A spray gun, that’s my coveted item! I can get pretty decent results using a variety of brushes but my dream would be to be able to create something half as beautiful as these chocolates using a spray gun. They’re little works of art. I’ve starred making chocolates as a form of therapy to help deal with a degenerative spinal disability, when it’s nearly 4am & the pain is keeping me awake I watch videos like yours to try & distract my brain....so thank you for sharing them ❤️
You can get very very cheap airbrushes to start off with for 60-70 bucks AUD plus a compressor. I got some for other hobby related projects with an 0.4mm nozzle and it’s not ideal for this work but it still is functional.
Красиво? Это прекрасно. Все что я видела в Ваших видео идеально и чудесно. Преклоняюсь перед Вашим мастерством. Это талант от Бога. Каждое утро я смотрю Ваши видео как зачарованная. Спасибо Вам за Ваши видео которые создаёте для нас не жалея времени и труда. ❤❤❤
You make it look so easy! Thank you, they are absolutely lovely! I would love to see a recipe for different fillings. I finally got the hang of tempering chocolate and made some beautiful bon bons yesterday
Hi Markus! As usual, beautiful work! I am looking forward to a future video explaining how to use the air gun and compressor with your cocoa butter. Thank you for your great videos!
@@SweetKitchenSkills OMG I totaly made them todayyyy! It was not an total disaster😅 how can I show you my chocolate creations? I mastered the art part pretty good! But my chocolate was not shiny so something is of there. The snap of my chocolate is perfect! But the colors uggg not so much! I used what I had in my home but I think I need to buy better product regarding color, powder that is ment for chocolate. Useualy I paint my chocolate mall with my powder and it turns out great but I gues my powder is not blending wel with my cocobutter. And I had a hard time with the spraying it was almost like it did not came out at times. But im learning and loving it. Thanks so much for explaining so well! Im gonna make them until they are perfect just like yours!😁😇
Markus, when you slid that first shell out of the mold-beauty. What first popped into my head was, "Earth," or otherwise a blue planet. That is the next theme [mine/yours/us all] and that is, the Cosmos. Great work once again, Markus. Tak.
Hi, I did make it but I faced 2 issues, first the chocolate bonbon come out of the mold very hardly, the second issue is after I grab one to taste it the cocoa butter coating stocked to my fingers, it looks like paint. Thank you for sharing these videos with us.
@@SweetKitchenSkills thank you for your time. I applied the cocoabutter at 30c to the mold & let it cool for 10m then applied the chocolate etc, the room temperature was between 25c to 30c.
For how long we,need to crystallized the coco butter?u mean in each step we 2 crystallized th coco butter?thanks alot ...by the war what are u made its really amazing ..
Hello Remember to watch my previous videos. Molds should just be cleaned and Then wiped with a fibercloth. If the bonbon comes out nice and shiny, you dont need to clean🫶
Hi Markus. It is beautifull. Thanks... More ideas please 🙏🙏. I am with a proyect to begin a deal. Sorry I don't know very well the English. Congratultions 🤗
It was really great but I have a few questions, when I temper the chocolate it gets very hard! How should I dilute it? When I temper the cocoa butter, it hardens quickly and is not thin. please guide me
They look amazing, thank you, could you pls recommend a spray gun? Would I be able to colour chocolate and use spray gun with it? I make chocolate high heels and the spray gun I have clogs after 30 seconds. I think the nozzle is quite small.
Thank you so much, i really appreciate it, keep me posted. Empty, dry cup with paper. Spray with clear cocoa butter. Watch all my videos. Its shown in one of them😉
Hej Marcus! 👏👏vilken glans. Jag gick på några kurser och följer alla råd till prick men det känns att professionella snålar med information gällande hemligheten bakom den maximala glansen för praliner förutom att temperera rätt, rengöra formen och putsa med alkohol. Jag är besatt av det.
Really amazing 👍👍😍. Can you pls share your chocolate making process step by step. Start from the beginning like melting cacos butter, tempering, quality, temperature etc. Thank you❤❤❤❤
@@SweetKitchenSkills Thank you! I'm gonna try white chocolate for bonbons for the first time and that is exactly what I was thinking of ordering! Thank you!
