Bonbons with homemade cocoa butter 

Thank you

Thank you for the response!

Thank you😃

Muchísimas gracias. Estoy muy honrado. Traduzca sus preguntas al traductor de Google al inglés, gracias. ¿Qué quieres decir con que la temperatura es de 30 grados? en el espacio o donde sea. Recuerda que he explicado todo lo que necesitas en mis otros videos. Véalos primero. Buenos días. Y saludos desde Dinamarca

Thank you for subscribing and watching🙌

Luis Amado. Wow. He is the man. I have never had problems with watermarks😅

So happy to here that.

English please😅

Thx. My compressor has 4 bar, But working pressure is about 2 bar

Sorry. Which language is this😅

لغة عربي

@@SweetKitchenSkills This is Arabic language I wanted to thank you for this beautiful design

Thank you so much😀😀😀

Beklager, kan ikke gøre alle tilfredse. Der har været musik i baggrunden og det tillader RU-vid ikke. Derfor er jeg nogen gange nødt til at dække for baggrundslyden med musik, som er tilladt pga rettigheder. Du kan jo skrue ned:)

@@SweetKitchenSkills Hej Marcus. Mit indlæg var absolut ikke ment som kritik, du efterspurgte selv vores mening med hensyn til hvordan videoerne er bedst og det var det jeg svarede på. Jeg elsker virkeligt dine videoer. Jeg har også fulgt et par stykker af dem med gode resultater. Jeg lærer rigtig meget af dig. Bliv endeligt ved med det ;)

Thx

Sure you can. But it will look different😛

Does the butter crystallize while you are spraying? Then you need to melt and re-temper.

Thank you for your feedback 🙌

Its just 100% pure alcohol. You Can use right after polishing. The alcohol evaporates immediately.

Hello. I am not sure if the white powder color is still awaylable, because of new additives laws in Europe. But its Pavoni fat soluble powder color 😀

Thanks ! Yep I’m struggling to find something to compensate that..

You cant:)

Thanks. I am a german who lives in Copenhagen. Denmark

Muchas gracias por tu aporte😃

Thank you so much for taking your time to write all that. I was afraid that you left my channel. Good idea about Porsche. I am afterall German. Have a nice evening.

@@SweetKitchenSkills No worries; I just got busy with "things." As a boss told me long ago: "it's OBE... taken Over By Events!" LOL I actually owned a 1985 Porsche Carrera Cabriolet for about 17 years - the higher HP European version, actually! - and I rue the day I sold it. (Had two sons going to college, which is expensive in America, so I sold it.) BUT... I remain a big fan of Dr. Ferdinand Porsche's work. As a car company, they've prided themselves in being different, and while much of that difference is "under the hood," the most obvious to the casual bystander is their choices in automotive paint. Some 20 years ago, Porsche came out with an opulent Pearlescent White - it was offered for a very limited time - and still to this day it is one of the most gorgeous colors ever concocted. It had a shimmering effect to it. Your black and red bonbons some months back remind me of that "shimmer." Keep up the good work!... I'll be around. Oh, btw: I'm not big a fan of the "RU-vid Shorts." Yours are better than most. You are able to share a good and compelling story with the image selections you make, but I'm not a fan of the gaudy music that I find too often. It's like it almost punches me in the face. I much prefer listening to your instructions and explanations along the way. Very helpful, almost therapeutic in a fashion. But that's just me. :)

@@cottonclarksa what is your name? Clark? I enjoy your way of using words. You must be a high educated person🙌. Where exactly do you live? I know that the shorts are f…… annoying. But i need to reach more subscribers. Thats the only reason why i make them😎. Sorry for that🙌🙌. My best friend is driving a Porsche 911 S targa from 1976. Full matching numbers og 100% original white. You would love that car. Have a nice day.

@@SweetKitchenSkills Yes, my surname is Clark, yet my nickname is "Cotton" (named after my blonde hair in younger days... now I just wish I had some hair left!). I live Texas USA (San Antonio, to be exact). I have two college degrees (business), but my love of words and phrasing started long before that. It's just the way God wired me, I suppose. I am somewhat retired now - mostly mid-management work in corporate settings and higher education (university) - yet I found chocolate some years ago. It is just so beguiling and mesmerizing. In the last few years of my management work - or "pushing paper" as I call - I just felt an innate need to do something with my hands. But what? Where? How? Whew!... what a journey that became. Where to start? I'm not a carpenter, nor a painter, and Lord knows you don't want me anywhere near a welding torch! Yet, I'm quite fond of food; my motto is: never trust the taste buds of a skinny man! (My waistline will attest to that.) Somewhere along the way, I discovered the art and craft of chocolate. And I was hooked. That's why I resonate so much with your videos. You are a wonderful, thoughtful instructor. It's as if you intuit questions from followers, and then go about to address them. Don't worry; if I'm not present on your site for a while, it won't be long before I'll be back. I do watch a lot of chocolate/bonbon videos, and you are one of the best. Seriously. Finally, I understand about the need to increase subscriptions. I'll watch your RU-vid Shorts, but I'll probably turn the sound down. I would much rather listen to your thoughtful instructions and follow your excellent tutelage. Keep up the good work!

@@cottonclarksa wow, what a story. And thank you for telling me all that. It’s people like you that keep me going🙌🙌🙌🙌

Please watch the other videos. All the answers are there🙂

Hello. You need to watch more of my videos. There is one about mold temperature. All the other questions are also answered. So, please watch all chocolate videos🙌🙌

thank you so much

Hello Watch my video on equipment. Then ask me again if you still need help😉

I think they are 30 mm

Hello. Did you see my video on tempered and untempered cocoa butter? Watch the video and you have your answer. Its all about the shine😎🇩🇪

@@SweetKitchenSkills I will look for it thanks Markus.

????

Just heat again to 28-29C. Or start from the beginning. 45C, cool to 26C. Use or heat to 28-29C and use.

Hello. Its explained in one of the videos. Melted cocoa butter and a paper cloth😎

@@SweetKitchenSkills Thank you. Will watch it.

Hello. You need to re-temper every day. But remember, you Can also use untempered cocoa butter. At 40C. When spraying with airbrush. It will loose a little bit shine, but et vil work. Watch my video with the green bonbons. 😎

@@SweetKitchenSkills Sir Thanks ❣️can i show my bonbon pictures to you? Plz see my bonbon pictures whether its perfect or not

@@munmunbijoli4497 do you have Instagram ?

@@SweetKitchenSkills yes i have lnstagram

@@munmunbijoli4497 then give me your Instagram name, so i Can see your bonbons😀

Tak for input. Forstår det godt. Mit problem er at jeg ikke kan filme uden at der er larm omkring mig. Derfor er jeg nødt til at slukke til dels for den lyd. Og en video uden lyd er bare kedeligt. Jeg arbejder på at fjerne musikken, men lige nu er det bare ikke muligt. Den er nu meget lavt😅

Det var også kun fordi, at du spurgte 😁😁 og ja. Den er meget lavere end på så mange andre videoer rundt omkring på nettet 😁😁

The problem is that i cant turn down the noise in the background, because other people are there. And They play musik. Which i sm not allowed to record. So ist this point, most of the time i need to play musik. Sorry

Markud_grigo. 🙂

Sorry Markus_ grigo