Gorgeous colors. I wish I didn't live in country with high summer humidity. Or I'd try your designs after each video. Thank you for making mistakes (on purpose of course 😅). It helps. 👍
Very good demonstration, Marcus. It appears that the untempered cocoa butter versions are not as crisp and precise as the tempered ones, but they aren’t bad either. I have cocoa butter in plastic bottles (Chef Rubber - USA), and I know that I have overheated them a few times… probably around 48-51 C. I hope I have not ruined them at such temperatures.
@@SweetKitchenSkills Wow!... OK, then that means I'm good to go. All I have to do is re-temper it. Down here in south Texas we say, "Muchas Gracias!" 🙂😇
@@SweetKitchenSkills excellent!!! Thanks for getting back to me. So the airbrush re-tempers the coco butter, I have had the same results. I was wondering about it because I definitely overheated my coco butter and the result was still lovely and shiny 😀
Great stuff you have on these videos, Markus. This you´re saying about the "untempered" spray is true. I heard it (read it) myself first from F. Migoya (The Elements of Dessert), but was your airbrush warmed up from the cabinet or colder (to see whether it's the cold air acting or the metal)? Tak skal du have
Markus, very beautiful design! Can you help me please? I followed your advice from other videos and colored bonbons have a perfect shine, but every time I make bonbons, about 1/3 of the bonbons sare hard to get out of the mold. I am doing a chocolate test and it is tempered. My actions: after coloring the molds, I let the cocoa butter stabilize at 16 ° C overnight. Tempering milk chocolate 45-31 / 32 ° C with callets. I fill the mold chocolate, make capsules and send it for crystallization at 10 ° C for 20 min. After I send mold to 16 ° C for another 1 hour or more, sometimes at night. As a result, 1/3 of the capsules do not come out. I can't reach them from mold, but the other 2/3 look great, without defects. what do you think is the problem?
Hi, i had the same and I once heard that if the bonbons don’t come out of the mould, your cacaobutter isn’t correctly tempered or the temperature of your mould wasn’t correct. Maybe you can also try to cool down the mould/bonbons (when completely finished) back in the fridge for 20 min. Cover them with a plastic sheet. Good Luck!
Cocoa butter contracts about 7% when tempered. Untempered about 5%. Chocolate with Cocoa butter contracts about 2-3%. So the butter will come of, tempered or not tempered. It will just be more shiney when tempered. I would not post this, if it doesnt work. There is another video with tempered and untempered Cocoa butter💪 Watch it.
Always enjoy your videos. Question..sometimes you temper cocoa butter and other times you do not temper… Is there a reason? Does the cocoa butter react differently to the chocolate?
@@SweetKitchenSkills Gracias por la respuesta Comprare el molde adecuado entonces Saludos desde Guatemala 🇬🇹 Thanks for answering I'll buy the right mold Greetings from Guatemala 🇬🇹
Very very appealing ..
Thank you..Tracher🤩🤝💐
Looks great Markus, good tips and tricks again, thanks for sharing 👍🏻
Another great video Markus!!! Thank you for your time!
You're an artist!👏
Great hard work which you make it look so easy and those smile 😊 👌🙏
Hello, Kiryat is a very elegant and beautiful chocolate. I wish you success
Very good work
Gorgeous colors. I wish I didn't live in country with high summer humidity. Or I'd try your designs after each video. Thank you for making mistakes (on purpose of course 😅). It helps. 👍
very pretty! thank you. You give hope to those of us who are not professionals ,
Beautiful work!
Very good demonstration, Marcus. It appears that the untempered cocoa butter versions are not as crisp and precise as the tempered ones, but they aren’t bad either. I have cocoa butter in plastic bottles (Chef Rubber - USA), and I know that I have overheated them a few times… probably around 48-51 C. I hope I have not ruined them at such temperatures.
You Can fry with cocoa butter😉
@@SweetKitchenSkills Wow!... OK, then that means I'm good to go. All I have to do is re-temper it. Down here in south Texas we say, "Muchas Gracias!" 🙂😇
Thank you so much for content like this. Please do more visual comparisons like these, between best practices and undesirable conditions.
Cómo siempre. Bellísimos!!!
Really lovely!!!
Thank you so much for the help and beautiful work you share.
Really beautiful
Amazing. Thank you for sharing
Please share bon bon filling recipes
Hi! Love the videos. Did you get any fat bloom with the untempered shells? Thanks again for the cool vids :)
Hello Brian. The shells are still shiney. No fatbloom at all.
