Bonbons with untempered cocoa butter

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  • Опубліковано 14 гру 2024

КОМЕНТАРІ • 76

  • @poornimasingh3235
    @poornimasingh3235 2 роки тому +4

    Very very appealing ..
    Thank you..Tracher🤩🤝💐

  • @arnedijkstra7715
    @arnedijkstra7715 3 роки тому +1

    Looks great Markus, good tips and tricks again, thanks for sharing 👍🏻

  • @cuisineamel
    @cuisineamel 11 місяців тому

    Hello, Kiryat is a very elegant and beautiful chocolate. I wish you success

  • @natisanttos228
    @natisanttos228 2 роки тому +1

    You're an artist!👏

  • @bubu1313
    @bubu1313 3 роки тому

    Another great video Markus!!! Thank you for your time!

  • @ashaakadam323
    @ashaakadam323 3 роки тому +1

    Great hard work which you make it look so easy and those smile 😊 👌🙏

  • @hafidaayoucha2502
    @hafidaayoucha2502 11 місяців тому

    Very good work

  • @estrellawundsch4871
    @estrellawundsch4871 3 роки тому +1

    very pretty! thank you. You give hope to those of us who are not professionals ,

  • @ahthisisgood
    @ahthisisgood 3 роки тому +2

    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. 👍

  • @dudakoff1000
    @dudakoff1000 3 роки тому +8

    Thank you so much for content like this. Please do more visual comparisons like these, between best practices and undesirable conditions.

  • @shawncarter2360
    @shawncarter2360 3 роки тому +1

    Beautiful work!

  • @cottonclarksa
    @cottonclarksa 3 роки тому +3

    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
      @SweetKitchenSkills  2 роки тому +3

      You Can fry with cocoa butter😉

    • @cottonclarksa
      @cottonclarksa 2 роки тому +2

      @@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!" 🙂😇

  • @palued320
    @palued320 3 роки тому

    Cómo siempre. Bellísimos!!!

  • @DayByeDayChristineOKArtist
    @DayByeDayChristineOKArtist 3 роки тому

    Thank you so much for the help and beautiful work you share.

  • @brianmcconway7614
    @brianmcconway7614 Рік тому +1

    Hi! Love the videos. Did you get any fat bloom with the untempered shells? Thanks again for the cool vids :)

    • @SweetKitchenSkills
      @SweetKitchenSkills  Рік тому +2

      Hello Brian. The shells are still shiney. No fatbloom at all.

    • @brianmcconway7614
      @brianmcconway7614 Рік тому +1

      @@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 😀

  • @sheilaghherringer7154
    @sheilaghherringer7154 2 роки тому

    Really lovely!!!

  • @shehnaazv4572
    @shehnaazv4572 3 роки тому

    Amazing. Thank you for sharing

  • @sashathewitch5949
    @sashathewitch5949 3 роки тому +1

    Are there any good books to learn more on tempering chocolate and the science?

  • @nasreen7210
    @nasreen7210 2 роки тому +1

    Please share bon bon filling recipes

  • @ummerayhan9264
    @ummerayhan9264 3 роки тому

    Really beautiful

  • @mois3705
    @mois3705 11 місяців тому +1

    انا من الجزائر ،ممكن تحطوا ترجمة مع الفيديوا،روعة

  • @شريفهابوعصب
    @شريفهابوعصب 2 роки тому

    Great job, thank you

  • @AuroraClair
    @AuroraClair 2 роки тому +2

    Any updates? How did the shells woth untempered cocoa butter hold up, any blooming? Nice video

    • @SweetKitchenSkills
      @SweetKitchenSkills  2 роки тому +3

      Hello. They all look the same. No blooming at all😊

    • @AuroraClair
      @AuroraClair 2 роки тому +2

      Awesome :) thanks for letting us know

  • @Fenicia396
    @Fenicia396 11 місяців тому

    ❤❤❤❤beautiful

  • @m1ishkop1shko
    @m1ishkop1shko 2 роки тому +2

    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
      @SweetKitchenSkills  2 роки тому +4

      My spraygun is allways a little warm. Otherwise the butter gets stuck

  • @Stacy77-v7c
    @Stacy77-v7c 3 роки тому +1

    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?

