broken heart I'd like to receive on Valentines Day 😂 I saw a short video when I started researching bonbons where Louis Amado demonstrated this technique and was mind blown! I love how you were able to incorporate it into the heart design. Especially how you carefully cut the heart shells and 'stitched' them together. Truly brilliant!
I did not realize Amado taught classes so I learned an extra bonus tip in this video. Thank you again for all of your hard work!
Thank you for still watching me even when you know Luis😉🙌🫶
Thank you so much for sharing this video! Great information! Beautiful result.
Love the epic music in the opening! It is great! 😂❤👍
It’s so difficult to choose the right music. I don’t think it works without🙂
This is one of my favorite videos of yours. These are pretty amazing!
U re great 👍 man
I plan to make some heart shaped chocolate bonbons today, but nothing this elaborate! Thanks for sharing this video and the fudge recipe.
I ❤ your video
Thanks🙌
Sehr cool
Thank you again. Beautiful. I love to see how you handle a mistake and solved it in such beautiful result. very educative.
Thanks. I make a lot og mistakes, and i learn by doing them😉
I love your videos and have learned so much from you. Thank you! I’m glad to see you’re demonstrating painting chocolate shells without an air brush as many of us don’t have one. I hope you include more videos showing painting techniques without an air brush. Thanks again!
Geez Louise Markus! I nearly fell off my chair when the fake glass bowl explosion happened 🤣😂 Beautiful design 😍 Thanks for the video.
😂😂😂 i an glad you like et🫶
Miss seeing your videos. Hope you are well ❤️
Thank you so much. I am busy filming the Great Bakeoff DK. I will be back🙌
Markus, I have loved you videos for years. What I love about this is the process… and the ‘mistakes’ that sprung new ideas. Beautiful. And than you!
Oh, thank you.
양면 초콜렛 만드는 과정이 신기해요~👍🏻
Thank you. Where are you from?
@@SweetKitchenSkills 저는 대한민국에 있어요~^^
Ok. Wow. Cool🫶🫶🫶. I am in Denmark myself
Hello,
Isi t possible to pour the cocoa butter into the mould like chocolate and then pour it out to get an even layer instead of painting
Yes it is. But mold temperature is important. Try with 18C. I prefer painting or spraying.
Wow! I know you are a chef and have no feeling left in your hands but,DAMN ! Firstly, I don’t know how you were able to hold and pipe the caramel fudge and secondly how was it the piping bag didn’t melt!? I love your recipes and have made quite a few of them, not to mention use your technique for tempering my chocolate😊 Thank you for all your help… and lastly, I love your t-shirt
Elegance, may God bless you. Please see if you can advise us on long-lasting fillings
I will not advice on Long lasting fillings. I dont think They taste good. Sorry
@@SweetKitchenSkills Thank you for your response to this, it is your good manners
Som altid en fin video, nye chokolade ideer kan man ikke få for mange af ❤ og selvfølgelig følger jeg også de store mestre, 😇 skipper gerne et par timers nattesøvn 😴når de går live rund om i verden.
ماشاء الله مررره شكرا على مجهودك انا تعلمت منك كثير
Как-будто на себя смотрю😁
Ok. What do you mean?
Hi Marcus, Im enjoying to see your video and learning too from you. I have a question- when I take bon bon off , they stacks in mould, if not some of them had broken cocoa colored top. Did I do something wrong, or missing something. I do step by step as you doing .
Hello. If you did everything like me They wouldnt stick. See more of the other videos. Everything is important. You problem could be the mold temperature!!!! When applying chocolate onto the cocoa butter. It needs to be 20-22 C. This is one important fact.
Hello.
I love your products😍
I have a question
I temper my chocolate and my cocoa butter but the part that I add the colour steel sticks to the mold.
The temperature of my mold on that time is between 20 to 22 Celsius.
Can you tell me what's the problem?
Is the cocoa butter tempered? What is the temperature when you put chocolate into the mold? They should be at 18-20C. Or the cocoa butter and chocolate cant stick together. Also the chocolate shouldn’t be to cold. Mine is 31 or 32C. Watch all of my videos. 😃
sir i neeed one piece
Ummm am I wrong or is that basically dulce de leche he is calling Carmel fudge?? I’m eating far too much of it either way!!!! Love your videos
Well. Dulce de leche is caramelized condensed milk. Fudge is caramel with fondant. Here you get the same consistency by adding sugars and butter. Enjoy. More questions?
I would suggest you to use a tape in the mold before you paint them first. So you do not need to cut them by knife. Just take the tape off and get a better result.
Hello my friend. Haven’t you seen the whole video? Then you would know i had a different plan that did not work out. Your tape is not working. Or explain to me what you mean.