PARA MI USTED ES EL MEJOR DE LO QUE HE VISTO, Y HE VISTO A MUCHOS PROFESIONALES AQUI POR INTERNET, SOY AMA DE CASA PERO ESTOY ENAMORADA DE SUS DISEÑOS , SU TRABAJO Y QUIERO APRENDER , YO ESTOY EN MEXICO GUADALAJARA JALISCO Y HACE TANTO CALOR EN ESTOS MOMENTOS QUE NO ME DA EL TERMOMETRO 26 O 27 C LO MAS QUE ME DA SON 30C EN ADELANTE Y NO SE ME TEMPERA, PERO SOY MUY TERCA Y LO SEGUIRE INTETANDO, SOY UNA PERSONA DE LA 3a EDAD, GRACIAS POR SUS VIDEOS
Muchísimas gracias. Estoy muy honrado. Traduzca sus preguntas al traductor de Google al inglés, gracias. ¿Qué quieres decir con que la temperatura es de 30 grados? en el espacio o donde sea. Recuerda que he explicado todo lo que necesitas en mis otros videos. Véalos primero. Buenos días. Y saludos desde Dinamarca
Welcome to Marcus. I have just started making chocolate. So to speak, I'm learning now. I watch your videos to learn. Thank you very much for each video.
I love these designs you created for your bonbons, I 😊do enjoy the music, its very light not overbearing or distracting I think is a good white noise while you explain the process you took to make these bonbons . Thank you for sharing your knowledge and skills with us !
thanks a lot for your tutorial! since i found your channel i almost watch many from yours, now i am waiting my airbrush and tools to try too! keep it up! thank you really!
Hi Markus. Thanks for sharing your knowledge. Your videos are getting better and better. Personally, I don´t use this technique. It is very time consuming for a full batch. Also, I clean the molds with alcohol vinegar,. It´s a tip I got from Luis Amado. Vinegar it´s better for water marks (He said). Waiting to see your next video! 😊
Beklager, kan ikke gøre alle tilfredse. Der har været musik i baggrunden og det tillader TH-cam ikke. Derfor er jeg nogen gange nødt til at dække for baggrundslyden med musik, som er tilladt pga rettigheder. Du kan jo skrue ned:)
@@SweetKitchenSkills Hej Marcus. Mit indlæg var absolut ikke ment som kritik, du efterspurgte selv vores mening med hensyn til hvordan videoerne er bedst og det var det jeg svarede på. Jeg elsker virkeligt dine videoer. Jeg har også fulgt et par stykker af dem med gode resultater. Jeg lærer rigtig meget af dig. Bliv endeligt ved med det ;)
Thank u I follow your videos it's useful I would like to ask you If I started spray my mold and the Cocoa butter get cold and solid due to the cold weather what should I do?
music is fine. i do have a question, i want to buy an air brush and have no clue what I need to buy, like all the equipment, compressor etc, can you advice?
Thanks Markus! Very pretty; gold and red is such a good combination. Personally, the red-gold-red I like the most, but the mottled random ones are pretty too. The music is good, the background volume level is not distracting. Can I ask, what pressure are you using for the butter to blow up the side walls so well?
Hi. Thank you for your good tutorials. I have a few questions, what is the temperature of the mold before pouring the chocolate into the mold? Also the temperature of the chocolate? And how many seconds is the chocolate in the mold and we hit it?
Hello. You need to watch more of my videos. There is one about mold temperature. All the other questions are also answered. So, please watch all chocolate videos🙌🙌
Hello, I watched your videos, they are amazing! I have a question, I’m new at this and don’t have the spray gun, how can I spray coloured cocoa butter, until I have it? Thank you
Markus, thank you for your videos. What kind of alcohol do you use to clean your molds and how long do you wait to fill the molds after using the alcohol to clean?
wow thank you for the video it's really helpful !! May I ask you what kinda white color do you use ? If not a brand I'm curious to know how do you do to have this super white :) Actually this is the only color I'm struggling with.. mine is definitely not white, very oily texture so I can't put it with my finger and doesn't spray anything with both spray gun and airbrush ..
