Hi lovelies, thank you so much for being here 💗 💓 For the chocolate tempering reference, I used outwww.epicurious.com/recipes/food/views/how-to-temper-chocolate-356869 Happy Christmas everyone 🎀🎄

@anafrazier

2 жыл бұрын

What brand of chocolate do you use?

A tip I've learnt, snap the chocolate in the packet, it's so easy, and then just open it up from top and tip out, less mess too :)

Your videos are so calming and I love the decor.

That egg tip was worth the whole video for me! Thanks a ton!💕

I'm as entranced by your crochet as much as I am your delicacy making skills! =)

I just found your channel and I love your videos so much!! So easy to keep up with and it all looks so good 😍 Now I’m going to make these for Christmas gifts, thank you!!!

This was the BEST VIDEO IVE EVER WATCHED! It was so satisfying and relaxing! 🙌🏼

@LetsStella

3 жыл бұрын

So lovely 😍🥰 Really happy to hear that Have a Christmas full of joy and happiness

just what I needed to see. why thank you!

Thanks for all the wonderful tips in this tutorial. I'll be making some this weekend so will see how they turn out. 😊

@LetsStella

3 жыл бұрын

Yeah! It would be an awesome drink for you

Oooh these look so good! What a lovely treat ☺️💕

Congratulations, so pretty chocholate bombs 🥰 this video is so chill 😊 very nice background music and editing too👌

I raise chickens and now I have another use for their eggs! Brillant!!!

Great idea♡ I would like to try it

Thank you for sharing your tips 😋👏.

I really wanted to try this! 😊 Looks fun to make with my little one.

I really enjoyed this the music was lovely and the video was entertaining thank you makes one feel quite calm.

@LetsStella

3 жыл бұрын

Thank you, Catseella😍 Glad you enjoyed it

Thank you for this! Can't wait to try it ☺️

@LetsStella

3 жыл бұрын

Hope you like it!🥰😍

I think it's awesome that you guys also throw in information about tempering as well. I temper my chocolate like you guys do and it works great. I just got a digital candy thermometer and I can't wait to test it out. Your video is very helpful and informative. Awesome video. Thanks.

Thank you for sharing I loved this video

I love this! I just started my channel on chocolate covered sweets and I'm so excited to share all my ideas and skills :)

These are awsome!

Oo this is a lovely video! I will try this out sometime! I wanted to make these but never thought of tempering the chocolate, thanks! 😄

@LetsStella

3 жыл бұрын

Hope you enjoy, Carrie Griggs 👍😍

💙Both ways were so smart & easy. I just watched Rosanna Pansino make these the long, hard but incomplete way. Hers had no cocoa powder & took way too much effort to produce. Thanks so much for demonstrating the best way to make these bombs! I feel Inspired now!😀

@LetsStella

3 жыл бұрын

Very kind of you and your appreciation and beautiful comment😍👍 I hope you loved this

Omgggg you made this seem so easy and they came out so flawless!!! Cant wait to try all of these helpful steps this weekend!! Thanks for sharing!

@LetsStella

Жыл бұрын

I`m so glad! Happy Holiday Gnarly

These look nice! I have a feeling everything in your house is beautiful!

Very lovely chocolate desserts, you made these so perfect, wow

@LetsStella

3 жыл бұрын

I wish you to you give it a try😍

I prefer cutting my molds individually. I find they are so much easier to handle that way as I have done both.

@LetsStella

3 жыл бұрын

That's a great idea! Thanks for the tip👍

Lovely tutorial! Relaxing, instructive and inspiring! What more could one ask for? Thanks! 😊🙏

@AnodracSel

2 жыл бұрын

...

