Got a question you want answered asap? The quickest and easiest way is to download my ebook "How To Make Chocolate Covered Strawberries - Getting Started". Go to pipeitshop.com My ebook is 43 pages of helpful information to give you a good understanding of the tricks of the trade when it comes to dipping strawberries, without having to learn the hard way.
Stephanie Romero - In the video they had mentioned that you could make them by yourself using cardboard or construction paper :) skip to 0:34 for the tutorial!
Thank you! I had no idea why my chocolate kept seizing up like that, I always thought I burned it. Thank you for helping me know what I was doing wrong
@Pipe It I just want to say thank you. I am revamping my dessert business and I actually thought about no longer selling dipped strawberries. After watching only 2 of your videos I have had a change of heart. I can wait to catch your video on how you melt your chocolate and other videos that you have made.
This is possibly the most informative video I’ve seen on UA-cam. I loved everything about it. I’m a comment reader and I read some bs on here. Please continue to make great content. I greatly appreciate it and I look forward to seeing what you put out next. 🤩
Just bought your book! After seeing how much chocolate covered strawberries were sold and strawberries were sold out. Almost everywhere, I decide that I will make them and sell them for the next holidays coming, so I bought your book, I am so excited to read it and start practicing thanks I will let you know how it goes 😊
I learned #2 the hard way lol.. everything has to be dry!!!! strawberries, whatever you're keeping the chocolate in, the spoon/ spatial you're mixing it with...
Thanks! I'm about to make my first chocolate strawberries. Don't know what has gotten into me. Was never really into them before, but suddenly, I want them . . . like now!
Great video! Whenever I melt chocolate do you recommend putting anything to keep it runny/smooth for long & easier when dipping? I know some people add coconut oil, but I’m not sure what’s best. Also how do I keep my strawberries from releasing liquids after they’re covered? Thanks
Thanks Gabby and its a good question you ask. I think i'm going to have to do a video on this asap because you are not alone when it comes to wanting to know ways of getting your chocolate right. Just out of curiosity are you using a low grade chocolate? you can use coconut oil to thin the chocolate out however if you want a perfect solution use 50% callebaut chocolate combined with 50% (nice tasting) compound/fractionated chocolate and you won't have to add oils because the level of cocoa butter in the fine chocolate and you also won't have to worry about tempering because of the addition of the compound chocolate. Hope this helps
@@PipeIt wow that's nice! I've heard that you don't have to temper compound chocolate but we all know that the real one tastes better. Mixing it both was a great solution. Thanks 😊
Thanks so much for this video !!! I wanted to make chocolate strawberries and this is the first video I have seen ..Now I know what not to do :) before I know what to do .
I liked it but wish you had done a voice over instead of that fast wording at the bottom, I had to be reading and looking at the screen at the same time lol.
Are you buying strawberries for future use? How many days do you usually ceep them? Which strawberry is good, what kind of strawberry do you use? By the way, I understand that such strowberries are don't sold in my country.
I use whatever strawberry is available at the time i need them, i dont purchase too far in advance. There are many different types of strawberries and the type you get will often depend on where you are from, the climate and preference for the grower. Most consumers can't tell the difference once they are covered.
Hi, I wanted to make sure I’m understanding how to keep my leaves from turning brown fast... So I just need to place them back in the refrigerator soon as I am finished dipping?
This are awesome tips and techniques! I almost quit watching it because it was hard to read along, I slowed it down but didn't quite do the trick and/or watching every part twice was taking a bit too long, but then a happy accident, I clicked on the captions by accident and then I was able to read all the info alongside watching the video 😂😁
Thanks for sharing. It was truly amazing and super informative. I hope you can do more videos but with audio to be more detailed and easy to follow. Overall it is extremely helpful. Thank you. 😊
Kuddos to you man!🙌 Thankyou so much for teaching us this because not many people used or spoke up about how much of a big difference when these techniques are used. The strawberries looks more neater and elegant.