Marcus, this is an excellent tutorial. I've never really understood how to temper (colored) cocoa butter; I mean, for me it's always in much smaller amounts than tempering chocolate. Your explanation makes it so simple and doable. Thanks! Oh... and you ARE a big fan of the red and gold colors, aren't you?! That, and black. :) I often find inspiration in custom cars and the specialized automotive paint they use. "Candy Apple Red" has always been a favorite since a young boy, and you had some videos a while back with red and black which reminded me of that automotive paint scheme. Yet, I just saw a new auto color that was drop-dead gorgeous: Candy Tangerine. My goodness, it was rich and shiny. Again, that was automotive paint, so I'm thinking that if you borrowed some paint schemes from Porsche... maybe?!! They've had some terrific colors in the past. Hint, hint. :) The music you select is perfect as a backdrop. Entertaining, encouraging, uplifting, yet soft enough to where it doesn't overpower your vocal descriptions. Good choices... keep it up, as far as I'm concerned.
Thank you so much for taking your time to write all that. I was afraid that you left my channel. Good idea about Porsche. I am afterall German. Have a nice evening.
@@SweetKitchenSkills No worries; I just got busy with "things." As a boss told me long ago: "it's OBE... taken Over By Events!" LOL I actually owned a 1985 Porsche Carrera Cabriolet for about 17 years - the higher HP European version, actually! - and I rue the day I sold it. (Had two sons going to college, which is expensive in America, so I sold it.) BUT... I remain a big fan of Dr. Ferdinand Porsche's work. As a car company, they've prided themselves in being different, and while much of that difference is "under the hood," the most obvious to the casual bystander is their choices in automotive paint. Some 20 years ago, Porsche came out with an opulent Pearlescent White - it was offered for a very limited time - and still to this day it is one of the most gorgeous colors ever concocted. It had a shimmering effect to it. Your black and red bonbons some months back remind me of that "shimmer." Keep up the good work!... I'll be around. Oh, btw: I'm not big a fan of the "TH-cam Shorts." Yours are better than most. You are able to share a good and compelling story with the image selections you make, but I'm not a fan of the gaudy music that I find too often. It's like it almost punches me in the face. I much prefer listening to your instructions and explanations along the way. Very helpful, almost therapeutic in a fashion. But that's just me. :)
@@cottonclarksa what is your name? Clark? I enjoy your way of using words. You must be a high educated person🙌. Where exactly do you live? I know that the shorts are f…… annoying. But i need to reach more subscribers. Thats the only reason why i make them😎. Sorry for that🙌🙌. My best friend is driving a Porsche 911 S targa from 1976. Full matching numbers og 100% original white. You would love that car. Have a nice day.
@@SweetKitchenSkills Yes, my surname is Clark, yet my nickname is "Cotton" (named after my blonde hair in younger days... now I just wish I had some hair left!). I live Texas USA (San Antonio, to be exact). I have two college degrees (business), but my love of words and phrasing started long before that. It's just the way God wired me, I suppose. I am somewhat retired now - mostly mid-management work in corporate settings and higher education (university) - yet I found chocolate some years ago. It is just so beguiling and mesmerizing. In the last few years of my management work - or "pushing paper" as I call - I just felt an innate need to do something with my hands. But what? Where? How? Whew!... what a journey that became. Where to start? I'm not a carpenter, nor a painter, and Lord knows you don't want me anywhere near a welding torch! Yet, I'm quite fond of food; my motto is: never trust the taste buds of a skinny man! (My waistline will attest to that.) Somewhere along the way, I discovered the art and craft of chocolate. And I was hooked. That's why I resonate so much with your videos. You are a wonderful, thoughtful instructor. It's as if you intuit questions from followers, and then go about to address them. Don't worry; if I'm not present on your site for a while, it won't be long before I'll be back. I do watch a lot of chocolate/bonbon videos, and you are one of the best. Seriously. Finally, I understand about the need to increase subscriptions. I'll watch your TH-cam Shorts, but I'll probably turn the sound down. I would much rather listen to your thoughtful instructions and follow your excellent tutelage. Keep up the good work!