Markus, can you give me a little hint? I tried to make the swirl with white cacao butter. I warmed up the cacao butter in warm water to 45 degrees, Cooled it to 27 and warmed it up till 28. I warmed up and polished my (polycarbonate) mould. In let the cacao bitter set overnight and filled it with chocolat. The bonbons come loose easily from the mold but,..... every time (2nd time now) pieces of the cacao butter stay behind in the mould,.... what am I doing wrong? 😧
@@aliskaT ah, than that can be the cause. What I don’t get is that the cacao butter is 28 degrees and the mould should be colder. But anyway, the next time I will try 18-20 degrees, thanks!
Hi, i have a big question ,What is the right temperature of cocoa butter when you use a paint brush ? Thank you for all your designs ,you really inspire me , greetings from Argentine
Your videos are very helpful but i have a question Which type of liquid should i use(other than alcohol) if i want to make them with blue powder color.
Hi Markus, congratulations!!! your chocolates are fantastic. Thanks . I have two questions: what model of Iwata air brush you use? How do you clean your air brush to use one color after the other? Thank you very much.
Hi Markus Thank you very much for your videos, they are an amazing inspiration. Nun, ich habe versucht die Airbrush- Pralinen herzustellen, dabei ist mir mehr als einmal dasselbe Missgeschick passiert: Die gefärbte Kakobutter bleibt an der Form haften und die Pralinen fallen ohne “farbige Hülle” aus der Form. Die Kakobutter war immer temperiert, da sie sofort anzog. Kennst du das Problem? Weisst du oder vielleicht jemand anderes woran es liegt? Ich freue mich auf jegliche Rückmeldung
Hallo. Du musst aufpassen das deine Form nicht zu kalt ist. Wenn du erst Kakaobutter in der form hast muss die temperatur 20-22 grad sein. Deine chokolade darf auch nicht zu dickflüssig sein. Sonst verbindet sie sich nicht mit der Kakaobutter. Und das ist sehr wichtig. So. Wenn die Kakaobutter sich gesetzt hat. Das kann sie sehr schnell bei 20-22 grad. Du brauchst keinen Kühlschrank. Dann kom die Schokolade drauf.
Vielen Dank für deine Rückmeldung. Ich verwende Couverture von Carma, mit 2 Tropfen. Sollte ich diese mit Kakaobutter strecken? Weil vor allem die Milchcouverture ist recht dickflüssig von sich aus. Was empfiehlst du mir da? Danke nochmals, du warst schon eine grosse Hilfe 👍🏼
It’s so stunning.. I’m learning so much from your videos. May I know how could I maintain the the right temperature once it’s tempered while working with chocolates? I’m a beginner. Should I heat it with hair dryer? Any other tricks to keep in mind? Thank you so much.
I think you will need one of those melting machines that keep the right temperature through the day.... I want to buy tabletop model of 3kg capacity. Brand is Mol d art.
Watch my video about bonbons with untempered cocoa butter. First when you have watched all of my videos, and you still dont know the answer, Then ask me questions. Thats why i spend so much time, making them😉
Love to watch your tutorials!!!! I have an air gun with a .2, .3 and .5 mm tubes that come with it will any be big enough for the cocoa butter to go through?
@@SweetKitchenSkills I have a question, what is your opinion about small usb air brush guns? To be specific, about this one? www.aliexpress.com/i/4000595050106.html Is it any good or not? Thanks!
Been trying to recreate these and having slight difficultly with the spray gun, what size nozzle is best and what temperature of the coco colour is best for the spray to work👍🏻 or better still what spray gun did you use? Any help is greatly appreciate, want to recreate these as gifts. Keep up the great work
Hi teacher I have a question about tempering: I use the Ben Marie method to melt the chocolate, first I cut the chocolate into small pieces and then I pour it in a completely dry container, then I put it on the boiling vessel with low heat and I am careful that water does not spill into it. Every few seconds, I remove it from the boiling water container and stir it with a metal or silicone spoon and put it back on the boiling water container until it reaches a temperature of 45 to 46 degrees. After reaching this temperature, I remove it from the heat and start stirring, and I add a little chocolate to it again so that it cools down faster, and I stir it constantly, but I still do everything at 26 degrees. It does not reach a degree and only stays at a temperature of 34 degrees, and when I beat the chocolate, instead of the temperature decreasing, it goes higher and reaches a temperature of 35 or 36! And it is not possible to temper the chocolate. Is it possible that it is related to the ambient temperature of the house ?! Because the temperature of the house is about 29 to 30 degrees.I have other questions for you, I hope you can help me because I really like making chocolate and I hope you can help me.
