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  1. Nickos

    bonbon filling

    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
  2. Nickos

    Tempering with mycryo

    Hi peeps! do you Guys have any experience with tempering chocolate with mycryo. hope you can help!
  3. Nickos

    Tempering (Tabling vs Seeding)

    just heat up the chocolate to around 40-45 degrees. and cool down/seed with callets until it reaches 32 degrees for dark chocolate.
  4. looks good! do you mind to share your recipe
  5. thanks a lot! here is the link for the food color http://www.aliexpress.com/item/Germany-imports-Edible-powder-purple-color-Handmade-chocolate-fondant-cake-baking-decoration-Arts-food-grade-powder/32727622920.html?spm=2114.search0104.3.69.7a9e3489nwVLiL&ws_ab_test=searchweb0_0,searchweb201602_5_10065_10068_5735120_319_317_10696_10924_453_10084_454_10083_10618_5735220_10920_10921_10304_10922_10307_10820_10301_10821_537_536_5734920_10843_10059_10884_10887_100031_321_322_10103_5730820_5729920_5735020,searchweb201603_51,ppcSwitch_0&algo_expid=8ebb0aad-d519-4ab7-ad8a-bb388417cfdd-9&algo_pvid=8ebb0aad-d519-4ab7-ad8a-bb388417cfdd
  6. Thanks! make sure your cacao butter Is in temper. and we use a airbrush. so that works perfect.
  7. Thanks! from legt to right coconut/mango passion fruit/raspberry/port cinnamon/caramel hazelnut milk chocolate
  8. Enjoy the weekend guys, that we can make a lot of chocolates.
  9. New bonbons, and shooted with some new gear.
  10. Nickos

    Cacao butter sticks to mold

    Nah i used my chocolate on 31-32 degrees
  11. Nickos

    Cacao butter sticks to mold

    No read again, hè says the fragments like that are from over tempered, “or not tempered and thats where you are”
  12. Nickos

    Cacao butter sticks to mold

    Found the solution,
  13. Nickos

    Cacao butter sticks to mold

    In my house iT is around 24 degrees at the moment.
  14. Pffff getting so frustated.. sometimes my cacao butter sticks to my mould. how the hell is that possible? i use a airbrush and heat up my cacao butter to 38-stir down to 32-33 and airbrush. Can somebody help please?
  15. Hi pastry fanatics i am looking for a Recipe for a thin cookie to put in a bonbon. did someone ever tried this? Or can someone help me with this? many thanks!!