Thanks again Markus, my daughter once asked me how I can sit and watch bonbons being made for so long, my reply, "you just don't get it" 🙂 I never tire of watching your videos. Thank you for sharing your expertise.
@@SweetKitchenSkills I did in fact share your video with a chocolatier friend of mine who've I've recently been discussing coloring cocoa butter and if he thought Mycyro would work for me making my own cocoa butter colors. I subscribed to you and I will definitely tell you how it goes with making colored bon bons.
Thank u very much for this video Chef... its very very useful especially for a beginner like me... I’ll keep on watching you’re videos to learn more... thanks again...
Fantastic ! Gives me even more ideas of how to create blank lines, spaces in the design. May I ask, is the tape you`re using just regular duct from a store? Or a special tape for food related products?
Hi, is it possible at all to paint AFTER the chocolates are finished and out of the mould? Like get a completed chocolate and do all the work on that? I see the reversed work all happening in the mould and then add the cocao, but wondering how it would turn out when spraying on finished bonbon/chocolate. Thank you!
You’re amazing!!! I’ve just ordered my first colored cocoa butter! I don’t have a spray gun the caliber of yours. So hopefully I can do something with brushes. Pray for me! 😉
Hi Markus, thank you so much for your informative videos! Quick question, what advice would you give to those making these at home and trying to achieve the shiny shell? I've made a few but they are just not shiny. Is it the storing temperature that has affected it? Hope to hear from you. Many thanks!
Hello. There are so many things that effekt the outcome. Right tempering. Right temperature og room, molds, cooling temperatur. But you Can make shiny bonbons even by cooling at 5 Degree Celsius. But when you make the design with tempered cocoa butter, the molds have to be 27-28 degree warm. If you use colder molds et will effekt the shine. And when you put chocolate onto the crystallized cocoa butter, make sure the molds are again above 25 C. Your room should be at Max 20 degree C. If its warmer, work very fast. Warmer then 26 degree. Dont make bonbons😎
Brilliant! Well done, absolutely beautiful! I'm trying to find a good type to follow your instructions, do you mind to help me? :) What kind of type are you using for the Chocolate mould? Thanks a million!!!
@@SweetKitchenSkills Thanks a million! I'm looking for a food-safe type to be able to use it in my chocolate lab as it is going to have direct contact with the inside cavities of praline mould. Italian regulations are crazy strict :/
Great🙂 chef please i have a question i bought colored chef rubber how to use ? I tried in the microwave but it didn't happen temper i read.Chef Rubber colored cocoa butter, place the cocoa butter bottle in the microwave and heat in 10-second increments; at the end of each 10-second interval, remove from microwave and shake the bottle of colored cocoa butter (Continued in next bullet point) (Continued from last bullet point) Replace in microwave, continue heating at 10-second intervals and removing, shaking the bottle until some of the colored cocoa butter has melted; repeat this process for about 1 minute and 30 seconds to melt desired amount; to melt less cocoa butter, heat for less time; Chef Rubber colored cocoa butter can be melted multiple times i did the same but not all melting I heat a little more it all melts but Going over 30 degrees It doesn't look good when I use it on molds. It does not temper. Sorry cehef i know little english please help thank you
You should use oil free compressor because you'll be using it for food, your compressor should have a minimum of 100 psi pressure, else where the Cocoa butter won't spray out
Regarding the tape you can use food grade chocolate masking tape if available, or else you can use any pvc tape with won't leave residues of glue in the mold
Hello chef. I wish you a Happy New Year and good health to you and your loved ones. Excuse me, could you tell me where I could have the same chocolate bar as you please. Good for you. Rosalie.
Hello sir I enjoy to watch your videos and learning how to colorize chocolate, my question is is this white colour titanium dioxide ? My regards from Lebanon
@@SweetKitchenSkills thank you for your reply, I'm interested to know if I can avoid using titanium dioxide and what are the benefits provided if I use it . Thank you in advance
Hi, i am from India. I like your tech. I want to know does cocoa butter bleed on hand on holding the chocolates? I have this problem of bleeding. I tried oil soluble oil colors from Amazon Pl advise.
Hi, it may be because you have not tempered your cocoa butter properly, or as India is a hot country, it will get difficult to use and temper chocolate products in summer, if possible work in an air conditioned room;-)
Hi thanks for sharing this video 🌸 my colored cocoa butter layer starts melting when I add chocolate on it and then its just chocolate with no colore...all mixed together...what's the problem?
Hello chef, excuse me for bothering you but could tell me which compressor model I should take because I am a little confused because there are a lot of models, some with oil and some not. Which model do you use or which European model would you recommend? Because I live in Belgium. Because I am a beginner with this kind of compressor. I had a small model that can only be used for the cake design and we don't know how to put another nozzle on it. This is why I turn to a real compressor. good to you. Rosalie.
