Your dedication and effort in crafting this chocolate are truly impressive. The quality and taste reflect the hard work you've put in. Thank you for sharing such a delicious result of your passion and commitment.
Difficult not to love you, in the most pure and sweet way. You make challenger things easy to follow and learn. Thank you. May God bless you,please pet your dog from me.🤗
I also swear when making chocolates! Thank you for showing the whole process. Seeing you pivot from idea to idea is very helpful. You’re teaching us to keep going instead of giving up. Thank you! Loving all these videos. You’re going to have to do a set of bonbons based off your tattoos at some point, great ink.
Phenomenal video! The only kind of broken heart I'd like to receive on Valentines Day 😂 I saw a short video when I started researching bonbons where Louis Amado demonstrated this technique and was mind blown! I love how you were able to incorporate it into the heart design. Especially how you carefully cut the heart shells and 'stitched' them together. Truly brilliant! I did not realize Amado taught classes so I learned an extra bonus tip in this video. Thank you again for all of your hard work!
I love your videos and have learned so much from you. Thank you! I’m glad to see you’re demonstrating painting chocolate shells without an air brush as many of us don’t have one. I hope you include more videos showing painting techniques without an air brush. Thanks again!
Som altid en fin video, nye chokolade ideer kan man ikke få for mange af ❤ og selvfølgelig følger jeg også de store mestre, 😇 skipper gerne et par timers nattesøvn 😴når de går live rund om i verden.
Wow! I know you are a chef and have no feeling left in your hands but,DAMN ! Firstly, I don’t know how you were able to hold and pipe the caramel fudge and secondly how was it the piping bag didn’t melt!? I love your recipes and have made quite a few of them, not to mention use your technique for tempering my chocolate😊 Thank you for all your help… and lastly, I love your t-shirt
Hi Marcus, Im enjoying to see your video and learning too from you. I have a question- when I take bon bon off , they stacks in mould, if not some of them had broken cocoa colored top. Did I do something wrong, or missing something. I do step by step as you doing .
Hello. If you did everything like me They wouldnt stick. See more of the other videos. Everything is important. You problem could be the mold temperature!!!! When applying chocolate onto the cocoa butter. It needs to be 20-22 C. This is one important fact.
Hello. I love your products😍 I have a question I temper my chocolate and my cocoa butter but the part that I add the colour steel sticks to the mold. The temperature of my mold on that time is between 20 to 22 Celsius. Can you tell me what's the problem?
Is the cocoa butter tempered? What is the temperature when you put chocolate into the mold? They should be at 18-20C. Or the cocoa butter and chocolate cant stick together. Also the chocolate shouldn’t be to cold. Mine is 31 or 32C. Watch all of my videos. 😃
Well. Dulce de leche is caramelized condensed milk. Fudge is caramel with fondant. Here you get the same consistency by adding sugars and butter. Enjoy. More questions?
I would suggest you to use a tape in the mold before you paint them first. So you do not need to cut them by knife. Just take the tape off and get a better result.
Hello my friend. Haven’t you seen the whole video? Then you would know i had a different plan that did not work out. Your tape is not working. Or explain to me what you mean.
