Відео

Right 😊🍫

I’ve never tried it, but I’m pretty sure you can replace it :)

Good addition 👍 I’ve recorded the videos a couple of years ago and it wasn’t banned back then

You’re welcome ☺️

Of course I temper my cocoa butter :)

Honestly I didn’t thought about mixing chocolate in 🤣 But you’re right, fat migration could be an issue here. If I’d were to mix chocolate in, I’d temper the filling and that should fix that.

Thank you 🤗 I liked them!

Thank you 😋

Yes, you can replace the sugar with a sweetener of your choice. And yes, you can replace the glucose syrup with your sweetener, but you might have a harder time caramelizing and the texture of your filling might be less "luxurious"... but the texture in general will be a little different anyways because you replace the sugar. The shelf life is about 2-3 weeks if you keep them in the fridge. Although I don't know how this is changing if you use a sweetener instead of sugar. Glucose syrup is extending shelf life as well, so if you leave it out, shelf life might be shorter.

Thank you so much ​@@angilearnshowtochocolate

🍫🤗

Hi :) I make my own chocolate, but I always liked working with Valrhona too!

I have no idea 😅I’ve never calibrated my thermometers

Aww that’s so sweet! Thank you so much 🍫💛

I enjoyed them 😋😋

I like what it does to the texture, but the recipe works totally without it 😊

There’s not much you can do. If your chocolate is blooming or gets out of temper you unfortunately might have to wait for cooler temperatures.

Thank you 😊🍫

Honestly I think everything works great with orange from white chocolate to darker ones. I like dark chocolate more personably so this is a 72% dark chocolate.

I was hoping to pair the dehydrated oranges with 56% , but afraid the sweetness might over power the orange

are the dehydrated oranges sweetened as well? But I guess you will have to try it out :)

​@@angilearnshowtochocolatethe oranges ain't sweetened just dried in the dehydrator

I'd just give it a go :) maybe make a small batch so see if you like it

Happy birthday 🥳🥳🥳 you’re so sweet! Have fun making them!

Thank you! You too 🤗

Thank you 🤗 Yes, I make a bunch of different flavors. On this channel I have a couple of different recipes: Spicy orange: ua-cam.com/video/efusQe_UkLI/v-deo.htmlsi=l6CrXn6RRe_Hrilu Passion fruit: ua-cam.com/video/2QtgSnCq0bk/v-deo.htmlsi=Lx3i7fR4I8IU4E1_ Raspberry: ua-cam.com/video/gJ_6SexPZlQ/v-deo.htmlsi=fc5eZYMGJOhVwENZ

No unfortunately I don’t, but I just pack the ice pack into paper, then put that into my insulated bubble wrap with the product

Thank you so much and Hi to Uganda :)

Awww thank you so so much Dawn!! I really enjoyed them 😋

Fantastic 🥳 best of luck!!

@@angilearnshowtochocolate Thank you ❤️

Can I ask what filling did you use?

@phillycampbell8159 it‘s been a while, but I believe I just made an apple compote and toasted some pecans

@@angilearnshowtochocolate Thank you

Thank you 😊

There’s always more to learn 😊

Most welcome 😊

😋😋😋

Have a nice day :)

You're welcome :)

Does it even mix well with your colorant before you painting? I’ve never had that issue before. Is the temperature and humidity in your kitchen high?

Thank you so so much! I think it turned out delicious 😋😋

@@angilearnshowtochocolate YEH YEH YEH - See you at your next video💜

That’s amazing!!! And makes me so happy to hear 💛🍫

I finally received my polycarbonate moulds... and got so excited to finally have them.....but having trouble getting the chocolate out of the mould and afraid of using a refrigerator because of blooming effect.....bse uganda is a hot country. How can I overcome this?

@buutechocolatier did you temper your chocolate and colors (if you used any) properly? Whats the temperature and humidity of your kitchen?

@@angilearnshowtochocolate I melted my chocolate to like 43 degrees...then used the seeding method. I poured the chocolate in the mould , it didn't bloom but failed to come out of the mould. To be honest I haven't measured the humidity or temperature of the kitchen but it has always worked fine when am working. I would love to ask how long does it take for the chocolate to set at room temperature inorder to demould it

@buutechocolatier But is it hot in your kitchen? I live in a cooler state and my kitchen has 18C/64F at the moment. My chocolate sets within 2-5 min.

Hi to India 🍫😊

I think if you use regular butter, you might get issues with tempering your chocolate. But if you don’t care too much about that, you can certainly switch it out :)

Thanks 🍫🍫

🍫🍫🍫

I really liked them 😋

Best machine to make smooth chocolate and fillings 😋

Haha I get why you were skeptical 🤣 and of course you can always use less colors 😊

You’re very welcome 😊

That’s so sweet, thank you Christina! But I have to tell you that I was close to give up 😅

@@angilearnshowtochocolate so glad you didn’t give up.

😋😋

You’re very welcome!

Thank you so much :) I totally get that it's hard to stand up for yourself (I'm still having trouble with that myself). But I'm sure it'll be worth it!!!

Thank you so much ☺️

Yay! I’m happy to hear that your boys approved them 🤗 Little spoiler: in two weeks I’m publishing a video without a mold to create bars. Maybe you want to wait before buying new molds 😊

There will be another video in 2 weeks in which I try to make actual bars… it’s been a learning process 🤣 spoiler: freezing was the only way for me to make it work

@@angilearnshowtochocolate yeah the filling is much to runny to just dip. I'll keep an eye open for the bar video. 😊