Dear teacher, thank you for your guidance. Thank you for answering me. I try to do what you said correctly. I hope I can succeed in tempering chocolate.🌹🌹
Text translation PERSIAN swap_horiz ENGLISH Source text clear volume_up 555 / 5000 Translation results Hello, Dear teacher, thank you very much for your attention. Incidentally, in order not to lower the temperature of the chocolate, I put the chocolate container on cold water and started stirring, but unfortunately, due to the cold, the chocolate hardened quickly !! The same problem occurred with cocoa butter and hardened. That's why I was so disappointed, while you do it easily and very interestingly and professionally. However, as you said, I want to try to do this when the room temperature is less than 20 degrees to check the result. I will definitely tell you the result because I would like to learn more from you
Hello is a good idea to start a conversation😉. I just used precolored cocoa butter from Pavoni and tempered it. There is a lot of explanations in my videos. Watch them, you will learn a lot there😎
Oh my God , its so beautiful!!!!
A spray gun, that’s my coveted item! I can get pretty decent results using a variety of brushes but my dream would be to be able to create something half as beautiful as these chocolates using a spray gun. They’re little works of art. I’ve starred making chocolates as a form of therapy to help deal with a degenerative spinal disability, when it’s nearly 4am & the pain is keeping me awake I watch videos like yours to try & distract my brain....so thank you for sharing them ❤️
❤
Always feels weird when someone says spray gun lol, it’s called an air brush in England- if you buy a spray gun, or air gun you’d get a weapon here 😅
You can get very very cheap airbrushes to start off with for 60-70 bucks AUD plus a compressor. I got some for other hobby related projects with an 0.4mm nozzle and it’s not ideal for this work but it still is functional.
Это бесподобно!
Вы большой молодец!!!
Я из России , смотрю все ваши видео, благодарна вам ! Спасибо 🙏 большое❤
Thank you for watching🫶
Красиво? Это прекрасно. Все что я видела в Ваших видео идеально и чудесно. Преклоняюсь перед Вашим мастерством. Это талант от Бога. Каждое утро я смотрю Ваши видео как зачарованная. Спасибо Вам за Ваши видео которые создаёте для нас не жалея времени и труда. ❤❤❤
English 😅😅
You make it look so easy! Thank you, they are absolutely lovely! I would love to see a recipe for different fillings. I finally got the hang of tempering chocolate and made some beautiful bon bons yesterday
Absolutely beautiful, very talented and a creative, congratulations
Maravilloso 😍
Waaaaw very nice
Hi Markus! As usual, beautiful work! I am looking forward to a future video explaining how to use the air gun and compressor with your cocoa butter. Thank you for your great videos!
Just perfect n beauriful
They all are soooo beautiful. All patterns are great. Thanks so much for this wonderful video.
Amazing work
They are not beautiful but EXTREMELY BEAUTIFUL😍✨❤. Thnks for sharing
Real skill, amazing results
Thank you😉
Beautiful!!
You r very good artist. I like so much your work.
Thank you🙂
Wow, amazing. Thank you for the clear instructions.
OMG!beautiful color!
Omg that is one of the most pretiest chocolate i have ever seen. Im going to try this I cant wait. AMAZING!
@@SweetKitchenSkills OMG I totaly made them todayyyy! It was not an total disaster😅 how can I show you my chocolate creations? I mastered the art part pretty good! But my chocolate was not shiny so something is of there. The snap of my chocolate is perfect! But the colors uggg not so much! I used what I had in my home but I think I need to buy better product regarding color, powder that is ment for chocolate. Useualy I paint my chocolate mall with my powder and it turns out great but I gues my powder is not blending wel with my cocobutter. And I had a hard time with the spraying it was almost like it did not came out at times. But im learning and loving it. Thanks so much for explaining so well! Im gonna make them until they are perfect just like yours!😁😇
@@SweetKitchenSkills Omg you are famous! The pressure😅 I am following you on insta as of now🤗sending you som of my pics🤞🏻🤞🏻
Quite beautiful indeed! You inspire us greatly. Thanks.
So happy to hear that:)
Absolutely Beautiful. I just got an air sprayer and I am going to try this technique. Just Stunning!
Just Amazing 🎉👍🏻
The technique you used with the Air Brush blowing the color to the sides would be perfect for Eyeballs at Halloween
Great work
Love, love, love!! They are so beautiful!
It's beautiful 😍.
Thank you
Wonderful ❤
Can you show how to make coco butter colours
beautiful work....Thank you👍❤️🌹
Thank you very much. More is coming
So beautiful 👍🏻👌🏻
Verry Nice.. im biggening
Beautiful!👏👏
Well done! Beautiful all of them.