    • @arnedijkstra7715
      @arnedijkstra7715 3 роки тому

      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!

  • @shhaiwatoumcibian
    @shhaiwatoumcibian 3 роки тому

    beautiful

  • @ummerayhan9264
    @ummerayhan9264 3 роки тому +1

    Sir make some ganache videos too

  • @claudineriduet3805
    @claudineriduet3805 2 роки тому

    ❤❤❤❤❤❤❤❤❤

  • @منوعاتموني-ث8ج
    @منوعاتموني-ث8ج 3 роки тому

    Thank u

  • @mermeri1004
    @mermeri1004 10 місяців тому

    Génial

  • @janmchaney7912
    @janmchaney7912 2 роки тому

    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?

  • @joharris8320
    @joharris8320 2 роки тому +1

    So did the fat bloom appear? On the non tempered ones. Thank you

  • @ЭльвираКоваль-т4ы

    ❤супер😊

  • @j_vil4581
    @j_vil4581 10 днів тому

    Not sure I can trust the bon bon will release if the cocoa butter is not tempered ...please explain

    • @SweetKitchenSkills
      @SweetKitchenSkills  10 днів тому +1

      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.

    • @j_vil4581
      @j_vil4581 10 днів тому

      @@SweetKitchenSkills appreciate the explanation...that helps understand the science

  • @tutyneuci2100
    @tutyneuci2100 Рік тому

    lindo

  • @kartikdubey5621
    @kartikdubey5621 3 роки тому

    With out cocobutter we make bonbon ?

  • @mjjcht2
    @mjjcht2 3 роки тому

    Bravooo

  • @izzatyussof
    @izzatyussof 5 місяців тому

    so what is the update? did the untempered cocoa butter produce fat bloom?

  • @ayanbanerjee8809
    @ayanbanerjee8809 3 роки тому

    Can you share some recipes for bonbons 😊😊

  • @savitamundhe9175
    @savitamundhe9175 2 роки тому

    What is green colour plz ingradiance send in English

  • @darshaneesandareka6328
    @darshaneesandareka6328 2 роки тому

    Chef tell me the how to make coco butter spray

    • @SweetKitchenSkills
      @SweetKitchenSkills  11 місяців тому

      Hello. Sorry. haven´t seen this question before now. 50% chocolate, 50% cocoa butter. Use at 26-30C

  • @daizeosswald7521
    @daizeosswald7521 2 роки тому

    Traduza em português por favor Brasil 🇧🇷

  • @samiraanbre2142
    @samiraanbre2142 3 роки тому

    👍👍👍👍👍👍👍👍👍👍

  • @samahsalih6536
    @samahsalih6536 3 роки тому

    What kind of spray gun do you recommend me to buy ?

    • @samahsalih6536
      @samahsalih6536 3 роки тому

      @@SweetKitchenSkills Thank you so much

  • @abhilashakotecha7183
    @abhilashakotecha7183 2 роки тому

    Does the untempered cocoa butter shells start melting on room temperature

  • @manaralshebel4868
    @manaralshebel4868 Рік тому

    How to make it shiny ?

  • @nicholasmatthew9687
    @nicholasmatthew9687 2 роки тому

    What kind of mixer do you have?

  • @guesabdel
    @guesabdel 11 місяців тому

    یحسراه حنا فی الجزایر هاذی قدیمه عندنا

  • @wenc9006
    @wenc9006 3 роки тому

    Hello Markus
    can a silicone mold be used?

    • @wenc9006
      @wenc9006 3 роки тому

      @@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 🇬🇹

    • @SweetKitchenSkills
      @SweetKitchenSkills  10 місяців тому

      Yes. But there will be no shine

  • @nic_____ho
    @nic_____ho 3 роки тому

    design looks fuzzy though perhaps because cocoa butter melted the initial chocolate pattern...

  • @savitamundhe9175
    @savitamundhe9175 2 роки тому +5

    I'm from India