Thanks for this video!!! I'm watching at you from Argentina because I want to create my business. Don't stop uploading content!! (Sorry if my english isn't so good😅)
I looove u'r work Actually i have some questions for u Do u melt the choclate simply in a hot-water bath or microwave? What temperature do u work with in order to keep the strawberries fresh? Last one 😋 if u using the chocolate tempering?? Thank u 😍
Hey there, i use both for melting but for videos i use a microwave. My working temperature is usually around 22 degrees C, if using couverture chocolate on its own yes i temper 😉
Hi ! We should put the strawberries back to the fridge after covering them with chocolate if we have to do more than 3 orders to keep the strawberries fresh ? ? ? Thanks ... ( im a newbie) ;-)
Cool slow motion of the chocolate drizzle. Don’t use water based why? Is the right one water based? Oh yea I see it now. It’s grainy. I learned some new stuff thanks! Good tips thank you.
Great tips‼️ I don't know about the dividers because I'm not that crafty🤦🏾♀️ I also would have to make them far in advance to be able to be on time with my orders.
I had my dividers made in bulk by a local company by machine. You may not have that option but it's worth looking into if you're producing large quantities and factor the cost into your selling price. Again though it's what works best for you 🙂
I like all these tips which definitely help minus the rubber band. Some people can have a severe latex allergy so I wouldn’t use that maybe something else across the bowl.
Hi! i don't really get the last section. 2 hours lapse and the strawberries are still fine, no? How many hours can we leave it out. I am thinking of doing this business. Can i use a cold aluminium thermal bag to send out orders? Sorry if it sounded silly
Hi Jee, thank you! Provided your chocolate is tempered ok it should set ok regardless of the amount of chocolate on the bottom ;) I will have more information on this topic soon to help if you need more information. Cheers
Gracias muchas gracias. Me encantó la explicación. Muero por hacer unas fresas con chocolate para emprender y estos vídeos me ayudarán muchísimo. Dios te bendiga 😇
Hey there Shaheera, check out some of my other videos, I've got those covered. Otherwise you will find the solutions in my ebook, check it out at pipeitshop.com 😉🤙
I love your video🥳😍🍓🍫, I would like to know your opinion, we make chocolate strawberries , we refrigerate them, minutes after taking the product out of the refrigerator, it begins to condense and forms a layer with water drops, I don't I like how it looks, when there are many orders, I have no other option, what do you recommend? :) greetings from Mexico
Hi Carolina, one way is to put the strawberries in an airtight container so that when you bring the strawberries out of the fridge, they will come back to room temperature slowly with less chance of condensation. For larger quantities it's a bit harder and there is little you can do due to the change in temperatures (after removing from the fridge) and the natural process of condensation occurs. The best solution to avoid condensation is to make them on the same day. Cheers
Gracias por los consejos muy lindos sus trabajos quisiera saber que nos recomienda para conservar las fresas o trucos para que duren mas dias muchas gracias
Lot of important tips. I wanna ask if the differnce between oil based colours and water based colours works the same with whipping cream or just on chocolate ?
Hi Zahraa, i would recommend using oil based colours for whipped cream, buttercream, ganache, chocolate and anything else you want to colour that contains fat.
My preference is Callebaut for couverture and for compounds nestle, merckens, bakels are ok. There are heaps more so its just a matter of finding one that works best for you.
I’m still a bit confused about the 50/50 can you make a video of the product that you use and where can I get the products you use to melt your chocolate Thank you
Hi Lisa, click on the shop links in the video descriptions. You can get your chocolate there. So if you get some callebaut and merckens those two combined will get you a nice product 😉
Hi Susana, i usually dip them cold but thats a matter of personal preference... either way is ok. If dipping cold just be mindful that it will set faster.
Thanks for sharing, I am really curious about how do you make your chocolate set with your strawberry? I tried to follow your instructions even I waited my strawberry chocolate to get set but it was still melt so when I arranged it into bucket the melt chocolate sticks to another strawberry 😭 I wish you have an answer for that, thanks
Hi Azahra check out my video on how to melt chocolate. If you are still having trouble or want to know more, my ebook has all the info you need to get started and get your chocolate perfect everytime without all the intimidating technical jargon around tempering. Go to pipeitshop.com Good luck with it!
