Gorgeous colors. I wish I didn't live in country with high summer humidity. Or I'd try your designs after each video. Thank you for making mistakes (on purpose of course 😅). It helps. 👍
Very good demonstration, Marcus. It appears that the untempered cocoa butter versions are not as crisp and precise as the tempered ones, but they aren’t bad either. I have cocoa butter in plastic bottles (Chef Rubber - USA), and I know that I have overheated them a few times… probably around 48-51 C. I hope I have not ruined them at such temperatures.
@@SweetKitchenSkills Wow!... OK, then that means I'm good to go. All I have to do is re-temper it. Down here in south Texas we say, "Muchas Gracias!" 🙂😇
@@SweetKitchenSkills excellent!!! Thanks for getting back to me. So the airbrush re-tempers the coco butter, I have had the same results. I was wondering about it because I definitely overheated my coco butter and the result was still lovely and shiny 😀
Hi there, I'm a retired pastry chef and I do some chocolate work for fun now. I'm not sure if you know but I'll offer my understanding, it might help others. When we buy cocoabutter its already tempered, unless damaged in transit. If you melt it to 45C it is fluid but still tempered, so you can cool it to working temperature and its ready to use. You know that I see. Dark choc is similar but the maximum melting temp is lower, I like to melt new tempered callebaut 811 choc to approx 37C , then lower it to 32-33C. and its ready to use. I own a small commercial tempering machine but I don't use it any more, its so easy with the microwave. I think its like the bicyle, once you learn you don't forget.
Sorry. What you are saying its simply not true. Please dont teach my students. I work in a company that is selling equipment for the Chocolate industry. I Can feks measure the meltingpoint of cocoa butter or chocolate. Anything fat based. If you temper like you say the melting point Will be lower. I guarranty you. When you temper chocolate, you temper the cocoa butter! Heat to 40 to 45 C, cool to 32 by adding tempered chocolate. When you temper pure cocoa butter you melt the butter and cool to feks 33 degree. If you spray this, the butter Will cool and Will be tempered as well. But the fact is if you cool to 26 and heat to 29-30 its better tempered and Will get more shiny. You should try that. So with all do respect please stop teaching People on this channel🫶
Markus, very beautiful design! Can you help me please? I followed your advice from other videos and colored bonbons have a perfect shine, but every time I make bonbons, about 1/3 of the bonbons sare hard to get out of the mold. I am doing a chocolate test and it is tempered. My actions: after coloring the molds, I let the cocoa butter stabilize at 16 ° C overnight. Tempering milk chocolate 45-31 / 32 ° C with callets. I fill the mold chocolate, make capsules and send it for crystallization at 10 ° C for 20 min. After I send mold to 16 ° C for another 1 hour or more, sometimes at night. As a result, 1/3 of the capsules do not come out. I can't reach them from mold, but the other 2/3 look great, without defects. what do you think is the problem?
Hi, i had the same and I once heard that if the bonbons don’t come out of the mould, your cacaobutter isn’t correctly tempered or the temperature of your mould wasn’t correct. Maybe you can also try to cool down the mould/bonbons (when completely finished) back in the fridge for 20 min. Cover them with a plastic sheet. Good Luck!
Always enjoy your videos. Question..sometimes you temper cocoa butter and other times you do not temper… Is there a reason? Does the cocoa butter react differently to the chocolate?
Cocoa butter contracts about 7% when tempered. Untempered about 5%. Chocolate with Cocoa butter contracts about 2-3%. So the butter will come of, tempered or not tempered. It will just be more shiney when tempered. I would not post this, if it doesnt work. There is another video with tempered and untempered Cocoa butter💪 Watch it.
Great stuff you have on these videos, Markus. This you´re saying about the "untempered" spray is true. I heard it (read it) myself first from F. Migoya (The Elements of Dessert), but was your airbrush warmed up from the cabinet or colder (to see whether it's the cold air acting or the metal)? Tak skal du have
@@SweetKitchenSkills Gracias por la respuesta Comprare el molde adecuado entonces Saludos desde Guatemala 🇬🇹 Thanks for answering I'll buy the right mold Greetings from Guatemala 🇬🇹
Very very appealing ..
Thank you..Tracher🤩🤝💐
You're an artist!👏
Looks great Markus, good tips and tricks again, thanks for sharing 👍🏻
Gorgeous colors. I wish I didn't live in country with high summer humidity. Or I'd try your designs after each video. Thank you for making mistakes (on purpose of course 😅). It helps. 👍
Great hard work which you make it look so easy and those smile 😊 👌🙏
Hello, Kiryat is a very elegant and beautiful chocolate. I wish you success
Another great video Markus!!! Thank you for your time!
Very good work
very pretty! thank you. You give hope to those of us who are not professionals ,
Beautiful work!
Very good demonstration, Marcus. It appears that the untempered cocoa butter versions are not as crisp and precise as the tempered ones, but they aren’t bad either. I have cocoa butter in plastic bottles (Chef Rubber - USA), and I know that I have overheated them a few times… probably around 48-51 C. I hope I have not ruined them at such temperatures.
You Can fry with cocoa butter😉
@@SweetKitchenSkills Wow!... OK, then that means I'm good to go. All I have to do is re-temper it. Down here in south Texas we say, "Muchas Gracias!" 🙂😇
Thank you so much for content like this. Please do more visual comparisons like these, between best practices and undesirable conditions.
Really lovely!!!
Cómo siempre. Bellísimos!!!
Thank you so much for the help and beautiful work you share.
Really beautiful
❤❤❤❤beautiful
Amazing. Thank you for sharing
Please share bon bon filling recipes
Great job, thank you
Are there any good books to learn more on tempering chocolate and the science?