Thanks! Ill try it when my both parents go to work

Superb..looks so perfect,thanks for sharing friend

Love it ! How long and how can you store them?

ohh looks amazing! sooo shiny 🤩 congrats on monetization, saw some ads haha

@LetsStella

3 жыл бұрын

Hahaha😊 finally Thank you always Kibo`s Eats

Looks superb, thanks for sharing outstanding recipe, I enjoyed watching it very much. 👍❤️👌

@LetsStella

3 жыл бұрын

Thanks for liking, Katie😍👍

beautiful chocolate bombs!!! thanks for sharing this great recipe. I learned new recipe today. have a great day! stay safe dear 😄

That's amazing👍

Those are so pretty! Is there a decoration we can put on the bombs that aren’t a choking hazard?

It was like cool Art

Yummy ❤🥰😋 Woaahhh,it is such an amazing recipe❤💫💫loved it so much. I am extremely in love with your recipes.

@LetsStella

3 жыл бұрын

Hahaha😍😍😍 I`m really happy to hear that dear Thanks a MILLION!!!

Hello, wow 😍👌 It looks beautiful and amazing 😍👍 thank you for sharing ✨

@LetsStella

3 жыл бұрын

Thank you so much 🎀🎁🎄

@farahnazbagherzadegan5470

3 жыл бұрын

@@LetsStella your welcome 🌹🎄🎀✨

So beautiful

The fact is that chocolate does taste so much better than those melts

언제나 응원해!!!!사랑과 감사의~~~~ 건배!!!

Hello, may I use usuall sweet chocolate if I don't have dark chocolate?

wow

The chocolate is round and looks very standard, so is it a cheek at first? You made it so elaborately that you might be mistaken for it. Are these chocolate Bombs? awesome 🎂😍💖👍 초콜릿이 둥근 형태로 매우 정형화된 형태로 딱 보이니 처음에는 볼인가? 구슬인가 착각할 정도로 정교하게 잘 만드셨네요. 이 것인 바로 초콜릿 Bombs인가요? 멋지네요

Tyyyyy for sharing!! Your tips & tricks have been so helpful!!! Excited to make these today for all my loved ones for Valentines Day 2moro 💖💖💖 ((which will be perfect because we are going to have 18° temp in the morning!)) Sending Much Cocoa Love & A Very Happy Valentines Day from a girl who loves to bake from the beautiful mountain state of WV💙💛 Ps: Please show us You tips & tricks making cake pops :)

So nice

Great recipe!! Could I also know the name of the background music of this video?

Lovly chocolate 😍👌

I'm new here!! I subbed❤❤

Yummy😍👍🏼

Hi I just purchased some molds to make my bombs and when i received them the molds were lumpy What do you recommend me to do to take the lumps out the mold?😣

Very nice and beautiful 👌👌☺️☺️

Thanks for this very very good and detailed video. Only thing I didn’t see is how you cover the two half spheres at the end. Mine don’t really stick together after. They fell apart and both split and all the marshmallows came piling out.

@LetsStella

3 жыл бұрын

Hi, Mindy After filling the cocoa powder and marshmallows try to melt the edges like the video

@Silent_Mercenary

3 жыл бұрын

Oof

Good idea ! 👌 And , I suppose , it works not only with eggs, but also with ping-pong balls or spherical plastic Christmas tree ornaments or why not with other shapes than spherical ones. (All of course wrapped in foil first).

Is it the same with white chocolate? Great video

@LetsStella

3 жыл бұрын

Thank you so much for being here white chocolate is a little different I linked the website in the description

Very goooooood my dear♥️🌹😋🌷

@LetsStella

3 жыл бұрын

Thank you! Cheers!

↜ great vid 7star

Your choco balls looks so yummy 😋🤤❤️

@LetsStella

3 жыл бұрын

Thanks a million🥰

Is there a difference with regular darkchocolate block with baking chocolate blocks?

