Ich wollte dich nur wissen lassen, dank deiner super videos und vielen Ideen, mach ich jetzt auch fantastische Kreationen, und sie verkaufen sich wie verrueckt ! Vielen, vielen Dank dass du dein "know how" teilst !
@@SweetKitchenSkills Ich erzaehl jedem von dir !!!! Mein Geschaeft heisst " Gabriele's German Cookies And Chocolates und ist in Ashland Wisconsin USA . Dank deines Wissens hab ich meines verbessert !!!
"This video truly demonstrates a unique and interesting approach to working with chocolate! In the video, a guy uses untempered cocoa butter to color the molds, which raises questions for many, as tempered butter is traditionally used. Let's understand why this works. Normally, to achieve a shiny and smooth texture of chocolate, the tempering process is used, which controls the crystallization of cocoa butter. However, in this video, untempered cocoa butter is sprayed onto the molds to create a thin shiny layer. When sprayed, the small droplets of cocoa butter cool quickly and partially crystallize upon contact with the cold surface of the mold. This creates a shiny and smooth surface, which helps the finished chocolate easily detach from the mold and gives it additional gloss. It's important to note that the chocolate itself, which is poured into the molds, must be tempered for proper crystallization and texture. Using untempered cocoa butter here is a creative and effective way to improve the appearance of the finished product, without replacing the full chocolate tempering process. I hope this explanation has helped clarify why such a method works and has added new knowledge to your arsenal of confectionery skills!"
This video is done because i wanted to show that tempering cocoa butter is not necessary, But gives you a better result. I hope you have seen the video where you Can see tempered and untempered cocoa butter.
Ich wollte dich nur wissen lassen, dank deiner super videos und vielen Ideen, mach ich jetzt auch fantastische Kreationen, und sie verkaufen sich wie verrueckt ! Vielen, vielen Dank dass du dein "know how" teilst !
@@SweetKitchenSkills Ich erzaehl jedem von dir !!!! Mein Geschaeft heisst " Gabriele's German Cookies And Chocolates und ist in Ashland Wisconsin USA . Dank deines Wissens hab ich meines verbessert !!!
Ach wie toll. Viel Glück🤞🤞🤞
"This video truly demonstrates a unique and interesting approach to working with chocolate! In the video, a guy uses untempered cocoa butter to color the molds, which raises questions for many, as tempered butter is traditionally used. Let's understand why this works. Normally, to achieve a shiny and smooth texture of chocolate, the tempering process is used, which controls the crystallization of cocoa butter. However, in this video, untempered cocoa butter is sprayed onto the molds to create a thin shiny layer. When sprayed, the small droplets of cocoa butter cool quickly and partially crystallize upon contact with the cold surface of the mold. This creates a shiny and smooth surface, which helps the finished chocolate easily detach from the mold and gives it additional gloss. It's important to note that the chocolate itself, which is poured into the molds, must be tempered for proper crystallization and texture. Using untempered cocoa butter here is a creative and effective way to improve the appearance of the finished product, without replacing the full chocolate tempering process. I hope this explanation has helped clarify why such a method works and has added new knowledge to your arsenal of confectionery skills!"
Thanks a lot. Thats not new to me. 🫶🙌 but a real nice explanation
This video is done because i wanted to show that tempering cocoa butter is not necessary, But gives you a better result. I hope you have seen the video where you Can see tempered and untempered cocoa butter.
I reshare your short on my instagram with explaining the process. I tagged you. ❤
I haven’t seen et. What is your insta name? Mine is markus_grigo
Is not the same as my UA-cam😌
I have been following you. Mine is: @phantom.choc@@SweetKitchenSkills
So beautiful
Love the easy design. Can you tell me what kind of airbrush you are using and or which one us good for a beginner?
I just did some of these the other night but I don't understand the untempered part
Hello . Please, how can I prepare delicious chocolate stuffing ?
I thought the colors wouldn't release from the mold if the ccb is not tempered 😮!!!
Wrong. Cocoa butter contracts with or without tempering. But when tempering the butter contracts faster, you get more shine and a higher meltingpoint💪
It means not tempered cocoa butter 0k?
Is it dark chocolate or compound,as u say no tempered chocolate !
So asking g.
C'est quoi comme outil vous utilisez
English please😃
What kind of airbrush are you using please?
See my privious videos about equipment 🤞
Beautiful