Thanks again Markus, my daughter once asked me how I can sit and watch bonbons being made for so long, my reply, "you just don't get it" 🙂 I never tire of watching your videos. Thank you for sharing your expertise.
I am so happy to hear that. Thank you🙌
I really love your techniques that you shared. Its very helpful..
Wonderful ! I really hope to see decoration of bar moulds 😊
Thank you so much for this very easy to understand chocolate work tutorial. It was very informative and relaxing!!!😊
@@SweetKitchenSkills I did in fact share your video with a chocolatier friend of mine who've I've recently been discussing coloring cocoa butter and if he thought Mycyro would work for me making my own cocoa butter colors. I subscribed to you and I will definitely tell you how it goes with making colored bon bons.
Thank u very much for this video Chef... its very very useful especially for a beginner like me... I’ll keep on watching you’re videos to learn more... thanks again...
Great tip...
What an absolutely excellent talent
Amazing and so lovely
Looks great...
Thanks🫶
Thank you..sir..nice innovation..💐💐
Very interesting 😍
Wow really very nice
Oh wow...soooo beautiful..
Beautiful 😍🤩
Fantastic ! Gives me even more ideas of how to create blank lines, spaces in the design.
May I ask, is the tape you`re using just regular duct from a store? Or a special tape for food related products?
Seriously I'm looking for this answer as well
Восхищена высоким профессионализмом . Это сказочная ювелирная работа худржника. Ваш голос гипнотизирует и вдохновляет учиться. Спасибо ❤❤❤
Wow. Thanks i really appreciate this
Please show how to colour cocoa butter, n wat temperature etc to use
@@SweetKitchenSkills thank u sooo much,can't wait to try it out,got the food colour as well as cocoa butter,,🎲
@@shaakiracassim5144 where did u buy the cocoa butter n colors? Can u send me the links plz?
Hi. Im from south Africa, bought from a local baking shop. Called Laeeques bakeware.. 😊
@@shaakiracassim5144 oh ok thank u friend
clap claap clap :) wow man rly awesome. :) I am gonna teach some stuff from you thanks
Hi, is it possible at all to paint AFTER the chocolates are finished and out of the mould? Like get a completed chocolate and do all the work on that? I see the reversed work all happening in the mould and then add the cocao, but wondering how it would turn out when spraying on finished bonbon/chocolate. Thank you!
Hello.
Of course you Can paint afterwards. But to get them shiney you need to polish😉.
It's amazing
hi sir I wonder what kind of tape do you use? Thank you
its realy realy beatiful :)
You’re amazing!!! I’ve just ordered my first colored cocoa butter! I don’t have a spray gun the caliber of yours. So hopefully I can do something with brushes. Pray for me! 😉
I dont pray. Its all about practice. Good look. Welcome to my channel😀
Hi Markus, thank you so much for your informative videos! Quick question, what advice would you give to those making these at home and trying to achieve the shiny shell? I've made a few but they are just not shiny. Is it the storing temperature that has affected it? Hope to hear from you. Many thanks!
What kind if cocoa butter is used for these bonbons? Anyone?
@@arleenmunox9086 just cocoa buttter. Mine is from Callebaut
Hello. There are so many things that effekt the outcome. Right tempering. Right temperature og room, molds, cooling temperatur. But you Can make shiny bonbons even by cooling at 5 Degree Celsius. But when you make the design with tempered cocoa butter, the molds have to be 27-28 degree warm. If you use colder molds et will effekt the shine. And when you put chocolate onto the crystallized cocoa butter, make sure the molds are again above 25 C. Your room should be at Max 20 degree C. If its warmer, work very fast. Warmer then 26 degree. Dont make bonbons😎
I love your videos.
Brilliant! Well done, absolutely beautiful! I'm trying to find a good type to follow your instructions, do you mind to help me? :) What kind of type are you using for the Chocolate mould? Thanks a million!!!
@@SweetKitchenSkills Thanks a million! I'm looking for a food-safe type to be able to use it in my chocolate lab as it is going to have direct contact with the inside cavities of praline mould. Italian regulations are crazy strict :/
You can use masking tape. A.K.A Blue Artist's Tape.
Awesome! Thanks a million!
@@SweetKitchenSkills Thanks!!
