Spectacular! Two new techniques with the piping tip ring and using the air from the squeeze bottle to spread! Absolutely going to try this. Thank you so much for posting the video.
Thank you 😄 it looks like your bonbons contract really fast without the need of fridge. Do you have any tips for that ? Mine cannot contract in room temp, i have to put them in fridge haha
Spectacular! Two new techniques with the piping tip ring and using the air from the squeeze bottle to spread! Absolutely going to try this. Thank you so much for posting the video.
I'm glad you enjoyed. Thank you!
뭔가 설명히 더 자세해진 것 같은데요?! 설명해주니까 더 재밌어요👍👏👍👏 너무 먹어보고 싶으니까 어서 한국 돌아와서 팔아주이소,,,😢
점점 더 자세히 적어보겠어욤! ㅋㅋ 한국에서 사주이소오
이거 겁나 예뽀요 복숭아 같기도 하고 벚꽃 같기도 하고 색깔이 진짜 잘 뽑혔소요
에헷 마음에 들어하는것 같아 뿌듯합네당
Great work here ❤ may i ask what’s your room temperature while making bonbon?
Hi, thank you. Room temp is 18-19'c during winter and 20-22'c during summer, try not to exceed 24'c maximum :)
Thank you 😄 it looks like your bonbons contract really fast without the need of fridge. Do you have any tips for that ? Mine cannot contract in room temp, i have to put them in fridge haha
Nice awesome kindly add English subtitles please upload more recipe
I’ll do Eng sub soon. Thank you😊
Hi, thank you for your video.
May I know what type of chocolate did you use? Is that compound or couverture?
Hello, Thanks for watching my video. I only use couverture chocolates and I also do recommend you to use couverture. :)
@@zinchoc thank you so much
Color change
👍🤤
Traduction française svpl