Hola amigo gracias por tus consejos 👍 me encantó pero disculpa la pregunta si yo hago frutillas y son para vender cuánto tiempo las puedo tener y se guardan en el freezer cuánto tiempo porfa te agradecería tu ayuda piz,😊,
Thank you for this video, it was very helpful but I do agree with the comments about the writing going too fast at the bottom. But still a great video, thank you 👍🏼
Thanks for the positive comment. Yes in hindsight i agree also that it goes too fast. unfortunately i cant change this one but ive learned from it. Cheers! 🙂
Hi Socorro the best advice i can give here is to make sure you make as close as possible to when it is required. Making them a day or two in advance will often have some leaking as its a natural product and once enclosed in the chocolate the strawberry can't breathe.
Hi I love this video, can you give some updated websites or link for the strawberry boxes and dividers In the uk as the link in your description is no longer available! Thanks
I've always wondered why the leaves of my regular strawberries died so quickly once I washed the fruit... I always wash them all and then leave them on the counter to dry for hours... Then back in the fridge. I buy like 3kg of strawberries in one sitting, so I thought it was better to do all the work once and for all. I guess I must stop it 😂 thank you so much!
Got a question you want answered asap? The quickest and easiest way is to download my ebook "How To Make Chocolate Covered Strawberries - Getting Started". Go to pipeitshop.com
My ebook is 43 pages of helpful information to give you a good understanding of the tricks of the trade when it comes to dipping strawberries, without having to learn the hard way.
I love when you add the dividers. It takes the berries to another level. 👍
Thanks Debra, yes they certainly make a difference :)
Where can I find dividers at ??
Where can I make dividers for the boxes??
Stephanie Romero - In the video they had mentioned that you could make them by yourself using cardboard or construction paper :) skip to 0:34 for the tutorial!
The visual was definitely more pretty
Thank you! I had no idea why my chocolate kept seizing up like that, I always thought I burned it. Thank you for helping me know what I was doing wrong
@Pipe It I just want to say thank you. I am revamping my dessert business and I actually thought about no longer selling dipped strawberries. After watching only 2 of your videos I have had a change of heart. I can wait to catch your video on how you melt your chocolate and other videos that you have made.
Ina you're welcome and thank you!! So glad that i've helped you stick with strawberries!! :)
This is possibly the most informative video I’ve seen on UA-cam. I loved everything about it. I’m a comment reader and I read some bs on here. Please continue to make great content. I greatly appreciate it and I look forward to seeing what you put out next. 🤩
Facts, we should be grateful for the free content.
Exactly. People like to complain about the littlest things. This is expert advice and training. For free!
Just bought your book! After seeing how much chocolate covered strawberries were sold and strawberries were sold out. Almost everywhere, I decide that I will make them and sell them for the next holidays coming, so I bought your book, I am so excited to read it and start practicing thanks I will let you know how it goes 😊
Hey there, thanks for buying the book and best of luck with your new venture!! 👏
YOU CAN MAKE MISTAKES EVEN IN THIS?!
Edit : Ok wow that drizzle technique was a god tip indeed.
Glad you liked it! :)
I didn’t even know there was captions till half way into the video
Me too! Lol
Well I realize until I read your comment. I was like what?!!! There were captions?? 😳
They really weren't necessary
I noticed until I read the comment …. Hahahahaha !!! 🤣
Lol... I had to keep rewinding, they were going so fast
you obviously have put so much effort into this video, your advise are such in place, I learned alot thank you so much!! 👏🏼
Thank you Mais I appreciate your comment, so glad it helped 🙂
I really enjoyed this video; very informative! However, it was hard to read along with the ticker going so fast... Great content though!
G'day Asia thanks for the tip! I'll be mindful of that for future videos ;)
I slowed the speed to 75% great info
AGREED
Agreed
Great info! But agree, i eyes crossed trying to watch and read at the same time. Lol
I learned #2 the hard way lol.. everything has to be dry!!!! strawberries, whatever you're keeping the chocolate in, the spoon/ spatial you're mixing it with...
The time and effort for making this. Thank you so much!
You're welcome Jay, thank you!