@@SweetKitchenSkills excellent!!! Thanks for getting back to me. So the airbrush re-tempers the coco butter, I have had the same results. I was wondering about it because I definitely overheated my coco butter and the result was still lovely and shiny 😀
Great job, thank you
Are there any good books to learn more on tempering chocolate and the science?
❤❤❤❤beautiful
Any updates? How did the shells woth untempered cocoa butter hold up, any blooming? Nice video
Hello. They all look the same. No blooming at all😊
Awesome :) thanks for letting us know
Thank u
Great stuff you have on these videos, Markus. This you´re saying about the "untempered" spray is true. I heard it (read it) myself first from F. Migoya (The Elements of Dessert), but was your airbrush warmed up from the cabinet or colder (to see whether it's the cold air acting or the metal)? Tak skal du have
My spraygun is allways a little warm. Otherwise the butter gets stuck
beautiful
انا من الجزائر ،ممكن تحطوا ترجمة مع الفيديوا،روعة
Markus, very beautiful design! Can you help me please? I followed your advice from other videos and colored bonbons have a perfect shine, but every time I make bonbons, about 1/3 of the bonbons sare hard to get out of the mold. I am doing a chocolate test and it is tempered. My actions: after coloring the molds, I let the cocoa butter stabilize at 16 ° C overnight. Tempering milk chocolate 45-31 / 32 ° C with callets. I fill the mold chocolate, make capsules and send it for crystallization at 10 ° C for 20 min. After I send mold to 16 ° C for another 1 hour or more, sometimes at night. As a result, 1/3 of the capsules do not come out. I can't reach them from mold, but the other 2/3 look great, without defects. what do you think is the problem?
Hi, i had the same and I once heard that if the bonbons don’t come out of the mould, your cacaobutter isn’t correctly tempered or the temperature of your mould wasn’t correct. Maybe you can also try to cool down the mould/bonbons (when completely finished) back in the fridge for 20 min. Cover them with a plastic sheet. Good Luck!
Génial
So did the fat bloom appear? On the non tempered ones. Thank you
No fatbloom 😀
Sir make some ganache videos too
lindo
Not sure I can trust the bon bon will release if the cocoa butter is not tempered ...please explain
Cocoa butter contracts about 7% when tempered. Untempered about 5%. Chocolate with Cocoa butter contracts about 2-3%.
So the butter will come of, tempered or not tempered. It will just be more shiney when tempered. I would not post this, if it doesnt work. There is another video with tempered and untempered Cocoa butter💪 Watch it.
@@SweetKitchenSkills appreciate the explanation...that helps understand the science
❤❤❤❤❤❤❤❤❤
Can you share some recipes for bonbons 😊😊
Sure I will wait for that 😀😀😀
Always enjoy your videos.
Question..sometimes you temper cocoa butter and other times you do not temper…
Is there a reason? Does the cocoa butter react differently to the chocolate?
Watch my video with untempered cocoa butter
so what is the update? did the untempered cocoa butter produce fat bloom?
No. I kept them for 1 year. They never bloomed.
❤супер😊
With out cocobutter we make bonbon ?
Bravooo
Does the untempered cocoa butter shells start melting on room temperature
No They dont.
Chef tell me the how to make coco butter spray
Hello. Sorry. haven´t seen this question before now. 50% chocolate, 50% cocoa butter. Use at 26-30C
What kind of mixer do you have?
Mixer????
ഹ്ഹഗ്
😮@@SweetKitchenSkills
What kind of spray gun do you recommend me to buy ?
@@SweetKitchenSkills Thank you so much
What is green colour plz ingradiance send in English
Pavoni. Watch the other videos😎
design looks fuzzy though perhaps because cocoa butter melted the initial chocolate pattern...
👍👍👍👍👍👍👍👍👍👍
How to make it shiny ?
Watch all my videos and you will understand
یحسراه حنا فی الجزایر هاذی قدیمه عندنا
English please:)
Hello Markus
can a silicone mold be used?
@@SweetKitchenSkills
Gracias por la respuesta
Comprare el molde adecuado entonces
Saludos desde Guatemala 🇬🇹
Thanks for answering I'll buy the right mold Greetings from Guatemala 🇬🇹
Yes. But there will be no shine
Traduza em português por favor Brasil 🇧🇷
I'm from India