Love it 👍👍👍
Very very beautiful 🤩👌
@@SweetKitchenSkills
Do you conduct classes..
N in which country..
Link to enrollment..
Markus, when you slid that first shell out of the mold-beauty. What first popped into my head was, "Earth," or otherwise a blue planet. That is the next theme [mine/yours/us all] and that is, the Cosmos. Great work once again, Markus. Tak.
It awesome .
Beautiful🥰🥰
Thank you for sharing your creativity in how to make pretty bonbons! You’re quite the artist 😁💖
Amazing! Thanks for sharing you techniques!
They are so beautiful. Perfect shine on them. I'm learning so much from you. Thank you
So so beautiful ♥️
Amazing, you really did explained how to create such lovely patterns.
love it itz amazing thank u so much for shareing ❤❤❤❤
Beautiful
This is so beautiful. Do you have any video where as a beginner I can learn air brushing? Please help
Olá seu trabalho é lindooooo , parabéns
English please🥲
@@SweetKitchenSkillsVery late but they said your work is beautiful!
Perfection.
Thanks, beautiful work 😍
Thank you for all your videos brother, very beautiful, informative and of course appreciated to the fullest. Have a great day ✌
What size of molds do you use, as in the actual chocolates? I got some poly molds and they seem very small! Thanks for your time 🙏
Hi, I did make it but I faced 2 issues, first the chocolate bonbon come out of the mold very hardly, the second issue is after I grab one to taste it the cocoa butter coating stocked to my fingers, it looks like paint. Thank you for sharing these videos with us.
@@SweetKitchenSkills thank you for your time. I applied the cocoabutter at 30c to the mold & let it cool for 10m then applied the chocolate etc, the room temperature was between 25c to 30c.
@@SweetKitchenSkills I use brush, ok I get it, but what if I put it in the freezer? Does it work??
Lovely.
For how long we,need to crystallized the coco butter?u mean in each step we 2 crystallized th coco butter?thanks alot ...by the war what are u made its really amazing ..
The butter just needs to set
Absolutely amazing 😻
Beautiful! What air pressure do you use?
Très élégant Chef !
Faut-il mettre quelque chose sur le moule pour qu'il ne colle pas, ou faut-il simplement bien l'essuyer ?
Hello
Remember to watch my previous videos. Molds should just be cleaned and Then wiped with a fibercloth. If the bonbon comes out nice and shiny, you dont need to clean🫶
Hi Markus. It is beautifull. Thanks... More ideas please 🙏🙏. I am with a proyect to begin a deal. Sorry I don't know very well the English. Congratultions 🤗
Gracias por tus vídeos.
Bonjour ou pourrais-je acheter le moule svp....merci et bravo pour le travail.
Martellato 😎
It was really great but I have a few questions, when I temper the chocolate it gets very hard! How should I dilute it? When I temper the cocoa butter, it hardens quickly and is not thin. please guide me
Gorgeous ,but how much time to wait on the chocolate before dump out the chocolate and can i fill them the next day ? Thanks
Dont understand😅
Yes you Can fill them the next day 😀
So amazin
what is the fastest time to crystalizy he coccoa butter/?i mean can I apply it and put it in the fridge at 4 degrees celsious for like 5 minutes???
Yes cou Can💪
These r BEAUTIFUL!
Can I fill them ?
Thank you! That is beautiful art! How do you get the colours so fluid?
Love your videos ❤️ When you say let them crystallize overnight, does it mean at room temperature or refrigerator?
Hello. That means temperatures 14-16C Celsius. The chocolate sets and hardens. The cocoa butter fats are crystallizing. 😉
Как красиво!!!!!!
Artiste, je veux apprendre à faire du chocolat
How do you keep the cocoa butter tempered? Or do you just retemper it after waiting for each 3 moulds to set?
Keep them at 30-31 Celsius. Remember to stir from time to time
They look amazing, thank you, could you pls recommend a spray gun? Would I be able to colour chocolate and use spray gun with it? I make chocolate high heels and the spray gun I have clogs after 30 seconds. I think the nozzle is quite small.
@@SweetKitchenSkills Thank you so much for the reply. Just subscribed to your channel.
Wonderfull
Instegram adress?
@@SweetKitchenSkills my instegram chocolate_smalingflower
Can I ask you a question how do you clean the spray gun when the contents cool down? Great video by the way
Thank you so much, i really appreciate it, keep me posted. Empty, dry cup with paper. Spray with clear cocoa butter. Watch all my videos. Its shown in one of them😉
Hej Marcus!
