Elkyfr

The ingredients are... Food additives(sorbitol, glycerol, carboxymethyl cellulose, potassium sorbate), water. I use for macaroni, cakes and frostings. I am testing with a mould and these colorants are not that good. I am going to get the good colouring cocoa butter, for bonbons. Thanks.

The second time I try, and little by little more or less bonbons come out. I have to use suitable paints. I think I am going to try a white background for the colours. I have failed miserably trying to make the branches.

For the chocolate I tempt it by adding more chocolate, in cold water or by blowing. Between 40-45 and then when it reaches 31 I use it. In theory you have to lower it to 27 and raise it to 31 to use it ... for now I am trying with cheap chocolate and works.

I will never eat the sandwich I used to eat in my youth again. Chorizo + Nutella.

Thank you, much to learn, it was a surprise my first bonbon. Many masters of chocolate around here ... nice place, and I write in my soul "respect the temperatures" 😅

Amazing jobs, very professional. Much to learn and I will continue to experiment. I am going to "steal" some ideas and contribute with my humble new hobby. 😀

I hope everybody is fine. It is an incredible forum and this is the perfect place to learn. I love food and my new challenge is BonBons. I made my first attempt, nothing fancy, I bought a mould and the cheapest products from the supermarket, and the result is promising. I can not imagine the results with good products and not with the £ 3 \ kg dark chocolate. What do you think of my first attempt? I have to follow the rules and I can not resist doing the V 😀 I see you around, take care.