Hello. You need to re-temper every day. But remember, you Can also use untempered cocoa butter. At 40C. When spraying with airbrush. It will loose a little bit shine, but et vil work. Watch my video with the green bonbons. 😎
Tak for input. Forstår det godt. Mit problem er at jeg ikke kan filme uden at der er larm omkring mig. Derfor er jeg nødt til at slukke til dels for den lyd. Og en video uden lyd er bare kedeligt. Jeg arbejder på at fjerne musikken, men lige nu er det bare ikke muligt. Den er nu meget lavt😅
The problem is that i cant turn down the noise in the background, because other people are there. And They play musik. Which i sm not allowed to record. So ist this point, most of the time i need to play musik. Sorry
I absolutely love your work! Im new at this and your tutorials and the way you explain make it so easy, thank you! ps. Music is great😃😃
I think the music adds a nice touch. It’s not too much. Really enjoy your work!! Keep it up!!
Thank you chef! I love red on gold❤
I love your work and the music
thank. you so mush for sharing this video 😊
Beautiful ❤
I am learning very much. I am brand new to making chocolates.
Thank you for your time and teachings. I like the music.
The music is fine! 🙂
PARA MI USTED ES EL MEJOR DE LO QUE HE VISTO, Y HE VISTO A MUCHOS PROFESIONALES AQUI POR INTERNET, SOY AMA DE CASA PERO ESTOY ENAMORADA DE SUS DISEÑOS , SU TRABAJO Y QUIERO APRENDER , YO ESTOY EN MEXICO GUADALAJARA JALISCO Y HACE TANTO CALOR EN ESTOS MOMENTOS QUE NO ME DA EL TERMOMETRO 26 O 27 C LO MAS QUE ME DA SON 30C EN ADELANTE Y NO SE ME TEMPERA, PERO SOY MUY TERCA Y LO SEGUIRE INTETANDO, SOY UNA PERSONA DE LA 3a EDAD, GRACIAS POR SUS VIDEOS
Muchísimas gracias. Estoy muy honrado. Traduzca sus preguntas al traductor de Google al inglés, gracias. ¿Qué quieres decir con que la temperatura es de 30 grados? en el espacio o donde sea. Recuerda que he explicado todo lo que necesitas en mis otros videos. Véalos primero. Buenos días. Y saludos desde Dinamarca
I'm seeing this now
I'm from India
N it's amazing the way you explain each step
Thank you
Welcome to Marcus. I have just started making chocolate. So to speak, I'm learning now. I watch your videos to learn. Thank you very much for each video.
So happy to here that.
I love these designs you created for your bonbons, I 😊do enjoy the music, its very light not overbearing or distracting I think is a good white noise while you explain the process you took to make these bonbons . Thank you for sharing your knowledge and skills with us !
Thank you for subscribing and watching🙌
I like the gold and the red. Music is cool, it is either or, my mind and ears are focused on what you say and show. You are so helpful
Beautiful! Wow!1
Thank you so much for this beautiful tutorial. I love watching you work.
I think the music is great in the background! Your videos are so much fun to watch.
Thank you😃
Fabulous video! I like the music, it's not too obtrusive.
Thank you so much, i really appreciate it, keep me posted 🙏
Dry beautiful
I love ❤ your tutorial, music and colors ..you explain clearly..thank you
Thank you for the response!
Very very beautiful 💯💯💯💯💯💯💯💯
Thx
Another inspiring video, thank you.