Great video...short, sweet and to the point while very informative. A voice over would have just added to it's greatness. Thanks!
Thank you so much for this information. I always adding water based color and my chocolate going thick and messed up.
You're welcome, thanks for watching! 🙂
Thank you so much! I am just beginning and I had no idea that the Chocolate could seize like that! It was very informative, and helped a ton!
Nyoma youre welcome! Im glad the video helped 🙂
@@PipeIt hey! Can you please let me know what brand of oil based powder that was, I find it very hard to find a good one.
@@sissystewy2686 it’s link in the description
Pls share where to get boxes with dividers. Thank you
Thanks! I'm about to make my first chocolate strawberries. Don't know what has gotten into me. Was never really into them before, but suddenly, I want them . . . like now!
Great video! Whenever I melt chocolate do you recommend putting anything to keep it runny/smooth for long & easier when dipping? I know some people add coconut oil, but I’m not sure what’s best. Also how do I keep my strawberries from releasing liquids after they’re covered? Thanks
Thanks Gabby and its a good question you ask. I think i'm going to have to do a video on this asap because you are not alone when it comes to wanting to know ways of getting your chocolate right.
Just out of curiosity are you using a low grade chocolate? you can use coconut oil to thin the chocolate out however if you want a perfect solution use 50% callebaut chocolate combined with 50% (nice tasting) compound/fractionated chocolate and you won't have to add oils because the level of cocoa butter in the fine chocolate and you also won't have to worry about tempering because of the addition of the compound chocolate. Hope this helps
@@PipeIt wow that's nice! I've heard that you don't have to temper compound chocolate but we all know that the real one tastes better. Mixing it both was a great solution. Thanks 😊
i use Crisco shortening . it helps a lot
Thanks so much for this video !!! I wanted to make chocolate strawberries and this is the first video I have seen ..Now I know what not to do :) before I know what to do .
Loved this. Feel like I've been educated 😂 not attempted the strawberries yet!!
This really helped me a lot in what I needed to learn . THIS IS AMAZING!!! thanks for the tips & what to do & not do makes perfect sense ! 🙏🏻
Glad it was helpful!
Look at this strawberry hack video ua-cam.com/video/zdW5zCqtBHY/v-deo.html
What did you put to activate again the water base food coloring with the chocolate?
Hey there, i added coconut oil but you can also add vegetable oil.
I liked it but wish you had done a voice over instead of that fast wording at the bottom, I had to be reading and looking at the screen at the same time lol.
@@damianskyler1552 omg wow!! i wanna try!!!
Same ! 🥴🥴
Hello dear, can i use non stick mold for chocolate? Pls help😊😊
Wow, this a great video! How do you prevent the condensation on the strawberries once you are finished and they are boxed?
Great question Malika, tips for this is in my next video 😉
where can i get the dividers for the strawberries
Are you buying strawberries for future use? How many days do you usually ceep them? Which strawberry is good, what kind of strawberry do you use? By the way, I understand that such strowberries are don't sold in my country.
I use whatever strawberry is available at the time i need them, i dont purchase too far in advance. There are many different types of strawberries and the type you get will often depend on where you are from, the climate and preference for the grower. Most consumers can't tell the difference once they are covered.
This is the only video we're I've seen someone dip the strawberry all the way to the top. Great video, thanks
Hola gracias por compartir estos tips, excelente!!! Consulta porque sudan las fresas ya bañadas?? Algun tip para que no suceda?
Hi, I wanted to make sure I’m understanding how to keep my leaves from turning brown fast... So I just need to place them back in the refrigerator soon as I am finished dipping?
Hi Latoya, putting the strawberries back in the fridge goes a long way to preserving the leaves, especially if they are covered ;)
Pipe It ok thanks
Wont it cause the strawberries to "sweat"?...Thats a struggle i when properly trying to store them.
Can you advise me how far in advance can you make them? Also any tips when you have to travel with them?
This are awesome tips and techniques! I almost quit watching it because it was hard to read along, I slowed it down but didn't quite do the trick and/or watching every part twice was taking a bit too long, but then a happy accident, I clicked on the captions by accident and then I was able to read all the info alongside watching the video 😂😁
Gracias, excelentes tus videos! Tengo una pregunta: ¿Ya decoradas las fresas, se guardan en la nevera? ¿Por cuanto tiempo se pueden conservar?
