Video: Bonbon Decoration - Sponge Effect Play video: Bonbon Decoration - Sponge Effect Please accept cookies in order to view this content Cookie settings Clare England Clare England Tutorial Easy Sign up for free to watch full version Applications Molded bonbons Actions Write comment Save Need support with your chocolate confections? Find troubleshooting guides & tutorialsChat live with an advisor chef and find the right solution to your challenges Yes, I need support More Tutorials 05:55 Molded Bonbons: Preparing the molds Molded Bonbons: Preparing the molds 00:39 Decorating: Ombré Effect Open access Decorating: Ombré Effect 11:12 Molded Bonbons: Casting the Shells Molded Bonbons: Casting the Shells 02:54 Molded Bonbons: Closing the Molds Molded Bonbons: Closing the Molds View more Comments Add comment Submitted by peter p on Tue, 03/21/2023 - 20:12 Could I ask how is the CB tempered? In the video you 'shake it at 45 °C'... so only the tapping with sponge on baking paper is enough? Si interesting! Submitted by peter p on Tue, 03/21/2023 - 20:18 In reply to Could I ask how is the CB… by peter p got it
Need support with your chocolate confections? Find troubleshooting guides & tutorialsChat live with an advisor chef and find the right solution to your challenges Yes, I need support
Comments Add comment Submitted by peter p on Tue, 03/21/2023 - 20:12 Could I ask how is the CB tempered? In the video you 'shake it at 45 °C'... so only the tapping with sponge on baking paper is enough? Si interesting! Submitted by peter p on Tue, 03/21/2023 - 20:18 In reply to Could I ask how is the CB… by peter p got it
Submitted by peter p on Tue, 03/21/2023 - 20:12 Could I ask how is the CB tempered? In the video you 'shake it at 45 °C'... so only the tapping with sponge on baking paper is enough? Si interesting!
Submitted by peter p on Tue, 03/21/2023 - 20:18 In reply to Could I ask how is the CB… by peter p got it
Comments
Submitted by peter p on Tue, 03/21/2023 - 20:12
Could I ask how is the CB tempered? In the video you 'shake it at 45 °C'... so only the tapping with sponge on baking paper is enough? Si interesting!
Submitted by peter p on Tue, 03/21/2023 - 20:18
In reply to Could I ask how is the CB… by peter p
got it