Great🙂 chef please i have a question i bought colored chef rubber how to use ? I tried in the microwave but it didn't happen temper i read.Chef Rubber colored cocoa butter, place the cocoa butter bottle in the microwave and heat in 10-second increments; at the end of each 10-second interval, remove from microwave and shake the bottle of colored cocoa butter (Continued in next bullet point)
(Continued from last bullet point) Replace in microwave, continue heating at 10-second intervals and removing, shaking the bottle until some of the colored cocoa butter has melted; repeat this process for about 1 minute and 30 seconds to melt desired amount; to melt less cocoa butter, heat for less time; Chef Rubber colored cocoa butter can be melted multiple times i did the same
but not all melting I heat a little more it all melts but Going over 30 degrees It doesn't look good when I use it on molds. It does not temper. Sorry cehef i know little english please help thank you
u use any thing else to clean the moldes ??
Hello, it's just fantastic. I have just bought the airbrush. Can you tell me how to change colour for it?
Thanks
Hi Markus, Great tutorial, Well explained.
May I ask what spray gun you use. Thank you.
I would also like to know this :). Is it a regular airbrush or one specially made for cocoa butter?
Hello what kind of compressor do you use? And what tape? Thank you, great vudeos
You should use oil free compressor because you'll be using it for food, your compressor should have a minimum of 100 psi pressure, else where the Cocoa butter won't spray out
Regarding the tape you can use food grade chocolate masking tape if available, or else you can use any pvc tape with won't leave residues of glue in the mold
Hello chef. I wish you a Happy New Year and good health to you and your loved ones. Excuse me, could you tell me where I could have the same chocolate bar as you please. Good for you. Rosalie.
Hello Rosalie. The same to you. Are you talking about the chocolate mold. A bar is a big chocolate piece??? My molds are from Martellato.
Hello sir I enjoy to watch your videos and learning how to colorize chocolate, my question is is this white colour titanium dioxide ? My regards from Lebanon
Hello my friend, yes it is Titanium doixid. Do you have something else you Can recommend?
@@SweetKitchenSkills thank you for your reply, I'm interested to know if I can avoid using titanium dioxide and what are the benefits provided if I use it .
Thank you in advance
Thank you chef fom my heart i well tray it to day merci beaucoup beaucoup cher❤❤❤❤❤❤❤❤❤❤❤❤❤
Chef what is your brand airbrush gun?
how much would these sell for? they are awesome
I dont sell bonbons. So i dont know😜
@@SweetKitchenSkills awwww
Merci, j"ai appris beaucoup
What is the kitchen temperature and the mould please
Hi, i am from India. I like your tech. I want to know does cocoa butter bleed on hand on holding the chocolates? I have this problem of bleeding. I tried oil soluble oil colors from Amazon
Pl advise.
Hi, it may be because you have not tempered your cocoa butter properly, or as India is a hot country, it will get difficult to use and temper chocolate products in summer, if possible work in an air conditioned room;-)
Hi thanks for sharing this video 🌸 my colored cocoa butter layer starts melting when I add chocolate on it and then its just chocolate with no colore...all mixed together...what's the problem?
@@SweetKitchenSkills thanks alot for replying 🌸🌸
Can i use Spectrum Flow Airbrush Set for applying coco butter in mold or you need to heve some special compressor machine?
As long as you have a oil free compressor with min 100 psi pressure, you're good to go:-)
if we dont have alcohol or we dont want to use it what we can use ?
Bonjour ,
Pourriez vous me dire quel sorte de scotch utilisez vous ?? c'est du scotch normal pour bricolage ou un scotch alimentaire ??
Hello chef, excuse me for bothering you but could tell me which compressor model I should take because I am a little confused because there are a lot of models, some with oil and some not. Which model do you use or which European model would you recommend? Because I live in Belgium. Because I am a beginner with this kind of compressor. I had a small model that can only be used for the cake design and we don't know how to put another nozzle on it. This is why I turn to a real compressor. good to you. Rosalie.
No oil please. Buy one that suits the airbrush you have. 4 bar working power. Ask your supplier instead😉
@@SweetKitchenSkills Thank you so much.
😍😍😍
And also what kind of colorings you 7se for the airgun plz
Do i can mix two colors to get different one as pwoer flowers color
WOW
What are the other liquid you spray in the cavity other than the white cocoa butter?
@@SweetKitchenSkills thank u. I really appreciate it. Looking forward to seeing your new video.
What cocoa butter do you use to make this bonbons? Plz
You just use coloured and tempered cocoa butter, any brand with is available
Sir,Can we use gel colors for cocoa butter
Unfortunately you can't, it will seperate after some time, try finding chocolate soluble powder colour....
i tried it befor but without that brush machin or any termomaitre :)
fucking amazing
Ive never seen molds like this. Where do I find them please?
You can get these from any online store, just type "polycarbonate chocolate mould" or you can buy from the brand "chocolate world"
I love u 😍😍😍
Vry nice sir. But your voice is not clear, vry low.