Pregunto lo mismo, que Manipura
what / where are the chocolate melting bowls from ?
Thanks for sharing. It was truly amazing and super informative. I hope you can do more videos but with audio to be more detailed and easy to follow. Overall it is extremely helpful. Thank you. 😊
Thank you. For detailed tutorials like this I'll consider it in the future 😉
Thank you i make these every year for my girls on Valentine’s Day so many good tips!
Truly surprised me the info on water based coloring!!
Hope the info helped 🙂
I just made them today, perfect so excited to eat , my Family said looks so Personal.
Well done Caterina! 👏
I’m new and still looking for good supplies, I was trying to find the bowls you used in the link but I couldn’t find them. Where did you get them?
Kuddos to you man!🙌 Thankyou so much for teaching us this because not many people used or spoke up about how much of a big difference when these techniques are used. The strawberries looks more neater and elegant.
Thanks Alesandra! 🙂
Thanks for this video!!! I'm watching at you from Argentina because I want to create my business. Don't stop uploading content!! (Sorry if my english isn't so good😅)
Hi Aldana, you're welcome and thanks for watching! I will certainly keep content coming... another video is just around the corner 😉
I looove u'r work
Actually i have some questions for u
Do u melt the choclate simply in a hot-water bath or microwave? What temperature do u work with in order to keep the strawberries fresh? Last one 😋 if u using the chocolate tempering??
Thank u 😍
Hey there, i use both for melting but for videos i use a microwave. My working temperature is usually around 22 degrees C, if using couverture chocolate on its own yes i temper 😉
Hi ! We should put the strawberries back to the fridge after covering them with chocolate if we have to do more than 3 orders to keep the strawberries fresh ? ? ? Thanks ... ( im a newbie) ;-)
Thank you for this video. It was very helpful. I would like to know how to make the dividers. Will you do a video on it? Again, thanks.
Hey there, a couple of my earlier videos with gift boxes shows how to make them 😉
what should i put the strawberries onto? will wax paper work? or a ziplock bag?
Hi Kaylee, wax paper is perfect.
Cool slow motion of the chocolate drizzle. Don’t use water based why?
Is the right one water based? Oh yea I see it now. It’s grainy.
I learned some new stuff thanks!
Good tips thank you.
Hey there thanks for watching, im glad you picked up some tips 🙂
Hi! May you please share what size boxes you are using in this video.
Hi....i have a questions...when i have the strawberry covered with chocolate ready, i put in the refrigerator?
Hi Gay, if they're not being eaten straight away... yes they are best kept cool in fridge 😉
@@PipeIt thank you so much
Great tips‼️
I don't know about the dividers because I'm not that crafty🤦🏾♀️ I also would have to make them far in advance to be able to be on time with my orders.
I had my dividers made in bulk by a local company by machine. You may not have that option but it's worth looking into if you're producing large quantities and factor the cost into your selling price. Again though it's what works best for you 🙂
Pipe It ok, I will check into it. It really does look extra nice‼️ thanks for the tip🥰
I like all these tips which definitely help minus the rubber band. Some people can have a severe latex allergy so I wouldn’t use that maybe something else across the bowl.
😉👍
Very nice video!
Could u give me a tip about white chocolate?
Its always gettin a mistake... and i cant use it anymore
Looks great! What about tempering the chocolate?!
Hi Lucie if you use couverture or fine chocolate on its own it must be tempered 😉
You compared water base vs powder to tint the chocolate...how about gel??
Hi Yadira, check the ingredients on the gel, most are water based. If it has water its a no.
Hi! i don't really get the last section. 2 hours lapse and the strawberries are still fine, no? How many hours can we leave it out. I am thinking of doing this business. Can i use a cold aluminium thermal bag to send out orders? Sorry if it sounded silly
Muchas gracias chef por hacerme ver los errores y aciertos en la cubierta de las fresas, voy hacer su técnica Dios le bendice. 🙏🇲🇽
Thanks for sharing your tipps😊
Your welcome Sophie 🙂
Such a great video ! Can you clarify which way is correct to ensure the chocolate sets at the bottom correctly.