Hi! Love the videos. Did you get any fat bloom with the untempered shells? Thanks again for the cool vids :)
Hello Brian. The shells are still shiney. No fatbloom at all.
@@SweetKitchenSkills excellent!!! Thanks for getting back to me. So the airbrush re-tempers the coco butter, I have had the same results. I was wondering about it because I definitely overheated my coco butter and the result was still lovely and shiny 😀
Hi there, I'm a retired pastry chef and I do some chocolate work for fun now.
I'm not sure if you know but I'll offer my understanding, it might help others.
When we buy cocoabutter its already tempered, unless damaged in transit.
If you melt it to 45C it is fluid but still tempered, so you can cool it to working temperature and its ready to use. You know that I see.
Dark choc is similar but the maximum melting temp is lower, I like to melt new tempered callebaut 811 choc to approx 37C , then lower it to 32-33C. and its ready to use.
I own a small commercial tempering machine but I don't use it any more, its so easy with the microwave. I think its like the bicyle, once you learn you don't forget.
Sorry. What you are saying its simply not true. Please dont teach my students. I work in a company that is selling equipment for the Chocolate industry. I Can feks measure the meltingpoint of cocoa butter or chocolate. Anything fat based. If you temper like you say the melting point Will be lower. I guarranty you. When you temper chocolate, you temper the cocoa butter! Heat to 40 to 45 C, cool to 32 by adding tempered chocolate. When you temper pure cocoa butter you melt the butter and cool to feks 33 degree. If you spray this, the butter Will cool and Will be tempered as well. But the fact is if you cool to 26 and heat to 29-30 its better tempered and Will get more shiny. You should try that. So with all do respect please stop teaching People on this channel🫶
انا من الجزائر ،ممكن تحطوا ترجمة مع الفيديوا،روعة
Génial
beautiful
Any updates? How did the shells woth untempered cocoa butter hold up, any blooming? Nice video
Hello. They all look the same. No blooming at all😊
Awesome :) thanks for letting us know
❤❤❤❤❤❤❤❤❤
Markus, very beautiful design! Can you help me please? I followed your advice from other videos and colored bonbons have a perfect shine, but every time I make bonbons, about 1/3 of the bonbons sare hard to get out of the mold. I am doing a chocolate test and it is tempered. My actions: after coloring the molds, I let the cocoa butter stabilize at 16 ° C overnight. Tempering milk chocolate 45-31 / 32 ° C with callets. I fill the mold chocolate, make capsules and send it for crystallization at 10 ° C for 20 min. After I send mold to 16 ° C for another 1 hour or more, sometimes at night. As a result, 1/3 of the capsules do not come out. I can't reach them from mold, but the other 2/3 look great, without defects. what do you think is the problem?
Hi, i had the same and I once heard that if the bonbons don’t come out of the mould, your cacaobutter isn’t correctly tempered or the temperature of your mould wasn’t correct. Maybe you can also try to cool down the mould/bonbons (when completely finished) back in the fridge for 20 min. Cover them with a plastic sheet. Good Luck!
Thank u
❤супер😊
Always enjoy your videos.
Question..sometimes you temper cocoa butter and other times you do not temper…
Is there a reason? Does the cocoa butter react differently to the chocolate?
Watch my video with untempered cocoa butter
Not sure I can trust the bon bon will release if the cocoa butter is not tempered ...please explain
Cocoa butter contracts about 7% when tempered. Untempered about 5%. Chocolate with Cocoa butter contracts about 2-3%.
So the butter will come of, tempered or not tempered. It will just be more shiney when tempered. I would not post this, if it doesnt work. There is another video with tempered and untempered Cocoa butter💪 Watch it.
@@SweetKitchenSkills appreciate the explanation...that helps understand the science
Great stuff you have on these videos, Markus. This you´re saying about the "untempered" spray is true. I heard it (read it) myself first from F. Migoya (The Elements of Dessert), but was your airbrush warmed up from the cabinet or colder (to see whether it's the cold air acting or the metal)? Tak skal du have
My spraygun is allways a little warm. Otherwise the butter gets stuck
Sir make some ganache videos too
So did the fat bloom appear? On the non tempered ones. Thank you
No fatbloom 😀
Bravooo
lindo
Can you share some recipes for bonbons 😊😊
Sure I will wait for that 😀😀😀
so what is the update? did the untempered cocoa butter produce fat bloom?
No. I kept them for 1 year. They never bloomed.
Chef tell me the how to make coco butter spray
Hello. Sorry. haven´t seen this question before now. 50% chocolate, 50% cocoa butter. Use at 26-30C
With out cocobutter we make bonbon ?
What is green colour plz ingradiance send in English
Pavoni. Watch the other videos😎
so what happened? did the untempered ones bloom after a while or not?
After 1 year they are still shiney😉
👍👍👍👍👍👍👍👍👍👍
Does the untempered cocoa butter shells start melting on room temperature
No They dont.
How to make it shiny ?
Watch all my videos and you will understand
What kind of spray gun do you recommend me to buy ?
@@SweetKitchenSkills Thank you so much
یحسراه حنا فی الجزایر هاذی قدیمه عندنا
English please:)
Traduza em português por favor Brasil 🇧🇷
What kind of mixer do you have?
Mixer????
ഹ്ഹഗ്
😮@@SweetKitchenSkills
design looks fuzzy though perhaps because cocoa butter melted the initial chocolate pattern...
Hello Markus
can a silicone mold be used?
@@SweetKitchenSkills
Gracias por la respuesta
Comprare el molde adecuado entonces
Saludos desde Guatemala 🇬🇹
Thanks for answering I'll buy the right mold Greetings from Guatemala 🇬🇹
Yes. But there will be no shine
I'm from India