@LetsStella

3 жыл бұрын

As far as I know, there is no big difference between the two. Baking chocolate has more subdivisions

Wow this is amazing...great treat for kids👌😋

@LetsStella

3 жыл бұрын

Yeah! As an adult I love it too🤣🥰

I've just tried to make some using Cadburys Dairy Milk.....all I had in during lockdown.....& despite putting two coats of chocolate on & putting it in the fridge they have all melted & fallen to pieces 😒... do I need a better quality chocolate?🤔

@LetsStella

3 жыл бұрын

I`m not sure but I think, the chocolate needed to harden a little more🥰🥰 and I used Trader Joe's dark chocolate and it works well

I don't understand, u have such a nice camera, nice setup, nice tools, nice techniques,,,,, but why are u soooo underrated!!!!🥺🥺🥺 I don't understand it!?

@LetsStella

3 жыл бұрын

Hahaha😍😍 Such a heartwarming comment You loved my channel, then share my channel with your friend🎀🎄😉 Have a wonderful Christmas

How to avoid fingerprints? I'm going nuts. I tried everything..even gloves 😩

@jenniferjeannevicera5796

3 жыл бұрын

I can relate, try turning on the aircon? I’m thinking maybe it’s too warm where I’m from so it melts a little where I touch.... just thinking. Not proven yet. Just my assumption.

@RuthCojocariu

3 жыл бұрын

@@jenniferjeannevicera5796 I don't have ac 😂 so yeah no idea how îl fix this

@brokenwall2244

3 жыл бұрын

@@jenniferjeannevicera5796 yeah I believe you could use gloves or try making your hands cold.

@jenniferjeannevicera5796

3 жыл бұрын

@@brokenwall2244 thanks! I still mess up despite using gloves, so making my hands cold may be a better idea. Same with making butter frosting designs, room should be cold to make the shape hold.

@LetsStella

3 жыл бұрын

Hi, Ruth🥰 I suggest you temper the chocolate first. If you temper the chocolate, there won`t be fingerprints and keep your hands cold, I put my hands in ice water a few seconds before making the shells😊😊

What chocolate did u use

candy thermometer? is it different from the other one??

@LetsStella

3 жыл бұрын

Yeah!! Mumtahin Tabassum I`m sharing more tips and show you the way how to make the perfect shell😉😉

Does someone knows how to avoid fingerprints in the chocolate? I’m using latex gloves and still getting fingerprints 🥲

If you cut your molds it will make it so much easier

Hey, how can i put the chocolate out of the silicone mold, because they always break!

@MadeintheUK987

3 жыл бұрын

It happens to me too. Try pulling the edges apart first very slowly and then pop it out from the bottom. Make sure you double the rims with chocolate so edges are thick, it’s easier to pop them out.

@LetsStella

3 жыл бұрын

It happened to me Make the chocolate coating thicker will help you

@LetsStella

3 жыл бұрын

👍😍

@kerstinxox6524

3 жыл бұрын

@@LetsStella thanks🥰

@kerstinxox6524

3 жыл бұрын

@@MadeintheUK987 okey, thats a good idea👍🏼

Hi, what chocolate did you use?

Can I do this with candy melts?

@LetsStella

3 жыл бұрын

Sure! If you use candy melts, it doesn`t need to temper

In which country do you live I just wanted to know Thanks

😍🙏🏻😍

➹ great vid 8star

My chocolate accidentally got to 140, is it that detrimental or do I have to start all over again??

Mine literally open in half and another issue is that the top is always like a little open and some dust from the hot chocolate comes out. HELPPPPP

@LetsStella

3 жыл бұрын

Come over to my house😍 I will teach you, Mindy

What do u do if your chocolate cools too much before your done?

@LetsStella

3 жыл бұрын

Hi, Jacklynn🥰 If it`s cooler, you need to reheating it just a few seconds I linked the website in the description😄😄 Good luck to you

▲ thanks 2star

We can also cut a plastic ball and use it like a mold 😊😊 Tell me if it a good idea

She made it looks so easy to temper it and I always fail

@LetsStella

Жыл бұрын

Hot chocolate season is back! I'm so sorry to hear that but it's okay hot chocolate is no matter how you eat it

I love your crochet do you sell them?