Hi Jee, thank you!
Provided your chocolate is tempered ok it should set ok regardless of the amount of chocolate on the bottom ;) I will have more information on this topic soon to help if you need more information. Cheers
I want to ask is the powder color always better for the white chocolate
Hi there, yes colours must be mixed in white chocolate for best results, and the black in dark chocolate 🙂
Helped me a lot with my business. Thanks!!
Me encanta su trabajo!! Desearía hacerlo de la misma manera. Felicitaciones!! Olvidaba preguntar si podría hacer con otro tipo de fruta. Mil gracias!!
Gracias Justin, yes you can use other types of fruit ;)
Gracias muchas gracias. Me encantó la explicación. Muero por hacer unas fresas con chocolate para emprender y estos vídeos me ayudarán muchísimo. Dios te bendiga 😇
Good pointers. What about when you decorate the strawberries and the chocolate falls off. Or sweating
Hey there Shaheera, check out some of my other videos, I've got those covered. Otherwise you will find the solutions in my ebook, check it out at pipeitshop.com 😉🤙
I love your video🥳😍🍓🍫, I would like to know your opinion, we make chocolate strawberries , we refrigerate them, minutes after taking the product out of the refrigerator, it begins to condense and forms a layer with water drops, I don't I like how it looks, when there are many orders, I have no other option, what do you recommend? :)
greetings from Mexico
Hi Carolina, one way is to put the strawberries in an airtight container so that when you bring the strawberries out of the fridge, they will come back to room temperature slowly with less chance of condensation. For larger quantities it's a bit harder and there is little you can do due to the change in temperatures (after removing from the fridge) and the natural process of condensation occurs.
The best solution to avoid condensation is to make them on the same day.
Cheers
I love your videos. What do I use to melt the chocolate and what chocolate brands are best for strawberries? Thank you!
Gracias por los consejos muy lindos sus trabajos quisiera saber que nos recomienda para conservar las fresas o trucos para que duren mas dias muchas gracias
Hi Liliana, stay tuned i will have lots of information coming soon ;)
This is one of the BEST videos for strawberries! What brand powder coloring did you use? The color pops!
Hi Janeen,
It is a Pipe it brand which is about to be launched. Wont be long 😉
after you dip the strawberries do you refrigerate them to set before decorating?
Lot of important tips. I wanna ask if the differnce between oil based colours and water based colours works the same with whipping cream or just on chocolate ?
Hi Zahraa, i would recommend using oil based colours for whipped cream, buttercream, ganache, chocolate and anything else you want to colour that contains fat.
@@PipeIt thanks for replying
@@PipeIt is oil based colours are always powdered ? And is powder colours are always oil based ?
What kind of chocolate is the best??????? What type of consistency
My preference is Callebaut for couverture and for compounds nestle, merckens, bakels are ok. There are heaps more so its just a matter of finding one that works best for you.
When I put the dipped strawberries in the refrigerator, they get a moisture film on them. Do you have tips of this?
Thank you in advance
Yes, check out video part 2 of '5 most common mistakes' plus the answer to this and much more is in my ebook at pipeitshop.com
Thanks for sharing these tips - things that I didn't even realize!
Thanks :)
You're welcome! 🙂
Hola . Me podrias ayudar cuanto tiempo pueden durar las fresas decoradas dentro de la nevera.
Your decoration technique so cool, i will try...
Thank you! Best of luck 🙂
I’m still a bit confused about the 50/50 can you make a video of the product that you use and where can I get the products you use to melt your chocolate Thank you
Hi Lisa, click on the shop links in the video descriptions. You can get your chocolate there. So if you get some callebaut and merckens those two combined will get you a nice product 😉
Gracias por los tips una pregunta cual es la manera correcta de lavar las fresas 😀
Hi Lucila, simply rinse the strawberries under the tap with fresh water and then carefully and thoroughly pat dry with a paper towel.
