3 DIY CHOCOLATE BARS + Packaging for Valentine's Day 🍫🍫🍫💖😍 | HONEYSUCKLE 

Honeysuckle so cuteee😍

Honeysuckle love it!

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Qi_EkrM8xq8.html

How do you do it?

1. melt your choco to 45C (pretty runny consistency, if you touch it...it's kinda hot since it's higher than blood temp) - using bain marie, boil your water then turn off and put your bowl of chocolate 2. after it's melted, take off the 1/3 and cool down the 2/3 to 27C under a bowl of ice water (put for few secs then take off, mix..put back and repeat til 27C/genoise batter/ganache texture) 3. pour back the 1/3 and mix quickly til homogenised (around 32C/cream anglaise texture) 4. do a test to see if your chocolate is well tempered before using (it'll set in no time if it's well tempered - if you live in a tropical/hot area...it's better to turn on the AC since the chocolate won't set if it's too hot even though it's well tempered) *you can always heat your chocolate (tempered) a bit if it's too stiff, just run through on a stove for a second or two and mix til it's the right consistency ** i suggest using a thermometer if it's your first time so you'll know the exact texture on what temperature. it's less complicated than it sounds, good luck! i learnt this during culinary school..the chef always said texture, texture and texture 😂

Viony Tania thank you so much!!

let me know how they turn out!!

Ooooh!! That would be so pretty!!

Agneta Andersson hahah they do!!

so did i😭😭

😊😊😊

Honeysuckle 😁😁😁