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.
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.
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 😂
Wow! Look at that shiny diamond 🕶️ I almost went blind when it was removed from the mold
Beautiful. Thank you Chef. ❤❤❤
Artistically delicious. I look forward to the viscosity video. Thank you, Chef.
Beautiful. They both look really elegant ❤
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.
Mega artista
Que belleza!!!👏👏👏
السلام عليكم شكرا على كل ما تقدمه ممكن تعمل حلقة لحشوات البنبوني
English please
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.
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.
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😉
Where can I get an Easter egg mold? Can you help me with that?
I bought this one at a lokal supplier. Kagebutikken.dk
❤️👏🏼👏🏼👏🏼👏🏼
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:)