No, I use high-quality white chocolate that contains a higher percentage of cocoa butter like Callebaut W2 28% White Chocolate --> pastrymadness.com/go/callebaut-white-chocolate/
I'll be honest with you, I'm barely working with agar-agar. Theoretically possible. On average, the ratio of agar-agar to gelatin is 1:8 Again, I don't know if you can make a mold with it, you can make a small amount and see how it hold its shape. Good luck)
Wow beautiful work
Феноменально!
Thank you))
Do you have vanilla sponge cake recipe?
I make vanilla sponge cake in my Jelly Fruit Cake ---> ua-cam.com/video/9ikT85WRNLo/v-deo.html
Is that a white compound chocolate?
No, I use high-quality white chocolate that contains a higher percentage of cocoa butter like Callebaut W2 28% White Chocolate --> pastrymadness.com/go/callebaut-white-chocolate/
Can we use vegan gelatin? How much?
I'll be honest with you, I'm barely working with agar-agar. Theoretically possible. On average, the ratio of agar-agar to gelatin is 1:8 Again, I don't know if you can make a mold with it, you can make a small amount and see how it hold its shape. Good luck)
@@PastryMadness not the agar agar.. Carrageenan vegan gelatin