👏👏vilken glans.
Jag gick på några kurser och följer alla råd till prick men det känns att professionella snålar med information gällande hemligheten bakom den maximala glansen för praliner förutom att temperera rätt, rengöra formen och putsa med alkohol.
Jag är besatt av det.
Really amazing 👍👍😍. Can you pls share your chocolate making process step by step. Start from the beginning like melting cacos butter, tempering, quality, temperature etc. Thank you❤❤❤❤
Hello. Watch my other videos😉
Beautiful.work🥰♥️🙏
thats amazing thanks markus
Absolutely beautiful! What white chocolate do you use? Do you have a preference?
@@SweetKitchenSkills Thank you! I'm gonna try white chocolate for bonbons for the first time and that is exactly what I was thinking of ordering! Thank you!
Bravissimo il colore azzurro è diluito con il burro di cacao?
Hello. Its cocoa butter mixed with 11 % fat soluble color. 😉
THANK YOU FOR THE ZOOM OPTION
that's how e learn easly
What is the diameter of the hemispheres? Great video thanks
Hermoso 💪
Hola me encanta lo que hace . lastima que no entiendo nada de lo que hablás.en inglés
Make an evil eyes ..color degredation ... it will be marvellous
Maravilhoso, parabéns
Markus, can you give me a little hint? I tried to make the swirl with white cacao butter. I warmed up the cacao butter in warm water to 45 degrees, Cooled it to 27 and warmed it up till 28. I warmed up and polished my (polycarbonate) mould. In let the cacao bitter set overnight and filled it with chocolat. The bonbons come loose easily from the mold but,..... every time (2nd time now) pieces of the cacao butter stay behind in the mould,.... what am I doing wrong? 😧
What was the temperature of the mold? :)
@@aliskaT first time room temperature, second test 28 degrees 😜
@@arnedijkstra7715 the mould should be 18-20 degrees ;)
@@aliskaT ah, than that can be the cause. What I don’t get is that the cacao butter is 28 degrees and the mould should be colder. But anyway, the next time I will try 18-20 degrees, thanks!
@@arnedijkstra7715 no problem ;) and good luck!
Hi, i have a big question ,What is the right temperature of cocoa butter when you use a paint brush ? Thank you for all your designs ,you really inspire me , greetings from Argentine
These look amazing,where do you buy the moulds, I have purchased some but cavity is very shallow.
bakedeco.com has a vast selection of polycarbonate molds.
As for me, I do not have a spray gun. What is the spray alternative that I can use?
Hello. For this technique you need to use an airbrush. Sorry.
Your videos are very helpful but i have a question
Which type of liquid should i use(other than alcohol) if i want to make them with blue powder color.
@@SweetKitchenSkills which liquid should i use?
How to tampered chocolate mould and which chocolate colour use please share with me
Sorry? Temper a chocolate mold? Just cool the mold to 18 C. In the fridge. Color is precolored blue cocoa butter from Pavoni. Any blue will do.
Hi Markus, congratulations!!! your chocolates are fantastic. Thanks . I have two questions: what model of Iwata air brush you use? How do you clean your air brush to use one color after the other? Thank you very much.
Hi Markus
Thank you very much for your videos, they are an amazing inspiration.
Nun, ich habe versucht die Airbrush- Pralinen herzustellen, dabei ist mir mehr als einmal dasselbe Missgeschick passiert: Die gefärbte Kakobutter bleibt an der Form haften und die Pralinen fallen ohne “farbige Hülle” aus der Form. Die Kakobutter war immer temperiert, da sie sofort anzog.
Kennst du das Problem? Weisst du oder vielleicht jemand anderes woran es liegt?
Ich freue mich auf jegliche Rückmeldung
Hallo. Du musst aufpassen das deine Form nicht zu kalt ist. Wenn du erst Kakaobutter in der form hast muss die temperatur 20-22 grad sein. Deine chokolade darf auch nicht zu dickflüssig sein. Sonst verbindet sie sich nicht mit der Kakaobutter. Und das ist sehr wichtig. So. Wenn die Kakaobutter sich gesetzt hat. Das kann sie sehr schnell bei 20-22 grad. Du brauchst keinen Kühlschrank. Dann kom die Schokolade drauf.
Vielen Dank für deine Rückmeldung. Ich verwende Couverture von Carma, mit 2 Tropfen. Sollte ich diese mit Kakaobutter strecken? Weil vor allem die Milchcouverture ist recht dickflüssig von sich aus. Was empfiehlst du mir da?
