Thanks, Markus. As a wannabee domestic chocolatier, I really think I found the right channel to learn how to make them. Thank you for all the time you devote to share your knowlege and talent. Your videos are very motivating

Awesome! Love those shell designs. Thanks.

Black ones are amazing. I´ll have to try. Thanks!

Snestorm! These are fun. I am calling them 'snow storm.' Thanks, Markus. (Wish I had a bite of chocolate at this moment : )

Wow, stunning design. Thank you.

I love your work thank you

thank you for this great work

Bellos!! Gracias... gracias... gracias

Amazing. I will definitely try next time

Beautiful!

Just amazing beautiful and so fun to make!

I love it ❤ thanks a lot

Woooooooooooooooooooooow❤

More wonderful designs. Thank you 👍 I live in Asia and the summer humidity limits the when chocolate can be tempered...I think I need to move.

Woooow they look like van gogh painting

Thank you very much, amazing inspiring video 👌🏻

Love it

Beautiful teqniue 🙂

Thank you for the inspiration. I started 4 weeks ago after watching yours videos.

@SweetKitchenSkills

Жыл бұрын

That is great. Remember not to rush. Watch all my videos before asking questions:)

Nice video again, Markus. I agree totally with you: I like the mystique of the black background. It causes your eye to peer into it longer, something like trying to open a treasure chest. The white background?... not so much. BTW, that was an awesome job of tempering and crystallizing your shell! Perfect, each one!

@cottonclarksa

2 жыл бұрын

@@SweetKitchenSkills well, I do like working and playing with words. I’m just trying to build my (hobbyist) chocolate skills up to a similar level. 😎

I love your videos. They are very soothing and well explained. Each video I’ve watched has exquisite designs. I would like to see a video on the use of an airbrush. Especially, how to clean it after using cocoa butter. Thanks so much!

@SweetKitchenSkills

10 ай бұрын

Hello. I have plenty of videos where i use an airbrush. I hope you found them😉

Beautiful work

@SweetKitchenSkills

Жыл бұрын

Thank you🇩🇪

شكرا جزيلا لكل هذا الجهد والابداع والتميز...مذهلة

@SweetKitchenSkills

Жыл бұрын

???

Should the sprinkler be washed after each color?

Thanks for the vidéo. It's so beautifull . Is it possible make à vidéo how to mix colours in cacao butter and tempering method. Thankyou in adavance

@SweetKitchenSkills

Жыл бұрын

I have allready made a video. How to make your own colored cocoa butter. Look through my videos. There is a lot of cool stuff!

What is the diameter of the circles? Looks like the perfect size

Markus its really nice. The white / blue butter. Thats something you can buy already colored, or there is just white version and you colored it yourself?

@GuruVlk

2 жыл бұрын

@@SweetKitchenSkills ☺️ I see

Sir ,can you plz show us some different chocolate filing plz.

What do you do with the chocolate that is poured out ?

❤

Muito lindo .. qual é a manteiga de cacau que vc usou ?

@SweetKitchenSkills

Жыл бұрын

English please😅

Can you please include the moulds that you are using a number and company so we know where to buy them

@SweetKitchenSkills

5 ай бұрын

There are just found molds. I use them in most of my videos. 30 or 32 mm from Martellato😉

@SweetKitchenSkills

5 ай бұрын

I ment round molds😉

Very nice video. I like the design. What mold are you using?

@SweetKitchenSkills

Жыл бұрын

Martellato 30 mm

@robertkestler1204

Жыл бұрын

Do you prefer those over Other manufactures?

@SweetKitchenSkills

Жыл бұрын

@@robertkestler1204 No. I use many different molds. But most of them are from my work. They are old, and i have No idea where They come from😜

Well, please, I would like to know the secret of the brightness of doubt

When you put the mold in fridge over night to crystallize..how are you putting the mold..? Ummm, up side down or how??

@SweetKitchenSkills

2 жыл бұрын

Not up side down. 😅 Just clingfilm.

any tips for a new chocolate hobbyist? i get my shells fine but when i fill it with ganache then the bottom part i mess up. i dont know if i put to much ganache in or what i am doing wrong but it never works out

@SweetKitchenSkills

5 ай бұрын

Sorry I haven´t seen this question before now. I hope you have learned from my other videos:)

@rickprocure6321

5 ай бұрын

@@SweetKitchenSkills i looked at your other videos and you dont have any on my problem but after watching this video again i think i dont empty my shell enough so my fillinf is to much which makes a weak bottem

I returned to this video after some time. I do like the white ones actually, especially the ones that have a lot of swirls and there is a little bit of white on the background. They look almost translucent or as colored glass rather than chocolate.

@SweetKitchenSkills

10 ай бұрын

Thanks for your opinion🫶🫶

My colored cocoa butter always sticks to the shell mould when trying to release the bon bons. What am I doing wrong? Any help/advice you can give is appreciated 🙏❤️

@SweetKitchenSkills

Жыл бұрын

Your cocoa butter is to cold when you make the shell. Temperature needs to be 23-25C before you ad the chocolate for the shell.

@mariel76146

Жыл бұрын

@Sweet Kitchen Skills Thank you so much!! I will bring my temp up and let you know how it goes 🥰

Has anyone used the brand "Chef Rubber" for colored cocoa butter ? The Italian brand Pavoni is difficult to locate in the US.

@SweetKitchenSkills

Жыл бұрын

You Can use Chef Rubber👍👍👍

how you add shine in chocolate and plsss tell the name of color u r using which is available at Amazon plss

@arakita6919

2 жыл бұрын

@@SweetKitchenSkills thank u sir .. but i didn't found that on Amazon so thats why i am asking , if there is any other color instead of that ?? or provide link plss

@arakita6919

2 жыл бұрын

@@SweetKitchenSkills thank u

Please tell me what spray gun and compressor you are using.

@mk098a

Жыл бұрын

Look at his other videos kzread.info/dash/bejne/aJ2Vuq6bqquWh8o.html

@SweetKitchenSkills

Жыл бұрын

I am very sorry. I haven´t seen your question. Watch my video about equipment, please.

What is chocolate dia .

@SweetKitchenSkills

2 жыл бұрын

Hello is allways a good idea, when starting a question. Is the diameter important??? I think 24 mm

hi, how come my blue colour is coming off on my hands when I hold the chocolate?? am I doing something wrong?

@Simon_Rutten

Жыл бұрын

99% of the time it is caused by improper tempering, the other 1% if you make the coulored cacao butter yourself the powdered dye isn't mixed well enough in the butter or to much humidity

Jan 5 2024 love your videos . I’m not going to be doing anything with an air gun, so have enjoyed the ones you’ve done with other techniques the one thing I’m missing out on is your actual polycarbonate mould could you include our link for where to purchase the ones you are using and your videos, especially the blue swirl one I would appreciate this so much.

@SweetKitchenSkills

5 ай бұрын

Hello. Thank you. It´s just a 30 or 32 mm round mold from martellato:). Have a nice day.