I’m just about to start making chocolates, waiting for the chocolate to arrive. Love the effects you create. I prefer no music.
thanks a lot for your tutorial! since i found your channel i almost watch many from yours, now i am waiting my airbrush and tools to try too! keep it up! thank you really!
The music is nice, Markus. Looking forward to the old Nestle molds.
Hi Markus. Thanks for sharing your knowledge. Your videos are getting better and better.
Personally, I don´t use this technique. It is very time consuming for a full batch.
Also, I clean the molds with alcohol vinegar,. It´s a tip I got from Luis Amado. Vinegar it´s better for water marks (He said).
Waiting to see your next video! 😊
Luis Amado. Wow. He is the man. I have never had problems with watermarks😅
Thanks for the very informative video.।।
Your a chocolate wizard!!
love all the designs
Hej.
Musikken i baggrunden er virkeligt forstyrrende.
Ellers rigtig gode video du laver. Elsker dem
Beklager, kan ikke gøre alle tilfredse. Der har været musik i baggrunden og det tillader TH-cam ikke. Derfor er jeg nogen gange nødt til at dække for baggrundslyden med musik, som er tilladt pga rettigheder. Du kan jo skrue ned:)
@@SweetKitchenSkills Hej Marcus. Mit indlæg var absolut ikke ment som kritik, du efterspurgte selv vores mening med hensyn til hvordan videoerne er bedst og det var det jeg svarede på.
Jeg elsker virkeligt dine videoer. Jeg har også fulgt et par stykker af dem med gode resultater. Jeg lærer rigtig meget af dig. Bliv endeligt ved med det ;)
Gorgeous,I Love it
Thank you!
Fantastic to watch. I will try to find out how to subscribe. And the cost.
The cost? Its for free🙂
Fantastico! Sem palavras, não quero parar de assistir oa vídeos!❤
English please😅
Thank u
I follow your videos it's useful
I would like to ask you
If I started spray my mold and the Cocoa butter get cold and solid due to the cold weather what should I do?
Does the butter crystallize while you are spraying? Then you need to melt and re-temper.
Your English is excellent. No captions needed in the US.
شكراً شاف كنت انتظر فيديو بفارغ الصبر
Sorry. Which language is this😅
لغة عربي
@@SweetKitchenSkills
This is Arabic language
I wanted to thank you for this beautiful design
Thank you so much😀😀😀
Thank u ❤❤
Woooow so good. Which color name you are using to color cocoa butter🧈?
Please watch the other videos. All the answers are there🙂
The music is fine 👍🏻as your voice is nice and clear.
Thank you for your feedback 🙌
Thank you❤
Wuauuu. Me encanta todo. La música también. Será que tengo que traducir lo que hablas por eso no me distrae.
Muchas gracias por tu aporte😃
music is fine. i do have a question, i want to buy an air brush and have no clue what I need to buy, like all the equipment, compressor etc, can you advice?
Hello
Watch my video on equipment. Then ask me again if you still need help😉
Thanks Markus! Very pretty; gold and red is such a good combination. Personally, the red-gold-red I like the most, but the mottled random ones are pretty too. The music is good, the background volume level is not distracting. Can I ask, what pressure are you using for the butter to blow up the side walls so well?
Thx. My compressor has 4 bar, But working pressure is about 2 bar
Hi. Thank you for your good tutorials. I have a few questions, what is the temperature of the mold before pouring the chocolate into the mold? Also the temperature of the chocolate? And how many seconds is the chocolate in the mold and we hit it?
Hello. You need to watch more of my videos. There is one about mold temperature. All the other questions are also answered. So, please watch all chocolate videos🙌🙌
thank you so much
Hello, I watched your videos, they are amazing! I have a question, I’m new at this and don’t have the spray gun, how can I spray coloured cocoa butter, until I have it? Thank you
You cant:)
Hi , it s wonderful 🤩
Can I paint the mould only with a brush ?
