Very informative video, After final coat of chocolate rest for one day, should we put the product in fridge or put under normal temperature in room? Thank u
I watch the video again, I'm surprised in my country there are a lot of raspberries, strawberries, blackberries, blueberries. I have crystallized them for the chocolate, these for the most part, almost 99% have not derailed, and I see that you build them in molds, very surprised
![[Almond Ruby Chocolate] [Amandes Chocolat Ruby] Chef patissier teaches RB1](http://i.ytimg.com/vi/lK8KmNPxFH4/mqdefault.jpg)
![[Almond Ruby Chocolate] [Amandes Chocolat Ruby] Chef patissier teaches RB1](/img/tr.png)
Beautiful, and by the looks, delicious!
Very informativ !Thank you Nicolas 🙏
Exelente video
Where could I find the caramel recipe, please? Awesome content, thank you.
PERFECT , THANKS A LOT
Very informative video,
After final coat of chocolate rest for one day, should we put the product in fridge or put under normal temperature in room?
Thank u
Chocolate needs to be beetween 16-18°C and 60% humidity
whats glazing agent do you use
What liquid item you add befor shellac
I watch the video again, I'm surprised in my country there are a lot of raspberries, strawberries, blackberries, blueberries. I have crystallized them for the chocolate, these for the most part, almost 99% have not derailed, and I see that you build them in molds, very surprised
How long did it take to coat with chocolate?
the full process takes 3 days
What is the name of the machine?
PANNIN
Spray mechine what
What an annoying song on a loop, this video is pure torture.