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Nickos

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  1. My latest creations, x-mas time 🎄❄️
  2. Kerry... 35 is just not in temper so that is absolutely not the right temperature. its exactly the same temp as how you temper the Chocolate.
  3. I Made 10.000s of bonbons. heat to around 40 cool down(keep stirring) to 28,5 and heat to 30c and your good to go.
  4. Hello, i am looking to do the class of ksenia penkina https://www.kseniapenkina.com/products/entrylevel does anyone has experience with this? thanks!
  5. Hi peeps! hope somebody can help me. i am looking for a crunchy layer/cookie layer for in a bonbon. who can help me? much appreciate!
  6. Its our Own recipe, iT has 2 layers first layer with caramel and second layer is banana ganache.
  7. Thanks! I use this tool and just stamp € 1,23 19% Off | 10 stks/partij Nieuwe Schuim Borstel Spons Houten Handvat borstel Art Craft Schilderij borstel https://s.click.aliexpress.com/e/FUDCHUSM
  8. I understand your problem... on what temperature do you store your chocolates?
  9. New bonbon in the making; banana caramel hmmm delicious🍌😍
  10. made some new chocolates last week, banana and coconut flavor
  11. You have to let the filling rest for 12 hours and then close the mould. so; make the shell, fill with a filling of your choice and let them set overnight and close the next day.
  12. Hello! what do you guys use to make your bonbon filling last for like months? do you maybe add some alcohol? or other tips and tricks? to improve the shelf life. thanks
  13. Hi peeps! do you Guys have any experience with tempering chocolate with mycryo. hope you can help!
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