Excellent video. It’s exactly what I was looking for.

I've been looking for am answer as to how this type of laminated candy was made for years and I finally find the answer from your channel. thank you!

Great video. I really appreciated the footnote at the end: unfortunately, the same can be applied to many pastry and bakery products. Most artisanal pasta makers were obliterated sooner...

Not everyone likes dark chocolate, how do you do milk chocolate? Is it the same? How do you make milk chocolate?

Do any current artificial sweeteners have similar (enough) caramelization properties to allow lamination?

With all the unintentionally tacky/gaudy and hyper-inflated on-screen personas developed out of a deep desperation towards appealing to the least worthy but most common denominator (those who absolutely require obnoxious amounts of audio/visual/host-personality stimulation in all of their viewed content), this is refreshing and different.

So... did they taste good?

hop into the cooking idc that X made a video about it Too im here for your spin on it, right? Jump into the content! also show somethng on the screen you infront of a computer on a food video is mid at best.

What do you think about Joshua Weissman's method? He makes honeycomb candy first and mixes it with some peanut butter. Will his method achieve a similar texture to yours?

Since the Bon Appetit series I always wanted to findsomeone who do this products aplying the food science. Thaks you're awesome

Could I make without milk powder?

I made these! The nougat was really good. I also am now very impressed with your chocolate coating and nougat cutting skills. Yours look so perfect!

Aren't 3 musketeers covered in milk chocolate? How do you go about tempering milk chocolate or do you need to?

I would absolutely love to see you make the coconut version of this... the ones that are similar to this, but that are made with white chocolate instead of milk/dark chocolate, are filled with a coconut cream, and then the outside is covered with shredded coconut... but they still have a nut in the center... I think it's an almond...

GOO!!!!!!!!!

I Love the Chemistry Lessons ~ very thorough & well presented. Thank you

Push your glasses up a bit on your nose.

Get over yourself.

Interesting stuff

Damn, great video! Learned a ton about candy

Thank you. I was looking for a video that can help me make a 3 Musketeer bar at home. I will see what happens.

Oh, how I can relate to “smashing” a bonbon as they are unmolded! Have this happen more often than I want. Been doing this for about a year and a half. Really impresses people with colored cocoa butters on the chocolates.

"Artisanal" means "not as good". Many decades of experience has taught me that.

I love, love, LOVE your channel! I'm so geeky about the chemistry behind confectionary and baking ❤❤❤ I hope this channel is still active? I noticed your last video was a year old. Pleease make more content, this is gold! 🤭🤩 Thank you!

Wow, today I learned: fats can crystallize. 🤯

Made these last week (sugarfree version with Allulose & Lilly's Chocolate) and they were perfect!

AAAAAAA AME ME ENCANTO que lindo ver todo el proceso y lo real que fue, a veces necesitamos más videos como estos para no olvidarnos de lo real ❤️ me encantó buen video

Well, Confectionary Fondant, not Rolled Fondant.

Beautiful ❤️ I'm making different chocolate, I need to buy mould like yours. . Stressful to make perfect chocolate 🍫🫕🫕🫕

I wanted to see you eat one❤

The best explanation on how to make a butterfinger. You are a wonderful person.

This is such an amazing video!!! Thank you for it! It's what i was always interested to see!

The way you say Cadbury is so funny lol

Love the science you added to this

Awww that was cool to watch. I liked your hygiene practices. Thank you for showing the full reality not just the glamour shots.

Here in New Zealand 2024, I found a catering store that sells Callebaut Couverture 65%chocolate 2.5Kg for $109NZD. That means 5kg $218NZD = $130USD. It is so, so expensive to make high quality artisinal confectionery, ganache, glazes etc at home. However it's a lot cheaper than buying them ready made.

I made this at home with Barry Lewises recipe

when the duct tape came out I spat out my tea in laughter! Well done! Please do not tap your moulds so hard, you will end up cracking them over time. If they are stubborn and have not released tap lightly 30 or 40 times them the other way up a bit, or try to twist the mould a little bit. also try to mould your chocolates using colder moulds, i.e don't use the heat gun on them. you may also be putting your ganache in too hot which is melting the chocolate a bit causing it to expand and making them stick...

how have I never found your channel before? This video is fantastic

hi there do u have any guideline for the ratio filling? say my mould is 10g, and am putting 2 layers which is fruit gel & ganache.. how many grams should I put them in?

Isopropyl alcohol is not edible and leaves a residue. Use EverClear or 151 Proof, just so you don't hurt your body while eating chocolates! A beautiful death I know, but better if you could live longer to eat more chocolates. All the best from a chocoholic xoxo

Fantastic video Ariel! Ferrero Rocher are one of my favorite chocolates. Would love another video like this breaking down how to make Mon Cheri, also from Ferrero and among my favorites. Keep up with the awesome work!

Thank you for sharing What is the brand of sous vide?

Hello thats so good asking for packaging boxes and molds Please send me the link

does your chocolate go out of temper when you leave them in the incubator bin you make? thank you

I've watched and learned so much from your videos, I hope you make more!

Very nice video!! thanks for share! when using invertase for this product the results are liquid fondant,is possible to use less quantity to get a harder fluidity? like in a mint slices chocolat bombons?

So informative🎉

Best candy of all time. Very informative video.

I'm from Naples wich right now is probably the home of the babà, we adopted it during the French occupation and developed the recipe further. From what I can see there are some mistakes: first of all you used AP Flour, you must use a flour with higher protein content and a 350W at least, and then you should let your dough to accept the liquids and fat before adding more, otherwise you'll get a rich cake batter...and yes the rum syrup has to be hot (golden rule: babà cold/syrup hot).