Thanks for the video, have a good day
Sure you can. But it will look different😛
Markus, thank you for your videos. What kind of alcohol do you use to clean your molds and how long do you wait to fill the molds after using the alcohol to clean?
Its just 100% pure alcohol. You Can use right after polishing. The alcohol evaporates immediately.
Hello Marcus,
I like your ability to create new design and how you play from colour.
Which City are you from.
I am a Scientific Beekeeper from India.
Thanks. I am a german who lives in Copenhagen. Denmark
wow thank you for the video it's really helpful !!
May I ask you what kinda white color do you use ?
If not a brand I'm curious to know how do you do to have this super white :)
Actually this is the only color I'm struggling with.. mine is definitely not white, very oily texture so I can't put it with my finger and doesn't spray anything with both spray gun and airbrush ..
Hello. I am not sure if the white powder color is still awaylable, because of new additives laws in Europe. But its Pavoni fat soluble powder color 😀
Thanks !
Yep I’m struggling to find something to compensate that..
hey chef, great video! I would like to know the diameter of the bonbons in this mold
I think they are 30 mm
How do you reheat cocoa butter if it ever gets under 26°C and still no get it too high it wont shine?
Just heat again to 28-29C.
Or start from the beginning. 45C, cool to 26C. Use or heat to 28-29C and use.
How do you clean your airbrush - airgun?
Hello. Its explained in one of the videos. Melted cocoa butter and a paper cloth😎
@@SweetKitchenSkills Thank you. Will watch it.
Hi, the music is Ok :). Why use tempered cocoa butter and not just elevate to 30 degrees? With chocolate I understand why, but not with cocoa butter.
Hello. Did you see my video on tempered and untempered cocoa butter? Watch the video and you have your answer. Its all about the shine😎🇩🇪
@@SweetKitchenSkills I will look for it thanks Markus.
Marcus, this is an excellent tutorial. I've never really understood how to temper (colored) cocoa butter; I mean, for me it's always in much smaller amounts than tempering chocolate. Your explanation makes it so simple and doable. Thanks!
Oh... and you ARE a big fan of the red and gold colors, aren't you?! That, and black. :) I often find inspiration in custom cars and the specialized automotive paint they use. "Candy Apple Red" has always been a favorite since a young boy, and you had some videos a while back with red and black which reminded me of that automotive paint scheme. Yet, I just saw a new auto color that was drop-dead gorgeous: Candy Tangerine. My goodness, it was rich and shiny. Again, that was automotive paint, so I'm thinking that if you borrowed some paint schemes from Porsche... maybe?!! They've had some terrific colors in the past. Hint, hint. :)
The music you select is perfect as a backdrop. Entertaining, encouraging, uplifting, yet soft enough to where it doesn't overpower your vocal descriptions. Good choices... keep it up, as far as I'm concerned.
Thank you so much for taking your time to write all that. I was afraid that you left my channel. Good idea about Porsche. I am afterall German. Have a nice evening.
@@SweetKitchenSkills No worries; I just got busy with "things." As a boss told me long ago: "it's OBE... taken Over By Events!" LOL
I actually owned a 1985 Porsche Carrera Cabriolet for about 17 years - the higher HP European version, actually! - and I rue the day I sold it. (Had two sons going to college, which is expensive in America, so I sold it.) BUT... I remain a big fan of Dr. Ferdinand Porsche's work. As a car company, they've prided themselves in being different, and while much of that difference is "under the hood," the most obvious to the casual bystander is their choices in automotive paint. Some 20 years ago, Porsche came out with an opulent Pearlescent White - it was offered for a very limited time - and still to this day it is one of the most gorgeous colors ever concocted. It had a shimmering effect to it. Your black and red bonbons some months back remind me of that "shimmer."
Keep up the good work!... I'll be around.