Please show how to make natural food color, I’m not into using synthetic (with chemical) food. Great ideas though 🙏🏼
One question, before you start dipping the strawberries, do they have to be at room temperature???
Hi Susana, i usually dip them cold but thats a matter of personal preference... either way is ok. If dipping cold just be mindful that it will set faster.
Hi! Sorry I didn’t understand which was the best method to get rid of excess chocolate?
I'm really rocking out to this soundtrack, Even got me twerking a bit, and I never dance..
Omg! This is the best tutorial video I ever watched! Everything it's so clear, fast and easy! Thank u very much!
Hey Adreina, thats awesome! You're welcome and thanks for watching 😊
Thanks for sharing, I am really curious about how do you make your chocolate set with your strawberry? I tried to follow your instructions even I waited my strawberry chocolate to get set but it was still melt so when I arranged it into bucket the melt chocolate sticks to another strawberry 😭 I wish you have an answer for that, thanks
Hi Azahra check out my video on how to melt chocolate. If you are still having trouble or want to know more, my ebook has all the info you need to get started and get your chocolate perfect everytime without all the intimidating technical jargon around tempering. Go to pipeitshop.com
Good luck with it!
Hola buenos días primera vez que veo su canal y me encantó solo quisiera que dijera que tipo de colorante en polvo recomienda mil gracias
If I am using pme candy melts. Is it best to use oil based colouring like the one in your video or water based? Thanks 👍
Hi Nabeela, best to use oil based colours regardless of the chocolate type
No entendí como se deben guardar una vez cubiertas de chocolate, es decir es mejor en el refrigerador con plástico para emplayar o como?
Thanks for all your videos. Can you tell me how to keep them over night?
Hola amigo gracias por tus consejos 👍 me encantó pero disculpa la pregunta si yo hago frutillas y son para vender cuánto tiempo las puedo tener y se guardan en el freezer cuánto tiempo porfa te agradecería tu ayuda piz,😊,
For the drizzle part did you add anything to the white chocolate
Hey there, nothing was added 🙂
Buenas tardes quisiéramos saber cómo hago para que las fresas queden crocantes y gruesas gracias
Thank you for this video, it was very helpful but I do agree with the comments about the writing going too fast at the bottom. But still a great video, thank you 👍🏼
Thanks for the positive comment.
Yes in hindsight i agree also that it goes too fast. unfortunately i cant change this one but ive learned from it. Cheers! 🙂
Great video. Thank you. Please can you recommend a brand for oil based powder colours? Nit from Amazon preferably. Thank you. 🙏🙏🙏
Yes i can, in the next fortnight Pipe it will be launching a chocolate powder range that is exactly the same used in my videos, stay tuned!! 🙂
Can i used dust powder color in my chocolate? Pls reply
Hi please you can teach me how i do safe the extra chocolate
Hola podrías darme un consejo es que mis 🍓 les sale mucho líquido por dónde le coloco el palo que puedo hacer. Mil gracias y felicitaciones
Hi Socorro the best advice i can give here is to make sure you make as close as possible to when it is required. Making them a day or two in advance will often have some leaking as its a natural product and once enclosed in the chocolate the strawberry can't breathe.
Awesome video. Where can I find dividers?
The free printable 'guideline' templates for dividers are here...
www.pipeitshop.com
Thanks a lot!! Love your work
Hola soy de Argentina,una consulta cuánto dura una frutilla bañada en chocolate
Hi Stella, 2 to 3 days ;)
Thanks a lot for this video it very helpful 👍now i understand why the chocolate to get thicker and the solution😀
شكراً
Hi I love this video, can you give some updated websites or link for the strawberry boxes and dividers In the uk as the link in your description is no longer available! Thanks
I've always wondered why the leaves of my regular strawberries died so quickly once I washed the fruit... I always wash them all and then leave them on the counter to dry for hours... Then back in the fridge. I buy like 3kg of strawberries in one sitting, so I thought it was better to do all the work once and for all. I guess I must stop it 😂 thank you so much!
Glad I could help! 🙂
Your work is amazing thank you so much for the tips the rubber band tip perfection
Thanks Julie, so glad you liked it 🙂