Very informative video, After final coat of chocolate rest for one day, should we put the product in fridge or put under normal temperature in room? Thank u
I watch the video again, I'm surprised in my country there are a lot of raspberries, strawberries, blackberries, blueberries. I have crystallized them for the chocolate, these for the most part, almost 99% have not derailed, and I see that you build them in molds, very surprised
![[Almond Ruby Chocolate] [Amandes Chocolat Ruby] Chef patissier teaches RB1](http://i.ytimg.com/vi/lK8KmNPxFH4/mqdefault.jpg)
![[Almond Ruby Chocolate] [Amandes Chocolat Ruby] Chef patissier teaches RB1](/img/tr.png)
Beautiful, and by the looks, delicious!
Very informativ !Thank you Nicolas 🙏
Is there somewhere where you can buy the polishing agents in eu?
Where could I find the caramel recipe, please? Awesome content, thank you.
Exelente video
Very informative video,
After final coat of chocolate rest for one day, should we put the product in fridge or put under normal temperature in room?
Thank u
Chocolate needs to be beetween 16-18°C and 60% humidity
whats glazing agent do you use
What liquid item you add befor shellac
PERFECT , THANKS A LOT
How long did it take to coat with chocolate?
the full process takes 3 days
What is the name of the machine?
PANNIN
I watch the video again, I'm surprised in my country there are a lot of raspberries, strawberries, blackberries, blueberries. I have crystallized them for the chocolate, these for the most part, almost 99% have not derailed, and I see that you build them in molds, very surprised
Spray mechine what
What an annoying song on a loop, this video is pure torture.