Oh, btw: I'm not big a fan of the "TH-cam Shorts." Yours are better than most. You are able to share a good and compelling story with the image selections you make, but I'm not a fan of the gaudy music that I find too often. It's like it almost punches me in the face. I much prefer listening to your instructions and explanations along the way. Very helpful, almost therapeutic in a fashion.
But that's just me. :)
@@cottonclarksa what is your name? Clark? I enjoy your way of using words. You must be a high educated person🙌. Where exactly do you live? I know that the shorts are f…… annoying. But i need to reach more subscribers. Thats the only reason why i make them😎. Sorry for that🙌🙌. My best friend is driving a Porsche 911 S targa from 1976. Full matching numbers og 100% original white. You would love that car. Have a nice day.
@@SweetKitchenSkills Yes, my surname is Clark, yet my nickname is "Cotton" (named after my blonde hair in younger days... now I just wish I had some hair left!). I live Texas USA (San Antonio, to be exact). I have two college degrees (business), but my love of words and phrasing started long before that. It's just the way God wired me, I suppose.
I am somewhat retired now - mostly mid-management work in corporate settings and higher education (university) - yet I found chocolate some years ago. It is just so beguiling and mesmerizing. In the last few years of my management work - or "pushing paper" as I call - I just felt an innate need to do something with my hands. But what? Where? How? Whew!... what a journey that became. Where to start? I'm not a carpenter, nor a painter, and Lord knows you don't want me anywhere near a welding torch! Yet, I'm quite fond of food; my motto is: never trust the taste buds of a skinny man! (My waistline will attest to that.) Somewhere along the way, I discovered the art and craft of chocolate. And I was hooked. That's why I resonate so much with your videos. You are a wonderful, thoughtful instructor. It's as if you intuit questions from followers, and then go about to address them. Don't worry; if I'm not present on your site for a while, it won't be long before I'll be back. I do watch a lot of chocolate/bonbon videos, and you are one of the best. Seriously.
Finally, I understand about the need to increase subscriptions. I'll watch your TH-cam Shorts, but I'll probably turn the sound down. I would much rather listen to your thoughtful instructions and follow your excellent tutelage. Keep up the good work!
@@cottonclarksa wow, what a story. And thank you for telling me all that. It’s people like you that keep me going🙌🙌🙌🙌
Once i tempered colour cocoa butter and after when I use ccoco butter colour few days later again reheat like 45 degree 26 and 28 technique or not
Hello. You need to re-temper every day. But remember, you Can also use untempered cocoa butter. At 40C. When spraying with airbrush. It will loose a little bit shine, but et vil work. Watch my video with the green bonbons. 😎
@@SweetKitchenSkills Sir Thanks ❣️can i show my bonbon pictures to you? Plz see my bonbon pictures whether its perfect or not
@@munmunbijoli4497 do you have Instagram ?
@@SweetKitchenSkills yes i have lnstagram
@@munmunbijoli4497 then give me your Instagram name, so i Can see your bonbons😀
جميل جدا
????
Elsker dine videoer. Men musikken distrahere (Det er bare min mening)
Tak for input. Forstår det godt. Mit problem er at jeg ikke kan filme uden at der er larm omkring mig. Derfor er jeg nødt til at slukke til dels for den lyd. Og en video uden lyd er bare kedeligt. Jeg arbejder på at fjerne musikken, men lige nu er det bare ikke muligt. Den er nu meget lavt😅
Det var også kun fordi, at du spurgte 😁😁 og ja. Den er meget lavere end på så mange andre videoer rundt omkring på nettet 😁😁
😍
🙏💖🌿
Great video. Dump the music.
The problem is that i cant turn down the noise in the background, because other people are there. And They play musik. Which i sm not allowed to record. So ist this point, most of the time i need to play musik. Sorry
Hi, handsome chef, can I add your ig? I want to share with you the chocolate I made with this technique and ask you some questions 🙏 🙏
Markud_grigo. 🙂
Sorry Markus_ grigo