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Nickos

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  1. made some new chocolates last week, banana and coconut flavor
  2. 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.
  3. 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
  4. Hi peeps! do you Guys have any experience with tempering chocolate with mycryo. hope you can help!
  5. just heat up the chocolate to around 40-45 degrees. and cool down/seed with callets until it reaches 32 degrees for dark chocolate.
  6. looks good! do you mind to share your recipe
  7. 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
  8. Thanks! make sure your cacao butter Is in temper. and we use a airbrush. so that works perfect.
  9. Thanks! from legt to right coconut/mango passion fruit/raspberry/port cinnamon/caramel hazelnut milk chocolate
  10. Enjoy the weekend guys, that we can make a lot of chocolates.
  11. New bonbons, and shooted with some new gear.
  12. Nah i used my chocolate on 31-32 degrees
  13. No read again, hè says the fragments like that are from over tempered, “or not tempered and thats where you are”
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