Love the colours but I would have done dark to lighter starting at the bottom . You seem to love using colours but have you tried using Ruby chocolate? It's my favourite cus of the fruity taste. I have a geometric egg every easter made in Ruby chocolate with a splatter design in white chocolate.
Do what you like🫶 I am sure They look good both ways. That is the beauty of creativity. Sorry, i dont like Ruby chocolate very much. But it looks beautifull.
Hey. Nice video. What do you mean about telling that you have a five drops chocolate instead of two drops that is better for chocolate eggs? What means 2 and 5 drops?
I presented the bag of chocolate. Callebaut and many other chocolate producers use drops to tell what viscosity the chocolate has. 5 drops is very liquid. 2 drops means less liquid.
I bought the smooth elegant mold and I’m doing them for my grandchildren, one filled with fresh raspberry ganache, the other with mango. Wish me luck 😂
Yes it is. See the result😎. Some people say that when spraying with warm cocoa butter, the butter gets cooled and is therefore tempered. That is maybe true. Its a Long explanation. But it has something to do with the contraction. That does not mean that you dont need to temper chocolate.
Wow! Look at that shiny diamond 🕶️ I almost went blind when it was removed from the mold
Artistically delicious. I look forward to the viscosity video. Thank you, Chef.
Beautiful. Thank you Chef. ❤❤❤
Beautiful. They both look really elegant ❤
Mega artista
Love the colours but I would have done dark to lighter starting at the bottom .
You seem to love using colours but have you tried using Ruby chocolate? It's my favourite cus of the fruity taste. I have a geometric egg every easter made in Ruby chocolate with a splatter design in white chocolate.
Do what you like🫶
I am sure They look good both ways. That is the beauty of creativity. Sorry, i dont like Ruby chocolate very much. But it looks beautifull.
Que belleza!!!👏👏👏
السلام عليكم شكرا على كل ما تقدمه ممكن تعمل حلقة لحشوات البنبوني
English please
❤️👏🏼👏🏼👏🏼👏🏼
Where can I get an Easter egg mold? Can you help me with that?
I bought this one at a lokal supplier. Kagebutikken.dk
Hey. Nice video. What do you mean about telling that you have a five drops chocolate instead of two drops that is better for chocolate eggs? What means 2 and 5 drops?
I presented the bag of chocolate. Callebaut and many other chocolate producers use drops to tell what viscosity the chocolate has. 5 drops is very liquid. 2 drops means less liquid.
@@SweetKitchenSkills thank you. It seems i missed the part you are explaining displaying the bag.
I bought the smooth elegant mold and I’m doing them for my grandchildren, one filled with fresh raspberry ganache, the other with mango. Wish me luck 😂
That sounds incredible. I hope the molds are much smaller😂😂
Otherwise your grandchildren will get stomach pain😉
Hi Marcus!
Please tell us about untempered cocoa butter. Is it possible to work with it? Thank you sincerely
Yes it is. See the result😎. Some people say that when spraying with warm cocoa butter, the butter gets cooled and is therefore tempered. That is maybe true. Its a Long explanation. But it has something to do with the contraction. That does not mean that you dont need to temper chocolate.
Hi Marcus. Isn't this a video you've already uploaded last year? Still very pretty though 😊
Yes it is. But so many people don´t see my older videos, and that is a shame:)