Easy Bonbon Design | Using 2 Colours
7.4K views · Jun 27, 2025 · Entertainment
Comments · 12
@rajuahmmed6405 · 1 month ago
Excellent !!!
1
@ianmountcastle6997 · 10 months ago
So agree with last two comments ! Great attention to detail in your presentation 😄
3
@benchaddict1704 · 1 year ago
Thank you for this detailed class!
2
@KathyW-u5v · 1 year ago
Oh wow! Thank you SOOO much for sharing this amazing informative Class~ BEAUTIFUL! Amazing such a gift~ LOTS OF XO:face-red-heart-shape:
@jodiewood3889 · 10 months ago
What’s chocolate “soak” if that’s what you’re saying??
1
@2nd2nobody · 6 months ago
What are the temps to temper?
@elenasbread · 9 months ago
Thanks a lot for the detailed presentation! Very useful indeed. I have a question that i cannot find an answer, maybe you could help. When I make shells on top of the coloured cocoa butter the tempered chocolate turns grey and looks like it has got a fat bloom. However when I put the same chocolate into clean molds without coloured cocoa butter it looks nice and silk like. Both bonbon surfaces - with and without cocoa butter on top - look shiny and clean. What could be the explanation for this phenomenon?
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