Beautiful final result, Markus! 🤩💯 I took courses with both chefs when I started my chocolate journey. Chef Amado has 'out of this world' design techniques, but suitable for special events only, as they are too complex and time consuming. Chef Jungstedt however, is absolutely fantastic for those who are just starting.
Thank you so much for teaching us such art! I've recently made some bonbons filled with my homemade limoncello cream and they were out of this world, couldn't have done them without you!
Great video! Great technique!! Chef Luis Amado is on my list of courses to make! His is a wonderful chef and very opened to talk with his students. I’ve tried to make a mango ganache from a great passion fruit ganache recipe, but it didn’t work well, as I didn’t felt the mango taste the way I wanted. I’ll try your recipe. ♥️ By the way, could I leave a suggestion of a strawberry ganache recipe? It’s another challenge to me, which I didn’t succeed yet. Thank you for all your videos! ❤
@ I just watched the strawberry ganache bonbons “to dye for” and I didn’t see the recipe, but I just found out that the recipe is in the Legos bombons. I’ll watch it right now! Thank you!!
The ones i used in the video i bought in a book shop. Dont think They are foodsave😂 Or i buy large, thin plastic sheets for chocolate and Cut them myself. 🫶
Wie nennt man bitte die Folien, auf die der Boden gespritzt wird und mit denen man auch generell beim Pralinen verschließen den Boden so schön glatt bekommt? 🙏
Øøøh. Ich denke cakesupply.ch/products/acetate-film-20-cm-x-10-m-clear-cake-transparent-acetate-roll-for-cakes-chocolate-mousse-cake-crafting?variant=44114946719910
Randomly got here for the mango ganache...watched the whole video, kudos to you! Loved the DIY stand🤠
Thank you so much, i really appreciate it, keep me posted.
I'm a patissier who is just getting into chocolate making. That piping trick was fucking genius! I'm so pleased the algorithm picked you up!
Its such an eye opener. Happy you like the trick🫶💪
Quite fantastic. "All the best from Norway!" :-)
Mange tak🫶
Die Mannschaft! So happy to see you making bonbons again. Really looking forward to the water technique video.
Have you seen the one where i wash the cocoa butter with water ? Cool technique.
Great technique and looks amazing 💫 Thank you.
😮😮😮😮 OMG your work is incredible, please keep to educate us and expand our creativity! 🇧🇷🇧🇷🇧🇷
Thank you so much🫶
That’s a fantastic little hack , your work is gorgeous ❤❤❤❤
Thanks🫶
Stunning work and looks so tasty!! You continue to instruct and surprise me! ❤
Thank you so much 😃
Thanks so much for teaching us!!
You are so welcome! Thank you so much. It´s really hard work, i really appreciate your payment..
Beeeeautiful 😊
You are so talented! Thank you for teach us the sweeties and salted things you made. May God bless you!
Thank you so much. 🫶🫶🫶
You have one of the best chocolate making channel! Vielen dank!
Thanks a lot. Where are the million subscribers😂
Muito obrigada pela ajuda saudações desde santa Catarina Florianópolis Brasil ❤
Thanks for watching. Brazil, wow🙏🫶
Beautiful final result, Markus! 🤩💯
I took courses with both chefs when I started my chocolate journey. Chef Amado has 'out of this world' design techniques, but suitable for special events only, as they are too complex and time consuming. Chef Jungstedt however, is absolutely fantastic for those who are just starting.
Exactly. But my favorit chocolatier is Melissa Coppel♥️♥️
Thank you so much for teaching us such art!
I've recently made some bonbons filled with my homemade limoncello cream and they were out of this world, couldn't have done them without you!
Limoncello cream sounds exyremly gooood🫶
Great video! Great technique!! Chef Luis Amado is on my list of courses to make! His is a wonderful chef and very opened to talk with his students. I’ve tried to make a mango ganache from a great passion fruit ganache recipe, but it didn’t work well, as I didn’t felt the mango taste the way I wanted. I’ll try your recipe. ♥️
By the way, could I leave a suggestion of a strawberry ganache recipe? It’s another challenge to me, which I didn’t succeed yet. Thank you for all your videos! ❤
Hello
Thanks a lot. I think I posted a strawberry ganache before. Have you seen my previous videos🫵
@ I just watched the strawberry ganache bonbons “to dye for” and I didn’t see the recipe, but I just found out that the recipe is in the Legos bombons. I’ll watch it right now! Thank you!!
WOW!! Super idea for gift bonbons ( if I can stay away and not eat all of them myself….!)😅
Exactly🙏🫶
Great video again but ooh those stars in your shirt hurt a lot. Cheers from Argentina 😉
Nice to have you here🫶🇩🇪🤘🏿
فيديوهاتك مفيدة جدًا تعلمت منها الكثير وممتعة كذلك ، لدي سؤال هل يمكن صنع الحشوات من قبل والاحتفاظ بها واستخدامها في وقت لاحق ؟
Personaly i wouldnt do that. But you can. Because you need to reheat to the right temperature. 🫶
So talented thank you for your videos. I want to ask sir. How can we work with the rest of the chocolate can we re-use it ? Thank you for another time
Just temper again💪
Chef where do you get those plastic sheets for capping the Bon Bons from? Thanks you so much, love your videos.
The ones i used in the video i bought in a book shop. Dont think They are foodsave😂
Or i buy large, thin plastic sheets for chocolate and Cut them myself. 🫶
Wie nennt man bitte die Folien, auf die der Boden gespritzt wird und mit denen man auch generell beim Pralinen verschließen den Boden so schön glatt bekommt? 🙏
Øøøh. Ich denke
cakesupply.ch/products/acetate-film-20-cm-x-10-m-clear-cake-transparent-acetate-roll-for-cakes-chocolate-mousse-cake-crafting?variant=44114946719910
In Dänemark bestelle ich einfach chokolade plast. Keine Ahnung wie das auf Deutsch heisst🤔
Hvad hedder den form du har brugt, Markus? Det ser godt nok lækkert ud ❤ @sweetkitchenskills
Hvad den hedder? Det er ikke vigtigt hvor stor de bliver, mine er faktisk for store. Brug Ø 28 eller 30. Martellato eller Chocolateworld🫶
😍😍🥰