Cristina, THANK YOU sooooo much for making this video! This is EXACTLY the kind of info I needed as I have been running into issues trying to figure out which chocolate is best for certain treats. Being a beginner, this video is so extremely helpful! 🙏🏼🙌 You are wonderful!!
Hello Antonia!! I am so happy to hear that this video is a helpful resource for you as you navigate on your treat journey🥰🍫 Thankfully I can share all the trial and error and knowledge I have learned with you guys!! Hopefully will make the process more exciting for the creativity aspect and less stressful🧡🧡🍊
FANTASTIC tutorial! So much time, effort, and expense went into this for us and I thank you for doing that. I've often wondered what the other products were like so I appreciate you reaching into this to show and teach.
I love your content! We all needed this. Thank you for taking the time to create this!🙏 You have a heart of gold not everyone is willing to share or even inspire others.💛
Thank you so much for this video!!!🙏🏼❤️ I was debating on trying the higher end chocolate, but after watching this video I will stick to merkins & Ghirardelli’s😊
Can you do a video off how ud post without damaging id really appreciate it and how would you stop the stuff from melting as iv watched loads off these videos and no body never shows it
That was an excellent class, Christina. With the upcoming holidays it will be extremely useful information to help me make the nicest treats possible. You're hands down the best here on yt. Thank you so much!!💞🙏
I learned through trial and error that white chocolate/melting wafers are super fussy, but getting the details from you about exact temperatures and how much thinning agent to use for different treats, you are a lifesaver!!
Excelente vídeo, bien hecho y explicado. Te felicito! Me hubiera gustado que incluyeras los Candy melt de Wilton, son los que consigo fácilmente en Walmart.
I wish I would have seen this video ahead of time! This is exactly what I need so I can price my treats accordingly. I know now that all compound chocolate is not created equal! I’ve always liked Ghirardelli’s melting chocolate above anything else and your video explains why. I must agree however that sweet tooth fairy has some pretty good flavors. Merkens and Ghirardelli will now ne my go to chocolate for treats and almond bark for apples!!! Have you ever mixed the different brands when you run out?
Hi Cristina! I hope you see this comment since this is on an older video! I was wondering if you’ve ever struggled with chocolate melts blooming or getting that white cast, or looking to have streaks of oil? I’m not sure what I’m doing wrong! Thank you in advance! ❤
Hello Skylar! Of course that's happened to all of us🤗💕 I've demonstrated white spots and chocolate bloom/streaks in another tutorial, basically it happens when your chocolate is at too high of a temperature/overheated. What treat are you seeing the bloom on and what brand of melts are you using?
Cristina, Thank you for the great video. I'm curious what you think of Wilton Candy Melts - and how they compare to say the Merckens? Sure appreciate all the information you share!
Thank you so much for taki g the time to make this video. It was incredibly educational and helpful. You have made my life so much easier. Your videos are so inspiring!!! God bless!
How do you advise storing the chocolate covered apples after they are dipped and finished! Thank you, your tutorials are always so helpful and fun to watch!
Hello, overduing the oil (any thinning agents or oil based candy colors) can actually result in seizing your chocolate! I recommend to mix in the tablespoon amounts a little at a time to prevent adding too much at once, hope that helps! 🤗
Question, I noticed you thinned the Merkins with Coconut Oil instead of Paramount crystals. Will Paramount crystals work the same? I ask since the chocolate does not naturally contain coconut and I worry about food allergies.
