My name is Markus Grigo. Welcome to Sweet Kitchen Skills. I have a passion for chocolate, pastrys, cakes and desserts. I’am a educated cook and baker and selv learned pastry chef. I worked in Michelin restaurants, pastry shops and i had my own cake and ice cream business. I have published cake and dessert books and baked on national TV. I’am also one of the judges in the most populare baking show in Denmark. Yes, that one 😜. Welcome to Sweet Kitchen Skills. I hope you are going to like my videos. I will share a new video as often as i can, so please subscribe to my channel, so you don't miss out on anything. Thanks for watching and supporting me. I really appreciate it :o)
Du schmeisst hoffentlich nicht Schokolade weg, wenn su sie geschmolzen hast😉 Natürlich nicht wegschmeissen. Einfach wieder temperieren💪. Wie bei Schokolade. Was temperiert man in der Schokolade? Die Kakaobutter😉 Seh die anderen Videos, befor du mich mehr fragst😅
@@SweetKitchenSkills WOW das ist nicht Nett, dass man dich nicht fragen darf Was soll das den Unverschämt Das Abo werde ich beenden !! Ich habe all deine Videos gesehen aber da ich kein Profi bin und unsicher das ich was falsch mache dachte ich das du Verständnis dafür hättest wenn ich fragen stelle Du willst ja das man für dich ein Abo macht aber fragen beantworten willst du nicht SCHÄM DICH !!!
Fedt at du deler denne metode, tak! Synes virkelig der er mange der anvender mikroovn, og det er jo ikke os alle der ejer sådan en 😆 Må altså se og få det lært!
Hello! I have a question for you… Since E171 has been removed from white cocoa butter, it is now almost ivory colored, not white. Do you have any solution to get a bright white colour on the bonbons, when other chololate than white will be used as shells?
Hello This video is many years old. Just watch the other videos please. There is a video about tempering and which chocolate to use is up too you. I use very often Callebaut chocolate. Just use High quality chocolate with 35-40% cocoa butter. 💪
Thank you so much for your response! I’m writing from Turkey. I have watched all your videos, and they are all wonderful. With the information I learned from your videos, I will be trying out chocolate soon. If I can, I will write to you again from here. The information you provided is very valuable. Thank you so much! 🙂
Just discover this channel. Subscribed directly without hesitation, love to watch and learn with someone like you with professional skill and generously share it here. Thank you, Markus! I am appreciate your effort. 🙂🙃
Bom dia Brasil - Rio de Janeiro meu nome é Jair Ramalho. Assisti sua técnica, entretanto as trufas não desmontaram O chocolate saiu a a manteiga ficou. Na segunda vez o chocolate derreteu a manteiga. Você consegue tirar da forma com um simples toque rotacional as trufas. Perdi tudo. Poderia me orientar. Você usou descolorante antes de colocar a nateiga?
Hello Listen, you need to watch more og my videos. It takes time to learn everything. So many things are important. Mold temperature, room temperature, tempering color and chocolate, moist in the Air, how to cool etc….
Hello Well, that is easy to fix. Mold temperatur. About 20-22 C. Chocolate should not be too liquid. Wich chocolate are you using? When filling the cavaties, dont keep tapping. More tapping, thinner shells. Less tapping, you know😉 Chocolate temperature: 32 C, thin shells, 30C thicker shells.
Thanks Markus for your recipe. For 200g of cream how much do you use of NXT? I 'm from Portugal and I already subscribe your "channel". All the success for you.
Thank you for sharing your techniques with us. Just two question, if I won’t use the tempered chocolate straight away, how do I keep them from solidifying? Keep them in a 30C water bath? Also can I reuse tempered chocolate the next day by melting and tempering again?
You need a tempering machine if you want to keep tempered chocolate. Or a heated chocolate melter that Can hold 32C. But you only Can hold chocolate tempered for short times. It will crystallize and get thicker. Just keep the chocolate in airtight containers. Then temper again when you need some. Watch all my videos, if you havent. 💪
Thank you for your beautiful tutorials. I have a question. I want to buy tape for chocolate, but I don't know what tape to buy. What should I search on Amazon?Thank you for answering.
Hello I actually don’t know. I just buy tape in different sizes. I dont think its foodproof. But as long as there is nothing left in the cavaties after removing, i guess i am fine. Its only for privat use. 😅
I am sure i made a video. Reasons are many. Cocoabutter not fully crystallized before filling with chocolate. Chocolate or mold to cold. The mold is in general very difficult to color. To many small edges.
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
Maybe your quality setting is too low? Looks fine to me. some shots are a bit overly zoomed in, but for this kind of content that really helps so you can see exactly what the chocolate looks like at certain stages.
I have this cake in the oven right now! I buttered the sides of the springform pan , but the thin slices of almonds would not adhere. They kept sliding down. Advice please! Thank you. ~Judy
Hello How Can They slide if the cake batter is inside the form? Use soft butter for the mold. Than cover with the almonds. They should stick to the butter. Than fill in the cake batter🫶
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.
