Пікірлер

• 
  @razali47735 күн бұрын

  Thanks for the video, just to confirm the chocolate basically has to be 34C for it to be tempered and should solidify within 2-3 mins when testing and its the exact same procedure for milk and white chocolate too?

• 
  @saseyu137 күн бұрын

  I want the chocolate to stay liquid, so how can I undercrystallize it?

• 
  @dulvins10 күн бұрын

  ❤

• 
  @amyrotella121913 күн бұрын

  Delicious!! I never made a ganache with Ruby chocolate. You inspired me. Thank you!!🥰

• 
  @taewookp14 күн бұрын

  DAAAAAAAAMN

• 
  @selein115 күн бұрын

  Where are the measurements for the ingredients? The little box that says "pull up" doesn't work. Hoping you will answer this -- I just bought 5 lbs of Callebaut 811 to make this hot chocolate!!!.

• 
  @LauraAcabaniBarry16 күн бұрын

  What would be the best tempering machine for a small to medium home based business? as many of them are melter machines.

• 
  @LauraAcabaniBarry16 күн бұрын

  Whats the main difference by tempering chocolate with normal cacao butter and Mycryo? And it is really necessary to add cocoa butter at all?

• 
  @ajlin672825 күн бұрын

  Do we need to refrigerate the prepared couverture chocolate to set?

• 
  @user-ss8ik5wd4c28 күн бұрын

  Здорова!!!Применить, можно будет , все элементарно, браво

• 
  @klaisamaerumbaoablenАй бұрын

  Looks so tasty and delicious...nice recipe love it

• 
  @sifx.z1524Ай бұрын

  Awesome!

• 
  @sifx.z1524Ай бұрын

  Amazing, well done!!!!!!!

• 
  @MzsaqFoodArtАй бұрын

  Awesome 👍👍👍

• 
  @MzsaqFoodArtАй бұрын

  First view and comment 👍👍👍👍 love callebaut Chocolate 🍫 🍫🍫🍫

• 
  @melissarainchildАй бұрын

  so many wonderful memories...thank you so very very very much for posting...

• 
  @nca4794Ай бұрын

  What was the crumble?

• 
  @fineartlifestylingАй бұрын

  What is the ideal chocolate for shortbread white chocolate cookies?

• 
  @PhindileMagagula-zq8xuАй бұрын

  How

• 
  @PhindileMagagula-zq8xuАй бұрын

  Who to place any ORDER? I'm from South Africa @Kzn

• 
  @user-fz7qt5fj3dАй бұрын

  how can i buy??

• 
  @DETOXTHEAITFTАй бұрын

  Clearly your brand is of a different...Calabaut 🥲

• 
  @dmambАй бұрын

  Mention the ratio of milk to 811 callets

• 
  @daniellelehn8554Ай бұрын

  Can you use water so it's shelf stable?

• 
  @fmpranavАй бұрын

  With the prices doubled of Callebaut chocolate, I doubt baking with coverture chocolate won't be as fun as it used to be.

• 
  @rasoulhosseini242 ай бұрын

  Thank you so much, please share more information about how to store them, thanks

• 
  @aissanougba19662 ай бұрын

  fier det belch

• 
  @snapsnap12 ай бұрын

  more coco butter more fluid. Less coco butter less fluid. Correct. The packaging on the 811 in this old video is incorrect and is now corrected.

• 
  @brendachew37692 ай бұрын

  as a chef, especially making things with chocolate, you should have your beard covered up.and you should be wearing apron. you go to the toilet in those clothes.and probably go outside. do you think it doesn't matter because you're making a video.making me cringe!

• 
  @carolineyawale2 ай бұрын

  At first glance, I thought it was a hotdog. 😂😂😂💜

• 
  @carolineyawale2 ай бұрын

  What kind of mold did you use for the chocolate shells please. I love working with chocolate.🍫 💜

• 
  @ShaunMendonca2 ай бұрын

  Hello! If I'm not wrong, there is a small mistake in the video... According to the website and what he says, the beans are dried to achieve moisture below 8%. However, at 1:26, the screen reads 80%....

• 
  @thelittlewoodshed13382 ай бұрын

  WHERE DID YOU GET THE BOXES FROM?

• 
  @RichardDuran-iw4fq2 ай бұрын

  Whats best for Potato chips Coating?

• 
  @user-mc9xm5ye1g2 ай бұрын

  When you say you leave it to crystalize for another 12 hrs, do you mean you turn the temperature off after that point and just let the chocolate sit and cool down on it's own? Do you mean you keep it heated at that temperature for 12 hours? Something else? Total newbie here. 😊

• 
  @heathermason02 ай бұрын

  this is really helpful, thank you so much!

• 
  @AntGeezer3 ай бұрын

  Please show us how to make something like that….pretty please?

• 
  @AntGeezer3 ай бұрын

  Beautiful but not very helpful. Any chance of a ‘How to’ video?

• 
  @stevenb67873 ай бұрын

  This is a very ill considered product launch. The product looks interesting despite the cringe-inducing presentations - but the presentations! Awful!

• 
  @frankcaccamo35683 ай бұрын

  Wow. Excellent. Hope you can tell me where to buy those white bowls from. They would look good in my shop. Australia 🇦🇺

• 
  @frankcaccamo35683 ай бұрын

  I’m curious to know what fluid level was the dipping chocolate please. Was it 811. ❤❤

• 
  @MrWnw3 ай бұрын

  Where can I find the recipes to try?

• 
  @cuisineumamir3 ай бұрын

  👍👍nice recipe 😋😋

• 
  @user-bh6xf7qi1n3 ай бұрын

  Thank you for recipe❤

• 
  @oldmanfigs3 ай бұрын

  What an angel 😊

• 
  @Mousselover963 ай бұрын

  how many grams to add if it's 60% chocolate and 40% cocoa butter?

• 
  @poochieandcoe36004 ай бұрын

  What to do when your tempered chocolate cools down a bit, let’s say white chocolate, as you leave in the counter because you’re filling in your bonbons, it went down to 27 is it okay to just reheat back to 29-30? Thank you so much..

• 
  @poochieandcoe36004 ай бұрын

  Hi! i really am desperate.. How come the other callebaut chef from the 11 year old video said not to heat up the callets for more than 34C? I don’t know why everytime I mould with white chocolate and tap it, all the coloured cocoa butter comes off with the melted white chocolate. Please help.. I am desperate…

• 
  @cherylcekiera3934 ай бұрын

  Hi, can you please tell me something I am not sure about in the recipe of the peach gel in your book The Confectioner's Kitchen? What does this mean: citric acid solution (1:1 water + citric acid)?

• 
  @SonneCreations4 ай бұрын

  Nope. It’s a “trendy”. Like so many other insane things these days coming from a generation of Tik Tok Tide Pod eaters.