Danke nochmals, du warst schon eine grosse Hilfe 👍🏼
@@saramiraldi7474 Hallo Sara. Für Pralinen 4-5 Tropfen. Kom mere Kakaobutter rein. 40% fedt. Vielleicht mehr.
What kind of colors do you use in the cocoa butter? Oil or powder?
It’s so stunning.. I’m learning so much from your videos. May I know how could I maintain the the right temperature once it’s tempered while working with chocolates? I’m a beginner. Should I heat it with hair dryer? Any other tricks to keep in mind? Thank you so much.
I think you will need one of those melting machines that keep the right temperature through the day.... I want to buy tabletop model of 3kg capacity. Brand is Mol d art.
@@nikolazivkovic6242 Thank you.. Ll Che if I could afford one👍🏻
@@SweetKitchenSkills Thank you. Ll try the heatgun 🤞
@@SweetKitchenSkills If I do Bain Marie to bring up the temperature ll it affect the tempered chocolate?
Does cocoa butter has to be always tempered? How is it done?
Watch my video about bonbons with untempered cocoa butter. First when you have watched all of my videos, and you still dont know the answer, Then ask me questions. Thats why i spend so much time, making them😉
Love to watch your tutorials!!!! I have an air gun with a .2, .3 and .5 mm tubes that come with it will any be big enough for the cocoa butter to go through?
@@SweetKitchenSkills thank you. I appreciate your help.
@@SweetKitchenSkills I have a question, what is your opinion about small usb air brush guns? To be specific, about this one?
www.aliexpress.com/i/4000595050106.html
Is it any good or not?
Thanks!
@@nikolazivkovic6242 Oublie
@@kurt7572 what?
@@nikolazivkovic6242 Hi Nikola, I actually purchased this model from Amazon and it didn't work at all so I returned it :-(
Wauuuuuw 😍
Been trying to recreate these and having slight difficultly with the spray gun, what size nozzle is best and what temperature of the coco colour is best for the spray to work👍🏻 or better still what spray gun did you use? Any help is greatly appreciate, want to recreate these as gifts. Keep up the great work
Hello. I used the Iwata as allways😜. Watch my video on equipment. And also the one with right mold temperatures for bonbons😎. Have a nice day…
@@SweetKitchenSkills many thanks 👍🏻👍🏻
What type of air gun and what type of molds are you using?
Hi teacher
I have a question about tempering:
I use the Ben Marie method to melt the chocolate, first I cut the chocolate into small pieces and then I pour it in a completely dry container, then I put it on the boiling vessel with low heat and I am careful that water does not spill into it. Every few seconds, I remove it from the boiling water container and stir it with a metal or silicone spoon and put it back on the boiling water container until it reaches a temperature of 45 to 46 degrees. After reaching this temperature, I remove it from the heat and start stirring, and I add a little chocolate to it again so that it cools down faster, and I stir it constantly, but I still do everything at 26 degrees. It does not reach a degree and only stays at a temperature of 34 degrees, and when I beat the chocolate, instead of the temperature decreasing, it goes higher and reaches a temperature of 35 or 36! And it is not possible to temper the chocolate. Is it possible that it is related to the ambient temperature of the house ?! Because the temperature of the house is about 29 to 30 degrees.I have other questions for you, I hope you can help me because I really like making chocolate and I hope you can help me.
Dear teacher, thank you for your guidance. Thank you for answering me. I try to do what you said correctly. I hope I can succeed in tempering chocolate.🌹🌹
Text translation
PERSIAN
swap_horiz
ENGLISH
Source text
clear
volume_up
555 / 5000
Translation results
Hello,
Dear teacher, thank you very much for your attention. Incidentally, in order not to lower the temperature of the chocolate, I put the chocolate container on cold water and started stirring, but unfortunately, due to the cold, the chocolate hardened quickly !! The same problem occurred with cocoa butter and hardened. That's why I was so disappointed, while you do it easily and very interestingly and professionally. However, as you said, I want to try to do this when the room temperature is less than 20 degrees to check the result. I will definitely tell you the result because I would like to learn more from you
What are you doing to prepare the cocoa? I'm trying to colour my dark chocolate flowers & can't seem to get the colour opaque.
Hello is a good idea to start a conversation😉. I just used precolored cocoa butter from Pavoni and tempered it. There is a lot of explanations in my videos. Watch them, you will learn a lot there😎