@LetsStella

3 жыл бұрын

I am a complete beginner😊😄 I`m so glad you loved my crochet Happy Christmas, Ambie

You can also save yourself time and just buy chocolate that you don’t have to temper

@jennifersoto698

3 жыл бұрын

What real chocolate do you not have to temper? I haven’t been able to find any real chocolate that needs no temper. Only candy melts.

@NadiaPunkie

3 жыл бұрын

The REAL CHOCOLATE always needs to be tempered. Other products are chocolate flavored but it's not chocolate at all, only contains fats and artificial flavours.

Like

Won't it melt ? If we took it elsewhere

Hello! My name is Cayla and I am shy of new people. Thank you lovers!!!

Is this dark chocolate 🥺

↑ great video 9star

Hi

اجمل بصمه ليكي 🌼 🌻 🌿 🌺

I worked for hours and got nine cocoa bombs. I tempered the chocolate and it still didn’t set this took all afternoon and I will never do this again

⇧ good vid 1star

↾ good vid 8star

This is why you should not by silicone moulds ever and only every by polycarbonate moulds . the main reason is that you use a large palette knife and run the tempered chocolate over the mould and then use the palette knife and scrape off the loose chocolate. Making Chocolates and producing incredibly good ones is actually a very messy task in the cup stage , the second reason is that with a polycarbonate mould when you pop the mould into the fridge for NO more than 15 minutes ever you will see when the cup is ready to leave the mould as it will appear silver underneath the mould when you look at it, then you can easily take the cups out of the mould. the third reason is that silicone moulds are like rubber just floppy and in my opinion not readily controllable and will not produce the shine of a polycarbonate mould. Normally this professional mould is up in the 20 to 25 dollar/euro/gbp mark per mould but if you shop on Ali Express you can buy them tax pain in europe and the uk for around 8 to 15 euros. they are worth the money to obtain professional results a lot quicker than with silicone. This is not criticism in anyway and should not be taken as such, it is an observation from a professional chocolatier who was an engineer at one point and is always looking for ways to bring this fantastic life to more people. you do not need to spend huge amounts on tools and equipment. I actually use a lot of plastering tools as they are eactly the same in most cases at a third of the price. Your most cherished item is your mould or mold in some areas, you must never ever wash it , you remove the excess chocolate by using the palette knife and after you have released the chocolate from the mould you either make more or you use a microfiber cloth to clean them without water. you wash the cloth not the mould and this keeps the mould in pristine condition as a single scratch will ruin it. Melt the Chocolate at NO higher than 45ºC and then reduce the temperature by seeding the chocolate ( this means simply to add unmelted chocolate to the melted chocolate ) to help bring the temperature down, refer to the temperature curve on the chocolate bag at what temperature to seed and then what temperature to Temper ( tempering the chocolate is what gives the chocolate its famous CRACK when you bite in to it and the incredible shine) to so that you can produce beautiful chocolates. The Chocolate bombs are a favorite of my clients at Christmastime and I really enjoy making these and adding little surprises inside the bomb. the trick is to pop it into a tall glass and pour on the hottest milk you can for the surprise to flourish..... Another signature desert chocolate I prepare for restaurants is to create a much larger sphere of chocolate approximately 15cms diameter , I then melt by using a skillet a hole in the bottom of the sphere of about 8cms , the top is then decorated in the drizzle method and then delivered to the restaurant, they then make fresh fudge brownies and insert the brownies through the ole along with a roll of mascarpone and then place it on a round dish, with swirls of more mascarpone, it is then served at the table with piping hot white cream sauce which the waite pours over the sphere and melts the decorated sphere and reveals what is inside. Its a great way to end a nice meal.

Milk wasn’t hot enough to Dissolve the chocolate

Dear sir I got a great weekend and I will send the password is the user to the user ID and my husband is sent

F? What is that?

I'm sorry this video was too long for what you were showing instruction. It could have been done in half time and you could spoken the instructions